The Dishrag Newsletter
 
Dishrag 305: Best of the Bay Area: Rising Stars, Travel, and Personality on the Plate
 
May 16, 2013
IN THIS ISSUE
1.  2013 San Francisco Bay Area Rising Stars: Why They Shine
2.  Letter from the Editor: Personality Is Front and Center in San Francisco
3.  The Tastes and Sips of Northern California: Bay Area Travel
4.  Technique: Smoked Cashew-Nettle Ricotta
5.  Whipped: Plate Envy at Atelier Crenn
6.  The Weekly Mix: Two Minds, One Great Drink at Trick Dog
7.  Top Pair: Pouring Uphill, Italian Wine in California
8.  The Product: Abalone, the Flavor of Northern California
9.  Featured Video: Building a Hotel Empire with Personality
10.  Last Chance to Enter 1st Annual SMOKE@ICC
11.  Apply Today! 4th Annual StarChefs.com International Pastry Competition
12.  Subscribe to Rising Stars Magazine!
13.  Top 10 Jobs from StarChefs.com JobFinder
14.  Featured Recipe: Pickled Lamb Tongue with Radish Top Gribiche and Fried Lamb Heart

StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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2013 San Francisco Bay Area Rising Stars: Why They Shine  1. 2013 San Francisco Bay Area Rising Stars: Why They Shine
Introducing the men and women who won our hearts (and stomachs) in the Bay Area.

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Letter from the Editor: Personality Is Front and Center in San Francisco  2. Letter from the Editor: Personality Is Front and Center in San Francisco
Exploring a new and striking sense of individualism in a town that's fiercely loyal to local.

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The Tastes and Sips of Northern California: Bay Area Travel  3. The Tastes and Sips of Northern California: Bay Area Travel
Put on your organic, locally grown hemp stretch pants, here are our favorite 60 (or so) San Francisco restaurants and bars. Plus posh hotel recs.

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Technique: Smoked Cashew-Nettle Ricotta  4. Technique: Smoked Cashew-Nettle Ricotta
Berkeley demands a vegan charcuterie board, and Gather's Chef Sean Baker delivers.

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Whipped: Plate Envy at Atelier Crenn  5. Whipped: Plate Envy at Atelier Crenn
When Juan Contreras crafts a dessert, he builds it from the plate up.

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The Weekly Mix: Two Minds, One Great Drink at Trick Dog  6. The Weekly Mix: Two Minds, One Great Drink at Trick Dog
Do you have a Pantone to match that cocktail? "Why, yes," says the minty, smoky, fresh Polar Bear (#2912).

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Top Pair: Pouring Uphill, Italian Wine in California  7. Top Pair: Pouring Uphill, Italian Wine in California
An Argentine somm pairing afforable Italian wines in California—and it's a perfect match.

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The Product: Abalone, the Flavor of Northern California  8. The Product: Abalone, the Flavor of Northern California
Three chefs devoted to one glorious product: how to store, prep, and cook abalone.

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Featured Video: Building a Hotel Empire with Personality  9. Featured Video: Building a Hotel Empire with Personality
Boutique hotel pioneer Yvonne Lembi-Detert shares her passion and vision for the hospitality industry.

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Last Chance to Enter 1st Annual SMOKE@ICC  10. Last Chance to Enter 1st Annual SMOKE@ICC
Don't miss out—apply by May 20 to compete in our first-ever SMOKE@ICC, presented by Chung Jung One.

Read More >

Apply Today! 4th Annual StarChefs.com International Pastry Competition  11. 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 >

Subscribe to Rising Stars Magazine!  12. Subscribe to Rising Stars Magazine!
Stay connected with our insider culinary coverage with a quarterly subscription to StarChefs.com's Rising Stars Magazine. For just $16, StarChefs.com will deliver the lowdown on talented chefs, cutting-edge recipes, interviews, techniques, and mouthwatering photography. Subscribe today!

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 13. Top 10 Jobs from the StarChefs.com's JobFinder
Restaurant Sous Chef
Restaurant Sous Chef for Walt Disney in California
Walt Disney Parks & Resort
Anaheim, CA

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Executive Chef
Upscale Restaurant Seeks Experienced Executive Chef
NJ Based Restaurant
Hoboken, NJ

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Chef Manager
Incredible Chef Manager Position Available
Camp Horseshoe
Northwoods, WI

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Sous Chefs Banquets
The Phoenician Voted #1 Best Place to Work
The Phoenician
Scottsdale, AZ

Apply Now >

Chef de Cuisine
Chef de Cuisine for Highly Acclaimed Restaurant Group
Whisknladle
San Diego, CA

Apply Now >

Personal Chef
NY Based Family Seeking Personal Chef
Private Residence
Watermill, NY

Apply Now >

Sous Chef
Sous Chef Needed at Westin Pasadena
The Westin Pasadena
Pasadena, CA

Apply Now >

Sous Chef
Sous Chef sought in sunny Denver!
Inverness Hotel
Denver, CO

Apply Now >

Baker
Experienced Bread Baker Wanted at La Bicyclette Restaurant
La Bicyclette Restaurant
Carmel, CA

Apply Now >

Line Cook/Prep Cook/Oyster Shucker
Midtown NYC Restaurant is Seeking Cooks
Notar hospitality
New York, NY

Apply Now >

 14. Featured Recipe: Pickled Lamb Tongue with Radish Top Gribiche and Fried Lamb Heart
from Chef Brandon Jew of Bar Agricole — San Francisco, CA

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Adapted by StarChefs.com

May 2013

INGREDIENTS:

Brine:
2½ quarts water
1 cup salt
1 tablespoon curing salt

Pickled Lamb Tongue:
3 quarts and 1 cup water
14 to 16 lamb tongues
5 cups Champagne vinegar
4 tablespoons salt
3 cups sugar
1 tablespoon mustard seeds
1 tablespoon cumin
1 tablespoon white peppercorns
1 tablespoon black peppercorns
1 tablespoon coriander
1 tablespoon fennel seeds

Egg Yolk Sauce:
3 egg yolks
salt

Radish Top Gribiche:
1 tablespoon minced shallots
1 teaspoon capers
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
2 tablespoons chopped radish tops
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
4 tablespoons chopped cooked egg white
½ cup extra virgin olive oil

Fried Lamb Heart:
1 lamb heart, thinly sliced

To Assemble and Serve:
1 head puntarelle
1 Misato rose radish
lemon vinaigrette
Pickled Lambs' Tongues with Radish Top Gribiche and Fried Lamb's Heart
Brought to you by
Montague

METHOD:

For the Brine:

In a large saucepan, combine water, salt, and curing salt and bring to boil. Remove from heat, stir salt to dissolve, and cool completely.

For the Pickled Lamb Tongue:

In a non-reactive container submerge lambs' tongues in Brine. Refrigerate 24 hours. Rinse brined tongues under cool water. In a large pot, combine tongues, 2½ quarts water, 2 cups Champagne vinegar, and 3 tablespoons salt; bring to boil. Reduce heat to low and simmer 2 hours, until tongues are tender. Rinse tongues and remove outer membrane.

In a large saucepan, combine remaining 3 cups water, 3 cups vinegar, and 1 tablespoon salt with the sugar, mustard seeds, cumin, peppercorns, coriander, and fennel seeds, bring to boil. Remove from heat and cool completely. Submerge cooled, poached lambs' tongues in the pickling liquid and refrigerate overnight.

For the Egg Yolk Sauce:

In a medium bowl set over a double boiler, whisk egg yolks until they start to thicken, 3 to 5 minutes. Cool down in over an ice bath, season, and transfer to a piping bag. Reserve in refrigerator.

For the Radish Top Gribiche:

In a medium bowl, toss to combine shallots, capers, cilantro, parsley, radish tops, vinegar, mustard, egg, and olive oil.

For the Fried Lamb Heart:

Heat fryer oil to 350°F. Fry lamb heart slices until crisp. Season and drain on paper towels until cooled. Store in an airtight container.

To Assemble and Serve:

In a medium bowl, toss puntarelle and radish and dress with lemon vinaigrette. Cut a Pickled Lamb Tongue on a bias into 4 or 5 bite-sized pieces. In a small bowl, combine tongue with 1 tablespoon of Radish Top Gribiche and toss to coat. Deposit dots of Egg Yolk Sauce, of varying sizes, down the center of a rectangular plate. Arrange pieces of tongue, along with dressed puntarelle and radish slices, on plate. Garnish with Fried Lamb Heart.


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