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Chef2Chef Recipe Club - Volume 6 Issue 88 - May 5, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Great stuff today! Korean Barbecued Chicken and even a Cheesecake recipe! Low-Carb diets sure beat the way we used to watch our weight in the past. And Dana always shows us how to do it with great taste! Fire up that grill! -------------------------------------------------- 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 -------------------------------------------------- Korean Barbecued Chicken Hot, spicy, garlicky, and a little sweet, this is truly wonderful. And unlike classic American barbecued chicken, this is actually grilled, so it cooks faster than the slow-smoked variety. 2 pounds (1 kilogram) chicken pieces 2 tablespoons chili garlic paste 3 tablespoons dry sherry 1 tablespoon soy sauce 4 cloves garlic, crushed 1½ tablespoons toasted sesame oil 1 tablespoon grated gingerroot 2 scallions, minced 2 teaspoons black pepper 1 tablespoon Splenda Put your chicken in a large zipper-lock plastic bag. Mix together everything else, and pour it over the chicken. Press out the air, seal the bag, and toss it in the fridge. Let your chicken marinate for several hours. When it's time to cook, fire up the grill. You'll want it at medium to medium-high. When the grill is ready for cooking, remove the chicken from the bag, and pour the marinade into a bowl for basting. Cook your chicken skin-side up for about 12-15 minutes, keeping the grill closed except when basting. Turn it skin-side down and let it grill for 7-9 minutes, again with the grill closed. Turn it skin-side up again, and let it grill until the juices run clear when pierced to the bone and an instant-read thermometer registers 180°F (85°C). Baste several times with the marinade while cooking, basting for the last time at least 5 minutes before you're done cooking the chicken. Discard remaining marinade, and serve chicken. 4 servings With all the marinade, each serving would have 4 grams of carbohydrate and 1 gram of fiber, but you won't consume all the marinade; I'd count no more than 3 grams per serving. 30 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 Shopping! http://html.chef2chef.net/goto.php?id=414 The Bandito is Back! 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A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ -------------------------------------------------- Grilled Sesame Asparagus Good with any of the Asian-influenced main courses in this book-or with anything else, for that matter. 1 pound (500 grams) asparagus 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon toasted sesame oil 1 jalapeno, finely minced 1 tablespoon toasted sesame seeds Have your fire ready, the prep on this recipe doesn't take much time. Snap the bottom off of each stalk of asparagus where it breaks naturally. Mix together the soy sauce, rice vinegar, sesame oil and minced jalapeno in a bowl. (Now wash your hands! You must always wash your hands after handling hot peppers, or the next time you touch your eyes, nose, or mouth, you'll be sorry.) Put the sesame seeds in a small, dry skillet and shake them over a medium-high flame until they start to make little popping sounds. Turn off the burner (and if you have an electric stove, remove the pan from the heat). Okay, throw your asparagus on the grill, over a medium fire-it's a good idea to have a small-holed grill for this. Baste the asparagus with the soy sauce mixture as it grills and turn the asparagus a few times. Grill until the asparagus has brown spots, then remove to serving plates. Drizzle with the remaining soy sauce mixture, garnish with the toasted sesame seeds and serve. 4 servings Each serving will have 4 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 2 grams; 2 grams 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 -------------------------------------------------- Lime Cheesecake with Ginger Almond Crust Using Neufchatel cheese in this cheesecake gives a lower calorie count without increasing the carb count, and still gives a superb flavor and texture. 16 ounces (450 grams) Neufchatel or cream cheese, softened 1/2 cup (120 milliliters) Splenda 2 eggs 1/2 cup (120 grams) plain yogurt or sour cream Juice and grated rind of 1 lime 1/2 teaspoon vanilla extract Ginger Almond Crust (below) Preheat oven to 325°F (170°C). With your electric mixer, beat the Neufchatel or cream cheese until smooth and fluffy. Beat in the Splenda, eggs and yogurt, in that order, beating well after each addition. Scrape down the sides of the bowl often with a rubber scraper. Now, beat in the lime juice, rind and vanilla extract. Pour into prepared crust. Put a flat container of water on the floor of the oven, then put your cheesecake on the oven shelf. Bake for about 45 minutes, or until only the very center of the cake jiggles a little when you shake it. Chill well before serving. 8-10 servings Assuming 8, each will have 11 grams of carbohydrate, with 3 grams of fiber, for a usable carb count of 8 grams; 15 grams protein; 392 calories. Ginger Almond Crust 1-1/2 cups (225 grams) almonds 1/4 cup (30 grams) vanilla whey protein powder 1 teaspoon ground ginger 2 tablespoons Splenda 1/4 cup (60 grams) butter, melted Preheat oven to 325°F (170°C). Put your almonds in your food processor, with the S-blade in place. Run the processor until the almonds are ground medium-fine. Add the protein powder, ginger and Splenda and pulse to combine. Add the butter and pulse to combine-you may need to run a knife around the bottom of the food processor to make sure everything gets combined. Press firmly into a 10" (25-centimeter) pie plate or springform pan you've sprayed with nonstick cooking spray, building up the sides by about 1" (2.5 centimeter) If you're using a springform, make sure you cover the seam at the bottom. Bake for 8-10 minutes or until it just barely turns golden. 8-10 servings Assuming 8, each will have 5 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 3 grams; 6 grams protein; 168 calories. These figures are included in the analysis for Lime Cheesecake with Ginger Almond Crust -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |