325: A Procrastinator's Welcome to the New Year

The Dishrag Newsletter
 
325: A Procrastinator's Welcome to the New Year
 
IN THIS ISSUE
1.  A Procrastinator's Welcome to the New Year
2.  Top 5 Cities for Chefs: Join the Movement
3.  The Product: Securing Seeds for a Flavorful Future
4.  The Weekly Mix: Juice Nation
5.  Bakers Get Down to Business in Portland
6.  Certifiable Beer Professional
7.  Technique: Looking at the World Through Dominique Crenn’s Yolk-Colored Glasses
8.  Top 10 Jobs from StarChefs.com JobFinder
9.  Featured Recipe: Seared Beef Tongue Sandwich, Red Pepper Relish, Smoked Green Onions, and Garlic Aïoli

StarChefs.com... moving the industry forward. Visit www.starchefs.com
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A Procrastinator's Welcome to the New Year  1. A Procrastinator's Welcome to the New Year
We wish you a heartfelt (belated) welcome to 2014—nicely chilled.

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Top 5 Cities for Chefs: Join the Movement  2. Top 5 Cities for Chefs: Join the Movement
Here's why we love America's best chef cities.

Read More >

The Product: Securing Seeds for a Flavorful Future  3. The Product: Securing Seeds for a Flavorful Future
After farmers, chefs are collaborating with seed breeders to secure the future of flavor.

Read More >

The Weekly Mix: Juice Nation  4. The Weekly Mix: Juice Nation
Here's how (and why) chefs and somms are getting into the juicing game.

Read More >

Bakers Get Down to Business in Portland  5. Bakers Get Down to Business in Portland
Pastry chefs are building their own brands and owning their market.

Read More >

Certifiable Beer Professional  6. Certifiable Beer Professional
Jump-start your sales and join the ranks of beer servers and cicerones.

Read More >

Technique: Looking at the World Through Dominique Crenn’s Yolk-Colored Glasses  7. Technique: Looking at the World Through Dominique Crenn’s Yolk-Colored Glasses
At Atelier Crenn yolks become golden gift-wrapping for barrel fermented beef tartare.

Read More >

Steelite  
PreGel AMERICA: Your Passion. Our Ingredients
Pound Cake, Graham-Torrone Streusel, Meyer Lemon Curd, Torrone Mousse, Rooibos-Orange Cream, Honeyed Apricots, Saint Germaine Sorbet by Pastry Chef Meg Galus
Explore PreGel AMERICA: Your Passion. Our Ingredients >
 8. Top 10 Jobs from the StarChefs.com's JobFinder

Garde Manager
Seeking a Talented Garde Manger Chef
Local 188
Portland, ME

Apply Now >

Chef de Cuisine
Seeking a talented Chef de Cuisine in North Carolina
Artisanal Restaurant
Banner Elk, NC

Apply Now >

Executive Sous Chef
Nationally Recognized Restaurant is Seeking a Talented Sous Chef
Restaurant Cotton
Monroe, LA

Apply Now >

Kitchen Manager
Asheville Restaurant is Seeking Talented Kitchen Manager
The Market Place Restaurant
Asheville, NC

Apply Now >

Line Cook
Seeking hospitality-minded applicants to join our team
Heritage at Brentwood
Brentwood, TN

Apply Now >

Chefs and Cooks
Chefs and Cooks wanted for Grand Opening at Belterra Park
Belterra Park
Cincinnati, OH  

Apply Now >

Experienced Chefs
Seeking Chefs for Charlotte NC, Columbia SC and Greensboro NC
Harper’s Restaurant Group
North Carolina  

Apply Now >

Chef
Fine dining on a Maine island
SALT Restaurant
Vinalhaven, ME

Apply Now >

Chef / Assistant Chef
A summer job and Lake Living, it doesn't get any better than this
Aloha Foundation, Inc
Fairlee, VT  

Apply Now >

Line Cook
Line cook sought immediately in NYC Restaurant
East Village Bistro
New York, NY

Apply Now >

 9. Featured Recipe: Seared Beef Tongue Sandwich, Red Pepper Relish, Smoked Green Onions, and Garlic Aïoli
from Chef John Bates of The Noble Pig — Austin, TX

View It Now >

Adapted by StarChefs.com

February 2012

INGREDIENTS:
Brined Beef Tongue
1 gallon water
1 large onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
6 cloves garlic
10 allspice berries
15 black peppercorns
½ bunch thyme
1 bunch parsley
1 cup salt
1 cup sugar

Smoked Green Onions
pecan wood chips
vegetable oil
2 bunches green onions
Salt and freshly ground black pepper

Roasted Pepper Relish
2 red bell peppers
2 tomatoes, diced
2 tablespoons chopped parsley
2 tablspoons red wine vinegar
1 tablespoon wholegrain mustard
Salt and freshly ground black pepper
1½ teaspoons sugar
1 tablespoon olive oil

To Assemble and Serve
vegetable oil
Salt and freshly ground black pepper
16 thick slices bread
1 cup garlic aioli
Seared Beef Tongue Sandwich, Red Pepper Relish, Smoked Green Onions, and Garlic Aïoli
Brought to you by
Vitamix

METHOD:

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