December 11, 2009 - Issue 190
The Dishrag Newsletter
   

IN THIS ISSUE
1. Letter from the Editor: The Street Food Issue
2. Street Food: Restaurants Fronting Curbside Culinary Delights
3. Take it to the Streets: Food Trucks Converge at the 2009 Chefs Congress
4. Asian Fast Food, New York City-Style
5. Technique: Dahi Wada (Lentil Fritters) from Vermilion - New York, NY
6. Featured Cookbook: Mark Miller's Tacos
7. Top 10 Jobs from the StarChefs.com JobFinder
8. Featured Chef to Know: Willis Loughhead of Table 8 - New York, NY
9. Recipe for Oxtail Sandwich from Chef Ratha Chau of Kampuchea - New York, NY

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

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Nordaq FRESH: A full-service water filtration concept

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1. Letter from the Editor: The Street Food Issue
Fine and upscale casual dining are a primary focus of the StarChefs.com editorial team, but like anyone with a deep love for all forms of food, we can't help but gravitate towards the familiar eats found at street level. This newsletter is dedicated to some of the best examples we've tasted on the road.
http://www.starchefs.com/features/editors_dish/letter/vol54/
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2. Street Food: Restaurants Fronting Curbside Culinary Delights
Street food is taking the country by storm, and it's not just on the streets. Restaurants are bringing street food indoors, and the line between fine dining and street food is blurring. From Indian chaat to Chinese-style noodles and tacos, we've seen and tasted dozens of tasty street treats in the comfort of a restaurant.
http://www.starchefs.com/features/street-food-in-restaurants/html/index.shtml
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3. Take it to the Streets: Food Trucks Converge at the 2009 Chefs Congress
Food trucks. A passing fad or a smart way for young chefs to get into the business without having a wealthy backer? At the 2009 International Chefs Congress, food writer Josh Ozersky discussed the recent phenomenon with LA's Roy Kogi (Kogi BBQ), and New York City's Jerome Chang (Dessert Truck), and Lev Ekster (CupcakeStop). Here's the digest.
http://www.starchefs.com/features/mobile-restaurant-concept/html/index.shtml
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4. Asian Fast Food, New York City-Style
With restaurants like Num Pang and Xie Xie, Chefs Ratha Chau and 2009 Rising Star Chef Angelo Sosa have taken street foods and interpreted them for the decidedly higher standard of the fast casual New York restaurant scene.
http://starchefs.com/features/asian-concept-street-food/html/index.shtml
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5. Technique: Dahi Wada (Lentil Fritters) from Vermilion - New York, NY
Chaat is a generic term for the variety of traditional Indian snacks served from a cart or stall, usually street side. At New York Latin-Indian fusion Vermilion, chaat have an upscale, playful incarnation, served straight from a street cart. Watch the video and try the recipe for 2009 ICC presenter Maneet Chauhan's classic dahi wada (lentil fritters).
http://www.starchefs.com/events/studio/techniques/maneet-chauhan-dahi-wada-chaat/html/index.shtml
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6. Featured Cookbook: Mark Miller's Tacos
Tacos: 75 Authentic and Inspired Recipes
Mark Miller
April 2009
Ten Speed Press

With a primer on tortillas (corn v. flour, fresh v. store-bought), Miller provides an array of recipes for everything from traditional carnitas, New Mexican carne adovada, and tacos al pastor to more modern taco variations like "Grilled Beef with Porcini and Chile Morita" and "Calamari with Blackened Tomato." Each recipe includes yield, prep time, and overall heat level (an important consideration when handling such a variety of dried and fresh peppers), as well as a brief introduction to the recipe's history, its regional significance and any outstanding ingredients. Tacos is as much a taco-lover's bible as an inspiring and useful culinary resource, all around not to be missed.
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WJ Deutsch Pinot Grigio

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7. Top 10 Jobs from the StarChefs.com JobFinder
Pastry Chef
Skilled Decorator/Baker for Brooklyn Bakery
Bread Basket
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258781&positionid=

Social Media Internship
Great Opportunity to Build Your Social Media Skills
StarChefs.com
Northeast, USA, New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258640&positionid=

Pastry Chef
Pastry Chef
Artisanal Group
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=259040&positionid=

Sommelier/Beverage Manager
Opportunity Awaits at Fine Dining Restaurant in New Orleans
Stella
Louisiana
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258460&positionid=

Chef Cook/Project Manager
Chef for Culinary Adventure in Europe
Mon Group
Republic of Georgia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258760&positionid=

Pastry Cooks
Work With Rising Star Chef at Top Italian Restaurant
Del Posto
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258860&positionid=

Finest Culinary/Restaurant Talent
Harbor Beach Marriott Seeks the Finest Culinary/Restaurant Talent
Hewitt Assoc. supporting Marriott Int'l
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=259000&positionid=

Showroom Sales Rep
Showroom/Retail Sales with the Leader in Japanese Chef Knives.
Korin Japanese Trading Corp.
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258642&positionid=

Executive Chef
Work in one of the most beautiful islands in the world
Bermuda Hospitality Services
Caribbean
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258600&positionid=

Chef de Partie & Jr. Chef de Partie
Explore Career Opportunities
Fontainebleau Miami Beach
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258662&positionid=

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8. Featured Chef to Know: Willis Loughhead of Table 8 - New York, NY
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/

Willis Loughhead
Chef de Cuisine
Table 8
25 Cooper Square
New York, NY 10003
(212) 475-5700


CHEF FACTS
Cuisine: European American Born: 1971 Began Career: 1986
Culinary School: Culinary Institute of America, Hyde Park, NY Grad Year: 1999
Stages: Spain: Restaurant Abac Work History: Santa Monica, CA: Schatzi on Main; Key West, FL: Palm Grill; South Beach, FL; Pacific Time: Miami, FL: Tantra, Bizcaya Grill; Coconut Grove, FL: The Ritz-Carlton; New York, New York: The Modern
Mentors: Roberto Holz, Marco Selva Protégées Atala Olmos, Orlando Paquin, Ari Bokovska Awards: 2003 Starchefs.com Rising Star Chef Miami
Affiliations: Share our Strength and I do a lot with the culinary schools. Languages Spoken: Spanish, some Italian

NOTABLE DISHES: Asparagus Spiked Loin of Tuna with Shaved Foie Gras and Sauteed Spinach; Sautéed Quail with Chanterelles and Warm Potato Vinaigrette

FAST FACTS
Restaurant Recs: Restaurant Picasso for tapas.
Kitchen Tools: Sauce spoon; cake tester; extra virgin olive oils to finish dishes
Interview Question: What do you like to cook at home? Do you read cookbooks?
Flavor Combos: Sour, vinegary, lemony, salty and olive-oily.
Fave Cookbooks: Nueva Cocina Catalana: de La Tradicion a la Innovacion by Angel Salvador Esplugas; La Bonne Cuisine de Madame E. Saint-Ange: the Original Companion for French Home Cooking by Madame Evelyn Saint-Ange and Paul Aratow Chef to Cook for You: I would want a full on blow-out Chinese meal prepared by my girlfriend's grandmother.
Culinary Travel: I would go back to Tunisia, to a place called Djerba where I had a great street food experience. Also, Cambodia for the street food.
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Made Possible by Hobart 9. Recipe for Oxtail Sandwich from Chef Ratha Chau of Kampuchea - New York, NY
Chef Ratha Chau of Kampuchea - New York, NY
Adapted by StarChefs.com

Yield: 4 Servings

INGREDIENTS

Oxtail:
5 pounds oxtail, cut into 2-inch pieces
2 large onions, quartered
1 large carrot, roughly chopped
2 stalks celery, roughly chopped

Tamarind Sauce:
1 cup tamarind paste
¼ cup honey
2-inch piece ginger, smashed
1 large tomato, quartered
2 dry red chilies
1 pint water
1 cup beef broth
2 teaspoons shrimp paste
Salt and pepper

To Assemble and Serve:
4 semolina baguettes, halved
2 Kirby cucumbers, thinly sliced
1 bunch cilantro sprigs
Garlic butter
Chili mayonnaise
Pickled carrots

METHOD

For the Oxtail:
Combine the oxtail, onions, carrot, and celery. Cover with water. Bring to a boil and lower to a simmer. Cook until the meat is tender and pulls away from the bone. Let cool and remove the meat in large pieces from the bones.

For the Tamarind Sauce:
Combine the tamarind, honey, ginger, tomato, chilies, and water. Simmer until thick consistency. Strain the sauce through a chinois and add the oxtail, beef broth, and shrimp paste. Simmer for 10 minutes. Season and reserve warm.

To Assemble and Serve:
Preheat a toaster oven. Spread the garlic butter on each bread slice. Toast the bread and spread the chili mayonnaise on each slice. Lay the cucumber slices evenly on one of each slice. Top with the pickled carrots on one slice and cilantro on the other. Divide the oxtail meat onto each slice. Close the sandwiches.

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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.

Click here to register for ONE-WEEK FREE TRIAL of QuickMeals:
http://www.starchefs.com/recipes/quick_meals/offer.php

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StarChefs.com . . . the magazine for culinary insiders


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