 February 26, 2006 |
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 Cooking and Tips for Seafood and Fish: Our New Seasonal Recipe Collection!
For the months of March and April we are excited to share our Seafood and Fish Recipe Collection. You will be able to find great recipes for shrimp, lobster, crab, clams, fish of all kinds and more. Recipes include preparations for gumbos, stew, side dishes, entrees, salads, stir-fry's, chowders, curry's and much more.
We even cover the essential tips for selecting, buying, handling, storing, and basic preparations and procedures for many kinds of fish and shellfish. And it is all in one convenient place. You will see links to it all over the site or just CLICK HERE
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Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
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This Week's Foodservice Daily Newsletter: Fabulous Fish
Date: February 27, 2006 - March 3, 2006
Guest Host: Pam Nelson
Theme: Fabulous Fish - Monday: Catfish - Broiled Teriyaki Catfish With Wasabi Cucumber Salad; Roasted Catfish Basquaise.
- Tuesday: Tilapia - Tilapia Fillets with Balsamic Reduction; Pan Seared Tilapia with Tomato Caper Sauce.
- Wednesday: Trout - Pistachio Crusted Rainbow Trout with Cilantro Citrus Hollandaise; Sautéed Rainbow Trout atop Bounty of the Harvest Salad.
- Thursday: Barramundi - Australis Seared Barramundi with Rocket Pesto, Fennel, Clams and Caper Sauce; Gremolata Crusted Australis Barramundi with Baked Pinto Beans and Fennel.
- Friday: Salmon - Ranchero Grilled Salmon Steak with Roasted Corn-Black Bean Salsa; Pacific Ocean Salmon with Fresh Vegetables.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 Resort Software (Last Week to Win!)
Our range of five recipe management products address the software needs of the entire foodservice industry, from the smallest one-person business to the largest industrial/institutional catering operations and hotel/casino complexes.
Register to WIN Resort Executive, the premier level product in the Resort Software recipe management range. The software features full recipe, menu and function costing for multiple sales outlets, market list production, labor costing and menu engineering. Resort Executive is the ideal program for Executive Chefs, Food & Beverage Analysts/Managers and Hotel Managers. A $1,000 value. Winner chosen on March 2nd.
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. | Resort Executive Full recipe, menu and labor costing and menu engineering. Ideal for Executive Chefs, Food & Beverage Analysts/Managers and Hotel Managers |
 | EatTurkey.com Turkey. The Perfect Protein. Innovative ideas, FAQ's, Turkey Trends, Celebrity Chef Demos and Great Recipes. |
 | VanillaShop Best Quality Madagascar Vanilla Beans and Natural Gourmet Vanilla Specialty. Recipes with Pictures, Vanilla Tips, Distinctive Gifts |
 | Soyfoods Council Deep frying is one of the biggest sources of trans fats. Choose a frying oil that reduces trans fats without raising unhealthy saturated fats. |
Cool Things You Can Win at Chef2Chef.net
Resort Executive Full recipe, menu and labor costing and menu engineering. Ideal for Executive Chefs, Food & Beverage Analysts/Managers and Hotel Managers. Click for a chance to WIN a $1,000 Resort Executive Software Package for Foodservice Professionals
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!
The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. A MUST for every kitchen! Winners names will be drawn on March 1. Click Here to Win Yours!
Soyfoods Council Deep frying is one of the biggest sources of trans fats. Choose a frying oil that reduces trans fats without raising unhealthy saturated fats. Foodservice Professionals can Click Here for a Free Sample
Last Month Patrick Scargle, Ronald Robinson, Guido Lambelet and Jaime Miller all won a brand new TempGun from TempGun.com. Maybe you will win this month....Click Here
Foodservice Recipes? We've got them!
We just launched our Foodservice Recipe Database. It is still growing, so watch for new content on a regular basis. Currently the categories are Cheese, Fish and Seafood, Fruit, Honey, Meat and Poultry, Starches and Vegetables. You will find this new database on our Recipe Page where it will stay and grow.
Click Here to see them. Today's Recipe: Rainbow Trout Livorno
Ingredients: 12 fresh baby artichokes or 48 bite size frozen artichoke hearts
6 cups fresh sliced mushrooms
3 cups slivered red onions
1/4 cup finely chopped garlic
1/2 cup dry white wine
6 tablespoons Sambuca or Pernod
1/2 cup fresh lemon juice
9 cups seeded and diced fresh tomato
1 cup sliced ripe olives, optional
3/4 cup chopped fresh basil, optional
12 (4 ounces each) Natural Style Clear·Cuts® Boneless Rainbow Trout Fillets
Salt and pepper, as needed
Flour, as needed
Butter, as needed
Fresh chopped parsley, for garnish
Preparation:
Remove and discard tough outer leaves of fresh artichoke, cook until just tender. (Or thaw frozen artichokes.) Cut into quarters, reserve.
Per order: Sauté 1/2 cup mushrooms in butter until browned. Stir in 1/4 cup onion, 1 teaspoon garlic and 4 pieces reserved artichokes, cook until onion is soft. Stir in 2 tablespoons white wine, 1/2 tablespoon Sambuca, and 2 teaspoons lemon juice. Add 3/4 cup tomato, about 1 tablespoon olives, 1 tablespoon basil and salt and pepper to taste. Cook until sauce thickens. Meanwhile, season 1 trout fillet with salt and pepper, dredge in flour. Sauté trout in butter until just done, about 2 minutes per side. Spoon sauce over trout, garnish with parsley.
Recipe Source: Clear Springs Foods Sponsored by  |
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