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Chef2Chef Recipe Club - Volume 4 Issue 92 - May 6, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Welcome to Day 2 of recipes from our featured "Chef of the Month" Chef Jacques Haeringer. Have you signed up to win a set of his cookbooks? We'll be picking two winners at month end. Sign up at his feature, plus check out his other recipes. http://topchefs.chef2chef.net/recipes-2/haeringer/ -------------------------------------------------- Moisture Limited (a woman owned company) is honored to assist Chef2Chef in The Montezuma Creek Navajo Project effort. We are committed to the success of this project and we are going to donate $13.95 for every product sold via the Chef2Chef user community for the entire month of May. Just visit us at www.moisturelimited.com, buy any of our residential products and the project gets a donation of $13.95. When placing your order put CHEF2CHEF in the comments section of the order form. NOTE: This great product is a must in my fridge! Eliminates odors and humidity. Adds great shelf life to your produce and is all-natural. -------------------------------------------------- First Course Grilled Vegetable Salad with Carrot Sauce THE VINAIGRETTE: 1/3 cup extra virgin olive oil 11/2 tablespoons balsamic vinegar 1/2 teaspoon Dijon-style mustard Sea Salt Freshly ground pepper 1/2 teaspoon finely minced chives 1/2 teaspoon finely chopped parsley 1/2 teaspoon finely chopped tarragon THE SALAD: 1 small zucchini 1 small yellow squash 1 medium carrot 1 large new red potato 1 medium red or yellow bell pepper 1 medium tomato 1 medium red onion 8 jumbo cloves of unpeeled garlic 4 ounces salad greens (one handful) THE SAUCE: 1/2 cup fresh carrot juice Sea Salt Freshly ground pepper THE GARNISH: Parsley sprigs, tarragon leaves and chive straws TO PREPARE THE VINAIGRETTE: Combine all the ingredients to prepare the vinaigrette. Taste and adjust seasonings. TO PREPARE THE VEGETABLES: Peel, trim the ends, and slice the carrots lengthwise, 1/2-inch thick. Trim the ends and slice the zucchini and yellow squash into 1/2-inch thick lengthwise strips. Wash and dry the potato. Trim, if necessary, and cut into 1/2-inch thick slices. Peel the red onion and cut into quarters. Wash the bell pepper, split in half, and remove the seeds and membrane. Split each half in two. Wash tomato, cut away the stem, and cut in half. Place the prepared vegetables and the garlic cloves in a shallow dish. Season with salt and pepper and coat lightly with olive oil by tossing gently in the dish. Wash and thoroughly drain the salad. Preheat the grill. Sear the seasoned vegetables over a hot grill for about 8 minutes. The potato takes another 1-2 minutes. The cooking times will vary greatly depending on the grill, thickness and ripeness of the vegetables. Vegetables should be colored yet somewhat crunchy. Remove vegetables to the shallow dish in which they were seasoned. Allow the garlic to cool before removing the skin. TO PREPARE THE SAUCE: Juice several carrots to obtain ½ cup of fresh juice. Pour into a small saucepan, place over high heat, and bring to a boil. Reduce the carrot juice by half and remove from heat. Season with salt and pepper. Taste and adjust seasonings. Set aside and allow to cool. TO ASSEMBLE THE SALAD: Toss the greens with 1/4 of the vinaigrette. Place the salad greens in the center of a large plate. Place the grilled vegetables over and around the salad greens. Pour the remaining vinaigrette over the vegetables. Pour 1/2 of the sauce around the vegetables on each plate. Garnish with herbs and a few turns of the peppermill just before serving. Variation: Use seasonal vegetables, herbs or salad to taste. All elements are served at room temperature. The sauce may be slightly warm, if desired. Roast the vegetables in the oven, rather than grilling. Chef Jacques's Wine Suggestion for this dish: Sauvignon Blanc -------------------------------------------------- Recipe Club, Interested in having New York's most popular chefs and wine connoisseurs enlighten you about their passion of the culinary world? With informative articles, innovative recipes and tricks of the trade revealed, your kitchen will become a gastronomic feast that will impress all. Explore http://www.exclusivelygourmet.com to see for yourself and enter the world of culinary delight. Receive a free copy of our "Online" Magazine just by signing up. Note: I've seen both the print and online version of this magazine. There is a special offer on the above link, buy 1 year and get another one for free. You will receive two years of the printed version for only $15 and the online version is only $6. Both include an e-book with over 80 recipes that is worth the subscription price alone! -------------------------------------------------- Main Course Marinated Rockfish This version of Seviche, marinated fish that is "cooked" in a delicious combination of ingredients, is a light and tasty dish. THE ROCKFISH: 4-5 ounces sushi-grade rockfish fillet Level 1/2 teaspoon sea salt Freshly ground pepper 1/2 teaspoon ground anise seed 1/3 teaspoon ground coriander THE VINAIGRETTE: 1/2 teaspoon Dijon-style mustard 1 tablespoon extra virgin olive oil 3 tablespoons lemon juice Pinch of cayenne pepper 1 bunch of watercress TO PREPARE THE FISH: Trim away any skin or bloodline from the fillet. Thinly slice the fillet with a very sharp knife. Divide the slices between two serving plates. Season with salt, pepper and the ground seeds. Prepare a vinaigrette with the remaining ingredients. Spoon the vinaigrette over the prepared fish. Cover, refrigerate and allow to marinate for at least 1 hour for rare and about 3 hours for "cooked through." TO SERVE: Clean, drain, and trim the watercress and place in a salad bowl. Remove the plates of fish from the refrigerator. Pour off the excess vinaigrette over the watercress and toss to season. Divide the seasoned watercress over the marinated fish. Season the fish and salad with a few turns of the peppermill and serve. Variation: Substitute other fish, such as red snapper, flounder, grouper, etc. Chef Jacques's Wine Suggestion for this dish: Alsatian Sylvaner -------------------------------------------------- Adventure Foods was created in 1985, and is dedicated to making trail foods as tasty as home cooked meals, but with the added convenience of a light weight and a quick or instant preparation. We offer entrees, breads, and dessert baking mixes, vegetable side dishes, an exciting line of cold water preparation salads and desserts, as well as an extensive line of bulk products. All of our bulk, individual, food items are gluten free, GMO free, all natural, and most of our ingredients are certified Kosher. We began offering special packing in 1995 for individuals who are diabetic, gluten intolerant, lactose intolerant, wanted vegan foods, or had any other health or food restriction. We offer a wide selection of foods that are already gluten free, and we will special pack any item that is not already offered gluten free or lactose free (inquire). www.adventurefoods.com ; Adventure Foods, Whittier NC 28789; 1-828-497-4113. -------------------------------------------------- Dessert Spiced Strawberries 1/3 cup water 2 tablespoons evaporated cane juice or sugar 1/2 vanilla bean, split or 1 teaspoon vanilla extract 1 whole clove 4 allspice berries, crushed Pinch of nutmeg 1/3 cup sweet late harvest wine 1 pint strawberries Mint leaves Place the water, evaporated cane juice, vanilla bean, clove, allspice and nutmeg in a small saucepan over high heat and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Remove from heat and allow to cool. If using vanilla extract, add it now. Wash and cap the strawberries. Drain well and place in a small bowl. Mix the sweet wine into the syrup, taste and adjust seasonings and strain over the strawberries. Allow strawberries to marinate 1 hour in the refrigerator before serving. Garnish with mint leaves before serving. Chef Jacques's Wine Suggestion for this dish: Muscat De Beaumes de Venise -------------------------------------------------- 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 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |