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Chef2Chef Recipe Club - Volume 4 Issue 112- June 3, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, We're all busy these days. That means it's more important than ever to stay healthy and protect those much needed energy reserves! When it comes to staying active, stick with proven winners. Favorites like oranges, grapefruit, lemons and tangerines taste great and are easy to enjoy, but they're also loaded with the vitamins, fiber and antioxidants you need to keep going! Check out the wonderful Pork Chop recipe from www.sunkist.com just below. -------------------------------------------------- BulkFoods.com Spices, Nuts, Chocolates, Candy, Dried Fruits, Trail Mixes, Supplements and so much more. You can also find grains and cereals, beans and seeds, pasta, sugar-free chocolates and old-fashioned candy. Free Shipping on all orders in the continental US! http://html.chef2chef.net/goto.php?id=142 -------------------------------------------------- Caramelized Sunkist Orange and Grapefruit Segments Ingredients: 1 lb. (1 pint) Raspberry sorbet (Other flavors of sorbet may be substituted) 16 oz. (2 cups) Sunkist orange juice, fresh 4 oz. Brown sugar 2 oz. Sunkist orange segments 2 oz. Sunkist grapefruit segments 2 oz. Almond slices, toasted; 4 each Mint sprigs Procedure: Using a #8 scoop, place 4 oz. sorbet in each of 12 margarita glasses. Place glasses on baking sheet, cover, and freeze until service. Combine Sunkist orange juice and brown sugar in a medium saucepan. Bring to a boil, cook and stir over medium high heat until liquid is reduced by half and has the consistency of syrup. Hold warm. TO SERVE: Heat 2 oz. of reduced Sunkist orange sauce and stir in 1/2 oz. of Sunkist orange segments and 1/2 oz. of Sunkist grapefruit segments. Remove 1 margarita glass with sorbet from freezer and ladle warm sauce over sorbet. Sprinkle sorbet with 1/2 oz. toasted almonds and garnish with 1 sprig of mint. Serve immediately. -------------------------------------------------- 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 -------------------------------------------------- Sunkist's Grilled Stuffed Pork Chop Ingredients: 4 each Pork Chop, center cut, 12 oz. 8 oz. Sunkist Moro Orange Stuffing (recipe below) 1 cup Sunkist Moro Orange Chipotle Glaze (recipe below) Moro Orange Stuffing: 5 1/3 oz. Prepared Stuffing (Your favorite) 2 2/3 oz. Sunkist Moro Orange, peeled, seeded, chopped 2 teaspoons Fresh Cilantro, chopped Moro Chipotle Glaze: 1/4 cup Fresh Sunkist Moro Orange Juice 1/2 cup Apple Cider Vinegar 1 3/4 oz. Chipotle Peppers, in adobo sauce, puréed 1/4 cup Soy Sauce, low sodium 2 cups Sugar, granulated Procedure: Carefully cut a slit into the side of the meat portion of the chop, moving your knife to form a pocket. Be careful not to cut through the meat surface. With a gloved hand, stick a finger into the opening and carefully enlarge the pocket. Fill the pocket with 2 oz. of stuffing. Brush both sides of the chop with the Sunkist Moro Orange Chipotle Glaze, and mark on the grill. Place on a pan, and place in a pre-heated 400º oven and cook for 12-14 minutes (or until desired doneness), brushing periodically with the glaze until the chop is cooked through and the stuffing is hot. Remove from the oven, brush one last time with the glaze and serve with starch and vegetable du jour. Moro Orange Stuffing: In a mixing bowl, blend the stuffing, Sunkist Moro Orange pieces, and the cilantro. Hold under refrigeration, covered, until needed. Moro Chipotle Glaze: In a large saucepot add all the ingredients and stir together. Bring to a boil and reduce to a medium high heat. Watch the pot so that the liquid does not boil over. Cook until the sauce is reduced and coats the back of a spoon, forming a glaze, 20-30 minutes. -------------------------------------------------- June 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 SoupBase.com says: just for signing up through this link... http://www.soupbase.com/emailentrys.htm your name will be entered in a drawing to win one of 2 - $50.00 shopping sprees at soupbase.com. This offer ends June 30, 2003. Winners will be notified and announced in the July issue. 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 -------------------------------------------------- Cyn's Fresh Orange Ice Cream 2 eggs 1/2 cup sugar Dash of salt (optional) 1/2 cup light corn syrup 1 cup heavy cream 1 cup milk 3 tbsp. grated orange peel 1/2 cup orange juice 4 tsp. lemon juice In large bowl of mixer, beat eggs, sugar and salt until thick and light-colored. Beat in remaining ingredients until well blended. Freeze until almost firm. Beat until smooth. Freeze again, then beat again. Turn into chilled 9x9" baking pan and freeze until firm, then cover airtight. Makes about 5 cups. (Woman's Day, August 1977) Note: Omit salt, if you want a sharp, refreshing citrus flavor, add it if you prefer a fuller, more blended flavor. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |