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Chef2Chef Recipe Club - Volume 4 Issue 97 - May 13, 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 this week's Recipe Club. Today we get to meet Personal Chef Beth Arnold from the Personal Chefs Network. She hails from Texas. She has a very interesting Chicken dish today and a very special Creole Mustard Sauce. I think you'll like it! If you do, drop a note into the Recipe Club forum and let her know. http://forums.chef2chef.net By the way, tody is Beth's 27th birthday. Join me in wishing her all the best for a wonderful day and many yearrs to come. -------------------------------------------------- Chef Beth Arnold from Texas Chef Beth Arnold has always loved to cook. Her grandmother and mother are wonderful cooks and she learned an extraordinary amount of her skills and appreciation of good food from them. She was pursuing a career in education when she experienced a personal tragedy that led her to the conviction that she wanted to be instrumental in helping busy people reconnect with their families. What better place to do this than around the dinner table? Chef Beth explains, "I believe that sitting down with your family for dinner is important. You develop closeness by sharing your day and a delicious, home-cooked meal. Of course, I realize that busy individuals do not have that luxury. I am able to provide that luxury for my clients. My clients buy time with their loved ones, not to mention the tasty meals they enjoy as well!" She began cheffing in September 2002. Every cheffing day brings her excitement and pride in the fact that through Beth's Culinary Delights her clients gain more time ! to spend with their families and they now eagerly anticipate dinnertime. Chef Beth specializes in child-friendly cuisine but also chefs from gourmet, home-style and vegetarian menus. All of her menus are created with the client's needs and preferences in mind. Don't forget Beth's Culinary Delights for your entertaining needs! Chef Beth is available for private cooking classes and special occasion cheffing for intimate dinners and parties of up to eight guests. When dinner is over treat yourself to a selection from her variety of specialty desserts. For an extra, special gift for that special someone give one of her gift certificates. For details visit http://bethsculinarydelights.com For more information, contact Chef Beth Arnold at (972) 862-2156 or (214) 724-6938 or via email at chefbeth@pcnchef.com. -------------------------------------------------- COOKBOOK WIZARD RECIPE SOFTWARE for your PC. The easy way to organize your recipes, create shopping lists, cookbooks and create recipe web pages. It doesn't get any easier, Simple as 1-2-3! Click on website---->>>http://www.mealmaster.com -------------------------------------------------- Planet Hollywood Cap'n Crunch Chicken Serving Size: 8 Ingredients: 2 cups Cap'n Crunch cereal 1 1/2 cups Corn flakes 1 egg 1 cup milk 1 cup all-purpose flour 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon black pepper 2 pounds chicken breast -- cut in 1oz. tenders vegetable oil -- for frying Creole mustard sauce -- (separate recipe) Procedure: Coarsely grind or crush the Cap'n Crunch and Corn flakes. Set aside. Beat the egg with the milk. Set aside. Stir together the flour, onion and garlic powders and black pepper. Set aside. Dip the chicken pieces into the seasoned flour. Move around to coat well, and then shake off excess flour. Dip into the egg wash, coating well, then dip into the Cap'n Crunch/Corn flakes mixture, coating well. Heat oil in a large heavy skillet to 325°F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked: 3 to 5 minutes depending on the size of the tenders. Drain and serve immediately with Creole mustard sauce. -------------------------------------------------- Recipe Club, Are you familiar with the Bourbon Chicken that you find at the Cajun place in the Food Court at the mall? Well the marinade spices, basting sauce and cooking instructions are now available online from BourbonChickenSpices.com. If you are a fan of this great product, you can now make it at home and avoid the lines at the mall. Visit them by clicking here: http://html.chef2chef.net/goto.php?id=209 " Remember, Memorial Day is next week and BBQ season is now upon us. You can try something new this year. It would be unique to have some grilled bourbon chicken." Dave's Product Review: I've ordered their product four times. The first time I prepared it for a Labor Day Picnic. We also had Fried Turkey and slow roasted Prime Rib. The Bourbon Chicken was the "Hit" of the party I had a line in front of my grill for over an hour! The last time, we made a full batch and froze it in small portions, now we can have Bourbon Chicken like the mall at home whenever we want. -------------------------------------------------- Planet Hollywood Creole Mustard Sauce Ingredients: 1 cup mayonnaise 1/4 cup Creole style mustard -- or Dijon mustard 1 tablespoon yellow mustard 1 tablespoon horseradish 1/2 teaspoon cider vinegar 1 dash Worcestershire sauce 1 teaspoon red wine vinegar 1 teaspoon water 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 tablespoon green onions -- sliced in 1/4" pieces 1 tablespoon garlic -- crushed 1 teaspoon chopped green bell pepper -- (fine) 1 teaspoon finely chopped celery 1 teaspoon finely chopped onion NOTE: *(available in some supermarkets and specialty stores, Dijon can substitute.) Procedure: Mix all ingredients together thoroughly. I put everything in my food processor and pulse. Yield: "1 1/2 cups" -------------------------------------------------- This Month's Giveaways and Free Stuff! Feeling Lucky? This month, two lucky winners will win a set of celebrity chef Jacques Haeringer's cookbooks, Two for Tonight and The Chez François Cookbook http://topchefs.chef2chef.net/recipes-2/haeringer/ Whatever's on the grill, you can be sure to bring out the best taste with the trio of grilling sauces that are part of this month's sweepstakes giveaway by Bandana Bandito! First up is a Blue Ribbon approved Habanero Steak Sauce with a true Southwest flavor. Next is the Mango/Chipotle Sauce that adds fantastic tropical flavor to any marinade or dipping sauce. Lastly, the Bandit's Spicy BBQ Sauce gives any meat off the grill pure Alamo City taste. As if this is not enough, the Bandit will also send the winner a fun and original Wooly Boy Cookie Jar. http://html.chef2chef.net/goto.php?id=215 Chef Revival has launched a new pattern for its line of quality chef clothing. It's called the Green Fish pattern. This month you could win one of 5 sets of Chef pants, an apron and PB hat. Visit them at Booth 1268 at the NRA Show. Register to Win this cool new Green Fish set! http://html.chef2chef.net/goto.php?id=36 Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Garlic Parmesan Orzo Ingredients: 1 cup uncooked orzo 1/4 cup butter 2 Tablespoon milk 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup freshly grated Parmesan cheese 1 Tablespoon fresh parsley Procedure: Cook orzo according to package directions. While orzo is cooking, melt butter in 10-inch skillet over medium-high heat. Add garlic and sauté until light brown. Drain cooked orzo; stir in butter mixture, milk, salt, pepper, cheese and parsley. Heat through. -------------------------------------------------- Baby Greens with Homemade Balsamic Vinaigrette Ingredients: Baby greens 1/4 cup balsamic vinegar 3/4 cup olive oil 1 shallot, minced Salt and pepper, to taste Procedure: To make vinaigrette, whisk together vinegar, oil, minced shallot, salt and pepper until thoroughly combined. Place baby greens in a salad bowl, pour appropriate amount of vinaigrette over salad and toss. Serve immediately. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |