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Chef2Chef Recipe Club - Volume 2 Issue 105 - May 24, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, TGIF Well the long awaited Memorial Day weekend is upon us and if the sun is shining where you live, you're in luck if a picnic or BBQ is on your agenda. Cynthia has laid out an entire menu (10 recipes) to tantalize your guest's tastebuds, so I'll be brief and let you get to the recipes! I'd like to thank Cynthia Bowan for all she does for Chef2Chef.net. Please stop by Cynthia's Corner each and every month for great stories and recipes. Next week I'll do a series of recipes and tips for cooking on the grill. Have a great holiday weekend and we hope you get to take Monday off from work. You deserve it! -------------------------------------------------- Weekend: Cookout for Company Randi's Roasted Olives with Fennel and Lemon 8 oz. imported black olives such as Alfonso, Gaeta or Kalamata 4 garlic cloves, peeled 1/2 lemon, scrubbed and thinly sliced 1 tsp. fennel seeds 14 c. olive oil a pinch of crushed red pepper Preheat the oven to 350F. In an 8" baking pan, spread the olives, lemon, and garlic. Drizzle with the oil and sprinkle with the fennel seeds and red pepper. Bake for 45 min, stirring the olives at least 3 times. This will keep in the refrigerator for a week. (Note: I omit the red pepper, and have been know to add a few orange slices with the lemon...Cynthia) -------------------------------------------------- Asiago Dip with Crostini 1 c. mayonnaise (see note) 1/2 c. finely chopped red onion 1/2 c. grated Asiago 1 c. finely chopped fresh mushrooms 8 oz. sour cream (see note) One loaf French bread 1/4 c. sun-dried tomatoes (soaked in a little hot water, then finely chopped) Preheat oven to 350F. Combine all ingredients except the bread, spoon into a 1 qt. casserole. Bake 30 minutes or until hot and bubbly. If top starts to get to brown, cover the dish with foil. Slice French bread in half lengthwise and cut into 1/2" thick slices. Place on cookie sheet and bake in oven until toasted and hard. Serve dip with Crostini bread. Note: You can use light mayonnaise and sour cream instead of regular, but not fat-free -- it will not work in this dish. -------------------------------------------------- Cyn's Tequila Chicken (sort of...) 1/2 c. tequila Juice 1 fresh lime (can use lemon) 2 tsp. finely chopped garlic 3 T. orange blossom honey, or to taste 3 chicken breasts, each cut in half Stir sauce ingredients together well, mixing until honey dissolves. Place chicken halves in sauce, one at a time, turning to coat. Let marinate 30-45 minutes. Grill 12-15 minutes per side over medium coals, basting frequently with marinade. Throw away any leftover marinade. -------------------------------------------------- Parchment Potatoes This is a great, showy side dish, as delicious as it is attractive. For each serving, you will need: 1 12" square of aluminum foil or parchment paper 3-4 small red potatoes 1 T. grated Parmesan or Romano cheese 2-3 sprigs of fresh rosemary (or a little dried) 2 cloves of garlic (or 2 tsp.) 2 small wedges of thinly sliced onion 1 T. olive oil In the center of the square, place the cheese, rosemary, garlic and onion. Place the potatoes on top, cutting them in half if necessary. Pour the oil over. Take 2 opposite points of the foil, fold over the potatoes tightly. Do the same with the other two opposite sides, making a compact "envelope" shape. Place seam side down on a baking sheet; bake at 350F for 45 minutes. To serve, place seam side down on each plate; with scissors or sharp knife, cut a large X in the center. Peel back the points, making like flower petals...and serve. -------------------------------------------------- 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 -------------------------------------------------- Granny's Frito Salad 2 bunches green onions, chopped, greens too! 2 med. ripe tomatoes, chopped 1 sm. head lettuce, shredded 2 cans beans in chili gravy OR red kidney beans, drained 1 sm. bottle Kraft Zesty Italian dressing (or your favorite Italian) 1 bag Fritos, about 10-12 oz. The best way to make this salad is in a glass bowl. Layer each ingredient in order given: onions, tomatoes, lettuce. Sprinkle beans over. Shake dressing, pour over entire salad. Let set for 3 hr. or so. DO NOT STIR IT AT ALL. When you get ready to eat, give the Frito bag to the kids and let them crush the chips in the bag. Or, take out your aggression by placing the bag in the driveway and running the car over it a couple times. However you do it, spread the chips over top. Let folks dig down in for all the goodies. You don't need to worry about refrigerating it at the time, which makes this great for picnics. Do store the leftovers, covered, in the refrigerator (if there are any). <GBG> -------------------------------------------------- Three Pepper Salad 1 each: red, yellow and green sweet peppers 1 sm. red onion (I used half a Vidalia) 1/4 c. chopped fresh flat parsley Salt and pepper 1 T. rice wine vinegar 1 T. sesame oil Slice peppers julienne. Slice the onion in thin wedges. Combine all vegetables in a bowl, add vinegar and oil. Sprinkle with salt and pepper. Mix well, refrigerate for 1 hr. -------------------------------------------------- Spring Garden Salad 1 lb. rotini, cooked, drained and cooled 1 c. oil 4 tsp. dry mustard 6 tsp. sugar 3 tsp. salt 1 1/2 tsp. pepper 8 T. vinegar 1/2 c. chopped green onions 2 medium tomatoes, cut up Mix dressing ingredients in large bowl. Add the rotini, toss to mix. Stir in tomatoes and chopped green onions. Refrigerate before serving. -------------------------------------------------- Spring Spinach Salad Fresh spinach leaves Hard-boiled eggs, grated as garnish Chopped fried bacon Avocado, sliced Canned beets, julienne Vinaigrette: 1/4 c. olive oil 1 T. red wine vinegar 1 tsp. honey 1/2 tsp. salt and pepper 1/4 tsp. Dijon-style mustard Mix vinaigrette ingredients together. On each plate, place a pile of spinach leaves and top with eggs, bacon, avocado slices and julienne beets. Serve with vinaigrette. -------------------------------------------------- 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 -------------------------------------------------- Original Cyn's Almond Fruit Flan with Chantilly Cream 1/2 c. unsalted butter (1 stick) 1/2 c. sugar 3 egg yolks 1/2 tsp. almond extract OR 1 T. Amaretto 1/2 c. blanched almonds 1 1/2 c. flour Cream butter, sugar, egg yolks and almond flavoring. Add nuts and flour, blending well to form a smooth dough. Form a ball, wrap in wax paper and refrigerate for one hour. Roll out the dough and line a 10" flan pan with removable sides. Bake at 350F for 20-25 minutes, or until golden brown. Let stand a few minutes before removing the sides. For filling: Use fresh fruit in season (grapes, pineapple chunks, cherries, blueberries, strawberries, sliced plums, bananas etc.) Apricot jam or red currant jelly Whipped Cream or Chantilly Cream While the pastry is still warm, heat the jelly in a small pan. If most of your fruit is red and purple, use the red currant jelly. Likewise, if most of your fruit is yellow and green, use the apricot. You will need to strain the apricot first. Brush the inside top of the flan with some of the hot, melted jelly to seal the pastry. (This will prevent the fruit juice from soaking through and making the pastry soggy.) Arrange the fruit in a design. Brush with more of the hot jelly to see the fruit and keep it from darkening, as well as sweetening the dessert. Allow to cool. Serve with cream. -------------------------------------------------- Original Cyn's Chantilly Cream 3 oz. pkg. French Vanilla instant pudding mix 2 c. whipping cream less 2 T. 2 T. Triple Sec, Grand Marnier, or Amaretto Place cream and liqueur in food processor or blender. Add pudding and process until thick. This will make a thick cream, which can be served with desserts or used to fill cream puffs etc. -------------------------------------------------- Donna Lee's Sangria Donna Lee is my husband's cousin; she brought this basic recipe back from Spain. In the region she was visiting, they called it "Lemonad"...you can add slices of oranges and limes to it if you wish. The cinnamon is added to prevent one from becoming drunk, according to the people who gave her the recipe. <g> 1/2 gallon Hearty Mountain Burgundy (or any strong burgundy) 8 c. water 6 lemons, juice and rinds 1 heaping tsp. cinnamon Sugar to taste Mix wine and water in large container or punch bowl. Cut lemons in half, squeeze juice into the wine, then add the lemon halves. Stir in cinnamon. Add 1 c. sugar, taste and add more to get degree of sweetness desired. Add ice and serve -------------------------------------------------- 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: Randi's Roasted Olives with Fennel and Lemon 8 oz. imported black olives such as Alfonso, Gaeta or Kalamata 4 garlic cloves 1/2 lemon Fennel seeds Olive oil A pinch of crushed red pepper Asiago Dip with Crostini 1 c. mayonnaise 1 red onion 1/2 c. grated Asiago 1 c. finely chopped fresh mushrooms 8 oz. sour cream One loaf French bread 1/4 c. sun-dried tomatoes Cyn's Tequila Chicken (sort of...) 1/2 c. tequila Juice 1 fresh lime (can use lemon) Garlic 3 T. orange blossom honey 3 chicken breasts, each cut in half Parchment Potatoes For each serving, you will need: 1 12" square of aluminum foil or parchment paper 3-4 small red potatoes 1 T. grated Parmesan or Romano cheese 2-3 sprigs of fresh rosemary (or a little dried) 2 cloves of garlic Onion Olive oil Granny's Frito Salad 2 bunches green onions, chopped, greens too! 2 med. ripe tomatoes 1 sm. head lettuce 2 cans beans in chili gravy OR red kidney beans 1 sm. bottle Kraft Zesty Italian dressing (or your favorite Italian) 1 bag Fritos, about 10-12 oz. Three Pepper Salad 1 each: red, yellow and green sweet peppers 1 sm. red onion ) 1/4 c. chopped fresh flat parsley Salt and pepper Rice wine vinegar Sesame oil Spring Garden Salad 1 lb. rotini, cooked Oil Dry mustard Sugar Salt Pepper Vinegar 1/2 c. chopped green onions 2 medium tomatoes Spring Spinach Salad Fresh spinach leaves Hard-boiled eggs Chopped fried bacon Avocado Canned beets, julienne Vinaigrette: Olive oil Red wine vinegar Honey Salt and pepper Dijon-style mustard Original Cyn's Almond Fruit Flan with Chantilly Cream Unsalted butter (1 stick) Sugar 3 eggs 1/2 tsp. almond extract OR 1 T. Amaretto 1/2 c. blanched almonds Flour For filling: Use fresh fruit in season (grapes, pineapple chunks, cherries, blueberries, strawberries, sliced plums, bananas etc.) Apricot jam or red currant jelly Whipped Cream or Chantilly Cream 3 oz. pkg. French Vanilla instant pudding mix 2 c. whipping cream less 2 T. 2 T. Triple Sec, Grand Marnier, or Amaretto Donna Lee's Sangria 1/2 gallon Hearty Mountain Burgundy (or any strong burgundy) 8 c. water 6 lemons Cinnamon Sugar -------------------------------------------------- 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. -------------------------------------------------- |