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Chef2Chef Recipe Club - Volume 6 Issue 102 - May 25, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Stirred, Not Shaken Tuesday is a popular night for sports practices and games after taking Monday off. Let's have something quick with an oriental flair. This menu can be cooked on Sunday, stored in the refrigerator, and heated up in the microwave for about 7-10 minutes. This meal includes an easy stir fry recipe and a delicious oriental salad dressing to pour over your favorite salad greens. Personal Chef Brian Koning www.personalchefmarketing.com -------------------------------------------------- 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 -------------------------------------------------- Beef and Broccoli Stir-Fry The key to success with any type of stir-fry, is to have the ingredients prepped and ready before the cooking begins. Don't overcook the vegetables as they will become more tender when the dish is reheated in the microwave. Makes 4 servings Ingredients: 8 ounces top sirloin, cut into 1/4-inch-thick strips 3 tablespoons soy sauce 1 tablespoon Sherry 1 tablespoon brown sugar 1 tablespoon oriental sesame oil 3 large garlic cloves, minced 1 2-inch piece fresh ginger, peeled, minced (or 1 teaspoon ginger powder) 2 cups broccoli florets 1 tablespoon peanut or vegetable oil 2 cups Chinese pea pods, trimmed 6 green onions, cut into 1-inch-long pieces 1/2 red bell pepper, sliced 1 teaspoon cornstarch Preparation: Combine beef with next 6 ingredients to make marinade. Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes, drain. Rinse under cold water to cool. Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just browned, about 2 minutes. Remove beef from wok. Add broccoli, pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute. Serve over bed of instant rice. -------------------------------------------------- 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 -------------------------------------------------- Oriental Salad Dressing This recipe for salad dressing is derived from the Applebees Restaurant oriental salad dressing recipe. It's simple to make and can be used over your favorite salad greens. Layer your greens on a bed of crisp oriental noodles and top with slivered almonds. Makes 4 servings Ingredients: 6 tablespoon honey 8 teaspoons mayonnaise 1 teaspoon dark-roasted sesame oil 2 tablespoons Dijon mustard 3 tablespoons white vinegar Preparation: In a small bowl, mix honey, mayonnaise, sesame oil, Dijon mustard and white vinegar. Chill. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |