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Chef2Chef Recipe Club - Volume 6 Issue 94 - May 13, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, When you visit Chef Mayra's website, http://www.jazzyscaribeanflavoor.biz/ you'll get to listen to some great island music. My grandson was visiting yesterday when I was putting today's Recipe Club together. I pulled up her site and all of a sudden the music came on, his face lit up like a light bulb and a big smile came on his face, so we listened for about 10 minutes which is a long time for a 10 month old to pay attention to anything. Today's recipes come to us from Cuba. Enjoy! -------------------------------------------------- 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 -------------------------------------------------- Calabaza Fritters (Frituras Calabaza) Makes 12 fritters or 4 servings Ingredients: 1 1/2 pounds calabaza squash 2 tablespoons butter 1 egg 1 cup sugar 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1 1/2 cups self-rising flour cooking oil Preparation: Peel calabaza, cut into chunks and boil in a large pot of water until tender. Drain water and mash calabaza then drain again. Mix 1 1/2 cups of mashed calabaza together with butter, egg and sugar. Sift flour with nutmeg and cinnamon and add to calabaza mixture. Mix well and drop spoonfuls into heated oil such as a deep fryer. Oil should be enough to cover fritters. Cook until both sides are lightly browned and serve hot. -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net 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 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 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/ -------------------------------------------------- Black Beans and Rice (Moros Y Christianos) Makes 6 servings Ingredients: 2 teaspoons olive oil 1 small onion, chopped 4 cloves garlic, minced 1/2 small green pepper, chopped 1 teaspoon salt pinch of black pepper 1 teaspoon sugar pinch of oregano 1 bay leaf 1 can (15.5 ounces) black beans, undrained 2-1/2 cups of water 1 cup extra long grain rice or Canilla extra long grain rice 1 teaspoon vinegar 1 teaspoon white wine oil for garnish Preparation: Heat 2 teaspoons oil in pot over medium heat, cook onion, garlic, and green pepper until tender. Stir in salt, pepper, sugar, oregano, bay leaf, black beans, and water. Bring to boil. Stir in rice, cover. Turn heat to low, simmer 1/2 hour. Add vinegar and wine. When ready to serve, sprinkle with olive oil. -------------------------------------------------- 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 -------------------------------------------------- Ropa Vieja (Shredded Beef) Makes 8 generous servings Ingredients: 2 pounds flank steak 2 medium onions 1/2 green pepper, seeded 3 tablespoons olive oil 3 cloves of garlic 8 ounces tomato sauce 1 cup white cooking wine 15 Spanish olives, stuffed with pimientos 1 ounce pimientos 1 teaspoon salt 1/2 teaspoon pepper Preparation: Boil flank at medium heat until very tender (about 2 hours). Remove fat. Separate beef into strips and set aside. In blender or food processor, purée onion and green pepper together (add 1 or 2 tablespoons of water if necessary). Set aside. In a large skillet, heat the oil on medium-high. Add the garlic cloves and sauté until browned. Add the onion/pepper mixture to the oil, stir and cook for 5 minutes. Add the tomato sauce and continue to cook, stirring occasionally, for another 5 minutes until the sauce is a deep, rich red. Add shredded beef to the skillet, cooking until lightly browned. Add the wine, olives and pimientos. Season with salt and pepper. Allow to simmer until most of the liquid has been absorbed. Serve over white rice. -------------------------------------------------- Cedar Hills Seasonings Freshly picked herbs and spices blended into healthy gourmet seasonings with no salt, MSG, sugar or preservatives added. http://html.chef2chef.net/goto.php?id=317 -------------------------------------------------- Codfish (Bacalao a la Vizcaina) Makes 4 servings Ingredients: 1 pound salted codfish 2 tablespoons olive oil 1 potato cut in 1/4 inch slices 2 cups Sofrito (recipe follows) 1/4 cup dry white wine 1/2 cup water Preparation: Soak codfish in bowl of water overnight. The next day boil codfish in water for 30-45 minutes or until salt has been removed from fish. In a frying pan, heat oil and cook potatoes and fish. Combine sofrito, wine and water in bowl and pour over potatoes. Cook for 20 minutes or until potatoes are tender. Sofrito The sofrito can be used for about anything you want. With meat, fish, pork, anything. Have fun, remember the rule - "A little of this a little of that". Ingredients: 1/4 cup olive oil 1 minced garlic clove 1 medium chopped onion salt to taste 1/2 green pepper 1/2 cup tomato sauce 1 teaspoon oregano 1/4 cup water 2 teaspoons vinegar Preparation: Heat oil in skillet and add onion, garlic, salt and green pepper. Cook until onions become soft then add remaining ingredients. Cool and store in refrigerator. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |