June 29, 2003 - Issue 55
The Dishrag
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IN THIS ISSUE
1. Celebrate Liberty with Brasserie Les Halles
2. Throw a Swank Summer Soirée
3. Capital Eats: A Food Lover's Guide to Washington, DC
4. For Chocolate Lovers Only: Sweet Strawberries
5. New Sommelier: Jean Luc Le Dû
6. Read, Learn, and Cook
7. StarChefs Culinary JobFinder's Top Five Jobs
8. Chianti Reconsidered
9. Grilled Swordfish with Artichokes, Tomatoes, and Olives

If you like food. A lot. Visit http://www.starchefs.com
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1. Celebrate Liberty with Brasserie Les Halles
Commemorate July 4th and France's Bastille Day with fun and food. Brasserie Les Halles generates excitement with its new StarChefs.com Chefs Races in New York, Washington, DC, and Miami. Get into the spirit and sample the flavor of freedom with one of these festive recipes.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/events/les_halles_liberty_2003/html/index.shtml

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2. Throw a Swank Summer Soirée
Take a few tips from our entertaining experts and host this season's hottest party. http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/entertaining_u/html/issue_04.shtml

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3. Capital Eats: A Food Lover's Guide to Washington, DC
Explore more than just history in our nation's capital. Discover new flavors at some of DC's hottest dining destinations and pamper yourself in one of the capital's most stylish hotels.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/travel/washington/html/index.shtml

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4. For Chocolate Lovers Only: Sweet Strawberries
Taste the perfect combination of flavor with fresh summer strawberries and decadent chocolate. Give yourself a sweet treat with one of Stephanie Zonis' easy recipes.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/chocolate_lovers/2003/html/june/index.shtml

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5. New Sommelier: Jean Luc Le Dû
StarChefs' newest featured sommelier is Jean Luc Le Dû from Daniel in New York City. Challenge this award-winning sommelier to teach you more about wine.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/cgi-bin/wine.pl

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6. Read, Learn, and Cook
Discover your inner chef with Donna Hay's book, Modern Classics: Book 1. Learn basic techniques for creating flavorful salads, soups, roasts, and pasta dishes.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/shop/cookbooks/star_cookbooks/html/modern_classics.shtml

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7. StarChefs Culinary JobFinder's Top Five Jobs

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    8. Chianti Reconsidered
    Uncork a Tuscan treasure. Enjoy a glass of Chianti and renew your relationship with a classic summer wine.
    http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/wine/features/html/feature_17.shtml

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    9. Grilled Swordfish with Artichokes, Tomatoes, and Olives
    By Chris Schlesinger & John Willoughby
    from License to Grill (William Morrow and Company, 1997)
    Along with tuna, swordfish is probably the preeminent grilling fish, because the tight texture of its flesh approximates that of meat. Swordfish freezes better than any fish I know. I hesitate to say this, but there is some pretty high quality frozen swordfish referred to as "clipper sword", because it is caught and quick-frozen within hours. Freezing technology has advanced a great deal over the years, and I think a lot more of our seafood than we know is frozen before we eat it.

    But back to cooking. Here we accent the steaklike quality of swordfish with a collection of Mediterranean ingredients mixed together in a free- form chunky relish/salad type preparation. The poached, then grilled artichockes are excellent all by themselves, but they are even better mixed with other ingredients, and I think they complement the swordfish very well.

    You can substitute steaks of tuna, mahi mahi, or salmon in this recipe.

    Yield: 8 Servings



      Ingredients:

      • 2 large artichokes
      • 1/4 cup vegetable oil
      • Salt and freshly cracked black pepper to taste
      • 1 large tomato, cored and diced
      • 1/2 cup pitted brine-cured black olives
      • 1/4 cup roughly chopped fresh parsley
      • 1 teaspoon minced garlic
      • 1 teaspoon red pepper flakes
      • 1/3 cup extra virgin olive oil
      • 1/4 cup fresh lemon juice (about 1 lemon)
      • 4 8-ounce swordfish steaks, about 1 1/2 inches thick

      Cut off the top third of each artichoke, snip off the sharp tips from the remaining leaves, and trim the bottom slightly so that it is even.

      In a small stockpot, bring 3 quarts of lightly salted water to boil. Add the artichockes and boil for about 20 minutes, or until the outer leaves pull away easily with a sharp tug. Drain the artichokes, immediately plunge them into ice and water to stop the cooking process, and then drain again.

      Cut the artichokes in half lengthwise, brush them lightly with 2 tablespoons of vegetable oil, and sprinkle with salt and pepper to taste. Place the artichokes on the grill over a medium-hot fire, cut side down, and cook them for about 10 minutes, or until the cut sides are well browned. Remove the artichokes and cut each half in half.

      In a medium bowl, combine the artichokes, tomato, olives, parsley, garlic, red pepper flakes, olive oil and lemon juice and mix well. Set aside.

      Check to be sure the fire is still at the medium-hot level. If it is not, add a bit of fuel and wait until it is caught. Rub the swordfish steaks with the remaining 2 tablespoons olive oil, sprinkle with salt and pepper to taste, and place on the grill. Cook for 5 to 7 minutes per side, turning only once. To check for doneness: Cut into one of the steaks; it should be just opaque throughout. Remove from the grill and serve, topped with the artichoke mixture.

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      StarChefs . . . If you like food. A lot.