Dishrag 338: Keeping it Classic in D.C.

The Dishrag Newsletter
 
Dishrag 338: Keeping it Classic in D.C.
 
October 20, 2014
IN THIS ISSUE
1.  Keeping it Classic in D.C.
2.  In D.C., Trusty Carbonara Gets a Reboot
3.  The New Mythology of Greek Mixology
4.  Building a Brewery Out of a Legacy: The Slightly Backwards Trajectory of Greg Engert
5.  Something New Under the Frozen Chocolate Sun
6.  Street-smart Sweetbreads
7.  Grant Achatz, Michael White, and Morimoto are Coming, and So Should You!
8.  Interview with IndieFORK's Matt Levine
9.  Top 10 Jobs from StarChefs.com JobFinder
10.  Featured Recipe: Snakehead Pie

StarChefs.com... moving the industry forward. Visit www.starchefs.com
 
Learn More >
Keeping it Classic in D.C.  1. Keeping it Classic in D.C.
Chefs of D.C. are serving the city just what it wants, taking familiar foods and making the best possible versions of them.

Read More >

In D.C., Trusty Carbonara Gets a Reboot  2. In D.C., Trusty Carbonara Gets a Reboot
Sitting down to a warm, heaping plate of carbonara, coated in a delicate web of Parmesan, can most definitely save the day.

Read More >

The New Mythology of Greek Mixology  3. The New Mythology of Greek Mixology
Anise. Mastiha. Grilled lemon—its bright sourness cut by a deep char, the way dark shadows streak across a sundrenched Mediterranean afternoon. Welcome to an exploration of Greek mixology.

Read More >

Building a Brewery Out of a Legacy: The Slightly Backwards Trajectory of Greg Engert  4. Building a Brewery Out of a Legacy: The Slightly Backwards Trajectory of Greg Engert
Greg Engert isn’t a Certified Cicerone, he got into craft beer after abandoning modernist fiction and professional academia. His is not the typical brewer success story.

Read More >

Something New Under the Frozen Chocolate Sun  5. Something New Under the Frozen Chocolate Sun
Chocolate gets a frozen, fleeting new texture at minibar by José Andrés.

Read More >

Street-smart Sweetbreads  6. Street-smart Sweetbreads
From the streets of Istanbul to his menu at Zaytinya, Michael Costa knows that simplicity is the key to decadent sweetbreads.

Read More >

Grant Achatz, Michael White, and Morimoto are Coming, and So Should You!   7. Grant Achatz, Michael White, and Morimoto are Coming, and So Should You!
Guarantee your spot at the 9th Annual StarChefs.com International Chefs Congress, also featuring Joan Roca, Dan Barber, Rajat Parr, and Yoshihiro Narisawa.

Read More >

Interview with IndieFORK's Matt Levine  8. Interview with IndieFORK's Matt Levine
The night-life impressario and restaurateur talks inspiration, perspiration, and the importance of building a community.

Read More >

Steelite  
FOH Porcelain
Your first ingredient
Explore FOH Porcelain >
 9. Top 10 Jobs from the StarChefs.com's JobFinder

Sous Chef
Michelin Star Restaurant in NYC is Seeking a Sous Chef
Triumph hotels
New York, NY

Apply Now >

Sous Chefs/Executive Sous Chefs
Great opportunity to join a growing, award-winning organization!
Uchi Austin
Austin, TX

Apply Now >

Chef
Mockingbird Hill, Eat The Rich and Southern Efficiency Chef!
Mockingbird Hill
Washington DC

Apply Now >

Sous Chefs
Be a part of the grandeur that has defined style.
Rainbow Room
New York, NY

Apply Now >

Head Chef
Premier Summer Camp Looking for Head Chef
Camp Winadu
Pittsfield, MA

Apply Now >

Executive Chef
Large Scale Washington DC Restaurant is Seeking Executive Chef
Modern American Restaurant
Washington, D.C.

Apply Now >

Executive Chef
Starr Restaurants seeks our next Executive Chef
Starr Restaurant
Philadelphia, PA

Apply Now >

Pastry Chef
Brennan's The Best of the Best in New Orleans
The Ralph Brennan Restaurant Group
New Orleans, LA

Apply Now >

Executive Chef
Culinary Star Chef wanted for Country Inn
L'Auberge Provencale
Shenandoah Valley

Apply Now >

Pastry Cook
New NYC Restaurant is Seeking Talented Pastry Cooks
Dirty French
New York, NY

Apply Now >

 10. Featured Recipe: Snakehead Pie
from Chef Julien Shapiro of Eat the Rich — Washington, D.C.

View It Now >

Adapted by StarChefs.com

October 2014

INGREDIENTS:
Pastry Dough
350 grams King Arthur Special Patent flour
50 grams corn starch
200 grams clarified brown butter, chilled
11 grams salt
65 grams water
12 grams Sherry vinegar
2 eggs

Snakehead Forcemeat
⅓ cup salt
1 quart water
200 grams snakehead fillets
Hickory wood chips
200 grams snakehead trimmings
200 grams heavy cream
50 grams egg whites
4.8 grams salt
1.2 Grams ground white
0.8 gram ground fennel seeds
0.4 gram ground cloves
12 grams breadcrumbs
4 grams whole grain mustard
4 grams Dijon mustard
Zest of 1 lemon
Chopped tarragon
Chopped parsley

Assemble and Serve
120 grams butter
1 egg
water
25 grams button mushrooms, fluted
25 grams onion, sliced
25 grams celery, sliced
25 grams leeks, sliced
20 grams butter
Snakehead Pie
Brought to you by

METHOD:
Pastry Dough

In the bowl of a mixer fitted with a paddle, combine flour, corn starch, brown butter, and salt. When mixture takes on a sandy texture, mix in water, vinegar, and eggs until just combined. Transfer to lightly floured work surface and and knead until dough comes together. Wrap and chill.

Snakehead Forcemeat

Make a brine with the salt and water. In a shallow container, brine snakehead fillets in salt for 2 hours. Drain and rinse fillets under cold running water for 20 minutes. Pat dry and refrigerate on sheet tray overnight. Prepare smoker with wood chips and cold smoke fillets for 2 hours. Heat smoker to 180°F and smoke 30 minutes. Chill overnight and cut into ¼-inch cubes. Through a meat grinder fitted with a fine die, grind snakehead trimmings; repeat with ground snakehead. Transfer to blender with cream and egg whites and purée. Transfer to plastic container and refrigerate. Season cubed snakehead fillets with salt, white pepper, fennel seed, cloves, breadcrumbs, whole grain mustard, Dijon mustard, lemon zest, tarragon, and parsley and transfer to the bowl of a mixer fitted with paddle; mix 2 minutes. Combine with puréed snakehead, cover, and refrigerate.

Assemble and Serve

Heat oven to 425°F. Grease each 5-inch pie mold with 90 gram butter. Roll out Pastry Dough and cut out circles to line and top each pie mold. Line molds with Pastry Dough. Fill plastic pastry bag with Snakehead Forcemeat then fill each pie mold with 5 ounces of meat. Top each pie with Pastry Dough. Seal with Pastry Dough lining. In a small bowl, whisk egg and water for egg wash, coat each pie, and bake 17 minutes. In a sauté pan over medium heat, heat remaining butter and sauté mushrooms, onion, celery, and leeks until just cooked. Finish with lemon juice. Serve pie with sautéed vegetables on the side.


Keep up with StarChefs.com follow StarChefs on Facebook follow StarChefs on Twitter Follow and Subscribe to Antoinette Bruno follow antoinette bruno on twitter follow Antoinette on Facebook
 
StarChefs.com . . . moving the industry forward