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Chef2Chef Recipe Club - Volume 4 Issue 99 - May 15, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Chef Antonette is our second Personal Chef from Texas this week, but her recipe is Jamaican. A Personal Chef must be versatile to accommodate their many clients diverse tastes and dietary concerns. -------------------------------------------------- Chef Antonette Woodward from Texas I am chef/owner of No Fuss Gourmet Personal Chef Service. My husband, Mark, and I moved to Houston 3 years ago in order for me to attend culinary school. After graduating from the Art Institute of Houston I became a personal chef. My services include in-home cooking, cooking lessons, and cooking for parties/celebrations. I look forward to serving you the best meals you've ever had! Find me at http://www.pcnchef.com/nofuss -------------------------------------------------- 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 -------------------------------------------------- Jamaican Jerk Pork Chops with Coconut Rice, Black Beans, & Plantains by Antonette Woodward Ingredients: 4-8 Pork Chops Store Bought Jamaican Jerk Marinade Long Grain Rice Coconut Milk (Amount Depends on the Amount of Rice) Salt to Taste Canned Black Beans Cilantro Leaves (optional) Plantain Bananas (Brown not Black), peeled & 1/4" slices Pam Cooking Spray Directions: Marinade Pork Chops Overnight with 1/2 to 2/3 of the Marinade. The Next Day, cook the rice 1st by following the directions on the package by substituting coconut milk for water. You might want to add some salt before cooking the rice. Preheat your grill to a smoking point and cook the pork chops. Brush on the remaining sauce after removing from the grill while they're still hot. The heat from the pork should be enough to warm up the sauce! Preheat a non-stick pan to medium, spray with Pam and cook the plantains. BE CAREFUL NOT TO BURN! You just want to caramelize it. Microwave the Black Beans and serve as is or add some fresh cilantro leaves (optional) SERVE on each plate a pork chop, a mound of rice, some black beans, and 2-3 slices of plantains. -------------------------------------------------- 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 " 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." 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. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |