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Chef2Chef Recipe Club - Volume 4 Issue 69 - April 3, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, I always seem to crave seafood in the spring. I'm tired of the casseroles, roasts and I'm putting that crockpot into the closet for the summer. And a salad or two sounds good, even for lunch. I just don't have enough salad in the wintertime. My wife will have one almost every day. She's smarter than I. Today I'll share some of my favorite seafood recipes, one even has a salad with it. A couple could be either an appetizer or an entrée. You decide. As far as the results of our membership drive goes, it's not good! Looks like about 1 out of 60 of you have signed up a friend or family member to our Recipe Club. Would it help if I put on my baggy chef pants, over-sized coat and a funny little cap, loaded on a bunch of make up and cried like Jerry Lewis? Please don't make me do that, my wife would leave me! Tell a friend. -------------------------------------------------- Petite Crab Cakes with Sauce Remoulade Baton Rouge Makes 16 Ingredients: 1/2cup onion, finely chopped 1/2cup celery, finely chopped 6 tbsp. sweet butter 1 pound of canned crab claw meat, or lump crab meat, picked over 1/3 cup of Panko or plain bread crumbs 1/2 cup mayonnaise 1/2 tsp. Old Bay Seasoning 1/2 tsp. Worcestershire Sauce A little Tabasco 1 tbsp. chives, chopped 1 tbsp. parsley chopped. Panko and Lemon wedges. Procedure: Cook the onions and celery in 4 tbsp. of the butter until tender. Add the crab and bread crumbs and mix thoroughly. Remove from heat. Combine the remaining ingredients in a large bowl thoroughly and add the crab mixture. Mix to incorporate. On a sheet pan, make 16 small crab cakes and chill for an hour. Right before serving dip the crab cakes into a bowl of panko and coat them lightly. Put a tablespoon of butter into a large skillet and fry half of the cakes for a couple minutes on each side, repeat. Serve with Sauce Remoulade ( Recipe Below) and lemon wedges. Sauce Remoulade Baton Rouge A non-traditional version that makes a little more than a cup Ingredients: 1 cup mayonnaise 1 tsp. Dijon 1 tsp. dry mustard 1 tbsp. prepared horseradish 1 tbsp. tomato paste 2 tbsp. lemon juice 1 tsp. paprika Pinch of cayenne Salt and Pepper 1 tbsp. chives, chopped small 1 tbsp. red bell pepper, minced Procedure: Combine all ingredients in a bowl large enough to hold them and blend. Chill until service, in a glass jar in the refrigerator. -------------------------------------------------- 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 -------------------------------------------------- Clams Casino 6 servings Ingredients: 24 Cherrystone clams 1 lg. Garlic clove, minced 4 tbsp. Green pepper, chopped 8 tbsp. Butter 1 tbsp. Lemon juice 6 tbsp. Seasoned bread crumbs Instructions: Preheat oven to 450 degrees. Open clams and discard top shell. Place clams in a shallow baking pan. In a saucepan, melt 4 Tbsp. butter and sauté the garlic and green pepper for 2 - 3 minutes. Add remaining butter, lemon juice, and breadcrumbs, mixing thoroughly. Place 1 teas. of mixture on top of each clam and bake for 10 minutes. -------------------------------------------------- Culinaryhost.com offers those in the culinary industry an affordable solution for hosting their website! Culinaryhost.com offers a fantastic website hosting package for $12.95 per month which includes 10 email accounts, FREE monthly search engine submissions, plenty of website space and great support! Put your website in the hands of experts in your industry! Host with the best, Culinaryhost.com! For more information please visit http://www.html.chef2chef.net/goto.php?id=322 ! -------------------------------------------------- Mussels Steamed in Orange Juice with Basil A colorful first course with a dipping sauce made from its own cooking broth. Pour any remaining sauce over leftover rice for an additional bonus. Ingredients: 1 large navel orange 2 tbsp. finely minced fresh basil 2 tbsp. Olive Oil 1 pinch of black pepper 16 large mussels, scrubbed and beards removed 1//3 cup of water 1 tbsp. finely minced Shallots Fresh Basil leaves Method: Grate the orange rind and reserve. Cut 1 thin slice from the middle of the orange and cut it into little triangles, reserve. Juice the remaining orange. In a large skillet that has a lid, mix the minced basil, oil, pepper, mussels, water, shallots, orange juice and half the grated rind. Cover the pan, bring to a boil and steam for a few minutes until the mussels open. Remove the mussels with a slotted spoon and toss the ones that didn't open. Place them on a plate that in lined with fresh basil and the orange triangles. Sprinkle the remaining orange rind on top and serve with the sauce from the pan in a small dish. Serves 2 -------------------------------------------------- Recipe Club, Experience Maine year round. Let us send you, or a friend, the treasures of Maine. Birthdays, Anniversaries, Weddings, House warming or just to remind yourself or a friend of how wonderful Maine is! Offering over 950 Traditional and Unique items. Free shipping in continental US. Sorry, no catalog. http://html.chef2chef.net/goto.php?id=136 -------------------------------------------------- Cilantro Lime Marinated Swordfish with Grilled Pico De Gallo Serves 4 Preparation Total 1:00 Fresh swordfish steaks have just the right amount of character to stand up to the hearty flavors of the peppers and cilantro and cool tartness of the lime. 4 each swordfish steaks, 6-7 ounces each 1 1/2 cups CILANTRO LIME VINAIGRETTE (recipe below) 1 1/2 cups GRILLED PICO DE GALLO (Recipe below) 1 head Bibb lettuce 1 10 oz. can mandarin oranges 1 each plum, cut into crouton size cubes Prepare the Cilantro Lime Vinaigrette. Marinate the swordfish steaks in 3/4 cup of the Cilantro Lime Vinaigrette for 15 minutes prior to grilling. While the steaks are marinating begin making the Pico de Gallo on your grill. When you pull the veggies off the grill, begin cooking your swordfish. While the swordfish is cooking finish the Pico de Gallo. Rinse the Bibb lettuce thoroughly and tear gently into small salad size pieces. Toss the lettuce, mandarin oranges and plum croutons together with the remaining vinaigrette. Remove the swordfish from the grill when just done, about 10 minutes depending on the thickness of the steak. Place the swordfish steak on one side of the plate and top with Pico de Gallo. Serve the Bibb salad on the other side of the plate. Cilantro Lime Vinaigrette Serves 8 Preparation Total: 10 Ingredients: 1/2 cup olive oil 1/2 cup peanut oil 1 lime, juiced with pulp 1/4 cup lime juice 1 1/4 teaspoons green peppercorns, crushed 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin, ground 2 tablespoons fresh cilantro, chopped Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade. -------------------------------------------------- Recipe Club, If you didn't win last month, try again! Same great prize this month. Chef Revival has a range of over 700 professional culinary products Chef Revival is giving away 10 Kitchen Survival Kits. Each kit contains a Cutruler, a Spice Kit, a 4 pack of Drizzlers and a Chef Revival Mug. Not sure what these items are? Click the link and see why you need a Chef Revival Kitchen Survival Kit! Register today for your chance to win. 10 winners drawn on March 31st. http://html.chef2chef.net/goto.php?id=36 -------------------------------------------------- Grilled Pico De Gallo Serves 4 Preparation Total: 20 Traditional Mexican salsa with a twist. Grill your veggies before making them into a salsa to go with grilled meat or fish. 2 tomatoes, peeled, sliced 3/4" thick 1 red onion, sliced 1/2" thick 1 yellow bell pepper, cut in half, seeded 1/2 jalapeno, seeded, ribs removed 1 tablespoon lime juice 1 tablespoon fresh cilantro, chopped 1 pinch salt 1/8 teaspoon cracked peppercorns Procedure: Grill the tomatoes, onion and peppers until the tomatoes are marked and warm through, the onion is slightly browned and soft and the pepper's skin has blistered and browned. Remove them from the heat and cool until they can be easily handled. Gently remove the skin from peppers. Chop all veggies into small pieces (about 1/3" dice) and put them in a small bowl. Add the cilantro, lime juice and seasoning. If you want more spice to the salsa add a little more spice mix. Best if eaten right away. Make as close to serving time as possible. -------------------------------------------------- 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 -------------------------------------------------- Grilled Shrimp Wrapped in Prosciutto di Parma Serves 4 Preparation Total: 29 Procedure: 1 1/2 pounds shrimp 1/4 pound thinly sliced, di Parma prosciutto Olive oil 1/2 cup unseasoned dry bread crumbs, mix with parsley 2 tablespoons fresh parsley, chopped Salt, to taste Lemon wedge 4 skewers Procedure: Preheat the grill or the barbecue. Shell and de-vein the shrimp. Cut the prosciutto slices into 1-inch wide and 2-1/2-inches long strips, roll around the shrimp. Thread the shrimp onto 4 long metal skewers, brush with olive oil. Sprinkle them lightly with thebreadcrumb/parsley mixture. Place skewers on the hot grill and season lightly with salt. Cook about 2 minutes on each side or until the shrimp are lightly golden and opaque all the way through. Serve hot with lemon wedges. Note: If you divide the portions in half you may serve this as an appetizer. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |