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Chef2Chef Recipe Club - Volume 4 Issue 73 - April 9, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Safety: Safety of our guests is our most important consideration and one we take seriously. We own our horses and pack animals, selected for their suitability for a safe and predictable experience for guests. All trips have an experienced Registered Nurse as a member of the crew. We also carry a Satellite Phone for emergency contacts if necessary. Experience: Eagle Mountain Outfitters is headed by Larry Larson, a guide with 30 years experience in Montana's Bob Marshal Wilderness Complex. His hand picked crews are selected from experienced guides, packers and wranglers. Added to these are the special guides/instructors for each unique Wilderness Adventure. Comfort: Wilderness Adventures are designed for people with a variety of outdoors experience. You may be accomplished in your other pursuits, but our pack trips do not require you to be an outdoors expert. We provide well behaved and gentle animals. We travel at a modest pace with frequent stops. And, we provide all of the comforts of an exciting outdoor resort experience - while in the middle of the wilderness !! -------------------------------------------------- Day Three - The meals will be superb, from breakfast, to a soup & sandwich lunch, ending with a "TRUE" Montana Wilderness Culinary Dinner. This is a lay-over day, a day of exploring the Danaher Meadows and surrounding trails. From our camp in the Danaher Meadows, one goes fishing, hiking, or exploring the many relics of the Danaher Homestead. Photographic opportunities abound, of scenic mountains, meadows, old farm machinery, and a U.S. Forest Service work station. Of special interest is an old crank-style (magneto) telephone located on a tree alongside the main S.F. Flathead Trail. -------------------------------------------------- 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 -------------------------------------------------- Spinach and Artichoke Dip 3 oz.Onion, medium diced 2 tsp. Garlic, chopped 1 oz. Clarified butter 1-1/2 lbs. Frozen chopped spinach, thawed 1 lb. Artichoke hearts, canned, chopped, coarse 1 qt. Cream sauce 2 tsp. Worcestershire sauce Salt and pepper, to taste Tabasco sauce, to taste 6 oz. Parmesan cheese, grated Sauté the onion and garlic in the butter until tender, without coloring. Add the spinach and sauté until hot. Add the artichoke hearts, cream sauce, Worcestershire and 4 oz. of the Parmesan cheese. Mix well. Season with salt, pepper and Tabasco. Transfer the dip to a half hotel pan. Top with remaining 2 oz. of Parmesan cheese and bake at 350 degrees until hot and browned on top, approx. 20 minutes. -------------------------------------------------- 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 -------------------------------------------------- Apricot and Bourbon Grilled Free Range Chicken Yield: 4 Servings Marinade: 1/4 cup Dijon Mustard 1/4 cup Dark brown sugar 2 Tbsp. Soy sauce 2 Tbsp. Bourbon 1 tsp. Worcestershire sauce 2 Chicken breasts, boneless, skinless Basting Sauce: 1/4 cup Apricot Preserves 2 Tbsp. White wine vinegar 2 tsp. Worcestershire sauce 2 tsp. Dijon Mustard 2 tsp. Honey 1/4 tsp. Red pepper flakes, crushed Almonds, sliced, toasted, as needed for garnish Combine the marinade ingredients and transfer to a shallow, stainless steel pan. Split each chicken breast into two halves by removing the cartilage that divides the halves. Place the chicken in the marinade and turn several times to coat it well. Cover the pan with plastic wrap and refrigerate for 1 to 3 hours. Combine the basting sauce ingredients in a small saucepan and simmer for 10 minutes to blend the flavors. Strain if desired and refrigerate until needed. Remove the chicken from the marinade and place on a preheated grill. Grill for approximately 2 minutes, brush with basting sauce, turn and brush with more basting sauce. Continue to baste frequently and grill until done. Garnish with toasted almonds at service time. -------------------------------------------------- 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 ! -------------------------------------------------- Creamy Polenta with Wild Mushrooms Ingredients: 12 oz. Yellow onions, Chopped coarse 4 oz. White mushrooms chopped coarse 2 Tbsp. Garlic chopped fine 2 oz. Dried porcini or Cepe mushrooms chopped coarse, rinsed and soaked in water 5 fl. oz. Olive oil 4 tsp. Fresh basil, chopped fine 1 tsp. Fresh oregano chopped fine 2qt Chicken or veggie stock 12 oz. Coarse polenta Salt and pepper, to taste 1pt. Heavy cream 4 oz. Aged Asiago or Fontine grated fine 8-10 Fresh wild mushrooms Fresh basil sprigs as needed for garnish Procedure: Sauté the onions, white mushrooms, garlic and the porcini or cepes in 4 fl oz of olive oil until lightly colored. Add basil oregano and stock, bring to a boil. Slowly stir in polenta. Simmer for 10 min, stirring regularly. The polenta should be thick and creamy. Add more stock if needed. Adjust the seasonings and keep warm. Just before serving, add cream and cheese and stir vigorously. Sauté the wild mushrooms in the remaining olive oil until tender. Spoon the polenta onto warm plate and garnish with the wild mushrooms and a sprig of fresh basil. -------------------------------------------------- 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 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |