 July 3, 2005 |
 | The Hot and Spicy Foods Recipe Collection is "Live" | | Recent News on the Chef2Chef News Desk | | Recipe Club: A Celebration of Summer with Chef June Jacobs, CCP | | Visit our Newest Market Place Vendors | | Natalie Maclean's Wine Corner: A Glass Act: Crystal-Clear Answers | | Recipe of the Week: Asian Grilled Steaks with Spicy Herb Sauce | | Today's Top 10 Discussion Forum Threads | | LOTS OF NEW Jobs at Chef2Chef.Net! |
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The Hot and Spicy Foods Recipe Collection is "Live"
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!
 Recent News on the Chef2Chef News Desk!
Dirona Honors Restaurateur
J&W Honors 3 Distinguished Visiting Chefs
Emeril's Shrimp - Good Stuff!
2nd Annual C2C/Chimney Park Fund Raiser
Celebrate the Sensual Pleasures of Food
ACF Announces 2 New Certified Master Chefs
Big City BBQ Opens New Restaurant in Mesa
ACF Announces New National Officers
Chefs to Hold Annual National Convention
RegioFood Project
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This Week's Recipe Club: A Celebration of Summer with Chef June Jacobs, CCP
Date: July 4, 2005 - July 8, 2005
Guest Host: Chef June Jacobs
Theme: A Celebration of Summer - Monday - 4th of July: City Ribs; Maque Choux; Spinach Rice.
- Tuesday - Picnics: Muffuletta; Pan Bagnat (Salade Niçoise on a Roll).
- Wednesday - Grilling: Grilled Prime Rib Rolls; Red, White and Blue Salad.
- Thursday - Bastille Day: Marinated Calamari Salad; Butterflied Leg of Lamb à la Provençal; Niçoise Potato Salad with Tiny Green Beans; Tomatoes à la Provençale; Cherry Clafoutis.
- Friday - Grand Aioli: Fragrant Niçoise Olives; Hard Cooked Eggs Stuffed with Tapenade; Poached Salt Cod; Citrus Granité with Mint.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
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Visit our Newest Market Place Vendors!
The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.  | ClubSauce.Com Prepare all your soups, sauces & recipes with demi-glace & classic stock reductions including veal, lobster, lamb, venison, chicken, seafood, & veggie. |
 | ProKitchen.com Great selection of kitchen & cookware. Top brands & knowledgeable customer service. Retail business opportunities/packages. |
 | Vanilla.com Wholesale and retail boutique selling premium vanilla products. Your Source For All Things Vanilla! |
 | Louisiana Cookin' Get a FREE preview issue for Louisiana Cookin'. Authentic recipes, unique cooking styles and indigenous cuisine-Cajun, Creole and all in between! |
 | Culinary Classics is a made-to-order professional clothing company. We offer premium chef coats, high quality pants, hats, aprons, and an incredible shirt collection. |
 | Liaison College offers Diploma's in Basic Cook, Advanced Cook, and Personal Chef. Over 90% Job Placement. 7 locations in Ontario. Hours count toward Red Seal. |
Sweepstakes and Cool Things You Can Win at Chef2Chef.net
DayMark® Food Safety Systems. Win a $106 set of CoolerStrips™ and automatically track the expiration date of perishable and prepped foods. Click to Win
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Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Sign up here!
Win a copy of our "Chef of the Month", Jacques Torres cookbook, Dessert Circus Winners picked July 15th.
Winners:
Vanilla.com Rachel Rowley and Dora Bruno have won copies of The Vanilla Chef, and Melissa McCaffrey has won a copy of Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance. Congratulations winners; we hope you will enjoy learning even more about vanilla!
David Best and Bob Hogan were the winners of last month's Chef of the Month cookbook drawing, - ZOV: Recipes and Memories from the Heart.
May winners from TempGun are Erika Howard, Ken Adams II, Gary Meyer, and Tracy Fisher. Congratulations!
Last Month, Thomas Borowitz won the All Clad pan and cover, a Signature Secrets Culinary Thickener t-shirt and a case of Signature Secrets Culinary Thickener. Chad Boyd won a case of Signature Secrets Culinary Thickener and Sylvia Buck won a jug of Signature Secrets Culinary Thickener. Congratulations!
 Food Arts Magazine
Every issue features exceptional recipes, trends in the industry, restaurant openings and chefs on the move, surveys of new equipment, innovative presentation techniques and much more. Foodservice Professionals, sign up for your Free Copy
 Natalie Maclean's Wine Corner: A Glass Act: Crystal-Clear Answers
Natalie MacLean was recently named the World’s Best Drink Writer at the World Food Media Awards in Australia. Her free wine newsletter offers wine picks, tips, articles and humor. Sign up at www.nataliemaclean.com.
Most of us agree that a good glass makes a drink taste better. You can go overboard, though: some glassware companies (and drink snobs) insist on a different glass for every kind of cocktail, spirit, beer and wine. Listen to them describe the design of each glass, and you might think you'd accidentally wandered into a PhD class on structural physics. Let's face it though: buying more than a hundred glasses isn't just expensive, it's impractical—to store and clean them, and even find room for them on the table for dinner or a party.
Besides, just as we're bending traditional rules about matching food and drink nowadays, we're also relaxing our approach to glassware—choosing what pleases us, and what's practical. You really only need three basic glasses, for wine, beer and cocktails. Caterers know this well: they deal with a range of gatherings, and they're experts in what works at a reasonable price and with realistic effort. We asked several to pick their favourite glasses in each category.
For the rest of the story and a quick visit to Natalie's Site, Click Here.
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Today's Recipe: Asian Grilled Steaks with Spicy Herb Sauce
Serves 6
Prep time: 10 minutes
Marinate time: 1 hour
Cook time: 6 to 8 minutes
Ingredients: Marinade:
2/3 cup CRISCO SIMPLE MEASURES™ Oil
3 tablespoons cooking sherry
3 tablespoons sugar
1 1/2 tablespoons garlic, minced
1 tablespoon sesame oil
1 teaspoon red pepper flakes
1/2 teaspoon salt
6 strip steaks, 1-inch thick, 3/4 pound each
Salt and pepper to taste
Spicy Herb Sauce:
1 cup cilantro, including stems
1/3 cup CRISCO SIMPLE MEASURES™ Oil
1 tablespoon fresh lime juice
3 tablespoons soy sauce
1 1/2 teaspoons garlic
1/2 teaspoon sesame oil
1/2 teaspoon minced jalapeno pepper
Marinade:
Stir together oil, sherry, sugar, garlic, sesame oil, pepper flakes and salt in a 9 x 13-inch baking dish. Stir until sugar is dissolved. Add steaks, turning once to coat. Marinate for 1 hour, turning once.
Spicy Herb Sauce:
Stir together cilantro, Crisco Oil, lime juice, soy sauce, garlic, sesame oil and jalapeño.
Steaks:
Remove steaks from marinade; season with salt and pepper. Cook steaks on a medium-hot grill for 3-4 minutes per side for medium rare. Top each steak with sauce. Serve with remaining sauce on the side.
For Great Fourth of July Recipes from Crisco.com Sponsored by  |
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