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Chef2Chef Recipe Club - Volume 5 Issue 85 - October 24, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, This subject of Hot and Spicy Foods could go on for weeks but it won't. Today I've got two meals for you. The first one works around curry. Steam some artichokes and serve the Curried Mayonnaise with it. Then make the Musamin Beef Curry for your entrée. I've added a recipe so you can make your own Curry Paste or just use a store bought variety. This recipe is great for tougher cuts of meat like top round, but you could use tenderloin for a more desirable finished product. Then I've got a great chicken dish in a southwestern theme. If the weather is good where you are, fire up the grill and give it a try. Compliment that dish with some Spanish Rice. -------------------------------------------------- Hot Stuff! ForBurns.com If you're near a fire, you're near a potential accident. 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Curried Mayonnaise Serves 4 Ingredients: 1 cup mayonnaise 1/2 teaspoon curry powder 1/4 teaspoon dry mustard Procedure: Blend and chill. -------------------------------------------------- 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. -------------------------------------------------- It's fun to make your own Curry Paste, but if you don't have time you can buy some in the Oriental section of your supermarket. Put a little in at a time until it's right. Curry Paste Ingredients: 20 Ancho Chile peppers, dried, seeded 1 stalk lemon grass, coarsely chopped 1 cup shallots, thinly sliced 5 cloves garlic 1 tablespoon ginger root, coarsely chopped 1 lime, zested 1 tablespoon fresh cilantro 1-tablespoon coriander seeds 1-teaspoon cumin seeds 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon brown sugar 2 tablespoons peanut oil Procedure: Make sure that the seeds have been removed from the Chile peppers. Soak the peppers in hot water for 10 minutes. Remove the peppers from the water and drain them. Coarsely chop the peppers and combine them with all of the remaining ingredients. Place them in a shallow roasting pan and bake them for 20 minutes at 350 degrees. Allow the mixture to cool for 5 minutes and process in food processor until smooth. Store the paste in a covered glass jar in the refrigerator for up to 3 months. -------------------------------------------------- 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 -------------------------------------------------- Serve with steamed or a pilaf style rice on the side. Musamun Beef Curry Serves 4 Ingredients: 2 tablespoons peanut oil 1 teaspoon CURRY PASTE 3/4 pound beef top round, cut into 1" cubes 1 russet potato, large, cut into 1 inch dice 1 onion, sliced 1 can coconut milk 1 1/2 tablespoons fish sauce 1 teaspoon brown sugar 3 pequin pepper, chopped 1/2 cup peanuts, roasted Procedure: Heat the oil and the curry paste in a heavy skillet until the paste bubbles. Add the beef and brown it slightly, then add the potato, onion, coconut milk, fish sauce, brown sugar and chile peppers. Stir well and cook for 10 minutes over high heat. Reduce the heat and cook for an additional 30 minutes. Serve immediately. Sprinkle with roasted peanuts. -------------------------------------------------- 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 -------------------------------------------------- I added this recipe in case you want to grill some chicken this weekend. Make this marinade (I also use it for the dressing on my salad) and marinade 4 boneless chicken breasts in it for about two hours. While the chicken is grilling make the sauce. You might want to make the Grilled Pico de Gallo from the other day's recipe club as well. Place the Chicken on top of the grilled Pico de Gallo and top with the Green Chile Cream. There is enough vinaigrette left over for a fresh salad. Cilantro Lime Vinaigrette Serves 8 Preparation Total: 10 1/2 cup olive oil 1/2 cup peanut oil 1 lime, juiced with pulp 1/4 cup lime juice 1 1/4 teaspoons green peppercorns, crushed 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin, ground 2 tablespoons fresh cilantro, chopped Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade. -------------------------------------------------- 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. -------------------------------------------------- Green Chile Cream Serves 4 Ingredients: Serve on top of a grilled chicken breast that has been placed on top of a bed of grilled Pico de Gallo. 2 tablespoons butter 1 teaspoon garlic, chopped 1 teaspoon shallots, chopped 4 each jalapenos, seeded and minced 1/2 cup chicken stock 1 cup heavy cream 1 pinch salt 1 pinch cracked peppercorns 1 bunch cilantro, stems removed, chopped, reserve some sprigs for garnish fresh lime Procedure: In a saucepan, heat butter and sauté the garlic, shallot and minced jalapeno. Add the stock, bring to a boil and reduce by three-fourths. Add the cream and bring to a boil. Simmer until the sauce has reduced by about half and thickened enough to coat the back of a spoon well. Season to taste. Just before serving, add the clean, chopped cilantro and a small squeeze of lime juice. Heat to a near boil. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |