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September 26, 2013
ProChef SmartBrief Special Report
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Star Ingredient Spotlight, Part 2
Sometimes one special ingredient is all it takes to elevate a dish from everyday to extraordinary, and fresh seafood provides the perfect canvas for chefs' creations.

In Part 1 of this ProChef SmartBrief Special Report, published on Tuesday, we took a look at some outstanding ingredients that chefs can use to create memorable meals featuring seafood. Check out Part 2, below, for more ingredients and recipes.

What's your favorite ingredient for spicing up seafood dishes? Encourage your peers, colleagues and friends to join you in the conversation by inviting them to sign up for this timely e-newsletter -- it's free. Share your favorite tips and recipes 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.
Presenter Spotlight 
  • U.S. fish roe on par with imported caviar
    American fish roe is gaining popularity with chefs and consumer as a sustainable and more affordable option to foreign imports. Several U.S. companies offer the gourmet goods online, from Golden Reserve's California sturgeon eggs to spoonfish caviar from Kentucky. Bon Appétit online (8/29) LinkedInFacebookTwitterEmail this Story
  • Buttermilk gets a popularity boost
    Buttermilk is getting a boost of attention as farmers markets and dairies sell artisinal, high-quality varieties to chefs around the country. "Real buttermilk has such a unique combination of creaminess and acidity -- it's just one of these great throwback products," said Matt Jennings, chef-owner of Farmstead in Providence, R.I. The Wall Street Journal (tiered subscription model) (8/9) LinkedInFacebookTwitterEmail this Story
  • The many ways to cook with coconut
    Coconut oils, milks and spreads are all the rage, but cooking with them can be tricky, according to the Academy of Nutrition and Dietetics. Coconuts are high in fat and low in protein, and when made into a milk, they are watered down and may lose some flavor. Coconut oil is good for frying and sauteing, especially when cooking with fish. "As it cooks, it makes fish even moister," said dietitian Andrea Giancoli, a spokeswoman for the academy. Chicago Tribune (tiered subscription model) (9/4) 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.
Tips from the Coffee Bar 
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 
  • What is your favorite resource for discovering new ingredients?
    Internet (blogs, articles, etc)  52.54%
    Browsing at the store or farmers market  20.34%
    Trying new dishes at restaurants  11.86%
    Cookbooks  8.47%
    Attending conferences/talking with other chefs  6.78%

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