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Chef2Chef Recipe Club - Volume 4 Issue 90 - May 2, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, I apologize for the missing recipes this week. It was out of my control and we have taken steps to assure that it doesn't happen again (or often!) You can find the missing recipes in our Recipe Club Archive here: http://chef2chef.net/news/club/index-vol4.htm They will be posted early today. As you all know, we feature a Celebrity "Chef of the Month" on the main site each month. This month we will feature Chef Jacques Haeringer. Along with his feature he has also agreed to host a week of our Recipe Club. This is a first, ladies and gentleman! The week will be called Love Begins in the Kitchen, which happens to be the title of one of his cookbooks. There will be some great recipes that you could use for Mother's Day too! To see his feature and register to win a set of his cookbooks, click this link: http://topchefs.chef2chef.net/recipes-2/haeringer/ You're in luck if a picnic or BBQ is on your agenda. Cynthia has laid out an entire menu (10 recipes) to tantalize your guest's tastebuds, so I'll be brief and let you get to the recipes! -------------------------------------------------- Moisture Limited is honored to assist Chef2Chef in The Montezuma Creek Navajo Project effort. We are committed to the success of this project and we are going to donate $13.95 for every product sold via the Chef2Chef user community for the entire month of May. Just visit us at www.moisturelimited.com, buy any of our residential products and the project gets a donation of $13.95. When placing your order put CHEF2CHEF in the comments section of the order form. NOTE: This great product is a must in my fridge! Eliminates odors and humidity. Adds great shelf life to your produce and is all-natural. -------------------------------------------------- Randi's Roasted Olives with Fennel and Lemon 8 oz. imported black olives such as Alfonso, Gaeta or Kalamata 4 garlic cloves, peeled 1/2 lemon, scrubbed and thinly sliced 1 tsp. fennel seeds 1/4 cup olive oil a pinch of crushed red pepper Preheat the oven to 350F. In an 8" baking pan, spread the olives, lemon, and garlic. Drizzle with the oil and sprinkle with the fennel seeds and red pepper. Bake for 45 min, stirring the olives at least 3 times. This will keep in the refrigerator for a week. (Note: I omit the red pepper, and have been know to add a few orange slices with the lemon...Cynthia) -------------------------------------------------- Asiago Dip with Crostini 1 cup mayonnaise (see note) 1/2 cup finely chopped red onion 1/2 cup grated Asiago 1 cup finely chopped fresh mushrooms 8 oz. sour cream (see note) One loaf French bread 1/4 cup sun-dried tomatoes (soaked in a little hot water, then finely chopped) Preheat oven to 350F. Combine all ingredients except the bread, spoon into a 1 qt. casserole. Bake 30 minutes or until hot and bubbly. If top starts to get to brown, cover the dish with foil. Slice French bread in half lengthwise and cut into 1/2" thick slices. Place on cookie sheet and bake in oven until toasted and hard. Serve dip with Crostini bread. Note: You can use light mayonnaise and sour cream instead of regular, but not fat-free -- it will not work in this dish. -------------------------------------------------- Recipe Club, Interested in having New York's most popular chefs and wine connoisseurs enlighten you about their passion of the culinary world? With informative articles, innovative recipes and tricks of the trade revealed, your kitchen will become a gastronomic feast that will impress all. Explore http://www.exclusivelygourmet.com to see for yourself and enter the world of culinary delight. Receive a free copy of our "Online" Magazine just by signing up. Note: I've seen both the print and online version of this magazine. There is a special offer on the above link, buy 1 year and get another one for free. You will receive two years of the printed version for only $15 and the online version is only $6. Both include an e-book with over 80 recipes that is worth the subscription price alone! -------------------------------------------------- Cyn's Tequila Chicken (sort of...) 1/2 cup tequila Juice 1 fresh lime (can use lemon) 2 tsp. finely chopped garlic 3 tbsp. orange blossom honey, or to taste 3 chicken breasts, each cut in half Stir sauce ingredients together well, mixing until honey dissolves. Place chicken halves in sauce, one at a time, turning to coat. Let marinate 30-45 minutes. Grill 12-15 minutes per side over medium coals, basting frequently with marinade. Throw away any leftover marinade. -------------------------------------------------- Adventure Foods was created in 1985, and is dedicated to making trail foods as tasty as home cooked meals, but with the added convenience of a light weight and a quick or instant preparation. We offer entrees, breads, and dessert baking mixes, vegetable side dishes, an exciting line of cold water preparation salads and desserts, as well as an extensive line of bulk products. All of our bulk, individual, food items are gluten free, GMO free, all natural, and most of our ingredients are certified Kosher. We began offering special packing in 1995 for individuals who are diabetic, gluten intolerant, lactose intolerant, wanted vegan foods, or had any other health or food restriction. We offer a wide selection of foods that are already gluten free, and we will special pack any item that is not already offered gluten free or lactose free (inquire). www.adventurefoods.com ; Adventure Foods, Whittier NC 28789; 1-828-497-4113. -------------------------------------------------- Parchment Potatoes This is a great, showy side dish, as delicious as it is attractive. For each serving, you will need: 1 12" square of aluminum foil or parchment paper 3-4 small red potatoes 1 tbsp. grated Parmesan or Romano cheese 2-3 sprigs of fresh rosemary (or a little dried) 2 cloves of garlic (or 2 tsp.) 2 small wedges of thinly sliced onion 1 tbsp. olive oil In the center of the square, place the cheese, rosemary, garlic and onion. Place the potatoes on top, cutting them in half if necessary. Pour the oil over. Take 2 opposite points of the foil, fold over the potatoes tightly. Do the same with the other two opposite sides, making a compact "envelope" shape. Place seam side down on a baking sheet; bake at 350F for 45 minutes. To serve, place seam side down on each plate; with scissors or sharp knife, cut a large X in the center. Peel back the points, making like flower petals...and serve. -------------------------------------------------- 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 -------------------------------------------------- Granny's Frito Salad 2 bunches green onions, chopped, greens too! 2 med. ripe tomatoes, chopped 1 sm. head lettuce, shredded 2 cans beans in chili gravy OR red kidney beans, drained 1 sm. bottle Kraft Zesty Italian dressing (or your favorite Italian) 1 bag Fritos, about 10-12 oz. The best way to make this salad is in a glass bowl. Layer each ingredient in order given: onions, tomatoes, lettuce. Sprinkle beans over. Shake dressing, pour over entire salad. Let set for 3 hr. or so. DO NOT STIR IT AT ALL. When you get ready to eat, give the Frito bag to the kids and let them crush the chips in the bag. Or, take out your aggression by placing the bag in the driveway and running the car over it a couple times. However you do it, spread the chips over top. Let folks dig down in for all the goodies. You don't need to worry about refrigerating it at the time, which makes this great for picnics. Do store the leftovers, covered, in the refrigerator (if there are any). <GBG> -------------------------------------------------- Recipe Club, Chef Revival has launched a new pattern for it's line of quality chef clothing. It's called the Green Fish pattern. You could win one of 5 sets of Chef pants, an apron and PB hat. To register to win click the link: http://html.chef2chef.net/goto.php?id=36 -------------------------------------------------- Three Pepper Salad 1 each: red, yellow and green sweet peppers 1 sm. red onion (I used half a Vidalia) 1/4 cup chopped fresh flat parsley Salt and pepper 1 tbsp. rice wine vinegar 1 tbsp. sesame oil Slice peppers julienne. Slice the onion in thin wedges. Combine all vegetables in a bowl, add vinegar and oil. Sprinkle with salt and pepper. Mix well, refrigerate for 1 hr. -------------------------------------------------- Spring Garden Salad 1 lb. rotini, cooked, drained and cooled 1 cup oil 4 tsp. dry mustard 6 tsp. sugar 3 tsp. salt 1 1/2 tsp. pepper 8 tbsp. vinegar 1/2 cup chopped green onions 2 medium tomatoes, cut up Mix dressing ingredients in large bowl. Add the rotini, toss to mix. Stir in tomatoes and chopped green onions. Refrigerate before serving. -------------------------------------------------- Spring Spinach Salad Fresh spinach leaves Hard-boiled eggs, grated as garnish Chopped fried bacon Avocado, sliced Canned beets, julienne Vinaigrette: 1/4 cup olive oil 1 tbsp. red wine vinegar 1 tsp. honey 1/2 tsp. salt and pepper 1/4 tsp. Dijon-style mustard Mix vinaigrette ingredients together. On each plate, place a pile of spinach leaves and top with eggs, bacon, avocado slices and julienne beets. Serve with vinaigrette. Win Tex/Mex grilling sauces and dishware worth over $80! Whatever's on the grill, you can be sure to bring out the best taste with the trio of grilling sauces that are part of this month's sweepstakes giveaway by Bandana Bandito! First up is a Blue Ribbon approved Habanero Steak Sauce with a true Southwest flavor. Next is the Mango/Chipotle Sauce that adds fantastic tropical flavor to any marinade or dipping sauce. Lastly, the Bandit's Spicy BBQ Sauce gives any meat off the grill pure Alamo City taste. As if this is not enough, the Bandit will also send the winner a fun and original Wooly Boy Cookie Jar. Register now to win! http://html.chef2chef.net/goto.php?id=215 Wake up your taste buds with Bandana Bandito's healthy gourmet salsas and sauces. We also have a range of gift sets that are perfect for any occasion - social or corporate. To experience Bandana Bandito's quality and great service, visit the Bandana Bandito website, or call 800.880.5938. Our products are all available by the case (12 pcs) for great savings! http://html.chef2chef.net/goto.php?id=215 -------------------------------------------------- Original Cyn's Almond Fruit Flan with Chantilly Cream 1/2 cup unsalted butter (1 stick) 1/2 cup sugar 3 egg yolks 1/2 tsp. almond extract OR 1 tbsp. Amaretto 1/2 cup blanched almonds 1 1/2 cups flour Cream butter, sugar, egg yolks and almond flavoring. Add nuts and flour, blending well to form a smooth dough. Form a ball, wrap in wax paper and refrigerate for one hour. Roll out the dough and line a 10" flan pan with removable sides. Bake at 350F for 20-25 minutes, or until golden brown. Let stand a few minutes before removing the sides. For filling: Use fresh fruit in season (grapes, pineapple chunks, cherries, blueberries, strawberries, sliced plums, bananas etc.) Apricot jam or red currant jelly Whipped Cream or Chantilly Cream While the pastry is still warm, heat the jelly in a small pan. If most of your fruit is red and purple, use the red currant jelly. Likewise, if most of your fruit is yellow and green, use the apricot. You will need to strain the apricot first. Brush the inside top of the flan with some of the hot, melted jelly to seal the pastry. (This will prevent the fruit juice from soaking through and making the pastry soggy.) Arrange the fruit in a design. Brush with more of the hot jelly to see the fruit and keep it from darkening, as well as sweetening the dessert. Allow to cool. Serve with cream. -------------------------------------------------- Original Cyn's Chantilly Cream 3 oz. pkg. French Vanilla instant pudding mix 2 cup whipping cream less 2 T. 2 tbsp. Triple Sec, Grand Marnier, or Amaretto Place cream and liqueur in food processor or blender. Add pudding and process until thick. This will make a thick cream, which can be served with desserts or used to fill cream puffs etc. -------------------------------------------------- Donna Lee's Sangria Donna Lee is my husband's cousin; she brought this basic recipe back from Spain. In the region she was visiting, they called it "Lemonad"...you can add slices of oranges and limes to it if you wish. The cinnamon is added to prevent one from becoming drunk, according to the people who gave her the recipe. <g> 1/2 gallon Hearty Mountain Burgundy (or any strong burgundy) 8 cups water 6 lemons, juice and rinds 1 heaping tsp. cinnamon Sugar to taste Mix wine and water in large container or punch bowl. Cut lemons in half, squeeze juice into the wine, then add the lemon halves. Stir in cinnamon. Add 1 c. sugar, taste, and add more to get degree of sweetness desired. Add ice and serve -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |