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Chef2Chef Recipe Club - Volume 3 Issue 099 - November 14, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Some of you will say "I don't have any moose in my freezer and the store is out. What should I do?" Just substitute some elk or beef in these recipes and pretend its moose. Why not? As some of you know, I used to work for a company that sold wild game meat and exotic foods. Moose and caribou are two of my favorite red meats. The meats are very lean and have a rich red meat flavor you'll never find in domestic meats. Moose is not raised for commercial use, so you have to live where they are to sample this wonderful meat. Caribou and farm-raised venison and elk are available from specialty meat sources around the country. Check in our Market Place for those companies. http://marketplace.chef2chef.net/ Marlene Cochrane dishes up some more recipes from the Yukon. -------------------------------------------------- Moose Ribs This recipe also works well with beef short ribs, just remember with beef to remove the grease as it accumulates in the pan. 5 lbs. moose ribs, cut for individual servings Lard (or vegetable oil), as needed Salt and fresh cracked pepper 1 medium onion, minced 2 tsp. minced garlic 1 cup water (or stock) 2 cups barbecue sauce (your favourite, homemade or purchased) Preheat oven to 350º. Melt lard in a heavy skillet. Season ribs with salt and pepper, brown on each side, then remove to a roasting pan. Sweat onions and garlic in the same skillet. Add the water to the skillet and bring to a boil, scraping all the brown bits off the bottom. Pour the water, onion and garlic mixture over the ribs in the roasting pan. Pour the barbecue sauce over the ribs. Cover pan and roast in the oven for 2 hours, basting after 1 hour. Remove cover from pan, baste the ribs with the sauce every 15 minutes and continue cooking until sauce thickens up, approximately 45 minutes. Suggested serving with rice and steamed veggies. Yield: 4 servings. -------------------------------------------------- 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 -------------------------------------------------- Moose Stew 1-1/2 lbs. moose stew meat 1/4 cup lard 2 lbs. potatoes, peeled and cut into 1 inch cubes 1 lb. carrots, peeled and cut into 1/2 inch chunks 1 lb. rutabagas (yellow turnips), peeled and cut into 1/2 inch pieces l large onion, cut into wedges 3 cups moose stock (or water) Salt and fresh cracked pepper. 2-3 bay leaves 6 tbsp. flour and 1 cup water Melt lard in a heavy stockpot on medium high heat and brown the moose meat. Season with salt and pepper. Add beef stock and bay leaves. Simmer for 1-1/2 hours. Add vegetables, bring back to a boil and simmer until they are tender, approximately 20 minutes. Combine flour and water in a jar with a lid. Shake until there are no lumps. Remove meat and vegetables to serving bowl and keep warm. Turn heat up and quickly whisk in the flour and water mixture. Return to a boil and boil for one minute. Taste and adjust seasonings, pour over meat and vegetables. Serve with fried Bannock. (Recipe below) -------------------------------------------------- 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 Tbsp 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 sauce pot, combine water, Hollandaise Concentrate, Base, Triple Sec and juices; mix well. Heat to boiling over med-high heat, stirring constantly. Set aside, keep hot. In sauce pot, melt butter over med-high heat, sauté shrimp 2-3 mins., 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. -------------------------------------------------- Bannock 2 cups all purpose flour 1 tbsp. baking powder 1 tsp. salt 1 tsp. sugar 1-1/2 c. water 1/2 cup melted lard (or vegetable oil) Mix dry ingredients together. Add water all at once, stirring just until the flour is absorbed. Preheat pan and lard on a medium heat. Drop dough by large spoonfuls into pan and panfry on medium heat, partially covered with a lid, until golden brown on one side. Flip over and repeat. Remove and drain on paper towel or newspaper. Serve warm with plenty of butter. For a nice variation, add shredded cheddar or blueberries to the dry ingredients, before adding the water. -------------------------------------------------- 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 -------------------------------------------------- Hard Time Pudding This is an old recipe of my mom's. Title says it all 1 cup flour 1/2 cup sugar 1 tbsp. baking powder 1 cup milk 1/2 cup raisins (optional) 1-1/2 cups brown sugar 1 cup water 1 tbsp. butter 1 tsp. vanilla Combine the flour, sugar and baking powder. Add milk and raisins, if desired, all at once. Mix until just combined. Pour into a greased 8"x8" pan. Heat water, brown sugar and vanilla until the brown sugar is dissolved. Pour gently over batter. (Don't worry if the batter starts to rise.) Bake at 350º in a preheated oven for 25 - 30 minutes, until the cake is firm to the touch in the middle. -------------------------------------------------- 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 -------------------------------------------------- Shopping Lists: 5 lbs. moose ribs Lard or vegetable oil Salt and fresh cracked pepper 1 medium onion Garlic Water or stock Barbecue sauce Moose stew meat Lard 2 lbs. potatoes 1 lb. carrots 1-lb. rutabagas (yellow turnips) l large onion Moose stock (or water) Salt and fresh cracked pepper. Bay leaves Flour All purpose flour Baking powder Salt Sugar Lard or vegetable oil Flour Sugar Baking powder Milk Raisins (optional) Brown sugar Butter Vanilla -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |