| Click Here to read this letter in your Browser. If you received this newsletter in error Unsubscribe Here |
| Home | Recipes | Market Place | Forums | Schools | Foodservice | Jobs | Map |
February 22, 2004
Click Here for our past issues. |  Athens Foods |
Sponsored by  |
 Can't Make it to Mardi Gras? Have Some Jambalaya!Mardi Gras is food, music, parades, picnics, floats, more food and excitement ... and one big holiday in New Orleans! Everyone is wearing purple, green, and gold; and adorned with long beads caught from the beautiful floats. They sit on the ground throwing balls, playing music, having a picnic, and watching the crowds walk by between parades. If you are like us and just can't make it this year, fool yourself a little and have a big ol' bowl of Jambalaya. This recipe comes to us from the fine folks at Crisco. Crisco Cooks Cajun! Shrimp Jambalaya 6 to 8 servings Ingredients: 3 tablespoons CRISCO® all-vegetable shortening or 3 tablespoons CRISCO Stick 1/2 cup chopped onion 1/3 cup chopped green onion 3/4 cup chopped green pepper, divided 1/2 cup chopped celery 1 garlic clove, minced 1/4 pound diced cooked ham 2 cups chicken broth 1 can (14-1/2 ounce) tomatoes, diced 1/4 cup minced parsley 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon dried leaf thyme 1/8 teaspoon chili powder or ground red pepper 1 bay leaf 1 cup uncooked rice 3/4 pound medium cooked shrimp, peeled and de-veined Preparation Melt CRISCO in a large heavy skillet over medium heat. Stir in onion, green onion, 1/2 cup chopped green pepper, celery, ham, and garlic. Cook for 5 minutes or until onion is tender, stirring occasionally. Stir in chicken broth, tomatoes, parsley, salt, pepper, thyme, chili powder, and bay leaf; cover and bring to boiling. Add rice gradually, stirring with a fork. Cover and simmer for 20 minutes or until rice is tender. Mix in shrimp and remaining 1/4 cup green pepper. Simmer uncovered for 5 minutes longer. Remove bay leaf before serving. Recipe from Crisco.com |
Sponsored by  |
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. |
Sponsored by  |
|
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. |
Sponsored by  |
| Recipe Club: The Foods of Mexico While it's too early to plan my trip to Mexico this fall, it's never a bad time to eat Mexican! Date: February 23 - 27, 2004 Guest Host: David Nelson Theme: Foods of Mexico
Not a Member Yet? Sign up today and start |
| 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. |
|
Please Visit our Newest Market Place Vendors
|
| Sponsored by Athens Foods |
| Roasted Plum Ravioli with Brandy Sauce Ingredients 2 tablespoons sugar 1/4 teaspoon ground cinnamon 3 fresh plums 5 sheets Athens or Apollo fillo dough 1/4 cup butter or margarine Egg wash as needed Procedure: Preheat oven to 375°F In a small mixing bowl combine sugar and cinnamon; set aside. Wash plums, cut in half, and remove pit. Place cut side down on greased baking pan. Sprinkle with 1 teaspoon of the cinnamon sugar. Place in oven for 5 to 10 minutes until the plums are soft to the touch, but still retain their shape (5 minutes if plums are ripe, 10 minutes if they are firm). Butter and layer five sheets of fillo and cut into twelve 4-inch circles. Place one plum cut side down in center of each circle, place one circle on top and press to seal edges together. Cut a slit in the top of the fillo to vent. Brush with egg wash. Bake at 375°F for 10 to 15 minutes. Serves 6 Brandy Sauce Ingredients: 3 egg yolks 3 tablespoons sugar 1 cup milk 1/4 teaspoon vanilla extract 2 tablespoons Brandy Procedure: Whisk egg yolks and sugar together. Heat milk to a simmer over low heat. Add half of the hot milk to the egg yolk mixture blending with a wire whisk. Add the egg mixture to the hot milk mixture and stir constantly until mixture is thickened. Do not let the sauce boil. Stir in vanilla extract and brandy. Serve warm. Recipe by Athens Foods |
 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 of couple months, she will host a series of informative wine articles for the Chef2Chef Sunday Culinary Times audience. The Oscar's are about to be presented, and Hollywood is all a buzz! What does that have to do with wine? Plenty! Hollywood and Vine Although this year's Oscar-nominated movies have many merits, oenophiles are bitter that there were few good wine scenes among them. That’s because like some of Hollywood's most versatile actors, wine has long been cast in both good and bad guy roles: either it is a mark of sophistication or of evil. Rarely, is it neutral in the way beer is. Perhaps that's because we view wine as a drink loaded with our own insecurities. For example, appreciating wine is often part of both coming-of-age films and make-over movies. In My Fair Lady (1964), Professor Henry Higgins teaches Eliza Doolittle how to taste wine. In a modern twist on the same theme, Michael Caine plays an aristocratic snob hired to teach the tomboy undercover cop Sandra Bullock how to act like a lady in Miss Congeniality (2002). In a restaurant, he sips on his red wine while she chugs her beer. Caine says to the sommelier, "Gaston, I'll have another cabernet sauvignon." He looks at Bullock and asks, "And another keg for you?" For the rest of the story, CLICK HERE |
| Bon Appétit! The Chef2Chef Team |  | Comments, Technical Support UNSUBSCRIBE HERE | Archive Newsletter Advertising Inquires |
