The Dishrag Newsletter
Issue 250
 
November 11, 2011
IN THIS ISSUE
1.  Turkey Tips: Chris Young's Thanksgiving Turkey, Peking Duck-style
2.  Hops for the Holidays: Pairing Beer for Thanksgiving
3.  Cocktail Culture: Room Temperature Cocktails
4.  The Ultimate Thanksgiving Dinner: Inside Staff Meal at A Voce Madison
5.  Tickets: The 2011 Portland Rising Stars Revue
6.  Become a Member of StarChefs.com and Post Your Comments!
7.  Chef Picks "Off the Beaten Path"
8.  Featured Video: Turkey Alternatives: Australian Lamb at Porter House
9.  Featured Cookbook: All About Roasting by Molly Stevens
10.  Top 10 Jobs from the StarChefs.com's JobFinder
11.  Recipe for Sweet Potato Gnocchi with Roast Suckling Pig from Chef Vuoc Long of June - Seattle, WA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

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Turkey Tips: Chris Young's Thanksgiving Turkey, Peking Duck-style  1. Turkey Tips: Chris Young's Thanksgiving Turkey, Peking Duck-style
Dried, skinned, and splayed: Chris Young's perfect holiday turkey.

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Beer Pairing for Thanksgiving  2. Beer Pairing for Thanksgiving
What's more American than a brewski? Honor the pilgrims (and excite your palate) with beer pairings for dark meat, white meat, and everything in between.

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Cocktail Culture: Room Temperature Cocktails  3. Cocktail Culture: Room Temperature Cocktails
Call it what you want, we’ve got the inside scoop (snifter?) on room the hottest tepid tipples.

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The Ultimate Thanksgiving Dinner: Inside Staff Meal at A Voce Madison  4. The Ultimate Thanksgiving Dinner: Inside Staff Meal at A Voce Madison
Hillary Sterling eschews turkey-and-dressing traditions for an unrepentantly "South of the Border" staff meal.

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Tickets: The 2011 Portland Rising Stars Revue  5. Tickets: The 2011 Portland Rising Stars Revue
Don't miss out on the best of Northwest at the 2011 Portland Rising Stars Revue on Monday, December 5, at The Nines Hotel.

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Become a Member of StarChefs.com and Post your Comments!  6. Become a Member of StarChefs.com and Post your Comments!
Register today to become a member of StarChefs.com and post your comments, share your opinions, and spread that chef community love!

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Chef Picks "Off the Beaten Path": Make Your Pick!  7. Chef Picks "Off the Beaten Path": Make Your Pick!
We're still looking for chefs' favorite spots Off-the-Beaten-Path-submit your pick here!

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Good Company BBQ
8911 Katy Freeway
Houston, TX 77024
(713) 464-1901
www.goodecompany.com

Cuisine Type: Barbecue
Recommended by: Robert Del Grande of BLVD Lounge, Bar Annie, and RDG Grill Room – Houston, TX
Recommended Dish: BBQ Turkey

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Featured Video:Turkey Alternatives: Australian Lamb at Porter House  8. Featured Video:Turkey Alternatives: Australian Lamb at Porter House
Chef Michael Lomonaco puts poultry to shame with the help of Australia Meat & Livestock.

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 9. Featured Cookbook: All About Roasting by Molly Stevens
W. W. Norton & Co.
November 2011

"There is no single path to perfect roasting." So says Molly Stevens, classically trained chef and author of All About Roasting. And she's not far off. Like baking, roasting is a technique embedded by time and tradition with just enough je ne sais quoi to elude exact quantification. So rather than trying to pin its many variables down to an exact science, Stevens treats roasting like "a process, a conversation between you the cook, the oven heat, and the food you're roasting." And All About Roasting, her compendium guide to all things roast-related, provides the tools, techniques, and traditions you'll need to begin-or elevate-the roasting conversation. Before delving into specifics, Stevens provides some of the history and basic chemistry of roasting, culled from the likes of James Beard and Harold McGee. Dishes are qualified by method (e.g., "combination sear and moderate heat"), planning ("the apricots need to soak for 4 to 8 hours"), and wine pairings from Master Sommelier Tim Gaiser (who recommends a "Nebbiolo-based red" for Stevens' Oven-Roasted Porchetta). And recipes span the gamut, in skill and cuisine type, with several recipes per protein (or fruit or vegetable)-meaning an experienced chef can work on the nuance of his or her technique while newbies delve into the delicious basics.

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 10. Top 10 Jobs from the StarChefs.com's JobFinder

Garde Manger
Chef Needed for Monday through Friday Daytime Shift.
Chilton Club
Boston, MA

Apply Now >

Executive Sushi Chef
High end Houston Restaurant is Hiring a Kitchen Leader.
The Azuma Group
Houston, TX

Apply Now >

Seasoned Cooks
Spice Up Your Career, Doral Marriott seeks Seasoned Cooks
Marriott International
Miami, FL

Apply Now >

Culinary Focused Management
Seeking exceptional candidates who share our passion for food!
Hillstone Restaurant Group
Nationwide

Apply Now >

Chef/Partner
Chef/Partner for Fast-Casual Restaurant in Downtown Manhattan!
Middle Eastern Restaurant Venture
New York, NY

Apply Now >

Pastry Chef
Exciting Pastry Chef opportunity at Walt Disney World Resort.
Walt Disney World
Orlando, FL

Apply Now >

Executive Chef
Upscale Family Resort Seeks Experienced Executive Chef
Basin Harbor Club
Vergennes, VT

Apply Now >

Front of House Manager
Water Grill is Seeking a Qualified Manager in LA.
Kings Seafood Company
Los Angles, CA

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Cook (AM Shift)
Join Chef Patrick O'Connell's James Beard Award Winning Team!
The Inn at Little Washington
Washington , VA

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Chef/Partner
New Upscale BBQ Venture Seeks Experienced Executive Chef
Bare Meats Inc
New York, NY

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Berkel 11. Recipe for Sweet Potato Gnocchi with Roast Suckling Pig from Chef Vuoc Long of June - Seattle, WA

Adapted by StarChefs.com
November 2011

Yield: 4 to 6 Servings

INGREDIENTS:
1 suckling pig
½ cup olive oil
Salt and freshly ground black pepper
3 to 4 sweet potatoes (should be about 2 pounds after cooking)
2 eggs
1 cup grated parmesan cheese
4½ to 5 cups flour
Vegetable oil
1 teaspoon garlic
3 tablespoons minced shallot
2 cups brown chicken stock (or stock made from pig carcass)
1 cup peas
1 cup pearl onions, blanched and peeled
½ cup butter
¼ cup chopped parsley
¼ cup shaved parmesan

METHOD:

Preheat the oven to 350°F. Coat the suckling pig with oil, salt, and pepper and roast for about 3 hours. Cool. Once cooled, peel the meat from the pig and cut into 1-inch cubes. Reserve warm. Meanwhile, blanch the sweet potatoes in salted water until tender. Mash with salt and pepper and let cool to just above room temperature. Mix in the eggs and cheese and fold in the flour. Roll out a long strip of dough and cut into ½-inch dumplings.

Blanch the dumplings in salted water until they float to the surface. Shock in an ice bath. Heat a sauté pan with enough vegetable oil to coat surface; bring the oil to almost smoking. Add the gnocchi and brown each side. Add the garlic and shallots and sweat for 10 seconds. Add the stock, peas, and pearl onions and let simmer until tender. Add the butter and parsley and season. Top with the shaved parmesan and serve with the warm cubes of suckling pig.
 
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