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Chef2Chef Recipe Club - Volume 4 Issue 127 - June 24, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club Today you'll find 5 more fun recipes for Deckside Summer Dining. First a cool cucumber soup, then grilled lobster tails and a chilled beet dish. Then I threw in a fun recipe that we had Sunday night for Chicken Satay. The marinade is wonderful and will make enough for 2 dinners for two persons. So Chicken Satay on Sunday…Shrimp Satay on Tuesday! Why not? It's also a great recipe for appetizers for a bunch of people. Just pick up a bag of frozen chicken tenderloins, place them on bamboo skewers and into the marinade they go. -------------------------------------------------- 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 -------------------------------------------------- Cucumber Soup Ingredients: 2 tbsp. butter 1/4 cup scallions, minced 1-1/2 cups unpeeled but seeded cucumber 1/3 cup russet potatoes, diced and peeled 1/2 qt. Chicken or vegetable stock 1/2 cup fresh watercress leaves Sea Salt and white pepper to taste 1/2 cup of whipping or heavy cream 1/2 cup half and half, milk will do as well Procedure: Sauté the scallions in butter until soft. Add the cucumbers, potatoes and stock and cook over low heat for a good 12 minutes until potatoes start to soften. Add the water cress and cook for a few more minutes. Season to taste and puree in a food processor until smooth. Allow to cool then add the cream and half and half. Chill the soup thoroughly and serve in chilled bowls with a little sprinkle of chives over the top. -------------------------------------------------- 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 -------------------------------------------------- Lobster Tails with Citrus Butter Ingredients: 4 each 4-5 ounce lobster tails 1/4 cup unsalted butter, melted 2 tsp. lemon juice 2 tsp. orange juice dash of salt dash of pepper dash of paprika Procedure: Cut the lobster tails down the center through the meat but not all the way through the shell. Fold over butterfly style Combine remaining ingredients and brush over the meat. Put some foil over your grill and place the tails, shell side down on the foil. Cook covered for about 14-16 minutes until the meat is firm and white. Brush occasionally while cooking. Loosen the meat slightly before serving and brush one last time with the citrus butter. -------------------------------------------------- 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 -------------------------------------------------- Beets Vinaigrette Ingredients: 8 medium beets, peeled and cooked 1 tbsp. white wine vinegar 1/4 tsp. dry mustard 4 tbsp. canola oil 2 tbsp. scallions, chopped 2 tbsp. parsley, chopped Salt and Pepper to taste Procedure: Slice the cooked beets thinly. Combine the rest of the ingredients and whisk to incorporate. Drizzle over beets and serve at once. -------------------------------------------------- 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 -------------------------------------------------- Curried Chicken Fingers on a Stick Ingredients: 1 lb. of chicken breast, boneless, skinless, cut into strips 1 doz. Bamboo skewers Half of a small onion, minced 2 cloves of garlic, minced 1 tbsp. grated fresh gingerroot 1 tbsp. red curry paste 1 can of coconut milk 2 tbsp. rice vinegar 1 tbsp. soy sauce 2 tbsp. sugar Pinch of cayenne Pinch of salt Procedure: Thread the chicken strips onto your skewers and cut off the pointed ends of the skewer. Combine the remaining ingredients in a very large ziplock bag and shake to blend thoroughly. Now add the skewers with no sharp points left on them, into the bag and refrigerate for 3-4 hours. Grill until just done and serve with a spicy peanut sauce on the side. Garnish with chopped cilantro. Peanut Marinade For Satay Ingredients 1/2 c chunky peanut butter 1/2 c peanut oil 1/4 c white wine vinegar 1/4 c tamari (or substitute low-sodium soy sauce 1/4 c fresh lemon juice (approx. 1 large lemon) 4 cloves garlic; minced 8 cilantro sprigs; minced 1 whole dried red chile pepper; minced 2 tsp. chopped fresh ginger Instructions Combine all ingredients in a blender or food processor. Blend well to emulsify, adding a few drips of water if the mixture is too thick. Marinate beef or chicken (or pork) overnight. Notes: The traditional thick dipping sauce for satay, the Indonesian skewered beef (or chicken or pork) dish, is the inspiration for this marinade. To create satay skewers, thread thin, 1-inch-wide slices of marinated beef or chicken (or pork) onto wood skewers and grill them 2 minutes per side over red-hot coals. Serve the marinade as a dipping sauce, if desired. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |