The Dishrag Newsletter
 
Issue 302
 
April 9, 2013
IN THIS ISSUE
1.  Meet the 2013 StarChefs.com Rising Stars
2.  Letter from the Editors: NYC and a New Age of Opportunity
3.  The Weekly Mix: Punches, Daisies, and Pre-Speakeasy Advocacy
4.  The Product: Mentaiko and Deviled Eggs Squared
5.  NYC Brewing Industry: A Resurgence of Choice
6.  New York State of Wine
7.  A Snail's Tale: Lumachelle Pasta Technique
8.  Let Them Eat (Clementine) Cake!
9.  Apply Today! 4th Annual StarChefs.com International Pastry Competition
10.  Are You King of 'Cue? StarChefs.com's 1st Annual SMOKE@ICC
11.  Enter to Win: California Almond Recipe Contest
12.  Aussie Lamb Spring Fling in NYC
13.  Help Us Help the Industry: Salary Survey 2012
14.  Top 10 Jobs from StarChefs.com JobFinder
15.  Featured Recipe: Barbecued Duroc Pork Belly from Rising Star Concept Winner Joe Carroll of Fette Sau – Brooklyn, NY

StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
Aussie Lamb Spring Fling NYC  
Aussie Lamb Spring Fling NYC
Lamb: It's not just for Easter.
Learn More >
Rising Star New York  1. Meet the 2013 StarChefs.com Rising Stars
Recipe, interviews, and restaurant dreams come true, introducing the 2013 New York Rising Stars.

Read More >

Letter from the Editor  2. Letter from the Editors: NYC and a New Age of Opportunity
A new generation of go-for-broke culinary talent is redefining the heart and soul of New York cooking.

Read More >

Weekly Mix  3. The Weekly Mix: Punches, Daisies, and Pre-Speakeasy Advocacy
Sipping Jack McGarry's Gin Daisy à la Paul as a window to Dead Rabbit's old, pre-speakeasy soul.

Read More >

The Product Mentaiko  4. The Product: Mentaiko and Deviled Eggs Squared
Fishy, spicy, pungent funk. What's not to love about mentaiko?

Read More >

Brewing  5. NYC Brewing Industry: A Resurgence of Choice
Thanks to a gung-ho group of newcomers, it's time to drink in the true, modern resurgence of New York City Brewing.

Read More >
Crush

 6. New York State of Wine
#DrinkLocal hasn't entirely caught on in the New York wine scene. But thankfully for state vintners, many of the city's somms love the local juice—even if it's not an easy sell.

Read More >

technique  7. A Snail's Tale: Lumachelle Pasta Technique
A Voce's Chef Adam Nadel pairs escargot with laboriously hand-rolled "little snail" pasta.

Read More >

Whipped  8. Let Them Eat (Clementine) Cake!
Don't throw out the flavor with the fruit scraps. At The Breslin, Jane Tseng captures all the potent essence of late winter citrus with an unusual peel-to-pith approach to pastry.

Read More >

Pastry Competition  9. Apply Today! 4th Annual StarChefs.com International Pastry Competition
Desserts may veer toward smooth and sweet, but there's nothing a pastry chef loves more than the gritty challenge of competition. Apply today to enter the 4th Annual StarChefs.com International Pastry Competition, presented by PreGel America.

Read More >

Smoke@ICC  10. Are You King of 'Cue? StarChefs.com's 1st Annual SMOKE@ICC BBQ Competition
In the swirl of the 8th Annual StarChefs.com International Chefs Congress, six competing teams of chefs and pitmasters will smoke their meats (and more) at our first-ever SMOKE@ICC, presented by Chung Jung One. Sign up to compete today!

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Contest  11. Enter to Win: California Almond Recipe Contest
Submit your best almond recipe for a chance to win a trip to The Culinary Institute of America's Flavor, Quality and American Menus leadership retreat in Napa, California; your dish will also be featured in Almond Board of California's 2014 communications!

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Ausie Lamb Spring Fling NYC  12. Aussie Lamb Spring Fling NYC
Celebrate warmer weather with the Aussie Lamb Spring fling, as 10 former StarChefs.com Rising Stars showcase their culinary skills with a flavorful, pristine protein.

Read More >

Salary Survey  13. Help Us Help the Industry: Salary Survey 2012
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 >

Steelite  
Chung Jung One
Enjoy the fiery kick of Chung Jung One's Sunchang Gochujang red pepper paste.
Explore Chung Jung One >
 14. Top 10 Jobs from the StarChefs.com's JobFinder

Line Cooks
Line Cooks Sought at Top Rated NYC Italian Restaurant
Il Buco Alimentari
New York, NY

Apply Now >

Head Chef
Finally the chance to run your own small restaurant
American Contemporary Restaurant
New York, NY

Apply Now >

Line Cooks
SMOKE Restaurant Hiring Line Cooks
SMOKE Restaurant
Dallas, TX

Apply Now >

Restaurant Manager / Sommelier
Relais and Chateaux Property Seeking Manager and Sommelier
Glenmere
New York, NY

Apply Now >

Executive Chef
Upscale Restaurant Venture Seeks Experienced Executive Chef
Camden Harbour Inn
Camden, ME

Apply Now >

Executive Chef
Mexican Executive Chef for Starr Restaurant
Starr Restaurant Organization
New York, NY

Apply Now >

Pastry Chef
Pastry chef for an exciting new retail enterprise
AGHR Enterprises LLC
New York, NY

Apply Now >

Sous Chef / Chef de Cuisine
James Beard Chef seeks apprentice
Craigie on Main
Boston, MA

Apply Now >

Sous Chef
The Ritz-Carlton Marina del Rey is Seeking a Chef
The Ritz-Carlton
Marina del Rey, CA

Apply Now >

Chef de Cuisine
Ready for the big Leagues?
NYC Italian Restaurant
New York, NY

Apply Now >

 15. Featured Recipe: Barbecued Duroc Pork Belly
from Rising Star Concept Winner Joe Carroll of Fette Sau — Brooklyn, NY

View It Now >

Adapted by StarChefs.com

April 2013

INGREDIENTS:
Dry Rub: (Yield 3 cups)
1 cup kosher salt
¼ cup garlic powder
1 tablespoon ground cumin
½ cup dark brown sugar
1 tablespoon cayenne
2 tablespoons cinnamon
1½ cups ground coffee beans
¼ cup freshly ground black pepper

Duroc Pork Belly: (Yield: 1 pork belly)
1 Asian-cut Duroc pork belly

Barbecued Duroc Pork Belly
Winston Commercial

METHOD:

For the Dry Rub:
In a large airtight container, combine the salt, garlic powder, cumin, brown sugar, cinnamon, coffee, and black pepper. Store in a cool, dry place.

To Duroc Pork Belly:
Heat smoker to 220°F. Generously rub pork belly with Dry Rub. Cook in the smoker for about 5 hours and then check the internal temperature. The center should reach 180°F, and the meat should be extremely tender and falling apart. When finished cooking, remove bellies from smoker and rest 15 minutes. Slice against the grain.
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