Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Every chef or cook does his or her own thing just a little bit different from the next one. That's what I enjoy most about reading recipes from different people. It was a lot of fun going back over the recipes from 2003. So many chefs, so many styles and techniques. I'm looking forward to 2004. Here is a link to our Recipe Club Archive. Take a trip back for yourself. http://chef2chef.net/news/club/ -------------------------------------------------- Mussels Dijonnaise (Steamed Mussels with Mustard Sauce) This is an easy and delicious variation on the classic Moules Marinière. You can leave out the mustard if you wish, and/or the cream…. But then you won't be making my recipe! Be sure to have lots of crusty bread to sop up the luscious sauce. Makes 4 servings Ingredients: 1/4 cup finely chopped onions 2 tablespoons finely chopped shallots 1 teaspoon finely chopped garlic 3 quarts mussels, beards removed, cleaned and scrubbed Sea salt and freshly ground pepper to taste 1 bay leaf 2 sprigs fresh thyme or 1/2 teaspoon dried 1/4 cup dry white wine 1/2 cup heavy cream 2 tablespoons Dijon mustard 2 tablespoons finely chopped flat-leaf parsley Procedure: Heat the butter in a large saucepan until melted. Add the onions, shallots and garlic and cook briefly, until wilted. Do not brown. Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream. Cover closely and bring to a boil. Cook for about 5 minutes, shaking to redistribute the mussels. Cook until all the mussels are opened. Using a slotted spoon, transfer the mussels to a serving bowl. Keep warm. Continue cooking the sauce for a minute, remove bay leaf and the thyme. Stir in the mustard with a wire whisk while heating. Do not boil. Spoon equal portions of the sauce over the mussels and sprinkle with parsley. Serve immediately with crusty bread Teacher's Tip: The beard on a mussel is seaweed that has gotten caught in the shell. Most widely available mussels are farm-raised and generally beardless and sand-free, but if you get the "wild" kind, you'll need to pull the beards off. They're edible, but generally not appetizing nor attractive. Wine Tip: My favorite wine with this dish is Sonoma-Cutrer Russian River Ranches Chardonnay. A French Chablis or flinty Muscadet would also pair well, tho differently. -------------------------------------------------- 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 -------------------------------------------------- The first week of March, our friend Chef Lee Lippert from SeafoodByNet.com hosted a week of seafood recipes. Here is his recipe for Halibut. For the highest quality seafood and prime beef visit Lee at: http://html.chef2chef.net/goto.php?id=164 Halibut in Champagne Sauce Makes 4 servings Ingredients: 1 1/2 pounds halibut fillets 2/3 cup Champagne 1 pound bay scallops 2/3 creme fraiche 8 tablespoons (1 stick) unsalted butter salt and cayenne pepper 1/2 cup peanut oil freshly ground white pepper 1 ounce salmon roe Preparation: Rinse the halibut fillets under cool water and pat them dry with paper towels. In a large non-aluminum saucepan, bring the Champagne to a boil. Add the scallops and cook for 3 minutes. Remove the scallops from the liquid with a slotted spoon and set aside. Boil the cooking liquid for about 15 minutes, or until reduced to about 3 tablespoons. Whisk in the creme fraiche, then remove from heat and whisk in the butter. Set aside. Preheat the broiler or charcoal grill. Sprinkle salt and cayenne pepper on both sides of the fish fillets and brush with the peanut oil. Broil for 4 minutes on each side. Remove and keep warm. Reheat the sauce gently and season to taste with salt and pepper. To serve: Ladle sauce onto 4 plates. Place the grilled fish in the center, dividing it evenly. Arrange the scallops in a large circle around the fish. Top the fish with a dab of salmon roe. -------------------------------------------------- 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 -------------------------------------------------- The following week Chef Paul Silva from Toronto hosted a week of Asian recipes. The following recipe was one of our favorites. Shredded Pork Wrapped in Sesame Crepes Sesame Crepes 1/4 cup flour Salt, to taste 1 egg, beaten 1 tbsp. sesame oil 1/2 cup milk 2 tbsp. ginger, minced 1 clove garlic, minced 1 scallion, thinly sliced, green parts only Method Combine the flour, salt, egg and sesame oil in a bowl. Whisk in the milk. Stir in the ginger, garlic and scallion. In a non-stick pan, add a touch of vegetable oil. Swirl around. Add just enough batter to spread around thinly. Move rapidly as the crepe will start cooking quickly. When the outside edges start coming off the pan and are cooked, flip the crepe over and cook the other side for a few seconds. You don't want too much colour on your crepes. Lay the crepes out to cool on a dry towel. Shredded Pork 2 lb. pork shoulder or butt, boneless 1/4 cup soy sauce 1/4 cup oyster sauce 2 tsp. ginger, minced 1 tsp. garlic, minced 2 tbsp. ketchup 1/2 tsp. sesame oil 3 tbsp. sugar 1/4 cup dry sherry Method Cut the pork into three large portions. Trim any excess fat. Combine the rest of the ingredients together in a large bowl. Add the pork and toss to combine. Marinade pork for 3 hours, refrigerated. Preheat the oven to 325F. Remove meat from marinade. Cook for approx. 1-1/2 hours, or until the pork is very tender. Brush with marinade as needed. Remove, cool slightly and shred meat or slice into thin portions. Final Dish Wrap sesame crepes around warmed shredded Pork . Serve with chopped scallion, soy sauce and sesame seeds. Serves 6. -------------------------------------------------- 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 -------------------------------------------------- A lot of Personal Chefs visit Chef2Chef.net in our forums and throughout the site. Chef Terry Henderson has hosted our Recipe Club a number of times. Here is a quick recipe for chicken with a Cuban twist. http://www.canadianpersonalchefalliance.com/ Cuban Style Chicken Ingredients: 1-1/2 Pounds boneless chicken -- 3/4" thick pieces Fresh ground pepper to taste 1 tablespoon olive oil 1/2 Cup chopped onion -- chopped 1/2 cup green pepper -- chopped 1 jalapeno pepper -- chopped 1 large garlic clove -- minced 1 teaspoon cumin -- ground 1 medium Tomato -- peeled and chopped 1 tablespoon lemon juice 15 ounce can black beans Sprinkle chicken with freshly ground pepper to taste. In a 12-inch skillet, sauté chicken in olive oil about three minutes on each side, remove from pan. Add the onion, green pepper, jalapeno pepper and garlic to bottom of pan without wiping out, so as to deglaze. Cook two minutes, or until onions are softened. Stir in cumin, tomatoes, lemon juice and black beans. Return chicken to pan, cover and simmer 20 minutes. Remove lid and continue to cook until chicken is cooked, about 10 minutes. Serve with rice, NOTES : Heat this dish either in a pre-heated oven at 350 degrees for15-20 minutes checking often, or in the microwave, on med-high for 5-6 minutes, checking often. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |
