The Dishrag Newsletter
Issue 283
 
August 22, 2012
IN THIS ISSUE
1.  The Product: The Extended Family of Goosefoot
2.  Inside Staff Meal at Balena: A Staff Meal Challenge
3.  Technique: Triple-threat Skin Tasting at Yusho
4.  The Weekly Mix: Keg Cocktails at Tavernita
5.  Crush: Frescobaldi and the Taste of 700 Years
6.  Featured Video: Creativity, Charlie Trotter, and Great Moments @ ICC
7.  The Culinary All-Stars are Aligning: Get Your ICC Tickets Now!
8.  Top 10 Jobs from JobFinder
9.  Featured Recipe: Dover Sole Meuniere from 2012 ICC Somm Slam Chef Dirk Flanigan of Henri - Chicago, IL
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The Product  1. The Product: The Extended Family of Goosefoot
It's Swiss chard. Epazote. Beets (yeah!). And Chris Nugent's stunning new Chicago restaurant.

Read More >

Inside Staff Meal  2. Inside Staff Meal at Balena: A Staff Meal Challenge
How fresh-baked bread and dedication are turning staff meal into a revelation for some jaded restaurant pros.

Read More >
Technique  3. Technique: Triple-threat Skin Tasting at Yusho
Pig, salmon, and chicken: Matthias Merges is reviving and honoring the yakitori tradition of loving the skin you're consumin'.

Read More >

The Weekly Mix  4. The Weekly Mix: Keg Cocktails at Tavernita
Stand down, frat boy. These are craft cocktails, kegged for your speedy sipping pleasure.

Read More >

Crush  5. Crush: Frescobaldi and the Taste of 700 Years
With 30 generations—and counting—Marchesi de’ Frescobaldi embraces the past, and focuses on the future.

Read More >

Featured Video  6. Featured Video: Creativity, Charlie Trotter, and Great Moments @ ICC
"What do we want to happen next?" The evolution of creativity through a single dish in "Great Moments of ICC."

Watch Video >

ICC 2012  7. The Culinary All-Stars are Aligning: Get Your ICC Tickets Now!
It's official. Some of the best chefs, biggest ideas, and boldest flavors will be on hand this September 30-October 2. So get your tickets, and get ready.

Read More >
Go to Front of the house  
Designs you love
Extraordinary impact on an ordinary budget
Explore FOH >
 8. Top 10 Jobs from the StarChefs.com's JobFinder

Production Cook
Be Part of the Next High-Tech Food Revolution!
Pia's Amazing Pizzas
San Francisco, CA

Apply Now >

Food Editor
Conde Nast seeks a Food Editor for a full-time staff position.
Conde Nast
New York, NY

Apply Now >

General Manager
Seeking a motivated, enthusiastic, and hard working individual!
Church and Main
Burlington, VT

Apply Now >

Sous Chef
Incredible Sous Chef Opportunity for the Right Match
Trummer's on Main
Clifton, VA

Apply Now >

Line Cook
Line cooks sought for new grocery/kitchen
A.L. COLUCCIO
New York, NY

Apply Now >

Garde Manger
Hawaii Based Hilton Is Seeking Talented Chef
Hilton Hawaiian Village Waikiki Beach Resort
Honolulu, HI

Apply Now >

Executive chef
Crowne Plaza New Orleans Airport Hotel Seeking Top Chef
New Orleans Hotel Collection
New Orleans, LA

Apply Now >

Seeking Professional Cooks
Patrick O'Connell's Inn at Little Washington is Expanding!
The Inn at Little Washington
Washington, VA

Apply Now >

Cook
Hot Houston Opportunity for Experienced Chefs
Mariott
Houston, TX

Apply Now >

Food & Beverage Pastry Cook/ Baker- Part Time
Exciting Opportunities with Disneyland Resort!
Disneyland Resort
Anaheim, CA

Apply Now >

 9. Featured Recipe: Dover Sole Meuniere from 2012 ICC Somm Slam Chef Dirk Flanigan
of Henri – Chicago, IL

View it Now >

Adapted by StarChefs.com

February 2011

Yield:
4 servings

INGREDIENTS:
Dover Sole:
4 whole 16-18 ounce Dover sole, scales removed
3 teaspoons Activa RM meat glue

Dehydrated Capers:
6 capers

Brown Butter:
16 ounces unsalted butter
2 tablespoons milk powder

Brown-Butter Powder:
4 cups tapioca maltodextrin
Salt

To Assemble and Serve:
3 ounces canola oil
3 cups buttermilk
3 cups Wondra flour
Unsalted butter
12 Meyer lemons, cut into supremes
6 fresh capers
Chopped parsley
Murray River salt
Dover Sole Meuniere
Fresh Origins

METHOD:
For the Dover Sole:
With a sharp knife, fillet the sole into two sides. Remove the dark skin, keeping the white skin intact. Lay the fillets side by side, meat side up, and sprinkle with the meat glue. Lay one fillet over the top of the other, so that the two sides touch, tail to collar. Place fillets in a large vacuum bag and vacuum to tighten bond. Refrigerate the sole for at least 6 hours.

For the Dehydrated Capers:
Dry the capers on a paper towel and lay flat on a foil-lined dehydrator rack. Dry for 3 to 4 hours on high.

For the Brown Butter:
Melt the butter over medium heat. Add the milk powder and cook until milk solids are brown and nutty. Strain the milk solids, reserving some of the clumpy brown solids for garnish. Reserve.

For the Brown-Butter Powder:
Slowly stir the reserved Brown Butter solids into the tapioca maltodextrin. Season with salt.

To Assemble and Serve:
Heat canola oil in a sauté pan over medium-high heat. Dip the Dover Sole fillets in buttermilk and coat with Wondra flour. Pan-fry the fillets, basting with whole butter continuously until a golden brown crust is formed. Divide the Brown Butter between 4 small pitchers. Add a couple of Meyer lemon supremes, the fresh capers, and a bit of chopped parsley to each pitcher. Once the fillets are cooked, plate them and top with more Meyer lemon supremes, Murray River salt, a few Dehydrated Capers, and Brown-Butter Powder. Pour ½ ounce of the seasoned Brown Butter from individual pitchers on each plate tableside.
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