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Chef2Chef Recipe Club - Volume 6 Issue 44 - March 4, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Here are some tips for buying fish and seafood that everyone should know. Purchasing is all about QUALITY. Only buy seafood from reputable, commercial sources. The word "fresh" refers to seafood that has never been frozen. That is not to infer that "frozen" is bad. Frozen seafood can be superior in quality to some fresh seafood products, so base your buy on quality. Whole fresh fish should have bright, clear and shiny eyes. Scales should be shiny and cling tightly to the skin. Look for bright pink or red gills. Choose fillets that are moist and free of drying or browning around the edges. Look for firm fish that springs back when pressed gently with your finger. Use your nose, there should be no "Fishy" smell. Fillets and steaks should be the same and have a fresh-cut, moist appearance with no browning or dryness around the edges. Don't buy cooked seafood products which are in direct contact with raw seafood products in the display case of your market -there could be cross-contamination. Store live clams, oysters, mussels, crabs, lobsters and crayfish in well-ventilated containers and cover with a damp cloth or paper towel For more tips on storing, handling and cooking fish and shellfish http://recipes.chef2chef.net/recipe-seafood/ -------------------------------------------------- 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 -------------------------------------------------- Cordon Bleu Style Flounder Yield: 6 servings Ingredients: 6 flounder fillets, approximately 6 oz. each 6 slices cooked ham, 1/2 oz. each 6 slices Swiss cheese, 1/2 oz. each 1 tsp. orange zest 1/4 tsp. white pepper 1 egg, beaten 1 Tbsp. butter 1 Tbsp. all-purpose flour 1 cup milk 1/4 cup Parmesan cheese Preparation: Place 1 slice each of ham and cheese in the center of each flounder fillet. Cut to fit. Sprinkle orange zest and pepper evenly over each fillet. Roll the fillets and secure with wooden picks. Gently dip rolls in beaten egg, then coat with bread crumbs. Place in a 12 inch x 8 inch x 2 inch baking dish. Melt butter in saucepan over medium-heat; blend in flour. Slowly stir in milk and cook until thickened. Pour sauce over fish and top with Parmesan cheese. Bake at 350 degrees F. for 20 minutes or until fish flakes easily. -------------------------------------------------- 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 -------------------------------------------------- Red Snapper with Tomatillo-Serrano Chile Vinaigrette Yield: 6 servings Ingredients: Snapper: 2 Tbsp. peanut oil 6 red snapper fillets skinned, approximately 6 oz. each Salt and freshly ground pepper Tomatillo-Serrano Chile Vinaigrette (recipe follows) Tomatillo-Serrano Chile Vinaigrette: 4 fresh tomatillos, husked, rinsed and cut into small dice 1/3 cup jicama, diced 1 1/2 Tbsp. red bell pepper, diced 1 1/2 Tbsp. yellow bell pepper, diced 1/2 mango, peeled and cut into small dice 1 serrano chile, seeded and finely diced 1/3 cup peanut oil 2 Tbsp. extra virgin olive oil 2 Tbsp. white wine vinegar 1 1/2 Tbsp. balsamic vinegar 1 Tbsp. fresh lime juice 1 Tbsp. fresh lemon juice 1 small garlic clove, minced 1 to 2 Tbsp. fresh cilantro, minced Salt to taste Preparation: Snapper: Heat 2 Tbsp. oil in a large skillet. Add the snapper fillets and cook in batches over moderate heat for 2 minutes. Turn and cook on the other side until the fish is opaque throughout, about 3 minutes. Remove the fish to a large warm platter. Tomatillo-Serrano Chile Vinaigrette: In a bowl, combine the tomatillos, jicama, red and yellow bell peppers, mango and serrano chile, toss to mix. In a small bowl, combine the peanut oil, olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, garlic and cilantro. Whisk to blend well. Pour the dressing over the diced vegetables and stir lightly to mix. Season with salt to taste. Spoon the Tomatillo-Serrano Chile Vinaigrette onto 6 warm dinner plates and arrange the snapper fillets in the center. Serve warm. -------------------------------------------------- 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 AthensT and ApolloT 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 -------------------------------------------------- I have to admit, I've never tried this recipe, it was given to me by a friend. It sounds interesting though, so I will share it. Swordfish with Chile Watermelon B-B-Q Sauce Yield: 6 servings Ingredients: 4 Chipotle chiles, stems and seeds removed 2 Cascabel chiles, stems and seeds removed 6 Ancho chiles, stems and seed removed 1 Tbsp. extra virgin olive oil 1 medium yellow onion, sliced 4 cloves garlic, chopped 1/4 cup molasses 2 Tbsp. honey 3 cups watermelon 1 bunch cilantro, chopped 6 swordfish steaks, 7oz. each Salt to taste Preparation: Rehydrate the chiles by soaking them in water for at least half of an hour. Drain and pat dry. In a saucepan, heat the olive oil. Sauté the onions and garlic until soft. Add the chiles and continue to sauté for 2 more minutes. Add the molasses, honey, watermelon and cilantro and simmer for 10 minutes. Purée the mixture till smooth and cool it. Dip the swordfish in the sauce and grill to desired doneness, about 3 to 4 minutes per side. Season with salt. -------------------------------------------------- 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 -------------------------------------------------- Grilled Halibut with Rum Sauce Yield: 4 servings Ingredients: 1 Tbsp. fresh lime juice 1 Tbsp. orange juice 1 Tbsp. fresh ginger, grated 1 Tbsp. garlic, minced 1 Tbsp. fresh cilantro, chopped 1/4 tsp. ground cumin 1/4 tsp. allspice 1 tsp. freshly ground black pepper 2 Tbsp. honey 1/4 cup dark rum 4 1/2 inch thick halibut steaks 1/4 cup fresh orange juice 1 Tbsp. Dijon mustard 1 Tbsp. balsamic vinegar 1/2 cup extra virgin olive oil Salt and freshly ground black pepper to taste 2 cups mesclun or assorted salad greens such as radicchio, oak leaf, etc. 1 cup whole olives - Greek, Nicoise, etc. Preparation: In a shallow glass pan, mix together the lime juice, orange juice, ginger, garlic, cilantro, cumin, allspice, black pepper, honey and rum. Place halibut in the marinade, turning to coat both sides, cover pan with plastic wrap and refrigerate. Marinate 1to 4 hours, turning occasionally. Meanwhile, mix together the orange juice, mustard, and vinegar in a medium bowl, add the olive oil and whisk until well blended. Taste for salt and pepper, adding as necessary. Set aside. Remove fish from the marinade and pour the sauce into a small saucepan, simmer until heated through. Grill the halibut, basting with sauce, 2 to 3 minutes on each side. Place greens on four heated plates, spoon a tablespoon of the orange dressing over salad. Place halibut on top of the greens and drizzle the whole thing with the heated marinade. Scatter olives around and serve immediately. Serve with a nice loaf of French bread. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |