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Chef2Chef Recipe Club - Volume 6 Issue 65 - April 2, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, I hope you enjoyed this week's Vietnamese recipes. I had fun researching them and will be adding some to my "Keepers" folder. There is a Mango Smoothie recipe at the end of today's Recipe Club. For those of you over the legal drinking age, I might suggest adding a little libation to it and hit the deck this weekend. Have a good one! -------------------------------------------------- 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? 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U.S. residents only. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Vietnamese Soup with Basil, Lettuce and Prawns Yield: 4 Ingredients: 8 lg. prawns; devein and reserve 3 oz dry rice noodles; cook and reserve 4 1/2 cups chicken stock 1 tsp. ginger; minced 2 tsp. oyster sauce 8 tsp. soy sauce 1/2 cup carrot; finely sliced 4 stalks bak choi; cut in 1 -1/2 pieces 10 sm. hearts romaine lettuce 1/2 cup mung bean sprouts 1 tbsp. shredded fresh basil Preparation: Bring chicken stock to boil. Add garlic, ginger, oyster and soy sauce. Add carrots, bak choi, half of the lettuce, sprouts and basil. When ready to serve add prawns and cook for 3 minutes. Serve garnish with remaining lettuce. -------------------------------------------------- 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 -------------------------------------------------- Here is an old favorite I found in a Gourmet Magazine years ago. Vietnamese Fried Rice Serves 4 as a main course. Ingredients 2 bunches scallions 3 lg. carrots 2 cups fresh bean sprouts 2 lg. eggs Seasoning Liquid 2 tbsp. fish sauce 1 1/2 tbsp. rice vinegar 2 tbsp. sugar Rice 5 cups chilled cooked rice 2 1/2 tbsp. corn oil 2 tbsp. garlic; minced 1 tsp dried red pepper flakes 1/4 cup cilantro and/or mint; -chopped 1/4 cup dry-roasted peanuts; chopped Preparation: Finely chop enough scallions to mesure about 2 cups and coarsely shred enough carrots to measure about 2 cups. Rinse bean sprouts and trim stringy root ends if desired. In a small bowl lightly beat eggs. In a small bowl stir together seasoning liquid ingredients. Spread rice in a shallow baking pan and separate grains with a fork. In a deep 12-inch heavy non-stick skillet, heat oil over moderately high heat until hot but not smoking, and stir-fry eggs until scrambled, about 30 seconds. Add scallions, garlic, and red pepper flakes and stir-fry about 15 seconds, or until fragrant. Add carrots and bean sprouts and stir-fry until carrots begin to soften about 1 minute. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to the rice, tossing to coat evenly. Serve fried rice sprinkled with cilantro and/or mint and dry-roasted peanuts. Serves 4 as a main course. -------------------------------------------------- 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 -------------------------------------------------- Five Spice Chicken Yield: 4 Servings Ingredients: For Spiced Sherry 1/3 c five spice powder 1 c sherry For Five Spice Chicken 1 oz garlic; minced 1 oz onion; minced 4 tsp. spiced wine 1/2 tsp. salt 1/2 tsp. ground cloves 1 tsp. sugar 1/4 tsp. msg (optional) 7 tbsp. soy sauce 1/2 tsp. pepper 1 tbsp peanut oil 1 tsp. sesame oil 1 chicken For Lemon Sauce 1 tsp. fresh lemon juice 1 tsp. rice vinegar 1 tsp. sugar 1/4 tsp. pepper Preparation: Spiced Sherry, This condiment is the secret to this Five Spice Chicken dish. To make this combine, 1/3 Cup five spice powder and 1 Cup sherry. Mix well and store in a sterilized jar. Five Spice Chicken Wash and dry chicken. Combine garlic, onion, 2 tsp. spiced sherry, salt, cloves, MSG, 1 tbsp + 1 tsp. soy sauce.. Rub inside chicken. Place the chicken in a bowl and pour the remaining sherry and soy over the chicken. Marinade for 2 hours, basting every 20 minutes. Heat oven to 400F. Place the chicken on a roasting pan grid and bake for 10 minutes, brush with marinade, reduce the temperature to 350F bake for 45 more minutes, basting every 15 minutes. Combine oils, and brush on chicken. Cook another 20 minutes or until chicken is done. Serve with lemon sauce and a green salad. Lemon sauce: Combine ingredients and mix well. Ladle mixture into individual bowls. -------------------------------------------------- Tupperware My Tupperware is used for storing/freezing your meals, They go from the refrigerator right to the microwave or straight to the table. We have a wide assortment of products geared for your kitchen, You can set a beautiful table with our great Spring colors. You can get your pantry or cupboards in order with our modularmates, great improvement for organizing. Baking products for all your baking needs. My site is also bilingual, "Si hablo Espanol." http://html.chef2chef.net/goto.php?id=170 -------------------------------------------------- Mango Smoothie Actually a Martha Stewart Recipe, but I thought it might just go good with your meal. Ingredients: 1/2 lg. ripe mango 1/4 cup sweetened condensed milk 2 cups ice 1 tbsp. sugar; or to taste Preparation: Peel and pit mango; cut into chunks. Pulse ingredients in blender or food processor until ice is pureed. Add sugar to taste. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |