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Chef2Chef Recipe Club - Volume 3 Issue 095 - November 8, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Next week our Canadian friend Marlene Cochrane will share some classic recipes from the Yukon. I think you are really going to enjoy them. Today's celebrity chef is Elizabeth Terry from Savannah, Georgia. We have a copy of her cookbook and use it quite often. The tart recipe below is "To Die For" Have a fine weekend, you deserve it! -------------------------------------------------- Chef Elizabeth Terry is devoted to classic Southern cooking and has extensively researched Savannah cooking of the 18th and 19th centuries. She has combined traditional cooking methods with a modern interest in fresh, health conscious menus. Chef Terry comments that Southern cooking is both, country, "back of the stove" cooking and her favorite - elegant entertaining "front of the stove" cooking. Her food is contemporary but maintains recognizable old fashion flavors. Elizabeth makes the most of the wonderful bounty found along the Southern coast, using basic ingredients and works to combine and enhance the flavors, textures and preparations. For more information on Elizabeth, more recipes and info on her wonderful cookbook, click here: http://topchefs.chef2chef.net/recipes/elizabeth/ -------------------------------------------------- Chilled Tomato, Red Pepper and Cucumber Soup Serves 6 Ingredients: 3 red bell peppers 7 pounds of fresh ripe tomatoes, peeled and seeds removed, chopped 2 14-ounce cans diced tomatoes in juice 1 cup chopped Vidalia or Spanish onion 1 cup chopped Pacilla green pepper, seeds removed 2 Tablespoons peeled and chopped garlic 4 cups chicken broth 1/4 cup minced fresh basil 1 Tablespoon red wine vinegar 1 teaspoon salt 1 teaspoon hot pepper sauce 1 cup minced cucumber, peeled and seeds removed Instructions: Light the grill. Char the skin of the peppers on the grill. Put the peppers in a paper bag, close and cool the peppers. Wipe off the charred skin, remove the stem and seeds and chop. Put the chopped peppers in a large non-corrosive soup pot. Add the tomato, onion, Pacilla pepper, garlic and chicken broth. Bring the soup to a boil, lower the heat to medium and simmer the soup until the vegetables are very tender (about 30 minutes). Purée the soup. Chill at least 3 hours. Just before serving, stir in the fresh basil, vinegar, salt, hot pepper sauce and cucumber. Chef Elizabeth Terry From: Savannah Seasons, Food and Stories from Elizabeth on 37th Doubleday Publishing -------------------------------------------------- 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 -------------------------------------------------- Shrimp Stuffed with Deviled Crab Serves 6 Ingredients: 2 pounds large 21-25 count shrimp, peeled and deveined, split along the center and flattened 1 pound blue crab 4 Tablespoons butter (2 ounces) 1 Tablespoon of green onion 1 Tablespoon green bell pepper 1 Tablespoon of celery heart 1/4 cup chicken broth 1 teaspoon corn starch 1 Tablespoon dijon mustard 1 Tablespoon red wine vinegar 1 teaspoon hot chili sauce 1 teaspoon Worcestershire sauce 1/2 cup bread crumbs 4 Tablespoons butter 1 teaspoon chili sauce Instructions: Place the green onion, green bell pepper, celery heart and parsley in the bowl of a food processor and process until well minced. In a small saucepan over medium heat, melt the butter and sauté the minced vegetables for 2 minutes. Whisk the chicken broth and cornstarch together in a small bowl and then whisk into the vegetables. Add the mustard, vinegar, hot chili sauce and Worcestershire sauce and whisk to combine the ingredients. Bring the sauce to a boil and cook for 1 minute while whisking. Remove from the fire and cool. Stir in the crabmeat and refrigerate. Preheat the broiler. Lay the shrimp on a buttered broiler pan and stuff 1-teaspoon full of crab stuffing onto each shrimp. Sprinkle with breadcrumbs. Melt the butter and chili sauce together and drizzle over the shrimp. Broil about 4 minutes, until the shrimp are cooked through. The stuffed shrimp may also be cooked in a preheated oven on the top rack for about 5 minutes, until cooked through. Chef Elizabeth Terry From: Savannah Seasons, Food and Stories from Elizabeth on 37th Doubleday Publishing, June 1996 Local Bookstores -------------------------------------------------- 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 -------------------------------------------------- Pecan Almond Tart Yields 1 pie Ingredients: 1 batch of your favorite crust for a 1-crust pie in a 9-inch pie pan 3/4 cup light Karo syrup 1/2 cup sugar 3 tablespoons unsalted butter, cold 3 eggs 1 teaspoon vanilla 1 cup pecans, chopped and toasted 1/3 cup sliced almonds Instructions: Preheat the oven to 375 degrees. In a medium saucepan over medium heat, stir the syrup and sugar together and bring to a boil. Continue cooking about 2 minutes to dissolve the sugar. Remove from heat and stir in the cold butter. Cool the syrup for 5 minutes. Whip the eggs in a bowl with a whisk to break the yolks, then whisk in the syrup and vanilla. Pour through a sieve (to catch any bit of crystallized sugar) into the shell. Sprinkle with pecans then finally with almonds and bake to 30 minutes. Place a sheet pan on the shelf below the pie to catch any drips. Cool before serving -------------------------------------------------- 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: 3 red bell peppers 7 pounds of fresh ripe tomatoes 2 14-ounce cans diced tomatoes in juice Vidalia or Spanish onion Pacilla green pepper garlic chicken broth fresh basil red wine vinegar salt hot pepper sauce cucumber 2 pounds large 21-25 count shrimp 1 pound blue crab butter green onion green bell pepper celery heart chicken broth corn starch Dijon mustard red wine vinegar hot chili sauce Worcestershire sauce bread crumbs butter chili sauce 1 batch of your favorite crust for a 1-crust pie in a 9-inch pie pan Karo syrup sugar unsalted butter 3 eggs vanilla pecans sliced almonds -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |