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Chef2Chef Recipe Club - Volume 5 Issue 94 - November 6, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Chef Brenda Palmer's Musing Number 4: Everything tastes better on a stick! Think about it, not only savory kabobs and skewers but then there's cream sickles, lollypops or go the other way and you have lamb on rosemary skewers or shrimp on lemongrass sticks!!! Everything tastes better cooked outdoors on the grill, but even if you do them under the broiler, here are some autumn ideas. -------------------------------------------------- Replacements.com Founded by Bob Page in 1981, Replacements, Ltd. (located in Greensboro, NC) has the world's largest selection of old & new china, crystal, silver, and collectibles. Our 300,000 square foot facilities (the size of five football fields!) house an incredible inventory of 10 million pieces in more than 180,000 patterns, some over 100 years old! http://www.replacements.com/index.htm?s1=c2c&5& -------------------------------------------------- Venison, Brussels Sprouts and White Onions,. After cutting the venison in chunks, marinate with olive oil, garlic, rosemary and balsamic vinegar. Look for small Brussels sprouts, if you have to use the (want to be a golf ball when I grow up) sized ones then blanch them or even boil them for a minute. I suggest white onions because they are stronger and can stand up to the big flavors of venison and sprouts. Marinated venison is best in my opinion when cooked to med-rare, but if you feel the need to cook it well done you can always dip it in the butter to soften it back up. Throw out marinade and use the following lemon butter sauce to baste and serve with your skewers. Lemon butter sauce 4 Tablespoons butter 2 dashes cayenne pepper Juice of half a lemon 1 teaspoon lemon zest Melt, mix and divide into 2 ramekins or containers. One to serve for dipping your sprouts in, or pouring over. The other to dip your brush in for basting the cooking skewers. -------------------------------------------------- DietDivas.com FREE Weight Loss Newsletter Lose 2-5 pounds per week eating real food! The healthy & safe way to lose weight. Eat in restaurants and cook for your family too. Learn how to shed those unwanted pounds and feel great. Personalized plan - Personalized support. Start feeling great TODAY! Get your FREE weight loss tips, click below: http://html.chef2chef.net/goto.php?id=363 -------------------------------------------------- Chicken, English Chestnuts and Butternut Squash with Tomatillos. Chestnuts you say? They are wonderful if you have the patience to deal with them. I hear Perry Como singing "Chestnuts roasting on an open fire" as I think of trying to peel hot chestnuts, hoping I didn't burn one side while the other is still raw as often happened when I was younger. But when I got one just right, tossed it in butter and salted it while it's melting a little hole in the butter…I should ‘ve known at that tender age I would cook for a living because the burnt fingers didn't bother me when I got it right. It was WORTH IT! Instead of roasting your fingers, I mean chestnuts, try this. Take said chestnuts and boil the lil' buggers until the skins get soft, maybe 20 minutes? Drain a few at a time and peel them while they are still hot. Hopefully, they are not either old or over/under cooked and will not break apart when you skewer them. If this happens, go to plan B and wrap them in foil with butter, warm them over the grill and serve them with the skewers. Your chicken needs to be marinated or wrapped in bacon or it will get dry in spots. For a marinade, the choices are endless, but since you don't want to cover the flavor this time around I would just do it in canola oil, soy sauce and pepper. For the tomatillos, take off the dry outer layer and wash them well until all the stickiness is gone. Blanch them, and they're ready to go. The squash needs to be peeled and cut into chunks. Blanch them for maybe 30 seconds. Skewer everything, orange, white, orange, white….this is a great combination of flavors. Be careful not to over cook. These skewers are nice served with herbed mashed potatoes that have been featured on the recipe club before, or nice rice. My favorite for dishes like this: crusty bread and a salad. I like it as is, but here's a fall salsa that I made up while musing (pacing) around the house and lamenting all the tomatoes in my garden that never had a chance to turn red. -------------------------------------------------- Freddy Guys Filberts Oregon Hazelnuts lend a gentle, naturally sweet addition to your holiday baking. Freddy Guys are growers who specialize in providing you with fresh direct shipments of recipe ready ingredients that include pieces (sliced or diced) and meal as well as raw and roasted whole kernels. Hazelnuts are the perfect low carb snack, packed with antioxidants, poly unsaturated fats, and folate, all of which reduce the risk of heart disease and cancers. Freddy Guys has all this goodness snack-packed as well for lunches and outings. Try our sampler. http://html.chef2chef.net/goto.php?id=366 -------------------------------------------------- Mango and green tomato salsa 1 mango 2 jalapenos 1 green tomato 1 oz. Red onion 1 oz. Rice vinegar 1/8 teaspoon crushed coriander dash of ground nutmeg salt & pepper to taste 1 Tablespoon peach or apricot preserves Cut the mango, tomato and onion in a small dice of similar size. Use the juice of the mango also, but don't worry if a lot of it gets away form you while trying to cut it up. Warm all of the above gently for 10 minutes, s&p to your taste and serve warm or cold. If it's not spicy enough for you add a couple dashes of cayenne pepper or use habanera peppers next time. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |