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Chef2Chef Recipe Club - Volume 4 Issue 115 - June 6, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Thanks to our friends at Sunkist for their contribution to this week's Recipe Club. Their site is very informative and they even have some great recipes for kids. There is a great recipe for guacamole in today's offerings. It's a good one. Next week I'll have a batch of recipes using fresh herbs from your garden. We'll feature a different herb each day. Rosemary, Oregano, Tarragon, Dill and Basil. Have a great weekend. -------------------------------------------------- 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. -------------------------------------------------- Sunkist's Zesty Guacamole Ingredients: 2 medium to large ripe avocados cut in half, pitted Grated peel and juice of 1/2 Sunkist lemon (1-1/2 tablespoons juice) 3 tablespoons chopped green onion 2 tablespoons coarsely chopped cilantro leaves 2 tablespoons red or green prepared or bottled salsa 1/4 teaspoon garlic salt Procedure: With spoon, scoop avocado pulp into bowl. With fork, coarsely mash avocado with lemon peel and juice. Stir in remaining ingredients. Cover and chill briefly or serve at room temperature with cucumbers, jicama, sweet bell peppers and zucchini, or baked tortilla chips. Garnish with lemon and avocado slices and cilantro leaves, 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 -------------------------------------------------- Sunkist's Salsa Mexicana Ingredients: 1 med. clove garlic, minced 1 tablespoon vegetable oil 1 can (8 oz.) tomato sauce 1 large tomato, chopped 1/4 cup chopped onion 1 to 2 tablespoon chopped cilantro or parsley Grated peel and juice of 1/2 Sunkist lemon 1/4 teaspoon Salt 1 or 2 small fresh serrano or jalapeno chiles or 1/4 cup chopped canned green chiles Procedure: In small saucepan, sauté the garlic in oil until tender. Remove from heat and stir in remaining ingredients. Serve at room temperature as a dip with tortilla or corn-chips. -------------------------------------------------- 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 -------------------------------------------------- Sunkist Lemon Chicken and Zucchini Ingredients: 1 broiler-fryer (about 2-1/2 pounds), cut into serving-size pieces 2 tablespoons vegetable oil 3/4 cup water 1 medium onion, sliced 1 chicken bouillon cube 1/2 teaspoon dried basil leaves, crushed 2 unpeeled medium zucchini, thickly sliced 2 tablespoons cornstarch Grated peel and juice of 1/2 Sunkist lemon Sliced or chopped pimientos (optional) 1/2 Sunkist lemon, cut into half-cartwheel slices Procedure: In a 10-inch skillet, lightly brown the chicken in the oil, pour off the fat. Add 1/2 cup of the water, onion, bouillon cube, and basil. Cover and cook over low heat for 30 minutes, add zucchini. Cover and cook 15 minutes longer, or until chicken and zucchini are tender. Remove chicken to a serving platter and keep warm. To make the sauce, gradually blend the remaining 1/4 cup of water into the cornstarch, add to ingredients remaining in skillet. Cook over medium heat, stirring, until thickened. Add Sunkist lemon peel and juice. Serve the sauce and vegetables over the chicken. Garnish with pimientos and lemon half-cartwheel slices. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |