 | U.S. Rice Federation Annual Recipe Contest |
| Recent News on the Chef2Chef News Desk |
| Recipe Club, Vicki Sabastiani, Cucina Viansa |
| May Sweeps and Giveaways |
| Recipe of the Week: Caribbean Chicken Grill with Pineapple Salad |
| Natalie MacLean's Wine Corner, Wines for Big Parties |
| New Jobs at Chef2Chef.Net |
| |
| 
Athens Foods |
Sponsored by  |
U.S. Rice Federation Annual Recipe Contest
"Rice to the Rescue"
USA Rice Federation's annual "Rice to the Rescue!" recipe contest, complete with $11,000 in prize winnings, is seeking participants for its 2004 competition. The grand-prize winner will be awarded $5,000 and a 9-piece set of stainless All-Clad® cookware (retail value $509.99) for the best, most-creative rice recipe that is easy to prepare. In addition, five finalists will earn $1,000 each, along with an All-Clad® stainless 2-quart rice pot (retail value $99.99)
and 14-inch open stir fry (retail value $149.99). New to the contest: one contestant will be awarded $1,000 for the best whole grain rice recipe.
For the rest of the story and last year's Grand Prize recipe, Click Here
Sponsored by  |
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.
Recent News on the Chef2Chef News Desk!
Rice Recipe Contest for Students and Faculty Shaily Jariwala 2004-05-26 15:10:39
USA Rice Federation's Annual Recipe Contest Shaily Jariwala 2004-05-26 15:04:14
Rathbun's opens in Atlanta Cliff Bramble 2004-05-24 20:32:24
Will Rogers Cowboy Awards Bobby Newton 2004-05-18 11:41:48
Noah Bekofsky Joins Award Winning ARIA Dana Weiss 2004-05-18 08:40:57
Culinary Schools: Food for Thought MICHELE ORECKLIN 2004-05-12 05:24:43
RestaurantEdge.com and School Hot Links Announce... Eric Hahn 2004-05-11 08:59:39
S African and Virginian Wines Square Off Rebecca Penovich 2004-05-06 10:29:55
Canadian Personal Chef Alliance Conference Terry Henderson 2004-05-04 19:58:17
Want to contribute? Click Here
 Viansa.com is giving away a Gift Food Basket of tasty goodies including Extra Virgin Olive Oil, Pepper Parmesan Mostarda, Porcini Pasta Sauce, Raspberry Fudge Dolcetti, Cal-Italia Cabernet Sauvignon Marinade, Tavola di Viansa Garlic Salsa, Cucina Viansa Cilantro Lime Aioli, and our Cucina Viansa Artichoke Pesto.
Register for a
chance to win!
Sponsored by  |
Recipe Club:
Vicki Sebastiani's, Cucina Viansa
Date: May 31 – June 4, 2004
Guest Host: Vicki Sebastiani
Theme: Cucina Viansa, A Collection of Recipes from Viansa Winery-
Monday: Mussels Florentine, Goat Cheese and Roasted Pepper Tart with Basil-Chive Crust, Pepper and Prosciutto Frittata, Radiatore Pasta with Grilled Chicken, Bocconcini and Roasted Garlic, Cheese and Herb Cannelloni with Marinara Sauce
- Tuesday: Risotto with Fontina and Asparagus, Pappardelle with Asparagus and Lemon, Polenta Lasagna, Pork Tenderloins with Orange Sauce, Elizabeth’s Veal Scallopini
- Wednesday: Grilled Rosemary Lamb Steaks, Grilled Prosciutto-Wrapped Chicken and Pepper Skewers, Chicken Saltimbocca with Pesto Sauce, Crab Crepes with Avocado Sauce, The Viansa Marketplace Torta Rustica
- Thursday: Rice Torta with Zucchini and Bacon, Corn Griddle Cakes, Tuscan Bean and Sausage Soup, Tuscan Country Bread, Chocolate Peanut Soufflé
- Friday: Chocolate Cheesecake Tart, Chocolate Polenta Cheesecake, Lemon Biscotti Cheesecake, Pecan Wine Cake, Glazed Gorgonzola Apple Tart
BONUS: You will be able to register to win one of two copies of Vicki Sabastiani's cookbook, Cucina Viansa and you can register to win a Specialty Food Gift Basket from Viansa Winery too!
Not a Member Yet? Sign up today and start
receiving these recipes on Monday! Click Here
Flavorful marinades are a cook's best friend, working hard for you by adding flavor while tenderizing, resulting in moist and delicious dishes. Make your next meal a savory occasion with a marvelous marinade idea from Crisco.
For four great recipes, Click Here
| 
Crisco. We Cook! |
May Sweeps and Giveaways
Viansa.com is giving away a Gift Food Basket of tasty goodies including Extra Virgin Olive Oil, Pepper Parmesan Mostarda, Porcini Pasta Sauce, Raspberry Fudge Dolcetti, Cal-Italia Cabernet Sauvignon Marinade, Tavola di Viansa Garlic Salsa, Cucina Viansa Cilantro Lime Aioli, and our Cucina Viansa Artichoke Pesto. Register
for a chance to win!
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
Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Click Here
Sponsored by  |
Caribbean Chicken Grill with Pineapple Salad
Preparation time: 15 minutes
Marinating time: 30 minutes-1 hour
Total time: 10-15 minutes
Serves 4
Ingredients
1 (8 oz.) can pineapple tidbits or chunks
1/4 cup CRISCO Oil
2 tablespoons lime juice
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon sugar
4 boneless, skinless chicken breast halves
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 small jalapeno pepper, minced
2 tablespoons chopped cilantro
Salt and pepper to taste
Preparation:
Drain pineapple juice into a 1 cup measure. Add Crisco Oil, lime juice, garlic, red pepper flakes and sugar; mix well.
Place chicken in a large zippered plastic bag or glass utility dish. Pour all but 1 tablespoon of marinade over chicken. Cover and refrigerate chicken for 30 minutes to 1 hour.
Meanwhile, place pineapple in a medium-sized serving bowl. Add red bell pepper, red onion, jalapeño, cilantro and reserved 1 tablespoon of marinade. Toss well and season with salt and pepper to taste.
Heat grill to medium. Remove chicken from marinade; season with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through. Serve with pineapple salad.
Recipe from 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, she talks about wines for big parties.
Wines for Big Parties
By Natalie MacLean
My most memorable holiday celebrations were not the extravagant affairs with grand cru wines and caviar canapés. Nor were they the parties with all the right people in chi-chi black outfits. Rather, they were the get-togethers where the host had invested thought into small touches for our pleasure. If you’re hosting a holiday soiree, here are some entertaining tips that will help make your guests feel pampered.
If you’re holding your event at a hotel or resort, the banquet manager can advise you of how much alcohol you’ll need, as can caterers or LCBO product consultants when you celebrate at home. Count on one drink per guest per hour, and up to two drinks per hour if guests are staying overnight or have prearranged transportation home. Some people tend to drink less at morning and afternoon receptions than they do during those in the evening, particularly during sit-down
dinners. However, you will want to be conservative with your estimates so that you have an adequate supply rather than run short. Unopened bottles can usually be returned. One alcoholic drink is equivalent to one bottle of beer, five ounces of wine or two ounces of hard liquor or liqueurs. However, there are some questions you should consider before stocking your bar.
For the rest of the story, CLICK HERE
|
