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Chef2Chef Recipe Club - Volume 4 Issue 108- May 28, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, I must apologize to one of our sponsors this week. Gateway Gourmet had a bad link in their ad just below. It offered a 10% discount to our Chef2Chef.net subscribers, but I entered the link wrong yesterday and we didn't catch it before we sent the mail out. Please drop by and check out their awesome line of products. More recipes from Martin Kimeldorf are just below. Enjoy! -------------------------------------------------- Herbed Chicken rub and Potato salad As before, wash and pat dry the meat. Apply the poultry rub.( Recipe in Tuesday's Club mailing ) And if you have the patience, try to get some of it under the skin. I prefer to slow cook my chicken on a smoker. If you use a barbecue use indirect heating (where the chicken is not directly over the flame or heat). When you are trying a new technique use a thermometer to check for doneness. Stick it in the thickest part. On a whole chicken this will be near a joint, like the leg-thigh area. Try not to touch the bone. Chicken is done at around 170 to 175 degrees. Once you get a sense for the look and feel of chicken done to your liking, you can simply test by sticking a small skewer into a thick part. When the juice runs mostly clear, or with only a small trace of pink, then it is done. Remove chicken and let it sit for about 10 minutes. It will continue to cook and the juices will return to the surface, making it more succulent. Either way I use indirect cooking at lower temperatures for about an hour and a half. Make your favorite potato salad. My family-recipe can be found in Smoky Pleasures, The Joy Of Smoke Cooked Barbecue. ISBN 0-9740655-3-6 http://chef2chef.net/cgi-bin/xml/feed.cgi?input_item=B000099STO&input_search_type=AsinSearch -------------------------------------------------- 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 -------------------------------------------------- Grilled Pork Chops with Special Sauce By Thursday, the week is slowing down and the weekend is in view. This time I'll make up a sauce for pork chops and add a spinach salad. We'll borrow a sauce from the Smoky Pleasures book to illustrate that recipes can migrate back and forth from grill to smoker. Since the sauce has various sugars it can only be added to the meat in the last 15 minutes or cooking. Then I add some more as the chops rest and place the remainder in a bowl for dipping at the table. Bourbon-Coffee-Apricot Sauce This recipe is based on a traditional barbecue sauce. The unique ingredients give it contemporary gourmet flair. This sauce works very well with chicken and ribs. For a quick and easy approximation of this recipe, substitute a store-bought BBQ sauce and eliminate the chili sauce, ketchup, honey, and lemon. Ingredients: 1 Tbs. butter 1/3 cup onions, minced fine 2 garlic cloves, pressed 1/3 cup apricot jam 2 Tbs. chili sauce 1/3 cup ketchup 1/4 cup honey 1/2 cup strong coffee (or 2 shots of espresso) 3 Tbs. lemon juice (or 3 small lemons), fresh 1 tsp. pepper, fresh ground 1 tsp. cumin 1/2 tsp. sea salt 1/4 tsp. chipotle, ground 1/2 cup bourbon Steps: Melt butter in a medium sized saucepan and sauté onions until translucent. Then add garlic for another 2 minutes. Add everything else (except the bourbon) and bring to a lightly rolling simmer for 5 minutes. Taste and adjust the flavor. Do you like more sweet, or sour, or heat? Then add the bourbon and simmer for another 5 minutes. Let it cool and sit for a few hours if possible before serving. But don't refrigerate or it will cool the meat. Refrigerate only left-over sauce. -------------------------------------------------- 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 -------------------------------------------------- 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 |