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Chef2Chef Recipe Club - Volume 3 Issue 089 - October 31, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Happy Halloween! If you need last minute tips or recipes, make sure to check in on our Halloween Page. Today is the last day for that feature. Click here: http://recipes.chef2chef.net/cool/data/haunted.html I read somewhere in the last day or so that Halloween is now a 7 billion dollar holiday in the U.S. of America! That's more than twice what is was just 7 years ago! That's a lot of Snickers Bars and face masks! From all of us at Chef2Chef.net, have a safe and happy evening! Today we'll feature some clam recipes from Lee Lippert. Here are some tips from Lee's website, SeafoodByNet.com. Eliminate fish odors: Many people do not like to cook seafood indoors as they do not have an adequate exhaust system in their home. This can be easily solved by using a little white vermouth in the pan for either sautéing or baking, the oils from the fish bond with the vermouth, preventing the oils from turning to steam - eliminating or greatly reducing any odor problems. Fight Fried Odors: No one likes the "fried" food odor that is left in your house after frying foods. Next time you fry foods, try placing a small cup of bleach nearby. Most of the odor will be absorbed by the bleach, eliminating the lingering odor. Be sure to toss the bleach out after you have finished frying. How long can fish be kept in the fridge? Fresh fish can be kept in the fridge for 2-3 days. How long can fish be kept in the freezer? Frozen fish can be kept in the freezer for 3-6 months. -------------------------------------------------- Stuffed Clams Makes 4 servings Ingredients: 4 tablespoons unsalted butter, melted 1 tablespoon chopped shallot 2 cloves garlic, chopped 2 cups dry breadcrumbs finely grated zest of 2 limes 2 teaspoons Cognac 5 ounces lean ground beef 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh thyme salt and freshly ground white pepper 24 clams on the half shell Preparation: Preheat broiler to high. Combine the melted butter, shallots, garlic, breadcrumbs, lime zest, Cognac, ground beef, parsley and thyme. Season to taste with salt and pepper and mix thoroughly. Top each clam with about 1 rounded teaspoon of the meat mixture. Arrange the shells in a shallow baking dish. Place under the broiler for about 8 minutes, or until nicely browned on top. -------------------------------------------------- Seafood By Net offers the largest selection of fresh and frozen seafood to professional as well as home cooks at the lowest prices found on the net. Fast overnight shipping on fresh and frozen seafood hand selected daily to insure only the highest quality fresh seafood from around the world. No hype just the highest quality beef and seafood at the lowest price! Remember the bitterness of poor quality remains long after the sweetness of a "cheap" price is forgotten. Visit us online at SeafoodByNet.com and receive $5 off your order by placing chef2chef in coupon area. http://html.chef2chef.net/goto.php?id=164 -------------------------------------------------- Clam Chowder Makes 4 servings Ingredients: 2 tablespoons unsalted butter 3 dozen Little Neck clams, shelled and chopped 3 large onions, chopped 3 large boiling potatoes, peeled and minced 1 bouquet garni, consisting of 1 bay leaf, 2 sprigs thyme, 1 stalk celery and 1/2 bunch flat-leaf parsley, pinch of nutmeg, pinch of cayenne pepper 2 cups Alsatian Riesling| 1 cup clam juice 1/2 cup cracker crumbs salt and freshly ground white pepper Preparation: Melt butter in a large kettle or stockpot over low heat. Add clams and onions, cover tightly and cook 3 minutes. Add potatoes and bouquet garni and cook 5 minutes. Stir with a wooden spoon and add nutmeg, cayenne, wine and clam juice. Simmer uncovered for 25 minutes. Remove bouquet garni and stir cracker crumbs into chowder. Season to taste with salt and pepper. Serve hot. -------------------------------------------------- Recipe Club, IT'S THE LAST DAY OF THE MONTH AND YOUR LAST CHANCE TO REGISTER to win all kinds of great prizes in October. Could you use a new $160 Cutting Board from Kentucky Virtual or a trip to Hawaii. How about a great selection of Gourmet Beef Jerky coming to your door for the next 6 months or a Chip and Dip Serving Bowl and a collection of great Salsas? Of course you could! Visit our Sweepstakes Page and Register to WIN! http://marketplace.chef2chef.net/sweep/ -------------------------------------------------- Clam and Corn Chowder Makes 4 servings Ingredients: 1 large onion, sliced 2 tablespoons unsalted butter| 1 can whole kernel corn (17 oz.), undrained 2 dozen chowder clams 1 cup heavy cream 4 slices crisply cooked bacon, chopped sale and freshly ground black pepper 1 tablespoon chopped fresh parsley Preparation: In a large skillet, sauté onion in butter until golden. Add corn and liquid and cook for 6 minutes. Open clams, reserving their liquor. Keep the meat in the refrigerator. Bring clam liquor to a boil with cream. Purée onion, corn and cream mixture in a food processor and return to boil. Divide raw clam meat and bacon among small soup bowls. Add cream mixture and salt and pepper to taste, top with parsley. Serve hot. -------------------------------------------------- Attention Culinary and Hospitality Industry Professionals. Sign up for your FREE subscription to Food Arts Magazine at Chef2Chef.net. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Shopping Lists: Unsalted butter shallot 2 cloves garlic dry breadcrumbs 2 limes Cognac lean ground beef fresh parsley fresh thyme salt and freshly ground white pepper 24 clams on the half shell Unsalted butter 3 dozen Little Neck clams 3 large onions 3 large boiling potatoes 1 bouquet garni, consisting of 1 bay leaf, 2 sprigs thyme, 1 stalk celery and 1/2 bunch flat-leaf parsley, pinch of nutmeg, pinch of cayenne pepper Riesling clam juice cracker crumbs salt Freshly ground white pepper 1 large onion unsalted butter 1 can whole kernel corn (17 oz.) 2 dozen chowder clams heavy cream bacon sale and freshly ground black pepper fresh parsley -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |