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Chef2Chef Recipe Club - Volume 4 Issue 24 - January 30, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, In one of chef Brenda's recipes today, she calls for Blood Oranges as a main ingredient. Blood oranges do not necessarily appear different on the outside but the rusty red, scarlet or almost purple flesh of the fruit can't go unnoticed. They have become more popular in the U.S. in recent years and have been very popular in Europe for quite some time. They have a wonderful rich orange flavor and some folks say a raspberry finish. In most markets they are not available year round, so if you find some, juice and freeze some. Look for them from December through March in your produce department. Actually last year I found some in June. They were imported, I think. Here are three more recipes from Brenda Palmer. Enjoy -------------------------------------------------- Sausage Stuffed Ancho Peppers Originally I made this with banana peppers, but they seem to be very unpredictable now. Anchos are just as good, but if you use banana peppers, I would plan on 3 per person instead of 2. Ingredients: 1 medium onion, diced 1 stalk celery, diced 1 medium carrot, diced 5 cloves of garlic, crushed 3 Tablespoons olive oil 4 medium tomatoes (if they are not ripe, use canned whole or crushed) 1/2 cup Marsala small handful of basil chopped, or about 2 Tablespoons of dry. 1/2 teaspoon dry thyme 1 teaspoon black pepper 1 small can tomato paste 8 Ancho peppers, smaller is better 1-1 1/2 1b uncooked bulk sausage 1 lb. Vermicelli pasta 1/2 lb. mozzarella, shredded Procedure: In a heavy pot start sautéing onions, celery, carrot and garlic over medium heat with 2 Tablespoons of the olive oil until they start to get soft. Add diced tomatoes and cook, stirring another few minutes. If you have a handheld blender, it is perfect for pureeing your vegetables, if not, run them through the food processor until the bits are smaller and uniform, but not totally liquified. Return to pot; add Marsala and spices, tomato paste and simmer. Taste for salt and pepper, Cut the tops off of the peppers and pull out as much of the seeds and veins as you can without breaking the pepper. Stuff the peppers with the sausage. Arrange peppers in a roasting pan, put 1/2 cup or so of water in the bottom of the pan. Place under the broiler, not to close to the heat source. As black spots appear on the pepper skin, turn the peppers with a pair of tongs until uniformly cooked on all sides. Turn broiler off and close oven door to keep warm. Cook pasta according to box directions, making sure not to overcook. Drain, rinse and toss with the last tablespoon of olive oil. Arrange pasta on serving plates, top with sauce, 2 stuffed peppers and cheese. If your plates are oven safe, you can slide them under the broiler for a minute to melt the cheese. -------------------------------------------------- Foodservice Professionals Reward yourself with 1000 Foodservice Rewards™ Bonus Points when you register with Nestlé FoodServices Foodservice Rewards™ is the exciting new program that rewards you for each eligible Nestlé case purchase. The more you buy, the more points you collect. Points can be redeemed for valuable rewards like foodservice equipment, electronics and so much more. Register with Nestlé FoodServices before March 31, 2003 to receive your welcome bonus of 1,000 Foodservice Rewards Bonus Points. Click here: http://html.chef2chef.net/goto.php?id=283 -------------------------------------------------- Grecian Style Garlic Bread Serves 4-6 Ingredients: 1 loaf Italian bread 1 cup olive oil 1 tablespoon minced garlic 1/2 teaspoon each salt and pepper 3/4 cup crumbled feta cheese 3/4 cup ripe olives, sliced Mix garlic, salt and pepper with oil. Slice bread in 1/2 inch thick slices. Heat a skillet (cast iron is great for this) over med-high heat. Brush one side of the bread liberally with oil and place the oiled side down on the skillet to brown, when the bread is the desired brown-ness, crumble a little feta and olives on each. I suggest keeping the bread warm on tray in the oven at 175 until you are ready to eat. -------------------------------------------------- Recipe Club, ONLY TWO MORE DAYS TO ENTER Chef Revival is giving away a bunch of stainless steel knife blocks this month at Chef2Chef.net. They are easy to carry around by the handle, a breeze to sanitize and look good anywhere you put one. Shouldn't you have one? 5 winners will be drawn. Register to win: http://html.chef2chef.net/goto.php?id=36 -------------------------------------------------- Citrus Salad There are lots of things you can put in a citrus salad. These are some of my favorites: Green onions, Red onions, Ripe olives, avocado, Blood oranges, Mango, cooked shrimp, Prosciutto, capers, Tangerines, Pairs, pineapple, different colors of bell pepper, small diced jalapeno, hearts of palm, grape tomatoes, sundried tomatoes, dried apricots, broccoli, cooked asparagus, cucumber, water chestnuts, candied pecans, walnuts, toasted pine nuts, dried cranberries, just to name a few. The trick is to balance just a few sweet things with just a few spicy things and lots of neutral flavors. So for example, if I had this palate to work from I might use equal parts red tipped leaf lettuce and a combination of the following, blood oranges, Prosciutto ham, cucumbers, bell peppers, green onions, water chestnuts, grape tomatoes and toasted pine nuts and toss it with the following vinaigrette Blood Orange vinaigrette Juice of 1 or 2 blood oranges (you can use any sweet orange, if blood oranges are not available) to make 1/2 cup. 1 cup vegetable oil 1 Tablespoon Rose's lime juice 2 Tablespoons red wine vinegar 1/4 teaspoon ground ginger 1/4 teaspoon black pepper 1/8 teaspoon salt Pour all ingredients into a cruette or jar, shake and serve. -------------------------------------------------- Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Click Here: http://html.chef2chef.net/goto.php?id=242 |