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Chef2Chef Recipe Club - Volume 4 Issue 114 - June 5, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Some Sunkist tips for buying citrus. Look for fruit that are firm and heavy for their size, with bright, colorful skins. Avoid fruit with bruised, wrinkled or discolored skins; this indicates the fruit is old or has been stored incorrectly. Citrus fruit peel may vary in thickness, depending on weather conditions during the growing season. Western climates make for bright colored oranges. However, don't worry if you see a Valencia with slightly green-colored skin. "Re-greening" is a natural process that can occur in warm weather, even though the fruit is deliciously ripe! www.sunkist.com -------------------------------------------------- Adventure Foods was created in 1985, and is dedicated to making trail foods as tasty as home cooked meals, but with the added convenience of a light weight and a quick or instant preparation. We offer entrees, breads, and dessert baking mixes, vegetable side dishes, an exciting line of cold water preparation salads and desserts, as well as an extensive line of bulk products. All of our bulk, individual, food items are gluten free, GMO free, all natural, and most of our ingredients are certified Kosher. We began offering special packing in 1995 for individuals who are diabetic, gluten intolerant, lactose intolerant, wanted vegan foods, or had any other health or food restriction. We offer a wide selection of foods that are already gluten free, and we will special pack any item that is not already offered gluten free or lactose free (inquire). www.adventurefoods.com ; Adventure Foods, Whittier NC 28789; 1-828-497-4113. -------------------------------------------------- Lemon Spice Tea 2 servings Ingredients: 2 cups Warm Water 1 tbsp. Honey 2 ea. Slices Lemon 2 ea. Stick Cinnamon 2 ea. Tea Bags Lemon Slices (Opt.) Instructions: Stick cinnamon should be broken up into small pieces. In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Add the teabags. Cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with additional lemon slices, if desired. -------------------------------------------------- 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 -------------------------------------------------- Halibut Cutlet in Sunkist Lemon & Dill Sauce Ingredients: 4 Halibut fillets, 5 oz. each, pounded to 1/4" thick (Option: Halibut fillets can be cut in two (2-1/2 oz.) pieces if preferred) 1/2 teaspoon Salt 1/2 teaspoon Pepper 1/2 cup Wondraź flour 1/4 cup Olive oil 1/2 cup White wine, dry 3/4 quarts Clam juice 2-1/2 tablespoons Fresh dill, chopped 4 teaspoons Granulated sugar 4 oz. Sunkist lemon segments, chopped 4 oz. Tomatoes, diced 1/4" 1 lb. Starch du jour 1 lb. Vegetables du jour Procedure: Season each side of halibut fillet with 1/16 tsp. salt and 1/16 tsp. pepper. Dredge each fillet in 2 Tbsp. Wondra flour. Heat 1 Tbsp. olive oil in skillet over high heat, then quickly brown halibut on both sides, until almost done. Remove from pan and hold warm. Deglaze pan with 2 Tbsp. white wine. Reduce mixture by half. Add 3/4 cup clam juice and 2 tsp. chopped dill. Reduce liquid by half. Return fish to pan and finish cooking. Stir in 1 tsp. sugar, 1 oz. Sunkist lemon segments, and 1 oz. tomatoes to just heat through. Liquid should not be reduced any further. Remove fish to serving plate and ladle with Sunkist lemon, dill and wine sauce. Serve with 4 oz. starch (potatoes/rice) and 4 oz. vegetables du jour. -------------------------------------------------- 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 -------------------------------------------------- Lemon Pudding Pie 6 servings Ingredients: 1 cup Granulated sugar 4 tbsp. Butter, softened, 1/2 stick 2 tsp. Finely grated lemon rind 1 cup Light cream-room temperature 1 Pinch cream of tartar 3 ea. Large egg yolks at room temp 1/3 cup Squeezed lemon juice, strained 3 tbsp. Plus 2 teaspoons flour 2 ea. Large egg whites at room tem 1 ea. Fully baked 9" pie shell Instructions: Cream butter well in large mixing bowl. Add 3/4 cup sugar in 2 additions, beating 1 minute after each portion added. Blend in the egg yolks,1 at a time, beating well after each addition. Beat in the lemon juice and rind, beat in flour and cream. Beat egg whites on moderately high speed in small deep bowl until frothy. Add cream of tartar; continue beating until soft peaks form. Add remaining 1/4 cup sugar, beat until firm but moist peaks form. Stir in small spoonful of the egg whites into lemon mixture, then fold in remaining egg whites. Gently, pour filling into baked pie shell. Bake at 400 degrees 10 minutes, reduce oven temperature to 350 degrees and continue baking about 25 minutes or until top is well risen and firm to the touch. Transfer to cooling rack. Cool completely; then refrigerate 6 hours before serving. Makes one 9" pie. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |