December 24, 2006

A Holiday Blessing Recent News on the Chef2Chef News Desk This Week's Foodservice Daily Newsletter:  Visit our Newest Market Place Vendors Making Cured Smoked Salmon: A Picture Guide Recipe of the Week: Maine Lobster Benedict Today's Top Chef Blogs New Jobs! Jobs at Chef2Chef.net!

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A Holiday Blessing

During this Holiday Season, may you be blessed
with the Spirit of the Season which is Peace,
the Gladness of the Season which is Hope,
the Heart of the Season which is Love.

Author Unknown

As this year comes to an end and another begins, the team at Chef2Chef.net would like to wish each of you a very joyous and healthy holiday season.

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 This Week's Foodservice Daily Newsletter:

The Foodservice Daily Newsletter will not be published next week. Enjoy the Holidays and we will see you next year.

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Making Cured Smoked Salmon: A Picture Guide
by bbally

Well since it has been a hit and is now one of our best selling items I figured I ought to give a picture guide to the cured salmon. Those of you commercial people wanting to do this in your area can e-mail for a few more tricks of the trade.

First we need the salmon. After Lorraine requested salmon I decided to mess around with a little Canadian Atlantic. So this is a picture guide using Canadian Atlantic Salmon:

First fly the salmon in, the fresher you can get it, the better product you will turn out.

Then you must wash the salmon; I always use ice water to wash the salmon down and cool it further. A little trick here is to make this water a brine, it tightens the flesh up for a nicer finished product.

While the salmon is in the brine for half an hour you want to get your cure spices together... (more - with photos!)

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Today's Recipe: Maine Lobster Benedict

Makes 8 pieces - traditional serving size is 2 pieces

Ingredients:

For Hollandaise Sauce:

1/2 cup (1/4 pound) unsalted butter
2 egg yolks
1 tablespoon freshly squeezed lemon juice
dash of cayenne pepper
sea salt

For the Benedict:

4 English muffins, split in half and toasted
12 asparagus spears, steamed until just tender
1 pound cooked Maine lobster
1 tablespoon butter
8 eggs, poached

Preparation:

Hollandaise Sauce:

Melt the butter in a double-boiler on top of the stove. In a small bowl, whisk together the egg yolks, lemon juice, and cayenne pepper. When the butter has melted, whisk the egg mixture into the melted butter, stirring constantly and cooking until the sauce starts to thicken. Season to taste with sea salt. Remove the double boiler from the heat and keep the sauce warm over the hot water.

To assemble Maine Lobster Benedict:

Toast the English muffins and place 2 halves on a plate. Cut the steamed asparagus spears in half, and place 3 half-pieces on each English muffin half. Sauté the Maine lobster in 1 tablespoon of butter until it is heated, and portion on top of the English muffins. Top each muffin half with a poached egg, and dollop the Hollandaise Sauce on top.

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