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Chef2Chef Recipe Club - Volume 2 Issue 118 - June 12, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Morning Recipe Club, "Colorado is on Fire" says our Governor Bill Owens. This comment was not received well by some of the folks in our resort towns, but it sure makes a strong point. Colorado is not alone, many parts of our country are experiencing severe drought conditions. The fire danger is very high and water restrictions are being put in place. One fire here in Colorado is reaching the severity of the Yellowstone fire of a few years past and won't be put out until Mother Nature steps in. Whole towns are being evacuated. Our home is hours away from these fires but the smoke fills our valley. I overheard a customer complaining about not being automatically served a glass of water in a restaurant. "What's a glass of water going to hurt?" It seems like a little thing, but did you know that it takes 5 glasses of water to wash and rinse each empty glass! Please conserve, you never know when you'll need it. -------------------------------------------------- Chef Terry Henderson shares two more recipes with us today. The Moroccan Chicken Pie sounds wonderful. I like using Phyllo Dough in recipes. For more recipes using Phyllo dough, visit http://www.athensfoods.com For more about Personal Chef Terry Henderson, click here: http://www.personalchefalliance.com -------------------------------------------------- Moroccan Chicken Pie A client gave this recipe to me from a classical Moroccan dish. Serving Size: 4 Preparation Time :0:30 Ingredients: 1 large onion -- sliced 1 clove garlic -- sliced 1/4 teaspoon cayenne 1/2 cup water 4 egg -- lightly beaten 2 cups cooked chicken -- shredded 2 tablespoons lemon juice 3/4 cup almond -- toasted 1/2 teaspoon ginger -- ground 1 teaspoon cinnamon 2 pounds phyllo dough -- rolled into sheets or pre-made rolls of dough 1 tablespoon olive oil Heat olive oil in Skillet, Add Onion, Garlic Salt and Cayenne. Cook for approx. 5 mins. Add Water and Cover, cook until liquid evaporates. Stir in Eggs into Skillet, until mixture begins to thicken. Add Chicken Lemon juice, Almonds ginger and Cinnamon. Pre-Heat Oven to 350 degrees. Grease 8in Baking dish form 1 sheet of Phyllo in bottom of dish, brush with oil, arrange the rest of the sheets around edges of dish hanging edges over sides. Spoon mix into dish Fold edges over top of the mix, brush top with oil. Bake until golden brown approx. 30 mins. NOTE: "Turkey can be substituted for Chicken" Serving Ideas : Goes great with Couscous, Rice or Pasta NOTES : Reheat either in a pre-heated oven at 375 degrees for 15-20 minutes or in the microwave on med-high for 7-8 minutes checking often. -------------------------------------------------- How About Free Hot Sauce For A Year?? Enter the Chef2Chef sweepstakes http://chef2chef.net/features/firebreath, you can win a FREE subscription to the Firebreath,com Sauce of the Month Club. What does this mean? A whole year of FREE Firebreath insanely hot to merely spicy sauces! Visit Friebreath.com to view more great products! Congratulations to Doris Berg from Neenah, Wisconsin, winner of last month's sweepstakes prize: The Blasting Kit Gift Crate valued at $39.95. -------------------------------------------------- Spiced Leeks Being a Brit I love leeks Serving Size: 3 Ingredients: 4 medium leek 1 1/2 cups salted water 1 tablespoon sweet butter 1 pinch ground nutmeg Kosher salt -- to taste Cut off the bottom roots and green tops of the leeks. Cut leeks in half lengthwise. Wash well and drain. Boil leeks in a covered pan with salted filtered water until they are tender. Drain thoroughly in a colander. Dry the leeks. In a pan melt butter, making sure not to brown. Add the leeks. Sprinkle with nutmeg, salt. Cook for 1 minute or so over medium high heat. Leeks enhance the flavor of salmon, tuna, lamb, beef, and chicken dishes. -------------------------------------------------- Shopping Lists: 1 large onion 1 clove garlic Cayenne 4 egg 2 cups cooked chicken Lemon juice 3/4 cup almonds Ground ginger Cinnamon 2 pounds phyllo dough -- rolled into sheets or pre-made rolls of dough Olive oil 4 medium leek Sweet butter Ground nutmeg Kosher salt -------------------------------------------------- CLUB MEMBERS, You could win a $100 SHOPPING SPREE from Kentucky Virtual this month simply by registering here http://html.chef2chef.net/goto.php?id=105 Handcrafted gifts, gift baskets, & delicious gourmet foods like Derby Pie, chocolates, cream candy, ham, preserves, flavored honey & more! Hand woven placemats, napkins & rugs! 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