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Chef2Chef Recipe Club - Volume 3 Issue 117 - December 10, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, This is a true story. Sunday night we noticed a message on the phone in my office, so I checked to see if it was important. On the machine was this message from one of my young nephews. Hi, This is Logan. I have some good news. I just lost my front tooth and my other front tooth is loose. And so if I lose my other front tooth I'll be able to sing for Christmas…"All I want for Christmas is my two front teeth." Well that's all I wanted to tell you…Bye. True story! We laughed for 15 minutes, playing it over and over. Here are some more recipes from Personal Chef Terry Henderson. http://www.canadianpersonalchefalliance.com -------------------------------------------------- Celery Salad with Black Olives And Truffle Oil Ingredients: 1 head celery -- leafy 1 cup olives -- pitted 2 tablespoons extra virgin olive oil -- truffle 4 ounces mixed greens Directions: Cut bottom from celery using only the white inside stalks roughly dice into 1/4 inch, approx. 5 cups. Place the celery into a bowl with the olives and oil, add ground black pepper. Sprinkle over top of greens and garnish with celery leaves. Serves 4 -------------------------------------------------- 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. -------------------------------------------------- Stuffed Pork Roast Ingredients: 3/4 cup Slivered almonds 2 tbsp. Butter or margarine 3/4 cup Sliced green onions 3/4 cup Chopped celery 4 cups Cooked brown rice 3/4 cup Orange juice; divided 2 tbsp. Grated orange peel 1 tbsp. Diced crystallized ginger -- divided 1/2 tsp. Salt 1 Boneless pork loin roast -(3-1/2 lbs.), rolled & tied 1 tsp. Dried rosemary; crushed 1/4 tsp. Cracked black pepper 16 oz Cranberry sauce (canned) 1 Orange; peeled & sectioned Directions: Cook almonds in butter in large skillet over medium-high heat until brown. Add onions and celery, cook until vegetables are tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger and salt, set aside. Untie roast, and spoon rice mixture lengthwise between loins. Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan. Combine rosemary and pepper; sprinkle over roast. Insert meat thermometer so it does not touch stuffing or fat. Bake at 325 F. for 1-1/2 hours. Combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan, stir well. Simmer over medium heat 25 minutes, stirring occasionally. Brush about 1/2 cup cranberry mixture over pork. Bake an additional 15 minutes or until meat thermometer registers 170 F. Let roast stand 10 minutes. Remove string and slice roast. Serve with remaining cranberry sauce. Serves 8-10 -------------------------------------------------- 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 registerinwith 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 -------------------------------------------------- Asparagus & Crunchy Orange Top Serving Size: 4 Ingredients: 1 pound fresh asparagus 1 teaspoon margarine 1 1/2 tablespoons almonds -- chopped 1/4 cup orange marmalade Cut off ends of the asparagus. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4-minutes until crisp tender. Drain, arrange on a serving platter and keep warm. Melt margarine in a small saucepan over low heat, add almonds and sauté until lightly toasted. Stir in marmalade, cook until heated. Spoon over asparagus. You can either serve as is, or finish under the broiler until sauce bubbles, then remove and serve, remind your dinner guests of course that this will be VERY hot. -------------------------------------------------- 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: 1 head celery -- leafy 1 cup olives -- pitted extra virgin olive oil -- truffle 4 ounces mixed greens Slivered almonds Butter or margarine green onions celery Cooked brown rice Orange juice orange peel crystallized ginger Salt 1 Boneless pork loin roast -(3-1/2 lbs.), rolled & tied Dried rosemary Cracked black pepper 16 oz Cranberry sauce (canned) 1 Orange 1 pound fresh asparagus margarine almonds -- chopped orange marmalade -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |