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September 24, 2013
ProChef SmartBrief Special Report
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Star Ingredient Spotlight, Part 1
Seafood is a great option for chefs looking to put a healthy, flavorful protein on the menu. While simple preparations with a touch of seasoning and a squeeze of lemon are all most seafood dishes need to taste delicious, sometimes one special ingredient is the inspiration a chef needs to turn in simple entree into a stunner.

In this ProChef SmartBrief Special Report, we'll take a look at some standout seafood items and special ingredients that can help your seafood dishes shine. If you're still looking for inspiration, check out the recipe roundup for ways to get cooking. Look for Part 2 in your inbox on Thursday for more star ingredients and ways to work them into your menu.

Spread the word and share this e-mail with your friends and colleagues. They can sign up to receive ProChef SmartBrief in their inbox every day, for free. Join the culinary conversation on Twitter, too!

Lemongrass Mango Louisiana Shrimp with Vermicelli Rice Noodles
Excite your menu with the Thai-inspired sweet and spicy flavors of our exotic sautéed Louisiana Shrimp. Get recipes and learn more about Louisiana Seafood where flavor comes to life.
Star Ingredient Spotlight 
  • Pot liquor is packed with nutrients and flavor
    Boiling a pot of dark leafy greens leaves a behind a steaming broth known as pot liquor that is chock-full of nutrients and can later be used as a healthy tonic or a flavorful addition to another dish. Chef James Huff of Pearl Dive in Washington, D.C., adds shallots, garlic, vegetables and clams to pot liquor and pours it over grilled fish. National Public Radio/The Salt (8/7) LinkedInFacebookTwitterEmail this Story
  • European restaurants offer a bounty of butter
    Hand-crafted butter infused with unusual ingredients is becoming a popular garnish in top European restaurants. Chef Claus Henriksen of Denmark's Dragsholm Slot castle serves butter made with artichokes or leeks to complement fresh seafood dishes. Patrik Johansson, who supplies butter to Noma and other top restaurants, is experimenting with aged butters that are wrapped in leaves and then buried underground. The Wall Street Journal (tiered subscription model) (8/15) LinkedInFacebookTwitterEmail this Story
Char-grilled Louisiana Oysters with bacon-anchovy butter
Make a big impression by adding versatility to your menu with the savory and stout flavors of plump, char-grilled Louisiana Oysters on the half shell. Get recipes and learn more about Louisiana Seafood: where flavor comes to life.
Recipe Roundup 
Deviled Louisiana Blue Crab cakes with smoky rémoulade sauce
Make a strong statement on your menu with the local flavors of smoky rémoulade atop deviled, delicate Louisiana Blue Crab cakes, a species naturally harvested from nutrient-rich waters. Get recipes and learn more about Louisiana Seafood: where flavor comes to life.
Temperature Check 
  • Temperature Check
    What is your favorite resource for discovering new ingredients?
Internet (blogs, articles, etc)
Cookbooks
Trying new dishes at restaurants
Browsing at the store or farmers market
Attending conferences/talking with other chefs

  

Product announcements appearing in SmartBrief are paid advertisements and do not reflect actual CIA ProChef endorsements. The news reported in SmartBrief does not necessarily reflect the official position of CIA ProChef.
 
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