Authentic Mexican Cooking Heats up Chef2Chef.net's "Restaurant of the Month"

Chef2Chef.net, a chef's practical guide to practically everything, announces a special "Restaurant of the Month" as an extension of its regular "Chef of the Month" feature. Throughout March, Chef2Chef.net highlights Fonda San Miguel, whose authentic Mexican cooking and "famous Sunday buffet brunch" offers "over twenty-one traditional Mexican dinners and desserts."

(PRWeb) March 15, 2007 -- A chef's practical guide to practically everything, Chef2Chef.net has expanded its "Chef of the Month" feature to include a special "Restaurant of the Month." This month, Chef2Chef.net will highlight Fonda San Miguel, whose authentic Mexican cooking and "famous Sunday buffet brunch" offers "over twenty-one traditional Mexican dinners and desserts" (http://chef2chef.net/topchefs/recipes-3/fonda/index.htm).

While Fonda San Miguel is being featured throughout March, Chef2Chef.net will allow visitors to sign up to win a copy of "Fonda San Miguel," the restaurant's latest cookbook. Often called, "Austin's most beautiful restaurant," Fonda San Miguel is commemorating 30 years of success by releasing a cookbook that features some of its most popular recipes, such as their Chocolate Sorbet.

CHOCOLATE SORBET:

4 cups water

11/2 cups sugar

1 pound Callebaut bittersweet chocolate, cut into small chunks

1 cup unsweetened cocoa

1 tablespoon Kahlua coffee liqueur

In a heavy, 3-quart saucepan, bring water and sugar to a boil and cook over medium-high heat for 4 minutes to form a syrup. Remove from heat. Combine chopped chocolate, cocoa, and liqueur in a mixing bowl and whisk in the hot sugar syrup until mixture is smooth and the chocolate has melted. Do not overbeat or mixture will be grainy. Place bowl in a larger bowl filled with enough ice water to come halfway up the side of the smaller bowl. Stir often until completely cool. Process according to the directions of your ice cream maker. Freeze until firm. Makes 1 1/2 quarts.

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Hailed as, "addictive, interactive and expansive," Chef2Chef.net will continue to offer its standard fare of expertise and resources on the culinary world with everything from articles and recipes to professional chef's bios to culinary school listings, chef schools and training resources to restaurants and reviews (http://www.Chef2Chef.net).

Chef2Chef.net, a chef's practical guide to practically everything, offers user forums, a searchable database of recipes and a comprehensive U.S. directory of top culinary schools and institutes. Culinary students, professional chefs and culinarians can also find the latest food industry news, a job search section and a marketplace for culinary supplies and equipment.

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