326: The Maine Way

The Dishrag Newsletter
 
326: The Maine Way
 
March 11
IN THIS ISSUE
1.  The Weekly Mix: Knowing When to Geek Out
2.  Whipped: High Falutin’ Flavor, No Frills
3.  Panangs of Authenticity in Camden Maine
4.  Making Mayo Better at Duckfat
5.  Taste of Cayman Food & Wine Festival
6.  Top 10 Jobs from StarChefs.com JobFinder
7.  Featured Recipe: Grilled Mediterranean Sardines, Chickpeas, Calabrian Chile, and Pickled Red Onion

StarChefs.com... moving the industry forward. Visit www.starchefs.com
Montague  
Montague
Anything's possible with the quality and control of a Vectaire Convection Oven
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The Weekly Mix: Knowing When to Geek Out  1. The Weekly Mix: Knowing When to Geek Out
Andrew Volk is cultivating a whole new cocktail culture in Portland, Maine.

Read More >

Whipped: High Falutin’ Flavor, No Frills  2. Whipped: High Falutin’ Flavor, No Frills
Ilma Lopez is bringing world-class desserts to coastal Maine.

Read More >

Panangs of Authenticity in Camden Maine  3. Panangs of Authenticity in Camden Maine
Chef Ravin Nakjaroen is saving Thai food from the evil of banality that has muted its flavors.

Read More >

Making Mayo Better at Duckfat  4. Making Mayo Better at Duckfat
Starting with soft-poached yolk makes all the difference when Rob Evans whips mayo.

Read More >

Taste of Cayman Food & Wine Festival  5. Taste of Cayman Food & Wine Festival
The 26th annual festival showcased Grand Cayman's culinary diversity and chef community.

Read More >

Steelite  
Almonds - One Perfect Ingredient
From bacon and chilies to chocolate and spices, the crunch and flavor of almonds complement them all. Let almonds be the highlight of any dish.
Explore Almonds - One Perfect Ingredient >
 6. Top 10 Jobs from the StarChefs.com's JobFinder

Pastry Chef
Private Yacht Club Seeks Seasonal Pastry Chef
Great Harbor Yacht Club
Nantucket, MA

Apply Now >

Executive Chef
Private Club is Seeking Experienced Executive Chef
Boston Private Club
Boston, MA

Apply Now >

Lead Line Cook
Summer on Cape Cod for Lead Line Cooks
Winslow’s Tavern
Cape Cod, MA

Apply Now >

Sous Chef
Seasoned Professionals Wanted for Cru Oyster Bar Nantucket
Cru
Nantucket, MA

Apply Now >

Maitre D’ / Restaurant Supervisor
Great opportunity on Nantucket Island
Nantucket Island Resorts
Nantucket, MA

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 >

Executive Sous Chef
Great Seasonal Opportunity on Nantucket Island
Nantucket Island Resorts
Nantucket Island, MA

Apply Now >

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

Apply Now >

Chef
Seasonal Chef for Summer
Monomoy Theatre
Cape Cod, MA

Apply Now >

Executive Chef
A chance to work with Celebrity Pastry Chef Matthew Petersen
Newport Harbor Corp.
Rhode Island, NH

Apply Now >


 7. Featured Recipe: Grilled Mediterranean Sardines, Chickpeas, Calabrian Chile, and Pickled Red Onion
from Chef Damian Sansonetti of Piccolo — Portland, ME

View It Now >

Adapted by StarChefs.com

March 2014

INGREDIENTS:
Pickled Red Onion
1 large red onion, peeled
2 cups white vinegar
¼ cup water
1½ ounces kosher salt
1 ounce sugar
20 black peppercorns
3 sprigs thyme
15 fennel seeds
1 stick cinammon

Chickpeas
1 cup dried chickpeas, soaked in water overnight
1 bulb fennel, diced large
1 Spanish onion, diced large
3 cloves garlic
1 bay leaf
salt
¼ cup extra virgin olive oil
1 tablespoon tomato vinegar
½ teaspoon smoked paprika
ground white pepper

To Assemble and Serve
18 Mediterranean sardine fillets
ground white pepper
1 large red pepper, roasted, thinly sliced lengthwise
1 Calabrian chile (fresh or preserved in olive oil), seeds removed, thinly sliced
extra virgin olive oil
1 lemon
celery leaves
small parsley leaves
gray sea salt
Grilled Mediterranean Sardines, Chickpeas, Calabrian Chile, and Pickled Red Onion
Brought to you by
Fresh Origins

METHOD:

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