In January 2001, Chef Revival will again give away a chef coat, but this time you can get your logo embroidered on it for free. The embroidery set-up is worth at least $150, plus you can pick any coat from their extensive line. Register here: http://chef2chef.net/features/revival/

Chef Revival has been the leading innovators and designers of chef apparel for over a decade. But that's not all! Visit them to see their accessories, bandannas, cutlery, footwear, cool jewelry, textiles, tools and Chef Care products. They even have a Warehouse where you can find great deals on closeouts and over stocked items at super reduced prices.


----------------------------------------
4. The Great American Spice Company is giving away
$100 worth of products a week at Chef2Chef.net.
http://www.americanspice.com/chef2chef/
----------------------------------------

The Great American Spice Company is giving away $100 of products from their line of over 1000 items EACH WEEK through January at Chef2Chef. Just drop your name and email by clicking on their logo and you'll be notified if your name is drawn. What could be easier. Go here to register: http://www.americanspice.com/chef2chef/
HINT: To increase your odds of winning, you can register once a day!

After you register, please browse their site. They have an incredible line of over 1,000 products, including sauces, dips, dried produce, hot sauces, mustards, rubs, marinades, salsas, bases, seasoning blends, vanillas, oils, vinegars and more. Check out the recipe section where they store over 31,000 recipes. If you are lucky, you might catch Chef Judy online.


----------------------------------------
5. Who made the Top 5 positions on our TOP100
   Chef, Restaurant and Wine pages in year 2000?
   48,251 Voters awarded 206,380 Stars! 
   You put them there! http://chef2chef.net/rank/
----------------------------------------

Nearly 50,000 people have voted in our TOP 100 pages since we launched them. We feel that there is great validity to our rankings as they represent the "People’s Choice". Chefs, Foodservice Professionals, Students and Food Enthusiasts of all kinds voting for their favorite chefs, restaurants and wines. Here are the results of the TOP 5 positions in each category.

TOP 5 CHEFS
1) Emeril Lagasse
2) Katy Keck
3) Wolfgang Puck
4) Julia Child
5) Paul Pruddhomme

TOP 5 RESTAURANTS
1) Stars
2) New World Grill
3) Emeril’s
4) The Fort Restaurant
5) K-Paul’s Kitchen

TOP 5 WINES
1) 98 Geyser Peak, Henry’s Reserve Port
2) 98 Kendall Jackson, Vintner’s Reserve Chardonnay
3) 99 Sokol Blosser, Evolution No. 9
4) 98 Rosemont Estates, Shiraz
5) 99 Kistler Chardonnay, Vine Hill Vineyard

To see the complete TOP 100 lists and to vote for your favorite, click here: http://chef2chef.net/rank/

----------------------------------------
6. NEW FEATURE! Each Newsletter includes a
   seasonal, holiday or special occasion recipe.
----------------------------------------

TANGERINE SCALLOPS WITH YELLOW CURRY SAUCE

Serves 4 - Preparation :05 Cook :08 Stand :20 Total :33

A remarkable blend of sweet and hot flavors. A beautiful presentation on a dark green plate.

Ingredients

2 pounds scallops, rinsed, side muscle removed
6 ounces VIETNAMESE TANGARINE DIPPING SAUCE
2 tablespoons peanut oil
YELLOW CURRY SAUCE
2 tablespoons cilantro, fresh, chopped

Instructions

Prepare the marinade and the sauce.

Thoroughly rinse the sea scallops and remove the tough little muscle that clings to the side of each one. Place them in a bowl large enough to hold the scallops and the marinade for 20 minutes. Drain the scallops, and discard the marinade.

Heat the peanut oil in a large heavy skillet until just about smoking point. Place the scallops in the skillet, making sure that they lie on one of their flat surfaces. Sear them for about 4 minutes, and turn them over for 2-3 more minutes.

Place 2-3 ounces of curry sauce on one side of four warm plates. Remove the scallops from the pan and place them on the pool of sauce. Sprinkle with fresh cilantro. Serve with steamed or fried rice, and steamed broccoli with lemon butter.


Vietnamese Tangerine Dipping Sauce

2 tablespoons garlic, chopped
1/4 cup sugar
1/2 each red jalapeno pepper, seeds and ribs removed
1 each Thai pepper, dried
1/4 each Anaheim chili pepper, ribs and seeds removed, chopped
1 each lime, juiced
1 each lemon, juiced
1/2 cup fish sauce
1 cup water
1 teaspoon JALAPENO VINEGAR, or white distilled vinegar

Instructions

Simply combine garlic, sugar, peppers, lime and orange in a blender and process until peppers are minced. Add fish sauce, water and vinegar. Blend briefly.

Store in the refrigerator in a glass jar.

Yellow Curry Sauce

1 14 oz. can coconut milk
1 tablespoon yellow curry paste
2 1/2 tablespoons fish sauce
1 tablespoon sugar

Instructions

Combine the coconut milk, curry paste, fish sauce, and sugar in a saucepan and bring it to a boil. Reduce the heat and simmer for about 10 minutes until the sauce thickens.

NOTES: Yellow curry paste and fish sauce can be found in most supermarkets and gourmet food shops, as well as in an Asian market if you live near a city. This sauce can be made hotter by adding more of the prepared paste. Start off easy, adding more as you go. The sauce gets its beautiful yellow color from the turmeric in the paste.


-------------------------------------------------
7. Webmaster Comments - New Favorites Section
   http://chef2chef.net/links/favorites.htm
-------------------------------------------------

Our Favorites section has undergone a complete re-design. If you have a website that would fit into the following categories, you should consider adding it to this section at http://chef2chef.net/links/favorites.htm


Books, Magazines & Newsletters | Chef Humor | Chefs on the Internet | Culinary Organizations_&_Schools | Culinary Travel | Food Art | Great Food Suppliers | Internet Resources | Kitchen and Tableware | Miscellaneous | Recipe Collections | Restaurants on the Net


Have a great week!
Your Chef2Chef Team.


-------------------------------------------------
Chef2Chef News - Click the link below for REMOVAL or CHANGE OF ADDRESS instructions http://chef2chef.net/forms/unsubscribe.htm