Volume 8, Issue 110 - June 10, 2005

Hello Recipe Club,

I would like to once again thank Cathy Leslie for sharing these great recipes from her Recipe CD. There are over 35,000 recipes on it and these are a great sampling. She sells those CD's for $19.95, so if you know someone who likes to cook, like your Dad, this might make a great Father's Day gift. Someone you know getting married this summer? Give them 35,000 recipes, that will feed them 3 meals a day for 11,666 days! If you have a third of an inch of space available on your cookbook shelf, this will fit. You get the idea, we are trying to help Cathy sell CD's because she donates $2 of every sale to our Chef2Chef Culinary Student Grant Program and that helps support a future chef.

Next week, Patricia Rain will host our Recipe Club. You may know her as The Vanilla Queen. You are really going to enjoy her recipes. Have a great weekend, you deserve it.

35,206 Recipes on One CD Over 35 categories on a searchable CD-Rom for only $19.95 (+S&H)

Chipotle Mussels with Orange Mayonnaise

Ingredients:

Mussels:

4 pounds fresh mussels, washed, about 50
3 tablespoons garlic, thinly sliced
zest of 2 oranges, in long strips
4 tablespoons chipotle chiles canned in adobo sauce, puréed
4 cups water or light fish broth
3 tablespoons olive oil
4 tablespoons fresh orange juice
12 sprigs of cilantro

Orange Mayonnaise:

1 egg yolk, extra large, room temperature
1 cup virgin olive oil
1 tablespoon orange zest, very fine chop
4 tablespoons fresh orange juice
1 tablespoon fresh lime juice
2 tablespoons cilantro, finely chopped

Preparation:

Mussels:

Place mussels in a large pot together with the garlic, orange zest, chipotle purée and water or fish broth. Cover, bring to a boil and steam for 2 minutes. Remove the pot from the heat and let sit for 3 minutes; mussels should then be open. Remove the mussels and keep covered in a warm place.

Reduce the liquid by half and add the oil and orange juice. Divide the mussels evenly between soup plates and add the broth. Garnish each bowl with 1 tablespoon of Orange Mayonnaise and 3 sprigs of cilantro.

Orange Mayonnaise:

Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored. Transfer to a blender and add the oil drop by drop for the first 1/4 of a cup, then the remainder in a slow steady stream, mixing at high speed until emulsified. Add the other sauce ingredients and blend together. Let sit for at least 1 hour to allow the orange flavor to develop.

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Creamy Smoked Salmon and Dill Tart

Ingredients:

5 fillo sheets, thawed
3 tablespoons butter, unsalted, melted
4 large egg yolks
1 tablespoon Dijon mustard
3 large eggs
1 cup half and half
1 cup whipping cream
6 ounces smoked salmon, chopped
4 scallions, chopped
1/4 cup dill, fresh, chopped, or 1 tablespoon dill, dried
salt and pepper to taste
dill sprigs

Preparation:

Generously butter 9 1/2 inch diameter deep dish pie plate. Place 1 phyllo sheet on a clean work surface (cover remaining pieces with plastic wrap, then with clean damp towel). Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise to form a rectangle.

Place 1 fillo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2 inch. Brush top of phyllo in pie plate with butter. Place second fillo rectangle in pie plate, covering bottom and letting pastry over hang another section of edge by 1/2 inch, brush with butter. Repeat process with remaining 4 fillo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F.

Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, scallions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool. Garnish with dill sprigs and serve slightly warm or at room temperature.

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Peppery Coconut Baked Fish with Chutney Sauce

Ingredients:

3 tablespoons oil
1/2 cup butter, melted
3 tablespoons orange juice
2 tablespoons lemon juice
2 teaspoons garlic powder
2 teaspoons ginger
2 teaspoons crushed red pepper flakes
1 cup plain bread crumbs
1 1/2 cups unsweetened coconut
8 each 6 ounce fish fillets (red snapper, bass, turbot, or orange roughy)

Chutney Sauce:

1/2 cup mayonnaise
1/4 cup chutney (like mango)
1 tablespoon lemon juice
1 teaspoon curry powder

Preparation:

Heat oven to 425 degrees. Pour oil into 13x9 baking pan (or spray with Pam), tilt pan to coat evenly. In shallow bowl, mix butter, orange juice, lemon juice, garlic powder, ginger, red pepper flakes. Salt and pepper if desired.

In shallow bowl, combine coconut and bread crumbs. Dip fish in butter mixture and coat with bread crumb mixture. Bake at 425 degrees for 5 minutes. Turn fillets over, sprinkle with remaining mixture. Bake an additional 10 to 15 minutes or until fish is golden brown and flakes easily.

Mix all sauce ingredients. Serve sauce over fish, garnish with lemon and parsley.