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February 29, 2004
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 Introducing our New Seafood Recipe GuideEvery two months we are introducing a new seasonal recipe collection. For the months of March and April we are excited to share our newest, Seafood Recipe Collection. You'll be able to find great recipes for shrimp, lobster, crab, clams, fish of all kinds and more. Recipes include preparations for gumbos, stew, side dishes, entrees, salads, stir-fry's, chowders, curry's and much more. We even cover the essential tips for selecting, buying, handling, storing , and basic preparations and procedures for many kinds of fish and shellfish. And it's all in one convenient place. You'll see links to it all over the site or just CLICK HERE |
Win an 8 inch Renaissance Series Chef Knife from Chef Revival! 8 lucky winners will receive an 8 inch Renaissance Series Chef Knife on March 31st. Each knife is valued at $84.99 and are only available at Chef Revival. Register to WIN |  |
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| Forget the Groundhog! Asparagus means Springtime! Even though asparagus is now available year round and at mostly reasonable prices, this is the time of year when it becomes so readily available in the states that the price drops down to around $2.00 a pound. That sends me a IM. (Ask your kids, it means Instant Message) Spring is coming and coming fast, whether or not the sun is shining! Some Asparagus tips: Size is everything, right? Everyone has their own opinion about the sizing of asparagus. I've found that there is no real difference in tenderness amongst any of the sizes. If I had to say anything, I'd say I like the thinner ones because they seem sweeter to me...but that is all in my head, right? Snapping the tougher ends off is just that easy. Hold the spear just below half way and grab the end gently, bending the spear in half, in a downward direction. The spear will give way at the proper spot. Peeling the spear will create a much better mouth feel, but will sacrifice some flavor if you chose to boil it or heaven forbid microwave it. I recommend not peeling if you intend to roast or grill it. Steaming your asparagus is faster than boiling, uses less water and retains the most nutrients. IMO (In My Opinion) the only reason to boil asparagus is to impart a flavor like salt or lemon, by adding it to the water. Grilled Asparagus Serves 4 1-1/2 lbs. fresh asparagus 1 tbsp olive oil 1 tsp. balsamic vinegar Sea salt and fresh cracked pepper Drizzle the asparagus with oil, vinegar and season. Grill for about 4-6 minutes over a medium grill. Serve right away or drizzle with a light vinaigrette and top with a bit of fresh Parmesan. |
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| Recipe Club: Fish and Seafood Recipes To kick off the new Seafood Recipe Guide for March and April, this week we'll feature great recipes using your favorites. Don't miss them! Date: March 1 - 5, 2004 Guest Hosts: David and Pam Nelson Theme: Fish and Seafood
receiving these recipes on Monday! Click Here |
| What's for Dinner, One Fish...Two Fish Let Crisco® help you celebrate the season with these fabulous fish recipes. Each of them is a great catch, so reel in your family members and try them together today. Get Them Now! |  Crisco. We Cook! |
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| Tilapia Baked in Foil Makes 4 servings Ingredients: 1 pound mushrooms, thinly sliced 1 cup finely chopped onion 1/2 cup finely chopped red or green bell pepper 1/2 cup thinly sliced carrot 1 teaspoon dried tarragon CRISCO Butter Flavor No-Stick Cooking Spray 4- to 6-ounce tilapia fillets Salt and ground black pepper, to taste 4 pieces Aluminum foil, approximately 12 X 14-inches Preparation: Heat the oven to 350ºF. In a medium bowl, combine the mushrooms, onion, bell pepper, carrot, and tarragon; mix well. Lightly spray the center of each foil piece with Crisco Butter Flavor No-Stick Cooking Spray; place a tilapia filet in the center of each. Lightly spray each filet with Crisco Butter Flavor No-Stick Cooking Spray; sprinkle with salt and pepper. Top each with 1/4 of the mushroom mixture. Bring the long sides of the foil together and fold them over one another. Roll the short sides of the foil tightly toward the center to complete the seal. Repeat with each packet. Place the packets on a baking sheet and bake for about 20 minutes. Remove from the oven; let stand 5 minutes. Place an unopened package on each serving plate. Let everyone carefully open (the foil should be cool enough to handle) their own packet, to enjoy the wonderful aroma of the escaping steam. 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 of months, she will host a series of informative wine articles for the Chef2Chef Sunday Culinary Times audience. Today, let's talk about the lost art of throwing dinner parties. Ms. Post Sends (Has) Regrets Everyone will be here in two hours. Whose idea was this anyway? Surely not mine. As a party animal, I fit somewhere between a desert lizard and a night worm. But now I recall that febrile moment when I thought a dinner party would be a good way to stretch the social skills of an only child. A thread of sweat stitches my chiffon blouse to my backbone. Have we lost the art of dinner parties, along with letter-writing and afternoon tea? Or perhaps they still happen, but only in Parisian flats -- where people dressed in black discuss the decline of post-modernism. Dinner parties seem to run counter to our modern neurotic need for self-reliance: we live in ever more isolating suburbs, drive cars that allow us to avoid greeting each other on the street, and communicate on the internet. I'm even loath to "bother" my neighbours by asking them to take in the mail when we go away. So it's surprising that we accept a dinner invitation that will leave us in someone's social debt. For the rest of the story, CLICK HERE |
| Bon Appétit! The Chef2Chef Team |  | Comments, Technical Support UNSUBSCRIBE HERE | Archive Newsletter Advertising Inquires |
