 | Global Culinary Curiosity? Just Ask A Chef! | | Recent News on the Chef2Chef News Desk | | Recipe Club, Sometimes You Feel Like A Nut | | Visit our Newest Vendors in our NEW Market Place | | Recipe of the Week: Almond-Crusted Shrimp | | Capital Crimes of Cuisine, Chapter II | | NEW Jobs at Chef2Chef.Net |
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Global Culinary Curiosity? Just Ask A Chef!
Last week I told you that we had just gone over 10,000 registered users on our Chef2Chef.net Forums. We got curious... Where do all these people come from? So, Webmaster Fred did a little research and we found that in just the last 6 months, users from nearly 80 different countries have registered to use our Forums! Take a look at who you might see surfing our boards.
Antilles - Argentina - Australia - Austria - Bahamas - Bahrain - Bangladesh - Belgium - Bermuda - Borneo Island - Botswana - Brazil - Cameroon - Canada - Caribbean - Chile - China - Colombia - Congo - Cyprus - Czech Republic - Denmark - Ecuador - Egypt - England - Fiji Islands - Finland - France - Germany - Great Britain - Greece - Guatemala - India - Iraq - Ireland - Israel - Italy - Jamaica - Japan - Jordan - Korea - Libya - Lithuania - Livonia - Luxemburg - Malaysia - Nepal - New Zealand - Norway - Pakistan - Panama - Papua New Guinea - Peru - Philippines - Poland - Portugal - Puerto Rico - Russia - Santo Domingo - Saudi Arabia - Slovenia - South Africa - South Korea - Spain - St.Lucia - Sweden - Switzerland - Taiwan - Tasmainia - Thailand - Trinidad - Turkey - Uganda - Ukraine - United Arab Emirates - Venezuela - Virgin Islands - Wales - Zimbabwe
 The American Lamb Board is Calling all Chefs and Culinary Students
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 Recent News on the Chef2Chef News Desk!
 The 8th Annual Eli's Cheesecake Festival
North America’s Wine School Opens it Doors
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Atlanta International Wine Summit
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Revolution Tea New All Natural White Tea
Reichl to Tour for Landmark Cookbook
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Recipe Club: Sometimes You Feel Like A Nut!
Date: August 2 - August 6, 2004
Guest Host: David Nelson
Theme: Sometimes You Feel Like a Nut - Monday: Mediterranean Almond Dip, Spicy Almond Jambalaya, Fudge Mousse with Caramelized Almonds.
- Tuesday: Classic Pesto, Jim Coleman’s Artichoke and Pine Nut Soup, Spicy Fettuccine with Pine Nuts.
- Wednesday: Broccoli with Hazelnut-Butter Sauce, Hazelnut and Dried Tomato Pesto, Hazelnut Bran-Berry Muffins.
- Thursday: Strawberry Macadamia Salad, Macadamia Nut Trout, Macadamia Nut Cookies.
- Friday: Sweet And Spicy Pecans, Creole Pecan Chicken Breasts, Bourbon Street Chocolate Pecan Pie.
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 Fabulous Fruit Muffins. Bakery-Fresh From Home!
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Almond Crusted Shrimp
Serve this as part of a meal with 1/2 cup cooked barley or rice and a green vegetable.
Serves 4
Ingredients: 1/2 cup ground almonds
3 tablespoons all-purpose flour
1 teaspoons minced fresh parsley, or 1/2 teaspoon dried
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound (61-to-70 count) shrimp, with tails and veins removed
1 egg white
2 tablespoons almond or corn oil, divided
1 lemon, cut into wedges
Preparation:
Stir together almonds, flour, parsley, seafood seasoning, salt and pepper. Dip each shrimp in egg white, then in almond mixture; lay on a baking sheet or platter until ready to cook. Heat 1 tablespoon oil in a large skillet; grill shrimp in batches on medium heat, cooking 3 to 4 minutes, turning once, until pink and golden. Use remaining 1 tablespoon oil as necessary. Serve shrimp immediately, accompanied by lemon wedges.
Recipe compliments of AlmondsAreIn.com
Capital Crimes of Cuisine, Chapter II, by Bruce Morgan
My first rant on Pepper Steaks ruffled a few feathers and generated some email so this is no time to get timid and retreat. I might as well finish my list before the suicide bombers arrive. This list does not all directly pertain to Pepper but I think most pepper lovers are similarly passionate about their other foods as well.
Horseradish Sauce: This travesty has slowly crept up on an unsuspecting public until hardly anyone knows what horseradish tastes like any more and the real item is almost impossible to get. How did this occur? In case you do not know, horseradish sauce is prepared by diluting a a very hot ground root (horseradish) with a sour cream that pretty much neutralizes all the qualities that make horseradish attractive in the first place. I guess this is horseradish for culinary eunuchs. Sour cream is to horseradish what a fire extinguisher is to combustion. Would you turn on you air condition and furnace at the same time? Go figure! For the rest of Bruce's latest rant, Click Here. Bruce is from Pepper-Passion.com, your place for great Pepper Mills, Peppercorns and Sea Salts
Something bothering you? Send your rants to me...Here |
