 June 11, 2006 |
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 Share Our Strength: Restaurants for Relief 2
by Rachel Sobelson
On the one year anniversary of Hurricane Katrina on August 29th, 2006, Share Our Strength will be organizing Restaurants for Relief 2, presented by American Express, the organization’s second dine-out to benefit Gulf Coast recovery efforts. With support from the National Restaurant Association, Restaurant.com and the Food Network, participating restaurants will dedicate a portion of their proceeds to go toward Share Our Strength’s work to rebuild in areas affected by last year’s hurricanes. Even a year later, there is an enormous amount of work that needs to be completed to rebuild the lives and livelihoods of the thousands who lost so much. Every business, from four star restaurants to coffee shops can get involved in this exciting project by registering at www.strength.org. Registration is easy and the benefit for Share Our Strength’s Gulf Coast grantees is enormous.
For more than two decades, Share Our Strength has been a leader in the movement to end hunger and poverty in America and around the world. The organization’s role in rebuilding devastated areas after the 2005 hurricane season has offered essential help to schools, community kitchens, feeding programs, farmers’ markets and FEMA trailer parks. In addition, Share Our Strength has made sure that a portion of the funds raised have directly helped restaurants and hospitality workers whose lives were affected by last summer’s Gulf Coast hurricanes. Although less than half of the New Orleans metropolitan area restaurants have re-opened, Restaurants for Relief offers a message of hope and support from the entire American hospitality community to their colleagues in the Gulf Coast that the people and businesses in Louisiana and Mississippi are a national treasure that will be restored.
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This Week's Foodservice Daily Newsletter: Veal - Explore the Possibilities Date: June 12, 2006 - June 16, 2006
Guest Host: Cattlemen's Beef Board
Theme: Veal - Explore the Possibilities - Monday: Tabasco Chipotle Veal Tenderloin Salad with Sartori Asiago Cheese; Grilled Veal Flank Steak with Zucchini, Tomatoes and Olives over Creamy Polenta.
- Tuesday: Cajun Veal Chop Smothered in Wild Mushroom Barbecue Demi Glaze; Seared Veal Chop with Truffle Jus and Red Onion Confit.
- Wednesday: Veal Steak Burger with Tabasco Chipotle Pepper Sauce and Applewood-Smoked Bacon Topped with Sartori Fontina Cheese and Sautéed Mushrooms; Braised Veal Tacos.
- Thursday: Barbecued Veal Ribs with Roasted Red Peppers and Sweet Corn; Tabasco Garlic Pepper Barbecued Shoulder of Veal Sandwiches.
- Friday: Veal Martini; Summer Veal Sausage Pizza with Roasted Bell Peppers and Caramelized Onions.
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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. | VealStore.com The One Stop Shop For Everything Veal. "Funded by America’s Beef & Veal Producer’s through the Cattlemen’s Beef Board." |  | Vanilla.com Wholesale and retail boutique selling premium vanilla products. Your Source For All Things Vanilla! |
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Veal: The Meat For Modern Tastes To diners, veal symbolizes the epitome of refinement and taste. A menu featuring veal is a sure sign that a special dining experience is in store.
Once considered solely the reserve of classic Continental cuisine, veal can now be found across the spectrum of contemporary culinary arts. A strategic choice for both casual and fine dining menus, veal is compatible with a wide range of ingredients, has a lean nutritional profile and is cost effective. More chefs are showcasing veal in an array of exciting entrees, salads and appetizers. Depending on the cut and preparation, veal can be light yet hearty, and it’s always nutritious and flavorful. Veal’s uncommon versatility opens the way for creative opportunities that accommodate the imagination of the chef.
This guide is designed to help develop an understanding of veal production, teach creative uses of veal from some of America’s most renowned chefs, and show how to profitably integrate veal into menus.
Source: VealStore.com Sponsored by  |
Today's Recipe: Veal Oscar
Makes 6 servings
Ingredients: 1 bunch asparagus spears, ends trimmed
8 ounce king crab meat
water
white wine
lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Béarnaise Sauce (recipe follows)
Preparation:
Blanch asparagus tips in simmering water, drain and set aside. Poach crab meat in water, white wine and lemon slices until warmed through and set aside.
In a shallow dish combine flour, salt and pepper and dredge the veal cutlets. In a sauté pan over medium heat, melt 1 tablespoon of butter and fry veal 3 minutes each side until golden brown. Remove the veal to a warm platter.
Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Sauté 2 minutes to warm.
To serve: Place asparagus and crab on top of each cutlet. Drizzle each with Béarnaise Sauce. Serve hot.
Béarnaise Sauce
Makes 1 cup
Ingredients: 1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup white wine vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted and hot
salt and pepper to taste
Preparation:
In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper. Set aside to a warm spot. Sponsored by  |
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