|
Chef2Chef Recipe Club - Volume 4 Issue 126 - June 23, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Good Day Recipe Club In the summer we like to cook and dine on the deck. If the weather permits, we'll cook outside at least 5 nights a week. This week's recipes can be added to your list of favorite grilling recipes and some fun side dishes. Have a great week. -------------------------------------------------- Culinary Classics Since Culinary Classics is the manufacturer, you are able to order form our pre-designed chef coats, pants, shirts, aprons, vest and more from our web site. If you want a different fabric or options, we are able to custom make even one item to order. Complete in house embroidery and a staff of design consultants are standing by to guide you through the ordering process. This makes for the ultimate service and product choices. http://html.chef2chef.net/goto.php?id=175 -------------------------------------------------- Shotgun Willie's Sirloin Steak for Two 1 lb. sirloin steak, about 3/4 inch thick 1 tbsp. (or more) Shotgun Willie's Rowdy Rub (Recipe Below) 6 button Mushrooms 2 slices of onion, thick sliced Your favorite Italian dressing Procedure: Rub the steak with Shotgun Willie's Rowdy Rub about 20 minutes before grilling and allow steak to sit at room temperature. Put the mushrooms and onion slices on a plate and drizzle a couple tbsp. of dressing over them. Place all on the grill for about 8 minutes until steak is cooked to desired doneness. Put the onion slices and mushrooms on top of the steak and allow to rest a minute or two. Cut the steak in half and serve. -------------------------------------------------- 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 Restaurant Industry, Personal Chefs or Caterers at our online store. http://html.chef2chef.net/goto.php?id=205 -------------------------------------------------- Shotgun Willie's Rowdy Rub 1 tbsp. chili powder 1 tbsp. paprika 1 tbsp. cumin 1 tbsp. marjoram 1 tbsp. dry mustard 1-1/2 tbsp. fresh cracked peppercorns Place all in a spice grinder and pulse a few times to blend thoroughly. Store like all spices, in a tightly sealed jar away from heat and light. -------------------------------------------------- This Month's Giveaways and Free Stuff! Feeling Lucky? Register to win a cookbook from Robert Wemischner and Diana Rosen called Cooking with Tea. It's a $35 dollar value. Click here to register: http://marketplace.chef2chef.net/sweep/ 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 line of Chef Clogs. These exciting new clogs have the flexibility and support every chef needs. Register to win one of 8 pairs to be given away. A $95 value for each pair. 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 -------------------------------------------------- Caesar Salad This recipe will serve 4-6. Cut in half for two. Ingredients: 6 cloves garlic, minced 4 anchovy fillets 1/3 cup olive oil Dash of Worcestershire Sauce 1 egg, beaten 1 large head of Romaine, washed and torn into bite-sized pieces 1/2 lemon 1/4 cup grated Parmesan Cheese 1 cup garlic flavored croutons Procedure: In a bowl large enough to hold the romaine, combine the garlic and anchovies and mix to a paste with a fork. Add the olive oil, egg and Worcestershire and blend. Add the romaine to the bowl and toss to coat. Squeeze the lemon over the salad, add parmesan and toss. Top with your favorite croutons and serve. -------------------------------------------------- LIKE SPICY? The Best BBQ Burger recipe from Bandana Bandito Summer is barbecue time, and everyone has his or her own ideas on what makes a barbecue great. But the Bandit has found a classic burger recipe that is destined to become a favorite with ALL your family and friends. Succulent and delicious with the crunch of pickled Jalapeno peppers and the pure taste of the Bandit's spicy BBQ sauce - you're looking at the big hit of your summer! Click here for the BBQ burger recipe PLUS a special bonus potato salad recipe - exclusive to the Chef2Chef newsletter readers only! http://www.bandito.com/c2c_june.html All the products mentioned are available at the Bandana Bandito website, or call 800.880.5938. Our products are all available as singles or by the case (12 pcs.) http://www.bandito.com/c2c_june.html -------------------------------------------------- Laurel's Punch Ingredients: 1 quart of Orange Sherbet 1-46 ounce can pineapple juice Rum or Gin to taste Procedure: Slowly soften the sherbet with the pineapple juice and add your liquor slowly. Serve in tall chilled glasses. Keep away from the kids, they'll think you made it for them! -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |