The Dishrag Newsletter
Issue 268
 
April 10, 2012
IN THIS ISSUE
1.  Letter from the Editor, vol. 86: The Pleasures of New Orleans Pastries and Potables
2.  The 2012 New Orleans Rising Stars: Recipes and Interviews
3.  New Orleans Travel: Big Eats (Drink and Fun) in the Big Easy
4.  Get Your 2012 New Orleans Rising Stars Gala Tickets Now!
5.  Café Reconcile Presents the 2012 How to Make It Panel
6.  Free for 30 Days! The StarChefs.com Chef Picks "Off the Beaten Path" App!
7.  Calling All Would-Be Winners: Take the 2011 StarChefs.com Salary Survey
8.  Top Pair: Where There's Smoke...
9.  Wrapping-Up in Style: The 34th Annual IACP
10.  Fly on the Wall: The Austin-San Antonio Rising Stars Dinner
11.  Featured Video: Interviewing NOLA Restaurateur Robert LeBlanc
12.  Top 10 Jobs from the StarChefs.com's JobFinder
13.  Recipe for Citrus-poached Gulf Shrimp, Hearts of Palm, Radishes, Watercress, and Sesame-Ginger Vinaigrette from Rising Star Chef Sue Zemanick of Gautreau's - New Orleans, LA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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Meat and Livestock Australia
Fresh. Easy. Delicious.
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Letter from the Editor  1. Letter from the Editor, vol. 86: The Pleasures of New Orleans Pastries and Potables
Sugar and spice: the vitality and modernity of New Orleans' pastry and mixology scenes, grafted onto rock-hard Southern roots.

Read More >

New Orleans Rising Stars  2. The 2012 New Orleans Rising Stars: Recipes and Interviews
You know who they are. Here's what they do, and why.

Read More >

New Orleans Travel  3. New Orleans Travel: Big Eats (Drinks and Fun) in the Big Easy
Our road map to happiness in a city that's as famous for its food and drink as it is for its music.

Read More >
Rising Stars Gala Tickets  4. Get Your 2012 New Orleans Rising Stars Gala Tickets Now!
Going once, going fast: tickets to a night of the best food and drink in the Big Easy,
on sale now!

Buy Now >
And get your discounted rate for a stay at the Windsor Court Hotel!  Get Your Discounted Rate >

How to Make It Panel  5. Café Reconcile Presents the 2012 How to Make It Panel
Café Reconcile empowers troubled New Orleans youth through the kitchen, and on April 18 and 19, our 2012 New Orleans Rising Stars Charity Partner will give back even more, hosting our "How to Make It" panel, and volunteering alongside our Rising Star Chefs.

Read More >

Off the Beaten Path App  6. Free for 30 Days! The StarChefs.com Chef Picks "Off the Beaten Path" App!
We're giving away industry insider info on the best eats in your city, free until April 30!

Download the App Now >


Ba Mien
13235 Chef Menteur Highway
New Orleans, LA 70129
(504) 255-0500
www.bamien.com
Cuisine Type:
Vietnamese
Recommended by:
Chef Alon Shaya of Domenica - New Orleans, LA
Recommended Dish:
Crispy Sautéed Calamari, Combination Pho

Submit Your Pick >
2011 Salary Survey  7. Money Matters: Take the 2011 Salary Survey!
Got the paycheck blues? Rolling in dough? Share your economic experience in 2011 and enter to win free tickets to ICC 2012!

Read More >

Top Pair  8. Top Pair: Where There's Smoke...
Game strategy: Sommelier Ray Gumpert coaxes smoke with fruit at Emeril's.

Read More >

The 34th Annual IACP Photo Galleries  9. Wrapping-Up in Style: The 34th Annual IACP
From food fashion to food science to the online frontier and back: the whos and whats of IACP's 34th annual, power-packed conference.

Read More >

Fly on the Wall  10. Fly on the Wall: The Austin-San Antonio Rising Stars Honorees Dinner
How local beer, tender grits, homemade tater tots, and tons of talent made this Honorees Dinner a Southern celebration like no other.

Read More >

Featured Video  11. Featured Video: Interview with Restaurateur Robert LeBlanc
Triple-threat LeBlanc on balancing respect and big ideas in the Big Easy.

Watch Video>

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

Executive Sous Chef
Executive Sous Chef for Upscale Restaurant and Banquet Facility
W R Restaurants, Mgt.
Aberdeen, SD

Apply Now >

General Manager
Chicago's Lula Cafe is Seeking a Talented GM!
Lula Cafe
Chicago, IL

Apply Now >

Dining Room Manager/Sommelier
Incredible Restaurant Manager Opportunity for the Right Match
Vinoteca
Washington DC

Apply Now >

Pastry Sous Chef
The Inn at Little Washington is Expanding!
The Inn at Little Washington
Washington, VA

Apply Now >

Research and Development Chef
Integral Role for the Culinary and Beverage Team
Ruby Tuesday
Maryville, TN

Apply Now >

Executive Chef
Senior Living Facility seeking Executive Chef
Brookdale Senior Living
Jacksonville, FL

Apply Now >

Supervisor - Pastry/Bakery
Show Us Your Style w/ a Sweet Career as Supervisor-Pastry/Bakery
Marriott
Miami Beach, FL

Apply Now >

Pastry Chef
Are Your Deserts New and Exciting?
Vivo Restaurant
Chicago, IL

Apply Now >

Managers/Cooks
New Upscale Japanese Restaurant in Chicago is Hiring.
Dashi
Chicago, IL

Apply Now >

Corporate Chef
NJ based Company is Seeking a Corporate Chef.
Puratos Corp.
Cherry Hill, NJ

Apply Now >

Waring  
Waring Commercial
"It's a tough little workhorse that holds up to quite a beating in our busy little kitchen." – Aaron Barnett, St. Jack, Portland OR on his Waring Food Processor
Learn More >
US. Foods 13. Citrus-poached Gulf Shrimp, Hearts of Palm, Radishes, Watercress, and Sesame-Ginger Vinaigrette
from Rising Star Chef Sue Zemanick of Gautreau's - New Orleans, LA

View it Now >

Adapted by StarChefs.com
March 2012
Yield: 1 Cocktail

INGREDIENTS
Citrus-poached Gulf Shrimp:
1 gallon water
1 carrot, chopped
1 stalk celery, chopped
1 yellow onion, chopped
3 sprigs of thyme
2 cloves garlic
2 cups white wine
12 U/12 Gulf shrimp, heads removed
3 lemons, juiced
3 oranges, juiced
3 limes, juiced
1 grapefruit, juiced
3 tablespoons salt
5 peppercorns

Sesame-Ginger Vinaigrette:
2 ounces fresh ginger, minced
1 tablespoon minced garlic
1 cup mayonnaise
1 teaspoon soy sauce
1 tablespoon sesame oil
3 tablespoons rice wine vinegar
1 tablespoon orange juice
Salt
Freshly ground black pepper

Avocado Mousse:
½ avocado
1 teaspoon lime juice
1 pinch salt

To Assemble and Serve:
1 cup fresh shaved hearts of palm
1 watermelon radish, thinly shaved
1 bunch watercress
8 lemon supremes
8 orange supremes
8 grapefruit supremes
8 lime supremes
1 teaspoons black sesame seeds

METHOD:
For the Citrus-poached Gulf Shrimp:
Combine the water, carrot, celery, onion, thyme, garlic, and wine in a stock pot and simmer for 30 minutes. Bring the poaching liquid to a boil. Add the shrimp to the poaching liquid, and cook 4 to 6 minutes. Fill a large bowl with ice and add the lemon, orange, lime, and grapefruit juices. Remove the shrimp from the poaching liquid and add to the ice-juice mixture. When cool, peel, and devein the shrimp.

For the Sesame-Ginger Vinaigrette:
In a large bowl, combine the ginger, garlic, mayonnaise, soy sauce, sesame oil, rice wine vinegar, orange juice, salt, and pepper.

For the Avocado Mousse:
Combine the avocado, lime, and salt in a food processor; pulse until smooth.

To Assemble and Serve:
Spread 1 tablespoon Avocado Mousse onto the plate. Toss the hearts of palm and radishes with a pinch of salt and 2 tablespoons Sesame-Ginger Vinaigrette. Mound a pile of the salad on top of the Avocado Mousse. Toss the Citrus-poached Gulf Shrimp with 1 tablespoon Sesame-Ginger Vinaigrette. Stand the Citrus-poached Gulf Shrimp around the salad. Garnish with 5 sprigs of watercress, 2 of each of the citrus supremes, and a pinch of sesame seeds..

 
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