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Chef2Chef Recipe Club - Volume 2 Issue 120 - June 14, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- It's a Great Day Recipe Club, June 14th is always one of my favorite days of the year. First it is my birthday and today I'll turn 45 years young! Never thought I'd live this long! I have a lot to be thankful for. Married almost 10 years to a very wonderful woman who accepts me and all my faults and who takes exceptional care of my sometimes lazy self. We've been through a lot together and each year it just gets better. If I can just stay alive for 10 more years it will be paradise! I'm also grateful to our great friends and business partners at Chef2Chef.net. What a wonderful life we've managed to create for ourselves. And thank all of you for being a part of our culinary adventure. So, if you go out to "Happy Hour" tonight, tip one for my birthday! And today is also Flag Day! I think this year that day should hold more meaning for us Americans. We've been tested and tested hard, but we bounce back don't we. We have been made aware of just how strong and resilient this country of ours is. Stop and salute one of the flags you see today and take a moment to reflect on your good fortune. -------------------------------------------------- I've received a number of notes about the fires burning out of control in our state of Colorado. Thanks so much for your thoughts. Here are a couple of remarks from our members and friends. My prayers go out to the people in Colorado! It's such a beautiful state and those whom I've met from there seem to be super people! Thank you for the tidbit about five glasses of water required to wash one used glass. Indeed, that is useful information and does tend to give one a reason to think of conservation. I love your newsletters and the Chef2Chef website. Thank you for the wonderful, thoughtful information. Susan Been praying for Colorado, have my best friend's son in Denver and other friends in that area. May God watch over you and yours and keep you all safe. Cynthia -------------------------------------------------- We'd like to thank Chef Terry Henderson again for another week of his Personal Chef recipes. Terry is a frequent contributor to our Club. We hope to see him back again soon. Next week we'll have some fun Kid's Recipes from Cynthia Bowan. These will be fun and timely as most kids are out of school and hanging around the house looking for something to do! -------------------------------------------------- Crispy Salmon Cakes A dish I used to prepare at a resort north of Toronto Serving Size: 4 Ingredients: 1 1/4 pounds salmon -- 1/4 inch diced 2 tablespoons mayonnaise 1/4 cup onion -- diced 2 tablespoons parsley -- chopped 3/4 teaspoon salt 1 1/2 tablespoons lemon juice Combine all ingredients and form into patties, Place in freezer for 10 minutes. Set up breading station (Milk, egg, and breadcrumbs) and bread TWICE. Pan fry in shallow skillet in light oil. Serve with creamy Ginger Mayonnaise dressing. (Recipe Below) Serve with a nice fresh salad. -------------------------------------------------- Ginger Mayonnaise Serve with Salmon Cakes Ingredients: 1 1/2 Tablespoons Fresh ginger root -- very finely chopped 1 cup mayonnaise 2 teaspoons sugar Milk -- as required Mix mayonnaise, ginger, and sugar together thoroughly, and according to taste. If necessary add a little milk, 1 teaspoon at a time, to produce a mayonnaise which forms soft peaks when dropped from a spoon.(Add more milk to produce a thinner mayonnaise for salads.) Store refrigerated in an airtight container. -------------------------------------------------- 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. -------------------------------------------------- String Beans with Shallots or Lemon Serve this a lot with fish Serving Size: 4 Ingredients: 1 pound string beans -- fresh 1 tablespoon sweet butter 2 tablespoons shallots, minced or juice of 1/2 lemon Sea salt -- to taste Snap the ends off the string beans. Wash and drain. Steam or blanch the beans in boiling water until they are tender or slightly crunchy. Rinse under cool water and drain. Make sure to dry out the same pan that you used to cook the string beans and then melt the butter. Add the shallots and saute them for 1 minute over medium heat. Toss in the string beans and cook for an additional minute to coat them with the butter and shallots. Salt to taste. Serve immediately. -------------------------------------------------- Shopping Lists: 1 1/4 pounds salmon Mayonnaise Onion Parsley Salt Lemon juice Milk Eggs Breadcrumbs Oil Fresh ginger root Mayonnaise Sugar Milk 1 pound string beans -- fresh Sweet butter Shallots minced or juice of 1/2 lemon Sea 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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