 November 12, 2006 |
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 The Chef2Chef Thanksgiving Recipe Collection Is "Live"
Our 7th annual Thanksgiving Recipe Guide is now online site-wide. The Thanksgiving Recipe Guide starts with great safety tips for the holidays then on to valuable tips on when and how to purchase that turkey and how to store and prepare it. There is a section on side dishes, breads, soups, sauces, gravies, dips, desserts and more. And for you early bird Holiday Shopper, there is a Holiday Gift Idea button featuring the sponsors who make the Guide possible. Click Here for The Chef2Chef Thanksgiving Recipe Guide and Bookmark it now!
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Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
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At our campus in Hyde Park, New York, we don’t just have master chefs; we have the most Certified Master Chefs of any culinary college on our outstanding faculty. We don’t just have alumni; we have a network of more than 37,000 graduates, many of them leaders in the food industry. We don’t just offer hands-on experience; students spend over 1,300 hours in the kitchen or bakeshop, more than at almost any other culinary school.
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This Week's Foodservice Daily Newsletter: The Spice and Herb Bible
Date: November 13, 2006 - November 17, 2006
Guest Host: Ian Hemphill and Kate Hemphill
Theme: The Spice and Herb Bible - Monday: Ajowan Spice; Mushroom and Apple Tarts
- Tuesday: Green Cardamom; Cardamom Mangoes.
- Wednesday: Curry Leaf; Prawns Masala.
- Thursday: Grains of Paradise; West African Beef Stew.
- Friday: Lemon Myrtle; Lemon Myrtle Scallops with Citrus Salad.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
Nominate Your Holiday Hero to Win a Visit from Chef Art Smith
Sara Lee Food & Beverage has teamed with best-selling author and celebrity chef Art Smith to announce the “ Holiday from the Holidays” contest beginning Nov. 2 on www.TotalMealsOnline.com Sara Lee Food & Beverage – which offers brands such as Sara Lee, Hillshire Farm, Jimmy Dean, Senseo and State Fair – will reward a deserving holiday hero with a personal visit from Smith, who will offer his expertise and holiday entertaining solutions while helping prepare a meal for the winner’s family and friends.
According to a survey conducted by Kelton Research, the average household expects to host approximately 14 guests in their home over the course of the winter holiday season, with the host spending more than four hours per day preparing meals such as breakfast, lunch, snacks and dinner in the days leading up to the larger holiday feasts. In other words, the season may be a vacation for some, but for holiday hosts it can be the busiest, most stressful time of the year.
According to Smith, signs of this stress may appear in the prepared meals and put a damper on holiday festivities.
“Having family and friends together is the most important part of the holiday season,” says Smith. “It doesn’t have to be stressful! I have partnered with Sara Lee Food & Beverage brands to share some of my favorite entertaining and mealtime tips for keeping the stress out of the kitchen and putting the fun back into meals."
Sara Lee Food & Beverage encourages holiday hosts and food lovers alike to visit www.TotalMealsOnline.com and in 200 words or less, nominate and explain why a special person in his or her life could benefit from professional assistance making this holiday season less stressful and more relaxing. The contest is part of an overall Sara Lee Food & Beverage brand portfolio campaign to offer busy families convenient “in-between” meal solutions that surround the traditional holiday feast.
Visit our Newest Market Place Vendors!
The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.  | Maine Goodies Offering over 1500 Maine made or inspired products. Some of our newest additions include Dried and Powdered Wild Maine Mushrooms and Porcini Mushrooms. Holiday Catalog Available |
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Enter Cool Recipe Contests and Win Big Cash
 Athens Foods Mini Fillo Shells Holiday Recipe Contest
The holiday season brings with it a sense of family, giving and - of course - holiday food favorites! How many recipes do you have that are always a holiday entertaining hit with friends and family? Athens Foods® invites you to celebrate your recipe creations by entering its Mini Fillo Shells Holiday Recipe Contest, which features a $5,000 Grand Prize.
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Today's Recipe: Spice Rubbed Grilled Salmon with Savory Herb Sauce Chef Stu Stein spent a bit of time working and traveling in southern France where he picked up his affinity for Mediterranean influenced dishes. The base of this recipe is a versatile Moroccan-flavored spice rub. One ingredient you may not be familiar with is fenugreek. Native to India and southern Europe, fenugreek consists of small stony seeds from the pod of a bean-like plant. The seeds are hard, yellowish brown and angular. They have a bittersweet, burnt-sugar flavor with a warm, penetrating and pungent aroma. Ancient Egyptians used the spice for medicinal purposes. Today, fenugreek is used commercially in the preparation of mango chutneys and as a base for imitation maple syrup.
Makes 4 entrée servings
Ingredients: Dry Spice Rub:
Makes approximately 4 ounces
2 tablespoons ground paprika
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon ground fenugreek (optional)
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cayenne pepper
Savory Herb Sauce:
1 cup plain yogurt, drained in a fine colander or cheesecloth for ½ hour
2 tablespoons sorrel, roughly chopped (optional)
2 tablespoons cilantro, roughly chopped
2 tablespoons parsley, roughly chopped
2 tablespoons basil leaves, roughly chopped
1 tablespoon chives, roughly chopped
1 tablespoon green onions, roughly chopped
1 teaspoon lemon juice
zest of 1/2 lemon, finely grated
kosher salt and ground white pepper, to taste
Salmon:
4 5-ounce wild salmon fillets, trimmed, skin off
2 tablespoons vegetable oil
dry spice rub
Preparation:
The Spice Rub:
We recommend using whole spices, lightly roasting them, grinding in a spice grinder or coffee grinder and then mixing them together. To roast, place spices in a dry sauté pan over medium heat. Sauté until light brown in color. Be careful not to over roast them as this will make them bitter.
The Savory Herb Sauce:
In a stainless steel or glass bowl, combine the yogurt, sorrel, cilantro, parsley, basil, chives, green onions, lemon juice and zest. Mix well. Taste and adjust seasoning.
The Salmon:
Preheat a grill.
Place a small amount of the dry spice rub on a small plate. Lightly rub each salmon fillet with enough vegetable oil to just coat the fish. Press the flesh-side (side opposite of where the skin was) into the dry spice rub and thoroughly coat one side of the fish. Place salmon on a grill, dry rub side first and cook over medium to high heat, a total of 8 to 12 minutes or until still pink in the middle.
To Serve:
Place grilled salmon on warm plates and top with a dollop of savory herb sauce.
Advance Preparation:
The dry rub can be made in advance and stored in a dry, cool place in a sealed container. The savory herb sauce can be made up to 4 days ahead and stored in a sealed contain in the refrigerator.
Substitutions And Options:
You will need a firm-fleshed, strong-flavored fish, such as wild striped bass, black bass or even sturgeon to stand up to the strong spices in the rub. Serve the salmon with soft polenta or parsnip-potato rösti (both recipes can be found in Stu’s cookbook "The Sustainable Kitchen") or a simple potato purée.
We are lucky enough to get goat’s milk yogurt at the restaurant from time to time and prefer using it in this recipe. Cow’s milk yogurt will work fine but make sure it is plain, not non-fat, and made from organic or natural milk. The savory herb sauce makes a wonderful accompaniment for a cured or cold-smoked salmon appetizer
Wine Notes:
The cool, bright-tasting, herb-yogurt sauce will balance the spiciness of the dry rub. Choose a full-bodied, herbal and earthy red with balanced, sweet tannins. Recommended: 2000 E. Guigal, Châteauneuf-du-Pape, Rhône, France or a classic from the Randall Graham, the "Rhône Ranger" of California, a 2000 Bonny Doon Vineyards, Le Cigare Volant, California. Sponsored by  |
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