Chef Guide for Chefs: 2004-02-08 Culinary Sunday Times

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February 8, 2004

	Celebrating Valentine's Day
	Chef2Chef Week in Tecumseh, Michigan
	Diane Brown and "The Seduction Cookbook"
	Visit our Newest Market Place Vendors
	Recipe of the Week: Seared Pepper Ahi Tuna with Cucumber Salad
	Natalie MacLean, Food and Wine Pairing

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Chef2Chef Week in Tecumseh, Michigan

Kelly Johnson, executive chef of Evans Street Station in Tecumseh, MI, recently announced the line up for the upcoming Guest Chef Series, to be held in January and February. The series is designed to promote camaraderie and a creative outlet among culinary professionals, providing yet another inspired dining experience for Evans Street Station’s guests. A special prix-fixe menu will be offered at dinner each week along with the regular Evans Street Station menu.

“Chefs from all around the country have been invited to work in the Evans Street kitchen with our crew,” Chef Johnson commented. “It is the first event of its kind in the area. It'll be great to see old friends, make new ones and see what other chefs are doing across the country."

As you are reading this, a group of chefs who met in the Chef2Chef.net Forums from all over the USA and Canada, are converging on Tecumseh. They will combine their talents and recipes for what is expected to be a fantastic menu. Their menu will be available all week long.

For the whole story or to make a reservation, CLICK HERE

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Recipe Club: Diane Brown and "The Seduction Cookbook"

My name is Diane Brown and I am the author of The Seduction Cookbook: Culinary Creations for Lovers (iUniverse Star, January 2004.) What an exciting week to be on Chef2Chef’s Recipe Club! Valentine’s Day is my favorite holiday, as I am fascinated with how food creates really romantic moments. I hope you’ll invite cupid into your kitchen by making these recipes for a loved one. Here's a look at the menu for the week!

Monday: Mussels with Wine and Herb Sauce, Mussels with Fennel, Tomato and Saffron, Green Curry Mussels, Green Basmati Rice
Tuesday: Curried Chick Pea and Red Pepper Soup, Rustic Fireside Frittata, Roasted Asparagus with Lemon, Sexy Five-Spice Oatmeal Raisin Cookies
Wednesday: Rocket Salad with Black Mission Figs, Cherry Tomatoes and Honey Balsamic Vinaigrette, Mango Jicama Chopped Salad, Endive, Orange and Fennel Salad
Thursday: Grilled Country Bread with Virgin Olive Oil and Garlic Perfume, Sweet Melon with Prosciutto, Pasta Puttanesca, Cappuccino Tiramisu
Friday: Seared Pepper Ahi Tuna with Cucumber Salad, Baked Sole with Brown Butter and Fresh Basil, Sautéed Spinach with Golden Raisins and Pine Nuts, Broiled Halibut with Orange Basil Butter and Snow Peas, Wild Aphrodite Rice

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Seared Pepper Ahi Tuna with Cucumber Salad

Cucumber’s sensual flavor and cool texture will excite all of the senses. The essences of Asia give the ahi tuna exotic appeal.

Ingredients:

1 medium cucumber, peeled and sliced into thin round slices
1/4 red onion, chopped
1/2 cup rice wine vinegar
2 tablespoons granulated sugar
1 tablespoon sesame seeds
2 8-ounce ahi tuna steaks, about 1 inch thick
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper
1 teaspoon oriental sesame oil
1 tablespoon soy sauce
2 tablespoons dry sherry
1 tablespoon chopped green onions

Procedure:

Mix the cucumber, onion, vinegar, and sugar in medium sized bowl. Cover and marinate for 30 minutes in refrigerator. Top with sesame seeds when ready to serve.

Sprinkle tuna steaks on both sides with kosher salt and coarse black pepper, pressing gently to adhere. Heat sesame oil in a large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and pink in center, about 2 minutes per side. Transfer tuna steaks to plates and keep warm.

Add soy sauce and sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with green onions. Serve with cucumber salad.

Recipe compliments of Diane Brown, author of "The Seduction Cookbook, Culinary Creations for Lovers"

Welcome to Natalie MacLean's Wine Corner!

Our new friend Natalie MacLean who was recently named the World’s Best Drink Writer, offers a FREE wine e-newsletter with wine picks, articles and humor at www.nataliemaclean.com For the next 8 weeks she will host a series of informative wine articles for the Chef2Chef Sunday Culinary Times audience. Today she'll cover the all important topic of Food and Wine Matching.

Food and Wine Matching. A Delicate Balance.

Dinner with wine used to be simple. The rule was white wine with white meat and red wine with red meat. But most of us don’t just eat meat and potatoes or drink claret and chablis these days.

With modern fusion cuisine and wines from new regions around the world, the choices – and confusion – are great. One new school of thought is that any wine goes with any dish. However, most of us don’t put ketchup on our ice cream for the same reason as we don’t drink a delicate white wine with a hearty meat dish or a powerful red wine with sole – they are mismatched flavors and textures.

When the marriage of food and wine works well, each enhances the other, making the meal greater than if you had consumed them separately. That’s why the following classic matches have survived the changes in food fashion: stilton with port, foie gras with sauternes, boeuf bourguignon with Burgundian pinot noir and goat cheese with sauvignon blanc.

For the rest of the story, credits and some classic food and wine pairings, CLICK HERE

Bon Appétit! The
Chef2Chef Team

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