The Dishrag Newsletter
Issue 259
 
January 31, 2012
IN THIS ISSUE
1.  Championship Super Bowl Snacks
2.  The Product: Flying South for (Texas) Quail
3.  Inside Staff Meal at Yerba Buena: South American Kaleidoscope
4.  Crush: Mediterranean-Hawaiian Wine Pairings
5.  The Weekly Mix: Super Bowl Beer Cocktail
6.  Take the 2011 Salary Survey!
7.  Bocuse d'Or 2012: Rosendale Takes First Place in USA Finals
8.  For Sale: The StarChefs.com Chef Picks "Off the Beaten Path" App!
9.  Featured Video: Damon Boelte Blends up Boozy Bliss
10.  Featured Cookbook: Tupelo Honey Café
11.  Top 10 Jobs from the StarChefs.com's JobFinder
12.  Recipe for Pozole Rojo from Chefs Ginger Pierce Madson and Preston Madson of Peels - New York, NY
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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Super Bowl Snacks  1. Championship Super Bowl Snacks
With porky, sophisticated snacks like these, chefs are challenging low culinary expectations on game day.

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The Product: Texas Quail  2. The Product: Flying South for (Texas) Quail
Texas chefs are getting creative with this surprisingly versatile little bird.

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Inside Staff Meal at Bell Book & Candle: Spot-on Sustainability  3. Inside Staff Meal at Yerba Buena: South American Kaleidoscope
Forget rice and beans. Under Head Chef Julian Medina, creativity is a Yerba Buena staff meal must.

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Crush: Talking Naked Wine with Alice Feiring  4. Crush: Mediterranean Cuisine, Meet Hawaii
Combine the cuisine of two of the world’s most heavenly paradises, add perfect wine pairings, partake, and repeat. Copiously.

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The Weekly Mix: The Origins of the Negroni  5. The Weekly Mix: Super Bowl Beer Cocktail
A deceptively simple beer cocktail to sip in between bouts of swearing at your television.

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Take the 2011 Salary Survey  6. Take the 2011 Salary Survey!
Empty pockets? Wallet bustin'? Let us know how the year treated your bank account, and we'll enter you for a chance to win a fantastic prize!

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2012 Bocuse d'Or USA Winner  7. Bocuse d'Or 2012: Rosendale Takes First Place in USA Finals
Chef Richard Rosendale proved the old "third times a charm" adage with a victory at the Bocuse d'Or USA Finals Competition.

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Chef Picks "Off the Beaten Path": Make Your Pick!  8. For Sale: The StarChefs.com Chef Picks "Off the Beaten Path" App!
Teeming with tasty recommendations for local eats from industry insiders

Submit Your Pick >

SriPraPhai Thai Restaurant
6413 39th Ave.
Woodside, NY 11377
(718) 899-9599
www.sripraphairestaurant.com
Cuisine Type:
Thai
Recommended by: 2010 StarChefs.com New York Rising Star Chef Justin Bogle of Gilt - New York, NY
Recommended dish: Drunk Noodles with Pork
Recommended Because: I have never been to Thailand but I am pretty sure if I went it would taste just like SriPraPhai.

Download the App Now >

Featured Video: Ann Cooper, School Lunch Champion  9. Featured Video: Damon Boelte Blends up Boozy Bliss
What makes a rum cocktail great? "More rum." So sayeth our 2011 Rising Star Mixologist Damon Boelte, who whips up this boozy treat with the help of The Quiet One by Vitamix.

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 10. Featured Cookbook: Tupelo Honey Café
Spirited Recipes from Asheville's New South Kitchen
Elizabeth Williams with Chef Brian Sonoskus
Andrews McMeel 2011

It's been more than 10 years since Tupelo Honey Café first introduced the denizens of Asheville, North Carolina, to the farm-to-fork flavor of New Southern cooking. And in that time, Chef Brian Sonoskus has cultivated a roster of richly idiosyncratic recipes-125 of them collected here, in the café's first cookbook. With such a unique cultural heritage (a mishmash of southern, mountain, and its own inborn culture) and a population of vast and various interests, it's not surprising Asheville-and Tupelo Honey Café-is the seat of some delicious and warmly intimate food. The cucumber-and-tomato-heavy Sunshot Salsa is named after the Asheville farm that supplies it with said bounty, and the Southern Fried Chicken Breasts recipe is prefaced by an explanation of the local "We Still Lay" human chicken treatment campaign. ("Our community paid attention to where our food comes from long before The Omnivore's Dilemma," says author Elizabeth Williams). More than conscientious, the cuisine here is conceptually exciting. In an era where southern food has more than busted out of its soul-food, Kentucky-fried stereotypes, Tupelo is a cookbook to dive into.
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Vitamix Video Series
Chef Chris Sheperd of Catalan Food & Wine in Houston, TX shows us how to make Steak Tartare & Foie Gras Smoothie with his
Vita-Prep® 3
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 11. Top 10 Jobs

Sous Chef
Sous Chef with diverse talents wanted!!!!
LSG Sky Chefs /strong>
Seattle, WA

Apply Now >

Executive Chef
Looking for an Executive Chef with a Devoted Passion for Food
Farm to Table Restaurant
Kentucky

Apply Now >

Executive Pastry Chef
Executive pastry Chef Needed to Oversee Upscale Pastry Program
Nemacolin Resort
Southwestern, PA

Apply Now >

On-Camera Chef
Hiring an On-Camera chef for eHow Food!
Demand Media Studios
Nationwide

Apply Now >

Lead Line Cooks/First cook
Great Seasonal Nantucket Experience
American Seasons
Nantucket, MA

Apply Now >

Maitre d'
Soho Restaurant Looking for Qualified Maitre d’
Niko
New York, NY

Apply Now >

Pastry Chef
FIG Restaurant Santa Monica is Hiring Qualified Chefs
FIG Restaurant Santa Monica
Santa Monica, CA

Apply Now >

Executive Sous Chef
Are you a Rising Star?
The Hunter Grp.
Austin, TX

Apply Now >

Chef de Cuisine
Great Opportunity to work with a world-renowned Chef
The Betsy Hotel
Nationwide

Apply Now >

Jr. Sous chef
Be At The Center Of The Action - Talented Sous Chefs Sought
The London West Hollywood
Hollywood, CA

Apply Now >

Jade Range 12. Recipe for Pozole Rojo from Chefs Ginger Pierce Madson and Preston Madson of Peels - New York, NY

Adapted by StarChefs.com
January 2012


INGREDIENTS:
2 onions, small diced
8 cloves garlic
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
2 tablespoons extra virgin olive oil 
5 fresh bay leaves, ground in spice grinder
1 cup chili paste (made with toasted, rehydrated, puréed chilies)
2 16-ounce cans hominy, drained and rinsed in cold water
3 quarts chicken or pork stock
Salt and freshly ground black pepper

METHOD:
Sweat the onion, garlic, oregano, and thyme in the extra virgin olive oil. Add the chili paste and turn up the heat to gently caramelize the chili paste (stir constantly to avoid burning). Turn the heat down and add the hominy; cook for 2 minutes more and add chicken or pork stock. Simmer on low for 1 hour. Season with salt and pepper
 
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