The Dishrag Newsletter
Issue 265
 
March 14, 2012
IN THIS ISSUE
1.  Introducing the 2012 New Orleans Rising Stars!
2.  Leah Chase, Back of the House Server
3.  Technique: The Sazerac
4.  The Product: A Whole Lotta Sausage
5.  The Weekly Mix: Chocolate Voodoo at Loa
6.  Inside Staff Meal at Sweet Olive: All About Hash
7.  Crush: Going to the Dogs with Hush Puppies and Champagne
8.  Gumbo Galore: Cooking Competition Raises Money to Halt Fracking
9.  Cookbook Review: P&J Oyster Cookbook
10.  Download the StarChefs.com Chef Picks "Off the Beaten Path" App!
11.  Featured Video: Leon Touzet Talks Biz
12.  Top 10 Jobs from the StarChefs.com's JobFinder
13.  Recipe for Charred Kobe Beef Belly, Sweet Onion-Herb Salad, Lime, and Soy-Ginger Dressing from Chef Aaron Burgau of Patois – New Orleans, LA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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Vitamix
When it comes to blending, Vitamix delivers
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Rising Stars  1. Introducing the 2012 New Orleans Rising Stars!
The stars are indeed twinkling a little brighter over New Orleans: meet the super-talented culinarians making the Crescent City shine.

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Chef Feature  2. Leah Chase, Back of the House Server
Humility, service, and damn fine Creole cooking: Leah Chase shows the outsized impact of a cook connected to her community.

Read More >

Technique  3. Technique: The Sazerac
Rinse, pour, dash, stir, smile, repeat. Two veteran New Orleans bartenders share their do's-and a couple don'ts-for this old school classic.

Read More >

The Product  4. The Product: Sausage Town USA
Immigrant roots, Cajun and Creole twists, and modern culinary finesse: the story of sausage, NOLA-style.

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The Weekly Mix  5. The Weekly Mix: Chocolate Voodoo at Loa
Resident Spirits Handler Alan Walter gives his guests more than a craft cocktail at this archetypal Old New Orleans bar.

Read More >

Inside Staff Meal  6. Inside Staff Meal at Sweet Olive: All About Hash
2012 NOLA Rising Star Michael Stoltzfus makes staff meal magic with experimental cuisine.

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Crush  7. Crush: Going to the Dogs with Hush Puppies and Champagne
The Pinot Meunier secret behind the Duck Fat Hush Puppies and rosť Champagne chemistry at Bouligny Tavern.

Read More >

Gumbo Galore  8. Gumbo Galore: Cooking Competition Raises Money to Halt Fracking
NYC chefs team up to stop natural gas extraction in the Marcellus shale region.

Read More >

Cookbook Review

 9. Cookbook Review: P&J Oyster Cookbook
Diving into the briny riches of the Sunseri family's P&J Oyster Company.

Read More >

Off the Beaten Path App  10. Download the StarChefs.com Chef Picks "Off the Beaten Path" App!
Teeming with tasty recommendations for local eats from industry insiders.

Submit Your Pick >


Domilise's
5240 Annunciation Street
New Orleans, LA 70115
(504) 899-9126
Cuisine Type:
Sandwiches
Recommended by:
Mixologist Chris Hannah of Arnaud's French 75 - New Orleans, LA
Recommended Dish:
Fried Shrimp Po'boy

Download the App Now >
Hobart  
Hobart
The Legacy Mixer, the 3000 Slicer, and the Hobart Combi Oven
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Featured Video  11. Featured Video: Leon Touzet Talks Biz
"You gotta love it:" the proactive, headache-inducing restaurateur lifestyle that Leon Touzet wouldn't trade for anything.

Watch Now >
 12. Top 10 Jobs from the StarChefs.com's JobFinder

Line Cook
Cooks sought at Historic Maryland Inn.
The Robert Morris Inn
Orlando, FL

Apply Now >

Chef de Cuisine
Alfred Portale is Hiring a Chef de Cuisine for Miami Restaurant.
Gotham Bar and Grill
Miami, FL

Apply Now >

Chef de Cuisine
Top NYC Italian Restaurant is Hiring a Chef de Cuisine!
Scarpetta
New York, NY

Apply Now >

Pastry Cooks
Marcus Samuelsson's Red Rooster is Looking for Pastry Cooks
Red Rooster Harlem
New York, NY

Apply Now >

Executive Chef
Casually Upscale Summer Resort Seeks Experienced Chef
Globe at the Beach
Okanagan Valley,WA

Apply Now >

Executive Sous Chef
Awesome opportunity in LA at Marriott's premiere property!
Marriott
Los Angeles, CA

Apply Now >

Sous Chef
Growth Minded Sous Chef
The Nines Hotel
Portland, OR

Apply Now >

Executive Chef
Chef needed for a new DC concept
DC Restaurant Group
Washington DC

Apply Now >

Corporate Executive Chef
Corporate Executive Chef in the D.C. Metro Area
Great American Restaurants
Reston, VA

Apply Now >

Executive Chef
Executive Chef Needed for Parc Philadelphia
The Parc
Philadelphia, PA

Apply Now >

Fresh Origins 13. Recipe for Charred Kobe Beef Belly, Sweet Onion-Herb Salad, Lime, and Soy-Ginger Dressing from Chef Aaron Burgau of Patois - New Orleans, LA

View it Now >

Adapted by StarChefs.com
March 2012
Yield: 4 to 6 Servings

INGREDIENTS

Soy-Ginger Dressing:
8 ounces fresh squeezed orange juice
1 tablespoon minced garlic
1 tablespoon minced ginger
½ cup sweet chili garlic sauce
¼ cup light soy sauce
½ cup sweet soy sauce
Juice of ½ a lime
1 tablespoon sambal

Charred Kobe Beef Belly:
24 thin slices Kobe beef belly
¼ cup sweet soy sauce
Salt
Freshly ground black pepper

To Assemble and Serve:
2 cups thinly sliced sweet onion
¼ cup basil, mint, and cilantro
2 ounces mizuna or totsoi
4-6 lime wedges
3 ounces Soy-Ginger Dressing

METHOD

For the Soy-Ginger Dressing:
In a heavy-bottomed saucepot, reduce the orange juice until it's the consistency of syrup. Add the garlic and ginger and stir. Add the remaining ingredients and mix well.

For the Charred Kobe Beef Belly:
Brush the slices of beef belly with the sweet soy sauce and season with salt and pepper. Heat a cast iron skillet or griddle until smoking. Char the beef for 15 seconds on each side.

To Assemble and Serve:
In a mixing bowl, combine the sliced sweet onions, herbs, and mizuna or totsoi. Add 3 ounces of the Soy-Ginger dressing and juice from the lime wedges and mix well. To serve, place the Charred Kobe Beef Belly on a plate and top with the salad. Drizzle with more of the Soy-Ginger Dressing.
 
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