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Chef2Chef Recipe Club - Volume 4 Issue 130 - June 27, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club Another fun week comes to a close and we still have no newborn baby for those of you who need to know. Maybe this weekend, OK? I hope you found a recipe or two this week that you might just try on your deck this weekend. Next week our friend Chef Paul Silva will share some shellfish recipes with us. The theme for his week: Gimme Shell-ter - Rockin' Shellfish Recipes for those Rainy Days. You are going to love these! Have a great weekend…See you on Monday. -------------------------------------------------- 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 -------------------------------------------------- Shrimp Satay You Say! Ingredients: 1 lb. of peeled and deveined large shrimp 4 bamboo skewers, soaked in water for 30 minutes 1/4 lb. butter (1 stick) 2 scallions, minced 1 clove of garlic, minced 2 tsp. chopped parsley 1/2 cup white wine 1 Tbsp. lemon juice, freshly squeezed Spicy Peanut Sauce: Ingredients: 4 tbsp. butter (1/2 stick) 1/2 cup minced onion 1 bay leaf 1 pinch of cayenne, or to tast 1 cup chicken stock 1 tbsp. lemon juice 1 cup peanut butter, chunky 1 tbsp. sugar Procedure: Put shrimp on wet skewers and place them on a cookie sheet that has shallow sides on it. Melt the butter and add the scallions, garlic and parsley. Sauté until you can smell the garlic. Remove from heat, add the wine and lemon juice, and pour over skewered shrimp. Let sit at room temperature for 30 minutes. Make the sauce by sautéing the onion and bay leaf until onion is translucent. Remove bay leaf and add remaining ingredients. Simmer for 10-15 minutes, being careful not to burn. Grill shrimp for 3 minutes on each side or adjust time depending on the size of your shrimp. Serve with Peanut Sauce on the side. -------------------------------------------------- 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 -------------------------------------------------- Lemon Grass and Coconut Rice Ingredients: 1 tsp. butter 1 cup rice 1 cup + 1 tbsp. water 1/2 cup coconut milk 1 tbsp. fresh lemon grass, minced 1 tsp. unsweetened coconut flakes Procedure: Melt butter in a pan that has a snug fitting lid. Add the rice and stir to coat. Once coated add the water, coconut milk, lemon grass and coconut. Stir and bring to a boil. Reduce heat to the lowest setting and cover rice. From this point on... do not stir the rice. Cook for 25 minutes and shut off heat. Remove pan and leave covered for 20 minutes. Do not stir until now. -------------------------------------------------- Recipe Club, This is your last chance to Win 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 -------------------------------------------------- Grilled Zucchini 2 small zucchini 2 tbsp. peanut oil Rice vinegar Sea Salt and Pepper Procedure: Wash the Zucchini and trim ends off. Lightly coat the zucchini with the oil and sprinkle with vinegar. Lightly season with salt and pepper. Grill for about 8-10 minutes or until tender. -------------------------------------------------- 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 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |