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Chef2Chef Recipe Club - Volume 4 Issue 111- June 2, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, There's something about citrus fruit that makes people feel energized! From that zesty aroma when you sink your fingers into the skin of a fresh orange to the way your mouth waters when you slice a lemon in half. This week we will share many recipes from the fine folks over at www.sunkist.com and a few of our own. There is no better way to start than with a recipe for fresh lemonade…so let's get started! -------------------------------------------------- SoupBase.com A must-visit site for specialty cooking ingredients including the full line of Minor's "Chefs Make 'em, Chefs Use 'em" premium bases, sauce preps, gravies and flavor concentrates. At Soupbase.com,we've got everything from soup to . . . 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Winners will be notified and announced in the July issue. -------------------------------------------------- Sunkist Fresh Lemonade Ingredients: 1-cup (6 lemons) Fresh-squeezed Sunkist lemon juice 3/4-cup Sugar 4 cups Water 1 Fresh Sunkist lemon, unpeeled, cut in cartwheel slices Ice cubes Procedure: In a large pitcher, combine the lemon juice and sugar; stir to dissolve the sugar. Add the remaining ingredients and blend well. 6 servings -------------------------------------------------- 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 Restaurant Industry, Personal Chefs or Caterers at our online store. http://html.chef2chef.net/goto.php?id=205 -------------------------------------------------- Grilled Chicken, Sunkist Grapefruit and Arugula Salad 4 servings Ingredients: 4 oz. Arugula, stems removed 1 oz. Mint leaves 1 lb. Chicken breast, grilled, diced 1/2 inch 12 oz. Sunkist grapefruit segments 4 oz. Feta cheese, crumbled 4 oz. Nicoise olives 4 oz. Sunkist Grapefruit Vinaigrette (recipe below) SUNKIST GRAPEFRUIT VINAIGRETTE: 1 cup Sunkist grapefruit juice, fresh 1 teaspoon Sunkist grapefruit zest 1/2 cup Balsamic vinaigrette, prepared Procedure: Lay arugula and mint leaves evenly over large chilled salad plate. Arrange diced chicken and Sunkist grapefruit segments on top of greens. Sprinkle with feta cheese and olives. Drizzle over all with of Sunkist Grapefruit Vinaigrette. Serve immediately. -------------------------------------------------- One week left! This Month's Giveaways and Free Stuff! Feeling Lucky? Register to win a cookbook from Robert Wemischner and Diana Rosen called Cooking with Tea. It's a $35 dollar value. Click here to register: http://marketplace.chef2chef.net/sweep/ 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 line of Chef Clogs. These exciting new clogs have the flexibility and support every chef needs. Register to win one of 8 pairs to be given away. A $95 value for each pair. 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 -------------------------------------------------- Tuna Steaks Glazed with Ginger, Lime and Soy 4 servings Ingredients: 4 Tuna steaks, 1 in thick 2 tbsp. Lime juice 1 1/2 tbsp. Soy sauce 2 Garlic cloves, crushed 2 tsp. Ginger, grated 1 1/2 tsp. Sesame oil 1 tsp. Chili pepper, minced 1 tsp. Sugar Instructions Whisk ingredients in small bowl. Pour marinade over fish and turn to coat. Cover and let marinade for 30 min. at room temperature, or 1 hr. in the refrigerator, turning fish over once or twice and spooning marinade over. Preheat broiler. Broil fish 4 in. from heat source until glazed and golden, basting twice with marinade, approx. 3 min. Carefully turn fish over. Broil until glazed and just cooked. Transfer to plate and spoon juice over top. Clay Irving -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |