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Chef2Chef Recipe Club - Volume 4 Issue 74 - April 10, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Day Four - We will awaken a little earlier today as we will be dismantling camp for the day's move. Today we will travel some twelve miles to a beautiful meadow below "Whiskey Ridge" on Cabin Creek. Whiskey Ridge is a long knife-blade-like ridge we ascend as if being on the cutting edge of a knife. Extremely beautiful photographic opportunities exist the entire day as we travel between camps. Cabin Creek is excellent fishing for 8-12 inch native trout. This will be our LAST EVENING MEAL on the trail. Chef Charlie will perform another of his culinary expressions for 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 -------------------------------------------------- Chili-Rubbed Venison With Caramelized Berry Sauce Ingredients: 2 Tbsp. Chili Powder 1 tsp. Salt 1 tsp. Black pepper 4 Venison leg 5 oz portions 1Tbsp. Olive oil Mashed potatoes as needed Caramelized berry sauce 8 fl oz (Recipe follows) Procedure: In a small bowl, combine the chili powder, salt and pepper to make a dry rub. Rub the venison with this mixture until well coated. Heat the olive oil in a medium- sized sauté pan. Cook the venison to medium rare, making sure to brown all the sides of the meat. Remove the venison from the pan and allow it to rest for 1 min, then slice into medallions. Mound the mashed potatoes into the center of each plate. Arrange the venison in a fan around the potatoes. Ladle the Caramelized berry sauce and garnish 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 -------------------------------------------------- Caramelized Berry Sauce Ingredients: 3 oz. Granulated sugar 2 fl. oz. Water 1 cup Strawberries, sliced 1/2 cup Raspberries 1/2 pt. Blackberries 1/2 cup Blueberries 1/2 gal. Veal stock Combine the sugar and water in a large saucepan. Bring to a boil and cook to a rich, golden brown. Add all the berries to the caramelized sugar. Cook for 1 min. Add the veal stock and bring to boil. Lower the heat to a simmer and reduce by half. Strain the sauce in a fine chinois and keep warm for service. -------------------------------------------------- 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 ! -------------------------------------------------- Truffle Mashed Potatoes Ingredients: 2 lbs. Russet potatoes, peeled, large dice 2 oz. Whole butter melted 6 fl oz. Milk, scalded 2 tsp. Truffle oil Salt and pepper, to taste 1Tbsp. Chopped garlic Procedure: Simmer the potatoes in salted water until tender. Drain well. Whip the potatoes on high for 30 seconds. Scrape the bowl and whip for an additional 30 seconds, eliminating all lumps. Add the butter and mix well on low speed. Add the truffle oil and season with salt and pepper. -------------------------------------------------- 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 |