Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Flashback! It's that time where people reflect back on the year. We thought we'd do the same. This week, we collected some of our favorite recipes from 2003. It wasn't an easy thing to do and some of our favorites didn't make the list. But we did it fairly! Yep…we narrowed the list down to 30, then picked the recipes out of a Chef2Chef hat. You'll get to see the remaining 20. -------------------------------------------------- Our first recipe is from my wild Aussie friend, Trixy. This recipe was posted on January 6th 2003 along with a whole week's worth of Australian recipes. My wife loves this recipe. (NOTE: a Rasher is a strip) Lemon Chicken with Basil Sauce This recipe can be prepared the day before, and then baked just before serving. The sauce is best made just before serving. 6 chicken breast fillets 3 rashers bacon 1 1/3 cup fresh breadcrumbs 1 1/2 tsp. lemon zest 3 tsp. lemon juice 2 cloves garlic 60 g (about 2 ounces) butter 1/2 cup plain flour 30g (about 1 ounce) butter extra Chop bacon finely, sauté in pan until crisp. Drain on paper towel. Pound chicken fillets thin. Combine bacon, breadcrumbs, zest, juice, crushed garlic and soft butter. Place in center of each fillet, fold over, pound edges together lightly, toss in flour. Heat extra butter in pan, add chicken, brown quickly on both sides. Place in oven dish and bake covered in moderate oven for 10 minutes. Turn over and cook for a further 10 minutes. Basil Sauce. 3 egg yolks 40g (About 1-1/2 ounces) butter, melted 2/3-cup chicken stock 2/3-cup cream 1/2 cup fresh basil leaves Put egg yolks into a blender; blend while slowly adding melted butter. Pour in chicken stock, cream and basil, blend until smooth. Heat without boiling. Pour over fillets to serve. -------------------------------------------------- Prairie Harvest.com The Holidays are here and you are looking for the very finest specialty foods? Listen to this! Foie Gras, Chinese Black Truffles, South Dakota Goose Breast, Truffle Oil and Butter, Dry Aged Buffalo Prime Rib, Elk Loin Roasts, Fresh Russian Wild Boar, Air Chilled Natural Chicken, Pheasant, Duck, Steaks, Huckleberries and more! All you have to do is click here! http://html.chef2chef.net/goto.php?id=147 -------------------------------------------------- Last January 31, Personal Chef Brenda Palmer shared this recipe with us. If you are having a New Year's Eve party at your house, this might be a good recipe to include. Crostini with Roasted Garlic Boursin and Poached Shrimp Makes 20 Ingredients: 1 baguette (sometimes sold as "French stick") 1/2 cup olive oil 10 large shrimp 1/2 teaspoon old bay seasoning 1 bulb garlic 1 package Boursin cheese (with garlic and fine herbs) 1 branch of fresh dill Procedure: If you are not a real lover of garlic, you don't need to add the roasted garlic to the Boursin, it already has garlic and herbs in it, but I like mine with more. Cut top off bulb of garlic so cloves are showing. Wrap in foil and bake in the oven at 400 for 45 minutes. Make 20 thin slices off the baguette, brush with olive oil and toast under the broiler. Poach shrimp (shells on) in water with old bay seasoning. Chill under cold water. Peel shrimp and slice lengthwise. Refrigerate till needed. Place Boursin in a mixing bowl; squeeze roasted garlic out of bulb and into the cheese. Mix well. To assemble, spread cheese on toasted bread (crostini), place half a shrimp on cheese and a tiny sprig of dill next to the shrimp. -------------------------------------------------- Recipe Club, Get your own Holiday Presents at Chef2Chef.net GatewayGourmet, we would like to offer you the opportunity to win 6 pucks (1.5 oz containers) of More Than Gourmet's Classic Stock Reductions. Demi-Glace, Chicken Sock, Venison Stock, Veggie Stock and more: http://www.gatewaygourmet.com/chef2chef_special.htm Win a 6-month Salsa Kiss Club of the Month Membership valued at $150! That's one specially selected free salsa and one free gourmet hot sauce every month for 6 months delivered to your door. http://html.chef2chef.net/goto.php?id=374 Register to a copy of the Chef of the Month, Jerry Traunfeld's cookbook, The Herbfarm Cookbook. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ What's new at Chef Revival? They have got a new handy and cleanable First Aid Kit, A New Drizzler Kit, The Famous CutRuler, A beautiful new Line Spoon and the "Got to Have" Bonetector! !0 winner's will each receive a set of all of these new items. Register http://ads.chef2Chef.net/goto.php?id=36 Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- This is one of Chef June Jacobs, C.C.P. "Keepers", submitted on February fourth. Another good one for a party. Avocado and Caviar Pie I don't know who created this recipe, but I wish I could take credit for it! I've been making it ever since my days with Judith at the Chicago Caterers. It takes a few minutes to put together, and it costs a few pennies, but itıs a real crowd pleaser. Chef June Jacobs, C.C.P. Makes one 7-inch pie Ingredients: 1 package unflavored gelatin 1/4 cup cold water Egg Layer: 4 hard cooked eggs, chopped 1/2 cup homemade mayonnaise (see Basics) 1/4 cup chopped parsley 1 large green onion, chopped pinch of salt dash of hot pepper sauce pinch of white pepper Avocado Layer: 1 medium (9 oz) avocado/diced 1 medium (9 oz) avocado/puréed 1 large shallot, chopped 2 tablespoons fresh lemon juice 2 tablespoons homemade mayonnaise 1/2 teaspoons salt dash of hot pepper sauce freshly ground black pepper Sour Cream & Onion Layer: 1 cup sour cream 1/4 cup chopped onion 4 ounces black, red or golden caviar (I donıt think Iıd use Beluga for this, but almost anything else goes. Actually, I prefer salmon roe for its unctuousness.) Fresh lemon juice one thin slice lemon Pam a 7-inch springform pan. Soften gelatin in cold water in measuring cup. Liquefy gelatin by setting cup in pan of hot water or in microwave for about 20 seconds on low. Egg layer: Combine all ingredients with 1 TABLESPOON of gelatin. Taste and adjust seasoning. Neatly spread egg mixture into prepared pan. Smooth top. Avocado layer: Combine all ingredients with 1-TABLESPOON gelatin. Spread evenly over the egg layer. Sour cream layer: Mix with rest of gelatin. Spread over the avocado layer. Cover the pan tightly with plastic wrap and refrigerate overnight. Just before serving, place caviar in fine sieve and rinse gently under cold water. Sprinkle with lemon juice. Drain. Spread evenly over sour cream. Garnish with a thin slice of lemon. -------------------------------------------------- Cedar Hills Seasonings At Cedar Hill Seasonings we have over 20 years expertise in blending gourmet seasonings that are both tasty and healthy. Apart from every-day use, our seasonings are also suitable for those who suffer from dietary problems such as borderline diabetes, heart problems, overweight and obesity, and high blood pressure. Our seasonings have no salt, no sugar, no msg and no preservatives. Every ingredient is good for you. But what you'll notice as soon as your start using Cedar Hill Seasonings is the fresh flavor they add to your food. It's like having a secret garden in your kitchen!! http://www.cedarhillseasonings.com/c2c_land.asp -------------------------------------------------- This recipe was submitted by Cynthia Bowan on Valentine's Day, 2003. The theme was "Meals for Lovers" and the recipes were wonderful. Visit Cynthia's Corner where she shares her monthly stories and recipes with us. http://chef2chef.net/features/cynthia/ Oysters On the Half Shell with Herb Topping Topping: 2 tablespoons chopped fresh parsley 4 to 5 large fresh basil leaves, minced 1 garlic clove, minced 1/4 cup dry plain bread crumbs 1 1/2 teaspoon capers, rinsed, dried, chopped 2 tablespoons olive oil 1 teaspoon lemon juice Salt Oysters: 1 to 1 1/2 cups rock salt 8 oysters 1 to 2 tablespoons unsalted butter, divided into 8 small pieces Lemon wedges In a small bowl, combine the topping ingredients into a moist mixture, adding more lemon juice if necessary. Season lightly with salt, mix well. Taste and adjust seasonings. Line a small pie pan with rock salt. Shuck the oysters and drain the juices. Place each oyster on a shell. Top oysters lightly with a scant teaspoon of herb mixture, place them on the salt. (The salt will hold the oysters in place so they will not slide in the pan.) Cover with plastic wrap and refrigerate until ready to use. Preheat the broiler. Remove plastic wrap, dot each oyster with a bit of butter. Place under broiler about 3 to 4 inches from heat. Cook until topping is golden brown, about 1 minute. Serve immediately with lemon wedges. Can prepare up to last paragraph several hours ahead. Complete last paragraph of instructions just before serving. Serves 2. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |
