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Chef2Chef Recipe Club - Volume 4 Issue 72 - April 8, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Day Two - You may arise early for those special photographic opportunities, or more lazily awaken to the sounds of the crew gathering the horses and mules. We attempt to have all the animals ready and saddled before breakfast. Chef Charlie will once again perform his gastronomical wonders. This day will take us up and over the Limestone Pass. Limestone Pass separates the Blackfoot and Flathead River drainages. The entire day allows for fantastic photographic experiences with tremendous variations of scenery. This day we may have a cold lunch as Chef Charlie will probably travel with the Pack String directly to our next camp in the Danaher Meadows. By the time we arrive he will have appetizers available and an evening meal almost ready. Once again, hot showers, before the evening meal for those who desire them. NOTE: These recipes are just a sampling of the many available choices. You can visit the site for a look at the many other options or you can arrange for custom menus on certain trips. http://montana-now.com/CulinaryTrip.htm -------------------------------------------------- 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 -------------------------------------------------- Elk Burger Ingredients: 2 tsp. Fresh ginger, minced 1 tsp. Garlic chopped 1 tsp. Sesame oil 4 oz. White mushrooms, chopped 1 Green onion, chopped fine 20 oz. Ground Elk 1 tsp. Salt 1 tsp. Black pepper Glaze: 4 tsp. Soy sauce 2 tsp. Sesame oil 1 tsp. Fresh ginger, minced 1 tsp. Garlic, chopped Soft bagels, flat breads or other bread as desired. 4 pieces 4 tsp. Sesame seed Lettuce and Tomato as needed Sauté the ginger and garlic in the sesame oil for 1 min. Add the mushrooms and green onions and sauté approximately 1 min longer. Do not fully cook the mushrooms; allow them to retain most of their liquid in order to add moisture to the finished burgers. Remove the mushroom mixture from the heat, spread on a sheet pan and refrigerate until cold. Combine the cold mushroom mixture with the ground elk, salt and pepper and mix well. Form into 4 patties. Stir the glaze ingredients together. Oil the grate of a hot grill. Brush the burger with the glaze and grill to the desired doneness, basting occasionally with the glaze. Serve each burger open-faced on a toasted bagel or warm flat bread. Sprinkle with sesame seeds and serve accompanied by lettuce leaves, tomato or other garnishes as desired. -------------------------------------------------- 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 -------------------------------------------------- Mango Jicama Slaw Ingredients: 1 Mango, julienned 1/2 cup Carrots julienned 1lb. Jicama peeled and julienned 1 Red bell pepper julienned 1 Jalapeno, diced 1/4 cup Fresh chopped cilantro 1/2 cup Fresh lime juice Salt and pepper, to taste Procedure: Thoroughly combine all ingredients in a large mixing bowl and refrigerate until serving. Will stay crisp for 1-2 days. -------------------------------------------------- High Country Barbecued Ribs Yield: 6 Servings, approx. 4 ribs each Salt and pepper, to taste 1 tbsp. Crushed red pepper flakes 2 Pork Back Ribs, 3-4 lbs. each 1 pint White vinegar Sauce: 5 oz. Onion, Chopped coarse 3 Garlic cloves 4 oz. Green bell pepper, chopped coarse 1pt. Plum tomatoes, canned 8 fl. oz. Red Devil hot sauce 10 oz. Brown sugar 2 fl. oz. Lemon juice Combine the salt, pepper, and red pepper flakes. Rub this mixture over both sides of the ribs, coating them well. Place the ribs in a nonreactive pan and add the vinegar. Cover and refrigerate several hours or overnight. Uncover the ribs, turn them presentation side down and bake in 375º F (190ºC) oven for 1-1/2 hours. Remove the ribs from the liquid and place on a clean sheet pan, turning them so that the presentation side is up. Increase the oven temperature to 400ºF (200ºC) and bake for an additional 30 minutes. Prepare the sauce by puréeing then onions, garlic, bell peppers and tomatoes in a food processor or blender. Pour this mixture into a nonreactive saucepan and add the remaining sauce ingredients. Simmer the sauce over low heat until it thickens, approximately 15 to 20 minutes. Brush the ribs with the sauce and serve additional sauce on the side. Serve with Coleslaw and Baked Beans. -------------------------------------------------- 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 ! -------------------------------------------------- Potato Pancakes Ingredients: 2 lbs. Potatoes, all purpose 3 Eggs, beaten 4 oz. Onions, minced 2 oz. Flour 1 Tbsp. Baking powder Nutmeg, to taste Salt and pepper, to taste 4 fl. oz. Vegetable oil Procedure: Peel and coarsely grate potatoes. Transfer the grated potatoes to a bowl and add the beaten eggs, onions, flour and baking powder. Season with nutmeg, salt and pepper. Blend well. Heat the oil. Form the potato mixture into 12 uniform-sized pancakes and pan-fry them until tender, turning once when well browned on the first side. Remove them and drain well. -------------------------------------------------- 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 -------------------------------------------------- Stir- Fried Asparagus With Shiitake Mushrooms Ingredients: 1 lb. Asparagus 6 oz. Shiitake mushrooms, fresh 1Tbsp. Vegetable oil 1Tbsp. Sesame oil 2 tsp. Garlic, chopped 2 oz. Oyster sauce Crushed red chiles, optional, to taste Procedure: Wash the asparagus, trim the ends and slice on the bias into 1-to 2 inch pieces. Wash the mushrooms, trim off the stems and slice the caps into * inch thick slices Heat the oils in a wok or a sauté pan. Add the garlic and stir fry for a few seconds. Add mushrooms and asparagus and stir-fry for 1minute more. Add the oyster sauce and crushed chiles (if used) and continue to stir-fry until the asparagus is nearly tender, approximately 3 minutes. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |