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Chef2Chef Recipe Club - Volume 5 Issue 84 - October 23, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Today's recipes use chiles, horseradish and mustard to get their heat. I've included two salsas, one for anything and one for grilled fish. Then you'll find a Fajita marinade that is very versatile, I love it with flank steak or chicken. A little further down look for a great salad dressing and a spicy party dip. I like to dip avocados in the party dip, MMM! My wife grew an avocado tree from a pit! It stands about 11 feet tall in a corner of our guest room. For all the information you could ever want about avocados visit http://www.avocado.org It's a great site with information and recipes. -------------------------------------------------- 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. -------------------------------------------------- Here is a recipe for Salsa Rojo. It makes quite a good size batch so invite some of your friends over and go at it. Salsa Rojo Ingredients: 6 medium tomatoes, peeled, seeded and diced 3 bunches of scallions, sliced 2 cloves, fresh garlic, minced 10 jalapenos, seeds and veins removed, diced 1/4 cup red wine vinegar 3 tbsp. lime juice 3 tbsp. Olive Oil 1 tbsp. paprika 1 tsp. oregano 1 tsp. cumin 1/4 cup fresh cilantro, chopped Salt and Pepper to taste Procedure: Combine all ingredients in a large bowl and toss to incorporate. Serve with freshly fried corn tortilla chips and a Margarita. -------------------------------------------------- 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. -------------------------------------------------- Great Salsa For Fish Ingredients: 1/2 cup fresh pineapple, diced small 2 cucumbers, peeled and seeded, diced small 1 red onion, diced small 1 tsp. fresh garlic, minced 1 red bell pepper, diced small 1 tbsp. red wine vinegar 3 tbsp. Olive Oil 1/4 cup fresh cilantro, chopped 1 tsp. red pepper flakes Salt and Pepper, to taste Procedure: Combine all ingredients in a large bowl and toss to incorporate. Serve with grilled Salmon, Swordfish or even shrimp. -------------------------------------------------- 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 -------------------------------------------------- Adolfo's Fajita Marinade Ingredients: 1/4 cup lime juice 1 cup red wine vinegar 1 tbsp. dry mustard 1tbsp. fresh garlic, chopped 1 tsp. oregano 1 tsp. cumin 1tsp. cilantro 1 tsp. paprika 2 cups Olive Oil Salt and Pepper to taste Procedure: Place all ingredients except the Olive Oil and salt and pepper into a blender and turn it on. Slowly add the Olive Oil while blender is running. Marinate shrimp, beef, chicken, pork or fish and then grill it. Serve with tortillas, guacamole, lettuce, tomatoes, grilled onions and peppers and some sour cream. Use the Salsa Rojo recipe above or your favorite store bought kind. -------------------------------------------------- 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 -------------------------------------------------- Here's a fun dressing I found on the Internet years ago. It gets it's heat from peppers and mustard. Rosa's Zesty Buttermilk Dressing Ingredients: 1 cup buttermilk 2 red jalapenos, veins and seeds removed, minced 1/4 cup grated cucumber 3 scallions sliced 1 tbsp. Dijon mustard 3 tbsp. fresh cilantro, chopped 3 tsp. lime juice 1/2 tsp. dill weed Salt and Pepper to taste Procedure: Place the ingredients in a glass jar and shake until mixed. Chill and shake again before serving. -------------------------------------------------- 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. Ask them for their new Extreme Hot and Spicy Blend! -------------------------------------------------- Here is a fun dip for your next party. It gets its heat from horseradish, jalapenos and mustard! Lupita's Party Dip Ingredients: 1/2 cup plain yogurt 1/2 cup mayonnaise 1 tbsp. prepared horseradish 2 jalapenos, veins and seeds removed, minced 1 tbsp. Dijon Mustard 1 tbsp. fresh parsley, chopped 1 tbsp. fresh tarragon, chopped 1/4 cup buttermilk Procedure: Combine the yogurt, mayo, horseradish, peppers, mustard, parsley and tarragon in a bowl and whisk well. Add the buttermilk while whisking until the consistency is just right for a veggie dip. Chill until service. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |