 April 24, 2005 |
 | The Chef2Chef.net Restaurant Supplies Store is OPEN! | | Recent News on the Chef2Chef News Desk | | Recipe Club: The Art of Seasoning and Flavoring your Food | | Visit our Newest Market Place Vendors | | Cynthia's Corner: "Life is Too Short to use American Yellow Mustard on Everything" | | Recipe of the Week: Cajun Scallops with Mango Salsa | | Today's Top 10 Discussion Forum Threads | | LOTS OF NEW Jobs at Chef2Chef.Net! |
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 Recent News on the Chef2Chef News Desk!
UK restaurant is ‘best in the world’
Louisiana Sweet Potato Recipe Contest
Chef Kevin Rathbun Opening Mediterranean
Hancock Gourmet Lobster Company wins
Native South Adds Tequila Mango Salsa
Greater New York Culinary Challenge
King Estate Winery Hires Stu Stein
Hood River Saturday Market
Kitchen Innovations - New for 2005!
Cookie Monster Eating Less Cookies
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This Week's Recipe Club: The Art of Seasoning and Flavoring your Food
Date: April 25, 2005 - April 29, 2005
Guest Host: Chef David Nelson
Theme: The Art of Seasoning and Flavoring your Food - Monday: Defined Seasoning and Flavoring and the Basic Rules of Seasoning and Flavoring Foods; Rosemary and Garlic Flavored Steak; Tenderloin Steak au Poivre; Grilled Asparagus.
- Tuesday: Common Seasonings and Flavorings; Vietnamese Marinade for Fried or Grilled Game Birds; Grilled Pico de Gallo; Grainy Mustard Sauce; Plantation Sauce.
- Wednesday: Herbs and Spices Defined and Basic Buying and Storage Tips for Herbs and Spices; Mussels Steamed in Orange Juice with Basil; Sliced Tomato, Basil and Blue Cheese Plate; Oriental Style Fish with Cilantro and Ginger.
- Thursday: Using Seasoning Blends, Rubs and Marinades; Down-Home Fried Chicken Seasoning; Bayou Gumbo Seasoning; Blackening or Cajun Seasoning; Spicy Seasoning Mix; Kansas City Style BBQ Rub Seasoning; Asian Rub; Hot and Spicy Rub; Greek Island Rub; Orange and Soy Sauce Marinade; Fajita Marinade; Cilantro Lime Vinaigrette; Basic Balsamic Vinaigrette.
- Friday: Using Condiments, Sauces and Jellies; Rack of Lamb with Mustard and Herb Crumb Crust; Dave's BBQ Sauce; Raspberry Vinaigrette.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
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Passion & Technique. Get a taste of what The FCI is all about.
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Cynthia's Corner: "Life is Too Short to use American Yellow Mustard on Everything"
I read an article some time ago that was talking about the difference between kitchens today and yesterday, and mainly dealt with the ingredients we use today, versus those of many years ago.
They pointed out that today's kitchen cupboards contain several kinds of oils, vinegars and mustards. After I finished the article, I went into my kitchen and counted - and had more than their average number of all three! Mustard has come a long way from the basic seeds and the neon yellow we are all used to. Today, we have mustards that range from stone-ground to Jack Daniels, to herb or fruit flavors and so much more.
We use mustard for more than sandwiches. It now flavors sauces, or helps form a delicious crust over baked pork or chicken, and gives ribs a kick.
Click here for the Rest of the Story and 10 free recipes from Cynthia Bowan. Today's Recipe: Cajun Scallops with Mango Salsa
Makes 15 appetizers
Ingredients 1/3 cup coarsely chopped mango
2 teaspoons lime juice
1 teaspoon rice vinegar
1/4 teaspoon seeded and minced Thai chili pepper
1 teaspoon minced red bell pepper
5 ounces bay scallops
2 teaspoons Cajun seasoning
2 teaspoons butter
15 Athens® Mini Fillo Shells (1 box)
Preparation:
To make mango salsa, in a small bowl, combine mango, lime juice, vinegar and peppers. Chill for 1 hour.
Toss scallops and Cajun seasoning together. In a medium skillet, melt butter and sauté scallops for 4 to 5 minutes. Spoon 1 rounded teaspoon, about 3, of scallops into each Fillo Shell. Bake in preheated 350 degrees F oven for 5 minutes. Garnish with 1 teaspoon of mango salsa. Serve warm.
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