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Chef2Chef Recipe Club - Volume 6 Issue 51 - March 15, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, This weeks host needs no introduction, but I'd be honored to introduce her anyway. This week Chef June Jacobs, CCP will share some of her favorite Spring Recipes. Spring will arrive here in the states this coming Saturday, so these recipes are very timely. We're all looking for easy dishes to prepare for everyday dinners, but we want them to taste and look as good as "company dinner." These recipes are presented with that idea in mind. Easy and delicious, made with (mostly) ingredients you'll already have on hand, even your mother-in-law wouldn't be able to find fault with dinner if she "happened" to drop in. June Jacobs, CCP -------------------------------------------------- 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 -------------------------------------------------- Chicken Ajíllo, El Charro (Chicken with Garlic and White Wine) Makes 6 1st course servings (2-3 main course) This dish is SO delicious - and it's easy enough to make for an everyday dinner. It's one of the house specials at my favorite New York restaurant, "El Charro." My friend Manuel Vidal, the owner of El Charro, not only gave me this recipe, we made it together at El Charro one blustery Saturday. You can enjoy it with your friends at home, too! Ingredients: 1 3 to 3 1/2 pound chicken cut into 16 pieces 3 tablespoons extra-virgin olive oil 2 heads garlic (Use all the cloves, peeled but whole) 1 cup dry white wine Sea salt and freshly ground black pepper to taste Preparation: Rinse the chicken in cold running water and thoroughly dry it with paper towels. Using a meat cleaver or poultry shears, cut the chicken into 16 pieces. Make a mixture of sea or kosher salt and freshly ground black pepper in a small bowl. Sprinkle this mixture generously over the chicken pieces. Warm a large sauté pan over medium-high heat and put in the olive oil. When the oil is hot but not smoking, add the chicken pieces and brown well on all sides. (You want to make sure the oil is hot enough that the chicken pieces will make a sizzling sound as you put them into the pan. This ensures that the chicken will sear immediately and the juices will stay inside!) After you have turned over all the chicken to brown on the other side, add the garlic and turn the temperature down low to let it sauté for a few minutes. Make sure the garlic does not get brown at all. Add the wine. Bring the mixture to the boil. Reduce the heat -- to medium, not too low -- and let simmer until the wine has almost evaporated, and has made a caramel-like sauce in the pan. Serve with Saffron Rice or homemade Potato Chips. Wine Tip: A Spanish Rioja or American Zinfandel (red) complements this dish wonderfully. -------------------------------------------------- Pepper-Passion.com "Pepper-Passion is a source for gourmet Sea-Salt and Peppercorns including our exclusive "Talamanca De Caribe" organic Black Pepper. We are also the creator of the Aphrodite Salt & Pepper Mill and other unique signature designs handcrafted from rare and exotic tropical hardwoods. A perfect gift with lasting value for any occasion." http://html.chef2chef.net/goto.php?id=401 -------------------------------------------------- Green Beans and Tomatoes, Greek Style Makes 8 servings A pile of crisp, fresh green beans on display at the Farmers' Market always makes me think of this delicious way to fix them. Ingredients: 2 pounds fresh green beans, trimmed and blanched 2 large onions, coarsely chopped 2 tablespoons olive oil 1/3 cup vegetable oil 1 clove garlic, chopped 4 large tomatoes, peeled and cut up, or 1 16-ounce can tomatoes 1 teaspoon Worcestershire Sauce 4 ounces water Sea salt and freshly ground pepper to taste Preparation: Blanch green beans. Refresh immediately in ice water to stop the cooking. Sauté onions in oil. When they are about half done, add the garlic. When onions are completely translucent, add tomatoes, water, Worcestershire sauce and salt and pepper. Cook for about 10 minutes. Add the green beans and cook for about 15 minutes more. Teacher's Tip: This dish is also very good prepared a day ahead and served at room temperature. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |