|
Chef2Chef Recipe Club - Volume 4 Issue 66 - March 31, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, OK, it's day one of our first Recipe Club Membership Drive. I'll give you 10 recipes today for my tried and truest, most favorite sauces and marinades. No charge! All I ask is that you share the recipes with a friend by telling or asking them to sign up for our free Recipe Club. Just use this link and you are good to go. http://chef2chef.net/news/subscribe.htm That's easy enough isn't it? I thought so. I'm assuming that you will all share our little secret with your friends so I won't start begging yet. On with the recipes… -------------------------------------------------- Your Own Steak Sauce Now, it may seem silly that you have to have two steak sauces to make this one, but everyone has a bottle of each, so I included it. You can use red wine instead of white if you like. 1/4 pound of butter 1 cup sliced mushrooms 1 tsp. fresh garlic, minced 1/2 cup white wine, dry 2 Tbsp. A-1 sauce 1 Tbsp. Worcestershire Sauce Melt your butter in a saucepan and add the mushrooms and garlic. Sauté until the mushrooms are done. Add the white wine and cook for 2 minutes, then add the two sauces and heat on low for 12 minutes. Use to baste your steaks or serve on the side. -------------------------------------------------- Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Click Here: http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Bourbon Cream Sauce This recipe was written to go with a pecan crusted veal chop. It is wonderful with red and white meats. If you want to serve it with grilled chicken breasts, just use a chicken bouillon cube instead of beef. Serves 4 Preparation Total: 15 Ingredients: 2 tablespoons olive oil 1/2 teaspoon garlic, chopped 2 teaspoons tomato paste 2 cups heavy cream 1 each bouillon cube, beef, crushed 2 ounces bourbon whiskey In a non stick skillet over low heat combine the olive oil, garlic, tomato paste and the crushed bouillon cube. When the olive oil and tomato paste have blended and begin to bubble, add the bourbon. BE VERY CAREFUL because the bourbon should and will ignite. If it doesn't, light it with a match. The alcohol will burn off quickly, in about one minute. Once the flame has diminished, add the cream and reduce it by half over medium heat. It should boil the whole time. Stir often. The finished sauce will have a light pink shade to it and should coat the back of a spoon. -------------------------------------------------- Culinaryhost.com offers those in the culinary industry an affordable solution for hosting their website! Culinaryhost.com offers a fantastic website hosting package for $12.95 per month which includes 10 email accounts, FREE monthly search engine submissions, plenty of website space and great support! Put your website in the hands of experts in your industry! Host with the best, Culinaryhost.com! For more information please visit http://www.html.chef2chef.net/goto.php?id=322 ! -------------------------------------------------- Jalapeno Plum Sauce Preparation Total 1:45 One of my favorites! The perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. The perfect glaze for any white meat and a most delightful dipping sauce for springrolls. Ingredients: 2 1/2 tablespoons soybean oil 1/3 cup red onions, small dice 1 1/2 tablespoons garlic, minced 1 1/2 each jalapeno peppers, chopped ( seeds and ribs removed ) 1 1/2 pounds purple plums, pitted and diced small 1/2 tablespoon curry powder 1/2 teaspoon allspice 1/2 cup honey 1/4 cup soy sauce 1 each orange, juiced 2 each lemons, juiced In a heavy pot, cook red onion, garlic and jalapeno pepper in soy bean oil until tender. Add the plums and stir in the curry powder and allspice. Once the spices are dispersed, add the honey, soy sauce, plums and the fruit juices. Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often. The consistency should be like a chunky tomato sauce. Remove from the heat and allow to cool to room temperature. Bottle and chill the sauce. This sauce can be made ahead of time and it freezes well. -------------------------------------------------- Recipe Club, Experience Maine year round at MaineGoodies.com. Let us send you, or a friend, the treasures of Maine. Birthdays, Anniversaries, Weddings, House warming or just to remind yourself or a friend of how wonderful Maine is! Offering over 950 Traditional and Unique items. Free shipping in continental US. Sorry, no catalog. http://html.chef2chef.net/goto.php?id=136 -------------------------------------------------- This is another one of our favorites around here. Great for dipping egg rolls or marinating a flank steak for Asian London Broil. Also wonderful for dunking Crab Rangoons. Saigon-Fe Marinade Serves 8 This recipe combines, if you can picture it in your mouth, traditional Vietnamese and contemporary Southwestern flavors. Most supermarkets now carry Asian or Vietnamese fish sauce. Ingredients: 2 tablespoons garlic, chopped 1/4 cup sugar 1/2 each jalapeno pepper, seeds and ribs removed 1 each Thai pepper, dried 1/4 each Anaheim chili pepper, ribs and seeds removed, chopped 1 each lime, juiced 1 each lemon, juiced 1/2 cup fish sauce 1 cup water 1 teaspoon JALAPENO VINEGAR, or white distilled vinegar Simply combine garlic, sugar, peppers, lime and orange in a blender and process until peppers are minced. Add fish sauce, water and vinegar. Blend briefly. Store in the refrigerator in a glass jar. -------------------------------------------------- Recipe Club, If you didn't win last month, try again! Same great prize this month. Chef Revival has a range of over 700 professional culinary products Chef Revival is giving away 10 Kitchen Survival Kits. Each kit contains a Cutruler, a Spice Kit, a 4 pack of Drizzlers and a Chef Revival Mug. Not sure what these items are? Click the link and see why you need a Chef Revival Kitchen Survival Kit! Register today for your chance to win. 10 winners drawn on March 31st. http://html.chef2chef.net/goto.php?id=36 -------------------------------------------------- Chasseur Sauce "Hunter's Style" This classic sauce can be made ahead and added to your favorite sautéed white meat dish (rabbit, veal, pheasant, quail and even pork). Ingredients: 2 tablespoons olive oil 1 tablespoon garlic, chopped 4 tablespoons red onions, chopped 16 mushrooms, stem trimmed, cut in quarters 1/2 cup white wine 2 teaspoons tarragon 2 tablespoons parsley, fresh, chopped 1 1/2 cups brown sauce 2/3 cup chunky style pasta sauce 1 tomato, small dice Procedure: In olive oil, sauté the onion, garlic and mushrooms for 2 minutes. Add wine, tarragon and parsley and cook over high heat until liquid reduces by half (approx. 4 minutes). Add the brown sauce and the tomato sauce and blend in the pan with a rubber spatula. Toss in the chopped tomatoes, blend and serve. -------------------------------------------------- This one is perfect for pork back ribs! Dave's BBQ Sauce 1/4 cup ketchup 1 tsp. dry mustard 1/4 cup dark rum 2 cloves garlic - crushed 1 tbsp. fresh gingerroot, chopped finely 1 cup brown sugar -- packed 1/4 cup soy sauce 1/2 cup chili sauce 1/2 cup peach or orange marmalade 1/4 cup Hoisin Sauce 1/4 cup Worcestershire sauce 1 tsp. chili powder 1 dash black pepper Combine all of the ingredients in a bowl and blend thoroughly until the brown sugar has dissolved. Pour into a saucepan and bring to just a boil. Chill and store in a glass jar in the refrigerator. Note: Hoisin Sauce can be found in the Oriental section of your store. -------------------------------------------------- Here is a quick and fun sauce for birds, although I think I've even used it with ham. Perfect with a grill turkey tenderloin! Cranberry Tangerine Glaze With Bourbon Serves 6 Preparation Total: 20 Ingredients: 1 cup cranberries, whole fresh or frozen 1/3 cup tangerine juice 1/2 cup orange marmalade 2 ounces bourbon whiskey Combine all ingredients in a saucepan and bring to a boil, reduce heat and simmer for 10 minutes. Stir occasionally. Cool to room temperature and chill, or serve immediately over your favorite grilled game bird breast. This sauce can be made ahead of time and freezes well. Prepare some in the fall when cranberries are inexpensive and at their freshest. Thaw the sauce overnight in the refrigerator. -------------------------------------------------- A great grilling sauce for birds and a great excuse to keep some Grand Marnier around the house. I have made this with Southern Comfort as well. Grand Marnier Peach Sauce Serves 4 Preparation Total: 10 Ingredients: 1 12 oz. can peach preserves 2 tablespoons tomato paste 1/2 each jalapeno, seeds and ribs removed, chopped finely 1 ounce Grand Marnier Combine the preserves and the tomato paste. This helps cut some of the sweetness and also gives the sauce a wonderful reddish color. Blend in the minced jalapeno and Grand Marnier and warm the sauce over medium heat. -------------------------------------------------- This unique sauce may mask the flavor of meat a little more than I like, but it tastes so good I just had to recommend it. Use this baste on any white meat or when grilling steaks. It's also a great dipping sauce for smoked meats like Ham. Mostly we like it on pork chops. The recipe calls for a homemade jelly which my wife makes for me. You can substitute a store bought jalapeno jelly if you like. I've included the homemade jelly as a bonus below. Also, if you can't find Pickapeppa Sauce in your store, just add additional Worcestershire. Garlic And Six Chile Wet Rub Ingredients: 1 teaspoon garlic, chopped 1 teaspoon salt 1 teaspoon ground cumin 2 tablespoons ancho chile powder, or chili powder 1 tablespoon ketchup 2 tablespoons Worcestershire sauce 1 1/2 tablespoons Pickapeppa Sauce 5 tablespoons NAUGHTY NELLIE'S FIVE PEPPER JELLY, or store bought jalapeno jelly Mash the garlic and salt together to form a paste. In a small bowl combine the paste with the cumin, chile powder, ketchup, Worcestershire sauce and jelly. Stir to form a paste. -------------------------------------------------- Naughty Nellie's Five Pepper Jelly Preparation Total 2:05 An interesting ingredient in a number of sauces or just fantastic on warm tortillas or cornbread. Ingredients: 3/4 pound red bell peppers, 2 large 1/3 pound green bell peppers, 1 large 1/2 onion, fine dice 4 jalapenos, ribs and seeds removed, finely diced 2 teaspoons salt 5 cups sugar 1 1/2 cups red wine vinegar 1/2 cup lemon juice, fresh if possible 1/2 teaspoon Ancho chile powder 1/4 teaspoon cayenne 1/2 teaspoon crushed red pepper 6 ounces liquid pectin 2 1/2 teaspoons cumin seeds, whole, toasted Remove the seeds and stems from the bell peppers and coarsely chop them. Place the chopped peppers in a food processor and process until they are finely chopped. Put the processed peppers into a colander and add the onion, jalapeno and 1 teaspoon of the salt. Allow to drain for 3 hours. Press to extract as much of the moisture as possible. Transfer the mixture to a large heavy non-reactive saucepan. Stir in the sugar, vinegar, lemon juice, chile powder, cayenne, crushed red pepper and the remaining salt. Bring to a boil, stirring, and cook for 10 minutes. Add the pectin and boil for exactly 1 minute, stirring constantly. Turn off the heat, stir in the toasted cumin seeds and allow to stand for 5 minutes. Stir to distribute the chopped peppers evenly and pour into hot sterilized half-pint jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Place the jars on a rack, without letting them touch, in a deep canning kettle with water to cover by 1 inch. Cover the kettle and bring to a boil. Once the water comes to a boil, boil for five more minutes. Remove the jars to a cooling rack and allow them to cool completely before storing. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |