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Chef2Chef Recipe Club - Volume 2 Issue 126 - June 24, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Greetings and Salutations Recipe Club, This week we welcome back Chef Mark French, "The Invisible Chef". Chef Mark was our first guest host when we started the Chef2Chef Recipe Club last September. His recipes are classic in form and easy and quick to prepare. This week he'll focus on summer classics. Enjoy and here is a brief introduction from Chef French. "This week's menu is a collection of recipes is taken from my cookbook "The Invisible Chef" which can be found @ http://www.frenchbrothers.com . This week's recipes are a collection of great summer time favorites. During the last 30 years I've spent preparing food for everyone from the indiscriminate fast food addict up to the true gourmet. I have collected hundreds of recipes from the restaurants in which I have served as chef. The Invisible Chef © cookbook on CD contains what I considered to be some of the best in my collection. As you will see all of these recipes are simple to prepare and can be prepared in less than half an hour. The format of the cookbook is on CD, this allows you to print any recipe and if it becomes soiled you have only destroyed the paper not the book. I also list a direct e-mail to the author, which I believe is a cookbook first. Now you can talk with the chef directly or use the Yahoo messenger on my home page. I believe that cooking is an art form and you can never limit your creativity, so please enjoy what has taken a lifetime to achieve". Your Invisible Chef- Mark H French -------------------------------------------------- Beef Brochettes Great for any summer barbecue. INGREDIENTS: 1 portion PER PERSON 1/3 pound filet mignon 3 pieces bell pepper (yellow and red) 3 pieces Bermuda onion 4 mushroom caps, stems cut flush Garlic salt and pepper Salad oil Choron Sauce (Recipe Below) Procedure: Cut the filet into 1-inch square pieces. Use both colors of bell peppers, Bermuda onion and mushroom caps. Cut the vegetables into pieces that are the same size as the meat. Assemble the skewer by starting with a piece of meat, followed by a piece of each of the vegetables. Continue until the skewer is full. Alternate the color of the peppers after each meat course to make a more colorful presentation. Season with garlic salt and pepper, then lightly brush with salad oil. Broil to your own taste. Place on a bed of rice and top the meat with Choron sauce and serve. MENU SUGGESTION: Brochette of Beef Tenderloin: served on Risi Bisi, sauce Choron and bouquet of green beans. -------------------------------------------------- NOTE: A Choron Sauce is a compound sauce using a Hollandaise Sauce as a base. Then you turn the Hollandaise into a Béarnaise, then by adding a little tomato it becomes a Choron. Sounds complicated but it's not really. Give it a try. You'll make it again! Hollandaise Sauce INGREDIENTS: 6 portions 2 tablespoons clarified butter per egg yolk 3 eggs, separated 1 tablespoon water 1 lemon, juiced Tabasco sauce Salt and white pepper Start by separating the eggs. Save the whites for other recipes, such as meringue (egg whites freeze well if covered in a container with a tight sealing lid). In a metal bowl, place egg yokes, water, lemon juice, and the Tabasco sauce. Using a double boiler, heat the egg mixture, whisking constantly so that the eggs do not scramble. When the eggs cook to the consistency of heavy syrup, remove from heat. Add the clarified butter to the eggs at a rate of 2 tablespoons per egg yolk. Slowly whisk the butter into the egg mixture so that the sauce will not separate. Adjust to taste with salt and pepper. BÉARNAISE SAUCE INGREDIENTS: 8 portions 1 tablespoon tarragon, chopped 1 shallot, finely diced 1/2 teaspoon cracked pepper 1/4 cup red wine 1 tablespoon red wine vinegar 3/4 cup Hollandaise sauce Chop the tarragon and shallot and place in a pan. Add the cracked pepper, wine and vinegar. Bring to a boil and reduce the heat. Simmer until 90% of the liquid evaporates. Remove from heat. Set aside to cool, then add to the Hollandaise sauce (allow the herbs to come to room temperature before adding to the Hollandaise sauce, or you risk separating it). CHORON SAUCE INGREDIENTS: 2 portions 3 tablespoons Béarnaise sauce 1 teaspoon tomato paste Combine the tomato paste with the Béarnaise sauce and serve. The tomato paste gives a pinkish color to the sauce and imparts a wonderful rich taste. -------------------------------------------------- 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! Books, Pottery, Home Accents, too. http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- House Salad A salad that's dressed for dinner. INGREDIENTS: 1 portion PER PERSON 1/2 head butter lettuce, chopped 1 tablespoon bleu cheese crumbs 1 teaspoon pine nuts, toasted House dressing (Recipe Below) Toss the lettuce leaves with the house dressing. Arrange the salad in the center of a plate. Garnish with bleu cheese crumbs and pine nuts. -------------------------------------------------- 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. -------------------------------------------------- HOUSE VINAIGRETTE INGREDIENTS: 1-1/2 cups of dressing 1 cup olive oil 1/4 cup red wine vinegar 1/4 cup balsamic vinegar 1 shallot, finely diced 1 tablespoon brown sugar 1/2 teaspoon white pepper Bleu cheese crumbs Salt and white pepper Combine the brown sugar and the white pepper with the shallot and vinegar. Next, add the oil and adjust the seasoning with salt. You can also adjust the sweetness by adding more sugar if the flavor is too strong. Set aside to let the flavors mingle. Add the bleu cheese and stir the dressing just before using. -------------------------------------------------- Shopping Lists: PER PERSON 1/3 pound filet mignon 3 pieces bell pepper (yellow and red) 3 pieces Bermuda onion 4 mushroom caps, stems cut flush Garlic salt and pepper Salad oil Clarified butter per egg yolk 3 eggs 1 lemon Tabasco sauce Salt and white pepper Fresh tarragon 1 shallot cracked pepper red wine red wine vinegar Tomato paste 1/2 head butter lettuce PER PERSON Bleu cheese crumbs pine nuts Olive oil red wine vinegar balsamic vinegar 1 shallot brown sugar white pepper Bleu cheese crumbs Salt and white pepper -------------------------------------------------- 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. 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