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Chef2Chef Recipe Club - Volume 6 Issue 86 - May 3, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, In May and June at Chef2Chef we celebrate Grilling and Barbecuing. In fact we just launched a whole new Grilling and Barbecue Recipe Guide. You'll find all kinds of great recipes and tips. To see the guide, click here: http://recipes.chef2chef.net/recipe-barbecue-grilling/ Now comes even more good news! To help us kick off our Grilling Recipe Guide, famed low-carb author Dana Carpender will host this week of our Recipe Club. Her new cookbook, The Low-Carb Barbecue Book, has over 200 Recipes for the Grill and Picnic Table. This week's recipes and tips are from her new book! Not only that, I have two copies to be given away exclusively to our Recipe Club members. Click the link and send me your email address for a chance to win a copy. I won't share your email with anyone and the winner will be announced in Friday's Recipe Club mailing. This is the link: dnelson@chef2chef.net?Subject=rc-drawing One more thing, Dana has a section in the front of her book and it explains the basics of grilling and smoking your favorite foods. The tips are exceptional and she has allowed us to print them for you. I'm not going to print them here, but will give you a link to the page where you can find the information. I suggest that you take a few minutes and read this before you go on. During this week, I'll refer to this as the "Read First" link. Here it is: http://chef2chef.net/news/foodservice/Editorial-Chefs_Corner/Indirect_Cooking_with_Smoke-The_True_Barbecue.htm -------------------------------------------------- ElkMeatShop.com For an increasing number of restaurants and home diners, exotic meats, including elk meat, are becoming more commonplace. We believe our "farm raised elk meat" is just the answer to supply the home diners with their elk meat. By home diners, I don't just mean hunters or gourmet cooks, but also the average health conscious American looking for a tasty lower fat alternative meat then what they have been eating. Good on the Grill too! http://html.chef2chef.net/goto.php?id=416 -------------------------------------------------- Absolutely Classic Barbecued Ribs This is what most of us think of when we think "barbecued ribs," and a beautiful thing it is, too. 1 slab pork spare ribs, about 7 pounds (3 kilograms) 1/2 cup (60 grams) Classic Barbecue Rub (recipe follows), divided 1/2 cup (120 milliliters) oil 1/2 cup (120 milliliters) water 1 cup (240 grams) Kansas City Barbecue Sauce (recipe follows) First, fire up that grill! Set it up for indirect smoking, as described in the "Read First" link. Sprinkle your ribs heavily on either side with the Classic Barbecue Rub. Then, when your grill is hot and your charcoal, if any, is well covered with ash, throw your ribs on the grill on the side away from the fire. Smoke 'em for a good 6 hours at 225°F (110°C), again following the instructions in The "Read First" link Okay, your ribs are in the hot smoke. Put the oil and water in a small pan or bowl, and stir in 2 tablespoons of the Classic Barbecue Rub. After your ribs have smoked for about 30-45 minutes, use this simple mop to baste them every time you add fresh chips or chunks to the fire. Turn the ribs over every 60-90 minutes. Come the last 20 minutes of your cooking time, baste your ribs well with the Kansas City Barbecue Sauce and put them directly over the fire for 10 minutes per side, to crisp them a little. Serve with cold light beer, slaw, extra sauce, and a big roll of paper towels! Feel free to use this same basic method with any rub and any sauce! About 8-9 servings Assuming 8, each will have 10 grams of carbohydrate with 2 grams of fiber, for a usable carb count of 8 grams; 49 grams of protein. -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net 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 ReStockIt.com is giving away a $200 Shopping spree to a lucky Chef2Chef winner on May 31. ReStockIt.com has over 1700 Restaurant and Janitorial Supply products with 34 warehouses nationwide. Go Shpping! http://html.chef2chef.net/goto.php?id=414 The Bandito is Back! You can win the following: Mild Mango Chipotle Sauce, Fajita Marinade and Spicy BBQ Sauce - PLUS a 3-piece Siesta Canister Set. http://html.chef2chef.net/goto.php?id=215 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 some brand new Chef Pants? Chef Revival is giving away 2 pairs of their newest Tool Pattern Chef Pants (in two new colors) to 10 winners on May 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, Rick Bayless's cookbook, Authentic Mexican. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ -------------------------------------------------- Classic Barbecue Rub As the name suggests, this is rub that cries "classic barbecue"! A great combo with the Kansas City Barbecue Sauce, which follows, but use it with any sauce-and on any meat! 1/4 cup (60 milliliters) Splenda 1 tablespoon seasoned salt 1 tablespoon garlic powder 1 tablespoon celery salt 1 tablespoon onion powder 2 tablespoons paprika 1 tablespoon chili powder 2 teaspoons pepper 1 teaspoon lemon pepper 1 teaspoon sage 1 teaspoon dry mustard 1/2 teaspoon dried thyme 1/2 teaspoon cayenne Combine everything, stir well, and store in a shaker. Sprinkle heavily over just about anything, but especially over pork ribs and chicken. Makes just over 2/3 cup, or roughly 12 tablespoons 3 grams of carbohydrate with 1 gram of fiber, for a usable carb count of 2 grams; 1 gram protein. Kansas City Barbecue Sauce This is it-what most of us have in mind when we think of barbecue sauce: tomatoey, spicy, and sweet. Unbelievably close to a top-flight commercial barbecue sauce-and my Kansas City-raised husband agrees. If you like a smoky note in your barbecue sauce, add 1 teaspoon of liquid smoke flavoring to this. 2 tablespoons butter 1 clove garlic 1/4 cup (40 grams) chopped onion 1 tablespoon lemon juice 1 cup (240 grams) Dana's No-Sugar Ketchup (Recipe Follows) 1/3 cup (80 milliliters) Splenda 1 tablespoon blackstrap molasses 2 tablespoons Worcestershire sauce 1 tablespoon chili powder 1 tablespoon white vinegar 1 teaspoon pepper 1/4 teaspoon salt Just combine everything in a saucepan over low heat. Heat until the butter melts, stir the whole thing up and let it simmer for 5 to 10 minutes. That's it! Roughly 1 3/4 cups, or 14 servings of 2 tablespoons each. Each serving will have 7 grams of carbohydrate, with 1 gram of fiber, for a usable carb count of 6 grams; 1 gram protein. -------------------------------------------------- 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 -------------------------------------------------- Dana's No-Sugar Ketchup This recipe has already appeared in my first two cookbooks, but ketchup is an essential ingredient in many barbecue sauce recipes, so it only made sense to repeat it yet again here. If you're making lots of barbecue sauce, you may as well double this. 6 ounces (170 grams) tomato paste 2/3 cup (160 milliliters) cider vinegar 1/3 cup (80 milliliters) water 1/3 cup (80 milliliters) Splenda 2 tablespoons minced onion 2 cloves garlic 1 teaspoon salt 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 1/8 teaspoon pepper Put everything in your blender and run it until the onion disappears. Scrape into a container with a tight lid and store in the refrigerator. Makes roughly 1 1/2 cups, or 12 servings of 2 tablespoons a piece. 5 grams of carbohydrate per serving, with 1 gram of fiber, for a usable carb count of 4 grams; 1 gram of protein. -------------------------------------------------- The Bandit's Party Favorite - a Bandana Bandito Spicy BBQ Sauce recipe Bandana Bandito's no heat; all taste Spicy BBQ Sauce is a winner at any party. Click here to try it out in our special Spicy Swedish Meatball recipe. http://www.bandito.com/land_c2c_recipe_042004.html Try our wide variety of gourmet salsas, sauces and condiments - and more Bandana Bandito recipes here or call 800.880.5938. http://www.bandito.com/land_c2c_recipe_042004.html -------------------------------------------------- Classic Coleslaw This is a repeat from 500 Low-Carb Recipes-it's simply the best classic creamy coleslaw recipe I've ever come up with, so I figured I'd throw it in. 1 head green cabbage, or 7 cups bagged coleslaw mix 1/4 red onion 1/2 cup (120 grams) mayonaise 1/2 cup (120 grams) sour cream 1-1 1/2 tablespoons cider vinegar 1-1 1/2 teaspoons prepared mustard 1/2-1 teaspoon salt or Vege-Sal 1/2-1 packet artificial sweetener, or 1 teaspoon Splenda Using a food processor's slicing blade or a sharp knife, reduce your cabbage to little bitty shreds and put those shreds in a great big bowl. Mince the onion really fine and put that in the bowl, too. Mix together everything else, blending well. Pour over the cabbage and onion and toss well. You can serve this right away, if you like, but it improves with at least a few hours' worth of refrigeration. 10 servings Each serving will have 1 gram of carbohydrate, a trace of fiber, 1 gram of protein, and 108 calories. Margarita Fizz I included a recipe for Margarita Mix in 500 Low-Carb Recipes, but because of the large amount of lemon and lime juice, not to mention Splenda, it was higher carb than we should drink on a regular basis. So I came up with this lighter alternative. 1 shot tequila 1 shot lime juice 1 1/2 teaspoons Splenda 8 ounces (240 milliliters) unsweetened orange-flavored sparkling water Put the tequila, lime juice and Splenda in the bottom of a tall glass and stir. Fill with ice and pour in orange-flavored sparkling water to fill. 1 serving 4 grams of carbohydrate, a trace of fiber, a trace of protein, and 76 calories. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |