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May 2, 2004
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 Chef2Chef Launches New Grilling and Barbecue GuideSpring is here in the states and that means its time to clean the grill and get down to some serious barbecuing! Chef2Chef celebrates this time of year by launching our latest seasonal recipe guide devoted to this very topic. In our Grilling and Barbecue Recipe Guide you'll find whole collections of recipes in the following categories: Beef, Chicken, Compound Butters and Marinades, Pork, Game Meats, Sauces, Seafood, and Side Dishes. Plus we've added Great Grilling and Smoking Tips as well. Grab your tongs, spatula and basting brushes and fire up that grill! But before you do, arm yourself with all the information you'll need to dazzle your family and friends. Click Here |
Win two pairs of Chef Pants from Chef Revival! 10 lucky winners will receive two sets of Chef Revival's newest pant pattern. The pattern is called EZ-Fit Tool pattern and comes in Aqua Blue and Turquoise. The winners will get one of each. Each set is valued at $60.00 and are always available at Chef Revival. Register to WIN |  |
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| Indirect Cooking with Smoke by Dana Carpender This week our Recipe Club is hosted by Dana Carpender. The topic...You guessed it, Grilling! But her recipes come with a welcome twist, they are low-carb. Before you begin using her recipes, I suggest that you read this informative prelude. Indirect Cooking with Smoke-The True Barbecue How do you do this indirect-smoking thing? Well, if you're a real barbecue fanatic, you buy an actual barbecue pit, designed to do specifically this, and nothing but this. However, if you're a real barbecue fanatic, you certainly don't need any advice or explanation from me. Chances are, however, that you don't want to invest in a special piece of equipment for the sole purpose of barbecuing. Panic not; you can do this indirect-smoking thing on your regular grill, be it a charcoal grill or a gas grill, provided that it has a hood. That's really the only feature that is essential: a hood to hold in the heat and smoke. Other than that, you can improvise to fit the equipment at hand. As I said, "barbecue" specifically refers to food that is not cooked over a fire, but rather is cooked oh-so-slowly by smoke and indirect heat. How slowly? While writing this book I cooked more than one dinner that took nine hours of smoking, and it's not at all uncommon for ribs to take six hours. Barbecue is not a meal for people who need to be out and about all day! It is, however, just fine for a summer Saturday when you plan to be puttering around the house and yard; you can get other things done while tending to your 'cue every half hour to forty-five minutes. (On busier days, you can grill things instead-it's much quicker!) Click here for the rest of the Story |
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Bandana Bandito - it's a Fiesta! Swing into spring with this month's Bandana Bandito's giveaway: Mild Mango Chipotle Sauce, Fajita Marinade and Spicy BBQ Sauce - PLUS a 3-piece Siesta Canister Set. Register here to win. Try our wide variety of gourmet salsas, sauces and condiments - and more Bandana Bandito recipes here or call 800.880.5938. |
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| Recipe Club: Low-Carb Grilling To help us kick off our Grilling Recipe Guide, famed low-carb author Dana Carpender will host this week of our Recipe Club. Her new cookbook, The Low-Carb Barbecue Book, has over 200 Recipes for the Grill and Picnic Table. This week’s recipes and tips are from her new book! Not only that, I have two copies to be given away exclusively to our Recipe Club members. Date: May 3 - 7, 2004 Guest Host: Cookbook Author Dana Carpender Theme: Low Carb Barbecuing
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Sign Up for the "Crisco Cooks" Newsletter In every issue, they will bring you delicious recipes, savvy cooking tips, and news of exciting promotions. Plus, they have updated their format to reflect the busy life you lead. Now, you can receive shorter weekly emails, each with a featured recipe and a glimpse of their featured article. Of course, you can also still choose to receive just one monthly email. Click Here |  Crisco. We Cook! |
 EXPO Kitchens that Cook! ShowGet ready for the EXPO Design Center's National "Kitchens that Cook!" event offering two days of professional food and product demonstrations, and inspiring seminars. Where: At 54 locations throughout the US > Click Here For Locations When: Saturday, May 15th and Sunday, May 16th. Cooking Demonstrations: Saturday: 11am - 1 pm and 2- 4 pm | Sunday: 11 am -1 pm A few more good chefs are needed in the following locations: East Palo Alto, CA, Roseville, CA, San Jose, CA, Boynton Beach, FL, Naples, FL, Manchester, MO, Union, NJ and Nanuet, NJ. Apply Here |
| May Sweeps and Giveaways 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. Click Here The Bandito is Back! Swing into spring with this month's Bandana Bandito's giveaway: Mild Mango Chipotle Sauce, Fajita Marinade and Spicy BBQ Sauce - PLUS a 3-piece Siesta Canister Set. Register to win. Win a $200 shopping Spree from ReStockIt.com. They have over 1700 restaurant and Janitorial supplies available. Warehouse prices shipped right to your door. Click Here Win two pairs of Chef Pants from Chef Revival! 10 lucky winners will receive two sets of Chef Revival's newest pant pattern. The pattern is called EZ-Fit Tool pattern and comes in Aqua Blue and Turquoise. The winners will get one of each. Each set is valued at $60.00 and are always available at Chef Revival. Register to WIN Register to win a copy of the Chef of the Month, Rick Bayless's cookbook, Authentic Mexican. A must have for your cookbook collection Click Here Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Click Here |
| Orange Ancho Chile Barbecue Sauce Here's a fun BBQ sauce. It's got a great flavor and will WOW your guests. Make some chicken K-Bobs with thigh or breast meat and place fresh cubes of pineapple between the chucks. Baste during the last few minutes and serve with a little warm sauce on the side. Great as an entrée or as a fun appetizer. If you are using bamboo skewers remember to soak them for thirty minutes before putting the meat on them. This will stop them from burning up on the grill. Makes 4 servings Ingredients: 1 cup orange marmalade 1 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons ancho chile powder 1 teaspoon garlic, chopped 1/2 teaspoon salt 1/4 teaspoon cayenne 1/4 teaspoon cumin, ground Preparation: Combine marmalade, tomato sauce, vinegar, ancho chile powder, garlic, salt, cayenne, and cumin in a small saucepan and stir to incorporate. Heat sauce to a boil, stirring often. Simmer for 2 minutes, and let cool completely. Recipe from Grilling and Barbecue Recipe Collection |
| Bon Appétit! The Chef2Chef Team |  | Comments, Technical Support UNSUBSCRIBE HERE | Archive Newsletter Advertising Inquires |
