|
Chef2Chef Recipe Club - Volume 6 Issue 64 - April 1, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Happy April Fool's Day, Today's recipes are all entrees. The third one is for Frog Legs, you could substitute chicken if you like. No "Taste Like Chicken" jokes please. Frog legs are sold by the count of pairs per pound. I like a medium size, about 6-8 pairs per pound. The legs are about the size of a 16 count of Jumbo Shrimp each. I recommend that you buy Aquacultured (farmed) over wild. Farmed Frog Legs are lighter in color and milder in taste than wild. They are rarely sold in the US fresh, look for frozen. -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net Chefs, Caterers and Personal Chefs…No More Masking Tape! Win a New DayMark Label Applicator and 6000 dissolvable labels. A $131 value. Four winners each month. http://html.chef2chef.net/goto.php?id=408 Do you need a 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, Mario Batali's cookbook, Babbo. 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 -------------------------------------------------- Beef and Fried Potatoes Serves 6 Ingredients: Cooking oil 3 potatoes, peeled and sliced 1/2 tsp. Cornstarch 1/2 cup water 3 tsp. Fish sauce 4 garlic cloves, minced 1 onion, wedged into 8 pcs. 1 lb. top round steak, sliced thin 1 ripe tomato, cut into small dice 2 green onions, chopped 1/2 tsp. pepper Preparation: Put 1/2 inch of cooking oil in a heavy skillet and bring to a medium-high heat. Fry the potato strips until golden brown. Remove, drain, and set aside. Pour off all of the oil except 3-4 tbsp.. Stir the cornstarch into the water until all the lumps are gone and add the fish sauce. Reheat the remaining oil in skillet and briefly sauté the onion wedges and garlic. Add the beef strips and stir-fry for about two minutes. Then add the tomato and green onions. As you stir, add the cornstarch mixture. Cook for 3-4 minutes, until the liquid is reduced slightly. Return the potatoes to the skillet. Stir well and allow time just to heat through. Add pepper to taste. Serve. -------------------------------------------------- BulkFoods.com Spices and Seasoning Blends, Nuts, Chocolates, Candy, Dried Fruits, Trail Mixes, Supplements and so much more. You can also find grains and cereals, beans and seeds, pasta, sugar-free chocolates and old-fashioned candy. Free Shipping on all orders in the continental US! http://html.chef2chef.net/goto.php?id=142 -------------------------------------------------- Lemongrass Chicken Serves 4 Ingredients: 1 - 3 lb frying chicken 1 pinch White Pepper 4 Lemon Grass stalks 3 Scallions 2 Dried Red Chile Peppers Salt and Pepper to taste 2 tbsp. Peanut oil Pinch of Sugar 1/2 Cup Peanuts, chopped coarsely Preparation: Cut the chicken into small servings. Season with a bit of white pepper. Remove the outer stalks of the lemon grass and finely slice the tender white part at the base. Smash them with the base of the knife or a mortar and pestle. Finely slice the scallions. Seed, core and chop the chilies. Mix the chicken with the lemon grass, scallions, salt and a little pepper. Let it sit for about 30 minutes. Stir fry the chicken mixture in a wok for about 3 minutes, then add the chilies and stir fry for 10 more minutes, or until the chicken no longer looks pink. Season with sugar and pepper and add the chicken stock. Cook for a few minutes. Garnish with the peanuts, nuoc mam and cilantro. Serve with rice, if desired. -------------------------------------------------- MaineGoodies.com Experience Maine year round. Let us send you, or a friend, the treasures of Maine. Birthdays, Anniversaries, Weddings, House warming or just to remind yourself or a friend of how wonderful Maine is! Offering over 850 Traditional and Unique items. Free shipping in continental US. Sorry, no catalog. http://html.chef2chef.net/goto.php?id=136 -------------------------------------------------- Curried Frogs' Legs This delicious lemon grass and coconut-laced curry comes from southern Vietnam. If you prefer a very hot curry, simply use more chile peppers. (4 servings) Ingredients 4 Pairs of jumbo frog's legs 1 Stalk fresh lemon grass, or 1 tb Dried lemon grass 2 Fresh red chilies, seeded and sliced 2 Shallots, sliced 2 Garlic cloves, crushed 1 1/2 tsp. Sugar 1 tsp. Curry paste 2 tsp. Curry powder 1/4 tsp. Salt 2 tbsp. Nuoc mam (fish sauce) 2 oz Cellophane noodles 2 tbsp. Vegetable oil 1 small Onion, chopped 1 cup Chicken broth 1/2 cup Coconut milk or heavy cream 1 tsp. Cornstarch Fresh ground black pepper Coriander sprigs for garnish Preparation: Cut the frogs' legs into bite-size pieces. Rinse with cold water to remove any chipped bones. Pat dry and refrigerate. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak it in warm water for 1 hour. Drain and finely chop. In a blender, combine the lemon grass with the chilies, shallots, garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce. Process to a very fine paste. Rub the paste over the frogs' legs. Cover and refrigerate for 30 minutes. Meanwhile, soak the cellophane noodles in warm water for 30 minutes. Drain. Cut into 2-inch sections. Heat the oil in a saucepan over moderate heat. Add the onion and saute until translucent. Add the frogs' legs and brown well on all sides, about 3 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Uncover the pan and add the coconut milk, the cornstarch diluted in 1 tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook, stirring, until the sauce thickens, about 15 minutes. Add the cellophane noodles and bring the mixture to a boil. Remove from the heat. Sprinkle with black pepper and garnish with coriander sprigs. Serve immediately with rice, French bread or over rice noodles. Note: Instead of discarding the upper half of the lemon grass, crush it and cook it with the frogs' legs for extra flavor. Remove the stalk before serving. >From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |