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Chef2Chef Recipe Club - Volume 6 Issue 93 - May 12, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, The food in Trinidad can be simple or quite complex. It is influenced by many cultures, including African, East Indian, European, Chinese, and Native American elements. The foods can be a bit on the spicy side, but you'll always find a delightful custard or tasty ice cream available for dessert. Enjoy today's recipe from Trinidad! -------------------------------------------------- ReStockIt.com Enter to win a $200 shopping spree this month Restockit.com offers Wholesale Restaurant and Janitorial Supplies $11.95 Flat Rate Shipping as well as 40% off entire inventory Order something today and receive $5 off! http://html.chef2chef.net/goto.php?id=414 -------------------------------------------------- Chicken Pelau Makes 4-6 servings Ingredients: 2-3 pounds chicken (breasts or thighs) 2 limes 2 teaspoons salt 1 teaspoon black pepper 3 cloves garlic -crushed 4 tablespoons brown sugar 4 tablespoons Worcestershire sauce 3 tablespoons oil 2 cups carrots 2 cups rice (NOT INSTANT!) 1 hot pepper (optional) 2 cups hot water 2 cups coconut milk 1 can pigeon peas (or green peas) 4 tablespoons raisins Preparation: Rinse chicken and rub with lime and rum if you like. In a large bowl: add salt, black pepper, garlic, half of the brown sugar and half of the Worcestershire sauce to chicken, then set aside (the longer you let it sit, the better the flavor!). Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. Once sugar begins to bubble, add chicken, coat well and cook until chicken is nicely browned. Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tightly and cook on very low heat 30-45 minutes until rice is almost fully cooked. Do not stir while cooking. Add pigeon peas and raisins. Continue cooking on low heat 10-15 minutes until rice is fully cooked. Add additional Worcestershire sauce to taste. Variation: Pork or beef can be used instead of chicken (soak meat over night in Guinness uuuhh is good). -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net 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 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 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/ -------------------------------------------------- Fish Tandoori Ingredients: 1 large fish, whole (about 2 pounds) oil for brushing the fish 1 1/2 tablespoon lime juice salt to taste 1 cup whipped yoghurt (curd) 1 teaspoon garlic paste 1 teaspoon ginger paste 1 teaspoon green chili paste 1 teaspoon coriander powder 1 teaspoon tomato sauce 1 teaspoon red chili powder 1/2 teaspoon cumin powder 1 teaspoon tandoori masala powder Preparation: After cleaning the fish, make slanting gashes on the fish on each side. Do this in such a way that the fish remains whole. Combine all ingredients except for fish and oil. This is the marinade. Place the fish in a bowl and marinate for about 4 hours (rum???). Prepare a baking dish and brush the bottom of the dish with a little oil. Carefully place the fish in the center of the dish and brush with some oil on top. Pour any remaining marinade into the dish and bake in a moderate oven at 375ºF till the fish is done and becomes golden brown at the top (10-20 min). Serve garnished with coriander leaves and lemon wedges. -------------------------------------------------- Culinary Classics The world's largest chef uniform and culinary apparel selection. Chef Coats, Pants, Hats & Shoes. http://html.chef2chef.net/goto.php?id=175 -------------------------------------------------- Baked Custard Ingredients: 1 tin of sweetened condensed milk 3/4 cup of evaporated milk 3 eggs 1 teaspoon of sugar 1 teaspoon vanilla 1 teaspoon of grated ginger Preparation: Preheat oven to 350°F. Beat eggs and combine all ingredients together in a bowl. Mix well. Pour in a round glass dish. Bake until golden brown on top, about 20 minutes. Cut into slices and serve. Enjoy! -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |