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Chef2Chef Recipe Club - Volume 2 Issue 130 - June 28, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, it's Friday! Next week is Fourth of July week and many of you will be on vacation. Good for you. Be careful with fire and fireworks this week. Many places have banned the use of fireworks this year due to the extreme dry conditions in the west. Our city and most cities in Colorado have cancelled the firework shows next week. This will be the first time in my life I'll not see a fireworks demonstration on the Fourth of July! Next week will be a short week for the Recipe Club. Monday through Wednesday, I'll send you some Summertime Party Appetizers recipes. I had a request for these from Lynn. -------------------------------------------------- We'd like to thank Chef Mark French, "The Invisible Chef" for his recipes this week. Please come back again soon! The recipes have been fun and creative. Today we have two dishes featuring swordfish and shrimp. The swordfish is broiled and topped with crisp bacon, a sauce and caviar! OK all of you who just wrinkled their nose, cut it out! If caviar isn't your bag just make the recipe without it. Then there is a salad with shrimp, melons, French beans and raspberry vinaigrette that sounds like a great light dinner on it's own! I'll be having that one tonight. -------------------------------------------------- If you haven't signed up for all the cool free stuff on our Sweepstakes page, you are running out of time. The contests end at month end. http://marketplace.chef2chef.net/sweep/ -------------------------------------------------- All of this weeks recipes and many more are on a very nice CD available at his website, http://www.frenchbrothers.com Why not own a Cookbook on a CD? It's so easy to use and loads instantly. I own a copy and it's really nicely done. Pictures of the dishes are breathtaking and there are even links to specialty products. -------------------------------------------------- Broiled Swordfish with Caviar A Unique Blend of Flavors INGREDIENTS: 1 portion 1/2 pound swordfish filet 2 tablespoons Hamlet sauce (Recipe Below) 1 teaspoon lumpfish caviar 3 strips bacon, cooked crisp Olive oil Brush the fish filet with olive oil and season with salt and pepper. Broil until cooked to taste and place on a serving plate. Garnish with the bacon arranged over the fish. Place a spoon of Hamlet sauce over the fish. Garnish with the caviar and serve. MENU SUGGESTION: Broiled swordfish steak: served with rasher of bacon and hamlet sauce, garnished with broiled potato with sour cream and Danish caviar. -------------------------------------------------- Hamlets Dressing INGREDIENTS: 1/2 cup sour cream 1/2 cup mayonnaise 1 Tbsp. horseradish (prepared) 1 Tbsp. chives, chopped Salt and white pepper. Place all ingredients into a bowl and whisk together. Adjust the seasonings with salt and pepper. Allow to rest for 30 minutes before serving. Store sealed in the refrigerator for up to 3 days. -------------------------------------------------- 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 -------------------------------------------------- Shrimp with Melon Two foods meant for one other. INGREDIENTS: 1 portion 3 jumbo shrimp, cleaned 1/2 cup Haricots Vert, blanched (French green beans) 1/4 cup cantaloupe melon balls 1 tablespoon salad oil Raspberry vinaigrette (Recipe Below) Brush the shrimp with salad oil and sear in a hot sauté pan and set aside. Heat the melon balls and Haricot Verts together in the same pan. Add the seared shrimp to the heated melon balls and toss with the raspberry vinaigrette. Artistically arrange the shrimp mixture on a plate and serve. -------------------------------------------------- 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. -------------------------------------------------- RASPBERRY VINAIGRETTE INGREDIENTS: 2 cups 1/4 cup raspberry vinegar 1/4 cup hazelnut oil 3/4 cup salad oil 1 pint raspberries Salt and white pepper 1 teaspoon raw sugar Prepare the raspberries by washing and then puréeing in a blender. Add the vinegar and then the oil. Blend until smooth. Season with salt, pepper, and sugar to taste. Strain the dressing to remove the seeds. Additional whole raspberries can be added for texture. -------------------------------------------------- Shopping Lists: PER PERSON 1/2 pound swordfish filet 2 tablespoons Hamlet sauce (Recipe Below) 1 teaspoon lumpfish caviar 3 strips bacon, cooked crisp Olive oil 1/2 cup sour cream 1/2 cup mayonnaise 1 Tbsp. horseradish (prepared) 1 Tbsp. chives, chopped Salt and white pepper. PER PERSON 3 jumbo shrimp, cleaned 1/2 cup Haricots Vert, blanched (French green beans) 1/4 cup cantaloupe melon balls salad oil Raspberry vinegar hazelnut oil salad oil 1 pint raspberries Salt and white pepper raw 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. -------------------------------------------------- |