Chef Newsletter: 2005-02-27 Culinary Sunday Times

February 27, 2005

	Cooking and Tips for Seafood and Fish: Our New Seasonal Recipe Collection!
	Recent News on the Chef2Chef News Desk
	Recipe Club: Winter Recipes from Chef June Jacobs, CCP
	Visit our Newest Market Place Vendors
	Fish Tips and More!
	Recipe of the Week: Oven Roasted Salmon with Tarragon Cream Sauce
	Today's Top 10 Discussion Forum Threads
	NEW Jobs at Chef2Chef.Net

Culinary Institute
of the Month

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Cooking and Tips for Seafood and Fish: Our New Seasonal Recipe Collection!

For the months of March and April we are excited to share our Seafood and Fish Recipe Collection. You'll be able to find great recipes for shrimp, lobster, crab, clams, fish of all kinds and more. Recipes include preparations for gumbos, stew, side dishes, entrees, salads, stir-fry's, chowders, curry's and much more.

We even cover the essential tips for selecting, buying, handling, storing, and basic preparations and procedures for many kinds of fish and shellfish. And it's all in one convenient place. You'll see links to it all over the site or just CLICK HERE

Recent News on the Chef2Chef News Desk!

New Peppercorns And Ways to Use Them
FHCS Exposes Ingredients to Food Safety
McCain Foods Honored with Award
Rare Delicacy - Unearthing A Career
Kids Upfront Gets Healthy
American-Made Tequila takes Shot
Queens Galley welcomes Chef David Smythe
J-LP Foundation paid internship
Let's Get Cookin'!! Event Series in 9 cities
Seize the moment for Maine shrimp

Click here Contribute to add your news.

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This Week's Recipe Club: Winter Recipes from Chef June Jacobs, CCP

Date: February 28 - March 4, 2005
Guest Host: Chef June Jacobs, CCP
Theme: Fantastic Winter Recipes

Monday: Mussels Dijonnaise; Mésclun Salad with Blood Orange Vinaigrette.
Tuesday: Millet Risotto with Wild Mushrooms; Carrots with Capers.
Wednesday: Grandma Jacobs’ Potato Soup; Winter Vegetable Salad, Basic Dijon Vinaigrette.
Thursday: Provençal Chicken in the Pot; Provençal Herbed Bean and Pasta Soup; Crôutes.
Friday: Braised Veal Shanks in Onion Sauce; Risotto alla Milanese; Poached Pears with Lime Sabayon.

Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!

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Fish Tips and More!

Purchasing is all about QUALITY.

Only buy seafood from reputable, commercial sources.

The word "fresh" refers to seafood that has never been frozen. That is not to infer that "frozen" is bad. Frozen seafood can be superior in quality to some fresh seafood products, so base your buy on quality.

Whole fresh fish should have bright, clear and shiny eyes. Scales should be shiny and cling tightly to the skin. Look for bright pink or red gills.

Choose fillets that are moist and free of drying or browning around the edges. Look for firm fish that springs back when pressed gently with your finger. Use your nose, there should be no "Fishy" smell.

Fillets and steaks should be the same and have a fresh-cut, moist appearance with no browning or dryness around the edges.

Don't buy cooked seafood products which are in direct contact with raw seafood products in the display case of your market -there could be cross-contamination.

Store live clams, oysters, mussels, crabs, lobsters and crayfish in well-ventilated containers and cover with a damp cloth or paper towel

Cold equals Quality!

Click here for More Seafood and Fish Recipes and Tips in our New Seasonal Recipe Guide