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Chef2Chef Recipe Club - Volume 4 Issue 123 - June 18, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hola Mi Amigos! Chile vs. Chili. A Chile is a pepper, so Chile powder would be the powder of a specific Chile. One of my favorites is Ancho Chile powder. It is a dried Poblano Chile and it is the most commonly used dried Chile "South of the Border". It's spectacular brick red color and earthy flavor makes it a must for a good Mole Sauce. I use this when Chili Powder is asked for in a recipe. What is Chili and Chili (or chilli) Powder? Well everyone knows that Chili is a dish made with peppers, spices, flavorful broth, maybe beans and meat, etc. Chili Powder can contain dried chilies of any blend and other spices, like oregano. One brand is not necessarily consistent with another, so your chili will taste different to you from last time if using a different powder. I recommend using a favorite Chile Powder for a consistent taste batch to batch. -------------------------------------------------- Culinary Classics Since Culinary Classics is the manufacturer, you are able to order form our pre-designed chef coats, pants, shirts, aprons, vest and more from our web site. If you want a different fabric or options, we are able to custom make even one item to order. Complete in house embroidery and a staff of design consultants are standing by to guide you through the ordering process. This makes for the ultimate service and product choices. http://html.chef2chef.net/goto.php?id=175 -------------------------------------------------- My first recipe today is what I'm having for dinner tonight, Green Chili. This is a house favorite here and came to us from our daughter Kelsey. She got it from a friend at work. It's easy to make, smells and tastes great and freezes well. This one uses canned chiles, if you like it HOT, just add more of the jalapenos. Green Chili 4 Servings Ingredients: 2 Tbsp. Olive Oil 1.5 lbs. Cubed Pork 1-1/2 Tbsp. garlic, chopped 1 med. Onion, diced 2 oz. chopped canned Jalapeno 8 oz. chopped canned green chiles 15 oz. canned chicken broth 15 oz. water 28 oz. canned tomatillos, drained and crushed 1 Tbsp. oregano 1/4-tsp. black pepper 1 tsp. cumin 1/4 tsp. crushed red pepper 1-1/2 Tbsp. Ancho Chile Powder Procedure: Brown the meat and onion in the olive oil, add garlic and cook for 1 more minute. Add remaining ingredients. Simmer for 1-2 hours depending how thick you like it. Serve with warm tortillas and a frozen Margarita! -------------------------------------------------- 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 -------------------------------------------------- Did someone say Margaritas! Here is a recipe that we use at our house in the summers. It's quick and easy and surprisingly delicious. Yes there is beer in it. Try it, You'll like it, I promise. Margaritas Serves 4-6 Preparation Total: 05 This magic elixir has inspired many great fantasies, business plans and even moved us to buy our first home, which happens to be in Mazatlan, Mexico. It was handed down to us by Dave and Vicki Adams who claim to have perfected it after years of intense research. Unfortunately, they were searching for a cure for baldness. 1 cup tequila, Cuervo Gold 1 cup limeade frozen concentrate 1 cup beer Ice Fill your blender nearly to the top with ice cubes, add the tequila and frozen limeade straight from the can and blend until smooth. Pour the beer into a decanter and add the frozen mix to it. Stir. Pour into salted glasses and enjoy !!! NOTE: Do not put the beer into the blender! What a foamy mess you'll make. I know! -------------------------------------------------- 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 -------------------------------------------------- Here is a simple red chili for you to try. It's really quite good and easy to make. Barb's Red Chili Serves 8 Preparation Total 3:00 Ingredients: 1 onion, medium, chopped 1 red bell pepper, chopped small 1 tsp. garlic, minced 1 1/2 pounds ground beef 1 teaspoon peppercorns, cracked 45 ounces Chile beans, Kuner's Hot Spicey style, 3 cans 24 ounces V-8 juice 24 ounces beef broth 2 tablespoons Ancho Chile powder 1 teaspoon ground cumin Procedure: Cook the ground beef, onion, bell pepper,garlic and pepper together in a heavy skillet until the meat is colored but not browned. Turn the heat to low and cover the meat with 1 1/2 cups of the beef broth and simmer for 25 minutes Add the beans, V-8, remaining beef broth, Chile powder and cumin to the meat and simmer for a long time (maybe 2 hours). -------------------------------------------------- Recipe Club, LIKE SPICY? The Best BBQ Burger recipe from Bandana Bandito Summer is barbecue time, and everyone has his or her own ideas on what makes a barbecue great. But the Bandit has found a classic burger recipe that is destined to become a favorite with ALL your family and friends. Succulent and delicious with the crunch of pickled Jalapeno peppers and the pure taste of the Bandit's spicy BBQ sauce - you're looking at the big hit of your summer! Click here for the BBQ burger recipe PLUS a special bonus potato salad recipe - exclusive to the Chef2Chef newsletter readers only! http://www.bandito.com/c2c_june.html All the products mentioned are available at the Bandana Bandito website, or call 800.880.5938. Our products are all available as singles or by the case (12 pcs.) http://www.bandito.com/c2c_june.html -------------------------------------------------- Here is a fun appetizer that can be made hotter by adding you favorite hot sauce or some chopped jalapeno. Chili Con Queso With Blue Corn Tortillas Serves 8 Preparation Total: 35 Ingredients: 1 can of Chili, No Beans 1 pound Velvetta (the Hot Mexican style) 1 4 oz. can canned green chiles, diced 2 each tomatoes, Roma, chopped 3 each scallions, chopped end to end 4 tablespoons red onions, chopped Combine all the ingredients in a heavy skillet and heat until smooth and reach just a boil. Be careful not to burn. This can be made in a crock-pot if you have the time to prepare ahead. It takes about two hours on low. Serve in the crock-pot at a low setting with a bowl of blue corn tortillas. Or serve with Frito's Scoops. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |