|
Chef2Chef Recipe Club - Volume 4 Issue 125 - June 20, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Good Morning Recipe Club. TGIF! This subject of Hot and Spicy Foods could go on for weeks but it won't. We'll probably revisit it again before the summer is over. Today I've got two meals for you. The first one works around curry. Steam some artichokes and serve the Curried Mayonnaise with it. Then make the Musamin Beef Curry for your entrée. I've added a recipe so you can make your own Curry Paste or just use a store bought variety. This recipe is great for tougher cuts of meat like top round, but you could use tenderloin for a more desirable finished product. Then I've got a great chicken dish in a southwestern theme. If the weather is good where you are, fire up the grill and give it a try. Compliment that dish with some Spanish Rice. Next week…Deckside Dining recipes. Fun recipes for your grill. -------------------------------------------------- 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 -------------------------------------------------- Here is a simple mayonnaise I use for steamed artichokes. It's a nice twist from the old mayo and lemon thing. A variation on this recipe is to eliminate the dry mustard and add a couple rings of canned pineapple (chopped) and a tsp. of the juice from the can. The curry and pineapple blend perfectly. You'll notice that the color of the mayo will intensify after it has chilled for an hour or so. Curried Mayonnaise Serves 4 Preparation Total: 05 1 cup mayonnaise 1/2 teaspoon curry powder 1/4 teaspoon dry mustard Blend and chill. -------------------------------------------------- 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 -------------------------------------------------- It's fun to make your own Curry Paste, but if you don't have time you can buy some in the Oriental section of your supermarket. Put a little in at a time until it's right. Curry Paste Preparation Total: 50 20 Ancho Chile peppers, dried, seeded 1 stalk lemon grass, coarsely chopped 1 cup shallots, thinly sliced 5 cloves garlic 1 tablespoon ginger root, coarsely chopped 1 lime, zested 1 tablespoon fresh cilantro 1-tablespoon coriander seeds 1-teaspoon cumin seeds 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon brown sugar 2 tablespoons peanut oil Make sure that the seeds have been removed from the Chile peppers. Soak the peppers in hot water for 10 minutes. Remove the peppers from the water and drain them. Coarsely chop the peppers and combine them with all of the remaining ingredients. Place them in a shallow roasting pan and bake them for 20 minutes at 350 degrees. Allow the mixture to cool for 5 minutes and process in food processor until smooth. Store the paste in a covered glass jar in the refrigerator for up to 3 months. -------------------------------------------------- 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 -------------------------------------------------- Serve with steamed or a pilaf style rice on the side. Musamun Beef Curry Serves 4 Preparation Total: 55 2 tablespoons peanut oil 1 teaspoon CURRY PASTE 3/4 pound beef top round, cut into 1" cubes 1 russet potato, large, cut into 1 inch dice 1 onion, sliced 1 can coconut milk 1 1/2 tablespoons fish sauce 1 teaspoon brown sugar 3 pequin pepper, chopped 1/2 cup peanuts, roasted Heat the oil and the curry paste in a heavy skillet until the paste bubbles. Add the beef, potato, onion, coconut milk, fish sauce, brown sugar and chile peppers. Stir well and cook for 10 minutes over high heat. Reduce the heat and cook for an additional 30 minutes. Serve immediately. Sprinkle with roasted peanuts. -------------------------------------------------- I added this recipe in case you want to grill some chicken this weekend. Make this marinade (I also use it for the dressing on my salad) and marinade 4 boneless chicken breasts in it for about two hours. While the chicken is grilling make the sauce. You might want to make the Grilled Pico de Gallo from the other day's recipe club as well. Place the Chicken on top of the grilled Pico de Gallo and top with the Green Chile Cream. There is enough vinaigrette left over for a fresh salad. Cilantro Lime Vinaigrette Serves 8 Preparation Total: 10 1/2 cup olive oil 1/2 cup peanut oil 1 lime, juiced with pulp 1/4 cup lime juice 1 1/4 teaspoons green peppercorns, crushed 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin, ground 2 tablespoons fresh cilantro, chopped Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade. -------------------------------------------------- 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 -------------------------------------------------- Green Chile Cream Serves 4 Preparation Total: 30 Serve on top of a grilled chicken breast that has been placed on top of a bed of grilled Pico de Gallo. 2 tablespoons butter 1 teaspoon garlic, chopped 1 teaspoon shallots, chopped 4 each jalapenos, seeded and minced 1/2 cup chicken stock 1 cup heavy cream 1 pinch salt 1 pinch cracked peppercorns 1 bunch cilantro, stems removed, chopped, reserve some sprigs for garnish fresh lime In a saucepan, heat butter and sauté the garlic, shallot and minced jalapeno. Add the stock, bring to a boil and reduce by three-fourths. Add the cream and bring to a boil. Simmer until the sauce has reduced by about half and thickened enough to coat the back of a spoon well. Season to taste. Just before serving, add the clean, chopped cilantro and a small squeeze of lime juice. Heat to a near boil. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |