 | The New Hot and Spicy Seasonal Recipe Guide is Online | | Recent News on the Chef2Chef News Desk | | Recipe Club, Chile Pepper Madness | | Visit our Newest Vendors in the Market Place | | Recipe of the Week: Meatballs in Chipotle Sauce | | New Jobs at Chef2Chef.Net | | |
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The New...Hot and Spicy Seasonal Recipe Guide is Online!
The heat of the summer is upon us here in the
States and there is no better time to celebrate hot and spicy food than right now! Our fourth seasonal recipe guide this year pays homage to hot and spicy foods in the following collections, Meat, Chicken, Seafood, Appetizers, Chili and Soups, Sauces, Marinades and Dressings, Side
Dishes and Tips. So if you are looking to "Spice It Up" a bit, there is no better place than our Hot and Spicy Recipe Guide. Click Here and be prepared!
The American Lamb Board is Calling all Chefs and Culinary Students
 Enter the "Four Seasons - Endless Reasons for American Lamb" Recipe Contest and You Could Win $10,000!
To enter your recipe online, complete the online entry form. For complete contest rules and other ways to enter, Click Here.
Don't wait until next season! Deadline for submissions is August 13, 2004.
 Recent News on the Chef2Chef News Desk!
Sustainability in Mexican Shrimp
Atlanta Gets A New Choice for Gourmet Dining
Food Safety and Sanitation for the Front of the
"Eat Me!" Says Hot New Products Contest Winner
Independent Restaurants adopt Guerrilla Tactics
DayMark Releases New Food Safety Product
Rice Recipe Contest for Students and Faculty
USA Rice Federation's Annual Recipe Contest
Want to contribute? Click Here
 Viansa Winery
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!
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Recipe Club: Chile Pepper Madness
In celebration of our new Hot and Spicy Recipe Guide, we would like to present the following great chile recipe.
Date: July 5 - July 9, 2004
Guest Host: David Nelson
Theme: Chile Pepper Recipes - Monday: Jalapeño Poppers Rockefeller, Spicy Quiche, Dijon and Jalapeño Lamb Chops
- Tuesday: Zucchini and Serrano Soup, Cilantro and Serrano Chile Rice, Pico de Gallo with Serranos
- Wednesday: Chile Relleños, Three Chile Artichoke Dip, Grilled Shrimp with Anaheim Chile and Citrus Marinade
- Thursday: Jean’s Poblano Chicken, Tomato Poblano Vinaigrette, Cream of Poblano Soup
- Friday: Jamaican Jerk Chicken, Mango Habañero Barbecue Glaze, Habañero Mayonnaise
Not a Member Yet? Sign up today and start
receiving these recipes on Monday! Click Here
 Hooray for the Red, White and Blue!
Celebrate America's independence with our fabulous Fourth of July menu. Add fireworks, patriotic décor, and our all-American menu for a celebration that's sure to go off with a big bang! Click Here for More
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Visit our Newest Vendors in the Market Place
 | ProKitchen.com Culinary retail business/turnkey franchise opportunity! Gourmet kitchenware, equipment & in-store cooking school w/ online catalog. |
 | Lucies Farm, Ltd. Pedigree Highland & Aberdeen Angus beef raised in the traditional Japanese Kobe style, now available in the U.K. |
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 | Elk Meat Shop Our 100% American Farm-Raised Elk and Specialty Products are backed by over 28 years in the Elk Industry. Natural, Healthy and Tasty!
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Meatballs in Chipotle Sauce
Makes 6 servings
Ingredients:Meatballs:
1/2 pound finely ground beef
1/2 pound finely ground pork
1/3 cup finely chopped onions
2 tablespoons flour
1 tablespoon fresh minced cilantro
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 egg, beaten
3 tablespoons vegetable oil
Sauce:
1 tablespoon vegetable oil
1 chopped onion
2 garlic cloves, minced
1 cup tomato sauce
2 chipotle peppers, canned in adobo sauce, stemmed and chopped
2 tablespoons chipotle sauce (from canned chilies)
1/2 cup beef broth
Preparation:
Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2-inch meatballs. Brown the meatballs in the oil, remove and keep warm.
To make the sauce, add the oil to the pan and sauté the onion and garlic until soft. Add the remaining sauce ingredients, bring to a boil, reduce the heat and simmer for 15 to 20 minutes until the sauce is thickened.
Place the sauce in a blender or food processor and purée until smooth. Return the sauce to the pan, add the meatballs, and heat through.
For more Hot and Spicy Recipes, Click Here to our Hot and Spicy Recipe Guide
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