The Dishrag Newsletter
Issue 291
 
December 3, 2012
IN THIS ISSUE
1.  The Product: Hearts of Palm and Ensalada Navidad
2.  Technique: Smoke Grilled Turkey
3.  Holiday Dinner at Manresa
4.  Tools of the Trade 2012
5.  Last Call for Tickets: Hawaii Rising Stars December 4!
6.  Be a Dear: Take Our Venison Industry Survey
7.  LiveStream: You Can Still Catch ICC 2012!
8.  Top 10 Jobs from StarChefs.com JobFinder
9.  Featured Recipe: Chicken Maple Pâté from Rising Star Chef Doug Kocol of Salt Kitchen & Tasting Bar – Honolulu, HI
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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The Product  1.The Product: Hearts of Palm and Ensalada Navidad
Rene Ortiz honors grandma and tradition, adding fresh (never canned) hearts of palm to a Mexican holiday classic.

Read More >

Technique  2. Technique: Smoke Grilled Turkey
At Mas (la grillade), Galen Zamarra celebrates that timeless love story between meat and fire, just in time for the holidays.

Read More >
Holiday Dinner at Manresa  3. Holiday Dinner at Manresa
Ringing in the holiday season where seasonality is king.

Read More >

Tools of the Trade 2012  4. Tools of the Trade 2012
Got a stocking the size of a small car? Fill it with these big ticket items to revamp your kitchen in time for 2013.

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Hawaii Rising Stars  5. Last Call for Tickets: Hawaii Rising Stars December 4!
Taste with the best and brightest of Hawaii's exciting culinary scene in one marvelous night.

Read More >

Venison Industry Survey  6. Be a Dear: Take Our Venison Industry Survey
Only 10 questions stand between you and the chance to win an iPad and Chroma Knife.

Take Survey >

LiveStream ICC  7. LiveStream: You Can Still Catch ICC 2012!
Missed the date? It's not too late. Order your online video pass and watch 1 session, 1 day, or all 3 days of the Main Stage, the heart of the action at ICC!

Read More >
iSi Whipper: Foams, Desserts, Cocktails, and More: Endless Possibilities  
iSi
iSi Whippers: Foams, Desserts, Cocktails, and More: Endless Possibilities
Learn More>
 8. Top 10 Jobs from the StarChefs.com's JobFinder

Ice Chef and Drink Makers,
Ice Chef and Drink Makers for The Aviary
The Aviary
Chicago, IL

Apply Now >

Culinary Research and Development Chef
Ruby Tuesday is Looking for an R&D Chef in Tennessee
Ruby Tuesday
Maryville, TN

Apply Now >

Overnight Baker
Competitive salary and great benefits!
The Breakers
Palm Beach, FL

Apply Now >

Chef de Cuisine
ARAMARK is Seeking a Chef de Cuisine - Washington State CC
Washington Convention Center
Seattle, WA

Apply Now >

Sous Chef
James Beard Chef seeks apprentice
Craigie on Main
Cambridge, MA

Apply Now >

Sous Chef
Exciting Opportunity for Experienced Sous Chef
Harvest Restaurant
Hershey, PA

Apply Now >

Assistant Manager Operations F&B
Marriott is Seeking an Operations and Food and Beverage Manager
Marriott
Chicago, IL

Apply Now >

Executive Chef
Barbados Restaurant Seeks Experienced Executive Chef
BLR
Ferdinand Marina, Barbados

Apply Now >

Head Chef
Premier Summer Camp Looking for Head Chef
Camp Winadu
Pittsfield, MA

Apply Now >

Pastry Chef
Pastry Chef for Connecticut based restaurant
South End
New Cannan, CT

Apply Now >
 9. Featured Recipe: Chicken Maple Pâté from Rising Star Chef Doug Kocol
of Salt Kitchen & Tasting Bar – Honolulu, HI

View it Now >

Adapted by StarChefs.com

November 2012

Yield:
20 2-ounce servings

INGREDIENTS:
For the Pâté:
19 grams kosher salt
2 grams Insta Cure No. 1
900 kilograms chicken livers
25 grams grape seed oil
6 grams garlic
12 grams shallots
13 grams sherry
12 grams all-purpose flour
2 whole eggs
225 grams soft butter
50 grams maple syrup

Pickled Cherries:(Yield: 12 servings)
5 grams cinnamon
5 grams cloves
5 grams star anise
6 ounces dried tart cherries
3 ounces rice wine vinegar
3 ounces sugar
3 ounces water

To Assemble and Serve:
Sea salt
Grilled baguette
Dover Sole Meuniere
Vitamix

METHOD:
For the Pâté:
Combine the kosher salt and Insta Cure; evenly season chicken livers in a mixing bowl. Lay seasoned livers on a tray, cover with plastic, and cure overnight.

Heat grape seed oil in a large sauté pan and hard sear the cured livers. Add garlic and shallots; deglaze with sherry and remove from pan. Let livers cool for 30 minutes. Meanwhile combine the flour, eggs, butter, and maple syrup in a food processor and combine. Once combined, slowly add the liver mix until all ingredients are smooth, 2 to 3 minutes. Pass mixture though tamis into a large mixing bowl. Adjust seasoning as needed.

Place liver mixture in a sous vide bag and seal. Allow to cool overnight. Once cooled, cook for three hours in water bath at 160°F. Remove the bag from the bath and let cool to room temperature.  Put the cooled liver purée into a bain marie and blend with a hand blender. Pour into glass jars to store. Seal and store in walk in.

For the Pickled Cherries:
Combine the water, sugar, cinnamon, clove, star anise, and vinegar in pot and bring to a hard boil. Place the cherries in a temperature proof container and cover with pickling liquid. Be sure to remove whole spices. Let cool to room temperature before serving.

To Assemble and Serve:
To serve, use a large tablespoon to quenelle the Pâté. Sprinkle with sea salt and garnish with slices of grilled baguette and Pickled Cherries.
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