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Chef2Chef Recipe Club - Volume 5 Issue 76 - October 13, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, First a quick note: If you enjoyed Mike Rodman's food stories last week, you might be interested in his book of short stories, to be published in the near future. To be included on a publication notification list, e-mail Mike at: rods84@earthlink.net We've had a spectacular display of autumn color here this year. In the high mountains of Colorado the display comes and goes quickly, so we make time to take a drive through the state when it happens. If you catch it just right, you'll see the golden or orange aspen leaves, the rusty reds and maroon brush on the hills. It can be quite spectacular. I came to Steamboat Springs, Colorado on October 18, 1983 for a 6-month vacation, and have been here ever since. I think it was the warm days and cool nights of Indian Summer that made me fall in love with the area. Then it started to snow and THAT is another story. Look for it in December! The change of the seasons inspires new diets and menus. This week we will celebrate some Autumn dishes from some of our favorite Recipe Club hosts and I'll add a few of my own. Today's recipes come from Kelly Johnson from the Evan's Street Station in Tecumseh, Mich. http://www.evansstreetstation.com His restaurant was voted best new restaurant by AAA Michigan Living Magazine. Enjoy! -------------------------------------------------- Got a Passion for Cooking or know someone who does? Make it your Career! Shop and compare TOP US Culinary Institutes that offer Financial Aid and Job Placement. Request Information today and get your Career cooking in just 15 months! Chef2Chef.Net/Culinary-Institute -------------------------------------------------- Butternut Squash Bisque with Bourbon Maple Syrup For the Soup 1/4 pound butter 1 large onion, sliced 3 cloves garlic, chopped 1/2 cup brown sugar 3 lb. Butternut squash, peeled and diced 1 tsp. Ground nutmeg 2 tsp. Dry mustard 1 tbsp. Ground cinnamon 1 qt. milk 1 qt. heavy cream Salt and pepper 1. In a heavy bottom pot melt the butter and add the onion and the garlic, cook over med-low heat till just softened and translucent. 2. Add the brown sugar and simmer till melted in. 3. Add Butternut Squash, nutmeg, mustard, cinnamon, milk and cream and simmer till the Squash is cooked through. 4. Put soup in the blender (carefully) and purée. 5. Strain through a china cap and season to taste with salt and pepper. 6. To serve, drizzle with a little Bourbon Maple Syrup. For the Bourbon Maple Syrup 1 cup Bourbon 3 ice cubes…Ooops wrong recipe! 1/2 cup brown sugar 1/2 cup Maple Syrup 1. In a small pot add brown sugar and bourbon and reduce (watch out for spontaneous combustion) till thickened and foamy. 2. Add Maple Syrup and simmer 3 more minutes. Let cool to room temp before using . -------------------------------------------------- Honey Mustard Chicken - a Bandana Bandito Gourmet Collection Series taste treat! Bandana Bandito's new Gourmet Collection Series products have spawned a clutch of new recipes that take San Antonio taste to a new level. At the top of the list is David Nelson's Honey Mustard Chicken - a melt-in-the-mouth concoction using Bandana Bandito's new Sweet Mustard Marinade. Click here to get Honey Mustard Chicken, plus a bonus recipe now. http://www.bandito.com/c2c_recipe_oct.html Only available to Chef2Chef Newsletter subscribers. Bandana Bandito's Gourmet Collection Series, including Sweet Mustard Marinade, Strawberry Chipotle Sauce, South Texas Creole Sauce, and 6 other Tex/Mex tastes are available in singles, cases or gift sets from the Bandana Bandito. http://www.bandito.com/c2c_recipe_oct.html or call 800.880.5938 for more info. -------------------------------------------------- Spinach Salad with Warm Bacon-Mustard and Honey Vinaigrette Serves 4 For the Bacon-Mustard Honey Vinaigrette 6 slices good bacon 1/2 cup honey 1/2 cup yellow mustard 1. Slice bacon into thin strips and add to a small pot on medium heat with 1 tbsp. of water. 2. Cook until water has evaporated and bacon strips are crispy. 3. With a slotted spoon, remove bacon and reserve. 4. In the pot with the bacon grease add the honey and the mustard and whisk together to incorporate. 5. Hold warm. For the Salad 2-lbs. fresh spinach stemmed and washed 4 hard-boiled eggs, chopped 1. In a big bowl add the spinach and toss the eggs in. 2. Add the warm vinaigrette and stir to coat all the leaves. Sprinkle the crisp bacon on top and serve with cracked black pepper. -------------------------------------------------- The Vanilla Queen invites you to visit her boutique at The Vanilla.COMpany, www.vanilla.com. Her socially-conscious business offers fascinating facts and information about vanilla's many versatile uses, sumptuous recipes, chefs-in-residence with unique tips on using everyone's favorite flavor and fragrance, stories from the growers and regions where vanilla is grown, and, of course, an array of the finest vanilla products available. The Vanilla Chef, the ultimate guide for using vanilla, is packed full of ideas, tips, and recipes for using vanilla in sweet and savory foods. Extracts, beans, ground vanilla, vanilla powders, beverages and foods, perfumes, bath and bodycare, home fragrances, and gifts, The.Vanilla.COMpany is your source for all things vanilla. http://html.chef2chef.net/goto.php?id=127 -------------------------------------------------- Seared Salmon with White Cheddar Mac and Cheese and Tomato-Fennel Beurre Serves 4 For the Mac and Cheese Ingredients: 2 cups fresh macaroni, cooked 2 pints heavy cream 4 oz. Parmesan cheese, grated 6 oz. smoked white cheddar cheese, grated Salt and pepper, to taste Procedure: 1. Reduce cream by half in a shallow pot. 2. Add cooked macaroni and bring to a boil. 3. Add cheeses stir vigorously until melted and remove from heat. 4. Do not boil the cheese. 5. Season with salt and pepper then let set 3 minutes before serving. For the Tomato Fennel Beurre Ingredients: 2 Tomatoes, diced 1/2 head of fennel, chopped (Save some of the Green Leaves for Garnish) 1/2 cup white wine 2 Tbsp. vinegar 1 lb. butter, chopped into small cube, cold Fennel seed optional Salt and pepper Procedure: 1. In a small pot add the tomato, fennel, wine and vinegar and reduce to almost dry and pretty thick. 2. Add the butter in stages on low heat whisking gently to emulsify. 3. Strain, season with salt and pepper and hold just above room temp. For the Salmon 4 ea. 6-8 oz Salmon fillets 4 oz vegetable oil Salt and pepper 1. Season the fish liberally with salt and pepper. 2. In a deep-sided pan add the oil and bring it to the smoke point. This seems like a lot of oil, but it is necessary to get a good crust on the fish. 3. Add the salmon to the pan and sear about 3 minutes per side or longer for more cooked fish. For the Plate Place a nice mound of Macaroni and cheese in the center of the plate. Place the beautifully seared salmon right on top and ladle the sauce around. Garnish with the reserved leaves from the fennel and serve. -------------------------------------------------- Recipe Club, Cool October Giveaways at Chef2Chef.net You could WIN Bandana Bandito's Gourmet Collection Series, including Sweet Mustard Marinade, Strawberry Chipotle Sauce, South Texas Creole Sauce, and 6 other Tex/Mex tastes. A $65 value. All these products are also available in singles, cases or gift sets from the Bandana Bandito. Visit the website or call 800.880.5938 for more info. Register to WIN here: http://html.chef2chef.net/goto.php?id=215 Chef Revival is giving away six Eric Futran autographed and framed Food Photographs. A $89.99 value each. http://ads.chef2Chef.net/goto.php?id=36 Corporate Images: You could win $1000 worth of promotional materials for your business with our new sponsor. They have 100's of Print and Promotional Products. Aprons, Cup Holders, Hats, Embroidery, Shirts, Accessories, Towelettes, Knives and more. Ask for John King. http://html.chef2chef.net/goto.php?id=355 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 Register to win free cookbooks on our Sweepstakes Page. Register to WIN Chef of the Month, Tanya Holland's new cookbook "New Soul Cooking". http://marketplace.chef2chef.net/sweep/ -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |