|
Chef2Chef Recipe Club - Volume 5 Issue 80 - October 17, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Well, it's Friday again and we'll wrap up this week of autumn recipes with a wonderful recipe for Mediterranean Lamb Shanks from Terri Pischoff Wuerthner, CCP. Have you ever wished you could do something just a bit different with a head of cauliflower? Well today you finally get a real "Keeper" Check out her recipe for Cauliflower with Lemon Mayonnaise and Cheddar Crust. Next week celebrity Cowboy, Poet and Chuckwagon Chef, Kent Rollins will teach us how to cook with a Dutch Oven. And NO, you don't have to do it over an open fire, but it would be cool if you knew how! And you might even win one of his cookbooks and more. Thanks again to all the contributors to this week's Recipe Club. I do appreciate all your help. Have a fine weekend. -------------------------------------------------- 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 -------------------------------------------------- Butter Lettuce with Oranges, Toasted Pecans and Shaved Asiago; Orange Vinaigrette Serves 6 The variety of colors and textures make this salad a favorite. The orange flavor in both the salad and the dressing are a refreshing and tangy complement to the rich sauce on the lamb shanks in this autumn menu. 2 small or l large head butter lettuce (about 1 pound, total) 2 small oranges 1/2 cup pecan halves 1 ounce Asiago cheese Dressing: 2 tablespoons fresh orange juice 6 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon white pepper 1/8 teaspoon paprika Wash and dry lettuce and store in refrigerator to crisp. Peel the 2 oranges, cut in half crosswise, remove seeds and break segments apart. Toast pecan halves in a dry frying pan set over medium-low heat for 5 minutes, or until they become fragrant. With a cheese plane or vegetable peeler, shave the Asiago cheese. Place the orange juice in a bowl and slowly whisk in the olive oil, salt, pepper and paprika. Tear the lettuce and toss with the dressing. Dish up onto a platter or individual plates. Top with orange segments, pecan halves and shaved cheese. -------------------------------------------------- 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. -------------------------------------------------- Mediterranean Lamb Shanks Serves 6 This recipe is prepped in minutes, yet tastes like you spent hours on it. Use an excellent quality sauce, as it is the foundation of the dish. 3 lamb shanks, cracked, about 3 pounds 1 26 ounce jar Marinara Sauce, or your favorite pasta sauce 1 cup red wine 1 cup chicken stock 1 teaspoon basil 1 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper Preheat oven to 375 degrees. Place the lamb shanks in a Dutch oven. Combine remaining ingredients and pour over shanks. Bake, covered, for 2 1/2 hours in preheated oven. Basil polenta is an ideal accompaniment, but pasta, rice, or bread works well—as long as you have something with which to soak up the rich, full-bodied sauce. -------------------------------------------------- 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 -------------------------------------------------- Basil Polenta Serves 6 The accent of basil is a delicious and colorful complement to the savory yellow polenta, bringing this simple dish up to the status of dinner-party fare. Cornmeal, rather than polenta, is used to achieve a smoother texture. 3 cups water 1 cup cornmeal mixed with 1 cup water 4 garlic cloves, minced 1/4 cup chopped, fresh basil leaves 1/2 teaspoon salt 1/4 teaspoon white pepper 1 tablespoons butter 2 tablespoons freshly grated Romano cheese Bring the 3 cups water to a boil in the top of a double boiler. Add the cornmeal-water mixture, garlic, basil, salt and pepper. Cook, stirring constantly with a whisk, until mixture again comes to a boil. Reduce heat and simmer for 20 to 30 minutes, until smooth, stirring occasionally. Stir in butter and cheese. When butter is melted, remove polenta from heat and serve with some of the sauce from the lamb shanks, spooned over or alongside polenta. -------------------------------------------------- BulkFoods.com Spices, Nuts, Chocolates, Candy, Dried Fruits, Trail Mixes, Supplements and so much more. You can also find grains and cereals, beans and seeds, pasta, sugar-free chocolates and old-fashioned candy. New: Come and check out our new custom seasoning blends. Free Shipping on all orders in the continental US! http://html.chef2chef.net/goto.php?id=142 Editors Note: I've used a number of the seasoning blends available from BulkFoods.com and was quite pleased with their flavor profiles, texture and appearance. I recommend them. -------------------------------------------------- Cauliflower with Lemon Mayonnaise and Cheddar Crust Serves 6 The textures and flavor combinations in this dish make it a favorite: the baked cauliflower is coated with a golden crust of sharp cheddar cheese, underneath which is a lemon mayonnaise that is a creamy complement between the mild cauliflower and the sharp cheese. 1 medium head cauliflower (about 1-1/2 pounds) 1/3 cup mayonnaise 1 teaspoon fresh lemon juice 1/2 teaspoon grated lemon zest 2 teaspoons Dijon mustard 1/8 teaspoon white pepper 2 tablespoons minced fresh tarragon 1 cup grated sharp cheddar cheese Preheat oven to 350 degrees. Steam the whole head of cauliflower for 15 minutes, until barely done. Cool slightly. Combine mayonnaise, lemon juice and zest, mustard, pepper and tarragon. Spread mayonnaise mixture over cauliflower. Pat cheese onto mayonnaise-coated head of cauliflower and bake in preheated oven for 10 minutes. Cool for a few minutes to let cheese set and slice into 6 wedges. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |