April 15, 2007 |
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Fonda San Miguel Cookbook Winners at Chef2Chef.net Announced
Two copies of FONDA SAN MIGUEL: Thirty Years of Food and Art, were donated to
our Chef2Chef.net audience by Tom Gilliland and Miguel Ravago. The story of
Fonda San Miguel begins more than three decades ago, when Tom Gilliland and
Miguel Ravago met and combined their mutual passion for authentic Mexican
cuisine. Today, the Austin, Texas landmark is widely recognized as one of the
best Mexican restaurants in the country, and continues to earn national
recognition for its pioneering spirit, unique décor and remarkable food.
If you missed the special feature:
Click Here
For the past month members of our mailings have had the opportunity to
register to win a copy of this award winning coffee table quality cookbook. We
had hoped to pull the name from a black Chef2Chef Diamond Club Forum cap, but
there were too many registrations!!! So we got out the "Tall Toque" and filled
it with all the names.
[Insert Drum Roll Here] The winners of these fine cookbooks are... Sue
Westfall and Victor Farkas. They will be notified by email and the books will
be shipped out promptly.
We would like to thank the fine folks at Fonda San Miguel for their generous
donation.
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Institute of Culinary Education (ICE) offers highly
regarded, accredited 6- to 11-month career training programs in culinary arts,
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Important
note about your Foodservice Daily Newsletter...
On September 17th, 2001, we created this mailing and have
faithfully sent it out to our subscribers every week since. We have covered
nearly every topic we could think of. With the help of countless contributors,
we covered even more. There is not room on this page for me to list all of
those fine folks, but I would like to thank every one of them from the bottom
of our hearts.
After these many years, we've decided it's time for a change. We will be
combining the Sunday Times and the Foodservice Daily into one weekly mailing
featuring a variety of new content. We hope that with fewer mailings will
enable us to try new things. We hope you enjoy the evolution as it happens.
Keep an eye out for the first edition within the next few weeks! In the
mean time, the Sunday Times will continue as usual.
Chef David Nelson
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Featured Blogger Fred: Chasing the Perfect Steak in Argentina
First a bit of history. When the Spaniards came over to
Argentina in the 15th century, with the intention of colonizing the area, they
brought some cows. Because the stubborn locals were unwilling to let
themselves be dominated, the Spaniards first attempt failed. They abandoned
the cattle in the Pampas and moved away. The herds in the meantime found the
bovine equivalent of heaven with plenty of fertile, protein rich and lush
grasses on which to feed and with few natural predators to limit their
numbers.
All was fine until the Europeans a hundred years later decided to colonize the
Pampas once more and to capture the cattle for their own use. Of course,
resident Gauchos had been taking advantage of these free roaming meals on
hoofs for quite some time.
Traditional Argentinean cattle is free roaming and eat the nutritious Pampas
grass and lack the massive quantities of corn that are given in American and
European feedlots. Argentineans contend that this makes for a leaner, more
natural tasting meat. They should know as the average intake of beef alone is
around 68 kilos per person per year, the highest per capita beef consumption
in the world.
For the rest of this blog and a picture of the dish
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Today's Recipe: Todd English's Pan Griddled Lamb Chops
Serves 4
Ingredients:
1 each cucumber, diced
1 each tomato, diced
1/2 cup feta
1 tbsp. chopped mint
1 tsp. chopped parsley
2 oz. balsamic vinegar
2 oz. extra virgin olive oil
salt and pepper
10 each baby Lamb Chops, Individual
1 tbsp. extra virgin olive oil
1 tbsp. butter
Procedure:
Mix the cucumber, tomatoes, feta, parsley, balsamic and olive oil together.
Season with salt and pepper and place on a plate. In a medium hot sauté pan,
sear the lamb in one tbsp. of olive oil. Cook for about 3 minutes on each side
for a medium temperature. Place on top of the salad and serve at once.
Recipe from Chef
Todd English
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