|
Chef2Chef Recipe Club - Volume 3 Issue 094 - November 7, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, About 20 years ago I worked as a chef in Southern Florida for a few seasons. The local fisherman and produce growers would come to the back door of the restaurant with their fresh wares each morning. The quality and freshness of these products led to some wonderful specials each and every evening. More fresh fish would arrive the next day and a new recipe would come into play. It was a real pleasure to work that way, and the patrons were appreciative. Chef Norman Van Aken of Miami has taken that same concept and evolved it into an art form. The following recipes reflect the creative direction he has taken with his cuisine. The Key Lime Cheesecake recipe below is one of our top downloaded recipes at Chef2Chef.net. Enjoy! -------------------------------------------------- Norman Van Aken is internationally reputed for his innovative New World Cuisine. He has been recognized by the New York Times as "South Florida's Most Gifted Chef" and NORMAN'S as "South Florida's Best Restaurant". Chef Van Aken has received the James Beard Award, the Robert Mondavi Award and the Food Arts Silver Spoon Award for lifetime achievements. Chef Van Aken has also been selected to serve amongst Food Arts notable brain trust as contributing authority. He has been named one of the top 25 people who mattered the most in the history of South Florida by the St. Petersburg Times. For more recipes and information about Chef Van Aken's cookbooks, click here: http://topchefs.chef2chef.net/recipes/vanaken/ -------------------------------------------------- Pan-Cooked Filet of Key West Yellowtail with a "Belly" of Garlicky Mashed Potatoes and a Citrus Butter Sauce Yield: 4 entrées For the fish: 1 egg 1/4 Cup half and half salt and pepper 1/4 Cup flour 4) 8 ounces filets of yellowtail snapper (or other thin, delicate fish) 1/4 Cup clarified butter, to cook the fish in For the citrus butter: Yield: 1 ½ Cup 1/2 Cup freshly squeezed orange juice 3 Tablespoons Champagne vinegar 2 shallots, peeled and sliced 1 bay leaf, broken 1 teaspoon freshly cracked black pepper 3 Tablespoons heavy cream 1/2 pound butter, cut into very small pieces and kept very cold Put the orange juice, vinegar, shallots, bay leaf and cracked pepper in a small, heavy, non-reactive saucepan and bring it to a simmer over medium heat. Allow the liquid to reduce until only about 3 ounces remains (this should take about 10 minutes). Now add the cream. Once it boils, whisk in the butter, a little at a time, until it is all incorporated. Now strain the sauce through a fine-meshed strainer and keep in a warm place. For the mashed potatoes: Note: Since potato sizes vary, or you may use different potatoes, just know that you will need about 6 Cups of raw, peeled and diced potato. Yield: Serves 4 generous portions 12-16 new potatoes, peeled, diced and put into a pot of cool water 2 Cups heavy cream 1/4 Cup of roasted garlic 3 Tablespoons whole butter salt and pepper to taste Place the potatoes into a large pot with cold water and a large pinch of salt. Bring to a boil and then reduce the heat to a medium simmer. Meanwhile, bring the cream to a boil in another saucepan. Whisk in the roasted garlic and allow to reduce down to 2 Cups. Reserve and keep warm until ready to assemble and serve the potatoes. For the asparagus spears: 1 pound trimmed and peeled asparagus salt and pepper to taste To make the dish: Preheat an oven to 425 degrees. Prepare the egg wash by beating the whole eggs with the half and half and salt and pepper in a large mixing bowl. Set aside. Cut the fish into 4 equal size portions. Dust the fish filets with flour and spank off any excess. Put the fish into the egg wash and leave them there until ready to cook. (This can be done up to 6 hours ahead of time.) About one half of an hour before dinner, prepare the Garlicky Mashed Potatoes and the Citrus Butter Sauce. When just about ready to serve, put a pan of water on to boil for the asparagus. Heat a large sauté pan-or two- over medium-high heat. When the sauté pan (s) are quite hot, carefully ladle in the clarified butter. Lift the fish out of the egg wash with your hand and gently lay the fish into the hot butter, taking care to let the fish fall away from you. Gently shake the pan. Now let the fish cook for about 2 minutes. When they are deeply golden, turn them over with a spatula, tilting the butter toward the bottom of the pan and flipping the fish toward the top to avoid splashing again. Now drain off all the excess butter into a catch bowl and put the fish into the oven. The thickness of the fish will determine the cooking time. It will take about 7-10 minutes. While the fish is cooking, drop the asparagus into the pan of boiling water. Add a touch of salt. When the fish is cooked, take it out of the oven. Place a tall scoop of the prepared mashed potatoes onto four large plates. Top the mound of mashed potatoes with the four sections of yellowtail. Ladle some of the citrus butter sauce around each fish. Top the citrus butter with the asparagus spears in an attractive way. Serve 1999 All Rights Reserved by Norman Van Aken -------------------------------------------------- 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 -------------------------------------------------- Mongolian Barbeque'd Breasts Of Chicken on Annatto Reddened Rice For the chicken and "mongo" marinade 3 cloves garlic-minced 3/4 Tablespoons ginger, peeled and minced 1 shallot, peeled and minced 1 Tablespoon cilantro leaves, roughly chopped 1/4 Cup Spanish sherry wine vinegar 1/8 Cup hoisin sauce 1 1/2 Tablespoon soy sauce 1 1/2 Tablespoon rice wine vinegar 1 1/2 Tablespoon sesame oil 1 1/2 Tablespoon plum sauce 1 1/2 Tablespoon creamy peanut butter 1 1/2 Tablespoon honey 1 1/2 teaspoon salsa Sriracha 4) 8-10 ounce chicken breasts, with one small wing bone attached Combine all ingredients, mix well and reserve. Marinate the breasts 1-3 hours covered in refrigeration. To Serve: Make the rice, (recipe below) and reserve. Remove the breasts from the marinade and grill them until just cooked through and place the chicken on a warm plate. For the Annatto Reddened Rice: Yield: 3 ½ Cups 1 Cup of raw, long grain rice 2 Tablespoons Annatto Oil 2 Tablespoons butter 4 cloves garlic, peeled and minced 1 scotch bonnet, stem and seeds discarded and minced 1/2 onion, diced medium small 1 carrot, peeled and diced med. Small 1 stalk celery, cleaned and diced med. Small 2 small bay leaves, broken Salt and pepper, to taste 1 1/4 Cups chicken stock In a saucepot heat the prepared Annatto oil and the butter on medium high heat. Now add the scotch bonnet and the garlic and stir. Cook 15 seconds and then add the remaining vegetables and the bay leaves and stir well. Allow the vegetables to cook until well glazed. (Allow almost 10 minutes to really get the flavor out of the veggies.) Stir frequently. Now add the rice and the salt and pepper. Stir well. Now add the chicken stock and stir once. Bring to a boil and then immediately lower the heat to very low. Cover the pot and cook until all of the stock is absorbed. (About 13-15 minutes). Can be kept warm for 30 minutes, (or more) before serving, if desired. 1999 All Rights Reserved by Norman Van Aken -------------------------------------------------- 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 Country Ham & Pepper Bacon! http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- Key Lime Cheesecake with A Toasted Nut Crust Yield: 1- 10 inch cheesecake For the crust: 1 Cup graham cracker crumbs 3/4 Cup toasted and ground almonds or any nuts you prefer 1/3 Cup sugar 1 tsp. cinnamon 1 tsp. nutmeg 1/3 Cup of melted sweet butter Combine all of the above ingredients and press them firmly into a 10 inch springform. For the filling: 1 pound cream cheese 3/4 Cup sugar 4 egg yolks 1 Cup sour cream 1/2 tsp. pure vanilla extract 1/4 Cup key lime juice Cream the above items in an electric mixer in the order they are listed, adding one item at a time. To lighten the mix: 1/8 Cup sugar 4 egg whites Beat the egg whites until barely stiff. Fold in the cream cheese mixture. Pour the mix into the crust and then bake at 350 for 1 hour. Remove from the oven and run a thin knife around the mold to loosen the cheesecake. Release the springform and cool. Compass: Can be served with a coulis of fresh berries or any other favorite, fresh fruit. Norman Van Aken, NORMAN'S, COPYRIGHT 1998. -------------------------------------------------- Recipe Club, The Holidays are nearly upon us and I'd like you to know that the Chef2Chef team has made it easy for you to find all of our favorite holiday recipes in one place. Our Holiday Recipes Page is now posted on the site. You'll find tips on buying your turkey, storing and preparing tips, recipes for cooking turkeys, side dishes and desserts. Great ideas for your Thanksgiving celebration. We have Tree Trimming Party Recipes, Caroling Party Recipes and a great Cookie Exchange. Plus you'll find all the holiday recipes you need for Christmas Morning Buffet, Hanukkah, and New Years Eve. Visit our new Holiday Recipes Feature by clicking here, and go ahead and bookmark, or forward it to a friend if you like: http://recipes.chef2chef.net/holiday-recipe-collection/index.htm -------------------------------------------------- Shopping Lists: 1 egg half and half salt and pepper flour 4) 8 ounces filets of yellowtail snapper (or other thin, delicate fish) clarified butter freshly squeezed orange juice Champagne vinegar 2 shallots 1 bay leaf cracked black pepper heavy cream 12-16 new potatoes heavy cream 1/4 Cup of roasted garlic whole butter salt and pepper 1 pound asparagus salt and pepper 3 cloves garlic ginger 1 shallot cilantro leaves Spanish sherry wine vinegar Hoisin sauce soy sauce rice wine vinegar sesame oil plum sauce creamy peanut butter honey salsa Sriracha 4) 8-10 ounce chicken breasts, with one small wing bone attached Raw, long grain rice Annatto Oil Butter 4 cloves garlic 1-scotch bonnet onion 1-carrot 1-stalk celery 2 small bay leaves Salt and pepper chicken stock graham cracker crumbs almonds or any nuts you prefer sugar cinnamon nutmeg sweet butter 1 pound cream cheese sugar 4 eggs sour cream pure vanilla extract key lime juice -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |