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Chef2Chef Recipe Club - Volume 6 Issue 90 - May 7, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, I'd like to thank Dana Carpender for helping us get in the right frame of mind for the barbecue and grilling season. For more barbecuing, grilling recipes and tips, visit our seasonal Barbecue and Grilling Recipe Collection: http://recipes.chef2chef.net/recipe-barbecue-grilling/ I'd also like to thank Dana for donating two copies of her new book, The Low-Carb Barbecue Book, for the giveaway this week. The winners were selected from literally hundreds of requests. Their names are Billie Brewer and Randy Bush. Congratulations! If you didn't win and want a copy, visit Dana's website at http://www.holdthetoast.com I talked to Dana on the phone last week and she told me that I just HAD to try the Portobello recipe in today's offerings. I did and you should! Yummy! -------------------------------------------------- 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 -------------------------------------------------- Avocado Cream Portobellos This appetizer is outstandingly delicious and looks elegant on the plate as well. Ingredients: 6 small Portobello mushrooms (my grocery store has these under the name Baby Bellas) 1/4 cup (60 milliliters) olive oil 2 cloves garlic 1 tablespoon dried thyme 2 dashes hot sauce 1 little black avocado 3 tablespoons sour cream 2 tablespoons minced red onion Salt 6 slices bacon Preparation: Remove the stems from your portobellos (save them to slice and sauté for omelets or to serve over steak!) and set the mushroom caps on a plate. Measure the olive oil and crush one of the cloves of garlic into it, then stir in the thyme and the hot sauce. Using a brush, coat the portobello caps on both sides with the olive oil mixture. Next, cut open your avocado, remove the pit and scoop it into a small mixing bowl. Mash it with a fork. Stir in the sour cream, the onion and the other clove of garlic, crushed. Salt the avocado mixture to taste. Now we have to get your bacon cooking. Lay it on a microwave bacon rack or in a glass pie plate and nuke it on high for 6 minutes (times may vary a bit depending on the power of your microwave). While your bacon is cooking, go grill your mushrooms! Lay them on an oiled grill over well-ashed coals, or over a gas grill set to medium to medium-low. Grill for about 7 minutes per side, or until done through, basting frequently with the olive oil mixture. You'll want a water bottle for flare-ups. When your mushrooms are appealingly grilled, put them back on their plate and march them back to the kitchen. Check your bacon, if it's not crisp, give it another minute or two, then drain it. Divide the avocado mixture between the mushrooms, piling it high in a picturesque fashion. Crumble a slice of bacon over each stuffed mushroom and serve. 6 appetizer servings Each will have 9 grams of carbohydrate and 3 grams of fiber, for a usable carb count of 6 grams; 6 grams 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! 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/ -------------------------------------------------- Maple-Balsamic Glazed Salmon This was amazingly popular with friends when I served it at a dinner party. Feel free to double this! Ingredients: 2 tablespoons extra-virgin olive oil 1/4 cup (60 milliliters) sugar-free pancake syrup 2 cloves garlic, crushed 1/2 teaspoon salt 2 tablespoons balsamic vinegar 1 pound (500 grams) salmon fillet Preparation: Mix together everything but the salmon and set aside half the mixture. Cut the salmon into 3 or 4 serving pieces. If you didn't buy it in serving-sized pieces, lay them on a plate and brush both sides of each piece of salmon with half of the pancake-syrup mixture. Grill the salmon over well-ashed coals, or over a gas grill set to medium-low, about 5 minutes per side or until done through. Place on serving plates, drizzle with reserved baste and serve. 4 servings Each serving will have 1 gram of carbohydrate, not including the polyols in the sugar-free pancake syrup; a trace of fiber; 23 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 -------------------------------------------------- Spinach-Orange Salad Wonderful with a simple steak or with grilled seafood. Ingredients: 8 ounces (230 grams) triple-washed spinach or baby spinach 1 navel orange 1/4 medium red onion 3 tablespoons extra-virgin olive oil 2 tablespoons white wine vinegar 1/8 teaspoon orange extract 1/2 tablespoon Splenda 1 teaspoon lemon juice 1/2 teaspoon Dijon mustard Salt and pepper Preparation: Place your spinach in a salad bowl. Peel the orange, separate the segments and cut each segment into three pieces. Do all this over the spinach so that any juice that drips gets added to the salad. The bits of orange go in, too, of course! Slice the onion paper thin and put it in, too. Pour the olive oil over the salad and toss until every millimeter of the spinach is gleaming. Now whisk together everything else, adding the salt and pepper to taste. Pour this over the salad, toss again and serve immediately. 4 servings Each serving will have 8 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 6 grams; 2 grams protein -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |