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Chef2Chef Recipe Club - Volume 3 Issue 100 - November 15, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, If there was a King of the Yukon, this meal would be fitting for him and his Queen! I'd like to thank Marlene Cochrane, aka "DaCook", for her interesting and delicious week of recipes from the Yukon Territory of Canada. If you are ever in the city of Whitehorse, drop by Alice's Restaurant and ask for some Goop on your potato, she'll know where you came from! If you don't plan a trip to the Yukon real soon, drop by our forums and tell her Hi, she's in there almost every day helping out the "Guests" and keeping a handle on some of the other regulars. Thanksgiving is creeping up on us real fast, so next week we'll post some recipes and tips to help in your planning. And don't forget to visit our Holiday Recipes Page on the site, it's got a lot of great information and recipes. http://recipes.chef2chef.net/holiday-recipe-collection/index.htm -------------------------------------------------- Roasting Peppers: Rub the peppers liberally with olive oil. Roast the peppers on a sheet pan in a 450º oven, until the skin blisters and starts to char. Remove and immediately put into a plastic bag or a bowl covered with plastic. Let cool. The skins should then peel off easily. Remove white membranes and seeds, rinse. Roasted Red Pepper, Tomato & Onion Salad I like to use Roma tomatoes because they are so meaty and do not fall apart as easily as beefsteak type tomatoes do, but you can substitute any variety of tomatoes. 2 Roma tomatoes 1 roasted green pepper 1 roasted red, yellow, or orange pepper 1/2 red onion (or other sweet & mild onion) Quarter onion lengthwise, then cut each piece in thirds. Cut roasted peppers in 1" squares. Slice the onion half in eighths, from top to bottom, separate the layers. Toss with Basil, Dijon, Honey Vinaigrette and chill for one hour before serving. Yield: 4 servings Basil, Dijon, Honey Vinaigrette 1/4 cup lemon juice 2 tbsp. chiffonned fresh basil (more or less to taste) 1-1/2 tsp. Dijon mustard 2 tbsp. honey salt and fresh ground pepper 1/2 cup EV olive oil Process the first 5 ingredients in a food processor, until well blended. Drizzle in olive oil with the food processor running. Makes about 1 cup. -------------------------------------------------- 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 -------------------------------------------------- Baked Potatoes with Brenda's Goop A close friend and neighbor of mine, when I lived in the small community of Carmacks, Yukon was Heather Scanlon. She shared a recipe for a potato topping with me, that her mother, Brenda Francis had made when she was growing up. She knew it by no other name but "Goop". It's a very simple recipe, but the combination of flavors melting into a hot baked potato, is like nothing else I have ever tasted, and an excellent substitute for those who don't like sour cream. (My hubby even puts it on his burgers.) 4 baked potatoes (hot) Brenda's Goop: 1 cup shredded cheddar cheese 1/2 cup mayonnaise 1/2 cup softened butter 1/4 cup diced green onion (scallion) Salt & pepper to taste. Combine all ingredients, cut open the potatoes and top them generously. -------------------------------------------------- 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 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 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. -------------------------------------------------- Stuffed Lake Trout 3 lb. dressed lake trout 1/4 cup lemon juice, divided Salt & pepper 2 cups dry breadcrumbs 1 tbsp. dry dill weed 1/2 cup sour cream 1/2 tsp. salt A few grinds of fresh pepper 1 fresh lemon, cut in eighths Heavy-duty foil, or large covered roasting pan Wash lake trout in cold water and pat dry, inside and out. Make long slashes every 2" about 1/4" deep through the skin along the body of the fish. Sprinkle 1/2 the lemon juice in the cavity, then sprinkle with salt and pepper. Lay trout on a sheet of heavy-duty foil that is slightly more than twice the length of the fish. Combine the breadcrumbs, sour cream, dill weed, and a little salt and pepper. Stuff this mixture into the cavity. Bring edges of the foil together and seal well. Place on a sheet pan and roast in a 425º oven for 10 minutes for each inch of thickness. Remove from oven and place on serving platter. Open foil and remove as much as possible, some may remain on the underside of the fish. When you remove the foil, most of the skin will adhere to the foil, remove any that does not stick to the foil. Serve with fresh lemon wedges. Yield: 4-6 servings Note: Any leftover fish makes an excellent sandwich filling, mixed with mayonnaise and onion. -------------------------------------------------- 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 -------------------------------------------------- Glazed Carrots In the fall when I dug up my carrots, there were always some baby ones, that I liked to use up as soon as possible. This is one of those recipes which got the kids eating their veggies. 1 lb. hot cooked carrots Glaze: 1 cup water 1/2 cup brown sugar 1/8 tsp. ginger Dash of nutmeg 1 tbsp. cornstarch dissolved in 1/4 c. water. 2 tbsp. butter Bring water, brown sugar, ginger and nutmeg to a boil. Thicken with cornstarch mixture. Stir in butter. Pour over carrots, tossing to coat. -------------------------------------------------- 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 -------------------------------------------------- Blueberry Grunt Wild blueberries are abundant up here. Wild blueberries have a much more pronounced flavor. I simply clean them and freeze them in freezer bags. Blueberry Grunt is a very old recipe and can be found in many of the older cookbooks. It is basically berries baked with a sweet dumpling topping, but still a delicious dessert. 4 cups blueberries, fresh or frozen 1 cup granulated sugar 1/2 cup water 1/2 tsp. lemon juice 2 cups flour 1/4 cup sugar 2 tsp. baking powder 1/2 tsp. salt 2 tbsp. butter 1 cup milk In a saucepan, combine the berries, sugar, water and lemon juice. Heat to boiling and reduce to a simmer. Combine the flour, sugar, baking powder and salt in a bowl. Cut in the butter. Add the milk, all at once and mix only until moistened. Drop by spoonfuls into the simmering berries. Cover and simmer for 15 minutes. Do not lift the lid. Serve warm with whipped cream, cream, or ice-cream. Yield: 6-8 servings -------------------------------------------------- Shopping Lists: 2 Roma tomatoes 1 green pepper 1 red, yellow, or orange pepper 1/2 red onion (or other sweet & mild onion) Lemon juice fresh basil (more or less to taste) Dijon mustard honey salt and fresh ground pepper 1/2 cup EV olive oil 4 baking potatoes Cheddar cheese Mayonnaise Butter Green onion (scallion) Salt & pepper 3 lb. dressed lake trout Lemon juice Salt & pepper Dry breadcrumbs Dry dill weed Sour cream 1 fresh lemon Heavy-duty foil 1 lb. carrots Brown sugar Ginger Nutmeg Cornstarch Butter 4 cups blueberries, fresh or frozen Lemon juice Flour Sugar Baking powder Salt Butter Milk -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |