February 1, 2006 - Issue 98
The Dishrag
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IN THIS ISSUE
1. Super Bowl XL: In-house and Off-premise, The Winning Combination
2. Chinese New Year with Chef Richard Chen of Wing Lei - Las Vegas, NV
3. Aphrodisiacs Volume 10: Sex and the City of Angels
4. Love Potions Number 7
5. Star Vintner: Super-Portuguese, Luis Pato
6. Bistro Night Featuring Chef Gordon Hamersley
7. Chef Holly Smith's Technique for Preparing Gnocchi
8. San Miguel for the Food Savvy
9. Culinary on the Curve: What Chefs are Cooking Now (and Why?)
10. February Food Calendar
11. Nominate 2006 Rising Stars for New York and Washington, DC
12. Top 5 Best-Selling Cookbooks
13. Top 10 Jobs on StarChefs.com JobFinder
14. QuickMeals Recipe for Veal Saltimbocca with Creamed Spinach from Chef Robert Jean of Teatro in Boston, MA

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1. Super Bowl XL: In-house and Off-premise, The Winning Combination
Restaurants and bars may draw big crowds, but the real money maker on Super Bowl Sunday is catering your customers' at-home parties, or preparing ready-to-go feasts for pick-up or delivery. The off-premise revenue these services will create in addition to your restaurant's in-house sales is sure to make for a winning combination. Rising Star Chef Sean Griffin of Neros at Caesars Palace in Las Vegas shares his spruced-up menu of Super Bowl eats.
http://www.starchefs.com/features/super_bowl/2006/html/index.shtml

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2. Chinese New Year with Chef Richard Chen of Wing Lei - Las Vegas, NV
Kung hei fat choy! It's the year of the dog! The Chinese New Year began on January 29th and marked the start of the year 4703 on the Chinese calendar. The three-week long Chinese New Year Festival can be traced back thousands of years, and is accompanied by a multitude of customs, traditions - and flavorful foods! Chef Richard Chen of Wing Lei at the Wynn Las Vegas offers his blend of Cantonese, Shanghai and Szechwan style of cuisine to promote the fulfillment of wealth and happiness in the New Year, with recipes for a Peking Duck Salad, Short Ribs, and Deep Fried Shrimp with Chili Sauce.
http://starchefs.com/features/chinese_new_year/2006/html/index.shtml

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3. Aphrodisiacs Volume 10: Sex and the City of Angels
Whether it's for love or lust, food is frequently utilized to trigger the release of endorphins and other body chemicals to send messages of pleasure throughout the body. It's no surprise then that in preparation for Valentine's Day, restaurant reservations around the country are booked far in advance, dining rooms are rearranged for tables of two, and chefs strive to concoct sensual menus. We asked five chefs from Los Angeles to offer their recipes for a seductive dish, each one engaging a different sense--sight, taste, touch, sound and smell--to inspire Valentine' Day menus in restaurants across the country.
http://www.starchefs.com/features/aphrodisiacs/volume_10/html/index.shtml

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4. Love Potions Number 7
Magicians' potions are said to heal and bewitch. Sorcerers and witches take notice! Bar chefs are closing in on your domain, mixing cocktails and philters to keep passionate sparks of Valentine's Day afire late into the evening. With the right ingredients, you may even make someone fall in love with you. Valentine's Day is one of the best days of the year for restaurant sales. This year, do something to assure your bar will enjoy the same success, and offer your guests a variety of "love potions" to tantalize and romance.
http://www.starchefs.com/love_potions/volume_07/html/index.shtml

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5. Star Vintner: Super-Portuguese, Luis Pato
When it comes to wine, Portugal has meant Port for a long time, but the Iberian peninsula has been taking another look at their table wines: the Douro, where Port is made, is making more and more unfortified wines, the Alentejo is running over with up-and-coming producers, and regions already known for table wines like the Dao and Bairrada have bolstered their quality as well.
http://www.starchefs.com/wine/starvintners/html/luis_pato/index.shtml

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6. Bistro Night Featuring Chef Gordon Hamersley
Veteran Star Chef Gordon Hamersley has been on the culinary scene since the early 1980s and is a role model to young chefs. Over the years, he has successfully maintained the integrity of his one beloved restaurant, Hamersley's Bistro, while continuing to retain culinary excellence. Chef Hamersley is an example for chefs who strive to remain grounded in their original passion: cooking.
http://www.starchefs.com/features/bistro_night/html/index.shtml

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7. Chef Holly Smith's Technique for Preparing Gnocchi
Despite the myriad modern interpretations of this classic favorite, high quality Italian flours and gentle mixing by hand remain the keys to success with gnocchi. Rising Star Chef Holly Smith of Café Juanita in Kirkland, Washington suggests the use of "Tipo 00" or semolina flour, as she demonstrates her technique for preparing gnocchi.
http://www.starchefs.com/events/studio/techniques/HSmith/index.shtml

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8. San Miguel for the Food Savvy
The sleepy city of San Miguel, Mexico, is best known in America as an artists' enclave and a haven for American expatriates. What most guidebooks won't tell you is that San Miguel de Allende, located in the central Mexican state of Guanajato, offers a wealth of authentic culinary discoveries. Forget the homogenized Mexican fare commonly found in the U.S - tacos, nachos, quesadillas - and think fresh sopas, hot chiles, and homemade mole.
http://www.starchefs.com/features/travel/san_miguel/html/index.shtml

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9. Culinary on the Curve: What Chefs are Cooking Now (and Why?)
America's palate is growing more sophisticated. The increasingly casual approach to dining and a more adventurous culinary spirit is leading to the emergence of small plates menus. The first Michelin guide introduced in New York demonstrates Americans' fervor for ethnic fine dining. The number of establishments offering chef's tasting menus has skyrocketed. "Designer" menus are getting nixed, and thematic menus are emerging. Chefs are sourcing exotic ingredients, Sous Vide goes mainstream, and the use of savory ingredients in desserts has proven to be a lasting trend.
http://www.starchefs.com/features/editors_dish/culinary_trends/index.shtml

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10. February Food Calendar
Here's a glimpse of just some of the food events throughout the United States planned for the month of February. For a complete listing of events with contact information, purchase a one-year subscription to The Food Calendar today!
http://www.starchefs.com/events/food_calendar/html/calendar_display.php

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11. Nominate 2006 Rising Stars for New York and Washington, DC
StarChefs.com is accepting nominations for Rising Stars for New York and Washington, DC. These industry awards recognize the country's top up-and-coming chefs, pastry chefs, bar chefs and sommeliers who demonstrate exceptional ability, motivation, and the potential to have a positive impact on the culinary field. To nominate a Rising Star click here:
http://www.starchefs.com/survey/takesurvey.php?id=141

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12. Top 5 Best-Selling Cookbooks
StarChefs has partnered with Jessica's Biscuit® eCookbooks to bring you the greatest selection of cookbooks at a steep discount, including these best sellers. As always, enjoy free shipping on purchases of $25 or more!

1. Silver Spoon
By The Editors of Silver Spoon
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=69139320041124161611&action=det_34253&searchvalues=&searchlogic=advsearch

2. Rachel Ray 365 No Repeats: A New 30-Minute Meal for Every Day of the Year
By Rachel Ray
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=69139320041124161611&action=det_34351&searchvalues=&searchlogic=advsearch

3. Everyday Italian: 125 Simple and Delicious Recipes
By Giada De Laurentiis
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=40770320040304152310&action=det_33136&searchvalues=&searchlogic=advsearch

4. Best Recipes in the World: More Than 1,000 International Dishes to Cook At Home
By Mark Bittman
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=40770320040304152310&action=det_34340&searchvalues=&searchlogic=advsearch

5. Charcuterie: The Craft of Salting, Smoking, and Curing
By Michael Ruhlman and Brian Polcyn
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=69139320041124161611&action=det_34394&searchvalues=&searchlogic=advsearch

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    13. Top 10 Jobs on StarChefs.com JobFinder
    Executive Chef
    Catering Leadership Opportunity
    Kurant Events
    Texas
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=201238&positionid=

    Sales Position
    Introduce Our Artisanal Products to Chefs
    Vermont Butter and Cheese Company
    New York
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=200885&positionid=

    Sous Chef
    Sous Chef and Kitchen Manager for Waterfront Cafe
    Macky's Bayside Bar and Grill
    Maryland
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=201000&positionid=

    Pastry Chef Instructor
    Where You Learn by Living it!
    New England Culinary School
    Vermont
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=201237&positionid=

    Chef
    Seeking Creative Chef
    Capital Restaurants
    Washington, DC
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=200841&positionid=

    Chef
    Bake Sweets and Savories for Midwest Tearoom
    Hart's Tea and Tarts
    Iowa
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=200781&positionid=

    Assistant Food and Beverage Manager
    Amazing Position for the Right Match
    Witherspoon Grill
    New Jersey
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=200568&positionid=

    Executive Catering Chef
    High-End Catering in NYC
    Montrone, Inc
    New York
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=200663&positionid=

    Banquet Chef
    Join New Orlean's Top Hotel
    The Windsor Court Hotel
    Louisiana
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=200480&positionid=

    Executive Chef
    New Latin and Tapas Restaurant in Hot Area!
    Mojitos Latin Grill
    Florida
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=200820&positionid=

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      14. QuickMeals Recipe for Veal Saltimbocca with Creamed Spinach from Chef Robert Jean of Teatro in Boston, MA
      Adapted by StarChefs.com

      Yield: 6 Servings

      Ingredients:
      Veal:
      6 (6-ounce) veal top medallions
      30 fresh sage leaves
      30 thin slices of imported prosciutto
      1 cup olive oil

      Sauce:
      ¼ cup canola oil
      1 pound chicken wings, cut up
      ½ cup celery, diced
      1 cup diced onions
      ½ cup carrots, diced
      4 garlic cloves, crushed
      ½ cup tomato paste
      1 bottle Florio Marsala wine
      6 cups chicken stock or canned broth
      2 bay leaves
      2 sprigs thyme
      ½ cup brown sugar
      ¼ cup white wine vinegar
      ½ cup oyster mushrooms, browned in sugar
      ½ cup small shiitake mushroom caps, browned in butter

      Spinach:
      1 Tablespoon butter
      1 medium onion, diced
      1 pound Cello spinach, stemmed and chopped
      1 cup heavy cream
      Pinch of ground nutmeg
      1 teaspoon lemon juice
      Salt and pepper, to taste

      Garnish:
      Parmesan cheese, sliced

      Method:
      For Veal:
      Place the veal between 2 pieces of plastic wrap, and use a meat tenderizer to pound the medallions out to approximately 3 times their original size. Remove the plastic. Evenly place 5 sage leaves on each medallion. Top with 4-5 slices of prosciutto, fully covering the veal but not overlapping. Place the veal between another 2 pieces of plastic, and pound it out until the prosciutto and sage are well embedded into the veal. Each piece should be approximately 1/8-inch thickness.

      In a large skillet, heat the oil until it is very hot. Sear each side of each veal medallion until it is a light brown color. This will happen very quickly; do not overcook the veal or it will become tough. Keep the veal warm by setting it aside on a warmed plate.

      For Sauce:
      Heat the oil in a large skillet until it starts to smoke. Add the chicken, reduce the heat to medium and brown the wings on all sides until golden brown, being careful not to burn them. Drain most of the excess fat. Add the celery, onions and carrots. Cook vegetables until they soften, approximately 4-5 minutes. Add the garlic and cook until it softens. Add the tomato paste; cook for approximately 5 minutes, or until the paste begins to stick to the bottom of the pan. Add 2/3 of the wine, and using a wooden spoon, stir occasionally, gently scraping the fond from the bottom of the pan. Reduce the wine until it takes on a sticky consistency. Add the chicken stock, bay leaves and thyme, and continue to reduce at a simmer for approximately 45 minutes. Skim the surface occasionally with a ladle, removing excess fat.

      Pour the remaining wine, sugar and vinegar in a separate sauce pan, and simmer the liquid, reducing it to a syrupy consistency. Once the marsala sauce thickens, add the syrup, or "gastrique." Simmer for several more minutes, continuing to skim excess fat from the top. Strain sauce through a chinois.

      Keep the sauce warm on a very low heat. Several minutes before serving, add the mushrooms, and season with salt and pepper to taste.

      For Creamed Spinach:
      Heat the butter in a large skillet. Sweat the onions over low heat until they become translucent. Add the spinach and cook until the leaves are soft and wilted. Transfer to a strainer or kitchen towel, and squeeze out as much liquid as possible. Add the heavy cream to the pan and simmer. Put the spinach and onions back in the pan and add the nutmeg and lemon juice. Cook until the spinach takes on a stiff but creamed consistency. Season with salt and pepper to taste. Keep the creamed spinach warm on a very low heat.

      To Assemble and Serve:
      Divide the creamed spinach evenly among warmed serving plates. Place 1 piece of veal on top of the spinach. Spoon equal amounts of marsala sauce and mushrooms on top of the veal. Garnish with sliced Parmesan cheese, and serve immediately.

      Wine Pairing:
      2000 Bottega Vinaia Lagrein

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      Recipes don't have to be complicated to be delicious. Check out QuickMeals and learn celebrity chefs' secrets for preparing fast and easy weeknight recipes.

      Click here to register for ONE-WEEK FREE TRIAL of QuickMeals:
      http://www.starchefs.com/recipes/quick_meals/offer.php

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      Newsletter Editor: Miriam Marcus
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      StarChefs.com . . . the magazine for culinary insiders