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Chef2Chef Recipe Club - Volume 3 Issue 098 - November 13, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Welcome to another day of recipes from "DaCook" Marlene Cochrane from the Canadian Yukon Territory. I've often wanted to visit this part of the world. The long sunny summers appeal to me, but the even longer darker winters would make me crazy, I think. I suppose you get used to it. I've been surfing some sites on the Yukon this week and the pictures of the area are awe-inspiring. Truly some of the most beautiful and rugged landscapes you can imagine. I try to imagine what it must have been like for those Gold Rush pioneers, to travel to such a place in those days, but I can't. I do know that they must have had plenty of jerky in their packs and fished their way up the rivers. Today's recipes made me think of that. There is a great jerky recipe here for all you hunters and hunter's wives out there and a couple of interesting Smoked Salmon recipes you might like to try. -------------------------------------------------- Moose Jerky This recipe can also be used with deer, caribou, or beef. 1/4 cup Soya sauce 1 tablespoon Worcestershire sauce 2 tablespoons Liquid Smoke 1/4 cup pancake syrup 1 tablespoon seasoning salt 1-1/2 teaspoons garlic powder 1 teaspoon onion powder 2/3 teaspoon black pepper 3 tablespoons Morton's Tenderquick (Salt) orcoarse salt 3-5 pounds lean meat (any cut can be used, just remove as much sinew as possible) Cut meat in 1/4 inch slices. This is easiest done if the meat is partially frozen. I prefer it cut against the grain as it is easier for younger children to chew, but others prefer it cut with the grain. Combine all the other ingredients, mix well and add sliced meat. Mix the marinade well into the meat, trying to ensure that all strips have been coated. Marinate the meat for at least 24 hours, mixing it several times. Lay marinated meat on open oven racks, sprayed with veggie spray. Place in a 150º oven, until the meat is dry, leaving the door open a crack to let moisture out. This should take 4-6 hours, depending on how dry you like it. I like a little moisture in mine, so I freeze it when it is done. I just keep it in the refrigerator for short-term use. However, you can dry it completely and store it in Ziplocks or airtight jars. -------------------------------------------------- Recipe Club, Are you familiar with the Bourbon Chicken that you find at the Cajun place in the Food Court at the mall? Well the marinade spices, basting sauce and cooking instructions are now available online from BourbonChickenSpices.com. If you are a fan of this great product, you can now make it at home and avoid the lines at the mall. Visit them by clicking here: http://html.chef2chef.net/goto.php?id=209 Product Review: "I've ordered their product twice. The first time I prepared it for a Labor Day Picnic. We also had Fried Turkey and slow roasted Prime Rib. The Bourbon Chicken was the "Hit" of the party I had a line in front of my grill for over an hour! The second time we made a full batch and froze it in eleven small portions, now we can have Bourbon Chicken like the mall at home whenever we want." David Nelson -------------------------------------------------- Oven Smoked Salmon The amounts used will vary depending on the size of the salmon you are using. Salmon, dressed Brown sugar Coarse salt Liquid smoke Split the dressed salmon along the backbone. Remove the backbone and ribcage. Remove pin bones. Leave skin on. Slice each side into 2" sections. Lay the pieces on a sheet pan. Coat the pieces with brown sugar. Sprinkle with coarse salt and liquid smoke. You will be rinsing this off later, so be generous. Cover with plastic wrap and refrigerate for at least 12 hours. Rinse the salmon pieces, pat dry, and place on cooling racks, which have been sprayed with vegetable spray. Place in a 150º oven, until the salmon flesh takes on a translucent look, leaving the door open a crack to let moisture out. This should take 6-8 hours, depending on the thickness of the pieces. Refrigerate for short-term use, freeze airtight for longer storage. -------------------------------------------------- From Soupbase.com Sauce'em Awesome for the Holidays WOW your family and guests with Minor's elegant but easy "no-cook" Classic Sauce concentrates. Why spend all day over a hot stove when you can be done in minutes and achieve restaurant quality flavor. Try Demi-Glace, Alfredo, Hollandaise, Thai Peanut, Burgundy, Green Peppercorn, or White Wine Cream sauce and you'll know why. Look at how easy this incredible shrimp recipe is... Sautéed Shrimp with Citrus Hollandaise Servings: 10 1 Cup Water 1/2 Container Minor's Hollandaise Concentrate 1/2 Cup Each Orange Juice & Grapefruit Juice 1 1/2 Tbsps Minor's Shrimp Or Seafood Base 1/8 Cup Triple Sec Liqueur 1 Tbsp Lemon Juice 1/4 Cup Butter Or Margarine 2 Pounds Shrimp -- peeled & deveined 1 Cup Grapefruit Sections 3/8 Cup Orange Sections In saucepot, combine water, Hollandaise Concentrate, Base, Triple Sec and juices; mix well. Heat to boiling over medium-high heat, stirring constantly. Set aside, keep hot. In sauce pot, melt butter over medium-high heat, sauté shrimp 2-3 minutes, stirring constantly. Add prepared Hollandaise; blend well. Add citrus sections. Stir VERY gently. Serve over angel hair pasta. For a limited time get FREE SHIPPING on all orders over $25.00 (not including S&H) Use the link below to order or enter C2C/1102-25FS on the Special Code line during checkout... (offer expires 11/30/02) Or give us a call at 800-827-8328 (Real people answer - no phone menus) Click Here to Order http://www.1shoppingcart.com/app/adtrack.asp?AdID=22073 P. S. Don't forget the gravy... Minor's Down Home Gravies are just that - down home. -------------------------------------------------- Smoked Salmon Chowder 1/2 lb. bacon, diced 2 cups cubed raw potatoes 1 lb. oven smoked salmon 1-1/2 cups water 1-1/2 cups evaporated milk 3/4 tsp. salt Pepper to taste Remove skin from salmon and cut or tear into bite size pieces. Fry bacon until crisp. Drain bacon fat. Add potatoes, salmon, and water. Bring to a boil and simmer until potatoes are cooked through, approximately 15 minutes. Add milk, salt & pepper. Bring back up to a simmer, stirring gently. -------------------------------------------------- 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: Soya sauce Worcestershire sauce Liquid Smoke Pancake syrup Seasoning salt Garlic powder Onion powder Black pepper Morton's Tenderquick (Salt) or coarse salt 3-5 pounds lean meat Salmon, dressed Brown sugar Coarse salt Liquid smoke Bacon Potatoes 1 lb. oven smoked salmon Evaporated milk Salt Pepper -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |