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February 15, 2004
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  Chef of the Month, Russell CronkhiteRussell Cronkhite is an accomplished chef, pastry chef and baker. He began his culinary career more than thirty years ago working and training among some of the best establishments throughout West Los Angeles, California. In 1987, Russell was chosen from a distinguished field of noted American chefs to head the kitchens of Blair House, the guest house of the president of the United States. Through his remarkable twelve-year “tour of duty” as Blair House executive chef, he served three presidents, four secretaries of state, and six chiefs of protocol. For the rest of the story, a chance to win one of his cookbooks and some very tasty recipes, CLICK HERE |
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Cedar Hill Seasonings are blended from freshly picked herbs and spices - it's like having a secret garden in your kitchen. Visit our website or call (405)340-1119. |
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Mexican Manicotti Enchiladas - a Bandana Bandito winning Picante Sauce recipe Bandana Bandito's Picante Sauce came out tops in January's Epicurious Taste Test, winning the prestigious 4-forks "Beyond Compare" rating, and beating Pace and Newman's Own. Click here to try our winner in a Mexican Manicotti Enchilada recipe. Try our wide variety of gourmet salsas, sauces and condiments - and more Bandana Bandito recipes here or call 800.880.5938. |
| Recipe Club: Tapas, The Little Dishes of Spain Spanish Tapas consist of many small, individual dishes of food that can act as appetizers or, they can be eaten as an incredibly varied meal. Tapas are found in bars and restaurants in Spain, and are often eaten with an aperitif such as sherry. Date: February 16 - 20, 2004 Guest Host: David Nelson Theme: Spanish Tapas
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| We have the recipes for Dinner And we'd like to share them with you. Simply CLICK HERE, fill in your address and we'll mail you a set of four recipe cards featuring simply delicious recipes for an entire meal—appetizer, salad, side dish, and dessert. They're sure to become family favorites. |
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Sweeps and Giveaways at Chef2Chef this Month What's new at Chef Revival? They have just added two new styles of Executive Chef Clogs to their enormous inventory. 8 pairs valued at $97 each will be given away at the end of this month. Register to WIN Here Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Subscribe Here Chef Paul Prudhomme, creator of Magic Seasoning Blends, offers a FREE sample of his NEW Salmon Magic. Call 1-800-457-2857 for a sample with recipes or Click Here You can get a FREE Food and Wine Apron with your paid subscription of only $19.95. That's a 37% discount from the cover price and the apron is beautiful. CLICK HERERegister to win a copy of the Chef of the Month, Russell Cronkhite's cookbook, A Return to Sunday Dinner. A must have for your cookbook collection Register to WIN here Last month's Winner for Silvia Bianco's cookbook, Simply Saute was Ginger Maddock Last month's Winners for a new set of Executive Clogs from Chef Revival were: Bruce Vrana, Carol Casey, Jason Lachowsky, James McFarland, Annmarie Walsh, Daniela Knapp, Matthew Bennett and Arlene Cole. |
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| Creole Barbecued Shrimp Makes 4 servings 2 tablespoons Crisco Pure Canola Oil 1/2 cup chopped onion 3-4 cloves chopped garlic 3/4 cup ketchup 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 1 tablespoon Creole seasoning 24 Jumbo shrimp, peeled and deveined, tails left on 1 lemon, cut into wedges Procedure: In a medium saucepan, heat the Crisco Pure Canola Oil over medium heat. Add the onion and garlic. Cook about 2 minutes. Add the ketchup, brown sugar, worcestershire sauce, and Creole seasoning. Stir well and bring to a simmer. Cook for about 5 minutes and allow to cool. Place the shrimp in a large nonreactive bowl and pour about 1/2 of the cooled sauce over the shrimp. Toss to coat the shrimp evenly. Refrigerate 1 to 2 hours. Heat the grill. Grill the shrimp until done. Place on a platter and pour the remaining heated sauce over the shrimp. Garnish with lemon wedges. Enjoy! Recipe by Crisco.com |
 Welcome to Natalie MacLean's Wine Corner!Our new friend Natalie MacLean who was recently named the World’s Best Drink Writer, offers a FREE wine e-newsletter with wine picks, articles and humor at www.nataliemaclean.com Over the next couple months, she will host a series of informative wine articles for the Chef2Chef Sunday Culinary Times audience. Today she'll cover the all important topic of Describing Wine. Describing wine often has a faint whiff of condescension over a robust layer of barnyard by-product. The adjectives seem to be the fruit of over-ripe imaginations: when I hear "muscular," "tight" or "rakish," it's hard to tell whether the critic is talking about wine or Brad Pitt. "Perfectly integrated" is how I'd describe my son's multi-racial nursery school; and "legendary concentration" is what I need to figure out my income tax return. However, "opulent" is indeed a legitimate wine descriptor—it usually refers to the price. "It just smells like wine to me," a friend said recently when pressed to describe the wine we were sharing. She isn't alone: beyond a few basic adjectives, most people have difficulty describing how a wine smells and tastes. Indeed, the first time I listened to two wine-loving friends discuss a merlot, I thought they were speaking an ancient tribal language. They reminded me of James Thurber's 1937 cartoon showing one drinker commenting to others: "It's a naïve domestic Burgundy without any breeding, but I think you'll be amused by its presumption." For the rest of the story and a few good recommendations, CLICK HERE |
| Bon Appétit! The Chef2Chef Team |  | Comments, Technical Support UNSUBSCRIBE HERE | Archive Newsletter Advertising Inquires |
