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Chef2Chef Recipe Club - Volume 4 Issue 107- May 27, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Yesterday, Martin Kimeldorf introduced you to rubs. Today we have some rub recipes and a couple great recipes. Print and save this whole week as your new "Q" guideline. I think after you've tasted some of these recipes, you'll be picking up both his books. I have them and they get used! Enjoy and I hope you all had a great extended weekend. -------------------------------------------------- MK's Basic Warm & Sweet Rub (the base) 3 Tbs. kosher or sea salt 3 Tbs. brown sugar 2 Tbs. Paprika 1 Tbs. Chili powder 1 Tbs. + 2 tsp. garlic powder 1 Tbs. onion powder 1 Tbs. Fresh ground pepper 3 Tbs. Dried parsley 2 tsp. Cumin, ground 1/4 tsp. Cayenne pepper Make a Steaks Rub by add the following… 1 Tbs. Espresso coffee beans, ground Add 2 tsp. more of Cumin 2 bay leaves, ground 1 Tbs. Oregano 1-1/2 Tbs. Rosemary, ground 1-1/2 tsp. Ground Chipolte. Make a Poultry Rub by add the following… 1 Tbs. Bay leaves, ground 1 Tbs. Basil, ground 2 tsp. Rosemary, ground 2 tsp. of sage, ground 1-1/2 tsp. Thyme, ground 1 tsp. Cinnamon 1 tsp. nutmeg, ground 1 tsp. Lemon zest (optional) Salmon Rub 2 Tbs. kosher or sea salt 3 Tbs. brown sugar 1 Tbs. garlic powder 1 Tbs. lemon zest 1 Tbs. pepper, fresh ground 1 Tbs. dill, ground or 1/4 cup fresh 1-1/2 tsp. Coriander 1 tsp. caraway seeds, ground 1/4 tsp. Chipotle, ground 8 juniper berries, ground -------------------------------------------------- Recipe Club, The secret to creating classic sauces, delicious soups or superb risotto is starting with a flavorful stock base. GatewayGourmet.com now offers More Than Gourmet's complete line of gourmet stocks & glaces at great prices. With a year shelf life, these reductions are perfect for home cooks and personal chefs who want to achieve maximum flavor without spending countless hours making their own. No chemicals. No MSG. No fillers or preservatives. Compare the ingredients. Demi Glace & stock reductions including veal, lamb, lobster, duck, veggie, venison, & more. For our Chef2Chef 10% off special, please visit http://www.profcs.com/app/adtrack.asp?AdID=36079"http://www.profcs.com/app/adtrack.asp?AdID=36079>http://www.profcs.com/app/adtrack.asp?AdID=36079 -------------------------------------------------- Sample grilling and smoking recipes The following recipes are excerpted from my books Grill Play and Smoky Pleasures. Sources for these eBooks are listed at the end. Monday—Grilled & Rubbed Salmon with Asparagus Four or twenty-four hours before wash and pat dry the freshest salmon you can get. I am fortunate to be able to buy troll caught salmon as opposed to farm raised product. I prefer the tail end because it has fewer bones. Generously apply the salmon rub to the flesh, gently press it in and cover with plastic wrap. Refrigerate and remove about 30 minutes before cooking, remove plastic wrap and let fish get to room temperature. Start your grill and as it gets to temperature, wash vegetables. I enjoy asparagus or broccoli. Lightly oil, salt and pepper the veggies. Grease or oil your grate. I use a piece of bacon, held in tongs. Put the veggies near the front where they will be easy to turn. Generally, vegetables will cook up in about 5+ minutes. Keep rotating them and then remove to a warming dish. Place salmon flesh side down and char broil for about 3 to 5 minutes. Then turn it over (with a fish spatula if possible) and cook at a lower temperature for another 5 minutes or until done. Salmon is done when a white liquid puddles on top. Or you can check to see if it flakes. -------------------------------------------------- SignatureSecrets.com A "signature" dish shows off a chef's or restaurant's creativity - an item worthy of bearing the name of the creator. In the same tradition, Signature Secrets culinary thickener provides the very best in thickening - speed, versatility, stability, appearance and taste - in hot or cold preparations. That's correct. You do not even have to cook Signature Secrets culinary thickener. It delivers smooth, appealing, lump-free textures in soups and sauces, gravies, dressings, and desserts. And they'll stay that way in and out of the freezer or refrigerator, saving you time and energy. This product is now available for the personal chef or caterer at our online store. http://html.chef2chef.net/goto.php?id=205 -------------------------------------------------- Tuesday—Charbroiled Rubbed Steak and Corn on the Grilled Cob Wash and pat dry the steak. Apply the rub and let it sit for about 1 hour at room temperature. While waiting, husk the corn, lightly oil, salt and pepper. I sometimes add a bit of garlic or onion powder. Grease the grill with bacon slice. Place corn over the warm spot, but where it is easy to turn. Slap the steaks down, close the lid and take 2 sips of your favorite beverage. Then rotate the steak 45 degrees to create cross hatch for another 2 sips. Turn the steaks over and repeat (about 5 minutes a side). If the steaks are thick, reduce heat and cook some more. As the corn cooks it will pop, that will be your signal to rotate the cobs. Corn often is done before the meat. Remove to a low temperature oven (say 200 OF ). Remove steaks when done. If unsure, cut into one and see if it is done to your pleasure. Then remove and let it sit 5 minutes to "rest". -------------------------------------------------- One week left! 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 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |