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Chef2Chef Recipe Club - Volume 4 Issue 96 - May 12, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, This week we will feature five different chefs from the Personal Chefs Network. Each day a different chef will share recipes with us that they use in their own Personal Chef businesses. What is a Personal Chef? A Personal Chef is someone who loves to cook and help families gather around the table again for a meal together. Busy, time-starved families need the services of a Personal Chef in order to avoid frozen pizza, fast food joints, or expensive restaurant dining. A Personal Chef will complete a family interview to determine dinner time favorites, discuss allergies and dislikes, then shop for all the fresh ingredients and go to their client's homes to prepare delicious meals to their client's specifications. I'll tell you more as the week progresses. Let's meet Roxanne Yoho. -------------------------------------------------- Chef Roxanne Yoho from Ohio A native of Alliance, Ohio, Roxanne Yoho has cooked professionally for more than 20 years, including stints as a corporate caterer and as a demonstration chef at Jungle Jim's Market in Fairfield. Based in Lebanon, she started Roxanne's Catering in 2000, and her personal chef business, Chef Just for You www.Chefjustforyou.com nearly two years ago. Chef Roxanne was recently the featured Chef in The Cincinnati Enquirer http://www.enquirer.com/editions/2003/04/23/tem_food23lede.html -------------------------------------------------- COOKBOOK WIZARD RECIPE SOFTWARE for your PC. The easy way to organize your recipes, create shopping lists, cookbooks and create recipe web pages. It doesn't get any easier, Simple as 1-2-3! Click on website---->>> http://www.mealmaster.com -------------------------------------------------- Chicken Peprone Serving Size: 4 Ingredients: 1 1/2 pounds chicken breast, no skin, no bone, R-T-C 1 cup flour, all-purpose 1/2 teaspoon cinnamon 1/2 teaspoon salt and pepper 1/2 teaspoon thyme 1/2 teaspoon cayenne 1/2 teaspoon garlic powder 1/2 cup olive oil 2 cloves garlic -- sliced thin 1/2 pound fresh green beans -- trimmed 2 each bell pepper -- julienne 1/2 pound mushrooms -- sliced 14 ounces crushed tomatoes (1 can) -- undrained 6 ounces chicken broth 2 tablespoons unsalted butter 6 ounces dry white wine Crumbled feta cheese Procedure: If chicken is more than 2 inches thick, cut into thin fillets. Place chicken between plastic wrap and pound with a mallet or pan until it is about 1/4 inches thick. Combine flour, cinnamon, salt, pepper, thyme, cayenne and garlic powder in large zipper plastic bag. Place chicken in bag and shake to coat well with seasonings. Remove chicken to plate. Heat 2 ounces olive oil in large skillet over medium-high heat. Brown chicken on both sides, about 1 minute. Remove chicken to plate. Add remaining olive oil to pan, along with sliced garlic. Sauté garlic until brown. Add green beans and sauté about 2 to 3 minutes. Add sliced bell pepper and continue cooking another 2 to 3 minutes. Add mushrooms and cook 2 minutes, stirring frequently. Add tomatoes and chicken broth. Place browned chicken on top of vegetables, cover pan and reduce heat to medium-low. Simmer about 5 minutes. Uncover pan and increase heat to high. When vegetables begin to simmer, add butter and wine. Cook another 3 to 4 minutes, until sauce thickens. Garnish vegetables with crumbled feta before serving over rice or pasta. -------------------------------------------------- Recipe Club, Are you familiar with the Bourbon Chicken that you find at the Cajun place in the Food Court at the mall? Well the marinade spices, basting sauce and cooking instructions are now available online from BourbonChickenSpices.com. If you are a fan of this great product, you can now make it at home and avoid the lines at the mall. Visit them by clicking here: http://html.chef2chef.net/goto.php?id=209 Dave's Product Review: I've ordered their product four times. The first time I prepared it for a Labor Day Picnic. We also had Fried Turkey and slow roasted Prime Rib. The Bourbon Chicken was the "Hit" of the party I had a line in front of my grill for over an hour! The last time, we made a full batch and froze it in small portions, now we can have Bourbon Chicken like the mall at home whenever we want. " Remember, Memorial Day is next week and BBQ season is now upon us. You can try something new this year. It would be unique to have some grilled bourbon chicken." -------------------------------------------------- Jasmine Rice Ingredients: 2 cups jasmine rice 3 cups cold water Procedure: Rinse and drain rice in cold water to remove starch and impurities. Place drained rice and the cold water in a heavy saucepan. Bring the water to a rolling boil, uncovered, over high heat. Stir, reduce the heat to low, cover the pan tightly, and cook for 20 minutes. Remove the covered pan from the heat and let stand 10 minutes without removing the lid. Remove the lid and fluff the rice gently with a fork. This rice can also be cooked in a microwave rice cooker/steamer. Serve hot with the chicken and vegetables over the top. -------------------------------------------------- This Month's Giveaways and Free Stuff! Feeling Lucky? 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 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 -------------------------------------------------- Beer Bread Ingredients: 3 cups flour, self-rising 1/2 cup sugar 12 ounces beer Procedure: Pour the beer slowly down the side of the bowl around the dry ingredients. When you have the can emptied, stir the ingredients and pour into a greased loaf pan. Bake at 375 degrees for 40-55 minutes. The last 5 minutes of baking brush the top of the bread with melted butter. -------------------------------------------------- PersonalChefsNetwork.com If you are looking to become a Personal Chef look no further! The Personal Chefs Network™ has custom tailored an educational program, The Making of a Personal Chef, that will get you started in your new career. Working Personal Chefs wrote the manual full of marketing ideas, real-life experiences by people out there working in the kitchens with you, copies of many chef brochures, and freezable recipes complete with heating directions. We are dedicated to your business success by offering, as a part of your PCN membership, live online chats, online classes, forums staffed by working Personal Chefs, and a special Network Advisory Council that oversee the topics of Marketing, Education, Media Relations, and Recipe Development. http://html.chef2chef.net/goto.php?id=207 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |