|
Chef2Chef Recipe Club - Volume 6 Issue 59 - March 25, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, The recipes today were sent in to America's Best Kitchens by people just like you. We have four recipes and one of them is for Tortilla Soup. I've got a good recipe for that soup and it's one of Pam and my favorites. But we are always on the lookout for a better one. We'll try this one from America's Best Kitchens. http://html.chef2chef.net/goto.php?id=357 -------------------------------------------------- TruestarHealth 1,000's of healthy and delicious low-carb meal plans are available to tempt your taste buds! Meals have been designed to fit into all diets and lifestyles including optimal wellness plans, weight loss plans, allergy-free (dairy-free, nut-free, wheat-free) and vegetarian plans (pesco, vegan and lacto-ovo). Each plan is designed specifically for you based on your age, height, weight, weight loss goals, activity level and sex. http://html.chef2chef.net/goto.php?id=406 -------------------------------------------------- Jeremy Edelmann's Dill Salmon Encroute (New Mexico) Ingredients: Puff pastry sheets 1 egg 3 to 8 slices dill havarti cheese 6 (4 ounces) fresh salmon fillets Lemon Pepper Preparation: Cut puff pastry sheets into 6 x 6 inch squares. Lightly beat the egg with 2 tablespoons of water and brush over the squares. Place one square of cheese on each, next the salmon and sprinkle with lemon pepper. Fold pastry over and be sure to seal well. Turn over and brush the top with egg mixture. Repeat with each salmon fillet. Bake at 375 degrees for 10 to 15 minutes. -------------------------------------------------- LatinDestinations.com Are you ready for the next gastronomic revolution? LatinDestinations.com launches the World Premiere of Culinary Tours to Peru. Mix the Magic of Machu Picchu and Peru with the finest Chefs and Food in Latin America. Interactive Classes and Dining at the best Restaurants. See first hand the Renaissance of Peruvian Cuisine from Ceviche to Pisco Sours. http://html.chef2chef.net/goto.php?id=410 -------------------------------------------------- Tuckmann Family Chicken Tortilla Soup (New York) Ingredients: Chicken: One 3-pounds chicken, cut up 8 cups water 3 tablespoons chicken base 1 stalk celery 1 white onion, chopped 2 bay leaves 1/2 teaspoon thyme 1/4 teaspoon oregano 6 sprigs parsley 1/4 teaspoon ground black pepper Soup: 2 tablespoons olive oil 1 green bell pepper, sliced 1 red bell pepper, sliced 2 white onions, sliced 8 cloves garlic, minced 4 tablespoons chili powder 1 1/2 tablespoons ground cumin 4 cups chopped, roasted tomatoes, peeled and seeded 1/2 cup firmly packed chopped cilantro Salt and pepper, to taste Fried corn tortilla strips 1 1/2 cups shredded monterey jack cheese 1/2 cup chopped green onions with tops Preparation: Place chicken in a Dutch oven and add remaining ingredients in first list. Bring to a boil. Reduce heat, cover and simmer for 45-50 minutes. Allow chicken to cool in stock. Strain off stock and save for soup. Remove all skin and bones from chicken and shred the meat. Set aside. Sauté peppers and onions in oil for 5-7 minutes. Add garlic, chili powder and cumin. Cook 3 minutes. Add chopped tomatoes and cook 10 minutes to reduce liquid. Add chicken stock, shredded chicken and cilantro. Season to taste. Bring to a boil, reduce heat and simmer 3 minutes. Skim to remove fat. To serve, place tortilla strips in soup bowls, ladle in soup and top with Jack cheese and green onions. -------------------------------------------------- Welcome to Simply Saffron. Saffron is the dried stigmas of the flower ‘crocus sativus Linnaeus'. Its vibrant colour and beautiful aroma provides the perfect complement to all cuisine. Simply Saffron specializes in the sale of Sargol saffron, the finest and purest saffron in the world. If you are interested in acquiring any other specie of saffron then please contact us and we will endeavour to help you. http://html.chef2chef.net/goto.php?id=411 -------------------------------------------------- Beverly Toole's Kitchen Steak Diane (Pennsylvania) Ingredients: 4 slices beef tenderloin, cut 1 inch thick 1 tablespoon oil 1/2 cup cooked or canned pearl onions, drained 1/2 cup beef broth or consommé 1 tablespoon brandy or cognac 1 tablespoon dijon mustard 2 teaspoons flour 1 tablespoon butter or margarine Pepper Preparation: Quickly brown meat in oil in large skillet over high heat. Remove from heat. Add onions. Combine broth, brandy, mustard and flour, pour over meat. Add butter. Heat to boiling, stirring. Cook until steak is done. Season with pepper. -------------------------------------------------- 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 -------------------------------------------------- Felicia Hayes Citrus Rubbed Veal Chops with Sunshine Salsa (North Carolina) Ingredients: 1/2 teaspoon salt 1/2 teaspoon grated lime zest 6 well-trimmed veal loin or rib chops, cut 1 inch thick (about 8 ounces each) Sunshine salsa Mint sprigs, for garnish Sunshine Salsa: 1 mango, peeled, pitted and cut into 1/2-inch cubes 1/2 cup salsa 1/4 cup minced red onion 2 tablespoons fresh lime juice In a medium bowl, combine the ingredients. Cover and refrigerate until serving time. Preparation: Prepare an outdoor grill. In a small bowl, combine the salt and lime zest. Rub into both sides of the veal chops. Grill the chops over medium, ash-covered coals, 12 to 14 minutes, to medium doneness, turning occasionally. Serve with the salsa. Garnish with mint sprigs. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |