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Chef2Chef Recipe Club - Volume 6 Issue 103 - May 26, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Wednesday: Celebrate Mid-Week with "The Other White Meat" and Fruit Happy hump day! Today, were going to serve up a delicious fruity meal consisting of Apple Pork Chops, Apricot Rice and Garlic Green Beans. Again, this meal is easy to prepare in just about 60 minutes and can be refrigerated or frozen and reheated later. If you are going to make this meal in advance, make sure you blanch and quickly cool the green beans in cold water so that they don't continue to cook and lose all of their nutrients. 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 -------------------------------------------------- Apple Pork Chops Makes 6 servings Ingredients: 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon white pepper 6 (1/2-inch thick) pork chops 1/4 cup vegetable oil 2 medium-size cooking apples 2 cups apple juice, divided 3 tablespoons brown sugar 1/2 teaspoon ground allspice Preparation: Combine first 4 ingredients in a shallow bowl, dredge pork chops in mixture. Reserve remaining flour mixture. Brown pork chops in oil in a large skillet. Arrange chops in a 13x9x2 inch baking dish. Core unpeeled apples and cut into rings, place on chops. Pour 1-1/2 cups apple juice over apples. Combine sugar and allspice, sprinkle over apples. Bake, uncovered, at 325°F. for 1 hour or until chops are tender. Remove pork chops and apple slices to a serving platter, reserving pan drippings. Dissolve 1-1/2 tablespoons remaining flour mixture in remaining 1/2 cup apple juice. Combine flour mixture and pan drippings in a saucepan, cook over medium heat until thickened, stirring constantly. Serve sauce over pork chops. -------------------------------------------------- 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 -------------------------------------------------- Apricot Rice My personal chef clients love this rice and apricot side dish. A combination of textures and color and the sweetness that the apricots lend to the starchy, grain flavor of the rice make this a uniquely interesting dish that the whole family will love. This can be prepared in about 10 minutes. It can be frozen and reheated just before serving. You may need to add just a little bit of water to rehydrate the rice if reheating at a later date. Makes 4 servings Ingredients: 2 packages of long grain and wild rice 1 can of apricot halves in syrup 1/2 cup slivered almonds 2 teaspoons of fresh chopped basil Preparation: Reserve the apricot syrup and dice the apricot halves. Prepare the rice per package instructions except use a ratio of 1 to 1 apricot syrup and water. If the rice calls for 1 cup of water, use 1/2 cup water and 1/2 cup of apricot syrup. When rice is finished, add chopped apricots, almonds and basil and stir. Serve immediately or store in refrigerator or freezer until needed. -------------------------------------------------- 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 -------------------------------------------------- Garlic Green Beans It's spring and my green beans are sprouting in my garden. I can't wait until they are ready to pick. There are a lot of interesting ways to flavor green beans. This recipe combines the tangy flavor of the vinegar with the bite of the garlic to tantalize those tastebuds. Makes 4 servings Ingredients: 1 pound fresh green beans, ends trimmed 2 cloves garlic, minced 1 tablespoon red-wine vinegar 1 tablespoon olive oil 1/8 teaspoon salt, optional 1/8 teaspoon pepper Preparation: Blanch green beans for about 3-4 minutes or until tender crisp. Rinse briefly under cold water to preserve color, but do not chill. Cover and keep warm. In a large bowl, combine garlic and remaining ingredients. Add warm green beans and toss until well coated. This dish freezes well and can be microwaved right out of the freezer. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |