 June 26, 2005 |
 | Give Back to the Future of Our Industry! | | Recent News on the Chef2Chef News Desk | | Recipe Club: God Save the Queen - The Best of British Cuisine | | Visit our Newest Market Place Vendors | | Cynthia's Corner: Coffee Coffee! | | Recipe of the Week: Grilled Deviled Chicken | | 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!
ACF Announces 2 New Certified Master Chefs
Big City BBQ Opens New Restaurant in Mesa
ACF Announces New National Officers
Chefs to Hold Annual National Convention
RegioFood Project
National Youth Culinary Competition At San Diego
Sante Announces Cocktail Competition
Fine Dining for a Good Cause
Necessity the Father of Invention
Johnson & Wales Faculty Honored for
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This Week's Recipe Club: God Save the Queen - The Best of British Cuisine
Date: June 27, 2005 - July 1, 2005
Guest Host: Chef Jennifer Gordon
Theme: God Save the Queen - The Best of British Cuisine - Monday – Cornwall, Devonshire: Star-gazey Pie; Powder Biscuits; Clotted Cream.
- Tuesday - Lancashire: Lancashire Hot Pot; Pickled Red Cabbage; Lemon Custard Tart.
- Wednesday - London: London Broil; Spaghetti Squash; Bread and Butter Pudding.
- Thursday - Newcastle upon Tyne: Brown Oxtail Casserole; Bubble and Squeak; Jam Roly Poly.
- Friday - UK Friday Favourites: Beer Battered Fish with Mushy Peas; Homemade Brioche; Granny’s Apple Crumble and Custard.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 FoodserviceRewards.com
Don’t track invoices—track rewards! Peel and earn with Foodservice Rewards? Valuable points are on every yellow Reward Code from Nestlé, P&G, Hormel Foods, Barilla and more. Click here to enroll free—then enter the codes and choose your rewards! It’s that easy.
Visit our Newest Market Place Vendors!
The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.  | ClubSauce.Com Prepare all your soups, sauces & recipes with demi-glace & classic stock reductions including veal, lobster, lamb, venison, chicken, seafood, & veggie. |
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| Culinary Classics is a made-to-order professional clothing company. We offer premium chef coats, high quality pants, hats, aprons, and an incredible shirt collection. |
 | The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. Winners names will be drawn on June 30th. Click Here to Win Yours! |
 | Liaison College offers Diploma's in Basic Cook, Advanced Cook, and Personal Chef. Over 90% Job Placement. 7 locations in Ontario. Hours count toward Red Seal. |
Sweepstakes and Cool Things You Can Win at Chef2Chef.net
The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. Winners names will be drawn on June 30th. Click Here to Win Yours!
DayMark® Food Safety Systems. Win a $106 set of CoolerStrips™ and automatically track the expiration date of perishable and prepped foods. Click to Win
As a first-time enrollee at FoodServiceRewards.com, you will be 500 points closer to earning FREE REWARDS! Click here to enroll online or call 1-888-674-2872 and mention enrollment code: F7XH-5284-T3J2. It’s Free, Easy and Fun!
Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Sign up here!
Win a copy of our "Chef of the Month", Jacques Torres cookbook, Dessert Circus Winners picked July 15th.
Winners:
David Best and Bob Hogan were the winners of last month's Chef of the Month cookbook drawing, - ZOV: Recipes and Memories from the Heart.
May winners from TempGun are Erika Howard, Ken Adams II, Gary Meyer, and Tracy Fisher. Congratulations!
Last Month, Thomas Borowitz won the All Clad pan and cover, a Signature Secrets Culinary Thickener t-shirt and a case of Signature Secrets Culinary Thickener. Chad Boyd won a case of Signature Secrets Culinary Thickener and Sylvia Buck won a jug of Signature Secrets Culinary Thickener. Congratulations!
 Food Arts Magazine
Every issue features exceptional recipes, trends in the industry, restaurant openings and chefs on the move, surveys of new equipment, innovative presentation techniques and much more. Foodservice Professionals, sign up for your Free Copy
Cynthia's Corner: Coffee Coffee!
Somewhere in the first quarter of the movie Dante's Peak, we see that Pierce Brosnan (vulcanolgist Harry Dalton) is the hero; Linda Hamilton (Rachel Wando) is the gutsy mayor who tries to save the citizens of the small town Dante's Peak when the dormant volcano threatens to erupt. However, his boss and other folks with ulterior motives don't agree on the threat….and…well, you know how the rest of the movie goes <GBG>.
Mayor Wando also runs the town's coffee shop, not that this is an important plot ingredient. But she begins to bring coffee daily to the government folks who are checking out the dormant (ha!) volcano…where upon the coffee is enjoyed by the team. Well, okay, not quite, because Harry confesses later in the movie that he hates her coffee… Now, this may be a long preamble to get to the brief scene I want to touch on…where she comes in with the coffee and Greg (Grant Heslov) goes a little crazy.
His lines? "Coffee? Coffee! Coffee, coffee, coffee!" Click here or the Rest of the Story and 9 coffee recipes. Sponsored by |
Today's Recipe: Grilled Deviled Chicken
Fourth of July Fun! All across America families are firing up more than sparklers! July 4th is the ultimate time for a great American backyard barbecue. Try our classic summertime recipes to make the most of the holiday. Our Grilled Deviled Chicken is a classic. Tangy and just a little spicy, it's the perfect chicken dish to toss on the grill. If you're lucky enough to have any left over, it tastes just as delicious straight from the fridge the next day.
Grilled Deviled Chicken
4 servings
Ingredients: 1/4 cup catsup
1/4 cup CRISCO Oil
2 tablespoons lemon juice
1 tablespoon chili powder
1 teaspoon lemon pepper seasoning
1/2 teaspoon ground oregano
1/2 teaspoon onion powder
1/8 teaspoon cayenne
2-1/2 to 3-pound broiler-fryer chicken, cut up
additional CRISCO Oil for chicken
salt and pepper to taste
Preparation:
Combine all ingredients except chicken in small bowl. Mix well. Set aside.
Brush chicken pieces lightly with Crisco Oil. Season with salt and pepper. Grill, turning over frequently, until juices run clear and meat near bone is no longer pink. Brush with sauce during last 10 minutes of cooking time.
For more Great Fourth of July Recipes from Crisco.com Sponsored by  |
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