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Chef2Chef Recipe Club - Volume 3 Issue 090 - November1, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Halloween has come and gone. The goblins and ghouls are at rest for another year and the chocolate makers are all happy! November brings the promise of Thanksgiving and there are only 55 days until Christmas. November will be an exciting time at Chef2Chef.net. We have a new Chef of the Month, many new and exciting sweepstakes and giveaways, and the introduction of our Holiday Recipes Pages. Stop by this weekend and take a look around. http://chef2chef.net Our thanks go to our friend Lee Lippert for his great fish and seafood recipes this week. We welcome him back any time. If you've enjoyed his recipes, visit his website http://www.seafoodbynet.com for many more recipes and for fresh fish, seafood and beef online. Today we have 5 fish recipes. Enjoy and have a great weekend. -------------------------------------------------- Halibut in Champagne Sauce Makes 4 servings Ingredients: 1 1/2 pounds halibut fillets 2/3 cup Champagne 1 pound bay scallops 2/3 heavy whipping cream 8 tablespoons (1 stick) unsalted butter, softened salt and cayenne pepper 1/2 cup peanut oil freshly ground white pepper 1 ounce salmon roe Preparation: Rinse the halibut fillets under cool water and pat them dry with paper towels. In a large non-aluminum saucepan, bring the Champagne to a boil. Add the scallops and cook for 3 minutes. Remove the scallops from the liquid with a slotted spoon and set aside. Boil the cooking liquid for about 15 minutes, or until reduced to about 3 tablespoons Whisk in the whipping cream, then remove from heat and whisk in the butter. Set aside. Preheat the broiler or charcoal grill. Sprinkle salt and cayenne pepper on both sides of the fish fillets and brush with the peanut oil. Broil for 4 minutes on each side. Remove and keep warm. Reheat the sauce gently (Do not boil) and season to taste with salt and pepper. To serve: Ladle sauce onto 4 plates. Place the grilled fish in the center, dividing it evenly. Arrange the scallops in a large circle around the fish. Top the fish with a dab of salmon roe. -------------------------------------------------- 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 -------------------------------------------------- Blackened Grouper Makes 4 servings Ingredients: 1 tablespoon all-purpose flour 1 teaspoon onion powder 1/2 teaspoon powdered thyme 1/2 teaspoon powdered oregano 1/2 teaspoon salt 1/4 teaspoon chili powder 1/4 teaspoon freshly ground white pepper 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground paprika 1 lb. Red Grouper fillets, skinned 4 tablespoons melted butter 1 tablespoon oil, for frying Preparation: Combine flour and spices and mix well. Brush fillets with butter, then rub spice mixture all over fillets. Heat oil in iron frying pan over high heat until very hot. Add fillets and cook 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested. Serve immediately. Notes: Start with a really hot frying pan. The fish will sizzle immediately and will result in a very crisp, dark coating. -------------------------------------------------- Louisiana Cookin' Magazine The only magazine covering the how-to, what-to and where-to enjoy Louisiana Cookin'. Included with each article are delicious recipes - Cajun, French, Creole and all that makes this cuisine world famous. A calendar of local events and festivals, and "Crossword Gumbo" makes this magazine a must for those who enjoy cooking, eating and traveling, Louisiana style. http://www.louisianacookin.com -------------------------------------------------- Marinated Skate Ingredients: 1 lb. skate, skinned seasoned flour oil for shallow frying 1/3 cup olive oil 2 cloves garlic, chopped 1 red chili, seeded and chopped 2 tablespoons balsamic vinegar 1/3 cup pine nuts, finely chopped Preparation: Dust skate with flour until well coated, shaking off excess. Heat enough oil to cover base of frying pan over medium heat. Add skate and fry 2 to 3 minutes per side. Transfer to glass dish. Heat olive oil in saucepan over medium heat. Add garlic and chili and sauté until fragrant. Add vinegar and nuts and bring to boil. Remove from heat and immediately pour over skate. Cover and marinate 10 to 15 minutes. Serve hot, or let cool and serve at room temperature. -------------------------------------------------- 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 -------------------------------------------------- Poached Salmon in Orange, Honey and Wine Makes 4 servings Ingredients: Grated Rind of 1 orange 1/2 cup honey 1/4 cup dry white wine 4 salmon steaks, 8 oz. each Preparation: Combine rind, juice, honey and wine in large frying pan over medium heat and bring to boil, stirring constantly. Add fish and cook over low heat until fish is tender and beginning to flake when tested, about 10 to 15 minutes. Remove fish with slotted spoon, drain on paper towels, keep warm. Bring poaching liquid to boil over high heat and cook until slightly reduced and thickened. Spoon a small amount over fish and serve. -------------------------------------------------- Progressive Gourmet Gourmet Frozen Food Distributor specializing in labor saving, made on premise quality products, ranging from traditional items to uniquely designed creations. Our products are individually hand crafted using the highest quality ingredients that guarantee quality and consistency every-time you prepare our hors d'oeuvres, entrees, desserts and breakfast pastries. We deliver premium quality, convenience and variety for all your banquet and catering needs. We are the Banquet Specialists. To learn more about Progressive Gourmet click here http://html.chef2chef.net/goto.php?id=240 or call 800.224-7630. -------------------------------------------------- Flounder with Tomatoes and Sweet Garlic Sauce Makes 4 servings Ingredients: 1 head garlic, peeled 3/4 cup virgin olive oil 2 onions, minced 4 ripe tomatoes, peeled, seeded and diced 6 sprigs fresh thyme (or 1/4 teaspoon dried) 2 tablespoons chopped fresh tarragon (or 1 tablespoon dried) salt and freshly ground black pepper 1/2 cup all-purpose flour 1 tablespoon paprika 2 tablespoons unsalted butter 1 1/2 pounds skinless flounder fillets 1 tablespoon chopped fresh chervil Preparation: Combine the garlic and 2 cups water in a small saucepan and boil for 15 minutes. Drain garlic, cool in ice water and drain again. Heat 1/2 cup of the olive oil in a skillet over high heat. Add the onions and tomatoes and sauté until golden, about 5 minutes, stirring. Add garlic, thyme, tarragon and salt and pepper to taste and simmer for 8 minutes. Discard the thyme. Purée the mixture in a blender or food processor and return to the saucepan. Combine the flour and paprika on a flat plate. Salt and pepper the fish fillets and coat them with the seasoned flour, shaking off excess. In a skillet heat 2 tablespoons butter and the remaining 1/4 cup olive oil over high heat. Add the fish and sauté until browned, about 3 minutes on each side. Reheat the sauce. Place fish fillets on 4 plates, spoon hot sauce over and sprinkle with chervil. -------------------------------------------------- Shopping Lists: 1 1/2 pounds halibut fillets Champagne bay scallops heavy whipping cream unsalted butter salt and cayenne pepper peanut oil freshly ground white pepper 1 ounce salmon roe All-purpose flour onion powder powdered thyme powdered oregano salt chili powder ground white pepper ground black pepper ground paprika 1 lb. Red Grouper fillets butter oil, for frying 1 lb. skate, skinned flour oil for frying olive oil 2 cloves garlic 1 red chili balsamic vinegar pine nuts 1 orange honey dry white wine 4 salmon steaks, 8 oz. each 1 head garlic virgin olive oil 2 onions 4 ripe tomatoes fresh thyme (or 1/4 teaspoon dried) fresh tarragon (or 1 tablespoon dried) salt and freshly ground black pepper all-purpose flour paprika unsalted butter 1 1/2 pounds skinless flounder fillets fresh chervil -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |