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June 23, 2009 - Issue 176 |
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The
Dishrag Newsletter
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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. | ||||
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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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9. Recipe for Grilled Scallops and Asparagus with Preserved Lemon Risotto from Chef Matthew Silverman of Vintner Grill - Las Vegas, NVAdapted 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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