The Dishrag Newsletter
Issue 295
 
January 10, 2013
IN THIS ISSUE
1.  Letter from the Editor, vol. 96: Energized for 2013
2.  Delicious Download: The New Free Version of Our Chef Picks App
3.  Take the 2012 Salary Survey
4.  Honoring Staff, One Menu at a Time
5.  Technique: Sweet, Bubbly, and House-made
6.  The Weekly Mix: Coffee and Cream for 2013
7.  Crush: One Wine, Two Dishes
8.  Be a Dear: Take Our Venison Industry Survey
9.  LiveStream: You Can Still Catch ICC 2012!
10.  Top 10 Jobs from JobFinder
11.  Featured Recipe: Pickled Beef Tongue, Cauliflower Purée, and Pickled Mustard Seeds from Chef Terry Koval of Farm Burger - Atlanta, GA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
Hobart  
Hobart
The Legacy Mixer, the 3000 Slicer, and the Hobart Combi Oven
Read More >
Letter from the Editor  1. Letter from the Editor, vol. 96: Energized for 2013
The Mayans were wrong, the anti-modernists were perhaps too strident, and the culinary scene continues to thrive.

Read More >

New Free Version  2. Delicious Download: The New Free Version of Our Chef Picks App
They're chef—recommended, they're off the beaten path, they're at your fingertips-for FREE

Read More >
Hawaii Rising Stars  3. Take the 2012 Salary Survey
Give us your poor, your moderately paid, your highly bonused—and possibly win a Vita Prep 3! Take the StarChefs.com 2012 salary survey today.

Read More >
Honoring Staff-Tinto  4. Honoring Staff, One Menu at a Time
What's in a name? Quite a lot, says Jose Garces, who lists his line cooks, wait staff, and dishwashers on every single menu.

Read More >

Technique  5. Technique: Sweet, Bubbly, and House-made
The sweet science of brewing root beer (and 30, count em') and other sodas at Philadelphia's Hot Diggity.

Read More >
The Weekly Mix  6. The Weekly Mix: Coffee and Cream for 2013
Refueling for a New Year with a Vietnamese coffee and bourbon cocktail at Hop Sing Laundromat.

Read More >

Crush  7. Crush: One Wine, Two Dishes
Two doses of simple, soulful food meets versatile wine, and all is harmonious.

Read More >

Venison Survey  8. Be a Dear: Take Our Venison Industry Survey
Only 10 questions stand between you and the chance to win an iPad and Chroma Knife.

Read More >
ICC 2012  9. 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 >
Vitamix  
Vitamix
When it comes to blending, Vitamix delivers
Explore Vitamix >
 10. Top 10 Jobs from the StarChefs.com's JobFinder

Sous Chef
Talented Sous Chefs Sought
Infusion Management. Group
Chicago, IL

Apply Now >

Executive Sous Chef
Executive Sous Chef at Fine Dining Philadelphia Restaurant
Daniel Stern Restaurants
Philadelphia, PA

Apply Now >

Executive Pastry Chef
Take Our Culinary Department to New Levels of Innovation
Hilton Hawaiian Village
Waikiki, HI

Apply Now >

Dean of the College of Culinary Arts
Providence Based College of Culinary Arts is Seeking a Dean
Johnson & Wales
Providence, RI

Apply Now >

Back of House Positions
Open Call for BOH Positions
Khong River House
Miami Beach, FL

Apply Now >

Line Cook / Garde Manger
Line cooks and Garde Manger Sought for Midtown Restaurant
Molyvos
New York, NY

Apply Now >

Sushi Cook
Competitive salary and great benefits!.
The Breakers
West Palm Beach, FL

Apply Now >

Executive Chef
Upscale Restaurant Venture Seeks Experienced Executive Chef
Radisson Hotel Yuma
Yuma, AZ

Apply Now >

Senior Executive Chef
SR Executive Chef for Renowned Healthcare System, Cleveland, OH
ARAMARK
Cleveland, OH

Apply Now >

Sous Chef
Growth Opportunity in San Francisco
Quince
San Francisco, CA

Apply Now >

 11. Featured Recipe: Pickled Beef Tongue, Cauliflower Purée, and Pickled Mustard Seeds from Chef Terry Koval
of Farm Burger – Atlanta, GA

View it Now >

Adapted by StarChefs.com

January 2013

Yield:
16 3-ounce portions

INGREDIENTS:
Pickled Mustard Seeds:
1 cups mustard seeds
3 cup distilled white vinegar
5 cloves garlic
4 fresh Serrano chilies
4 fresh Thai chilies

Cauliflower Purée:
½ cup yellow onion
7 tablespoons unsalted butter
1 pound Panther cauliflower
Salt
Black pepper

Pickled Beef Tongue:
3 quarts water
3 cups Champagne vinegar
1/3 cup mustard seeds
1/3 cup coriander seeds
1/3 cup chili flakes
1/3 cup whole black peppercorns
1/3 cup kosher salt
3 pounds grass-fed beef tongue, rinsed in cold water
Carrot Soup, Curried Rice Puff, Coconut Crème Fraiche, Tangerines, and Carrot Fronds
Montague

METHOD:
For the Pickled Mustard Seeds:
Combine the mustard seeds, vinegar, garlic, and both kinds of chilies in a large sauce pot; bring to a boil. Remove from heat and pour into a 1 quart container. Seal and let sit for 7 days.

For the Pickled Beef Tongue:
Combine the water, vinegar, mustard seeds, coriander seeds, chili flakes, peppercorns, and salt in a sealed container with the tongue. Refrigerate for 2 days. Preheat the oven to 325 F. Put the tongue, with its spices and liquid, into a Dutch oven. Cook in the preheated oven for 6 to 7 hours, or until tender. Remove the tongue from the liquid and cut into ½-inch slices.

For the Cauliflower Purée:
In a large sauce pan, sauté the onion with 3 tablespoons of butter until onions are translucent. Add the cauliflower and sauté until tender. Put the onions and cauliflower in a blender and puree with remaining 4 tablespoons of butter, until smooth. Reserve.

To Assemble and Serve:
Place 2 tablespoons of Cauliflower Purée on a plate. Fan out 3 slices of warm Pickled Beef Tongue on top. Top the tongue with a teaspoon drizzle of Pickled Mustard Seeds.
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