The Dishrag Newsletter
Issue 276
 
June 05, 2012
IN THIS ISSUE
1.  Letter from the Editor, vol 88: Drink Up Atlanta
2.  The 2012 Atlanta Rising Stars
3.  Fly on the Wall: 2012 New Orleans Rising Stars
4.  The Product: Making a Case for Tuna Collar
5.  Technique: Gnocchi Light as Air
6.  The Weekly Mix: Bitters Blood in a Cocktail Ocean
7.  Inside Staff Meal at Farm 255: Whitney Otawka’s Staff Meal Challenge
8.  Crush: Top Pair at Empire State South
9.  Preview: Tasting Table Lobster Roll Rumble 2012
10.  Cookbook Review: A Turn in the New South by Hugh Acheson
11.  Featured Video: Revelations from a Rising Star Restaurateur
12.  Special Price Tickets for ICC 2012
13.  Calling All Somms: Sign up for the 3rd Annual StarChefs.com Somm Slam!
14.  Wanna Win Waring? Take the 2011 StarChefs.com Salary Survey
15.  Top 10 Jobs and the 2012 Summer JobFinder Discount!
16.  Featured Recipe: Rising Stars Recipe: Crispy Garlic Shrimp with Congee from Chef Guy Wong of Miso Izakaya — Atlanta, GA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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For Chef Sang Yoon, a Jade Custom Island Suite puts perfectionism on the menu at Lukshoon.
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Letter from the Editor  1. Letter from the Editor, vol 88: Drink Up Atlanta
Move over, Coca-Cola. Our cup runneth over as Atlanta’s beverage industry matures into a sippable scene to be reckoned with.

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The 2012 Atlanta Rising Stars  2. The 2012 Atlanta Rising Stars
Get ready for the Atlanta Rising Stars Gala on June 13! Here's an inside look at our newest class of Rising Stars, with bios, interviews, and recipes.

Read More >

Fly on the Wall  3. Fly on the Wall: 2012 New Orleans Rising Stars
A peek into the plenty that made our 2012 New Orleans Rising Stars Gala a mini Mardis Gras all its own. (No beads required.)

Read More >

The Product  4. The Product: Making a Case for Tuna Collar
How one Atlanta Rising Star is salvaging “scraps,” saving money, and savoring flavor.

Read More >

Technique  5. Technique: Gnocchi Light as Air
The unexpected expertise of a Vietnamese-fed, French-trained, gnocchi-loving Atlanta Rising Star.

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The Weekly Mix  6. The Weekly Mix: Bitters Blood in a Cocktail Ocean
Shark attack special: the aquatic inspiration for a Rising Star's terrifying tropical tipple.

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Inside Staff Meal  7. Inside Staff Meal at Farm 255: Whitney Otawka's Staff Meal Challenge
Creative collaboration makes staff meal a point of pride at this Sustainability Rising Star restaurant.

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Crush  8. Crush: Lobster Loves Riesling
Celebrating botrytis, pincers, and Riesling at Empire State South, home of Rising Star Chef Ryan Smith.

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Featured Video  9. Preview: Tasting Table Lobster Roll Rumble 2012
From buttered rolls to artisan aïolis, 20 chances to taste—and triumph—in the battle for the best lobster roll.

Read More >

Cookbook Review  10. Cookbook Review: A Turn in the New South by Hugh Acheson
How a Canadian chef is carrying the torch of Southern cooking for the next generation.

Read More >

Featured Video  11. Featured Video: Revelations from a Rising Star Restaurateur
Early insights and long term goals from a third generation restaurateur and our 2012 Atlanta Rising Star Restaurateur Brian Lewis.

Read More >

ICC 2012  12. Special Price Tickets for ICC 2012
If you’re not an Early Bird, be a Timely Bird. We’re adding new presenters every day, so secure your discounted tickets to the 7th Annual International Chefs Congress now!

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Somm Slam  13. Calling All Somms: Sign up for the 3rd Annual StarChefs.com Somm Slam!
Show off your wine savvy. We've got 12 spots for the brave and bold somms out there looking for professional glory at ICC 2012!

Read More >

2011 Salary Survey  14. Wanna Win Waring? Take the 2011 StarChefs.com Salary Survey
Do you make enough to break the bank? Take our Salary Survey to find out where you stand. (There’s also a Waring Commerical “Kitchen of Smallwares” in the mix!)

Take Survey >

Meat and Livestock Australia  
Meat and Livestock Australia
Fresh. Easy. Delicious.
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 15. Top 10 Jobs from the StarChefs.com's JobFinder
Give your summer a staffing kick start. From now until June 30, get $500 off a five-ad JobFinder package! (If you've already purchased an ad in 2012, add four more for just $350!)

Go to JobFinder >

Executive Chef
Truffle Pig Restaurant is Looking for a Kitchen Leader
Truffle Pig Restaurant
Steamboat Springs, CO

Apply Now >

Executive Chef
Executive Chef - Jose Garces's Distrito in Scottsdale!
Garces Group
Scottsdale, AZ

Apply Now >

Full Time Cooks
James Beard 2012 Best New Restaurant Next is Hiring!
Next
Chicago, IL

Apply Now >

Chef de Cuisine
Join our Top Flight Restaurant in Bethesda
Food and Wine Company
Bethesda, MD

Apply Now >

Fine Dining Dinner Cook
Exciting Dinner Cook positions at Disneyland Resort
Disneyland Resort
Anaheim, CA

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Part Time Pastry Instructor
Pastry Instructor is Sought for Pasadena Based School
Le Cordon Bleu
Pasadena, CA

Apply Now >

Lead Line Cook
Great Seasonal Nantucket Experience
American Seasons
Nantucket, MA

Apply Now >

Chef de Cuisine
Turner Field Home of the Atlanta Braves is Seeking a Chef de Cuisine
ARAMARK Sports & Entertainment
Atlanta, GA

Apply Now >

Pastry Chef
Elevate your creations at our company!
ALTA One
Breckenridge, CO

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Sous Chef
Come work on Chicago's North Shore
Skokie Country Club
Chicago, IL

Apply Now >
Jade 16. Featured Rising Stars Recipe: Crispy Garlic Shrimp with Congee from Chef Guy Wong of Miso Izakaya — Atlanta, GA

View it Now >

Adapted by StarChefs.com
June 2012
Yield: 4 Servings

INGREDIENTS
Crispy Garlic Shrimp:
½ pound large shrimp, deveined, shells and heads on
1 cup cornstarch
½ cup vegetable oil
6 cloves garlic, crushed
1-inch piece ginger, minced
Soy sauce
Oyster sauce
Sugar

Congee:
½ cup short grain rice
5 cups water, washed
Salt

To Assemble and Serve:
Chopped chives

METHOD:
For the Crispy Garlic Shrimp:
Dust the shrimp in cornstarch. Bring a wok and vegetable oil to a very high heat, add the shrimp, and cook for about 3 minutes on one side. Turn the shrimp, add garlic and ginger, and cook for another 3 minutes. Reduce the heat and add soy sauce, oyster sauce, and a couple pinches of sugar. Stir together for several minutes until flavors are well combined.

For the Congee:
Put rice and water in a small pot. Bring to a boil, reduce heat, and simmer for 2 hours. The consistency of the rice should be soft. Season with salt.

To Assemble and Serve:
Serve the Crispy Garlic Shrimp with the Congee. Garnish with chopped chives.

 
StarChefs.com . . . the magazine for culinary insiders

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