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Chef2Chef Recipe Club - Volume 4 Issue 71 - April 7, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, I'd like to introduce you to Chef Charlie Olawsky. Chef Charlie is a Chef Instructor at Grand Rapids Community College in the Hospitality Education Department. His skill development courses cover everything from basic cooking methods for sauces, stocks and soups, to knife skills and meat and vegetable prep and cooking. He also teaches courses on retail baking and Principles of Food Preparation. If you were out on the trail in the Bob Marshall Wilderness of Montana for a full day and finally found your way to camp, this is the man you'd want in the kitchen. Well guess what? It could happen. Welcome to a Culinary Wilderness Pack Trip with Montana-Now.com. For more visit http://html.chef2chef.net/goto.php?id=332 -------------------------------------------------- Day One - Leave the Monture Creek Trailhead by a little after 9am. The pack string likely will have left before us. Before embarking on our wilderness adventure we will have introduced you to "your horse" and finished our Horse/Rider instruction. As we travel the main Monture Creek drainage, we will be able to witness nature healing herself. You will find this drainage extremely interesting as we can view many different forest ecosystems in succession due to the major fire of 2000. Abundant and extremely beautiful, fireweed and other new sprouting vegetation will be around us. In 2000 Monture experienced a major forest fire. You may find these areas extremely interesting. We can/will stop often, resting ourselves and our horses. We stop at "Burnt Cabin" for lunch. Burnt Cabin was a ranger cabin existing, and named, long before the recent fires burned through the Monture Creek Drainage. Our chef will have a superb "Soup and Sandwich" lunch available when we arrive. He will depart immediately after lunch as we relax and enjoy ourselves or take an early afternoon siesta. Photography, fishing, and short hiking opportunities are also abundant in the general area of "Burnt Cabin." About 2:30 we will start up "Limestone Trail" arriving at our first evening camp before 5:30pm. Appetizers will be available when we arrive. The camp is located in a large mountain meadow overlooked by steep walled-mountain cliffs we will traverse tomorrow to reach "Limestone Pass." The meadow literally seems alive with alpine flowers, bear grass, glacier lilies, and numerous small mammals. No fishing here - but the scenery is beautiful! We will probably be visited numerous times by mule deer families. The young fawns will still be sporting their spots. From this camp we may see some black bears in the numerous avalanche chutes high above our camp. At times, we have even spotted grizzly bears from this camp. Dinner will be about 7pm, allowing time for a hot shower before our first culinary dinner. We will spend time around a campfire as the evening deepens into a Big Sky delight of Stars. The horses and mules are freed each evening so they can forage (graze) during the night. We place bells on select animals and sometimes during the night you may awaken to hear a "ding, ding, dong" as they wander past our camp. The soft, but distinctive, noise reminds us of the peacefulness all about us. -------------------------------------------------- Montana-Now.com Join us and our licensed chef on docile and trailwise horses as we ride through the Montana's beautiful Bob Marshall Wilderness. Enjoy five star dining and five star scenery on the trip of a lifetime. Visit our website for sample menus and more information. http://html.chef2chef.net/goto.php?id=332 -------------------------------------------------- Smoked Cut Throat Trout Cakes Ingredients: 1 lb. Smoked trout 6 fl. oz. Heavy cream 2 oz. Red bell peppers, small dice 2oz. Green bell peppers, small dice Clarified butter as needed 1 bunch Green onions, sliced 6 oz. Fresh bread crumbs Salt and pepper, to taste 1Tbsp.Dijon mustard Tobasco sauce, to taste Worcestershire sauce, to taste 1 Egg slightly beaten Procedure: Place the cream in sauce pan and bring to a boil. Reduce by approximately one-half. Chill the cream well. Sauté the bell peppers in a small amount of clarified butter until tender. Combine the trout meat, reduced cream, bell peppers, green onions and approximately 3oz of the bread crumbs along with the salt, pepper, Dijon mustard, Worcestershire sauce, Tobasco sauce and egg. Mix to combine all ingredients, trying to keep the trout meat intact. Using a mold, form the trout mixture into cake of the desired size. Place the remaining breadcrumbs in an appropriately sized pan. Place the trout cakes, a few at a time, in the pan and cover with the breadcrumbs. To help them adhere lightly press the crumbs into the trout cakes. Heat a sauté pan over moderate heat and add enough clarified butter to cover the bottom approximately 1/2 inch deep. Add the trout cakes to the pan and cook until done, turning once when the first side is nicely browned. Remove from pan and drain on absorbent paper towels. -------------------------------------------------- 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 -------------------------------------------------- This recipe and the one following would be wonderful on Chef Charlie's Trout Cakes. Maybe you'll get both. Pineapple Papaya Salsa 3 Tomatoes 1 Fresh Pineapple 1 Fresh Papaya 1 bunch Green Onions, sliced 1 bunch Fresh cilantro, chopped 2 Jalapenos, seeded, minced 3 tbsp. Lemon Juice 1 tsp. Garlic, chopped 2 tsp. Salt Core and dice the tomatoes. Peel and dice the pineapple. Peel, seed and dice the papaya. Combine all ingredients and chill well. -------------------------------------------------- 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 ! -------------------------------------------------- Huckleberry Compote 1 pt. Fresh Berries 4 oz. Granulated Sugar 2 Oranges, juice and zest 3 oz. Honey 1 Cinnamon Stick 3 tbsp. Brandy Select an assortment of fresh Huckleberries Place the berries and sugar in a nonreactive saucepan. Add the juice of two oranges. Bring to a simmer over low heat; cook until the berries are soft but still intact. Strain the mixture, saving both the berries and the liquid. Return the liquid to the saucepan. Add the finely grated zest from one orange, the honey, cinnamon and brandy. Bring to a boil and reduce until the mixture thickens enough to coat the back of a spoon. Remove from the heat and cool to room temperature. Gently stir the reserved fruits into the sauce, cover and chill. -------------------------------------------------- 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 -------------------------------------------------- Antelope Fajitas Yield: 6 Servings Marinade: 4 Garlic Cloves 1-1/2 tsp. Salt 1-1/2 tsp. Black Pepper, ground coarse 1-1/2 tsp. Cumin 1-1/2 tsp. Onion Powder 1-1/2 tsp. Chili Powder 2 lbs. Antelope Round 1 tbsp. Vegetable oil 3 Bell Peppers, mixed red, yellow, and green-sliced thin 1 Onion sliced thin 2 Garlic Cloves, chopped Cilantro sprigs, as needed for garnish Make the marinade by chopping and mashing the garlic into paste. In a bowl combine the garlic paste with the remaining marinade ingredients. Trim the fat from the antelope. Cut the meat into two or three steaks. Add the steaks to the marinade, turning them several times to coat all sides. Cover the steak and marinate in the refrigerator for at least 1 hour or overnight. Grill the steak on a hot grill to the desired doneness. Remove the steak and allow it to rest for 10 minutes. Add the oil to a heavy sauté pan, heat the pan until very hot and sauté the peppers, onion and garlic just until they begin to soften. Slice the steaks against the grain into thin slices. Arrange the steak and pepper mixture on very hot cast iron platters and garnish with cilantro. The platters should be sizzling as they are presented to the table. Serve the fajitas accompanied by warm flour or corn tortillas, fresh salsa, sour cream and guacamole. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |