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Chef2Chef Recipe Club - Volume 6 Issue 105 - May 28, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, It's Friday and it's a holiday here in the states. For those of you taking a long holiday weekend, travel safe and have a great time. Next week we have some exciting things in the works for you all. The Recipe club will have a new look to it that we think you will like. And to help us kick off the new look we are happy to tell you that Vicki Sabastiani from Napa Valley will host our Recipe club. She'll be giving away two copies of her wonderful book and we'll introduce a sweepstakes where you can win a valuable and tasty gift basket from Viansa Winery! Stay tuned! Our thanks go to Brian Koning for his personal chef recipes this week. For more about Brian and his new book for personal chefs, click the link below. Celebrate the weekend with Tilapia Friday night is usually snack night around our house. The family looks forward to eating popcorn, ice cream or nachos and cheese while we play board games or watch a movie together. That's why we have a light dinner, usually consisting of fish and a couple of vegetable side dishes. We want to save room for snacks! Here's a great light meal anchored by skillet cooked herbed Tilapia, baby carrots in orange sauce and herbed new potatoes. 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 -------------------------------------------------- Skillet Herbed Tilapia Egyptians farmed this fish 3,000 years ago and it was prevalent in the Nile River. However, it is now farmed in the southern United States and is carefully controlled so that it does not enter other bodies of water as they can quickly overpopulate and deplete important resources for other fish. The meat is typically white, although the red skinned tilapia may have a reddish tint to the meat. Cooked meat is opaque. A brown colored meat will result from red-skinned fish if the tilapia is not skinned deeply enough. The firm, flaky texture of tilapia has a sweet, mild flavor. Makes 4 servings Ingredients: 1/2 cup butter 4 tilapia fillets lemon pepper 1 teaspoon fresh chopped basil 1 teaspoon fresh chopped tarragon 1/4 cup lemon juice 1/2 cup white wine 1 lemon, sliced 4 parsley sprigs Preparation: Melt butter in non-stick skillet. Season tilapia with dash of lemon pepper and cook fillets over medium heat until fork tender (about 2 minutes each side). Remove fish from skillet. Add herbs to butter and cook for about 1 minute until aromatic. Stir in lemon juice and wine. Plate the tilapia and pour herb sauce over filets. Garnish with parsley and lemon slice. -------------------------------------------------- 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 -------------------------------------------------- Baby Carrots in Orange Sauce This dish goes with just about any entrée. It's a favorite at get- togethers and is sure to get finicky kids to eat their vegetables. Makes 4 servings Ingredients: 4 cups baby carrots 2 cups orange juice 1 cup water 1/4 cup butter or margarine 1/3 cup brown sugar 1-1/2 tablespoons cornstarch Preparation: In medium sauce pan, combine orange juice and water and bring to a boil. Add butter and brown sugar. Add carrots, cover and cook on medium for about 10 minutes or until carrots are tender crisp. Mix cornstarch with 2 tablespoons water and add to saucepan. Cook until sauce thickens. Serve carrots, spooning orange sauce on top. -------------------------------------------------- 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 -------------------------------------------------- Herbed New Potatoes I love potatoes. Mashed, fried, boiled, never met a potato I didn't like. I had these potatoes at a restaurant and loved the taste. They had a light fried crust with subtle garlic herbed flavor. I experimented with various herbs and oils until I found that distinct combination of flavors that I remembered. Enjoy. Makes 4 servings Ingredients: 8 small new (red) potatoes, quartered 1/2 cup olive oil 1 tablespoon chopped rosemary 1 teaspoon thyme 2 fresh garlic cloves, minced salt pepper Preparation: Preheat oven to 400°F. In a large mixing bowl, combine all ingredients except potatoes. Add potatoes and toss until potatoes are coated with herbed olive oil. Put onto non-stick or greased baking sheet. Cook in oven, uncovered, for about 25-30 minutes or until potatoes are tender. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |