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Chef2Chef Recipe Club - Volume 4 Issue 105- May 23, 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 Friday and many of us get a long weekend for the Memorial Day Observance. We will be having a party on Sunday with some friends and I'm going to break out that Turkey Fryer I got for Christmas from my dear sister. Looking forward to that. Many thanks to our guest host this week, Chef Doug Allen from MustardSeedFoods.com. I hope that you all had a chance to visit his site and check out or even pick up some of his unique products. Next week our friend and author Martin Kimeldorf will share tips, techniques and recipes to make you the grill-master or smoke-meister on your block. You'll want to print out the whole week and use the many recipes and tips throughout the grilling season. Stay tuned and have a fine weekend. -------------------------------------------------- Feta & Roasted Red Pepper Bread Mustardseedfoods.com Yield: 1 Loaf (produces an appetizing light red color loaf) INGREDIENTS: 1 frozen bread dough, 16 oz 3 tbsp. Morea feta cheese cubes in oil and herbs, shake slightly to mix 1 tbsp. olive oil from the jar of feta cheese cubes 2 tsp. Morea Roasted Red Pepper spread 1/2 tsp. fresh rosemary, minced fine METHOD: Thaw frozen dough in refrigerator overnight or at room temperature until thawed but still firm. On cutting board with chef's knife or dough cutter, chop dough into large chunks. Spread the ingredients over chopped dough. Continue to chop and mix until dough is blended with cheese and roasted pepper spread and streaked with color. Place in loaf pan. Non-stick pan sprayed with pan spray works best. Proof in draft-free area covered loosely with light cloth towel or in gas oven with a shallow pan of warm water and the warmth of the pilot light will give ideal proofing temperature of about 100 F. Proof until dough domes are slightly above top of pan. Bake at 350 F for approximately 25 to 30 minutes or until loaf sounds hollow when tapped. Cool 5-10 minutes and then remove from pan and finish cooling on cooling rack or screen. -------------------------------------------------- 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 -------------------------------------------------- Seared Pork Tenderloin with Red Pepper Citrus Sauce and Brown Butter Flavors and colors make a great looking plate. Yield: 2 servings Ingredients: 1/4-cup rice, white, converted 1/4-cup rice, wild, rinsed 1 qt. chicken stock (1 TBS Minor's base to 1 qt water) 1 each red pepper, roasted over flame, peeled, and seeded or use 2-3 oz Morea Roasted Red Pepper spread from Mustard Seed Foods .com 2 Tbsp. orange juice concentrate, undiluted 2-oz. fresh squeezed grapefruit juice 1 Tbsp. clover honey or orange marmalade 4-oz. butter, unsalted, clarified and heated to nutty hazelnut flavor and color. 1 ea. pork tenderloin, about 16 oz Salt and pepper to taste "Smoky Cajun" seasoning to taste (Optional) 6-8 oz fresh green vegetable of your choice; zucchini, broccoli, spinach Method: Place converted rice in small saucepan and cook with 6 ounces of the chicken stock covered until the liquid is absorbed. Cook the wild rice in an open pot with 12 ounces of the stock until tender, drain excess liquid and coat with a little olive oil to hold until service. Trim sinew and silver off tenderloin. Rub with olive oil, coat with Smoky Cajun spices (Optional) and sear in hot pan (no oil) until crust forms. Place in medium oven and roast until internal temperature of 145 -150 degrees. Remove from oven and let rest at least 15 minutes before slicing. Place orange juice concentrate, honey, and grapefruit juice in sauté pan and bring to a boil, reduce slightly. Purée with the roasted pepper in a food processor or with a burr mixer. Correct seasoning. If using our ready-to-use spread, just add spread to reduced juices. Combine the two rices and garnish with fresh chopped parsley. Prepare vegetables to taste. To serve, using ring mold, press rice mixture in center of plate. Slice pork into 1/2 inch medallions on the bias and place on top of rice. Place vegetables on one side of the rice and the red pepper sauce on the other. Drizzle brown butter over the top of the pork and rice. -------------------------------------------------- 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 -------------------------------------------------- Pecan Pie Yield: 2 - 9 inch deep pies INGREDIENTS: 2 each 9-inch prepared pie shells as needed pecan halves (approx. 2 - 21/2 cups) 8 eggs 1 cup granulated white sugar 1 cup brown sugar 3/4 cup light corn syrup 1/4-cup molasses, sorghum, or dark ribbon cane syrup 1 tsp. vanilla extract Pinch salt 4 oz butter, melted but cooled METHOD: Par bake pie shells in 375 F standard oven until just barely developing color. Spread pecan halves evenly between the two shells. Whisk together eggs and sugar until blended. Add remainder of ingredients and mix well. Pour over pecans in pie shells. Bake at 375 F for about 1 hour or until pie is set. Cool at least 20 minutes before slicing. OPTIONS: For Bourbon Pecan Pie add 1/4 cup to 1/2 cup bourbon or to taste. For "Pralined Pecan Pie" substitute half of the plain pecans with "Pralined Pecans" from Mustard Seed Foods. (www.mustardseedfoods.com) Just go over the top and make it "Bourbon Pralined Pecan Pie"! -------------------------------------------------- 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 |