The Dishrag Newsletter
 
Issue 303
 
April 23, 2013
IN THIS ISSUE
1.  New York City Travel Guide: Where to Eat in the Big Apple
2.  Fly on the Wall: 2013 New York City Rising Stars Honorees Dinner
3.  Subscribe to Rising Stars Magazine!
4.  Are You King of 'Cue? StarChefs.com's 1st Annual SMOKE@ICC
5.  Sign Up to Enter: 4th Annual StarChefs.com International Pastry Competition
6.  Hop to It: Brewery Ommegang's Philadelphia Hop Chef Competition
7.  Photo Galleries from Recent Tastings
8.  Enter to Win: California Almond Recipe Contest
9.  Top 10 Jobs from StarChefs.com JobFinder
10.  Featured Recipe: Octopus Bolognese with Goose Pancetta from Chef David Santos of Louro — New York, NY

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Rising Star New York  1. New York City Travel Guide: Where to Eat in the Big Apple
From Boerum Hill to Broadway and the Bronx, what we've tasted in New York City in 2013.

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Fly on the Wall  2. Fly on the Wall: 2013 New York City Rising Stars Honorees Dinner
The stars aligned at Sirio Maccioni's Le Cirque as New York City's culinary community gathered to celebrate the newest class of StarChefs.com Rising Stars.

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Magazine  3. Subscribe to Rising Stars Magazine!
Stay connected with our insider culinary coverage with a subscription to StarChefs.com’s Rising Stars Magazine. For just $16, StarChefs.com will deliver four issues with the lowdown on talented chefs, cutting-edge recipes, interviews, techniques, and mouthwatering photographs.  Subscribe today!

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SMOKE@ICC  4. 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, ten competing teams of chefs and pitmasters will smoke meats (and more) at our first-ever SMOKE@ICC, presented by Chung Jung One. Sign up to compete today!

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Pastry Competition  5. 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.

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Competition  6. Hop to It: Brewery Ommegang's Philadelphia Hop Chef Competition
Tonight six Philadelphia chefs will battle it out to see who can make the most beer-friendly (and badass) dish with Brewery Ommegang Belgian-style beer.

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Photo Galleries  7. Photo Galleries from Our Recent Tastings
Photo galleries from the 2013 New York Rising Stars event, plus recent tastings at Atera, Huckleberry Bar, Jo’s, and Big Alice Brewing!

View Photos >


Contest  8. 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!

Read More >

Steelite  
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Forget Plating 101—Express Yourself with Steelite
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 9. Top 10 Jobs from the StarChefs.com's JobFinder

Restaurant Chef
Ohio Marriott is Seeking a Talented Restaurant Chef.
Marriott
Columbus, OH

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Chef de Cuisine
Chef de Cuisine at NYC Times Square Hotel
Millennium Broadway Hotel
New York, NY

Apply Now >

Executive Chef
Upscale Restaurant Venture Seeks Experienced Executive Chef
1757 Tavern
Seymour, CT

Apply Now >

Executive Chef
Upscale Restaurant Venture Seeks Experienced Executive Chef
CGM
New York, NY

Apply Now >

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

Apply Now >

Sous Chefs
Join our Top Flight Restaurant Group in Bethesda
Food, Wine & Company
Bethesda, MD

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Chef de Cuisine
Chef de Cuisine at Bondir Restaurant in Boston
Bondir Restaurant
Boston, MA

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Creative Pastry Chef
Creative Pastry Chef for Hudson Valley Restaurant
Castle Hotel & Spa
Tarrytown, NY

Apply Now >

Sous Chef
Sous-Chef for Fishing Lodge in Alaska
Deep Creek Fishing Club
Ninilchik, AK

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Sous Chef
Incredible Sous Chef Opportunity at Inn and Spa at Loretto
Inn & Spa at Loretto
Santa FE, NM

Apply Now >

 10. Featured Recipe:
Octopus Bolognese with Goose Pancetta

from Chef David Santos of Louro — New York, NY

View It Now >

Adapted by StarChefs.com

April 2013

INGREDIENTS:
Goose Pancetta: (Yield: 1 breast)
2 cups kosher salt
¼ cup sugar
1 tablespoon pink salt
1 tablespoon ground fennel seeds
1 tablespoon ground coriander
1 tablespoon ground black pepper
1 tablespoon chili flakes
1 goose breast

Octopus Bolognese: (Yield: 3½ quarts)
large Portugese octopus cleaned and cut into large chunks
2 large carrots peeled and chopped
1 large onion chopped
20 cloves garlic
1 cup olive oil
2 cups red wine
1 cup tomato paste
2 quarts whole tomatoes puréed
Salt
Black pepper

Tagliatelle: (Yield: 6 to 8 servings)
28 egg yolks
2 eggs
1 tablesppoon milk
1 tablespoon olive oil
1 kilogram flour
2 tablespoons salt

To Assemble and Serve: (Yield:1 serving)
¼ cup cream
1 tablespoon chili flakes
3 basil leaves julienned
Grated parmesan cheese

Octopus Bolognese with Goose Pancetta
Winston Commercial

METHOD:

For the Goose Pancetta:
In a non-reactive container, combine kosher salt, sugar, pink salt, fennel seeds, coriander, black pepper, and chili flakes. Bury goose breast in cure, cover, refrigerate, and cure 3 days. Rinse and dry. Tie with butchers twine and hang in walk-in at least 1 to 2 weeks.

For the Octopus Bolognese:
In a meat grinder fitted with a fine die, grind octopus, carrots, onions, and garlic. In a medium saucepan, heat olive oil over medium-high heat. Add ground octopus-vegetable mixture and sweat until vegetables are soft and octopus tightens up. Deglaze with red wine and reduce slightly to burn off some of the alcohol. Add tomatoes and stir to incorporate. Bring to a boil, reduce to a simmer, cover, and cook 2 hours, until octopus is tender. Season with salt and pepper.

For the Tagliatelle:
In a bowl, whisk together egg yolks, eggs, milk, and olive oil. Pour three-quarters of the flour into  a large bowl, work in salt, and make a well in the center. Pour wet ingredients into the well. With your fingers, slowly work the wet ingredients into the dry until dough comes together. Begin pressing the dough together to form a ball. Knead dough 15 minutes, until smooth and elastic, adding additional flour, as needed. Press dough flat, and with a pasta machine, roll dough through thickest setting. Continue rolling to thinnest setting. Cut pasta into 15 sheets. Layer pasta sheets, sprinkling flour in between, and fold in thirds.  Cut the pasta into tagliatelle and lay it out to dry.

To Assemble and Serve:
Dice 1 tablespoon Goose Pancetta. Bring a large pot of salted water to a boil and cook 15 strands Tagliatelle to nearly al dente. Drain. Heat a frying pan, and render Goose Pancetta with chili flakes.  Pour in ½ cup Octopus Bolognese and cream. Simmer gently to incorporate. Add Tagliatelle to the sauce and toss to combine. Finish cooking the Tagliatelle in the sauce for at least 1 minute and finish with basil.  Plate and garnish with Parmesan.
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