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Chef2Chef Recipe Club - Volume 6 Issue 50 - March 12, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, I'd like to thank our host this week, Chef Paul Silva. I've saved these recipes to a new folder and intend on trying them all. Next week Chef June Jacobs, CCP will host the club with some wonderful Spring Recipes. Here are Chef Paul's final three recipes for this week. Well, I must have summer on the brain, because all these side dishes scream hot weather, picnics and a tall, cool glass of lemonade (or something stronger, if you know what I mean). It's no surprise that these recipes come from warmer climate countries - they really know how to cook up vegetables with some kick! -------------------------------------------------- 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 -------------------------------------------------- Vegetable Escabeche Dona Vito This is courtesy of my friend Juan Salinas, a great chef and cook. Escabeche is of Spanish origin, and yes, it is usually made with fish or seafood. Juan decided to do a vegetarian version, and it's amazing! Let the flavours sit for a few hours to increase their depth. You can serve this hot or cold. Try serving it with grilled grouper or jerked pork. Serves 8 3 cups white button mushrooms 1-1/2 tsp salt 1/2 cup water 2 medium onions, sliced 2 cloves garlic, sliced 1/4 cup olive oil 6 bay leaves 8 sprigs fresh thyme 8 sprigs fresh marjoram or 1 tbsp dried 1 sprig fresh rosemary 5 whole cloves 1/2 stick cinnamon 2 pickled serrano or jalapeno peppers, deseeded and cut into strips 1/2 tsp very coarse cracked black pepper 1/2 cup cider vinegar 3 cups water brown sugar, optional salt, to taste 1 small cauliflower cut into florets 1/2 lb. green beans, blanched 4 carrots, peeled and sliced Preparation: Place mushrooms and salt into hot, dry pot and stir a minute or two. Add 1/2 cup water and cover immediately. Let sit for 3 minutes and then stir. Let steam for 8 minutes without stirring. In a large pot, sauté onions and garlic in olive oil until soft. Add spices, peppers and stir. Add vinegar and 3 cups water. Add the brown sugar, if desired. Bring to a boil and season with salt. Add cauliflower to the pot and cook until tender. Remove the cauliflower and reserve in serving bowl. Add carrots and cook until tender. Remove and add to cauliflower bowl. Continue and repeat the process with the mushrooms and the green beans. Top the vegetables with the cooking liquid. -------------------------------------------------- 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 -------------------------------------------------- Green Mango Slaw Who says your vegetable side dish needed to be served hot? And who said all salads need to be full of torn lettuce and gloppy dressings? This is a refreshing and light slaw that uses the flavours of Thailand to season it. The slaw only needs to be prepared just before serving, as it will get too limp after time. You can prep the vegetables ahead of time, cover with a wet paper towel and refrigerate (except the apple - do that at the last second, as it will brown). This is a great time to pull out the mandoline slicer, if you have one. If not, recruit some help to help slice up those vegetables!! Green mangoes are NOT unripe "regular" mangoes - they are a specific type of mango, much smaller and have a smooth green skin on the outside. The flesh is white. You should be able to find them at an Asian grocer. Serves 2 Ingredients: Dressing: 1/4 cup lime juice 1/4 tsp. cumin, ground 2 Tbsp. vegetable oil 2 Tbsp. rice vinegar 1 tsp. fish sauce 1 to 2 tsp. honey Slaw: 1 green mango, peeled and julienned 1 carrot, julienned 1/2 red onion, julienned 1 Granny Smith apple, julienned 2 scallions, green parts only, sliced 1/2 Tbsp. chopped fresh mint 2 Tbsp. chopped fresh coriander Preparation: Dressing: Whisk together all the ingredients in a small bowl until well combined. Adjust seasoning with salt and pepper. Slaw: Combine all ingredients in a bowl and toss with dressing. -------------------------------------------------- A Spring Fresh Spinach Salad from Cedar Hill Seasonings Spring is the time to treat the family to fresh, healthy salads with no salt, sugar, MSG or preservatives. Sounds like hard work? Not with Cedar Hill Seasonings. Our Fresh Spinach Salad is bursting with flavor and health - Try it now: www.cedarhillseasonings.com/land_feb3_c2c.asp Cedar Hill Seasonings are blended from freshly picked herbs and spices - it's like having a secret garden in your kitchen. Visit our website or call (405) 340-1119. www.cedarhillseasonings.com/land_feb3_c2c.asp -------------------------------------------------- Cumin And Lime Grilled Corn Ahhhh….the smells of this item in Little India here in Toronto harkens the start of summer. Men stand outside of restaurants hawking their cobs on a stick to passersby's. The same goes on in Mumbai (Bombay) in India. Street food at it's best. Traditionally, the corn is husked, placed on a stick and grilled until done, then the spices and butter go on. I have changed it up a bit, making a compound butter, and slipping it under the husks, so the flavour infuses more and the corn isn't as charred. Cook the corn as long as you like - I prefer mine on the crunchy side, but most people like it a bit softer. This is great with tandoori chicken, or lamb kebabs. Serves 8 Ingredients: 8 ears of corn, husk attached 1/4 cup butter, softened 1 tsp. cumin, ground 1/2 tsp. cayenne pepper 1/4 tsp. salt (or more, to taste) 1 lime, zested and juiced Preparation: Preheat the grill to high. Pull back the husks most of the way down, without ripping them off. Remove any extraneous silky threads. Combine the butter, cumin, cayenne pepper, salt, lime juice and lime zest together in a small bowl. Slather the butter onto the corn kernels evenly, or to taste. Replace the pulled down husks to cover the corn. Place on the grill and cook for 7-10 minutes, turning the corn every few minutes. Pull back a little of the husk to check for doneness. Put any remaining butter for guests to put more on their corn, as with some cayenne pepper. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |