|
Chef2Chef Recipe Club - Volume 4 Issue 103- May 21, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Hey it's Wednesday, only two more days until the weekend! Here are three more recipes from Chef Doug Allen. You'll find a recipe for Fish en Papillote or more commonly known as Fish in Paper. It's becoming a very popular and impressive presentation lately. Try it and impress your family or friends. Once you've made it once, you do it over and over. It's really quite easy to do. -------------------------------------------------- Sweet Potato Casserole For holidays or anytime! Yield: 16 one half-cup servings; 2-inch half pan or 9" x 13" residential pan INGREDIENTS: 3 cups cooked and mashed sweet potatoes, preferably from fresh 1 cup granulated sugar 2 eggs 1/2 cup evaporated milk 1 tsp. vanilla 1 tsp. cinnamon or nutmeg 1/4 tsp. salt 1 cup brown sugar 1 cup pecan pieces, regular or our "Pralined Pecan" pieces 1 cup coconut 1/3 cup flour 1/3 cup butter, very soft METHOD: Mix first seven ingredients with wire whisk or mixer until smooth. Pour into pan sprayed with pan release. Mix remaining five ingredients in bowl until crumbly and spread on top of potato mixture. Bake at 350 degrees for 30 to 40 minutes or until center reaches 160 degrees with quick-read thermometer. -------------------------------------------------- Mustard Seed Foods has been developed by chefs with all cooks in mind. We carry the foundations of cooking so the "chef in everyone" can prepare culinary creations for their family and guests to enjoy the results. Some of the products are as easy as opening a jar of our Sundried Tomato and Feta Cheese Spread from Greece and serving with your favorite crusty bread or some require a little more time to put your personal touch into. Why not do like most professional kitchens do today and buy the best ingredients available whether raw components or ready-to-use. Mustard Seed Foods has the premium quality you deserve! http://html.chef2chef.net/goto.php?id=335 -------------------------------------------------- Fish en papillote "Fish in Paper" Yield: varies INGREDIENTS: Fish of your choice; Artic Char, Salmon, Mahi Mahi, Snapper, Grouper, all work well Mustard Seed Foods "Chef's Kitchen Blend" sea salt Extra virgin olive oil Lemon slices Italian flat leaf parsley, and any fresh herb of choice: thyme, oregano, etc. Splash of dry white wine such as Chardonnay, Fume Blanc, Cabernet Sauvignon. Parchment sheet or aluminum foil METHOD: Fish can have skin on but should be scaled to prevent any loose scales from affecting the finished dish. Use either whole fillet or cut into individual portions. If using parchment, fold in half and cut into one half of a large heart shape so that when opened you have a typical Valentine heart. Place the portion of fish at the centerfold of the heart on one side. Lay the top over and starting from the top of the heart, make small consecutive pleats on top of each other along the edge until you reach the bottom and the whole heart has a "pleated" look to it along the edge. Brush with olive oil to prevent cracking and refrigerate to hold or bake immediately. Using foil you will just need a large enough piece to fold over the size of the piece of fish. Lift up the edges above the fish and fold tightly in small folds but not completely down to the fish so that a little space is left on top. Then fold the ends up as well. Be as neat or creative as you want. The fish should be seasoned before sealing with a little fresh lemon juice, splash of wine, drizzle of olive oil, and then the sea salt blend. Top with a slice of lemon and the fresh herbs. Seal as per above depending on whether you are using foil or paper. Bake in a hot oven (375 F) for about 20 minutes depending on the size of the portion. The parchment will puff up if sealed properly but the foil will sizzle as a sign the fish is done. Do not open until just before serving to preserve the aroma and juices. -------------------------------------------------- SignatureSecrets.com A "signature" dish shows off a chef's or restaurant's creativity - an item worthy of bearing the name of the creator. In the same tradition, Signature Secrets culinary thickener provides the very best in thickening - speed, versatility, stability, appearance and taste - in hot or cold preparations. That's correct. You do not even have to cook Signature Secrets culinary thickener. It delivers smooth, appealing, lump-free textures in soups and sauces, gravies, dressings, and desserts. And they'll stay that way in and out of the freezer or refrigerator, saving you time and energy. This product is now available for the personal chef or caterer at our online store. http://html.chef2chef.net/goto.php?id=205 -------------------------------------------------- Cream Cheese Icing w/variations Doug Allen CEC Yield: 2 lbs. icing Ingredients: 1 lb. cream cheese, room temperature 1/3 lb. butter, unsalted, room temperature 1 Tsp. vanilla extract Pinch salt 2/3 lb. powdered sugar Method: Beat cream cheese with paddle in mixer but do not over beat and add too much air. Add butter, vanilla, and salt Blend until creamy. Sift sugar and add while mixing slowly to blend. Correct flavors if desired. If icing is very soft from mixing, refrigerate for 30 minutes to 1 hour until firm enough to use. Also freezing the layers of the cake will make it easier to spread any icing. Options: For "Strawberry Cream" icing, add 1/4 to 1/2 cup of ready-to-use strawberry topping and mix in. Using too much will create a very soft icing and will not hold on the side of the cake. Other flavors can be created such as almond by using almond extract or lemon by adding lemon flavor. Different fruit ideas such as: pineapple, raspberry, blueberry, or your choice. Be careful about using fresh fruits though because of the moisture content in the fresh fruit versus using toppings or fillings. Low fat cream cheese or Neufchâtel can be used for a lower fat version. Extreme decadence can be achieved by folding in our "Dolce Praline" sauce and then decorate the cake with "Pralined Pecans" For "Butter Brickle" icing, fold in a handful of crumbled "Grandpa Harold's Pecan Brittle." -------------------------------------------------- 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 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |