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Chef2Chef Recipe Club - Volume 6 Issue 101 - May 24, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, My name is Brian Koning and I am a personal chef in Indianapolis, Indiana. I am also the author of the very first book on the booming personal chef industry, "Become a Personal Chef; an Introduction to the Industry" (AuthorHouse, April 2004.) Being a personal chef, I am often asked how I can prepare two weeks or a months worth of dinners in one day. Three words…organization, organization, and organization! The recipes in this series are easy recipes that you can put together on Saturday or Sunday and then quickly reheat and serve on those busy nights when you are running late or have to shuttle the kids around to sports and school activities. It should take you about four or five hours to prepare all of these recipes and store them in your refrigerator or freezer. I have been a personal chef for three years. Prior to that, I spent 15 years in marketing, advertising and public relations. I learned most of my cooking skills from my grandparents, parents, through a lot of reading and watching countless hours of cooking shows on television. You can learn more about me and my book by visiting my website at www.personalchefmarketing.com. The recipes this week are for a family of four but can easily be divided by two or doubled depending on your family size! Monday: Quick and Super Sloppy Who loves Monday? It's a hectic day and the start of a long work week. The last thing you want to do is come home and cook. Sloppy Joes, baked potato salad, and a fruity strawberry spinach salad is a menu that will satisfy the entire family. -------------------------------------------------- Club Sauce The secret to creating classic sauces, delicious soups or superb risotto is starting with a flavorful stock base. ClubSauce.com now offers More Than Gourmet's complete line of gourmet stocks & glaces at great prices. With a year shelf life, these reductions are perfect for home cooks and personal chefs who want to achieve maximum flavor without spending countless hours making their own. No chemicals. No MSG. No fillers or preservatives. Compare the ingredients. Demi Glace & stock reductions including veal, lamb, lobster, duck, veggie, venison, & more. http://html.chef2chef.net/goto.php?id=128 -------------------------------------------------- Super Sloppy Joes Makes 4 servings Ingredients: 1 pound ground beef 1 small onion, chopped 1 cup ketchup 1 teaspoon garlic powder 1 tablespoon brown mustard 1 tablespoon Worcestershire sauce 1/2 cup brown sugar salt pepper Preparation: Brown ground beef and chopped onion in skillet and season with salt and pepper. While beef is browning, combine ketchup, garlic powder, mustard, Worcestershire sauce and brown sugar in a mixing bowl, stirring until brown sugar is dissolved. Drain beef and return to skillet. Add sloppy joe sauce and mix with beef and onion. Reduce and simmer for about 10-15 minutes. Put into freezer safe container. Store in refrigerator for reheating on Monday. Serve on favorite rolls or hamburger buns. -------------------------------------------------- ChefsEmporium.net We supply traditional chef uniforms as well as designer printed, chef pants and aprons and hats. We offer chef coats in a wide range of colors. We carry women's chef jackets - designed and tailored specifically to fit the female physique. We also carry the full range of Kingston McKnight Non-Slip footwear, designed specifically for harsh work conditions usually found in the hospitality industry. http://www.chefsemporium.net -------------------------------------------------- Baked Potato Salad Makes 4 servings Ingredients: 4 baking potatoes 12 ounces sour cream 3 chopped green onions 4 strips of cooked bacon, chopped 2 cups of shredded cheddar cheese salt pepper Preparation: Scrub four baking potatoes, pierce with fork and microwave on high for 12 minutes or until done. When done, place in large Ziploc bag and plunge into an ice bath until fully cooled. Cut potatoes (with skin) into 1/2-inch cubes. In mixing bowl, combine potato cubes, sour cream, green onion, bacon and shredded cheese. Season with salt and pepper to taste. For added flavor, add chopped fresh rosemary and chives. Store in refrigerator. Serve chilled. -------------------------------------------------- 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 -------------------------------------------------- Strawberry Spinach Salad Makes 4 servings Ingredients: fresh spinach leaves three cups of fresh strawberries, halved 1 cup of pecan halves 2 cups of raspberry vinaigrette dressing (recipe follows) Preparation: Combine and toss all ingredients and serve. Raspberry Vinaigrette Dressing Makes 2 cups Ingredients: 5 tablespoons seedless all-fruit raspberry jam 1/3 cup red wine vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1-1/3 cup vegetable oil Preparation: Put the jam into a 2-cup glass measure and microwave, uncovered, at high, for 15 seconds, or just until the jam melts. Add the vinegar, salt and pepper and whisk until well combined. Add the oil slowly in a thin stream, whisking constantly until it is thoroughly blended. Serve at once, or cover and refrigerate until ready to serve. Refrigerate leftover dressing, covered, for up to two weeks. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |