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Chef2Chef Recipe Club - Volume 6 Issue 66 - April 5, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, This week we'll talk about some of my favorite spring vegetables and how to prepare them. Spinach, Artichokes, Asparagus, Rhubarb and Vidalia Onions. Rhubarb!, A vegetable? Yep and we'll talk about that on Friday. Today I've got 5 Vidalia onion recipes for you. Enjoy! The Vidalia Onion has the distinction of being called "the world's sweetest onion." And rightly so. Its mellow, yet juicy-sweet flavor is the result of the mild climate and unique soil combination found only in a designated area of South Georgia. It has also been proclaimed as the official State Vegetable of Georgia. Each April, lovers of these succulent bulbs eagerly await the start of the Vidalia Onion season which, until recently, lasted only a mere three months. Now, thanks to improved storage techniques, these sweeties are available right through December. The onion is fat-free and low in calories. One medium size raw onion is: A good source of Vitamin C, Sodium free and contains no cholesterol http://www.vidaliasfinest.com/ TIP: To make Vidalias even crispier for use in sandwiches, peel and cut the onions into slices or wedges and place in a bowl of ice water for about 30 minutes. -------------------------------------------------- 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 five 7 inch Santoku-Granton Knives on April 30th 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 -------------------------------------------------- Sweet Onion, Apple and Chicken Salad Makes 8 portions Ingredients: 3 cups (about 1 pound) diced, unpeeled sweet red apples 2 cups diced cooked chicken breast 1 cup coarsely chopped Vidalia onion 1 cup sliced celery 1/4 cup dark raisins 1/4 cup chopped toasted* walnuts Creamy Apple Dressing (recipe follows) *To roast walnuts: Place in a dry pan over low heat, stirring frequently, until golden, about 5 minutes. Preparation: In a large serving bowl, place apples, chicken, Vidalia Onion, celery, raisins and walnuts. Top with Creamy Apple Dressing; toss to coat. Serve immediately or cover and refrigerate until ready to serve. Creamy Apple Dressing YIELD: about one cup Ingredients: 1/2 cup plain low-fat yogurt 1/4 cup reduced-calorie mayonnaise 1/4 cup frozen apple juice concentrate, thawed 1 tablespoon lemon juice 1-1/4 teaspoons salt 1/8 teaspoon ground black pepper Preparation: In a small bowl combine yogurt, mayonnaise, apple juice concentrate, lemon juice, salt & pepper. -------------------------------------------------- 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 -------------------------------------------------- Sweet & Sour Vidalia Onions and Cucumbers Makes 6 portions Ingredients: 3 cups peeled, seeded and thinly sliced cucumbers 1-1/2 cups thinly sliced Vidalia onions 1/2 cup grated carrot 1/2 cup white vinegar 1/4 cup sugar 2 tablespoons chopped fresh dill or 1 tablespoon dried dillweed 1/2 teaspoon salt 1/4 teaspoon ground black pepper Preparation: In a medium bowl toss together cucumbers, Vidalia onions and carrot, set aside. In a liquid measuring cup combine vinegar, sugar, dill, 2 tablespoons water, salt and black pepper. Pour over cucumber mixture, toss to coat. Serve immediately or cover and refrigerate until ready to serve. -------------------------------------------------- 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 -------------------------------------------------- Vidalia Onion and Pear Salsa Makes 6 portions, 3 cups Ingredients: 2 cups chopped Vidalia onions 1 cup diced unpeeled pear 1/2 cup chopped roasted red pepper (from a 7 oz. jar) 2 tablespoons chjopped fresh jalapeno pepper 2 tablespoons chopped fresh cilantro 2 tablespoons lime juice 3/4 teaspoon salt Preparation: In a medium bowl combine Vidalia onions, pear, red pepper, jalapeno pepper, cilantro, lime juice and salt. Serve immediately or cover and refrigerate up to 2 days. Serve grilled with seafood, chicken or hamburgers. -------------------------------------------------- Revolutiontea.com A Revolution in Taste and Quality. Revolution Tea is proud to offer an assortment of the highest quality full-leaf tea crafted to suit the taste of today's palate. Our premium teas are available loose or in the nylon Infuser and Pyramid Tea Bag(TM). These innovative brewing systems combine the convenience of a traditional tea bag with the flavor quality of full-leaf tea, enabling even the most discriminating tea drinker to enjoy loose-leaf tea in a bag. Drink it in(C). http://html.chef2chef.net/goto.php?id=393 -------------------------------------------------- Spinach Salad with Grilled Vidalia Onion with Orange-Honey Vinaigrette Makes 4 portions Ingredients: 2 large (about 1-1/2 pounds) Vidalia onions cut in 8 (1/2 inch thick) slices 1/4 cup orange juice 1 tablespoon olive oil 2 teaspoons red wine vinegar 1-1/2 teaspoons honey or brown sugar 1/2 teaspoon salt a pinch of ground black pepper 1-10 oz. bag spinach 1 ripe tomato, diced Preparation: Preheat outdoor grill or broiler. Place Vidalia Onion slices on a grill or broiler pan. Grill until slightly softened and golden brown, about 3 minutes, turn and cook until tender, about 3 minutes longer. To prepare dressing, combine in a small bowl orange juice, oil, vinegar, honey, salt and black pepper, spoon over grilled onions. Serve, on a bed of spinach leaves topped with chopped tomatoes and drizzled with dressing. -------------------------------------------------- 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 -------------------------------------------------- Vidalia Onion Dip Ingredients 3 cups vidalia onions; chopped 3 cups swiss cheese; shredded 2 1/2 cups mayonnaise garlic salt to taste Preparation: Mix all ingredients and pour into greased 1 1/2 quart baking dish. Bake at 350 degrees for 35-45 minutes until lightly brown. Serve with corn chips -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |