Food & Wine Magazine Best New Chefs

Last night Food & Wine Magazine announced their Best New Chefs. The winners are listed below along with their respective restaurant(s) and city.

  • Nate Appleman: A16 and SPQR, San Francisco
  • Bryan Caswell: Reef, Houston:
  • Vinny Dotolo and Jon Shook: Animal, Los Angeles
  • Kelly English: Restaurant Iris, Memphis
  • Mark Fuller: Spring Hill, Seattle
  • Linton Hopkins: Restaurant Eugene and Holeman and Finch Public House, Atlanta
  • Chris Kostow: Meadowood, St. Helena, CA
  • Paul Liebrandt: Corton, New York City
  • Barry Maiden: Hungry Mother, Boston
  • Naomi Pomeroy: Beast, Portland, OR
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Definition: Grades of Beef

The USDA grade beef at eight  quality grades. The grades are based on two main criteria: the degree of marbling in the beef, and the maturity. US Prime beef is sold to hotels and upscale restaurants. Only 2% of graded beef is Prime.

  • U.S. Prime – Highest in quality and intramuscular fat, limited supply.
  • U.S. Choice – High quality, widely available in food service industry and retail markets.
  • U.S. Select – lowest grade commonly sold at retail, acceptable quality but less juicy and tender due to leanness.
  • U.S. Standard – Lower quality yet economical, lacking marbling.
  • U.S. Commercial – Low quality, lacking tenderness, produced from older animals.
  • U.S. Utility
  • U.S. Cutter
  • U.S. Canner
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Spicy Chicken Cacciatore

This dish was inspired by Barbara Lynch. I don’t cook chicken that often but this one came out pretty good. Chef Dan made some suggestions of turning it in to a soup or stew.

Serves: 3

Ingredients:

2 lbs. Chicken Thighs (6), bonless, skinless
1 Red Bell Pepper, thinly sliced
1 Onion, thinly sliced
3 Pickled Jalapenos, thinly sliced
4  Cloves of Garlic, thinly sliced
1 lb Grape Tomatoes, quartered
2 tablespoons Extra Virgin Olive Oil
Salt
Fresh Ground Pepper
2 tablespoons Basil
2 tablespoons Cayenne Pepper
1/2 cup Dry Red Wine
1 1/2 cups of Chicken Stock
1/2 cup Flat Leaf Parsley, chopped

Directions:

Spicy Chicken Cacciatore

Spicy Chicken Cacciatore

In large skillet, over a medium-high heat olive oil. Add chicken to the skillet, season with pepper, salt, cayenne, and basil. Brown for 4 minutes. Turn chicken and season again. Brown for an additional 4 minutes, then remove to a plate. Add bell pepper, onion, jalapenos and garlic to skillet. Season with rest of cayenne, basil, salt and pepper, about  1 tablespoon of each. Reduce heat so medium-low and saute for 10 minutes, until vegetables are softened. Add wine and simmer for 5 more minutes until wine is almost completely reduced. Add the chicken stock, tomatoes to skillet and add the chicken on top of the vegetables. Cover and cook for an additional 10 minutes.

Plate the chicken and spoon the vegetables over the chicken along with some of the juice. Garnish with parsley.

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Traditional Carpaccio

A very simple dish to make, usually served as an appetizer. Carpaccio was invented at Harry’s Bar in Venice. The dish was named Carpaccio by Giuseppe Cipriani, the bar’s former owner, in reference to the Venetian painter Vittore Carpaccio. Though the original was served with a mustard sauce, the following is the more traditional modern day version.

Serves: 1

Ingredients:

4 oz Beef Tenderloin
2 tablespoons extra virgin olive oil
1 tablespoon Capers
1/2 to 1 oz Shaved Parmesan cheese
Kosher Salt
Fresh ground pepper

Prep:

Carpaccio

Carpaccio

Remove any fat. Slice the beef as thinly as possible 1/8 to 1/4 inch thick. You maybe able to have your butcher to slice it for you. Place piece of the beef between two clear wrap sheets. Pound the beef with a flat kitchen hammer (tenderizer) until they are paper thin. If slicing the beef yourself, it is advised to partially freeze the tenderloin, 2 hours in the fridge should be enough. This will make cutting thin slices easier.

Directions:

When meat is prepared. Arrange the slices on a chilled plate. Now drizzle olive oil over the beef, spread the capers across the beef. Salt and pepper to taste. Finally spread the shaved Parmesan over the beef.

Warning:

Eating raw beef can be dangerous. Always get your beef from a reputable source and choose a high quality Prime or Choice, maybe Select.

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