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Chef2Chef Recipe Club - Volume 3 Issue 092 - November 5, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Yesterday, we featured recipes from Chef Jim Coleman, our featured "Chef of the Month" for November. I neglected to mention that we are giving away 5 of his cookbooks, Jim Coleman's Flavors, this month. To register to win a copy, click here: http://topchefs.chef2chef.net/recipes-2/coleman/ In August of 2000 we featured Crescent Dragonwagon on our site as our featured Chef and Author of the Month. Crescent was instrumental in starting the Writers Colony at Dairy Hollow in Eureka Springs, Arkansas. I have placed a recent Press Release about the colony just above the shopping list below on this page. Please enjoy the three recipes I've included here today from Crescent Dragonwagon. To see her feature in our Chef Club, just click here for more: http://topchefs.chef2chef.net/recipes/crescent/ Don't forget to VOTE today. Your vote counts! -------------------------------------------------- Zona Rosa Chilequiles Winner of the Food Professional Division of the Newman's Own Recipe Contest, Co-Sponsored with Good Housekeeping Magazine, 1997. This is a luscious layered vegetarian casserole --- imagine a lasagna, but with corn tortillas instead of noodle strips, and with salsa instead of tomato sauce. The cheese filling is quite light as these things go, both, because it's made with Neufchatel (a low-fat equivalent of cream cheese) and because it's scattered with loads of fresh vegetables: zucchini, corn cut off the cob. The origins of the dish lie in Mexico, where chilequiles was actually developed as a way to use up stale corn tortillas. This is not a dish we serve at the inn, but at home and at casual parties, a favorite and a crowd-pleaser. Ingredients: 1 package corn tortillas ( 8 to 10 ) Cooking spray, such as Pam 1 1/2 cups commercial salsa, preferably Newman's Own Bandito Salsa, Medium Hot 2 8-ounces packages Neufchatel cheese 2 eggs 2 tablespoons cornstarch 1 1/2 to 2 cups sliced fresh zucchini ( in 1/4 inch rounds) or string beans (stems removed, sliced in 1/2 inch lengths 2/3 cup fresh corn, cut from the cob 4 ounces grated sharp cheddar or Monterrey Jack cheese Procedure: Tear tortillas roughly into quarters. Let sit out, uncovered, at least an hour , so they get a bit stale. Spray a 10X14 rectangular baking dish (preferably Le Creuset) with cooking spray. Spoon about 1/4 cup salsa over the bottom of dish, and smear it. Scatter over this 1/3 of the torn tortillas. Make cheese filling. In food processor fitted with S-blade, place 1/2 cup salsa, cheese, eggs, and cornstarch. Process till well blended. Set aside. Preheat oven to 350. Bring a medium saucepan of water to a boil. Drop in prepared zucchini or green beans and blanch (3 minutes for zucchini, 5 for green beans) . Drain vegetables well, rinse with cold water and toss with raw corn. Set aside. Spoon half the cheese filling over tortillas in baking dish. Scatter vegetables over filling, drizzle with another 1/2 cup salsa and top with another third of the torn tortillas. Cover with remaining cheese filling. Top with last third of tortillas and pour over remaining salsa. Cover baking dish and bake for 40 minutes. Remover cover, sprinkle with shredded cheese, raise heat to 375 and bake another 10 to 12 minutes longer, or until cheese is melted and slightly browned. -------------------------------------------------- Foodservice Professional, how would you like to win a 5 night stay at 5-star Outrigger Wailea Resort in Hawaii? Roundtrip airfare and an economy car rental? Sign In to NestléFoodservices.com right now and you'll be automatically entered to win the Picture Yourself in Hawaii Sweepstakes. The Sweepstakes closes November 30, 2002. http://html.chef2chef.net/goto.php?id=231 NestléFoodservices.com provides the very best brand products, services and solutions to satisfy your customers and help you build your business. You'll find innovative ideas, solutions and recipes that answer your foodservice needs. http://html.chef2chef.net/goto.php?id=231 -------------------------------------------------- Prize-Winning Portobello - Shiitake Mushroom Fajitas This delightful vegetarian recipe was the winner of the 1999 Newman's Own Recipe Contest, in the Food Professional Category. Spicy mushroom fajitas, marinated in Newman's Own dressing, then grilled with onions, and peppers, served with all the fixings (including Newman's Own salsa), are the creation of Eureka Springs artist and cook Freddie Maese. They won him a trip to New York, lunch with Paul Newman and $10,000 to give to the charity of his choice. They also won the vendor where he purchased the products --- the independently owned Hart's Family Center of Eureka Springs --- $7,500 to give away and a trip to New York for the festivities. Fred, who cooked at Dairy Hollow when it was an inn, choose to give his $10,000 to WCDH, while the Galyens (the family who owns Hart's) elected to give half to the WCDH and half to the Boys & Girls Club of Carroll County. We are grateful! And you will be, too, when you indulge in these fajitas which, we think , may just beat any you have ever tasted. Ingredients: Mushroom marinade: 1 cup Newman's Own Balsamic Vinaigrette 1 fresh jalapeno pepper, stemmed, finely diced 1 large clove garlic, pressed 2 packages (6 ounces each) sliced Portobello mushrooms 8 ounces shiitake mushrooms, stems removed, sliced Vegetable sauté: 1 tablespoon olive oil 1 large onion, sliced vertically into thin crescents 1 green pepper, slivered 1 red pepper, slivered Fajita fixings, as preferred 4 to 6 burrito-sized flour tortillas (preferably whole-wheat), warmed Newman's Own Salsa Any or all of the following: sliced avocado, sour cream, grated sharp cheddar or Monterrey jack cheese, shredded lettuce, diced tomato, minced fresh cilantro. Combine in a glass or non-reactive bowl all ingredients for mushroom marinade, tossing well. Set aside to marinate for at least 1 hour at room temperature, or overnight refrigerated. Stir occasionally. Heat olive oil in a large nonstick skillet over medium heat. When skillet is very hot, add onions and peppers. Cook over medium heat for 30 to 35 minutes, until onions are tender and golden, stirring occasionally. Meanwhile, preheat oven to 450. Heat jelly-roll in oven for 5 minutes. Remove hot pan from oven. Drain mushrooms (reserving drained marinade for another use). Scatter drained mushrooms over pan and replace in oven. Bake for 20 minutes. Remove from oven and add mushrooms to onion-pepper sauté. Stir to combine. Serve at once, letting each diner fold a little of the sizzling mushroom-onion mixture into a tortilla, along with Newman's Own salsa and other fixings. Serves 4 to 6. -------------------------------------------------- Kentucky Virtual is giving away a new prize this month. You could win a "Hamtastic" gift assortment of great Kentucky products. The prize includes a Grand Champion Country Ham, a Bacon Combo Gift Pack, 2 dozen Beaten Biscuits and 30 Hickory Smoked Sausage Patties. With the holiday upon us, everyone could use a prize like this. Register here: http://html.chef2chef.net/goto.php?id=105 KentuckyVirtual.com has hundreds of wonderful foods and handcrafted gifts. A sample of our most popular products you'll want to be sure and try.Sour Mash Bourbon Bread, Biscuit and Pancake Mixes, Bourbon Chocolates, Derby Pie, Apple Butter, Honey, Sorghum, and of course, our Award-winning Gourmet Cheeses, Country Ham & Pepper Bacon! http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- Arkansalsa There are dozens of varieties of hot peppers which could be used to make this salsa. Choose whatever's available and fresh, and use a lot ,or just a smidgen, according to how incendiary they are - and how fiery you like your food. Ingredients: 1 large onion 1/2 green bell pepper, stemmed and seeded Fresh red and green chili peppers to taste 1 tomato, peeled and seeded Juice of 1/2 lemon 1 tbsp. finely minced fresh parsley 2 tbsp. finely minced fresh cilantro 1/2 tsp. salt Procedure: Dice first four ingredients into pieces a bit bigger than the head of a wooden kitchen match, the smallness and uniformity of the pieces are important here. Toss all together with the lemon, herbs and salt - the consistency should be more relishy than sauce-like. Makes about 