 Mid April 2002 Newsletter | | INDEX - In our Last Newsletter
- Site of the Month, AllFood.com
- Check out our NEW Ultimate Bulletin Board!
- NRA Show Educational Programs at a Glance
- Springtime means Rhubarb!
- Visit our new vendors in the Market Place
- Recipe: Chicken Ajíllo, El Charro
(Chicken with Garlic and White Wine)
|
In our Last Newsletter (If you missed it, you can access our last issue here). - Chef of the Month, Wayne Nish
- The Winemaking Home Page inducted into our "Hall of Fame"
- Prize and Book Winners from March Giveaways
- Chef2Chef wins Major Award
- Sauces that will turn Heads!
- Visit our new vendors in the Market Place
- Trouble Free Mac and Cheese Recipe
|
 | AllFood.com gets our nod for the Site of the Month in April. It’s an easy to use site with great recipes, an "Ask the Chef" feature, Cooking Videos from famous chefs like Jacques Pepin, Graham Kerr and Nick Stellino. It has current news items, a great newsletter, and Tips of the Day.
Especially notable is the Cooking with Kids area on the site. Fun recipes and tips for gathering your family into the kitchen. Don’t cook for the kids…Cook with the kids! Visit this site HERE! |
| Please welcome our sponsor NestleFoodServices.com! Feeling lucky? Sign in at Nestlé FoodServices.com right now, and you'll be automatically entered to win the Nestlé Work Hard or Play Hard Sweepstakes. You could win a lap top computer, Panasonic® stereo, Sony® Wega™ TV and even more great prizes. Three winners will get to choose their ultimate prize package - one of them could be you. Hurry, contest closes April 30, 2002. So, Enter today! |  |
Check out our NEW Ultimate Bulletin Board! Our discussion forums have undergone a remarkable overhaul in the last couple of weeks! They are far more functional and VERY user-friendly. It's THE place to talk "Culinary". If you never used a discussion board before, read this ONE PAGE instruction manual and you will be asking tough questions (or answering them!) in minutes. The Ultimate Bulletin Board (UBB) software we used is installed on over 250,000 sites worldwide. If you are familiar with discussion boards, you will feel right at home. Professional Community Forums: - Professional Chef Network
- Personal Chef Community
- Culinary Student Network
- NEW! Lost and Found Chefs
- Mishaps & Horrors
Forums for Home Chefs
and Cooking Enthusiasts: - General Culinary
- Recipe and Tip Exchange
- Recipe Club
| Miscellaneous Forums: - TOP100 Nominations
- Free! Merchandise for Sale
- Free! Merchandise Wanted
- Free! Services Wanted or Offered
- Chat Corner
- Technical Support Forum
Access ALL Discussion
Forums right HERE
|
Lost contact with a colleague years ago? Let us know in "Lost and Found Chefs!"
Share a recipe or tip, ask for a recipe, sell an old refrigerator or find that used hood system for your kitchen. Offer your services or request a service. Got something to chat about like gardening or your favorite kitchen gadget, visit the new Chat Room.
And if you still have questions about the forums or how to use them, just log into the Technical Support Forum for all the answers. |
Springtime means Rhubarb! We love springtime because the rhubarb comes up bigger and better each season. If you don’t grow it, you can find it at your supermarket at the best prices of the year. It is a good source of Vitamin C and you’d think it was high in fiber because of it’s crunchiness and stringiness, but it’s not. The most nutritious way to serve rhubarb is cooked, and remember only the stalk is used for food. The leaves are poisonous! If you are going to buy rhubarb, look for crisp, colorful medium sized stalks. A deep red color is a good indication of flavor. Store the rhubarb in a plastic bag in the refrigerator to keep it cool and moist. Use within a few days of purchase. For a FEW HUNDRED recipes using Rhubarb CLICK HERE |
Kitchens-Today.com
is now powered by KitchenEtc.com,
The world's largest online kitchen store!
You can browse by category, price range or brand through over 30,000 kitchen specific items. If you need or want it…it's here! Getting married or know someone who is? What better gift for a newly wed couple than gifts for the kitchen! And you can use their Bridal Registry Form to list all the things you need for your home after the wedding. And when you register you can sign up to win a honeymoon!
Glassware, gadgets, bakeware, dinnerware, china, crystal, cutlery, cookware, electrics, gifts, textiles, flatware, gourmet food, cookbooks, furniture and more. There is even a Clearance section with some great deals! Visit Kitchens-Today.com today!
|
Visit our new vendors in the Market Place 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, beer & wines, seasonings, chocolate, "Of the Month Clubs", desserts, sauces and stocks, nuts, fruits, pies, clothing, shipping solutions, wild game, fresh produce, gifts and more.
Over 450,000 unique visitors visit Chef2Chef each and every month. If you have products or services that you would like listed in the Market Place, contact me HERE | Recipe: Chicken Ajíllo,
El Charro
Chicken with Garlic and
White Wine from
Chef June Jacobs, CCP This dish is SO delicious – and it’s easy enough to make for an everyday dinner. It’s one of the house specials at my favorite New York restaurant, "El Charro." My friend Manuel Vidal, the owner of El Charro, not only gave me this recipe, we made it together at El Charro one blustery Saturday. You can enjoy it with your friends at home, too! Makes 6 first course servings
or 2-3 main course servings.
- One 3 to 3 1/2 pound chicken cut into 16 pieces
- 3 tablespoons extra-virgin olive oil
- 2 heads garlic (Use all the cloves,
peeled but whole)
- 1 cup dry white wine
- Sea salt and freshly ground black pepper to taste
Rinse the chicken in cold running water and thoroughly dry it with paper towels. Using a meat cleaver or poultry shears, cut the chicken into 16 pieces. Make a mixture of sea or kosher salt and freshly ground black pepper in a small bowl. Sprinkle this mixture generously over the chicken pieces. Warm a large sauté pan over medium-high heat and put in the olive oil. When the oil is hot but not smoking, add the chicken pieces and brown well on all sides. (You want to make sure the oil is hot enough that the chicken pieces will make a sizzling sound as you put them into the pan. This ensures that the chicken will sear immediately and the juices will stay inside!) After you have turned over all the chicken to brown on the other side, add the garlic and turn the temperature down low to let it sauté for a few minutes. Make sure the garlic does not get brown at all. Add the wine. Bring the mixture to the boil. Reduce the heat -- to medium, not too low -- and let simmer until the wine has almost evaporated, and has made a caramel-like sauce in the pan.
Serve with Saffron Rice or homemade Potato Chips.
Wine Tip: A Spanish Rioja or American Zinfandel (red) complements this dish wonderfully.
Editors Note:
Bon Appétit from Your
Chef2Chef Team. | | MaineGoodies.com Experience Maine year round. Let us send you, or a friend, the treasures of Maine. Birthdays, Anniversaries, Weddings, House warming or just to remind yourself or a friend of how wonderful Maine is! Offering over 650 Traditional and Unique items. Free shipping in continental US. Sorry, no catalog.
Kentucky Virtual.com Kentucky products, gifts, furniture, handcrafted items and a great line of unique & delicious gourmet foods including seasonings, snacks, honey, sorghum, sauces, meats, marinades, mixes, beverages, preserves & more!
FlavorSolutions.com In 1951, MINOR'S® revolutionized the way meals were prepared by introducing superior quality meat-first food bases. We faithfully recreated the fine flavors chefs spend hours skillfully creating to provide you with recipe-ready stock. These products deliver a stock superior in quality to canned broth and at up to 75% less cost! Minor's products are now available to foodservice operators and home gourmets quickly and conveniently through our on-line partner, Flavorsolutions.com.
Today, our authentic bases are just the beginning. We have expanded our range of flavor enhancing solutions to include premium quality sauces, gravies and our revolutionary Chefs Specialties. Now you can buy your favorite labor-saving products on-demand. Please visit our site and check out the variety of exciting culinary ingredients!
EDITOR'S NOTE: FlavorSolutions.com is offering a 25% discount on all orders place from this newsletter ONLY on the following link. So, if you are looking for some great meat, chicken or seafood bases, Demi-glace or Hollandaise sauces, or tasty concentrates like Roasted Garlic, Chipotle or Roasted Red Bell Pepper, now is the time to "Stock" up.
SAVE 25% on Flavorsolutions! CLICK HERE
Bennington Pottery Bennington Bakeware Collection The historic Bennington Potters Yard, located in downtown Bennington Vermont, is excited to now offer their "Baking with Bennington" bakeware starter collection online at PiecesOfVermont.com. Also available are... Bread Warmer, Heart-Shaped bakers, Deep Dish Pie baker, Lasagna Dishes, Tankard Mugs, Dinnerware and Country Pitchers. Gift Ideas for the cooking enthusiast...and much more! Made in Vermont, this exquisite line of blue agate glaze pottery is know throughout New England for its' charm and durability.
|
|
