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Chef2Chef Recipe Club - Volume 2 Issue 104 - May 23, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Morning Recipe Club, Well I'm back from my trip to Chicago to visit the National Restaurant Association Show. Each year about 100,000 people from the restaurant, hotel and motel industry make their way to the "Windy City" to this huge show. Over 2,100 of the industry's leaders show their wares and services at McCormick Place. I'm not sure how many miles of booths it takes to accommodate this many vendors, but my feet tell me it's a lot! We walked the show for three days and I know I missed some booths. And I know I gained at least 10 pounds just sampling all the new products available to the industry. We did manage to get out and visit a few of the cities finest restaurants and lounges. One highlight was visiting celebrity Chef Rick Bayless's restaurant, Frontera Grill. His Mexican cuisine is always an inspiration to me. We also had dinner at a very nice Italian restaurant called Bice. I also got to meet celebrity Chefs John Colleta from Caliterra and Jim Coleman of the TV serie;s Flavors of America. Chef Paul Prudhomme and Martin Yan were also there and Chef Yan and I had a brief conversation. -------------------------------------------------- Today Cynthia Bowan shares a shrimp recipe with us. She calls for White Sauce in her recipe and if you don't have a handy recipe for it, you can refer back to the Sauce Making week for a recipe here: http://chef2chef.net/news/club/vol2/chef-recipe-club-II-061.htm Enjoy and Bon Appetit! -------------------------------------------------- Thursday: Shrimp Florentine 1 lb. shrimp, remove shells and devein 1/2 lb. fresh mushrooms, sliced Butter 1 lg. bunch fresh spinach Dash nutmeg 2 cups white sauce, with 3-4 T. grated Asiago or Romano cheese added Buttered bread crumbs Steam shrimp, or cook slowly in small amount of water. Drain well and set aside. Sauté mushrooms in 2 Tbsp. butter, drain and set aside. Wash spinach, cut into shreds. Lift wet spinach, dripping and place in small saucepan. Add 2 Tbsp. butter, dash of nutmeg, and cover. Cook over medium-low heat until spinach is done; drain well. To assemble, place spinach in bottom of large casserole dish. Top with mushrooms, then shrimp. Cover all with white sauce. Top with buttered breadcrumbs. Bake at 350F, 35-45 minutes, until casserole is heated through and bubbling. Serve with rice pilaf, tossed salad, French bread. Serves 3-4. -------------------------------------------------- Kentucky Virtual Handcrafted gifts, gift baskets, & delicious gourmet foods like Derby Pie, chocolates, cream candy, ham, preserves, flavored honey & more! Hand woven placemats, napkins & rugs! Books, Pottery, Home Accents, too. http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- Baked New Potatoes and Yellow Peppers 10 medium new potatoes, cut into bite-sized pieces 3 yellow bell peppers, quartered, seeded 1/2 c. extra virgin olive oil 1 1/2 tsp. sesame oil Coarse salt 1/4 c. finely chopped parsley Preheat oven to 400F. Place potato pieces in roasting pan. Place pepper slices, cut side up, in a second pan. Combine oils; drizzle half over potatoes and half over the peppers. Sprinkle with coarse salt. Roast potatoes for 30-35 minutes; roast peppers for 20-25 minutes, or until tender. Arrange potatoes and peppers on a platter, sprinkle with parsley and serve. Makes 6 servings. -------------------------------------------------- CLUB MEMBERS! GET 4 COOKBOOKS FOR $1 EACH! Turn any meal into a magnificent feast with the help of world famous chefs like Julia Child and Emeril Lagasse. Learn how to make tempting treats, dazzling dinners and decadent deserts--fantastic foods that will make dining a delight! Discover a great selection of quick and easy recipes, techniques, and tips for both beginners and experts alike. Start now with 4 cookbooks for $1 each from The Good Cook. Click for details. http://html.chef2chef.net/goto.php?id=86 -------------------------------------------------- Shopping Lists: 1 lb. shrimp, 1/2 lb. fresh mushrooms, sliced Butter 1 lg. bunch fresh spinach Nutmeg 2 cups white sauce Asiago or Romano cheese Buttered bread crumbs 10 medium new potatoes 3 yellow bell peppers Extra virgin olive oil Sesame oil Coarse salt 1/4 c. finely chopped parsley -------------------------------------------------- CLUB MEMBERS, WIN FREE HOT STUFF! Our newest sponsor is FireBreath.com Register to win this gift crate of hot and spicy goodies by clicking the link below. Offer ends at the end of the month. You need to keep open flames away from this crate. Comes with Galena Blasting Powder BBQ Rub, Spontaneous Combustion Peanuts, Hot Sauce Harry's Dynamite Hot Sauce, and Galena Basting Sauce. http://html.chef2chef.net/goto.php?id=93 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- SUBSCRIBE or Unsubscribe Requests: http://chef2chef.net/forms/form-entry.htm or reply to this E-Mail by typing into the SUBJECT line: remove club or subscribe club -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- LIST PURGE: We attempt to send email for 24 hours. If not successful, your address is removed. Re-subscribe if in doubt. -------------------------------------------------- |