April 28, 2006 - Issue 102
The Dishrag
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IN THIS ISSUE
1. Beyond Margaritas: Cinco de Mayo Recipes that Make Money and Satisfy Diners
2. Lamb: Meat Fabrication in a World of Cut, Boned, and Packaged Parts
3. A Food Lover's Guide to Israel: What to Eat and Where to Stay
4. Book Your Los Angeles Rising Stars Travel Package for May 15th and 16th
5. Tell Us About the Latest Trends in Pastry Arts - Take Our 2006 Pastry Survey!
6. StarChefs.com Inaugural International Chefs Congress - A Kitchen Without Boundaries
7. The James Beard Foundation Presents Trends & Transitions on May 7, 2006
8. Taste Las Vegas' Top Chefs at the Annual James Beard Birthday Dinner
9. Restaurants Are Serving House Wines that Are Worth the Sip
10. Need Career Building or Staff Recruiting Advice? Ask the Career Experts!
11. Top 5 Best-Selling Cookbooks
12. Top 10 Jobs on StarChefs.com JobFinder
13. Cinco de Mayo Recipes from Chef Richard Sandoval of Modern Mexican Restaurants

StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
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1. Beyond Margaritas: Cinco de Mayo Recipes that Make Money and Satisfy Diners

For many chefs and restaurant owners, the distinction of the holiday lies in the profit potential. Honor and celebrate the holiday by offering patrons the high-end specialty items they come to expect incorporated with traditional - often less expensive - Mexican ingredients.
http://www.starchefs.com/features/cinco_de_mayo/2006/html/index.shtml

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2. Lamb: Meat Fabrication in a World of Cut, Boned, and Packaged Parts

How many people are truly familiar with the early preparation techniques - that is, the initial steps that necessitate knowledge of how the animal is actually put together? Geoff Gardner takes us into the world of butchering spring lamb.
http://www.starchefs.com/features/lamb/html/index.shtml

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3. A Food Lover's Guide to Israel: What to Eat and Where to Stay

The chefs of Israel reflect the country's great diversity, establishing it as one of the world's most interesting destinations for the food-savvy individual or the curious culinary professional.
http://www.starchefs.com/features/travel/israel/html/index.shtml

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4. Book Your Los Angeles Rising Stars Travel Package for May 15th and 16th

Book now and take advantage of StarChefs.com's exclusive travel offer for the 2006 Los Angeles Rising Stars Revue. The Loews Santa Monica Beach Hotel is offering a discounted rate on rooms for the nights of May 15th and 16th.

For more information about the Los Angeles Rising Star Chef Awards and to buy tickets, visit http://www.starchefs.com/chefs/rising_stars/2006/la/html/index.shtml


To take advantage of the StarChefs.com exclusive travel package visit
http://www.starchefs.com/chefs/rising_stars/2006/la/html/travel_pac.shtml

Honorees at the Los Angeles Rising Stars Gala include:

Jason Travi {La Terza}
Jill Davie {Josie}
Lee Gross {M Café de Chaya}
Sean Hardy {The Belvedere at The Peninsula Beverly Hills}
Mohammad Islam {Chateau Marmont}
Ludovic Lefebvre {Bastide}
David LeFevre {Water Grill}
David Lentz {Hungry Cat}
James Richardson {Nook}
Pastry Chef Elizabeth Belkind {Grace}
Pastry Chef Kristy Choo {Jin Patisserie}
Pastry Chef Ron Mendoza {Ortolan}
Sommelier Matthew Straus {Wilshire}
Bar Chef Vincenzo Marianella {Providence}
Host Chef Gregg Wangard {Ocean & Vine at Loews Santa Monica Beach Hotel}

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5. Tell Us About the Latest Trends in Pastry Arts - Take Our 2006 Pastry Survey!

StarChefs.com is conducting its second annual pastry survey, gathering data on trends in the pastry arts. It will be completely anonymous, and the results will be posted here on StarChefs.com in the coming months. The survey will only take a moment of your time.

http://www.starchefs.com/survey/takesurvey.php?id=561

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6. StarChefs.com Inaugural International Chefs Congress - A Kitchen Without Boundaries

StarChefs.com's International Chefs Congress is a two-day culinary symposium where the world's most influential and innovative chefs will share their knowledge and present the latest techniques and culinary concepts to their chef peers. The event will take place September 19 & 20, 2006 in New York City at Covenant House. http://www.starchefs.com/events/icc/2006/index.shtml

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7. The James Beard Foundation Presents Trends & Transitions on May 7, 2006

This series of seminars explores careers in the culinary industry, from chef to restaurant designer. StarChefs.com will be there hosting a cyber café where seminar attendees will be able to register for the Starchefs.com JobFinder.
http://www.starchefs.com/events/trends_transitions/index.shtml

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8. Taste Las Vegas' Top Chefs at the Annual James Beard Birthday Dinner

For those of us who don't get to Sin City too often, there's the James Beard 103rd Birthday Dinner, where diners will sample some of the best Vegas has to offer when a selection of Wynn's renowned chefs come to the Four Seasons in New York.
http://www.starchefs.com/events/birthday_dinner/index.shtml

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9. Restaurants Are Serving House Wines that Are Worth the Sip

House wines were once cheap, anonymous, and nothing to write home about, but in many places, the lowest-common-denominator approach has gone by the wayside, and restaurants are commissioning their own cuvees.
http://www.starchefs.com/wine/features/html/house_wines/html/index.shtml

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10. Need Career Building or Staff Recruiting Advice? Ask the Career Experts!

Ask the career experts and industry insiders at StarChefs.com how to begin a job search, the best way to find new employees, or how to choose a culinary school.
http://www.starchefs.com/experts/career/index.shtml

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11. Top 5 Best-Selling Cookbooks

1. Spice: Flavors of the Eastern Mediterranean
by Ana Sortun
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=37951220060207105416&action=det_34953&searchvalues=&searchlogic=advsearch >http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=37951220060207105416&action=det_34953&searchvalues=&searchlogic=advsearch


2. Giada's Family Dinners
By Giada De Laurentiis
http://www.ecookbooks.com/products.html?ref=&affiliateID=87129&sid=40770320040304152310&action=det_34845&searchvalues=&searchlogic=advsearch >http://www.ecookbooks.com/products.html?ref=&affiliateID=87129&sid=40770320040304152310&action=det_34845&searchvalues=&searchlogic=advsearch


3. Rachael Ray Express Lane Meals
By Rachael Ray
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=37951220060207105416&action=det_34738&searchvalues=&searchlogic=advsearch >http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=37951220060207105416&action=det_34738&searchvalues=&searchlogic=advsearch


4. Nasty Bits
By Anthony Bourdain
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=37951220060207105416&action=det_35130&searchvalues=&searchlogic=advsearch >http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=37951220060207105416&action=det_35130&searchvalues=&searchlogic=advsearch


5. Silver Spoon

By The Editors of Silver Spoon
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=69139320041124161611&action=det_34253&searchvalues=&searchlogic=advsearch >http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=69139320041124161611&action=det_34253&searchvalues=&searchlogic=advsearch

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    12. Top 10 Jobs on StarChefs.com JobFinder

    Line Cook
    Ambitious Line Cook Wanted
    Winslow's Tavern
    Massachusetts
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206190&positionid >http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206190&positionid =

    Pastry Cook
    Luxury Northwest Resort seeks Pastry Cook
    Willows Lodge
    Washington
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206363&positionid >http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206363&positionid =

    Executive Chef
    Top Caterer Seeks Hands-On Executive Chef
    The Gourmet Gang
    Washington, DC
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206460&positionid >http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206460&positionid =

    Sous Chef
    Are you Excited by Seasonal Produce?
    Jack's of New London
    New Hampshire
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206365&positionid >http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206365&positionid =

    Executive Chef
    Vermont's Finest Inn - Food is our Passion
    The Putney Inn
    Vermont
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206681&positionid >http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206681&positionid =

    Sous Chef
    Fine-Dining DC Restaurant Seeks Talented Sous Chef
    Butterfield 9
    Washington, DC
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206580&positionid >http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206580&positionid =

    Chef
    Lively Seaside Bistro Looking for Chef
    The Marlin
    New Jersey
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206781&positionid >http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206781&positionid =

    Culinary Arts Professor
    Teach Future Chefs!
    Collin County Community College District
    Texas
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206722&positionid >http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206722&positionid =

    Pastry Cook
    Classic New York Restaurant Seeks Pastry Cook
    The Union Square Cafe
    New York
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206560&positionid >http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206560&positionid =

    Sous Chef
    Great Chance to Cook Floirda's Freshest Seafood!
    Gottelli Seafood
    Florida
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206660&positionid >http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206660&positionid =

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    13. Cinco de Mayo Recipes from Chef Richard Sandoval of Modern Mexican Restaurants

    Empanadas de Piloncillo Pork Ribs
    By Chef Richard Sandoval of Maya - New York, NY
    Adapted by StarChefs.com

    Yield: 8 Servings

    Ingredients:
    Adobo Sauce:
    5 dry guajillo chiles
    1 Tablespoon canola oil
    ¼ white Spanish onion, sliced
    1 small clove garlic
    2 whole cloves
    3 cinnamon sticks, broken into thirds
    12 black peppercorns
    1/8 teaspoon cumin seeds, crushed
    1½ cups water

    Pork Rib Empanadas:
    1½ pounds pork ribs
    ½ cup adobo sauce
    ½ cup chicken stock
    2½ ounces piloncillo*
    1½ ounces mango, diced
    ½ ounce red onion, diced
    2 Tablespoons finely chopped cilantro
    Salt, to taste
    8 empanada discs

    *Piloncillo is an unrefined brown sugar from Mexico

    Method:
    For Adobo Sauce:

    Remove the stems, seeds and membranes from the chiles. Break the chiles into large pieces and set aside.

    Heat the oil over medium-high heat in a medium saucepan. Add the onion, garlic, cloves, cinnamon, peppercorns, and cumin seeds. Cook for approximately 6 minutes, stirring occasionally, until the onion is soft and dark golden brown in color. Add the chiles and cook for an additional 1 minute until they are darkened on both sides. Add the water to cover the ingredients about halfway. Bring the mixture to a gentle boil, approximately 5-8 minutes, to reduce the liquid by half. Remove from heat and scrape the mixture into a blender and puree. Pour mixture through a medium-mesh sieve set over a bowl; press the solids with a rubber spatula or the back of a ladle to release the liquid. Discard the solids.

    For Pork Rib Empanadas:
    Preheat a deep fryer to 350°F.

    De-bone the ribs, making sure to remove any cartilage. Clean the pork ribs off the bone and remove any cartilage. Place the meat in a large pot with the adobo, stock and piloncillo; simmer until the meat is fork-tender, approximately 30 minutes. Remove from heat and allow to cool. Use a slotted spoon to remove the meat from the stock and shred. Reserve the cooking liquid.

    Add the mango, red onion and cilantro to the shredded pork meat and mix well. Season to taste with salt. Place the empanada discs on a lightly floured surface. Spoon 2 ounces of the pork filling just below the center of each disc; fold the tops over to make half-moon shaped empanadas. Use a little water to seal the edges shut and press firmly with a fork.

    Deep fry the empanadas until crispy and golden.

    To Assemble and Serve:
    Arrange the empanadas on a serving platter and drizzle reserved cooking liquid over the top. Serve immediately.

    Passion Margarita
    By Beverage Director Ian Nal of Maya - New York, NY
    Adapted by StarChefs.com

    Yield: 1 Serving

    Ingredients:
    1½ ounces El Jimador-Blanco tequila
    1 ounce sour mix
    1 ounce passion fruit juice
    1 Tablespoon fresh raspberry purée

    Garnish:
    2 fresh raspberries

    Method:
    Combine all ingredients in a cocktail shaker. Add ice and mix well. Strain the liquid into a chilled martini glass and garnish with 2 raspberries.

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      Recipes don't have to be complicated to be delicious. Check out QuickMeals and learn celebrity chefs' secrets for preparing fast and easy weeknight recipes.

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      StarChefs.com . . . the magazine for culinary insiders