 June 18, 2006 |
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  Chef of the Month: Jackie Shen
Chef Jackie Shen is the Executive Chef at Red Light. Jackie came directly from a seven-year stint at the Chicago institution Lawry's Prime Rib. Prior to Lawry's, Jackie owned and operated another Chicago institution; her own elegant Jackie's in Lincoln Park.
Jackie has won numerous awards and honors including her induction into Crain's Chicago Business list of 40 under 40, being featured on the PBS series Great Chef's of Chicago, and an induction into the Nation’s Restaurant news Hall of Fame. She has also given much back to the community by organizing many events, one being Chicago’s Taste of the Nation, the largest nationwide restaurant fund to benefit the country’s hungry and homeless.
For the Rest of the Story, Recipes and a look at Chef Jackie's famous Chocolate Bag
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 Food Arts Magazine
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 This Week's Foodservice Daily Newsletter: The Daily Cocktail - 365 Intoxicating Drinks
Date: June 19, 2006 - June 23, 2006
Guest Host: Dalyn A. Miller and Larry Donovan
Theme: The Daily Cocktail - 365 Intoxicating Drinks - Monday: Bloody Caesar; Black and Tan; Poor Man’s Mimosa.
- Tuesday: Nuclear Iced Tea; The Gipper; Argentine Julep.
- Wednesday: Mint Julep; Mojito; Cosmopolitan.
- Thursday: Sidecar; Kamikaze; Long Beach Iced Tea.
- Friday: Presidential Margarita; Twinkietini; Boston Tea Party.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 The Culinary Institute of America Greystone Campus
Take advantage of an exciting new opportunity! The world’s premier culinary education is now available on the West Coast. For the first time, you can earn The Culinary Institute of America’s renowned A.O.S. degree in California’s Napa Valley.
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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 June 30. Click Here to Win Yours!
Last Months Winners
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Antonio Almeida from Portugal won a Resort Management Program from ResortSoftware.com worth $1000.
 About the Mexican Shrimp Council
The Mexican Shrimp Council (Consejo Mexicano del Camaron) started as a discussion between forward-looking executives involved in the Mexican Shrimp industry. Mexican Shrimp has long held a unique position as a top-quality product, known mainly by chefs and other leaders of the food service industry. The Council was established to bring the story of Mexican Shrimp to the forefront of the industry, as well as consumers.
In brief, the Mexican Shrimp story tells of our south-of-the-border shrimp paradise, where the shrimp are superior and authentic in taste, texture and color. Not to mention they won’t shrink up after cooking.
The Mexican Shrimp industry has also pioneered the establishment of strict quality standards for exact sizing and true net weights of all shrimp shipped to North America. And we are very serious about maintaining environmentally-sound and sustainable fishing and aquaculture practices, working in conjunction with the various government regulatory agencies of Mexico.
Visit the Mexican Shrimp Council site for Recipes and More. Sponsored by  |
Today's Recipe: Spicy Asian Grilled Shrimp
The bold flavors that come together in this marinade take very little time to enhance the flavor of these grilled shrimp. This dish is best suited with a relatively plain rice dish that allows for the showcasing of the Asian flavor profile.
Makes 8 servings
Preparation time: 35 minutes
Ingredients: 2 pounds shrimp, peeled, cleaned and butterflied (21/25 count)
Marinade:
2 garlic cloves, minced
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon Chinese five spice powder
1 teaspoon ginger juice (grate the ginger and squeeze out the juice)
4 teaspoons Tabasco sauce
4 teaspoons oyster sauce
4 teaspoons sesame oil
Preparation:
Combine the shrimp with the marinade ingredients and refrigerate for 15 minutes.
While shrimp is marinating, preheat the grill on the highest setting.
Shake any excess marinade from the shrimp and place them onto metal skewers, or bamboo skewers that have been pre-soaked in cold water (to avoid burning.)
Grill for 1 to 2 minutes on each side until the shrimp are opaque and cooked through.
Serve at once.
Source: The Culinary Institute of America's Gourmet Meals in Minutes Sponsored by  |
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