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Chef2Chef Recipe Club - Volume 4 Issue 128 - June 25, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club Hey it's Wednesday and at the time of this writing I am still not a Grandfather…for those of you out there who are waiting for the news. The phone could ring any second now. Will keep you posted here. Today we have a recipe from Chef Jay Burgess for Chipotle marinated Texas T-Bone Steaks with Creamy Avocado Sauce. Sounds absolutely tasty and I will be having it for dinner tonight. Chef Jay has a great site all about chiles, chile sauces and chile peppers. His link is below. -------------------------------------------------- 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 -------------------------------------------------- Chipotle marinated Texas T-Bone Steaks with Creamy Avocado Sauce Chef Jay Burgess, http://www.Chile-Pepper-Sauces.com Texas T-Bone Steaks, marinated in a Chipotle in Adobo Sauce purée, and served with a creamy Avocado Sauce. I always grill peppers with whatever I am grilling. I use Anaheim, Bell, Jalapeno, or whatever peppers are available at the local market. For the marinade, I simply take a can of store bought Chipotles in Adobo Sauce, pour entire contents into the blender, add the juice of 1 lime and enough water to allow the sauce to blend into a smooth purée. Place T-Bone Steaks in a plastic bag and add 2 tablespoons of the marinade for each steak you want to marinate. Allow the purée to cover the steaks and refrigerate for at least 2 hours, up to 24 hours. After your grill is preheated to a medium high heat, grill steaks over direct heat for 7 to 10 minutes per side, to desired doneness. Serve with grilled peppers and Creamy Avocado Sauce. (Recipe Below) -------------------------------------------------- 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 -------------------------------------------------- Creamy Avocado Sauce Ingredients: 6 tomatillos, cleaned and quartered 3 serrano peppers, sliced, stem removed 1/4 cup water 2 oz. cream cheese 1 ripe avocado, seeded and removed from skin 1 tablespoon cilantro, finely chopped Directions: In a small saucepan, bring water to a boil, add tomatillos and serranos. Cover and simmer 7-10 minutes,until tomatillos are soft. Stir in cream cheese, remove from heat, allow to melt. Transfer mixture to blender, add avocado and cilantro, blend until smooth. -------------------------------------------------- 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 -------------------------------------------------- Creamy Style Coleslaw Ingredients: 2 tbsp. green pepper, minced 1/4 cup sour cream 2 tsp. sugar 2 tsp. vinegar 1/2 tsp. seasoning salt 1/4 tsp. dry mustard 1/4 tsp. celery seed Dash powdered ginger Dash of white pepper 2 cups shredded cabbage 1/4 cup shredded carrots Paprika Procedure: Combine first 9 ingredients to make the dressing. Add cabbage and carrots. Blend and refrigerate for a couple hours. Decant into serving bowl and sprinkle with paprika. -------------------------------------------------- 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 -------------------------------------------------- Grilled Artichoke Bottoms Boursin Ingredients: I-14 ounce can of artichoke bottoms 1 tbsp. olive oil Sea Salt and Pepper 1 wheel of Boursin Garlic and Herb cheese Snipped chives Procedure: Just lightly coat and season the artichoke bottoms and grill, cupped side down, alongside your steak and peppers. A couple minutes before the steaks are done turn the bottoms over and top with a healthy tbsp. of Boursin cheese. Top with snipped chives. Wonderful -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |