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Chef2Chef Recipe Club - Volume 6 Issue 41 - March 1, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Today is March 1, and that means it's time to launch our next seasonal recipe guide. This time we will celebrate fish and seafood. With our new Seafood Guide, you'll be able to find great recipes for shrimp, lobster, crab, clams, fish of all kinds and more. Recipes include preparations for gumbos, stew, side dishes, entrees, salads, stir-fry's, chowders, curries and much more. We even cover the essential tips for selecting, buying, handling, storing , and basic preparations and procedures for many kinds of fish and shellfish. And it's all in one convenient place. You'll see links to it all over the site or just click here: http://recipes.chef2chef.net/recipe-seafood/ I'd also like to invite you to visit the sponsors who have so generously supported our guide. You'll see their buttons throughout the feature. These are the finest sources for quality seafood available on the Internet -------------------------------------------------- Catalina Offshore Products For over twenty years Catalina Offshore Products Inc. has been distributing the freshest seafood to wholesalers who sell to restaurants and supermarkets everywhere. Now Catalina is selling its freshest seafood, including a variety of sushi/sashimi grade products, directly to the public via the Internet for wholesale prices. For More Information http://html.chef2chef.net/goto.php?id=400 -------------------------------------------------- Hot Crab Dip Yield: Approximately 4 cups Ingredients: 1/2 pound crabmeat 8 oz. package cream cheese, softened 1/2 cup sour cream 2 Tbsp. mayonnaise 1 Tbsp. lemon juice 1 1/4 tsp. Worcestershire sauce 1/2 tsp. dry mustard Pinch garlic salt 1 Tbsp. milk 1/4 cup cheddar cheese, grated Paprika, for garnish Preparation: Preheat oven to 325 degrees F. Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture. Pour into greased 1 quart casserole. Top with remaining cheese. Bake until mixture is bubbly and browned on top, about 30 minutes. Sprinkle with paprika and serve with crackers. -------------------------------------------------- Great-Alaska-Seafood.com At Great-Alaska-Seafood.com we select only the freshest Wild Alaska fish and shellfish, then quickly process it. We assure you the very highest quality because we process it ourselves. We offer Free FedEx Shipping direct to your door. Featuring the world's very largest king crab legs, colossal sea scallops, troll caught wild white king salmon, fresh halibut, sockeye and king salmon, plus a great assortment of gourmet quality alder-smoke seafood items. Great gift ideas at http://html.chef2chef.net/goto.php?id=397 -------------------------------------------------- Avocado, Crab Cocktail Yield: 6 servings Ingredients: 1 cup crabmeat, cooked 2 avocados, peeled and chopped 2 jalapeno peppers, seeded, deveined and finely chopped 1/4 cup Roma tomato, chopped 1/4 cup lime juice 2 Tbsp. extra virgin olive oil 2 Tbsp. onion, chopped 2 Tbsp. fresh cilantro, chopped 1 clove garlic, finely chopped 3/4 tsp. salt 1 dash of pepper 1 1/2 cups lettuce, finely chopped 1 lemon or lime wedge Preparation: Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on each of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges. -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net Do you need an brand new Chef Knife? Chef Revival is giving away eight 8 inch Chef Knives on March 31st to some lucky Chef2Chef.net Recipe Club members. Register for a chance to Win! http://ads.chef2Chef.net/goto.php?id=36 Register to win a copy of the Chef of the Month, Russell Cronkhite's cookbook, A Return To Sunday Dinner. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ 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 Chef Paul Prudhomme, creator of Magic Seasoning Blends, offers a FREE sample of his NEW Salmon Magic. Call 1-800-457-2857 for a sample with recipes. http://html.chef2chef.net/goto.php?id=387 You can get a FREE Food and Wine Apron with your paid subscription of only $19.95. That's a 37% discount from the cover price and the apron is beautiful. http://html.chef2chef.net/goto.php?id=379 -------------------------------------------------- Crab Cakes with Basil Aioli Yield: 4 servings Ingredients: Crab Cakes: 12 oz. crabmeat 1/4 cup roasted pimentos, minced 3 Tbsp. basil aioli (recipe follows) 1 1/2 tsp. lemon zest 3 cups plain bread crumbs Salt and pepper to taste 2 large egg yolks All purpose flour 2 egg whites beaten just until foamy 3 Tbsp. butter Basil Aioli: 3/4 cup mayonnaise 1/3 cup fresh basil, finely chopped 1 Tbsp. lemon juice 1 1/2 tsp. garlic, minced 1 1/2 tsp. lemon zest Salt and pepper to taste Preparation: Crab Cakes: Combine crab meat, pimentos, basil aioli and lemon zest in a large bowl. Mix in half of the bread crumbs and season to taste with salt and pepper. Mix in yolks. Form crab cakes into two cakes per serving using a generous 1/4 cupful for each. Coat cakes on both sides with flour and shake off the excess. Brush both sides with the egg whites and coat with the remaining bread crumbs. Cover and chill for at least two hours or up to six hours. Melt butter in a heavy skillet and working in batches cook cakes until golden brown and heated through (about four minutes per side). Place two cakes on each plate and serve with the remaining basil aioli. Basil Aioli: Mix all ingredients in a medium bowl. Season to taste with salt and pepper. Cover and refrigerate for at least one hour to allow the flavors to develop. -------------------------------------------------- Athens Foods: More fillo than anyone, everyday, all over the world! Athens is world's largest producer of fillo dough and fillo products. We have over 40 years of experience in perfecting the fillo dough process and are committed to continually creating new recipes and fillo appetizers, desserts and delicacies. Find Athens™ and Apollo™ Fillo Dough in your local supermarket or specialty foods store. For more information about Athens or where to buy http://html.chef2chef.net/goto.php?id=395 -------------------------------------------------- Crabmeat Crepes Yield: 8 crepes Ingredients: 8 pre-made crepes 2 Tbsp. extra virgin olive oil 16 mushrooms, sliced 1/2 cup onion, chopped 2 cups spinach, chopped 2 cloves garlic, chopped Salt and pepper to taste 10 oz. cream cheese 1 lb. crabmeat Procedure: Heat olive oil in a medium sauté pan. Sauté mushrooms and onion for 5 minutes. Add spinach, garlic, salt and pepper and heat for 2 more minutes. Add cream cheese and remove from heat mixing well. Mix in crabmeat and spoon mixture on crepes. Roll crepes and place in a warm baking dish. Keep warm in oven until served. Great served with Champagne. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |