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Chef2Chef Recipe Club - Volume 4 Issue 75 - April 11, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, I'd like to thank Chef Charlie Olawsky for his recipes and virtual Culinary Wilderness Pack Trip. It sounds like a "Trip of a Lifetime" Make sure you all drop by their site and see some of the pictures, menus and even a nice shot of Chef Charlie. Next week Chef June will be back with her week titled "Cuisine au Courant" It is worth waiting for! Have a wonderful weekend. -------------------------------------------------- Day Five - We are back into the Blackfoot River Drainage where we will follow the DRY Fork of the North Fork river to its confluence with the main N.F. River. Stopping at the N.F. Ranger Cabin for lunch. We will take a "short ride" after lunch to view the N.F. Falls before proceeding on down the N.F. Valley to our trips end destination. Once we are "out of the hills" we will go to "TRIXIES ANTIERED SALOON" or "COZY CORNER RESTAURANT" for our final Culinary Meal together. -------------------------------------------------- Montana-Now.com Join us and our licensed chef on docile and trailwise horses as we ride through the Montana's beautiful Bob Marshall Wilderness. Enjoy five star dining and five star scenery on the trip of a lifetime. Visit our website for sample menus and more information. http://html.chef2chef.net/goto.php?id=332 -------------------------------------------------- Sautéed Pork Medallions with Red Pepper and Citrus Yield: 8 Servings, 6oz. each 1 Pork Loin, boneless, 3lb. Salt and Pepper, to taste 6 fl. oz Olive oil 6 fl. oz. Orange juice 2 Tbsp. Lemon juice 4 oz. Green onions, sliced 4 Oranges Flour, as needed for dredging 12 oz. Red bell pepper, julienne 4 fl. oz. Grand Marnier 1 pt. Demi-glace Season the pork with salt and pepper and marinate overnight in 4 fluid ounces of the olive oil, 4 fluid ounces of the orange juice, 1 tablespoon of the lemon juice and 2 ounces of the green onions. Zest the oranges. Blanch and refresh the zest. Peel and section the oranges. Cut the pork into 3-ounce medallions and pound lightly. Dredge the medallions in flour seasoned with salt and pepper. Sauté the medallions in the remaining olive oil until done, approximately 5 minutes. Remove from the pan and reserve. Add the bell peppers and remaining green onions to the pan and sauté lightly. Remove the pan from the flame and deglaze with Grand Marnier. Add the demi-glaze, orange zest, and remaining orange and lemon juices. Adjust the seasonings. Serve two medallions of pork per portion with sauce. Garnish with the orange sections. -------------------------------------------------- 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 -------------------------------------------------- Cajun-Grilled Cut Throat Trout with Apple Salsa Ingredients: 1 Trout, dressed, head and fins removed Clarified butter or vegetable oil, as needed Your favorite Cajun spice mix, to taste 4 Tbsp. Apple salsa (recipe follows) 1 Lemon wedge 1 Fresh herb sprig Brush both sides of the trout lightly with clarified butter or vegetable oil. Season the flesh side of the trout generously with the Cajun spice mix. Grill the trout on a hot, well seasoned grill. Place the flesh side down first, turn to produce crosshatch marks and then turn over to cook briefly on the second side. The trout will cook very quickly. Be careful not to over cook it. Serve the trout with the Apple salsa. Garnish with the lemon wedge and fresh herb sprig. -------------------------------------------------- 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 ! -------------------------------------------------- Apple Salsa 4 Granny smith apples, small dice 1 tsp. Orange zest, chopped 1 tsp. Lemon zest, chopped 1 tsp. Lime zest, chopped 2 fl. oz. Water 1 tsp. Jalapenos, minced 4 Tbsp. Cilantro, chopped 6 Green onions, sliced thin 1cup Cranberry sauce, jellied ,canned Salt and pepper, to taste Combine all ingredients and chill. -------------------------------------------------- Recipe Club, Experience Maine year round. 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 -------------------------------------------------- Huckleberry Pie (6 servings) Ingredients: 3 cups Fresh or frozen huckleberries 1 cup Sugar, (scant) 1/2 tsp. Almond extract 1 cup Grated apple 2 tbsp. Flour 1 Dash of salt 1 ea. Pastry for double crust pie Instructions: Measure ingredients into a two-quart mixing bowl and mix well. Pour into unbaked pie shell. Cover with top crust and bake @ 375 degrees for about one hour or until nicely browned. Makes one 9" pie. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |