The Dishrag Newsletter
Issue 284
 
September 7, 2012
IN THIS ISSUE
1.  Letter from the Editors vol. 92: The 7th Annual International Chefs Congress
2.  The Product: Elusive, Alluring Cloudberries
3.  Technique: Using Masa Starch to Gel Tamales at Empellón Cocina
4.  Inside Staff Meal: 2012 ICC Presenters Best and Worst Staff Meals
5.  The Weekly Mix: Martinis, Meaning, and (Jim) Meehan: MIX@ICC
6.  Book Review: 99 Things You Wish You Knew Before Going to Culinary School
7.  Featured Video: Johnny Iuzzini's Grown Up Dirt Cup @ICC 2009
8.  One Month to Go: Get Your ICC Tickets Now!
9.  Top 10 Jobs from JobFinder
10.  Featured Recipe: EAT@ICC Food Cart Preview: Lamb Kohlapuri from Vikas Khanna of Junoon – New York, NY
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
PreGel AMERICA  
PreGel AMERICA
Meet last year's winner, and this year's challengers: the 3rd Annual StarChefs.com International Pastry Competition.
Learn More >
The Product  1. Letter from the Editors vol. 92: The 7th Annual International Chefs Congress
So much to savor: looking forward to the tastes, innovations, and new additions at ICC 2012, "Origins and Frontiers."

Read More >

The Product  2. The Product: Elusive, Alluring Cloudberries
For Mathias Dahlgren, the cloudberry is a culinary muse. And at ICC 2012, he'll share how he so passionately follows nature.

Read More >
Technique  3. Technique: Using Masa Starch to Gel Tamales at Empellón Cocina
Alex Stupak is using the old-school genius of masa starch to prove a point at Empellón Cocina (and at ICC 2012).

Read More >

Inside Staff Meal  4. Inside Staff Meal: 2012 ICC Presenters Best and Worst Staff Meals
The best and the worst of staff meal from the best of the best of 2012 ICC Presenters.

Read More >

The Weekly Mix  5. The Weekly Mix: Martinis, Meaning, and (Jim) Meehan: MIX@ICC
Where do T.S. Eliot, Martinis, a DJ, fashion, and cocktails converge? Inevitably, at ICC 2012.

Read More >

Cookbook Review  6. Book Review: 99 Things You Wish You Knew Before Going to Culinary School
Child of a restaurant family and HuffPost contributor, Regina Varolli's collected plenty of advice to consider before taking the step down academia lane.

Read More >

Featured Video  7. Featured Video: Johnny Iuzzini's Grown Up Dirt Cup @ICC 2009
2012 Pastry Competition head honcho Johnny Iuzzini modernizes a nostalgic favorite (complete with chocolate gummy worms) on the 2009 ICC Main Stage.

Watch Video >

ICC 2012  8. One Month to Go: Get Your ICC Tickets Now!
We're talking weeks to greatness. Don't miss your chance-or the low air fares!-to take in this country's most exciting, star-studded, hands-on culinary event.

Read More >
Meat and Livestock Australia  
Meat and Livestock Australia
Fresh. Easy. Delicious.
Learn More >
 9. Top 10 Jobs from the StarChefs.com's JobFinder

General Manager
intimate 60 seat restaurant, great cuisine, chef/owner restaurant
NJ Based Restaurant
Northern, NJ

Apply Now >

Pastry Sous Chef
Experienced Creative Pastry Sous Chef Wanted - Great Benefits!
Old Edwards Hospitality Grp.
Highlands, NC

Apply Now >

Executive Chef
Upscale Restaurant Venture Seeks Experienced Executive Chef
NYC Based Restaurant
New York, NY

Apply Now >

Sous Chef
Chops Lobster Bar - Zagats #1 Steakhouse Boca Raton
Buckhead Life Restaurant Group
Boca Raton, FL

Apply Now >

Dessert Cook
PM Dessert Cook needed!
Capital Hotel
Little Rock, AR

Apply Now >

Sous Chef
Great people, Real Opportunities in Riverdale, BX
Compass Group.
New York, NY

Apply Now >

Lead Line / Tournant
Work for up and coming Chef Justin Wills
Restaurant Beck
Depoe Bay, OR

Apply Now >

Line Cook
Line cooks sought for new grocery/kitchen
A.L. Coluccio
Northeast US

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Pastry & Sous Chefs Wanted
Love what you do!
Miami Restaurant
Miami, FL

Apply Now >

Sous Chef
Incredible Sous Chef Opportunity in Cincinnati.
21c Museum Hotel
Cincinnati, OH

Apply Now >

 10. Featured Recipe: EAT@ICC Food Cart Preview: Lamb Kohlapuri from Vikas Khanna
of Junoon – New York, NY

View it Now >

Adapted by StarChefs.com

September 2012

Yield:
4 servings

INGREDIENTS:
Kohlapuri Masala:
¼ cup oil
2/3 cup minced ginger
1 cup minced garlic
½ cup brown mustard seeds
1 pint white poppy seeds
1 pint dried, whole red Kashmiri chilies
2/3 cup curry leaves
1 pint dried coconut
1 cup fenugreek seeds

Lamb:
3 to 4 tablespoons vegetable oil
½ cinnamon stick
1 bay leaf
2 black cardamom pods, cracked
3 green cardamom pods, cracked
1 clove
½ teaspoon white cumin seeds
2 dried, whole red Kashmiri chiles
2 tablespoons minced garlic
2 tablespoons minced ginger
½ teaspoon green chiles, finely chopped
1 white onion, chopped
1½ pounds lamb leg, cubed
1 plum tomato, chopped
⅓ cup tomato purée
Salt
½ teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon chili powder
1 teaspoon Spanish paprika
½ teaspoon ground garam masala
½ teaspoon ground black pepper

To Assemble and Serve:
Pinch dried fenugreek leaves
3 tablespoons coconut milk
Small handful cilantro
Meat & Lamb Australia

METHOD:
For the Kohlapuri Masala:
In a large pan, heat oil over medium-high heat. Add ginger and garlic and sauté until light brown. Add mustard seeds, poppy seeds, dried chilies, and curry leaves and sauté until seeds pop. Lower heat to medium-low and add coconut and fenugreek seeds. Roast until coconut deepens in color and becomes fragrant. Cool and grind to a fine texture.

For the Lamb:
Heat oil in a large pot over medium-high heat. Add cinnamon, bay leaf, cardamoms, cloves, cumin seeds, and red chilies. When the seeds pop, add Kohlapuri Masala, garlic, and ginger and sauté until light brown. Add onions and cook, covered, until light brown. Add lamb, tomato, and a half cup water, simmer covered for 10 minutes. Add tomato purée, salt, coriander, turmeric, chili powder, paprika, garam masala, and black pepper. Simmer covered until lamb is cooked through.

To Assemble and Serve:
Add fenugreek leaves, coconut milk, and fresh cilantro to the Lamb.
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