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Chef2Chef Recipe Club - Volume 6 Issue 75 - April 16, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, I'd like to thank Jules Silver for his great recipes this week. I'd also like to thank him for his generous donation of two e-cookbooks called How to Make Restaurant Quality Sauces at Home. The winners of the cookbooks are Joseph Perozzi and Shawn Mattadeen. Enjoy your e-cookbooks from GatewayGourmet.com. If you didn't win this week, you can still take advantage of the Chef2Chef.net discount and pick up a copy of the e-book at http://www.profcs.com/app/adtrack.asp?AdID=72869 for only $9.99. That offer expires on Sunday,4-18-04. Have a wonderful weekend! Today's recipe is for Halibut which is one of my favorite fish choices. Halibut is in the flounder family and can range in size from 25 to 325 pounds. It is the largest flatfish in the ocean and is very versatile. It can be poached, sautéed, fried, baked or as in this recipe, grilled. Did you know that a 250-pound female halibut could produce up to 4,000,000 eggs? -------------------------------------------------- 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, Rick Bayless's cookbook, Authentic Mexican. 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 -------------------------------------------------- Grilled Halibut with Pepper Cream Sauce Servings: 2 Ingredients: 4 halibut steaks Salt & pepper 6 ounces white wine 6 ounces homemade fish stock* 1 tablespoon black peppercorns, cracked 1 tablespoon white peppercorns, cracked 1 tablespoon green peppercorns, drained and diced 1 sprig fresh thyme 1 bay leaf 2 ounces heavy cream 3/4 ounce fresh chives, chopped *If you are not into making your own fish stock at home, check out a good alternative on our web site at http://www.gatewaygourmet.com/fish_stock.htm Preparation: Season the halibut steaks with salt and pepper and then brush on lemon juice and oil. To make the sauce: In a small saucepan, combine the white wine, stock (or reconstituted Glace de Fume Gold), peppercorns, thyme and bay leaf and bring to a simmer. Reduce by half. Remove the sprig of thyme and bay leaf. Add the cream and reduce to the consistency you desire. Taste for seasonings and adjust if necessary. Grill the steak to your liking. Just before serving, add the chives to the sauce and serve over halibut. -------------------------------------------------- Request FREE information and kick-start your NEW career in 2004! Our TOP Rated Culinary Institutes will provide you with the hands-on experience you need for an exciting and rewarding career in the rapidly growing culinary field. Click here http://html.chef2chef.net/goto.php?id=348 and ask for information today from a culinary school near you. You will be glad you did in 2005! -------------------------------------------------- Asparagus Amandine Servings: 2 Ingredients: 1/2 pound asparagus 2 tablespoons butter 1/4 cup sliced almonds, blanched Salt & pepper, to taste 1 tablespoon fresh lemon juice 1 teaspoon fresh parsley, chopped Preparation: Trim the asparagus spears by removing the tough ends and peeling the stalks with a vegetable peeler. In a medium sized sauté pan, big enough to hold the asparagus, blanch them for approximately 1 -2 minutes. You want the asparagus to be cooked but still crispy. Drain the spears and keep warm. In a small saucepan, melt the butter over medium-high heat. Add the almonds and cook until the butter starts to brown. Season with salt and pepper, add the lemon juice and parsley. Plate the asparagus with the halibut and top with the spears with the almandine sauce. -------------------------------------------------- Chefs. Personal Chefs and Caterers, earn $450 in 6 Hours! Demonstrate Your Skills at the EXPO's "Kitchens That Cook!" Show. This is a great opportunity to demonstrate your culinary skills in front of an upscale audience. The event is nationally promoted and will be held at 54 locations simultaneously throughout the United States. The promotion of your personal chef business including handing out of business cards and brochures is permitted. http://chef2chef.net/features/expo/ -------------------------------------------------- Vegetable Barley A great side dish that works well with the Halibut. The recipe uses a vegetarian stock but if you want to add a little richer flavor, you may want to substitute chicken stock. Ingredients: 1 cup uncooked pearled barley 4 cups of vegetable stock or chicken stock 1 tablespoon canola oil 1 shallot, chopped fine 1 yellow squash, diced 1/2 cup mushrooms, diced 1 carrot, peeled and diced 1 tablespoon soy sauce Salt & pepper to taste Preparation: In a large saucepan, bring the stock to boil. Add the barley, reduce heat and simmer until the barley is cooked, about 25 minutes. Remember to stir the pot every once in a while. In a small sauté pan, heat the oil over medium-high heat. Add the shallot, squash, mushrooms, and carrot. Sauté for 6 minutes until the vegetables are lightly brown and just tender. Add the vegetables to the cooked barley and gently mix together. Season with soy sauce and salt and pepper to taste. Serve with halibut and asparagus. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |