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Chef2Chef Recipe Club - Volume 6 Issue 87 - May 4, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, It's all about Grilling and Barbecue this week. About the Spelling: Noah Webster's dictionary insists that the one and only correct spelling is barbecue. But, as another US president, Andrew Jackson, noted, "It's a damned poor mind that can think of only one way to spell a word ." He would be mighty pleased to know that over the years folks have been enjoying Barbicue, Barbique, Barbeque, Barbecue, Barbacue, Barbaque, Barbicu', Bar-B-Que, Bar-B-Cue, Bar-Be-Que, Bar-B-Q, BBQ, Cue, and just plain Q. Cookbook author Dana Carpender has some more great recipes from her new cookbook. The Low-Carb Barbecue Book, which is just now being released. Don't forget to send me your email address for a chance to win one of two copies. Click here: dnelson@chef2chef.net?Subject=rc-drawing -------------------------------------------------- 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 -------------------------------------------------- Apple-Maple Brined Ribs Okay, I admit it. This is not a spontaneous recipe, it takes forever! Quite simple, though, and these ribs taste wonderful with no other seasoning at all. This recipe is for a half-slab, so feel free to double it. 1/2 cup (100 grams) salt 7 cups (1.7 liters) hot water 2 cups (480 milliliters) cider vinegar 1/2 cup (120 milliliters) Splenda 1/2 cup (120 milliliters) sugar-free pancake syrup 1/2 tablespoon cracked black pepper 1/2 slab pork spare ribs, about 4 pounds (2 kilograms) Dissolve the salt in the hot water, then stir in everything else but the ribs. Put your ribs in something shallow, flat and made of a nonreactive material-you may want to cut your slab into a few pieces to fit it in. Pour the brine over the ribs, making sure they're submerged by at least a little bit. Stash them in the fridge and let them sit for 3-4 hours. Six hours before you want to eat your brined ribs, start your grill for indirect cooking-build a charcoal fire to one side, or light only one burner of your gas grill. Pull your ribs out of the brine and pat them dry. Reserve 1/2 cup of the brine, discard the rest. Rub the surface of the ribs with a little oil. When your fire is ready, put the ribs over the side of the grill not over the fire, and to add soaked wood chips to the fire-apple wood would be especially appropriate, but I've used other chips and gotten good results. Smoke the ribs according to the directions in chapter 1, for a good 6 hours, adding wood chips whenever the smoke dies down. What do you do with that 1/2 cup reserved brine? Mix it with 1/2 cup oil and use it to baste the ribs while they're smoking, every time you add more chips or chunks. You can add other seasonings or a sauce to these if you like, but I like them with just salt and pepper. The brine/mop adds a lovely flavor of its own and makes these ribs wonderfully juicy! 5-6 servings If you drank the brine, you'd get a substantial quantity of carbohydrate-7 or 8 grams-but you discard most of the brine, of course. Count 1 to 2 grams per serving, and that's a generous estimate! 32 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 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/ -------------------------------------------------- Tin Roof Freezer Pie This started out with Cocoa-Peanut Logs, a simple cookie-bar recipe in 500 Low-Carb Recipes, and just-grew! Crust: 3 ounces (85 grams) sugar-free dark (semisweet) chocolate (2 average-sized bars) 1/4 cup (60 grams) natural peanut butter 2 cups (60 grams) crisp soy cereal (like Rice Krispies, only made from soy-Keto makes one) Filling: 2 packages (4-serving size) sugar-free vanilla instant pudding mix 1 cup (225 milliliters) heavy cream 1 cup (225 milliliters) water 2 cups (260 grams) no-sugar-added vanilla ice cream, softened (but not melted!) 1 batch Sugar-Free Chocolate Sauce (page xx) 1/2 cup (75 grams) dry roasted, salted peanuts, chopped Over lowest possible heat, melt the sugar-free dark chocolate and the peanut butter together. Mix them up, then stir in the crisp soy cereal, stirring until the cereal is evenly coated with the chocolate/peanut butter mixture. Turn this mixture into a 10" (25-centimeter) pie plate you've sprayed well with nonstick cooking spray, and press firmly into place. Chill your crust while you make the filling. In a good-sized mixing bowl, combine the pudding mix, cream and water, and beat with an electric mixer until well combined. Add the softened ice cream and beat until just combined. Pour half this mixture into the now-chilled chocolate-peanut butter crust and top with half the chocolate sauce. Pour in the rest of the filling, top with the rest of the sauce and sprinkle the chopped peanuts on top. Stash your pie in the freezer, and chill it for at least several hours. Then take it out of the freezer about 15-20 minutes before you plan to serve it, to let it soften a bit, but not thaw, before you serve it. 8-12 servings Assuming 8, each will have 8 grams of carbohydrate and 3 grams of fiber, for a usable carb count of 5 grams; 13 grams protein, 338 calories. -------------------------------------------------- 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 -------------------------------------------------- Sugar-Free Chocolate Sauce This is as good as any sugar-based chocolate sauce you've ever had, if I do say so myself. Don't try to make this with Splenda, it won't work - the polyol sweetener somehow makes the water and the chocolate combine. It's chemistry, or magic, or some darned thing. 1/3 cup (80 milliliters) water 2 ounces (60 grams) bitter baking chocolate 1/2 cup maltitol 3 tablespoons butter 1/4 teaspoon vanilla Put the water and bitter chocolate in a glass measuring cup and microwave on high for 1-1-1/2 minutes, or until chocolate is melted. Stir in the maltitol and microwave on high for another 3 minutes, stirring halfway through. Stir in the butter and vanilla, and it's ready to serve (or make into a pie!). Note: This worked beautifully with maltitol. However, when I tried to make it with erythritol, it started out fine but crystallized and turned grainy as it cooled-though it would still have been okay used hot over ice cream, it wouldn't have worked for the frozen pies in this chapter of the book. Makes roughly 1 cup, or 8 servings of 2 tablespoons each. 2 grams of carbohydrate and 1 gram of fiber, not including the maltitol, for a usable carb count of 1 gram; 1 gram protein; 75 calories. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |