 January 16, 2005 |
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  Chef of the Month: John Toulze
John Toulze started his career in hospitality at Viansa Winery in Sonoma in 1994. After several years of cooking and wine sales, John left Viansa in 1997 to help Sondra Bernstein open the girl & the fig restaurant in Glen Ellen. By the second year of business, he had taken over the kitchen as the chef de cuisine.
John has cooked for many events including the James Beard House, Sonoma Valley Wine Auction, March of Dimes, Star Chefs, Hospice du Rhone, Rhone Rangers, Napa Valley Wine Auction, Winemaker Dinners throughout Sonoma & Napa Valley, Sonoma Valley Film Festival and the Sonoma County Showcase. In addition, John teaches cooking classes at Ramekins Culinary School in Sonoma. John lives in Sonoma with his wife and three year old daughter.
Click Here for the rest of the story, some recipes from Chef John Toulze and an opportunity to win a "the girl & the fig" cookbook.
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 What’s the story behind the Mexican Shrimp seal?
Whenever you see the Mexican Shrimp seal, it guarantees the shrimp has been certified as an authentic Mexican product and has met the highest quality standards. Mexican shrimp is subject to rigorous quality control processes that go way beyond HACCP standards. The shrimp that make it, passed our intense inspections, are packed by hand and kept in carefully monitored temperatures. Random inspections are also made just before the shrimp departs.
Mexican shrimp meets and exceeds the standards set by quality assurance departments of its importers and the U.S. FDA.
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Recipe Club: All About Shrimp
Date: January 17, 2005 - January 21, 2005
Guest Host: Chef David Nelson
Theme: All About Shrimp - Monday: Shrimp and Vegetables with Linguine; Spicy Shrimp Primavera with Saffron Linguine; Shrimp, Okra and Andouille Sausage Gumbo
- Tuesday: Shrimp and Artichoke Pasta Salad with Pine Nuts; Artichokes and Shrimp in Peppery Butter Sauce; Shrimp and Cabbage Dumplings in a Ginger Broth
- Wednesday: Rice Pilaf with Shrimp and Corn; Shrimp and Crab Au Gratin; Shrimp and Crab Enchiladas in Chipotle Cream Sauce
- Thursday: Shrimp and Scallop Chowder with Coconut Milk; Shrimp and Fresh Herb Spaetzle with Creamy Tomato Sauce; Shrimp and Ginger Soup
- Friday: Shrimp and Lime Tostadas; Shrimp and Mushroom Madeira; Shrimp and Prosciutto with Balsamic Dressing
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 Hauser Chocolates: Truffles Redefined
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Today's Recipe: Shrimp and Asparagus Fettuccine
Makes 4 servings:
Ingredients: 1/4 cup olive oil
2 cloves garlic, chopped
1 cup chopped asparagus
1/2 cup finely chopped red bell pepper
1 pound uncooked shrimp, peeled and deveined
salt and freshly ground pepper
2 tablespoons butter
2 tablespoons sherry
1 teaspoon fresh thyme or 1/4 teaspoon dried
8 ounces fettuccine, cooked according to package instructions
Preparation:
Place oil and garlic in frying pan over medium heat and sauté until fragrant. Add asparagus and bell pepper and cook 1 to 2 minutes or until tender. Stir in shrimp and salt and pepper and sauté a further 3 to 5 minutes until shrimp are tender and no longer translucent. Add butter, sherry, and thyme and stir until butter has melted. Pour sauce over hot fettuccine and toss well. Serve at once.
Recipe by Chef Lee Lippert from SeafoodByNet.com. For great seafood online and more recipes visit Chef Lee Lippert's site. Sponsored by  |
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