 September 11, 2005 |
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This Week's Recipe Club: A Week at Gatewood's Restaurant
Date: September 12, 2005 - September 16, 2005
Guest Host: Chef Jon Gatewood
Theme: A Week at Gatewood's Restaurant - Monday: Calamari Satay with Tamari Cilantro Dipping Sauce; "Slaw" 2; Rosemary Grilled Chicken with a Tangy Orange BBQ Sauce; Grilled Pineapple with Citrus Rum Sauce.
- Tuesday: Chipotle Fondue; Da Bread; Butternut Squash Bisque; Achiote Glazed Turkey Breast with Sweet Potato Purée and Cranberry Cherry Compote; Chocolate Soup with Grand Marnier Crème Caramel.
- Wednesday: Martini Marinated Shrimp Cocktail; Avocado and Crab Salad with Blood Orange Vinaigrette; Pan Seared Duck Breast with Jalapeño Bananas Foster Sauce; Chocolate Waffles with Pumpkin Ice Cream.
- Thursday: Chile Rellenos; Vegetarian Posole; Lime Shrimp Tamales; Jalapeño and Mixed Berry Tart.
- Friday: Wild Mushroom and Vermont Chevre Tart; Orange Maple Dressing; Yellow Watermelon Gazpacho; Ultra Spring Sushi Maki; Squash Galette, Smoked Cheddar and Black Bean-Sweet Corn Salsa; Grand Marnier Rice Crispy Treats.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 Johnson and Wales Culinary Institute
At Johnson & Wales University, we'll provide you with a world-class education, taught by culinary world masters using the finest in equipment and ingredients. You provide the desire, drive and hard work necessary to shape your own destiny! Learn More
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. | Finest Selection of Japanese Chef Knives from the top brands: Misono, Hattori, Nenox, Masamoto, Tojiro and more for home chef and the professional chef. |
 | Grimaud Farms Specializing in Muscovy, the finest duck, and the freshest superior guinea fowl products available. Check out their new Online Store |
 | Northwest Wild Foods Genuine Hand Harvested Wild & Natural Huckleberries, Syrups, Jams and Honey. Hand Crafted Family Owned for over 50 Years. |
 | www.ciachef.edu The Culinary Institute of America, the world’s premier culinary college, offers degree programs in culinary or baking and pastry arts. |
| CooksCorner.com The Nation's Largest Kitchen Store! Thousands of name brand and hard-to-find items. Free Shipping on orders over $99. |
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Hot Summer 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 September 30th. Click Here to Win Yours!
NEW DayMark® Food Safety Systems. Win 300 NEW Grip2Go disposable pastry bags. Anti-Slip for the Perfect Grip! 4 Winners Each Month! 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!
Winners:
July Winners for DayMark were John Kozlowski, Randy Wallis, Eugene LaGrave and Marci Minnick-Heard
July winners from TempGun are Christian Sirois, Florence Dolling, Adam Gould, & Robert Vaughan. Congratulations!
 Athens Foods
Nothing adds more versatility and elegance to your menu than Athens™ and Apollo™ Fillo Dough pastry sheets and our wide array of handmade, ready-to-serve fillo products. Click for Free Recipes
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
National "Dine for America" Event Set for October 5, 2005
On October 5, 2005, restaurants from across the country will band together in a "Dine for America" day, a national fundraising effort to support the American Red Cross Disaster Relief Fund and help those affected by Hurricane Katrina and their families.
Operators can donate all or part of their sales or proceeds on October 5th, make a donation for each sale of a specific item, or provide donation canisters for guests to contribute. One hundred percent of the funds raised will go to the hurricane victims and their families via the Red Cross.
For the Rest of the Story Today's Recipe: Apple Strudel
Makes 12 to 15 servings
Ingredients 1/2 cup dark seedless raisins
2 tablespoons brandy
2 cups apples, pared and thinly sliced (Granny Smith are great!)
1/2 cup walnuts, chopped
1/2 cup granulated sugar
2 tablespoons butter, melted
1 tablespoon lemon peel, grated
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup fine bread crumbs
1/2 cup apricot preserves
1 tablespoon brandy
6 sheets Athens™ or Apollo™ fillo dough
4 tablespoons butter, melted
powdered sugar for strudel top
Preparation:
Soak raisins in 2 tablespoons of brandy about 2 hours. Combine raisin mixture, apples, walnuts, granulated sugar, 2 tablespoons melted butter, lemon peel, cinnamon and vanilla in a large bowl. Set aside.
In small skillet, melt 2 tablespoons butter and stir in bread crumbs. Cook until browned (but not too dark). In a small saucepan, heat apricot preserves over low heat until hot. Stir in 1 tablespoon brandy.
Heat oven to 350 degrees F. Layer fillo sheets on a linen-like kitchen towel, brushing each sheet with melted butter. Spread entire surface with hot apricot mixture; sprinkle with bread crumbs. Spoon apple mixture along longest end of fillo in a 3 inch strip, leaving a 1/2 inch border.
Using the towel for assistance, lift to roll fillo over filling to form a jelly roll. Place strudel seam side down on lightly buttered jelly roll pan. Brush with butter. Score strudel diagonally through the top few leaves into 12 to 15 equal sections. Bake at 350 degrees F until strudel is golden brown, about 45 to 50 minutes. Cool slightly. Sprinkle with powdered sugar and cut into servings.
Recipe from Athens Foods Sponsored by  |
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