| Chef2Chef News - Click the link below for REMOVAL or CHANGE OF ADDRESS instructions http://chef2chef.net/forms/unsubscribe.htm ---------------------------------------- April, 2001 In today's issue: ---------------------------------------- 1. "Chef of the Month" Norman Van Aken http://topchefs.chef2chef.net/recipes/vanaken/ ---------------------------------------- 2. Personal Chefs Are Impacting Industry ----------------------------------------- 3. "Author of the Month" Samuel P. Arnold Author, Food historian, chef de cuisine, journalist, world traveler, restaurateur, raconteur... http://topchefs.chef2chef.net/recipes/sarnold/ ---------------------------------------- 4. Chef Revival awards March Sweepstakes prizes to FIVE of our visitors! Register to Win in their April Sweepstakes. http://chef2chef.net/features/revival/ ----------------------------------------- 5. Visit our new vendors in the Market Place http://marketplace.chef2chef.net/ ---------------------------------------- 6. Webmaster News. The good and the bad. ---------------------------------------- 7. THREE Recipes: Catalan Romesco Sauce, Avocado Chipotle-Glazed Salmon, Lemon Shrimp with Curly Pasta. From Seafood Cooking for Dummies. ---------------------------------------- ---------------------------------------- 1. "Chef of the Month" Norman Van Aken http://topchefs.chef2chef.net/recipes/vanaken/ ---------------------------------------- World renowned chef and culinary genius Norman Van Aken is owner of the award winning restaurant Norman’s located in the historic Coral Gables section of Miami. Norman Van Aken is the "Father of New World Cuisine" and for his lifelong contributions to the culture of his region was selected by The Petersburg Times as "one of the 25 people who mattered most in Florida’s history." He has recently been selected amongst Food Arts notable brain trust as a "Contributing Authority." For more about Norman Van Aken, click here: http://topchefs.chef2chef.net/recipes/vanaken/ ---------------------------------------- 2. Personal Chefs Are Impacting Industry ---------------------------------------- *As of June 2000, there were reported to be 5000 operating personal chefs in the U.S . *The number of personal chef clients currently being served by those 5000 personal chefs is estimated to be 60,000, which generates nearly $32 Million Dollars annually. *Industry predictions are that within the next 5 years, at the present rate of growth, there will be nearly 25,000 operating personal chefs in the U.S. serving nearly 300,000 clients and contributing nearly $2.6 BILLION to the U.S. economy. *Entrepreneur Magazine has designated the Personal Chef Industry "one of the 12 Fastest Growing Businesses in the Country". *To find out more about the exciting opportunities available in this field, visit the personal chefs associations listed at our Market Place in the Associations section. *_______________ A word from our sponsor - start ________________* The pure, clean, green pastures and cool, crystal clear, unpolluted waters of New Zealand® produce the world's finest tasting gourmet seafood & meat products in the world! TURNER NEW ZEALAND ships Shellfish, Beef, Lamb, Venison and Fish Collections. US Shipping is $14.95 for any quantity. For more details and our money back guarantee, visit us a http://www.TurnerNewZealand.com or call us at 800-636-5636. Cheers Mate! *_______________ A word from our sponsor - end ________________* ---------------------------------------- 3. "Author of the Month" Samuel P. Arnold Author, Food historian, chef de cuisine, journalist, world traveler, restaurateur, raconteur... http://topchefs.chef2chef.net/recipes/sarnold/ ---------------------------------------- Sam Arnold is a gold mine of information." -- TIME LIFE Books. These words accurately describe Samuel P. Arnold, owner of the renowned Fort Restaurant, a castle-like replica of the 1834 Bent's Fort (Colorado's first fur-trading post), nestled against the scenic red rocks near Morrison, Colorado. To learn more about Samuel P. Arnold and his books click here: http://topchefs.chef2chef.net/recipes/sarnold/ ---------------------------------------- 4. Chef Revival awards March Sweepstakes prizes to FIVE of our visitors! Register to Win in the Chef Revival April Sweepstakes. http://chef2chef.net ---------------------------------------- Chef Revival has announced the WINNERS for the March sweepstakes. The following five people will win a new pair of Chef Clogs: Tom Hickey, Deborah Tischendorf, Mary Foley, Jeff Wexler, and Brad Stoeckel. Congratulations and many thanks to our sponsor Chef Revival. For April, Chef Revival will give away 5 (five) Chef Care Packages, which consists of Chef Care products, the first-ever line of personal care products for professionals. Lucky winners will receive 1 32 oz. Chef Repair, 1 32oz. Chef Wash, 1 32 oz. Chef Spray, 1 16 oz. Stain Remover and a T-Shirt with Logo! Register here: http://chef2chef.net/features/revival/ ----------------------------------------- 5. Visit our new vendors in the Market Place http://marketplace.chef2chef.net/ ----------------------------------------- The Market Place at Chef2Chef.net is a great place to find whatever you are looking for! You’ll find listings and links to gourmet meats and seafood, coffee, wines, seasonings, chocolate, "Of the Month Clubs", desserts, nuts, fruits, pies, clothing, fresh produce, gifts and more. If you have products or services that you would like listed in the Market place, contact us at: http://chef2chef.net/contacts/ *** Turner New Zealand, The Ultimate Gourmet Shop Turner New Zealand is the producer of world-class, free-range, hormone-free, gourmet products from New Zealand. The pure, clean, green pastures and cool, crystal clear, unpolluted waters of New Zealand® produce the world's finest tasting gourmet seafood & meat products in the world! http://marketplace.chef2chef.net/ *** Feastivals, Culinary Travels Features fabulous recipes, teacher’s tips, upcoming culinary events and favorite links. The aspects that sets this web site apart are -- first and foremost -- the Culinary Adventures Chef June leads to France and the world. Other unique features are her selections of "Cookin’ Jazz to Cook To," and the wine section that highlights wine education in addition to a "Winery of the Month." http://marketplace.chef2chef.net/ *** Personal Chefs Network Personal Chefs Network™ offers outstanding online networking for new and seasoned Personal Chefs, as well as monthly chats on topics relevant to PC services. The Network's educational package, "The Making of a Personal Chef,"© is most comprehensive and details everything you'll need to launch and manage your own successful service. PCN is managed by working Personal Chefs and is unsurpassed in its member service and support. You're invited to their "Open Kitchen" forum to learn more! Personal Chefs Network will be hosting its Annual Convention in New Orleans, April 19th-22nd! For those in need of a Personal Chef, visit PCN's Neighborhood and find one in your area. http://marketplace.chef2chef.net/ *** Dan’s Chocolates Easter is coming! Dan's Chocolates knows that everyone has their own individual tastes. That is why we offer six different chocolate assortments for your enjoyment! From All Dark Chocolate to All Caramel to our traditional Assorted box, you'll be sure to find something that pampers your taste buds! http://marketplace.chef2chef.net/ *** American Personal Chef Association "Grow with the Personal Chef Industry Leaders! The American Personal Chef Institute (APCI) and Association (APCA) have been providing the innovations in this industry since 1995. Along with providing the best value in training and ongoing support to its members, we blend your culinary passion with our business skills to build your own successful personal chef business." http://marketplace.chef2chef.net/ ---------------------------------------- 6. Webmaster News - The good and the bad. ---------------------------------------- The good news is that our site is growing by leaps and bounds. The bad news is that this has caused slower loading times and particularly worrisome, temporary outages of our recipes section and myRecipes collections. Please rest assured that all our growing pains are addressed as we speak and we should be back to normal within the next two weeks. We have had quite a few requests to send the Newsletter in a RICH TEXT FORMAT, so you get to see a picture here and there, bolded titles and other formatting. Before we switch to this format, may I please ask for your input? Will this work with your Email software? If not, would you upgrade? Please write me at http://chef2chef.net/contacts/mail/mail-fr.html *_______________ A word from our sponsor - start ________________* Chef Revival. We have over 700 professional culinary products available at the click of a mouse. We are the innovators and designers of chef apparel, cutlery, footwear, and other cool stuff. AND, NOW WE HAVE DONE IT again with Chef Care the first-ever line of personal care products for professionals. Visit us at http://www.chefrevival.com or call 1-800-352-2433 *_______________ A word from our sponsor - end ________________* ---------------------------------------- 7. 3 Recipes: Catalan Romesco Sauce, Avocado Chipotle-Glazed Salmon, Lemon Shrimp with Curly Pasta. From Seafood Cooking for Dummies. ---------------------------------------- *** Catalan Romesco Sauce In the Catalonia region of Spain, this rustic, bold sauce is as popular as tartar sauce is in the United States. Like tartar sauce, every cook has a special version. Sweet red peppers and finely ground nuts are the basic ingredients. From there, the add-ins vary widely — bread crumbs, tomatoes, garlic, and onions. Marcie's treasured version stems from a list of ingredients handwritten in Spanish by the owner of a tiny, open-air, seaside cafe where she dined one moonlit evening in Tossa de Mar on the Costa Brava. Serve this bright — and healthy — sauce at room temperature with your favorite broiled, poached, or grilled seafood. Preparation time: 20 minutes Yield: 1/2 cup 1/2 cup skin-on, salted, smoked whole almonds 1/2 cup coarsely chopped and drained roasted red peppers 1 tablespoon red wine vinegar 1/4 A teaspoon sweet Spanish or Hungarian paprika 1/4 to 1/2 teaspoon hot paprika or chili powder 2 tablespoons extra virgin olive oil 1. Use a food processor with a steel blade to finely grind the almonds, stopping to scrape down the sides of bowl as needed. Add red peppers, vinegar, and both the sweet and hot paprika. Pulse to process until quite smooth. 2. With the processor running, dribble in the oil through the feedtube until the sauce is smooth. Taste and adjust seasonings as desired. 3. Serve at room temperature. May be made 1 to 2 days ahead and refrigerated. Sauce keeps up to a week when refrigerated. *** Avocado Chipotle-Glazed Salmon This velvety avocado glaze plays two roles: It seals moisture in the salmon and makes a zesty serving sauce. Chipotle chiles, often shortened to just chipotles (chee-POHT-lehz), are smoked and dried jalapeño peppers that are sold two ways: simply dried or canned in a seasoned tomato sauce called adobo (ah-DOH-boh). Chipotles add bold, smoky flavor and energize almost any sauce for fish (they’re one of our favorite ways to perk up dishes). If you can't find chipotles, substitute 2 teaspoons of chili powder and a drop of liquid smoke in the avocado glaze. Preparation time: 40 minutes Cooking time: 8 minutes Yield: 4 main course servings 1 medium ripe avocado 3/4 cup plain, nonfat yogurt 1 can (4 ounces) chopped, mild green chiles, undrained 1 teaspoon fresh lime juice 1 teaspoon ground cumin 1 chipotle chile (canned in adobo sauce), undrained, minced 1/2 teaspoon kosher salt Pinch white pepper 4 skin-on salmon fillets or steaks, 6 to 7 ounces each, about 1-inch thick, pin bones removed 1/4 cup minced fresh cilantro 1. Preheat oven to 450° or prepare a medium-hot fire in a charcoal or gas grill. Peel and pit avocado; remove pulp and mash. Measure 1/2 cup pulp. If you have extra pulp, use it to replace some of the yogurt and reduce yogurt by the same amount. 2. For the avocado glaze, mix together the avocado, yogurt, green chiles, lime juice, cumin, chipotle, salt, and pepper. Set aside one cup of the glaze to use for the sauce. Place salmon skin side down on a jellyroll pan (lightly oiled if you're using steaks) and spread about 2 tablespoons of the glaze over each piece of salmon. For the serving sauce, stir cilantro into the remaining glaze. 3. Bake salmon for about 10 minutes until the flesh of the salmon just begins to flake at the nudge of a fork. Or grill salmon, fillets preferably, with grill lid down, without turning for 8 to 10 minutes. Serve salmon with avocado sauce. Vary It! Tuna, catfish, snapper, Arctic char, cod, or grouper also work well instead of the salmon. Short-Cut: Look for ready-made guacamole in the deli case or freezer section of your supermarket (you need about 1/2 cup of guacamole to replace 1 avocado). Seafood Savvy: Here’s why this recipe calls for skin-on salmon. When you bake this dish, either skin-off or skin-on salmon gives a fine result. Grilling, however, is another story. Because you don't turn the salmon in this recipe (if you did, the topping would fall off), the skin protects the salmon flesh from overcooking or sticking to the grill. The salmon skin also adheres to the grill to help you easily remove the salmon — simply slip your spatula between the salmon and the skin, and then serve the salmon. *** Lemon Shrimp with Curly Pasta This is one of our favorite weekday dinners — fast, easy, and scrumptious. The brown sugar mellows out fresh lemon’s zing, but still leaves a bright taste. Use any curly or short pasta for this dish. These types of pasta catch the chunky sauce better than long, thin spaghetti strands. We're big on salads, so serve the pasta with mixed greens and watercress tossed with marinated artichoke hearts. Preparation time: 15 minutes Cooking time: 10 minutes Yield: 4 main course servings 1 pound raw, shell-on, medium shrimp (41/50 per pound) 3/4 pound corkscrew pasta 1 tablespoon grated lemon zest 1/2 cup fresh lemon juice 2 tablespoons minced garlic 2 tablespoons brown sugar 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 1 1/2 cups minced green onions, including tops 1/4 cup olive oil 1. Peel shrimp, devein, if desired. Cook pasta in a large pot of boiling water according to package directions. 2. In a large bowl, stir together lemon zest and juice, garlic, sugar, salt, pepper, red pepper flakes, green onions, and olive oil. Add shrimp and toss to coat. 3. Heat a large, heavy skillet on medium-low heat until hot, about 4 minutes. Add shrimp mixture, cover, and cook until center of shrimp turns almost white, 3 to 4 minutes. Makes 3 cups sauce. 4. Divide warm pasta among 4 bowls and top with shrimp and sauce. Vary It! Toasted pine nuts, roasted red peppers, and asparagus tips are tantalizing additions to the pasta. Recipes from SEAFOOD COOKING FOR DUMMIES® by Leslie Beal Bloom and Marcie Ver Ploeg (IDG Books Worldwide; Paperback, $19.99) 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 |