JAMES BEARD FOUNDATION 2012 NOMINEES

WITH AL THE AWARD SHOWS OUT THERE

GRAMMY'S, EMMY'S and THE OSCAR'S

THE CULINARY WORLD HAS

THE JBF AWARD

CONGRATULATIONS TO ALL THE NOMINEES

GO TO www.jamesbeard.org FOR THE COMPLETE LIST

HAPPY VALENTINE'S DAY

NO MATTER HOW YOU CELEBRATE TODAY...

FLOWERS...

CHOCOLATE...

CHAMPAGNE...

CHOCOLATE COVERED STRAWBERRIES...

THE POINT IS TO TELL...OR SHOW...

HOW MUCH YOU... CARE

KEEP YOUR EYES OPEN - Mixologists will be all over this one

By David Karp Special to the Los Angeles Times

February 10, 2012

The Dekopon, a Japanese hybrid of mandarin and orange reputed to be the most delicious citrus in the world, created a sensation last year when California-grown fruit showed up at local groceries under the marketing name Sumo, after a dozen years of secrecy and intrigue. The new crop has started arriving at stores and will be available at the Santa Monica farmers market starting next Wednesday from the Dekopon kingpin himself, Mike George of Lindsay, who grows 16 acres of the variety and organized the group that secured the rights to it.
Large, very easy to peel and seedless, with a distinctive bump at the top, the Dekopon has gossamer-thin membranes enclosing its segments and flesh that feels firm at first bite but then melts in the mouth. The pulp has a perfect balance of sweetness and acidity, and an intense, lingering flavor of Ponkan mandarin, much beloved in Asia and most familiar to Westerners from canned mandarin oranges.

US FOODS AUSTIN RISING STAR

With Valentine's Day right around the corner, sweets are definitely the center of many gatherings and chocolate is often what we reach for first. By adding wine to this recipe, we improve flavor perception and get this wonderful yummy dessert. It’s magical, especially with all the yummy dipper possibilities

Noble Pig's Chocolate-Pinot Noir Fondue

1 cup heavy cream
1-1/2 teaspoons instant espresso powder
12 ounces milk chocolate chips
2 Tablespoons Noble Pig Pinot Noir wine
2 teaspoons vanilla extract

Dippers…Lady Fingers, Marshmallows, Pound Cake, Bananas, Pretzels, Dried Pineapple Rings, Strawberries, Raspberries, Graham Crackers…the possibilities are endless.

Combine cream and espresso powder over medium heat; bring to a simmer. Add chocolate chips and stir constantly until chocolate melts. Stir in the wine and vanilla extract.

Pour the chocolate sauce into a fondue pot or a small slow cooker to keep warm. Use skewers to dip accompaniments into the chocolate.

Today's Quote

"Happy and successful cooking doesn't rely only on know-how;
it comes from the heart, makes great demands on the palate and
needs enthusiasm and a deep love of food to bring it to life."

~ Georges Blanc, from 'Ma Cuisine des Saisons'

...thank you Julia Child

SIMPLY ROASTED CHICKEN

Inspired by Julia Child

Ingredients

1 (3 1/2 to 4 pound) chicken

1 small yellow onion, quartered

1 lemon, thinly sliced

1/2 c celery leaves

Salt and black pepper

Butter

1 small onion, chopped

1 carrot, chopped

1/2 teaspoon dried thyme

2 cups Chef’s Line chicken stock

Directions

Preheat oven to 425 degrees F.

Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.

Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)

Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.

...inspiration

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that’s when cuisine is truly exciting.

—–Charlie Trotter

KOGI BBQ - CHEASY WEASY

Bangkok street style grilled cheese sandwich, bananas, satay peanut butter, Thai chili sauce.

TRULY INSPIRED

NOW BEGINS THE FOOTBALL HANGOVER

WE NOW HAVE TO WAIT UNTIL AUGUST FOR OUR BELOVED NFL TO RETURN.

and the commercials...

I HAVE TO CONGRATULATE THE NY GIANTS ON A WELL PLAYED GAME.

TO SAY "I JUST WANT TO SEE A GOOD GAME"

IS LIKE SAYING

"IT IS JUST AN HONOR TO BE NOMINATED"

NASCAR, MLB, NBA, NHL or maybe we can just go outside and enjoy a very mild winter.

STAR CHEFS & US FOODS - A GREAT PARTNERSHIP

Austin-San Antonio Rising Stars Award Winners

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Chefs
David Bull	Congress Austin
Ned Elliott	Foreign & Domestic
Aaron Franklin	Franklin Barbecue
Bryce Gilmore	Barley Swine
Rene Ortiz	La Condesa
Paul Qui	Uchiko
Quealy Watson	The Monterey
Andrew Wiseheart	Contigo
Pastry Chefs
Plinio Sandalio	Carillon
Philip Speer	Uchiko
Sustainability Chef
Michael Sohocki	Restaurant Gwendolyn
Hotel Chef
Josh Watkins	Carillon
Artisans
John Bates and Brandon Martinez	The Noble Pig
Restaurateurs
Tyson Cole	Uchi, Uchi Houston, and Uchiko
Jason Dady	Bin 555, Tre Trattoria, and Two
Mixologist
Jeret Pena	The Esquire
Sommelier
June Rodil	Congress Austin
Host Chef
Jonathan Gelman	Driskill Grill