1 1/2 cups This recipe appears in Crescent Dragonwagon's Dairy Hollow House Soup & Bread, A Country Inn Cookbook. -------------------------------------------------- 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 -------------------------------------------------- PRESS RELEASE The Writers Colony at Dairy Hollow (WCDH) is pleased to announce a call for applicants for a one-month, expense-paid residency-fellowship at the world's only writers' colony with a state-of-the-art culinary suite designed by Deborah Krasner under the leadership of Renovation Style magazine, featuring the fully-equipped Kitchen Aid kitchen and a Vieluxe outdoor cooking deck. Awards will be made in January, 2003 to deserving culinary writers. Residency dates may be reserved for any time during that year. The Vieluxe Residency-Fellowship for Outdoor Cooking is given annually to a culinary writer of demonstrated ability whose work pertains to the history and practice of outdoor cooking, including grilling and barbecue. Cookbooks, scholarly or historical works and culinary memoir are all eligible. The outdoor cooking investigated may be of any nationality, any course or courses in the meal, any method, and may date from any period in history. Writing which explores marinades, sauces, rubs, brines, and other pre- or post-outdoor grilling enhancements is also eligible. The Fellowship is underwritten by Vieluxe, manufacturers of high quality grills. The Tyson Residency-Fellowship for American Home or American Regional Cooking is also awarded annually to a culinary writer of demonstrated ability whose work pertains to traditional American home or regional cooking, and embodies the Tyson mandate of "feeding the world like family." This Fellowship is underwritten by Tyson Foods, Inc., of Springdale, Arkansas, a multi-billion dollar international company providing both home and institutional consumers with a wide variety of food products. All applications are judged by a national panel of culinary writing experts in the food industry. The deadline for all submissions is December 15. Fellowship awards include all residency expenses and meals. Winners are responsible for their own transportation to and from WCDH. Other culinary fellowships will be announced soon and interested food writers are encouraged to check the website periodically for updates and deadlines. Applications may be made online at www.writerscolony.org, where more information about the colony, applications and specifications for these fellowships, and a complete listing of other fellowships is available. Applicants may also email director@writerscolony.org for more information and/or to express an intent to submit. The Writers' Colony at Dairy Hollow is located in the historic Victorian village of Eureka Springs, Arkansas, www.eurekasprings.org, in the beautiful Ozark mountains. The culinary writers' suite includes both indoor (fully-equipped kitchen) and outdoor private cooking facilities, separate sleeping and writing facilities, private bath, private deck, private entrance, and Internet hookup. WCDH borders a lovely park and is a short walk from the historic downtown area. The post office and library are nearby. Located in one of America's Tree Cities containing some 96 cold springs, WCDH is also close to clear lakes, hiking trails and the shops of world-renown artists and artisans. -------------------------------------------------- Shopping Lists: 1 package corn tortillas Cooking spray, such as Pam Commercial salsa, preferably Newman's Own Bandito Salsa, Medium Hot 2 8-ounces packages Neufchatel cheese 2 eggs Cornstarch Fresh zucchini or string beans Fresh corn Sharp cheddar or Monterrey Jack cheese Newman's Own Balsamic Vinaigrette 1 fresh jalapeno pepper 1 large clove garlic 2 packages (6 ounces each) sliced Portobello mushrooms 8 ounces shiitake mushrooms Olive oil 1 large onion 1 green pepper 1 red pepper Fajita fixings, as preferred 4 to 6 burrito-sized flour tortillas (preferably whole-wheat) Newman's Own Salsa 1 large onion 1/2 green bell pepper Fresh red and green chili peppers 1 tomato 1 lemon Fresh parsley Fresh cilantro Salt -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |