The Dishrag Newsletter
Issue 245
 
September 13, 2011
IN THIS ISSUE
1.  Letter from the Editor Volume 78: Concept and Character in New York City
2. Favorite Restaurant Off the Beaten Path
3.  The 2011 New York Rising Stars: Who They Are and Why They Shine
4.  The 2011 New York Travel Guide: Where to Eat in the Big Apple
5.  The Architecture of New York (Plating)
6.  Technique: Carving Chocolate with Pastry Chef Manabu Inoue of Morimoto
7.  Volunteer for the StarChefs.com International Chefs Congress!
8.  Photo Galleries from Our Recent Tastings
9.  Featured Video: StarChefs 2010 Congress Recap in New York, NY
10.  Featured Cookbook: Cooking for Mr. Latte: A Food Lover's Courtship, with Recipes from ICC Presenter and Food Writer Amanda Hesser
11.  Top 10 Jobs from the StarChefs.com's JobFinder
12.  Fast Facts: ICC Host Chef Christian Ragano of New York Central at the Grand Hyatt - New York, NY
13.  Recipe for Galuauti Lamb Kebabs with Basil Yogurt Dip from Chef Hemant Mathur of Tulsi - New York, NY
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

australian lamb beef

 1. Letter from the Editor Volume 78: Concept and Character in New York City
Forget the melting pot. With its patchwork of flavors, New York's closer to a stew or succotash, and we love nothing better than examining every morsel.
http://www.starchefs.com/cook/features/letter_from_editor/concept-and-character-new-york-city
 2. Favorite Restaurant Off the Beaten Path
Got 5 minutes? Tell StarChefs.com about your favorite restaurant off the beaten path - we may publish your name, restaurant and responses.
http://www.zoomerang.com/Survey/WEB22D49CYZTLW

 3. The 2011 New York Rising Stars: Who They Are and Why They Shine
New York City is a crash test site for dreams and investments, and this group is leading the pack.
http://starchefs.com/cook/features/editors_dish/rising_stars/2011/new-york
 4. The 2011 New York Travel Guide: Where to Eat in the Big Apple
From Bushwick to Broadway and Malcolm X Boulevard, what we've tasted in New York City in 2011.
http://starchefs.com/cook/features/chefs-new-york-city-travel-2011
 5. The Architecture of New York (Plating)
Six chefs, six plating styles, one New York: from whimsical (Antonio Bachour) to naturalistic (Jason Lawless), New York plating gets architectural.
http://www.starchefs.com/cook/features/plating/vol27/plating-New-York
 6. Technique: Carving Chocolate with Pastry Chef Manabu Inoue of Morimoto
Temper Your Chocolate Aggression with Technique: Punching Holes with Pastry Chef Manabu Inoue of Morimoto NYC
http://starchefs.com/cook/events/studio/techniques/carving-chocolate

 7. Volunteer for the StarChefs.com International Chefs Congress!
Joining the most exciting gathering of culinary talent in the country is just one click away!
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=278302&positionid
 8. Photo Galleries from Our Recent Tastings
Photo galleries from our recent tastings at The Spotted Pig, Theater Bar, Lyon, and more!
http://www.starchefs.com/cook/photo-gallery
 9. Featured Video: StarChefs 2010 Congress Recap in New York, NY
A quick recap of a few great moments at our 2010 StarChefs.com International Chefs Congress.
http://www.starchefs.com/cook/videos/starchefs-2010-congress-recap
 10. Featured Cookbook: Cooking for Mr. Latte: A Food Lover's Courtship, with Recipes from ICC Presenter and Food Writer Amanda Hesser
Amanda Hesser
2004
W. W. Norton & Company Inc.


Revisit this classic from Amanda Hesser: food writer, avid tweeter, and the blogger behind Food52.com. Her tale of romance revolves around food, naturally, with dining the source of discovery, discord, and delight. The desires that bind us all (good food, great company, and true love) are each generously satiated.
http://www.starchefs.com/cook/cookbooks_keywords/hesser
 11. Top 10 Jobs from the StarChefs.com's JobFinder
Fine Dining Line Cook - Gordon Ramsay Restaurant
Restaurant Fine Dining
The London NYC Hotel
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282281&positionid=

Lead Cook (Assistant Sous Chef)
Well Respected Academic Institution is hiring a Lead Cook
Tufts University
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282361&positionid=

Chef
Exciting Mexican/Japanese fusion Restaurant Opening
Grupo MyT
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282403&positionid=

Executive Chef
Executive Chef
Cedar LLC
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282380&positionid=

Creative Pastry Chef
ELISIR Restaurant/Cucina Moderna LLC
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282402&positionid=

Video Editor
Video Pro w/ Penchant for Food to Lead In-House Video Department
StarChefs.com
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282360&positionid=

CHEFS -CA & NY
Italian Restaurants -New York or California
NATIONAL BI-COASTAL RESTAURANT GROUP
California, New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282341&positionid=

Line Cook
Line cooks sought immediately at this upscale downtown hotspot.
Midland Country Club
Illinois and Texas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282340&positionid=

Chef de Cuisine
Cook to Own
The Turquoise Room Restaurant
Arizona
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282324&positionid=

Executive Chef
Upscale Italian Restaurant Seeks Experienced Executive Chef
The Int'l culinary Arts & Sciences Institute
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=281882&positionid=


Chefs that use Jade - Dante De Magistris and Jade Logo
The Dante Project

"Now we're spoiled...
any other range just doesn't cook!"

Dante De Magistris
Executive Chef

Chefs That Use Jade.
Click here for more information.
 12. Fast Facts: ICC Host Chef Christian Ragano of New York Central at the Grand Hyatt - New York, NY
What does the Sixth Sense mean to you?
I kind of feel that the Sixth Sense is, to a certain extent, seeing into the future but not in literal terms. It's knowing where you stand in cooking and where you want to be. How is your style developing? What impact are you trying to have on your guests? It's definitely intellectual, but at the same time, cooking as a whole is an emotional career path.

Chef most admired?
My wife, Laura Ragano. No question. She's an extremely passionate and well-rounded pastry chef whose dedication and incredible attention to detail is highly admirable. As a wife and mother, her ability to disconnect from her work-life and focus on family is commendable. I wish I could do it half as easily as she does.

Most important kitchen rule?
Work clean. Cleanliness translates into everything you do. It's the trickle down effect at its best. Working clean forces you to be more organized. Your mise en place gets tighter. Your station runs smoother. Your plates look better. Your food tastes cleaner. It's like driving a clean car all the time: for some reason a car always feels like it runs better, smoother, when it's clean.

Most memorable food moment?
Eating at my cousin's house in Otterndorf, Germany. It's the first time I really made the connection concerning basic simplicity and insanely great local product. We ate really simple meals like open-faced sandwiches made of pumpernickel bread with a little butter, sliced tomatoes from the garden with salt and pepper, and some really good chicken from the butcher shop in town.
 13. Recipe for Galuauti Lamb Kebabs with Basil Yogurt Dip from Chef Hemant Mathur of Tulsi - New York, NY
Adapted by StarChefs.com

Yield: 18 to 20 pieces


INGREDIENTS
Galuauti Lamb Kebabs:
2 tablespoons chickpea flour
3 tablespoons canola oil
2 small red onions, peeled and sliced
1½ pounds boneless leg of lamb, cut into ½-inch chunks
1½ teaspoons raw papaya paste
2 tablespoons ginger-garlic paste
¼ teaspoon mace
Pinch of grated nutmeg
3 green cardamom pods
1 black cardamom pod
2 whole cloves
1½ teaspoons chili powder
Salt
Frying oil

Basil Yogurt Dip:
2 cups plain Greek-style yogurt
1 teaspoon sugar
10 basil leaves, cut chiffonade
¼ teaspoon crushed black peppercorns
Salt

METHOD
For the Galuauti Lamb Kebabs:
In a heavy-bottomed skillet over medium heat, add the chickpea flour and roast, stirring to avoid burning, until golden brown in color, about 4 minutes. Immediately transfer the flour to a bowl and cool. Using the same pan, heat the canola oil over medium heat. Add the sliced onions, and cook until the onions turn a deep golden brown, about 10 minutes. Set aside.

In a bowl, combine the lamb, papaya paste, ginger-garlic paste, and the spices. Pass the mixture through a meat grinder. Mix well and season with salt. Form patties measuring about 2 inches in diameter and ¼-inch thick. Chill the patties in the refrigerator for 20 minutes.


For the Basil Yogurt Dip:
In a bowl, combine the yogurt, sugar, basil chiffonade, crushed black peppercorns, and salt. Transfer to the refrigerator until ready to serve.

To Assemble and Serve:

Coat the bottom of a griddle with oil and set over a high flame. When hot, add the Galuauti Lamb patties and lower the heat to medium. Cook the patties for 2 to 3 minutes on each side, until golden brown. Serve immediately with the Basil Yogurt Dip.

http://www.starchefs.com/cook/recipe/hemant-mathur/galuauti-lamb-kebabs-basil-yogurt-dip
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