June 23, 2009 - Issue 176
The Dishrag Newsletter
   

IN THIS ISSUE
1. Letter from the Editor: Kicking Off a Summer On the Road
2. This 4th of July, Grill Marks On the Off Cuts
3. In Wine Country, Liquid Nitrogen Ice Cream Two Ways
4. Technique and Video: Carbonated Cocktails with Mixologist Jim Romdall
5. Photo Galleries from Napa Sonoma, San Francisco, and New York City
6. Featured Cookbook: Francis Mallmann's Seven Fires: Grilling the Argentine Way
7. Top Ten Jobs from StarChefs JobFinder
8. Featured Chef to Know: Chris Schlesinger of East Coast Grill-Cambridge, MA
9. Recipe for Grilled Scallops and Asparagus with Preserved Lemon Risotto from Chef Matthew Silverman of Vintner Grill - Las Vegas, NV

StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com

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1. Letter from the Editor: Kicking Off a Summer On the Road
After a first stop in California for our Rising Stars awards and San Francisco tastings, we're back to Boston and New York and ready to enjoy the exciting summer months ahead. In restaurants and homes all over the country, the grills are out and the heat is on, so here's a look at our latest summer-focused features and recipes.
http://www.starchefs.com/features/editors_dish/letter/vol44/
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2. This 4th of July, Grill Marks On the Off Cuts
All winter-long we've extolled the virtues of the cheaper cuts of meat for their flavor and economy, whether in hearty stews or long, wine-laced braises. These cuts are just as versatile in hot weather preparations and the 2009 grilling season is going to be big on the off cuts, so gain some inspiration with recipes for sweetbreads, pork blade steak, and bone marrow.
http://www.starchefs.com/features/fourth-of-july/2009/html/index.shtml
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3. In Wine Country, Liquid Nitrogen Ice Cream Two Ways
With the ability to freeze foods at a cool -320°F, liquid nitrogen is an undeniably fun kitchen tool. In Napa and Sonoma we experienced two similar applications of the gas using ice cream: One in the kitchen, and one served tableside by a classic French maître d'. Here are videos for each preparation, plus a short history of liquid nitrogen and how to use it effectively.
http://www.starchefs.com/features/liquid-nitrogen/html/index.shtml
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4. Technique and Video: Carbonated Cocktails with Mixologist Jim Romdall
In Seattle we caught a sneak preview of the Perlini system, which is essentially a cocktail shaker that can be pressurized, carbonating the ingredients inside without any dilution or complicated processes. Find out how it works with a video technique featuring Rising Star Mixologist Jim Romdall of Seattle's Vessel, and get his recipe for the Perlini Martini.
http://www.starchefs.com/events/studio/techniques/jim-romdall/html/index.shtml
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5. Photo Galleries from Napa Sonoma, San Francisco, and New York City
Photos from the 2009 Napa Sonoma Rising Stars awards and our San Francisco tastings at Aziza, Conduit, Contigo, Fifth Floor, Grange, Heaven's Dog, RN74, and The Slanted Door, plus our latest tastings in New York including The John Dory, Asiate, Convivio, Morimoto, Del Posto, Aureole, Corton, Anthos, JoeDoe, and the Citymeals-on-Wheels' Global Street Food Festival.
http://www.starchefs.com/Gallery/Index.shtml
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6. Featured Cookbook: Francis Mallmann's Seven Fires: Grilling the Argentine Way
Francis Mallmann
(2009, Artisan) $35.00

South America's most famous and revered chef, Francis Mallmann, shares his mastery of open-fire cookery in Seven Fires. The 100 plus recipes in Seven Fires mark Mallmann's return to his rustic roots after years of cooking French cuisine in some of Europe's greatest restaurants. At his restaurants in South America, Mallmann's cuisine is centered on wood-fire and cast iron cooking in the style practiced by the gauchos and Native Americans. The "seven fires" represent the seven different techniques of open fire cookery, from the parilla: a cast-iron barbecue grate set over hot coals, to the asador: an iron cross for slow-roasting whole animals. Mallmann's recipes (including his recipe for a whole fire-roasted cow) reflect his simple, yet flavorful style of cooking, which contains few ingredients and steps. Each of the recipes in the book are adapted for the home cook or professional who may just not have a six-foot fire pit in their backyard.
Click Here
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7. Top Ten Jobs from StarChefs JobFinder

Grill Cook
Grill Cook at Private Club
Riverside Yacht Club
Connecticut
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254660&positionid=

Line Cook-Blue Hill at Stone Barns
Come work on the farm!
Blue Hill & Blue Hill at Stone Barns
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253300&positionid=

Sous Chef
Upscale High Volume Steakhouse!
Mike Shannon's Steak's & Seafood
Missouri
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253845&positionid=

Line Cooks at Jean-Georges
Incredible Opportunity at 3-Star Michelin Restaurant
Jean-Georges
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253280&positionid=

Chef-Wilderness Lodge
Adventure in the Wilderness-Alaska!
Within The Wild Adventure Co.
Alaska
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252980&positionid=

Shabu Shabu Cook
Hip Japanese Restaurant at New Resort
CityCenter Las Vegas
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254383&positionid=

Lead Cook
Kitchen Leader Needed at Five Star Hotel
Kiawah Island Golf Resort
South Carolina
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254600&positionid=

Sous Chef
Work in the Heart of Wine Country
Mayacama Golf Club
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254460&positionid=

Master Cook - JG Steakhouse
High-End Steakhouse Seeks Passionate Cook
CityCenter Las Vegas
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254390&positionid=

Executive Chef
University of San Diego
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254648&positionid=

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    8. Featured Chef to Know: Chris Schlesinger of East Coast Grill-Cambridge, MA
    Excerpt taken from the 2nd edition of the StarChefs.com Chefs To Know: A Guide To Chefs for Chefs available for $24.95 through
    http://www.starchefs.com/shopping/

    Chris Schlesinger
    Chef/Owner
    East Coast Grill
    1271 Cambridge St. Cambridge, MA 02139
    Phone: (617) 491-6568

    Restaurant Facts
    Seats: 100
    Weeknight Covers: 150
    Weekend Covers: 300
    Check Average (with Wine): $35
    Tasting Menu: No
    Kitchen Staff: 7

    Chef Facts
    Other Restaurants: All Star Sandwich Bar
    Cuisine: Grilling
    Born: 1955
    Began Career: 1977
    Culinary School: The Culinary Institute of America, Hyde Park, NY
    Grad Year: 1977
    Work History: Cambridge: The Harvest
    Mentors: Jimmy Burke, Bob Kinkead
    Protégées: Andy Husbands, Pat Sullivan
    Awards: 1996 James Beard Foundation Best Chef Northeast
    Affiliations: Big Brothers, Shelter Inc., Somerville Homeless Coalition, East End House
    Books Published: License to Grill: Achieve Greatness At the Grill With 200 Sizzling Recipes; The Thrill of the Grill: Techniques, Recipes & Down-Home Barbecue; How to Cook Meat; Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone; Salsas, Sambals, Chutneys, and Chowchows; Lettuce in Your Kitchen; Quick Pickles: Easy Recipes for Big Flavor; Co-author: Let the Flames Begin: Tips, Techniques, and Recipes for Real Live Fire Cooking
    Languages Spoken: Kitchen Spanish
    Notable Dishes:
    Grilled Delmonico Steak Adobo; Grilled Peaches with Blue Cheese and Balsamic

    Fast Facts:
    Restaurants Recs: Santarpios for the combination lamb skewer and sausage
    Kitchen Tool: Tongs
    Interview Question: Are you willing to work hard for not much money? Can you commit to this restaurant for a year?
    Flavor Combo(s): Lime, chilies, and fish sauce
    Fave Cookbook: Barbecue with Beard: Outdoor Recipes from a Great Cook by James Beard
    Chef to Cook for You: Fernand Point because I'd like to taste his food
    Culinary Travel: Hanoi - the food and the art is great
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    Nordaq FRESH Water Filtration 9. Recipe for Grilled Scallops and Asparagus with Preserved Lemon Risotto from Chef Matthew Silverman of Vintner Grill - Las Vegas, NV
    Adapted by StarChefs.com

    Yield: 6 Servings

    INGREDIENTS:
    6 spears white asparagus
    Kosher salt
    Black pepper
    Extra virgin olive oil
    3 shallots, finely chopped
    1 bulb fennel, finely chopped
    3 cups carnaroli rice
    6 cups chicken stock
    2 preserved lemons, chopped and seeded
    4 ounces Dungeness crabmeat
    4 tablespoons butter, chilled
    ¾ cup ground Parmesan
    18 scallops
    Pecorino cheese
    Micro basil

    METHOD:
    Prepare a grill using wood or hardwood charcoal. Season white asparagus with salt, pepper and olive oil. Grill the asparagus over wood grill until tender. Cut into bite-sized pieces and reserve. Saute shallots and fennel in olive oil until soft. Add carnaroli rice and toast for a few seconds. Add chicken stock slowly to rice while constantly stirring. Add preserved lemon and pepper. Keep adding chicken stock until rice is al dente. Add crab meat and asparagus. Add butter and parmesan while constantly stirring until butter is melted. In a separate hot pan or grill season the scallops and sear until preferred doneness. Divide risotto onto 6 individual plates. Place 3 scallops on each plate. Garnish with shaved pecorino cheese and micro basil.
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