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Chef2Chef Recipe Club - Volume 6 Issue 95 - May 14, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, It's been a blast island hopping with Personal Chef Mayra Jazmyn this week. If you are ever in the Las Vegas or Reno area and want a wonderful Caribbean meal prepared for you, look up chef Mayra at her site http://www.jazzyscaribeanflavoor.biz/ Today we are off to Puerto Rico for more fun in the sun! Next week, Chef June Jacobs, CCP will host the Recipe Club and share some of her favorite chicken recipes with us. Have a great weekend. -------------------------------------------------- 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 -------------------------------------------------- Roast Pork Shoulder (Pernil Al Horno) Ingredients: 5 pounds pork shoulder, picnic cut (with fat) 7 garlic cloves (you may use powder garlic or ground garlic sold in glass jars. 1 teaspoon equals one clove.) 1/2 teaspoon black pepper 1 teaspoon crushed oregano 1 1/2 tablespoons olive oil 1 teaspoon salt for every pound of meat Preparation: Crush the garlic in a pilón (pestle). Place garlic into a small bowl and mix in the pepper, oregano, olive oil and salt. Mix it all well. Wash the meat and dry. Make very deep slits all over the meat and season the meat making sure that seasoning goes into all the slits. Refrigerate the shoulder, covered with plastic wrap, for 24 hours. Place the meat in a deep pan with the fat side up. There will be a lot of grease so be sure to use a deep pan. The fat side up will make nice crunchy "cueritos" (pork rinds). Do NOT cover with foil. Cook in a pre-heated, 350ºF oven for about 3 hours without turning. You might have to let it cook longer if the cueritos are not right yet. Pernil should be cooked in a pre-heated 350º oven for 35 minutes per pound. If using a meat thermometer, it will be ready when it reaches 185ºF. If the picnic cut is not available just buy a pork shoulder, it won't have the fat and you won't get any cueritos, but it will be delicious. Grill instructions: In the summer we cook our pernil outside on the grill. We do this to prevent the house from heating up. Follow all the instructions above. Put your pernil in a deep pan. But do cover with foil to prevent burning the meat, this means no cueritos. Put the pan on the grill. Cook a bit longer than if using the oven. Cook on high for the first half hour and then on low heat. Keep your eye on it. -------------------------------------------------- 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/ -------------------------------------------------- Candied Coconut Rice Makes 12 servings Ingredients: 1 1/2 cups rice 4 1/4 cups coconut milk 1 1/2 teaspoons salt 3 cinnamon sticks 2 ounces ginger 6 whole cloves pinch of nutmeg-optional 1 1/2 cups sugar 1/2 cup raisins 3/4 cup coconut milk (reserve to use at the end) Preparation: Wash rice and soak in water to cover, generously, for 2 hours. The rice will soak up the water so use plenty. About twenty minutes before rice is finished soaking, combine the 4 1/2 cups of coconut milk, salt, cinnamon, ginger, cloves and nutmeg in a medium size caldero (cast aluminum Dutch oven). Bring to a boil over high heat. Reduce heat to moderate, cover and boil for 15 minutes. Drain rice thoroughly and add to caldero. Mix and bring to a boil over moderate heat. Reduce heat to low and cook until rice is completely dry, without stirring. Add the sugar and raisins, stir, and bring to a boil over moderate heat. Reduce heat to low and cook for another 15 minutes, without stirring. Add reserved 3/4 cup coconut milk and stir. Turn heat to moderate and boil for about 30 minutes, or until rice dries again. In this cooking period, turn rice over occasionally and scrape bottom of caldero. Remove spices. Spoon rice into a flat serving platter. Allow to cool at room temperature. -------------------------------------------------- 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 -------------------------------------------------- Stuffed Potato Balls (Rellenos de Papa) Makes 12 potato balls Ingredients: 2 pounds potatoes, peeled and quartered 2 quarts (8 cups) water 1 1/2 tablespoons salt 2 ounces (4 tablespoons) butter 1 egg, slightly beaten 1/2 teaspoon salt 1 tablespoon cornstarch 1/4 of recipe for Basic Meat Filling (recipe follows) cornstarch (to coat balls) lard or vegetable oil (for deep frying) Preparation: Place water, potatoes and salt in a pot. Cover and boil at moderate heat for 30 minutes, or until potatoes are fork tender. Drain and immediately mash or put through a potato ricer. Add butter, egg, salt and cornstarch and mix well. Cool to room temperature. Divide mixture in 12 parts. Cover palm of hand with the cornstarch and spread over hand one part of the mixture. Spoon the center with part of the filling and bring mixture over to cover filling. Coat lightly with cornstarch and proceed with remaining mixture until 12 balls are ready. Deep fry in fat, heated to 375ºF, until golden brown. Remove and drain on absorbent paper. Note: Potato balls can also be filled with shredded cheese. Basic Meat Filling Ingredients: 1 ounce salt pork 2 ounces lean cured ham (washed and diced) 1 tablespoon lard or vegetable oil 1 green pepper, seeded and chopped 3 sweet chile peppers, seeded and chopped 1 onion, peeled and chopped 2 cloves garlic, peeled and chopped 1 teaspoon whole dried oregano 1 teaspoon salt 1/4 teaspoon vinegar 1 pound lean ground beef or pork 6 olives, stuffed with pimientos 1 teaspoon capers 1/4 cup tomato sauce (see note) 2 tablespoons seeded raisins (optional) 6 dry prunes, pitted and chopped (optional) 2 hard-cooked eggs, chopped (optional) 2 cans pimientos, chopped(optional) Preparation: In a caldero or heavy kettle, brown rapidly salt pork and ham. Reduce heat to low. Add lard or vegetable oil, green pepper, chile peppers, onion and garlic and sauté for 10 minutes, stirring occasionally. Add oregano, salt, vinegar and ground beef or pork and mix. Stir over high heat until meat loses its red color. Turn heat to low. Add olive, capers, tomato sauce and any optional ingredients of your choice. Mix, cover and cook 30 minutes for beef or 1 hour for pork. Note: Amount of tomato sauce varies according to use given to filling. (For fritters and turnovers, it should be quite dry) -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |