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Chef2Chef Recipe Club - Volume 3 Issue 116 - December 9, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, It's hard to believe there are only 16 more days until Christmas. The calendar will raise havoc with our waistlines this year. I just got through using up leftovers from Thanksgiving and it's time for holiday gatherings and parties already. If you plan to entertain this season, you'll enjoy this week's recipes from Personal Chef Terry Henderson. They are all easy to prepare and are perfect for the upcoming holidays. Terry Henderson has operated his personal chef and catering company since 1996. Married with three children, Terry is a classically trained chef from England, gaining his chef papers at Westminster Catering College, and the London Mayfair Hotel. He brings 25 years of restaurant experience, working in a variety of different cooking styles. "Terry can be seen "live" every two weeks on the Rogers cable 10 show, "Daytime" with Anthony and Natalie". He was recently shown at ONtv cooking live with Matt Hayes, on Cable Pulse 24 with Tanya Depellegrin, featured in articles about personal chefs in the National Post and Canadian Living and was also heard on CFRB-1010 radio talking with Ted Woloshyn. Terry has a large client list that includes movie stars Denzel Washington and Jim Caviezel. For more about Chef Terry and the Canadian Personal Chef Alliance, click here: http://www.canadianpersonalchefalliance.com -------------------------------------------------- Beef Rib Roast with Au Jus Ingredients: 14-pound beef rib-eye roast Salt(optional) Pepper(optional) Beef au Jus* (optional) Directions: Place meat, fat side up, on a rack in a shallow roasting pan. Season roast with salt and pepper, if desired. Insert a meat thermometer into the thickest portion of the meat. Do not add water or other liquid, do not cover. Roast in a 350 degree oven for 1-1/2 to 2 hours for medium rare or till meat thermometer registers 140 degrees, or for 2 to 2-1/4 hours for medium, or till meat thermometer registers 155 degrees. Remove the roast from the oven, cover with foil and let it stand 15 minutes. The meatīs temperature will rise 5š during the time it stands. Serve with Beef au Jus, if desired. Makes 12 servings. Beef au Jus: After removing meat from the oven, spoon drippings from pan, skim fat. Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom. Stir in pan drippings. Cook and stir till bubbly. For a richer flavor, stir in 2 teaspoons instant beef bouillon granules. Season to taste. -------------------------------------------------- SAUCE'EM AWESOME You won't believe your tastebuds 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 scratch-quality flavor? There's no need to reduce stock for 3 days for a Demi-Glace. You don't have to worry about how much cheese to use in the Alfredo. Double boilers and breaking sauces are a thing of the past for Hollandaise. If you can boil water, you can now serve elegant sauces in about 5 minutes. Think of how nice one of these sauces will dress up a special holiday or family dinner. Try Demi-Glace, Alfredo, Hollandaise, Burgundy, Green Peppercorn, Thai Peanut, and White Wine Cream Sauce and you'll know why... Chefs Make It - Chefs Use It For a limited time get FREE shipping on all orders over $25.00. FREE recipes from the Minor's chefs are included with most orders. Offer expires December 31, 2002. Visit - SOUPBASE.COM by clicking the link below and take advantage of this special offer now... http://www.1shoppingcart.com/app/adtrack.asp?AdID=23088 Or, you can call 800-827-8328 to order by phone or for answers to your questions. -------------------------------------------------- Lyonnaise Potatoes Love these for "In-home catering" Ingredients: 1 pound potato Olive oil for sautéing 4 tablespoons onion Fresh Parsley Part-cook the potatoes whole (par-boil or par bake). Slice after cooling 1/4 inch thick. Heat some oil in a skillet. Sauté the potatoes in the oil adding the onions. Finish, garnished with chopped Parsley. -------------------------------------------------- Nestlé FoodServices Surprise Prize Package Sweepstakes December 1, 2002 to January 1, 2003 You could win one of more than 500 packages, filled with fun and exciting prizes, just for registering with NestléFoodServices.com. Plus, you'll enjoy other promotions and offers exclusive to registered site members. There will be hundreds of winners—why not you? Register today for your chance to win. http://html.chef2chef.net/goto.php?id=231 -------------------------------------------------- Sugar Snaps with Diced Bacon and Radishes Serving Size : 4 Ingredients: 3/4 pound sugar snap peas 3 ounces red radishes -- med to large 3 ounces bacon -- slab Wash snap peas and dry. Trim the ends of the snap peas and remove the strings running down the length of the pods. Set aside. Wash radishes and dry. Trim ends of radishes. Meticulously cut radishes into 1/8 inch cubes. Set aside. Cut slab bacon into 1/8 inch cubes to resemble the size of the radishes. Place bacon in medium nonstick skillet. Cook over medium heat until fat is rendered and bacon is cooked, approximately 3 minutes. Meanwhile, bring a pot of salted water to a boil. Add snap peas and diced radishes. Cook 3 to 4 minutes, until beans are tender but not soft. Drain in colander. Pat dry with paper towels. Immediately add snap peas and radishes to pan with bacon. Stir. Heat gently and serve immediately. -------------------------------------------------- WWKitchens.com Christmas is coming up! Is YOUR Kitchen ready? World Wide Kitchens (wwkitchens.com) -- featuring holiday specials, promos & more in cooperation with cooking.com. If it's not in your kitchen, try ours! Huge selection of cooking tools, bake-ware, table service & small appliances. Gourmet, specialty and international foods. Even an online butcher shop! NEW contests, cooking forums, our HUGE food glossary, tips & techniques. Did we mention over 5000 recipes?? VISIT us this holiday season at: http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Shopping Lists: 14-pound beef rib-eye roast Salt(optional) Pepper(optional) Beef au Jus* (optional) 1 pound potatoes Olive oil for sautéing onion Fresh Parsley 3/4 pound sugar snap peas 3 ounces red radishes -- med to large 3 ounces bacon -- slab -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |