Staff Recipe: Chicken Kitchen Chop Chop

ChickenEven though JBF Awards department staffer Janie Schneider is known around the office for the elaborate dinners she prepares for herself and law student boyfriend, Russell, it’s this simple, homey dish that she makes when she’s homesick for Miami. It’s her adaptation of the chicken and rice dish from the Chicken Kitchen chain (a South Florida cult favorite) that she enjoyed growing up. “When I moved to New York my sister (who still lives in Miami) would call me on her way home from Chicken Kitchen and I always wished I was in the car with her. So I decided to make my own version of Chop Chop. It’s not as good, but the curry mustard sauce reminds me of high school afternoons by the pool,” says Janie. “Okay, so it’s glorified fast food,” she admits. “Some say it’s similar to Arroz con Pollo, but when you’re Jewish and don’t have a Cuban grandmother to make that d

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MemorEATS: Anita Lo

"I remember being two years old, standing on the back porch of my cousin’s house in Malaysia, eating an orange, and the juices were dripping down my chin, onto my shirt, and off my elbows." –Anita Lo, chef at NYC's Annisa, former Top Chef Masters contestant, and one of our Twitter Cook-off judges

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Jobs We Love: Gail Simmons

Gail SimmonsEach week, we’re profiling someone in the food and beverage industry with a fabulous food-focused job. Next up is Top Chef’s Gail Simmons, who had absolutely no idea what was in store for her when she accepted an established marketing position at Food & Wine magazine five years ago. We sat down with her to find out how she ended up there—and her advice for aspiring culinarians who wouldn’t mind ending up in her shoes. (Watch Gail tonight on the season premiere of Top Chef Las Vegas!)

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Tweet Eats: The Final Five

gavel_427x318 Without further ado, here are our five finalists. The competition was fierce and the voting never slowed. We’ve got five great sounding recipes. We hope our judges like seafood! We’ll be preparing each dish on Friday and on Monday the 24th we’ll announce our winner. Be sure to check out the final standings. Was there a recipe you wanted to see in the finals that didn’t make the cut? Tell us about it in the comments below. Want to test out these recipes for yourself? Be sure to let us know how it goes! @CMFoster23 10quahogs,steam,chop/ chopchorizo,onion,greenpepper,saute 1/4#butter, add quahog,clam stock,ritz crumbs, putinshells, bake10@400 @Maskren SEAR>1TclrfdBttr+CScallps+dashSlt/Ppr~WSK>2T:RceV

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Scholarship Spotlight: Lucas Williams

Twenty years ago, the only culinary education most high school students received was a lesson in making apple pie in home economics class. But today there are culinary arts curriculums in many high schools across the country, including Cape Cod Regional Technical H.S., which is where JBF Scholarship recipient Lucas Williams discovered that he had a talent for cooking. Now a student at the New England Culinary Institute in Essex Junction, Vermont, Williams is on track to receive his bachelor's degree in restaurant management in 2011. He hopes one day to open up his own restaurant where, he says, he plans to "pass on my love of food to my employees and help them see how rewarding the food industry can be." Learn more about the JBF Scholarship program.

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Tweet Eats: Our Twitter Cook-off Semifinalists

recipe_contest_427x318 Narrowing down our recipe entries to 15 was tough. There is so much creativity out there, not just with the tweets; but with ingredients and the recipes themselves. We can’t wait to get cooking, but first we need your help. Below we’ve listed our semifinalists. Take a look and vote for your favorite. On Wednesday the five most popular recipes will become our finalists, which we will be preparing for our judges. Vote now. Vote often. [poll id="1"]

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Recipe: Peach–Krispy Kreme Bread Pudding

Peaches
For this playful riff on bread pudding, Southern chefs Jason Gray and Jean-Pierre Marechal use delicious, juicy peaches and sweet, airy Krispy Kreme Doughnuts. You might feel tempted to just dunk the gooey doughnuts in your morning coffee, but try to resist: this recipe is worth the sacrifice.

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What's in a Name: L’Espalier, Boston

Bringing French haute cuisine to the Northeast, Frank McClelland’s much-lauded restaurant takes its name from a French word, derived from an Italian word meaning “something to rest the shoulder against.” It’s also the term for latticework that supports fruit trees and flowers—especially roses. Appropriate for a colonial New England townhouse-turned French restaurant.

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