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Chef2Chef Recipe Club - Volume 6 Issue 79 - April 22, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Ok…Everyone who hates oysters, raise your hands. Wow…there are a lot of you. Well those of you with your hands down are in for a treat. I've got a few great recipes for you. I've never found a pearl in an oyster. An oyster produces a pearl when foreign material becomes trapped inside the shell. The oyster responds to the irritation by producing nacre, a combination of calcium and protein. The nacre coats the foreign material and over time produces a pearl. Folklore says that oysters should be eaten only in months with "r's" in them -- September, October, etc. Actually oysters can be eaten 12 months a year. The notion that oysters should not be eaten in "r"-less months, that is, months that occur during warm weather -- may have started in the days when oysters where shipped without adequate refrigeration and could spoil. But today all that has changed and you can enjoy oysters twelve months a year. -------------------------------------------------- 121MerchantAccount.com 121merchantaccount.com offers restaurant owners merchant processing for as low as 1.64%. Not only do they save you money on processing, they can increase your business and productivity with low cost point of sale systems, gift card solutions, effective web design and internet marketing. Call toll free 800.628.5764 or Click this link: http://html.chef2chef.net/goto.php?id=412 -------------------------------------------------- Oysters Rockefeller 2 dozen oysters, shucked saving bottom shell 4 pans with rock salt 1 cup (2 sticks) butter, softened 3/4 cup finely chopped cooked spinach 6 Tbsp. very finely chopped watercress leaves 1/4 cup finely chopped fresh scallion tops 2 Tbsp. finely chopped celery 3/4 tsp. salt 1/2 tsp. white pepper 1/2 tsp. dried marjoram 1/2 tsp. dried basil 1/2 tsp. cayenne 1/2 tsp. ground anise seed 1/4 cup Pernod Preparation: Combine all ingredients (for sauce) in a stainless steel or porcelain bowl and cream with a wooden spoon. Complete mixing with a whisk or blender at medium speed. Shape sauce into oval patties about 2.5 x 2 inches and 0.5 inches thick by scooping about two Tbsp. of sauce from bowl and pressing it into your palm. Set on a platter and refrigerate while you prepare the oysters for baking. Preheat the oven to 450F. Wash the oyster shells thoroughly and dry. Place a drained oyster on each shell and set them 6 to a pan on the rock salt. Cover each oyster with a patty of sauce and bake 10-12 minutes, until the sauce bubbles and is lightly browned on top. Allow to cool 3-6 minutes before serving. -------------------------------------------------- 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 -------------------------------------------------- Champagne and Tarragon Oysters Ingredients: 12 oysters, shucked 2oz unsalted butter 2 shallots, finely chopped 1/2 pint pink champagne or rose sparkling wine 2 tsp fresh chopped tarragon salt and freshly ground black pepper fresh tarragon leaves to garnish Preparation: Heat half the butter in a pan. Cook the shallots for 1 minute. Add the champagne, tarragon and seasoning. Bring to the boil and simmer until the liquid is reduced by half. Add the oysters to the pan and cook gently for 2 minutes. Spoon each oyster back into the shell. Increase the heat and whisk the remaining butter into the sauce, a little at a time. Pour the sauce over the oysters, garnish with fresh tarragon. -------------------------------------------------- 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! -------------------------------------------------- Classic Mignonette Sauce Makes sauce for 36 oysters Ingredients: 1/2 cup dry white wine 1 tablespoon sherry vinegar 1 shallot, finely chopped white pepper to taste salt as needed Preparation: Place wine and vinegar in saucepan and reduce to one-half. Turn off the flame and stir in the shallot, white pepper and salt as needed (remember: oysters tend to be salty). Set aside to steep. As you shuck your oysters, collect their juices and add to the mignonette sauce. Serve the sauce in small dishes or ramekins, letting your guests spoon it on top of each chilled, raw oyster on the half shell. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |