November 19, 2006 |
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  Chef of the Month: Candy Wallace
Candy Wallace has devoted nearly 40 years to the foodservice
industry, during which she has served as a commercial chef, caterer, personal
chef, private chef, teacher, mentor and, for the past 12 years, founder and
executive director of the
American
Personal & Private Chef Association.
Wallace combined her years of experience at the stove with her experience in
the corporate world to create an educational channel that allows culinarians
to pursue a career as business owners who cook for multiple clients in
non-traditional venues.
Her contributions to both the personal-chef and private-chef sectors of the
foodservice industry have elevated the awareness and stature of each segment.
As a result, Wallace – more than any other icon in foodservice – has helped to
establish the validity and esteem of each career path.
In 2002, Wallace propelled the personal-chef segment of industry light years
by signing a partnership agreement with and co-creating the
professional-certification criteria for personal chefs with the American
Culinary Federation (ACF). The following year, she received the International
Association of Culinary Professionals’ (IACP) annual Award of Excellence for
her tireless efforts in building the personal-chef career path and promoting
personal chefs
For the rest of the story, info on her new book and some very tasty recipes,
Click to
Candy Wallace: Chef of the Month
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Recent News on the
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Make Holiday Shopping Easy! Send your Friends and Family Gifts of
Louisiana Cookin' and get a FREE Recipe CD for yourself!
We want to make gift giving easy for you this holiday season
and give you a little lagniappe for yourself. When you order 3 years worth of
gift subscriptions, or a 3-year subscription for yourself, to Louisiana Cookin'
magazine, we will include a FREE Recipe CD with over 300 delectable recipes —
all of the recipes we published in 2006. The CD is organized so that you can
easily locate a recipe for any occasion and is conveniently divided into 8
categories: Appetizers, Soups, Salads, Entrees, Sides, Sauces, Desserts,
Brunch and Beverages. All recipes can be printed as 4x6-inch recipe cards for
ease of use in the kitchen. The 2005 and 2006 Recipe CDs are also available
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As you well know, each bimonthly issue of
Louisiana Cookin' includes
articles with authentic recipes, tasty travels and all the unique culture
Louisiana has to offer. We are also adding exciting new columns for 2007:
Quick & Easy Recipes, Wine Basics, Humor and more!
We appreciate your support and wish you a Merry Christmas, Happy Holidays and
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This Week's Foodservice Daily Newsletter:
Turkey Traditions and More
Date: November 20, 2006 - November 24, 2006
Guest Host: National Turkey Federation
Theme: Turkey Traditions and More
- Monday: Honey and Spice Glazed Turkey; Green Beans
with French Herbs; Maple and Cider Turkey Breast; Basic Turkey Gravy.
- Tuesday: Roast Turkey with Apple Cider Gravy; Roasted
Mushrooms with Winter Vegetables; Roasted Turkey with Cranberry Fruit Dressing;
Baked Asparagus with Parmesan Crust.
- Wednesday: Lemon-Garlic Roasted Turkey;
Minnesota Wild Rice Dressing; Southern Roast Turkey with Bourbon Peach Glaze;
Mushroom Gravy.
- Thursday: Wine Country Roasted Turkey; New England
Oyster Dressing; Whole Turkey with Chestnut Turkey Sausage Stuffing; Giblet
Gravy.
- Friday: Turkey Breast with Honey Mustard Glaze;
Sausage Stuffed Acorn Squash; Turkey with Chorizo Cornbread Stuffing; Cranberry
Jalapeno Relish.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
When
Should I Buy the Turkey?
While the quality and the taste of frozen and fresh turkey are
similar, The keeping time is not! A frozen turkey can be bought weeks or a
month prior to the holiday, while a fresh bird should be purchased a day or
two prior to cooking.
Whenever possible, thaw your frozen turkey in the refrigerator. Count on 5
lbs. thawing each day, so a 15 pound turkey will take three days. Remember to
place the turkey in a pan so that any juices won’t drip on other foods. If you
don’t have that kind of space or time, thaw your bird in a cold water bath. A
15 pound turkey could take at least 8 hours this way. Please do not thaw
poultry by leaving it at room temperature in your sink. This could allow
unwanted bacteria a nice holiday home.
To prepare your turkey for roasting, always remove the giblets and the neck
from the cavities. There are TWO cavities! Wash your bird in cold running
water thoroughly, inside and out, then dry with a clean lint free towel. (Then
wash the towel.) If you are going to stuff the bird, pack the cavities loosely,
as the stuffing will expand during the cooking process.
The Chef2Chef.net Thanksgiving Recipe Collection
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.
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BulkFoods.com Spices, Nuts, Chocolates, French Sea Salt, Candy, Dried
Fruits, Trail Mixes and Baking Ingredients. Holiday Favorites! |
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Louisiana Cookin' Get a FREE preview issue for Louisiana Cookin'.
Authentic recipes, unique cooking styles and indigenous cuisine-Cajun,
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Enter Cool Recipe Contests and Win Big Cash
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Today's Recipe: Roast Turkey With Grand Marnier Apricot Stuffing
Makes 12 servings
Ingredients:
1 turkey, 21 to 24 pounds
2 oranges cut in half
1 teaspoon dried thyme
salt and pepper to taste
2 cups butter, room temperature
Stuffing:
1 cup diced, dried apricots
1 1/2 cup Grand Marnier, divided
turkey liver and heart
1 cup unsalted butter, divided
2 cups coarsely chopped celery
1 large yellow onion, chopped
1 pound bulk pork sausage
1 pound herb stuffing mix
1 cup slivered almonds
2 cups chicken stock
1/2 teaspoon dried thyme
salt and pepper to taste
Preparation:
Make the stuffing. Preheat oven to 450 degrees F.
Rinse the turkey inside and out and pat dry. Squeeze the juice of the oranges
all over the turkey and in the neck and body cavities. Spoon the stuffing
loosely into the cavities. Set aside any extra stuffing.
Sew up the cavities or close with small trussing skewers. Place the turkey on
a roasting rack in a roasting pan. Sprinkle all over with thyme and salt and
pepper to taste. Spread the butter all over the turkey.
Turn breast-side up in the pan and cover the pan with aluminum foil. Place
turkey in the oven and reduce heat to 325 degrees F. Roast for 3 hours.
Remove the foil and roast, basting occasionally until the juices run clear
when the meaty part of the thigh is pierced with a sharp skewer, or an
instant-read thermometer in the thickest part of the thigh reads 165 degrees F, about
2 more hours.
Bake the leftover stuffing in a baking dish at 325 degrees F for 30 minutes. Let
turkey stand, covered with foil for 15 to 20 minutes before carving.
Grand Marnier Apricot Stuffing:
Place the apricots and 1 cup of Grand Marnier in a small saucepan. Heat to
boiling. Remove from the heat and set aside.
Simmer the turkey liver and heart in water to cover in a small saucepan for 5
minutes; set aside and cool.
Melt 1/2 cup of butter in a large skillet over medium heat. Add the celery and
onion and sauté for 10 minutes. Transfer to a large mixing bowl. Cook the pork
sausage in the same skillet, crumbling with a fork, until it is no longer
pink. Remove and add to the celery mixture.
Add the stuffing mix, apricots with liquid and almonds. Finely dice the turkey
liver and heart and add to the stuffing mixture, stir to combine.
Heat the remaining 1/2 cup butter and the stock in a small saucepan just until
the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup
Grand Marnier. Stir well to moisten the stuffing. Season with thyme, salt and
pepper to taste.
Enough for a 21 to 24 pound turkey.
Adapted from Silver Palate Good Times Cookbook
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