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Chef2Chef Recipe Club - Volume 4 Issue 95 - May 9, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Wow, we had some great recipes this week! The Seabass recipe looks great today. I would like to thank Chef Jacques Haeringer for his wonderful recipes and wine pairings this week. If you still haven't registered to win a set of his cookbooks, there is still time! Click here: http://topchefs.chef2chef.net/recipes-2/haeringer/ Next week we will meet five of the chefs from Personal Chefs Network. Each day we'll feature a new chef and the recipes they use in their own businesses. Should be quite interesting. Have a wonderful weekend. -------------------------------------------------- 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. -------------------------------------------------- First Course Sea Bass with Clam Vinaigrette 8 - 12 ounces of skinless sea bass fillet 12 little neck clams 1/2 cup minced red bell pepper 1/4 cup diced tomato 1 teaspoon finely chopped fresh herbs (parsley, cilantro or chives) 1 teaspoon finely diced Klamata olives 1 teaspoon minced shallots 1 tablespoon extra virgin olive oil 2 teaspoons fresh lemon juice 1 tablespoon dry vermouth Sea salt Freshly ground pepper Pinch of cayenne Cut the sea bass into very thin diagonal slices and arrange in a flower-like design (concentric circles) on two ovenproof plates. Cover the plates with plastic wrap and refrigerate. Steam open the clams (overcooking will toughen them), and remove from shells. Reserve clams in their cooking juices and refrigerate. PREPARE THE VINAIGRETTE: Place the shallots, chopped herbs, diced olives, diced tomato and pepper in a small bowl. Add olive oil, lemon juice, vermouth, salt, pepper and cayenne, mixing carefully. Taste and adjust the seasonings. TO SERVE: Warm the vinaigrette in a double boiler and add the drained clams. Place the plates of fish under a preheated broiler for approximately 30 seconds, until the fish is warmed through. Spoon the vinaigrette over the sea bass and serve. Garnish with fresh cilantro or tarragon and sprinkle lightly with more sea salt. Chef Jacques's Wine Suggestion for this dish: Riesling -------------------------------------------------- Last Month's Winners and This Month's Giveaways and Free Stuff! Feeling Lucky? Rachel Erickson, Azure Christensen and Tim Young each won a copy of April "Chef of the Month" Todd English's cookbook. This month, two lucky winners will win a set of celebrity chef Jacques Haeringer's cookbooks, Two for Tonight and The Chez François Cookbook http://topchefs.chef2chef.net/recipes-2/haeringer/ 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. http://html.chef2chef.net/goto.php?id=215 Chef Revival gave away 10 Kitchen Survival Kits AGAIN!. Each kit contains a Cutruler, a Spice Kit, a 4 pack of Drizzlers and a Chef Revival Mug. The winners were: Gladys Shriver, Rhonda Cummings, Robyn Luke, Gunjeet Bagga, Alice Heisten, Beth Senturia, Lisa Weisser, Georgia Gosvener and Ben Herriman. Chef Revival has launched a new pattern for its line of quality chef clothing. It's called the Green Fish pattern. This month you could win one of 5 sets of Chef pants, an apron and PB hat. Visit them at Booth 1268 at the NRA Show. Register to Win this cool new Green Fish set! http://html.chef2chef.net/goto.php?id=36 Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 The Golden Coin which was embedded (a now popular word) in our new Culinary Guru was found by Vernita Martini. She will receive a real one soon! -------------------------------------------------- Main Course Salmon with Port Wine Sauce 8 ounces salmon fillet, approximately 1/2-inch thick 2 tablespoons butter 1 tablespoon olive oil 1/3 cup port wine 1/2 cup heavy whipping cream 2 teaspoons tomato purée Sea Salt Freshly ground pepper Cut the skinned salmon fillet into 2 portions. Lightly salt and pepper. In a medium sauté pan, combine the butter and oil. Place over medium heat. When the butter just begins to brown, add the salmon fillets. Cook approximately 2 minutes on one side, turn the fillets, cover the pan, and cook another 5 minutes or until just cooked through. Transfer the salmon to two serving plates and keep warm. Pour the fat out of the sauté pan and place over high heat. Deglaze the pan with the port wine and add the heavy cream and tomato purée. Bring to a boil and reduce the liquid by half. Taste and adjust seasonings. Coat the salmon fillets with the warm sauce and serve at once. Serve with Brown Rice Pilaf. Chef Jacques's Wine Suggestion for this dish: Pinot Noir -------------------------------------------------- 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. -------------------------------------------------- Brown Rice Pilaf 2 tablespoons butter 3 tablespoons onion, finely chopped 1/2 cup brown rice 1 clove 1 very small bay leaf 1/2 teaspoon salt Dash freshly ground pepper 1 cup chicken stock Preheat oven to 375 degrees In a small ovenproof saucepan, melt but do not brown 1 tablespoon of the butter. Add the onions and cook over a low heat about 4 minutes, stirring occasionally. Pour in the rice and mix well. Add the clove, bay leaf, salt and pepper. Cover rice with the broth to a level of 1/3 inch above the rice. Bring to a boil, cover and put in the oven for about 35 minutes or until tender and liquid has been absorbed. Fold in remaining butter with a fork. Adjust seasonings 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 -------------------------------------------------- Dessert Strawberry and Rhubarb Salad 5-6 stalks of rhubarb (6-8 ounces) 1/3 cup evaporated cane juice or sugar 1/2 cup water 1 tablespoon lemon juice 1/2 vanilla bean 8 large strawberries 12 mint leaves TO PREPARE THE RHUBARB: Trim the ends and lightly peel the outermost filaments of the stalks. Split the prepared stalks down the center lengthwise and cut into 1/4 - 1/2-inch dice. Approximately 1 cup should remain. Place the diced rhubarb in a small bowl and mix thoroughly with the sweetener. Cover and refrigerate overnight. The following day, use a rubber spatula to scrape the prepared rhubarb into a strainer and set over a bowl to collect the juice. Allow the rhubarb to drain for 5 minutes, tossing occasionally. Place the rhubarb back into the bowl and reserve. TO PREPARE THE SYRUP: Transfer the strained juice to a small saucepan and add the water, split vanilla bean, lemon juice and 8 mint leaves. Place over high heat and bring to a boil, reduce heat, and simmer about 4 minutes. Approximately 1/3 cup should remain. Remove from heat and strain the hot syrup over the reserved rhubarb. Chill. TO SERVE: Divide the prepared rhubarb between two serving bowls. Wash, stem and slice the strawberries and place around the edges of the bowls. Garnish with the 4 reserved mint leaves. Chef Jacques's Wine Suggestion for this dish: late harvest Gewurztraminer -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |