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Chef2Chef Recipe Club - Volume 4 Issue 124 - June 19, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hey Amigos! Today's recipes use chiles, horseradish and mustard to get their heat. I've included two salsas, one for anything and one for grilled fish. Then you'll find a Fajita marinade that is very versatile, I love it with flank steak or chicken. A little farther down look for a great salad dressing and a spicy party dip. I like to dip avocados in the party dip, MMM! My wife grew an avocado tree from a pit! It stands about 11 feet tall in a corner of our guest room. For all the information you could ever want about avocados visit http://www.avocado.org It's a great site with information and recipes. We also have another treat for you today. Chef Jon Gatewood, a.k.a. http://wanderingchef.net has contributed some of his favorite Hot and Spicy recipes for us to try. They sound Hot Hot Hot! -------------------------------------------------- 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 -------------------------------------------------- Salsa Rojo Ingredients: 6 medium tomatoes, peeled, seeded and diced 3 bunches of scallions, sliced 2 cloves, fresh garlic, minced 10 jalapenos, seeds and veins removed, diced 1/4 cup red wine vinegar 3 tbsp. lime juice 3 tbsp. Olive Oil 1 tbsp. paprika 1 tsp. oregano 1 tsp. cumin 1/4 cup fresh cilantro, chopped Salt and Pepper to taste Combine all ingredients in a large bowl and toss to incorporate. Serve with freshly fried corn tortilla chips and a 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 -------------------------------------------------- Salsa For Fish 1/2 cup fresh pineapple, diced small 2 cucumbers, peeled and seeded, diced small 1 red onion, diced small 1 tsp. fresh garlic, minced 1 red bell pepper, diced small 1 tbsp. red wine vinegar 3 tbsp. Olive Oil 1/4 cup fresh cilantro, chopped 1 tsp. red pepper flakes Salt and Pepper, to taste Combine all ingredients in a large bowl and toss to incorporate. Serve with grilled Salmon or Swordfish. -------------------------------------------------- Adolfo's Fajita Marinade Ingredients: 1/4 cup lime juice 1 cup red wine vinegar 1 tbsp. dry mustard 1tbsp. fresh garlic, chopped 1 tsp. oregano 1 tsp. cumin 1tsp. cilantro 1 tsp. paprika 2 cups Olive Oil Salt and Pepper to taste Place all ingredients except the Olive Oil and salt and pepper into a blender and turn it on. Slowly add the Olive Oil while blender is running. Marinate shrimp, beef, chicken, pork or fish and then grill it. Serve with tortillas, guacamole, lettuce, tomatoes, grilled onions and peppers and some sour cream. Use the Salsa Rojo recipe above or your favorite store bought kind. -------------------------------------------------- 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 -------------------------------------------------- Zesty Buttermilk Dressing Ingredients: 1 cup buttermilk 2 red jalapenos, veins and seeds removed, minced 1/4 cup grated cucumber 3 scallions sliced 1 tbsp. Dijon mustard 3 tbsp. fresh cilantro, chopped 3 tsp. lime juice 1/2 tsp. dill weed Salt and Pepper to taste Place the ingredients in a glass jar and shake until mixed. Chill and shake again before serving -------------------------------------------------- Here is a fun dip for your next party. It gets it heat from horseradish, jalapenos and mustard! Lupita's Party Dip Ingredients: 1/2 cup plain yogurt 1/2 cup mayonnaise 1 tbsp. prepared horseradish 2 jalapenos, veins and seeds removed, minced 1 tbsp. Dijon Mustard 1 tbsp. fresh parsley, chopped 1 tbsp. fresh tarragon, chopped 1/4 cup buttermilk Combine the yogurt, mayo, horseradish, peppers, mustard, parsley and tarragon in a bowl and whisk well. Add the buttermilk while whisking until the consistency is just right for a veggie dip. Chill until service. -------------------------------------------------- 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 -------------------------------------------------- And as promised, here are some recipes from Chef Jon Gatewood. Here's a cool Jalapeno recipe for you all... I developed it for a Nuevo Mexican Cooking class I did last 2 weeks ago. Jalapeno and Mixed Berry Tart Recipe By : Gatewood Serving Size : 20 Preparation Time :1:00 Ingredients: 6 ounces butter 1 1/2 cups flour 1 cup sugar pinch salt 1 teaspoon vanilla extract 1 pinch cream 4 each egg yolk 2 each egg 1 1/4 cups sugar 1 each orange -- zested and juiced 1 pinch cinnamon 1 dash nutmeg 1 pinch salt 1 teaspoon vanilla 1/2 pint blackberries 1/2 pint strawberries 3 each jalapeno In a food processor pulse together the butter, flour, sugar, salt and vanilla until a corn meal consistency occurs. Press into greased tart shell and chill. Mix together cream, eggs, sugar, orange juice, nutmeg, cinnamon, vanilla and salt. Quarter and halve strawberries and arrange them with the blackberries in the tart shell. Seed and slice jalapenos. Pour custard over berries then sprinkle sliced jalapenoes over the top. Toss orange zest plus maybe a teaspoon of sugar over that and pop it into a 350 degree oven for about 50 minutes. Remove from heat when tart is almost set. (still jiggley) Cool before removing from pan. -------------------------------------------------- Here are a couple chile sauces you might like too. Chef Jon This is nice with fried fish or shrimp cocktail type things. Chipotle Remoulade Sauce Serving Size: 20 Preparation Time: 0:15 Ingredients: 3 each egg yolk 1 tablespoon mustard 1 teaspoon salt pinch pepper 2 tablespoons lemon juice 3/4 cup canola oil 1 1/2 each chipotle pepper -- seeded and minced 3/4 cup olive oil Procedure: Combine egg yolks, mustard, salt, pepper, and lemon juice. Whisk until smooth and light ribbons. SLOWLY incorporate half of the oil. Add chipotles and finish incorporating remaining oil. Adjust seasonings. -------------------------------------------------- I toss wings, lamb chops and ribs with this one. Green Chili Buffalo Sauce Serving Size : 40 Preparation Time :0:30 Ingredients: 2 pounds roasted HOT green chillies -- skinned 1/2 cup scallion -- chopped 1/2 cup chives -- chopped 1 cup sugar 1 cup cider vinegar 3 cloves garlic pinch salt and pepper Bring it all to a simmer minus the chives. Simmer 10 minutes. Purée in a blender and strain through a medium sieve. Adjust seasonings. -------------------------------------------------- This one is a killer!!! The flavor is so good you can't stop, but the heat is so HOT you're in pain for a long time! lol. Habanero Hot Sauce Preparation Time :0:30 Ingredients: 3/4 pound habanero chiles 1 medium white onions -- chopped 3 cloves garlic 2 teaspoons olive oil 1 cup white wine 1 cup white wine vinegar 1 cup sugar pinch salt Remove stems from peppers. Saute / sweat peppers, onion and garlic with the olive oil for 5 minutes. Deglaze with wine and vinegar. Add sugar and salt then simmer 20 minutes. Purée in a blender. Cool and store. Visit Chef Jon Gatewood at http://wanderingchef.net -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |