The challenge pitted three of the upcoming Top Chef Las Vegas cheftestants against accomplished competitors Fabio Viviani, Antonia Lofaso, and Ryan Scott. With so many Top Chef products — from knives to t-shirts to a cookbook — the introduction of a wine is not surprising. After all, if the Food Network's Iron Chef can have its own wine label, why not market one for TC? Are you interested in tasting this wine?
Posts for August 5th 2009
The blogosphere wasted no time compiling critical stats on Sifton, and Gawker has already come up with a slew of potential dining guises for him. One thing's for sure: The role of restaurant critic is evolving. Even execs at the Times admit critics don't wield the power that they used to, and with photos of him already abundant on the web, dining incognito will be virtually impossible.
Sifton may be new to the position, but he's no novice — in fact, he was rumored to have turned down the job once before. In addition to being the culture editor at the Times, he's contributed to the $25 and Under column, reviewed restaurants before Bruni's arrival, and even served as Dining editor. In last month's New York Times Magazine, he detailed making meatloaf for Nora Ephron. What do you think of the news? At a time when media is evolving so rapidly, does the role of restaurant critic still have a place in the food world?
I love both tuna and chicken salad, but I don't like any sweet stuff encroaching on tuna. Chicken salad, on the other hand, is well-served by fruit and nuts. One of my favorite recipes is this curry-flavored version made with red grapes, green onions, and walnuts, which combine to make an exciting and exotic filling for Middle Eastern-style flatbreads or pita.
Better yet, this chicken salad is actually healthy: it's made with nonfat yogurt and lowfat mayonnaise. With so many intense flavors, you won't miss the full-fat mayo. Though I forgot the lettuce the first go-round, I added it the second time I made these, and it provides a nice bit of texture. Check out more photos and get the recipe.
2 teaspoons curry powder (preferably Madras-style)
1/4 cup light mayonnaise
1/4 cup plain nonfat yogurt
2 teaspoons mango chutney
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated orange peel
3 cups 1/2-inch pieces cooked skinless boneless chicken breast
1 cup halved seedless red grapes
1/2 cup thinly sliced green onions
1/3 cup walnuts, toasted, coarsely chopped
4 large curly lettuce leaves
4 Middle Eastern flatbreads or pita pockets
- Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl.
- Add light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend.
- Stir in chicken, grapes, green onions, and chopped walnuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
- Cover flatbreads with a damp cloth and heat in the microwave for 30 seconds, to make them more pliable.
- Lay flatbread flat on a plate, and place one leaf of lettuce on each. Divide chicken salad equally among flatbreads, then fold in half to serve.
- Main Dishes, Sandwiches
- American farmers are struggling to transfer the success of the Chinese goji berry to the West. — Los Angeles Times
- Mark Bittman on the trials and tribulations of frying squid. — New York Times
- The US government may impose regulations on caffeinated alcoholic drinks. — Wall Street Journal
- One West Coast startup's developed a new tracing system in response to food safety scares. — San Francisco Chronicle
- While wine's been aiming for a plebian angle, beer's gone decidedly upscale. — Washington Post
- A sneak peek at Julie Powell's upcoming book, Cleaving. — The Observer
- The Globe's test kitchen takes a stab at Julia's masterpieces, and finds out they're not so easy to master. — Boston Globe
2 large garlic cloves, thickly sliced
2 teaspoons sea salt
2 teaspoons caraway seeds
2 tablespoons pure chile powder, such as ancho
1/4 cup extra-virgin olive oil
2 pounds large shrimp, shelled and deveined
8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick
- On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them.
- Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat.
- Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
- Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with two more shrimp and chorizo slices. Using more skewers, repeat with the remaining shrimp and chorizo.
- Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.
- Appetizers, Seafood
- Mediterranean/Middle Eastern