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Chef2Chef Recipe Club - Volume 6 Issue 89 - May 6, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Mushroom Bombs! I've made these before, I just didn't have a name for them. Check out Dana's first recipe, fun, fast, easy and tasty. Then wash them down with her recipe for Sangria. A great combo for deck lounging. If you'd like to learn more about Dana Carpender and her Low-Carb cookbooks, take a moment to visit her website: http://www.holdthetoast.com -------------------------------------------------- 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 -------------------------------------------------- Mushroom Bombs These are so simple and so wonderful-count on them to disappear in a flash! A Lowcarbezine! reader sent in this idea, but sadly, I don't have his or her name. Whoever you are, thank you! Ingredients: 1 pound (500 grams) fresh mushrooms 2 16-ounce (450-gram) packages bacon (the cheaper the better) Preparation: At least 30 minutes before assembling your Mushroom Bombs, start a bunch of wooden toothpicks soaking in water. Now, get your fire going-you'll want a medium-low fire, since the bacon grease will definitely cause flare-ups. Wrap each mushroom in a strip of bacon, and anchor it with a toothpick thrust clear through. Wrap all your mushrooms, then set them on the grill. Every few minutes turn the mushrooms, and be sure you have a squirt bottle on hand for those flare-ups! Grill until the bacon is done. Serve as an appetizer, or as a side with a steak. The number of Mushroom Bombs you get will depend on how many mushrooms per pound, of course. Figure this is enough for at least 8 people, and maybe as many as 12, depending on what else you serve. Assuming 8 people, each will get about 3 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 2 grams; 35 grams of protein, which makes this hearty enough for a main course. -------------------------------------------------- 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/ -------------------------------------------------- Uptown Chuck Ingredients: 2 teaspoons meat tenderizer 2-21/2 pounds (1 kilogram) boneless chuck steak, 1½-2" (4 centimeters) thick 1/2 cup (120 milliliters) canola oil 1/4 cup (60 milliliters) soy sauce 1/2 cup (120 milliliters) dry red wine 1 tablespoon grated gingerroot 2 teaspoons curry powder 2 tablespoons Dana's No-Sugar Ketchup 1/4 teaspoon pepper 1 teaspoon Tabasco sauce Preparation: Sprinkle half the tenderizer over one side of the steak, pierce it all over with a fork, turn it and repeat with the rest of the tenderizer. This one works best with a shallow, flat, nonreactive pan. Place the steak in it, mix everything else together and pour it over the steak, then turn the steak over to coat both sides with the marinade. Stick the whole thing in the fridge and let it marinate, turning it over when you think of it, for at least several hours. Overnight is even better. Once you have your grill going and your coals are white, or your gas grill is heated, grill your steak for about 12 minutes per side, or to your liking. Basting a few times with the marinade (but quitting with at least five minutes to spare, so the germs get killed). Slice across the grain, and serve. 6 servings 3 grams of carbohydrate per serving, but again, that assumes you consume all of the marinade. I'd count no more than 1 gram per serving. 25 grams of 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 -------------------------------------------------- Sangria A refreshing summer favorite! Ingredients: 1-1/2-liter bottle of dry red wine-burgundy, merlot, or the like (You can use the cheap stuff!) 2/3 cup (160 milliliters) Splenda 1/2 teaspoon orange extract 1/2 teaspoon lemon extract 1 orange 1 lemon 1 lime Orange- or lemon-flavored unsweetened sparkling water Preparation: Pour the wine into a nonreactive bowl. Stir in the Splenda and the extracts. Now, you have to decide if you're going to serve your sangria from a punch bowl or put it into a clean old jug. Me, I put it in an old 1-gallon vinegar jug, but then, I was taking my sangria camping. If you're going to put your sangria in a punch bowl, simply scrub your fruit and slice it as thin as humanly possible. Put it in the punch bowl with the wine/Splenda mixture and let the whole thing macerate for an hour or so before serving. If you're using a jug, you'll need to cut your fruit into small chunks that will fit through the neck. Force the fruit into the jug, then pour the wine/Splenda mixture over it. Again, let it macerate for at least an hour. When the time comes to serve your sangria, fill a tall glass with ice, pour in 4 ounces (120 milliliters) of the wine mixture and fill to the top with lemon or orange-flavored sparkling water. 12 servings 6 grams of carbohydrate (assuming you actually eat all the fruit, which you won't-I'm figuring it's really between 4 and 5 grams), a trace of fiber, a trace of protein. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |