 May 28, 2006 |
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 National Pork Board Contest Searches for America’s Grilling Goddess
ARE YOU AN ULTIMATE GRILL GAL?
DES MOINES, Iowa (April XX, 2006) – Do your friends call you “Hot Mamma” for your grilling prowess? Do you “tame the flame” on a regular basis? Do you often wrangle with your favorite patio daddy-o for control of the grill tongs? If any of the above applies to you, then you may be a candidate for the National Pork Board’s “Ultimate Grill Gal” contest, a tribute to women who regularly experience the thrill of the grill.
“We know the passion for grilling is growing among women, and whether it’s to break the monotony of indoor cooking or to prepare a quick meal, it’s clear that grilling is no longer a ‘men’s only’ club,” says Traci Rodemeyer, Pork Information Manager for the National Pork Board.
A Hot Patio Makeover for the Ultimate Grill Gal
The National Pork Board’s “Ultimate Grill Gal” contest will recognize five grill goddesses nationwide – that’s one each month from May through September. Simply submit an entry (in 25 or fewer words) that explains why you’re the “Ultimate Grill Gal.” Entries will be reviewed by a panel of judges and evaluated based on originality, creativity and the ability to convey that you are an “Ultimate Grill Gal.”
Five national winners will be rewarded with an “Ultimate Grill Kit” valued at $500, which includes a Weber Q™ 300 Series gas grill and Weber Style™ grilling accessories. Weber’s chic yet substantial grill touts two burners for direct and indirect cooking, as well as a stationary cart, built-in thermometer and regulator hose for easy gas connection. Winners also receive an apron and gift certificates for pork products.
For the Rest of the Details
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Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
 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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This Week's Foodservice Daily Newsletter: Grilling with Pork
Date: May 29, 2006 - June 2, 2006
Guest Host: National Pork Board
Theme: Grilling with Pork - Monday: Mexican Mole Pork Chops; Ginger Pork Salad.
- Tuesday: Calypso Pork Chops; Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce.
- Wednesday: Asian-Flavored Baby Back Ribs; Hot and Spicy Spareribs.
- Thursday: Stuffed Pork Chops with Beer-Glazed Onions; Cinnamon Pork Roast.
- Friday: Tangy Maple-Marinated Pork Chops with Stone Fruit Salsa; Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
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The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. A MUST for every kitchen! Winners names will be drawn on May 31. Click Here to Win Yours!
Last Months Winners
Adrienne Abramson, L. Grant, Sarah Brooks and Robert Frank all won a brand new TempGun from TempGun.com. Maybe you will win this month....Click Here
Antonio Almeida from Portugal won a Resort Management Program from ResortSoftware.com worth $1000.
Food Safety Weblog Launched at the N.R.A. Show
A new weblog was launched during the National Restaurant Show last weekend in Chicago. It is your source for safety-related news. You’ll learn about products that reduce cross-contamination, prevent slippage, improve accuracy and more. After the show, you can expect to see this safety-focused community continue to grow through regular updates. The Weblog is sponsored by the fine folks at Rubbermaid, The Food Channel and Noble and Associates.
Of interest to some of our readers are the names of the bloggers used for this launch. Chef June Jacobs, CCP, Chef Ron Zabler and yours truly, Chef David and Pamela Nelson. We were asked to attend educational seminars, visit booths with safety related products and services and hold executive interviews. We would then turn our reports in to our supervisor, John Scroggins of Noble and Associates. He then published them to the online weblog. Please visit http://www.foodsafetyweblog.com for future safety weblogs and to see our work at the show. | Sponsored by |
Today's Recipe: Asian Grilled Pork Tenderloin
Makes 6 servings
Ingredients: 2 pork tenderloins (about 3/4 pound each)
chopped fresh cilantro, for garnish
1/3 cup soy sauce
1/4 cup honey
1/4 cup fresh lime juice
2 tablespoons olive or vegetable oil
3 cloves garlic, finely chopped
1 tablespoon curry powder
1 tablespoon grated fresh ginger
1/2 teaspoon ground black pepper
Preparation:
In a small bowl, combine soy sauce, honey, lime juice, oil, garlic, curry powder, ginger and black pepper; mix until well blended. Place pork tenderloins in a plastic bag, pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight.
Remove pork from marinade, reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes.
Meanwhile, place reserved marinade in a small saucepan. Bring to a boil, reduce heat and simmer 5 minutes. Serve with sliced pork, garnish with cilantro.
Tips: For a vegetarian version, replace pork with 1 1/2 pounds of extra firm tofu, cut into 1/2-inch slices, marinate as directed. Grill over medium coals 6 to 8 minutes, turning once.
Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults. More details
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