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June 15, 2008 - Issue 151 |
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The
Dishrag Newsletter
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1. Favorite Grill Tips and Recipes from Chef Dads for Father's Day Take Father's Day, add chef dads and a grill, and you've got yourself a day of relaxation. 5 chefs dish on what they cook with their kids, their grill tips, and how they'll be enjoying themselves this Sunday. http://www.starchefs.com/features/fathers_day/2008/index.shtml | ||||
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2. Star Chef Stephen Pyles: The Chile Whisperer Talks Texan Cuisine Chef Stephen Pyles is one of the founding fathers of Southwestern cuisine. Learn more about Dallas's ground-breaking chef with a bio, interview, and two signature recipes. http://www.starchefs.com/chefs/Stephan_Pyles/html/index.shtml | ||||
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3. An Interview with the Head Winemaker of Champagne Nicolas Feuillatte As chef de cave of Champagne Nicolas Feuillatte, Jean-Pierre Vincent's work consists of assembling, judging, and selecting 400 wines each year for the various Champagne blends. http://www.starchefs.com/wine/starvintners/html/Jean_Pierre_Vincent/html/index.shtml | ||||
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4. Central California Pinot Noirs Great things are happening with California Pinot Noir in places that aren't as fashionable as say, Napa or Sonoma. Jim Clarke takes us on a tour of one of those very spots: the Santa Lucia Highlands. http://www.starchefs.com/wine/features/html/santa_lucia_pinot_noir/html/index.shtml | ||||
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5. Podcast: Chef Graham Elliot Bowles on the Art of Presentation Chef Graham Elliot Bowles and his cooks lead workshop on plating styles inspired by different art movements. Watch as they compose a contemporary take on clam chowder, an impressionist-inspired dish of scallops with pumpkin puree and eggnog foam, and a modern art take on cranberry-mint soup. http://www.starchefs.com/podcasts/index.shtml | ||||
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6. Gallo Gold Medal Award Winners The 2008 Gallo Gold Medal Awards honored 7 artisanal products from across America, including the Savannah Bee Company and Anjou Bakery, makers of an addictive sweet-salty fruit and nut crostini. http://www.starchefs.com/events/gallo_gold_medal/2008/index.shtml | ||||
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7. Jim Clarke's Sincere Musings on Sancerre Jim Clarke reconciles with the ubiquitous French white wine and looks at choice picks from three producers that leave the rest of the common Sancerres in the dust. http://www.starchefs.com/wine/features/html/sancerre/html/index.shtml | ||||
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8. Recent Tasting Photos from New York: Gordon Ramsay, Morimoto, Adour, Beard Awards, and More Our latest crop of photos from recent tastings at Morimoto, Gordon Ramsay at the London, Alain Ducasse's Adour, and Le Cirque, plus cocktails at Tailor and P*Ong and happy winners at the 2008 James Beard Foundation Awards. http://www.starchefs.com/Gallery/Index.shtml | ||||
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9. Top 10 Jobs on StarChefs.com JobFinder Executive Chef / Chef Team Garden to Table Cooking Gorham's Bluff Alabama http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244140&positionid= Executive Steward Knowledgeable and Organized Steward The Ritz-Carlton Lodge, Reynolds Plantation Georgia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244089&positionid= Server - The Library Private Smoking Club Waitstaff for Upscale Private Club The Ritz-Carlton, New Orleans Louisiana http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244087&positionid= Food Writer, Web Content Writer Earn Money Writing Recipes and Articles ChefsBest http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244081&positionid= Executive Chef Now Hiring Experienced Executive Chefs STARR Restaurants Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=242183&positionid= Sous Chef Incredible Sous Chef Opportunity For The Right Match Encore Restaurant Tennessee http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244040&positionid= Dining Room Manager High Volume Upscale Casual Dining Long Island Culinary Consultants New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=243901&positionid= Pastry Sous Chef Seeking a 4-Star pastry creator for The Spiced Pear Restaurant The Chanler at Cliff Walk Rhode Island http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=243240&positionid= Executive Chef Executive Chef for Upscale Japanese Restaurant Central Restaurant Group Virginia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244160&positionid= Sous Chef Dining Hot Spot Seeks Motivated Sous Chef Jacky Pluton Grp. Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=243960&positionid= | |||||
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| 10. Top 5 Cookbooks from ecookbooks.com The Devil in the Kitchen By Marco Pierre White http://www.ecookbooks.com/p-21790-the-devil-in-the-kitchen.aspx?affiliateID=10084 Mediterranean Fresh By Joyce Goldstein http://www.ecookbooks.com/p-21452-mediterranean-fresh.aspx?affiliateID=10084 Fish: Without a Doubt The Cook's Essential Companion By Roy Finamore http://www.ecookbooks.com/p-21478-fish-without-a-doubt.aspx?affiliateID=10084 Italian Grill By Mario Batali http://www.ecookbooks.com/p-21587-italian-grill.aspx?affiliateID=10084 Wine Bar Food: Mediterranean Flavors to Crave with Wines to Match By Tony And Cathy Mantuano http://www.ecookbooks.com/p-21106-wine-bar-food.aspx?affiliateID=10084 | |||||
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 11. Recipe for Grilled Baby Leeks with Romesco Sauce from Chef Tony Liu of August - New YorkAdapted by StarChefs.com Yield: 8 Servings Ingredients: Romesco Sauce: 2 red bell peppers 1 teaspoon vegetable oil ¼ cup toasted hazelnuts (without skin) ¼ cup toasted almonds (without skin) 3 cloves garlic, peeled and germ removed 2 Tablespoons pimenton (smoked Spanish paprika) 1 red chili pepper 2 slices bread, crusts removed and toasted with extra-virgin olive oil 2 Tablespoons tomato sauce ¼ cup extra-virgin olive oil 1 Tablespoon sherry vinegar Salt to taste Grilled Spring Onions: 2 pounds baby leeks, scallions, or baby bulb onions Salt and pepper to taste ½ cup extra-virgin olive oil Method: For the Romesco Sauce: Lightly grease peppers with vegetable oil and grill over a flame. Blister the skin and place into a bag to rest and loosen skin. Peel and discard the skin and seeds. Reserve on the side. Using a mortar and pestle or food processor, grind together the nuts and garlic. Put the pimenton, chili pepper, and bread in the processor and process further. Add the tomato sauce to adjust consistency and process again. Take the sauce out of the food processor and add the extra-virgin olive oil and sherry vinegar by hand. Season with salt and reserve. For the Grilled Spring Onions: Preheat a gas or charcoal grill to medium-high. Trim and oil the baby leeks with extra-virgin olive oil. Season leeks with salt and pepper and grill over flames until cooked. Remove from grill. Drizzle Romesco sauce over the leeks and serve. Suggested Wine Pairing: Kyrie 2000 (Priorat, Spain) or Gessami Gramona 2004 (Penedes, Spain) | |||||
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Recipes don't have to be complicated to be delicious. Check out QuickMeals
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