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Chef2Chef Recipe Club - Volume 5 Issue 82 - October 21, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, I'd like to welcome a new member to my neighborhood. Bobby Jo Bogan, my next door neighbor brought Benjamin David Bogan into the world a couple days ago. Our new grandson will have a playmate! Yesterday I talked about some different types of peppers and how to use them. I have one more sauce that I'll share with you. I won an outdoor cooking competition with it one time. It's a recipe for a Chile Sauce that uses 9 different peppers. The recipe is a little large but the sauce freezes well and can be used for a lot of different applications. In the contest I used it with peppercorn crusted elk tenderloin steaks. You could use it in a crock-pot with chicken or pork. It would be great under a grilled steak or as an ingredient for a batch of chili. It would work over home made burritos or enchiladas. -------------------------------------------------- Hot Stuff! ForBurns.com If you're near a fire, you're near a potential accident. Have on hand what firefighters, emergency responders, our U.S. Armed Forces and Professional Chefs use for treating their burns - - -Water-Jel and Burn-Jel Emergency Burn Care Products. They cool the burn, prevent infection and stop the pain. You can order an introductory package for just $7.95 plus $2.00 shipping and handling by going to http://html.chef2chef.net/goto.php?id=349 or calling 1-800-645-6789. Our website gives you all the information you need - make the choice of professionals today! Be prepared. -------------------------------------------------- Dave's Nine Pepper Chile Sauce Serves 11 Preparation Total 1:15 2 tablespoons olive oil 1/2 teaspoon garlic, chopped 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 1 orange bell pepper 1 red jalapeno 1 green jalapeno 1 Anaheim pepper 2 serrano peppers 1 caribi pepper 1/2 red onion 3 tomatoes, large 1 cup tomato sauce 2 cups beef stock or broth 1 1/2 tablespoons arrowroot 1 1/2 tablespoons water Remove the stems and seeds from all the peppers and chop them along with the onion and tomato into a small dice. In the olive oil, sauté the chopped peppers, onion, tomato and garlic for 5 minutes. Add the tomato sauce and elk stock and bring to a boil. Simmer the sauce for 30 minutes until the vegetables are soft and broth is rich. Strain out all of the vegetables and return the sauce to the stove. Bring it to a boil. While the sauce is coming back to a boil, combine the cornstarch and water to make a lump free slurry. Once the sauce has come to a boil add the slurry to the sauce and allow to thicken. NOTE: I save the vegetables that I strained out of the sauce, purée them and put them into small freezer bags. I use the mixture to season mayonnaise, add zip to chili or taco meat. -------------------------------------------------- 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. -------------------------------------------------- Another favorite ingredient of mine for adding heat to a dish is Wasabi. Wasabi powder is available in most grocery stores and is also used in most sushi restaurants in the U.S. The powder is not real Wasabi at all. The customary ingredients are horseradish powder (dried and ground regular horseradish), mustard powder, cornstarch and artificial color (blue and yellow). It's convenient and inexpensive but tastes nothing like real Wasabi. Wasabi (Wasabia japonica syn. Eutrema japonica) is a highly valued plant in Japanese cuisine, used primarily as a condiment for seafood dishes. More recently it has found widespread appeal in western cuisine due to its unique flavor. Used as an ingredient in dressings, dips, sauces and marinades, Wasabi is a versatile spice and is rapidly becoming one of the most popular new flavors. Wasabi has a heat component that unlike chili peppers is not long lived on the palate and subsides into an extremely pleasant, mild vegetable taste that even people normally averse to hot food enjoy. This information comes from the only producer of fresh Wasabi in the continental US. Visit them at http://freshwasabi.com They have a very informative site and do offer some products and fresh Wasabi. For the following recipes however I will refer to the powdered kind you find in the stores in those little green cans in the Oriental section of the store. It is usually called Japanese Horseradish powder. The following recipe takes a basic sesame marinated chicken and takes it up a notch by adding the dipping sauce. I use this recipe with chicken wings too! The wings are great by themselves in the sesame marinade, but then you get to roll them in the dipping sauce. Yum! -------------------------------------------------- Wasabi and Sesame Grilled Chicken Breasts Serves 4 Preparation Total 1:25 Just a mouthful of flavors. Lemon, soy sauce, sesame and Wasabi combine to overwhelm your tastebuds and clear your sinuses. This is great with chicken wings too! 4 boneless chicken breasts SESAME MARINADE 3/4 cup WASABI SESAME DIPPING SAUCE Prepare the marinade according to the recipe. Set a little of the sauce aside. Marinate the chicken for 45-60 minutes at room temperature. Once the chicken is in the marinade, begin the Wasabi sesame sauce. Grill the chicken for 4-5 minutes on each side, on your grill until browned and the meat is firm. Serve chicken on 4 warm plates with some steamed or fried white rice. Drizzle a little of the reserved sauce over the chicken and serve some on small plates or in a small dipping bowl on the side of each. Sesame Marinade Serves 4 Preparation Total: 15 1/2 cup white wine 1/2 cup soy sauce 1/4 cup peanut oil 1/4 cup sesame oil 1 tablespoon Mirin, sweet rice cooking wine 3 tablespoons sesame seeds 1 tablespoon dry mustard 1 teaspoon cracked peppercorns 1 tablespoon fresh garlic, chopped 2 tablespoons fresh ginger root, grated 2 scallions, chopped Combine all ingredients in a bowl and stir to incorporate. This marinade can be made ahead of time and stored in the refrigerator. For whole birds, like chicken or pheasant, allow at least 3 hours marinade time. For red meat steaks, allow 45-60 minutes. Use the marinade to baste meats on the grill for a moist, more flavorful product. Wasabi Sesame Dipping Sauce Serves 4 Preparation Total: 35 You can adjust the heat of this sauce simply by adding or subtracting the Wasabi paste. 2 tablespoons Wasabi or Japanese Horseradish Powder 1/2 cup soy sauce 1 teaspoon sesame oil 1/2 lemon, juiced 1 tablespoon toasted sesame seeds Mix the Wasabi powder with enough cold water to make a stiff paste. Let it mature for 30 minutes to develop its heat. Whisk in the soy sauce, oil, and lemon juice. Add the sesame seeds just before serving. Serve the sauce on flat plates so your guests can roll their food in it, Japanese style. -------------------------------------------------- Signature Secret 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 home cook, personal chef or caterer at our online store. Click Here http://html.chef2chef.net/goto.php?id=205 -------------------------------------------------- Here's a recipe from Cynthia Bowan from Cynthia's Corner. If you haven't been to Cynthia's Corner on our site click here: http://chef2chef.net/features/cynthia/ She has great stories and recipes every month and is an expert in my opinion on cookies. You should see the recipes in here! She says to use Wasabi sauce, I'm assuming she means the prepared Wasabi sauce or paste available in the store. If you can't find the prepared stuff, just mix the powder form with enough water to make a paste. Add a little at a time until you get the heat you want. Wasabi Crab Dip Serves 4-6 2 8-oz. packages Cream Cheese, cubed 1/4 cup fresh Lemon Juice 1 tsp. Granulated Sugar 3 Tbs. Wasabi Sauce 1 clove Garlic, minced 2 cups Crab Meat, rinsed Dash or two of Tabasco Sauce Crusty French Bread for dipping, torn into small pieces Cut the cream cheese into 1-inch cubes for easier softening, and place in a saucepan over low heat. Add the lemon juice and sugar to the softening cream cheese and remove from the heat to blend well. Stir in the Wasabi Sauce and minced garlic. Gently blend in the crabmeat as you mix well. Spoon the warm dip into a shallow baking dish and add a dash of tabasco sauce, to your taste. Broil for 5 to 8 minutes or until browned. Serve immediately with crusty French bread pieces for dipping. -------------------------------------------------- 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 -------------------------------------------------- This is a basic hot and spicy cocktail sauce using prepared horseradish from a jar. Very Spicy Shrimp Cocktail Sauce 3/4cup ketchup 1/2cup prepared horseradish 1/2lemon, juiced Tabasco to taste Cayenne to taste. Mix the ketchup, horseradish and lemon juice in a bowl. Add Tabasco and cayenne pepper to taste. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |