 March 13, 2005 |
 | 2004 Chef2Chef.net Culinary Grant Recipients Announced | | Recent News on the Chef2Chef News Desk | | Recipe Club: Fabulous Fish Recipes | | Visit our Newest Market Place Vendors | | The Overlooked Brussels Sprout | | Recipe of the Week: Grilled Grouper with Creamed Leeks | | Today's Top 10 Discussion Forum Threads | | NEW Jobs at Chef2Chef.Net |
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2004 Chef2Chef.net Culinary Grant Recipients Announced
We received nearly two hundred applications this past year. Each application was accompanied by an essay of at least 500 words, which gave us great insight on the dreams, needs and desires of each applicant. We also contacted each Culinary Institute and spoke with the final applicants' advisors.
A team of Chef2Chef.net Ambassadors and chefs from literally around the world (USA, Canada, Venezuela, New Zealand, Australia, England, Bermuda and more) reviewed an applicant overview and then the essays. The final recipients were selected by a blind vote and we are proud to present them here.
Here they are in no particular order:
Gina
Puzzanghera: The Art Institutes, NYC
Natasha Cozart: Florida Culinary Institute
James Walton: The Restaurant School at Walnut College, PA
Scott Bruggman: Johnson & Wales, Denver
Derek Thomas: East Central College, MO
Michael Belton: Johnson & Wales, Miami
Christine Schmitz: Colorado Mountain College/CIA Greystone, CA
Jonathan Kittel: Scottsdale Culinary, Le Cordon Bleu
Congratulations go out to all of our 2004 Culinary Grant Recipients from the entire team at Chef2Chef.net. If you or your company would like information on how to get involved with this effort to help fund the future deserving students in our industry, please contact me. David Nelson
 Recent News on the Chef2Chef News Desk! Women Favor Fruits & Veggies
Foraging - Organic Explosion
Deal Aids Tomato Workers
Rice to the Rescue 2005 Recipe Contest
Online Chef Portfolios the Wave of the Future
Dissecting BKs Subservient Chicken Campaign
New Peppercorns And Ways to Use Them
Whole Foods Market in London
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This Week's Recipe Club: Fabulous Fish Recipes
On my last visit to the local grocery store, I headed to the fish counter to see what they had on sale. As I approached the display I noticed something odd. All of the fish on the shelves were white fleshed, except that one that had the orange color added! White display counter...white fish...pretty boring. White fish does not have to mean Fish and Chips, and the recipes in this week's Recipe Club will give you some tasty options.
Date: March 14, 2005 - March 18, 2005
Guest Host: Chef David Nelson
Theme: Fabulous Fish Recipes - Monday: Tilapia en Papillote with Asparagus and Shrimp; Tilapia Fajitas; Tilapia with Almond Crust
- Tuesday: Rainbow Trout with Green Onion and Ginger Mayonnaise; Peppercorn Trout with Curry Corn Sauce; Sesame Orange Trout
- Wednesday: Baked Fillet of Catfish Creole; Baked Catfish with Amaretto Cream Sauce; Catfish Parmesan
- Thursday: Baked Cod Provencal; Easy Fish Chowdah; Cod au Gratin
- Friday: Ginger and Cilantro Poached Halibut; Baked Blue Cheese Halibut; Grilled Halibut with Cucumber Sauce
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 Grand Opening! The Chef2Chef Supply Store
Being a restaurateur is rough business. You spend all of your time making sure your wait staff, janitorial staff, chefs, and more are getting the job done as quickly as possible with the least amount of mistakes, and working just as hard as you are. Not to mention the time spent making sure every customer is more than happy. You want them to be thrilled, and that's what we want for you.
On top of all of this, you have to manage stock and keep equipment in top working order. Chef2Chef wants to help take some of this stress off of you by offering you a great place to buy ALL of your restaurant supplies. We cover everything you will need to keep your restaurant performing like a well-known 5 star. Everything we sell is top of the line, by manufacturers you already know and use. Your equipment maintenance time will be reduced by buying the best equipment, from the best.
By offering an incredible selection and deep discount prices, we are sure you will make Chef2Chef your Restaurant Supplies Store. Thank You for shopping with us.
Visit our Newest Market Place Vendors!
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The Overlooked Brussels Sprout
Most people do not even spell them properly! Many people, including my own kids, turn their nose up at these tasty "little cabbages". It is true that if overcooked they are soggy, bitter or totally flavorless and have the olive color of canned peas. But if cooked correctly, they have a wonderful crisp texture and a nutty flavor that is addictive.
To prepare them is simple. Trim the bottom of the stem end and remove any loose or discolored leaves. I look for Brussels sprouts that are a little over 1 inch in diameter. They seem to be very tender at that size. Boiling can leach the flavor out of them, so I prefer to steam them for 8 to 10 minutes and serve with a drizzle of melted butter and a sprinkle of sea salt.
Around the holiday season, I will even braise them in some heavy cream, a bit of chicken or vegetable stock, some whole butter and salt, pepper and a pinch of nutmeg. Amazing!
I mentioned earlier that they have a nutty flavor, and that flavor can be brought out even better by incorporating some nuts into your recipe. The following recipe is a variation of one of Dana Carpender's recipes. We've enjoyed it a number of times.
Hazelnut and Bacon Brussels Sprouts
Ingredients: 1/2 pound Brussels Sprouts
1/4 cup hazelnuts
3 tablespoons butter
2 slices bacon
sea salt and pepper
Preparation:
Trim and clean the sprouts, removing any yellow leaves and slice stem to top about 1/4 inch thick.
Chop nuts in a food processor to a medium texture.
Melt a tablespoon of the butter and sauté the nuts for about 5 minutes to brown and bring out the flavor. Remove the nuts to a clean cool plate and set aside.
Cook 2 pieces of bacon until crisp. Set aside.
Melt 2 tablespoons of butter and sauté the sliced sprouts over medium heat for 7 to 8 minutes until they brown lightly. Add the nuts and bacon and heat through. Season and Serve. Sponsored by |
Today's Recipe: Grilled Grouper with Creamed Leeks
Makes 4 servings
Ingredients 4 grouper fillets (6 ounces each)
1 teaspoon dry white wine
3 tablespoons Dijon-style mustard
1/2 cup water
2 tablespoons unsalted butter
salt and freshly ground black pepper
3 large leeks, white and pale green parts only, thinly sliced
1/2 cup heavy cream
2 lemons, halved
Preparation:
Preheat broiler or prepare barbecue grill. Wash fish and pat dry with paper towels.
Combine wine and mustard and brush fish with this mixture.
Cook fish for 5 minutes on each side. Transfer to a platter and cover with aluminum foil to keep warm.
Bring water to boil in a large skillet with butter, salt and pepper. Add sliced leeks and cook uncovered for 6 minutes. Add cream and boil for 3 more minutes.
Place leek mixture in the center of 4 heated plates and top with fish fillets. Decorate each plate with half a lemon.
More Great Fish Recipes from our Seasonal Seafood and Fish Recipe Guide
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