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A Thanksgiving Prayer
When I have food, help me to remember the hungry; When I have work, help me to remember the jobless; When I have a home, help me to remember those who have no home at all; When I am without pain, help me to remember those who suffer,
And remembering, help me to destroy my complacency; bestir my compassion, and be concerned enough to help; By word and deed, those who cry out for what we take for granted.
Have a great holiday from the team at Chef2Chef.net
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 Athens Foods for the Holidays!
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Making an impact is easy when using high-quality fillo products from Athens and Apollo. It is no wonder that we are the #1 choice of professional chefs.
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Recipe Club: Still Talking Turkey! Date: November 22, 2004 - November 24, 2004
Guest Host: Chef David Nelson
Theme: Talking Turkey-More Thanksgiving Recipes - Monday: Turkey Breast with Chili-Roasted Garlic Gravy; Turkey Stuffing; Thanksgiving Sweet Potatoes; Ice Cream Pumpkin Pie.
- Tuesday: Portobello Mushroom Gravy; Turkey with Southwest Stuffing; Sweet Onion Pudding; Chocolate Pecan Pie.
- Wednesday: Port Wine Gravy; Cranberry Orange Glazed Turkey; Roasted Root Vegetable Medley; Old Fashioned Butterscotch Pie.
- Thursday: Happy Thanksgiving from the Chef2Chef Team!!.
- Friday: No Recipe Club Today...Have a Great Weekend.
Not a Member Yet? Sign up today and start receiving these recipes on Monday! Recipe Club
 To Bring Out The Flavor
of Mexican Shrimp, you need little more than simple ingredients like lemon and lime, or olive oil and garlic. Mexican Shrimp have no business in a complicated dish. They’re more of the bare-it-all type, as it would seem chefs are too. These days, it’s about pairing it down to simple, elegant creations. Hence, the new naked cuisine.
November Giveaways and Sweeps Winners
Chef Revival is ready to outfit you with two pairs of Organic Cotton Cargo Pants. 5 Winners will be selected on November 30th. Register for a chance to Win!
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Cynthia's Corner: Culinary Infused Mysteries: Cereal Killer, Prime Cut, Killer Pancakes ...
A Recipe for Crime:
Interview with Diane Mott Davidson
Diane Mott Davidson has been called "today's foremost practitioner of the culinary whodunit", and the latest and twelfth book in her Goldy Bear Shultz series puts her at the top of the list of culinary mystery writers once again. Double Shot is a must-read for those who love this genre.
I first met Diane several years ago, when she was promoting her first book with a visit to Mystery Lovers Bookshop in Oakmont, PA. As I listened to her that night, I sensed a kinship with her - she was a writer, a "foodie" - person who loves good food, a coffee lover, one who creates her own recipes and is interested in things I am interested in. So I was excited to be doing an interview with her.
For the rest of the story, the interview and some wonderful recipes...Click Here Sponsored by  |
Bourbon Street Chocolate Pecan Pie
A taste of the "Old South" with a twist.
Ingredients: 1 cup light corn syrup
3 each eggs
1/3 cup butter, melted
1 cup brown sugar
1 dash vanilla
1 pinch salt
2 cups pecans, pieces
1 each pie shell, uncooked
5 ounces milk chocolate, pieces
Preparation:
Preheat your oven to 350 degrees.
Combine the corn syrup, eggs and butter and whisk briskly. Add the brown sugar and mix well. Add vanilla, salt and pecans. Incorporate. Pour the mixture into the pie shell and drop in the chocolate pieces. Wrap a piece of foil around the edge of the pie to help keep the crust from over browning, and place in the oven on a small sheet pan for about one hour until the filling is set and the top is golden brown. Best served at room temperature or warmed slightly in the microwave. And a little Ice Cream on the side won't kill you either.
Recipe Author David Nelson. Click here for more great Holiday Recipes
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