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Chef2Chef Recipe Club - Volume 5 Issue 3 - July 2, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club At the time of this writing…STILL no baby! Looks like more outstanding recipes from Chef Paul Silva today. Just the Habanero Jam component of this recipe is worth getting out of bed for. Sounds great for grilling. Enjoy and thanks Paul. Here's a one-pan dish that expresses the versatility that calamari, or squid, has with a myriad of flavours. Here we are combining the sweetness of lychees and the leeks with Kalamata olives, tomatoes and garlic. We add some heat with a habanero jam and the earthiness of a cilantro sauce. The combination is one that works on many levels - flavour, texture and contrast of temperature (hot squid, warm jam, cold sauce). You can try this with a Gewürztraminer or Off-Dry Riesling (they might be able to stand the heat of the habanero) Calamari can be a bit tricky when cooking - it turns tough when under or overcooked. You can tell when the Calamari is done when it has turned opaque (from it's original translucence) and begins to firm up a little - then it's ready. -------------------------------------------------- Bonetector.com Rack of lamb utensil prevents bones from burning while cooking. No more hassling with tinfoil. Ideal for chefs and home gourmets who want to simplify the cooking process. Free seasonings with your order! New cooking utensil for rack of lamb. Prevents burnt bones. Essential chef utensil, Bonetector, covers frenched bones when cooking to assure quality presentation. Speeds up preparation & cooking. Spring tension with teeth for tight gripping. Heavy-gauge stainless steel. Dish washer safe. http://html.chef2chef.net/goto.php?id=346 NOTE: Folks, I have a set of these and use them for when grilling rack of lamb, elk or veal. I never serve burnt bones any more! This new product belongs in every kitchen. -------------------------------------------------- Calamari 3 lbs. squid - cleaned, both tentacles and tubes (tubes cut into rings 1/2" thick) 1/2 tsp. red chili flakes 2 lemons, juice of 1/4 cup olive oil Method: Marinate the squid in the chili flakes, lemon juice and olive oil for 1 hour in the fridge. Coriander Lime Sauce 3 bunches coriander, cleaned and chopped roughly 3 limes, juice of 3 bunches scallions, green part only, chopped roughly 1 tsp. garlic, minced 1 tsp. ginger, minced 1 1/2 cups yogurt 2 Tbsp. water, cold 1/2 tsp. honey 3 Tbsp. canola oil Method: Combine all ingredients in a blender until smooth. Thin out with water if too thick. Keep refrigerated. (This sauce goes well drizzled over whole roasted red snapper, as a marinade for skewered shrimp or even lightly topped over curried vegetables!) -------------------------------------------------- Footstarworks.com Help prevent slip and fall accidents with SAFETRAX slip-resistant footwear. Value-priced under $30, these quality leather shoes have been safety-tested and provide incomparable comfort for workers in the foodservice industry who find they are on their feet all day. Visit our website to place an order or call 1-800-756-1880. We offer a payroll deduction plan for large businesses, and provide a service organization to respond to all of our clients needs. Whether you want comfort, flexible, slip-resistant footwear for yourself or seek a program for your business (to also reduce worker's compensation claims), SAFETRAX slip-resistant footwear will give you a reliable fit, a comfortable shoe and sole developed especially for your industry. http://html.chef2chef.net/goto.php?id=344 -------------------------------------------------- Habanero Jam (Makes 1-1/2 cup) 1/2 red onion, fine dice 1 red pepper, 1/2" dice 2 Habaneros, chopped fine 3 Tbsp. red wine vinegar 1/2 cup brown sugar 1/2 cup honey 1-1/2 Tbsp. lime juice 1 tsp. salt Method: In a small saucepan, sauté the red onion, red pepper and habaneros in 1 tbsp. vegetable oil for 3-4 minutes. Add the red wine vinegar and cook for 1 additional minute. Add the brown sugar, honey, lime juice and salt. Reduce heat to medium-low and cook for about 15-20 minutes until the liquid is thick and syrupy. Add water if it is too thick (remember that it will thicken as it cools). Puré roughly in blender or food processor. Transfer to a jar and let cool to room temperature. (Sauce will keep for several weeks in the refrigerator . Feel free to put on roast chicken, grilled pork chops or even in your grilled cheese sandwich!) -------------------------------------------------- Recipe Club, Some Hot Summer Giveaways at Chef2Chef.net 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 Chef Revival is giving away two sets of Chef Pants and Chef Coats to 6 winners. Each winner will receive a Gray Chef Coat and a pair of Kitchen Print Chef Pants PLUS a Green Chef Coat and a pair of Green Fish Chef Pants! This prize is valued at $159 each http://ads.chef2Chef.net/goto.php?id=36 Chef of the Month Allen Susser is giving away 5 copies of his cookbook, The Great Mango Book. Register to win one of 5 free copies. http://topchefs.chef2chef.net/recipes-2/susser/ -------------------------------------------------- To Assemble (makes 4 dishes) 1/4 cup Kalamata olives, pitted 1/4 cup lychees, peeled and pitted (or use canned) 1/4 cup thinly sliced leeks (white part only) 1/4 cup grape tomatoes, sliced in half 1 tsp. garlic, minced 2 tbsp. vegetable oil Salt and pepper, to taste Squid, marinated and drained, patted dry Cilantro Lime sauce Habanero Jam In a large sauté pan over high heat, heat the vegetable oil until simmering. Add the leeks and sauté for 1 minute. Add the squid and garlic. Sauté for 1-2 minutes, moving the contents of the pan around to ensure even cooking. Add the olives, lychees and grape tomatoes. Season with salt and pepper. When the squid has turned opaque and has started to firm up, remove pan from heat. On 4 plates, divide the squid and the garnish evenly. Top with the habanero jam and drizzle the cilantro lime sauce on and around the squid. Serve immediately. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |