 | Chef of the Month: Andy Husbands | | Recent News on the Chef2Chef News Desk | | Recipe Club, The Essential EatingWell Cookbook | | Some "Cool" September Giveaways! | | Recipe of the Week: Gazpacho Shrimp | | Cynthia's Corner: Muffins...The Do's and Don't's | | Top 10 Forum Discussions | | NEW Jobs at Chef2Chef.Net |
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 "Chef of the Month" Andy Husbands
With a growing national reputation as one of the country's most exciting chefs/restaurateurs, Andy Husbands has been cooking since 1984, when he was fourteen.
That was the year that Husbands, born and raised in Seattle where his father managed rock 'n roll bands, moved to Massachusetts. He took an after school job working at a neighborhood bakery, and hasn't looked back.
Financing his education at Johnson and Wales University, in Providence, Rhode Island, where he studied Culinary Arts and Food Service Management, Husbands worked at a number of Providence restaurants, in the forefront, under John Elkhay, and Guy Abelson at the InProv, honing his skills as he advanced through kitchen hierarchies in a variety of positions.
In 1992, following graduation and an "eating tour of some of Europe's cheapest restaurants," Husbands was hired as Sous Chef at the nationally renowned East Coast Grill, in Cambridge, Massachusetts, where he worked under James Beard award-winning chef Chris Schlesinger. In 1993, he was appointed Executive Chef.
For the rest of the story, great recipes and a chance to win one of 5 free autographed cookbooks, visit Andy Husbands "Chef of the Month" page.
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Recipe Club: The Essential EatingWell Cookbook
Date: September 20 - September 24, 2004
Guest Host: Patsy Jamieson
Theme: The Essential EatingWell Cookbook - Monday: Chicken Adobo Kebabs; Black Beans and Barley; Mango-Lime Sorbet.
- Tuesday: Cranberry and Ruby Grapefruit Compote; German Apple Pancake; Vanilla Cream.
- Wednesday: Turkish Red Pepper Spread; Toasted Pita Crisps; Grilled Salmon with North African Flavors; Chocolate-Hazelnut Cake.
- Thursday: Easy Salmon Cakes; Creamy Dill Sauce; Spinach Salad with Warm Maple Dressing; Chocolate-Orange Silk Mousse.
- Friday: Mediterranean Burgers; Olive Ketchup; Cool Zucchini Slaw; Peach-Blackberry Compote with Basil Syrup.
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 Chef Revival
Chef Revival is ready to outfit you with a brand new Scarf Hat, Apron and a Chef Scrub. 10 Winners will be selected on September 30th. Register for a chance to Win!
Some "Cool" September Giveaways and Sweeps
Chef Revival is ready to outfit you with a brand new Scarf Hat, Apron and a Chef Scrub. 10 Winners will be selected on September 30th. Register for Chef Revival
Chefs, Caterers and Personal Chefs. No More Masking Tape! Win a New DayMark Label Applicator and 6000 dissolvable labels. A $131 value. Four winners each month. Register for a Day Mark Label Maker
Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Sign up here for Food Arts
Visit our NEW "Chef of the Month" feature for some great recipes and Register to Win an autographed Cookbook from "The Feerless Chef" Andy Husbands.
Last month Sandra Koga, Roy Losievsky, Anthony Egan and Marc Lyons all won DayMark Label Applicators!
Last Month Chef Revival gave Josh Eans, Daniel Morrell, Timothy Berglund, Paul Deiana-Molnar, Joseph Warfield, Jessica Booth, Monte Lloyd, Tom Dingfelder, Andres Hinojosa, and Peter Evans each a new Chef Coat. The coats are a new line and will be shipped as soon as they arrive.
Nancy Wilhelm, Adrienne Abramson, Toni Kozak, Peter Mion and Florian Wehrli each won a copy of Donald Barickman's cookbook, Magnolias Southern Cuisine. Congratulations! Sponsored by |
Gazpacho Shrimp
Serves 2
Ingredients: 1 each Roma tomato, seeds removed, diced
1 tablespoon red onions, diced
2 tablespoons cucumbers, diced
2 tablespoons red bell peppers, diced
1 tablespoon green bell peppers, diced
1 sprig parsley, chopped
1 teaspoon minced garlic
1 pinch salt and pepper
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 cup white wine
1 tablespoon red wine vinegar
1 pinch salt and pepper
1 cup heavy cream
10 each shrimp, large, 16-20 count, peeled and deveined
1 cup Spanish rice
Preparation:
Combine the first 10 ingredients in a bowl and blend. Allow to rest for an hour at room temperature.
Combine the white wine, vinegar, salt and pepper in a medium saucepan and bring to a boil. Reduce by half. Then add the heavy cream and reduce again by half. Once the sauce has thickened, add the shrimp and cook for about 3 minutes, until shrimp are pink and done. Add the room temperature veggies to the pan and cook to heat through.
Serve with Spanish rice.
Cynthia's Corner: Muffins: The Do's and Don't's!
Muffins: who doesn’t love wonderful, warm, just-out-of-the-oven muffins…what a great thing to wake up to, especially with a fresh cup of coffee or tea.
Since I got my brand new stove last month, I have been baking like crazy. I cannot believe how much pleasure I get when I take a pan of muffins or a loaf of bread out of this beautiful self-cleaning <G> oven! I have missed baking very much. It’s like writing or breathing for me – just an extension of what I love to do, a natural outpouring of love, imagination, creativity, whatever you would call it.
I tried to pass these feelings to my children early on. After basic cookie baking, muffins were the next lesson for them to try. Muffins are a little bit more complicated, but not that hard, making them ideal for youngsters to make with a bit of adult help. Also, muffins are extremely versatile – countless variations ensure that there will be a favorite for everyone.
For the rest of the story and ten free muffin recipes, click here for Cynthia's Corner
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