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 |
April 18, 2004
Click Here for our past issues. |  Fabulous Fillo! |
Sponsored by  |
 Chef of the Month, Rick Bayless Rick Bayless was born in 1953, into an Oklahoma City family of restaurateurs specializing in the local barbecue. Having begun his culinary training as a youngster, Rick broadened his horizons to include regional Mexican cooking as an undergraduate student of Spanish and Latin American culture.After hosting the 26-part PBS television series "Cooking Mexican" in 1978-1979, Rick dedicated over 6 years to culinary research in Mexico, culminating in 1987 with the publication of his now-classic Authentic Mexican: regional cooking from the heart of Mexico (Morrow) which Craig Claiborne described as "the greatest contribution to the Mexican table imaginable." For the rest of the story, a chance to win one of his cookbooks and some very tasty recipes, CLICK HERE |
|
|
Sponsored by  |
121merchantaccount.com offers restaurant owners merchant processing for as low as 1.64%. Not only do they save you money on processing, they can increase your business and productivity with low cost point of sale systems, gift card solutions, effective web design and internet marketing. Click or call toll free 800.628.5764. |
| Recipe Club: Fabulous Shellfish Recipes Date: April 19 - 23, 2004 Guest Host: David and Pam Nelson Theme: Fabulous Shellfish Recipes
Not a Member Yet? Sign up today and start |
| Crisco Tip of the Week To peel and devein shrimp, start by pulling off the legs. Then, remove the top shell and tail with your fingers. Hold the shrimp with the curve of the back up. Run a small paring knife down the back where the vein is visible. Slice gently, just breaking the skin. Pull out the vein with the tip of the knife. Rinse under cold water. |
|
Sweeps and Giveaways at Chef2Chef this Month  Chefs, Caterers and Personal Chefs. No More Masking Tape! Win a New DayMark Label Applicator and 6000 dissolvable labels. A $131 value. Four winners each month. Register to WIN Here What's new at Chef Revival? Do you need an brand new knife? Chef Revival is giving away five 7 inch Santoku-Granton on April 30th to some lucky Chef2Chef.net readers. 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 HereRegister to win a copy of the Chef of the Month, Rick Bayless's cookbook, Authentic Mexican. A must have for your cookbook collection Register to WIN here Last month's winners for the DayMark Label Applicator Systems were: Dennis Hills, Harley Husid, Belinday Moore and Bill Burnett. Last month's Winner for Mario Batali's cookbook, Babbo was Ted Wright Last month Chef Revival gave away eight 8 inch Renaissance Series Chef Knives to the following Winners: Donna Winters, Michael Skidds, Paula Dalby, Mike Carroll, Jackie Thurman, Wilborn Sargent, John Karakaian and Cindy Wilson. Congratulations from Chef Revival! |
Sponsored by  |
| Coconut Shrimp with Fruity Mayonnaise Makes 4 servings Ingredients: 1 cup fresh bread crumbs 1 cup unsweetened coconut 1 1/2 lb. uncooked large shrimp, peeled and deveined 1 egg, beaten 1 egg yolk 2 tablespoons lemon juice salt and freshly ground pepper 3/4 cup olive oil 1/4 mango chutney 1 teaspoon mild or hot chili sauce oil for deep frying Preparation: Combine bread crumbs and coconut in bowl. Dip shrimp into egg, then into bread crumb mixture, pressing firmly to help coating adhere. Chill 15 minutes to allow coating to set. Combine yolk, lemon juice, and salt and pepper in food processors or blender and blend until smooth. With motor running, gradually add oil, mixing until totally incorporated. Add chutney and chili sauce and mix well. Heat oil in large saucepan over medium heat until hot. Add shrimp and cook 3 to 5 minutes or until tender and golden. Drain on paper towels and serve with the mayonnaise. Recipe by SeafoodByNet.com |
 Welcome to Natalie MacLean's Wine Corner!Our 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 she talks about Seafood and Wine HOLD THE PRESS! READ THIS! Chef 2 Chef Contributor Wins Bert Greene Award Chef 2 Chef wine and spirits contributor Natalie MacLean has won the 2004 Bert Greene Award for excellence in food journalism, presented by the International Association of Culinary Professionals. Natalie is also nominated for two James Beard Foundation journalism awards this year, including the MFK Fisher Distinguished Writing Award. You can read more of her work below in this week’s Chef 2 Chef column. Finding Your Solemate, Matching Seafood and Wine In the movie From Russia with Love, James Bond and a man posing as a secret agent both order grilled sole while dining together. Bond orders a blanc de blancs champagne, the impostor asks for a chianti—the "red kind." After the meal, the bad guy knocks 007 unconscious, and later, when Bond recovers he observes bitterly, "Red wine with fish. Well, that should have told me something." The villan responds, "You may know the right wines, but you're the one on your knees." The same can be said about matching wine with all types of seafood: the rules help, but they should never replace your intuition—or get in the way of pleasure. Wine is full of traditions: the right serving temperatures, decanting methods, stemware selection, tasting procedures and food matches. Many of these rules are based on common sense, but some have become dated with changes in the way we think about and prepare food. For the rest of the story, CLICK HERE |
| Bon Appétit! The Chef2Chef Team |  | Comments, Technical Support UNSUBSCRIBE HERE | Archive Newsletter Advertising Inquires |
