January 25, 2008
Secret Sauce Bonus:
Method: Salmon
- Preheat the oven to 350°F.
- Finely grind the coriander seeds, fennel seeds, and peppercorns together in an electric coffee/spice grinder. Stir the ground spices and chutney together in a small bowl.
- Starting at a narrow end of each piece of salmon, cut a slit in each piece with a small paring knife, cutting almost all the way down to the other narrow end. (Don’t go all the way through.) Stuff each piece of fish with a generous tablespoon of stuffing. Season the fish all over the salt and pepper and let sit for 5 minutes.
- Heat the oil in a 12-inch ovenproof skillet over moderately high heat until it shimmers and sauté the fish until golden on the bottom, 2 to 3 minutes. Turn the fish over with a spatula and transfer the skillet to the middle of the oven. Roast the fish until just done, 5 to 6 minutes. Serve the fish in wide shallow bowls or soup plates with the sauce.
Method: Coconut Coriander Chutney
- Pulse the cilantro, coconut, chile, garlic, and ginger in a food processor until finely chopped.
- Puree the onion, olive oil, lime juice, and cilantro mixture in a blender until smooth. (Put the onion, oil, and lime juice into the bottom of the blender and put everything else on top; that way, there will be enough liquid to puree the mixture. If necessary, add 2 to 4 tablespoons water.) Add the mango chutney and puree until very smooth. Season the chutney with salt and pepper and transfer it to a bowl. Refrigerate the chutney, covered, for 2 hours so that flavors meld. The chutney keeps in an airtight container in the refrigerator for 1 week.
- Before serving, taste the chutney and adjust the seasonings.
Yields 6.
More from Floyd Cardoz
January 25, 2008
Secret Sauce Bonus:
Method:
- Grind the mustard seeds, peppercorns, and cardamom pods in an electric coffee/spice grinder until medium-fine. Set aside half the ground spices (about 1 scant tablespoon) to make the sauce. Put the remaining ground spices in a bowl and stir in the rosemary and oil.
- Coat the lamb with half of the spice rub. Marinate the lamb, covered and refrigerated, for 4 to 8 hours.
- Prepare the sauce: Heat 4 ½ tablespoons oil in a heavy 4-quart pot over moderately high heat until it shimmers and cook the shallot, ginger, and garlic until the shallot is translucent, about 2 minutes. Add the scant tablespoon of ground spices, the tomatoes, and the salt and continue to cook, stirring occasionally, until the tomatoes start breaking down, about 4 minutes.
- While the tomatoes are cooking, heat the reduced stock to boiling. Add the boiling stock and sugar to taste to the tomatoes and cook over high heat, stirring occasionally, until reduced by about a third, about 15 minutes. You should have about 2 ½ cups sauce. Remove the sauce from the heat and keep it warm.
- Preheat the oven to 350°F. Season the lamb with salt.
- Heat the ¼ cup of the oil in a heavy 12-inch skillet over high heat until it shimmers. Sear half of the lamb on one side until golden, about 2 minutes. Turn the lamb over and transfer to a shallow roasting pan. Sear the remaining lamb in the remaining oil the same way. Turn it over and transfer to the roasting pan.
- Put the pan in the middle of the oven and roast the lamb for 5 minutes for medium-rare meat. Remove the lamb from the oven and baste thoroughly with the fat in the pan. Transfer the lamb to a platter and let it rest for 10 minutes.
- Coarsely chop the mint and rosemary and add to the sauce off the heat. Let the sauce sit for 10 minutes, then strain it through to sieve into a small pan, pressing firmly on the solids. Discard the solids and gently reheat the sauce. Slice the lamb and serve with the sauce ladled over.
Yields 6.
More from Floyd Cardoz
January 18, 2008
Award-winning chef-restaurateur, cookbook author, and television personality from PBS's Mexico: One Plate at a Time, Rick Bayless shares a festive appetizer your dinner guests will skip the main course for, Wild Mushroom Queso Fundido.
Says Chef Bayless of his zesty nosh, "This recipe is from Season 6 of our television show, Mexico: One Plate at a Time. This season we are focusing on parties—true inspirations from Mexico come alive in my backyard in Chicago. This queso recipe is a sure hit—flavorful mushrooms (not to mention a splash of great Mexican beer!) and melting cheese on a fresh tortilla. Can you beat that?"
Watch the segment from TODAY:
Steal this recipe before it's all gone! Here's how:
Method:
Serves 6 as a light appetizer.
About the Chef:
Most people know Rick Bayless from his highly rated on-going public television series, Mexico—One Plate at a Time and from his six cookbooks.
His side by side award-winning restaurants in Chicago were founded in 1987. The casual Frontera Grill and the 4-star Topolobampo. His award-winning Frontera line of salsas, grilling sauces and organic chips can be found coast to coast.
Rick Bayless has won James Beard awards for: Midwest Chef of the Year, National Chef of the Year and Humanitarian of the Year. Mexico One Plate at a Time is currently in its fifth season on PBS and Rick’s latest book Mexican Everyday was nominated for a James Beard Award.
Visit Chef Rick Bayless on the web @ rickbayless.com
More from Rick Bayless
Award-winning chef-restaurateur, cookbook author, and television personality from PBS's Mexico: One Plate at a Time, Rick Bayless shares a festive appetizer your dinner guests will skip the main course for, Wild Mushroom Queso Fundido.
Says Chef Bayless of his zesty nosh, "This recipe is from Season 6 of our television show, Mexico: One Plate at a Time. This season we are focusing on parties—true inspirations from Mexico come alive in my backyard in Chicago. This queso recipe is a sure hit—flavorful mushrooms (not to mention a splash of great Mexican beer!) and melting cheese on a fresh tortilla. Can you beat that?"
Method:
- Rehydrate the mushrooms. Scoop the mushrooms into a small bowl, cover with boiling water, weight with a plate to keep the mushrooms submerged and let rehydrate for 20 minutes. Drain off the liquid, pressing on the mushrooms to remove all the water. Chop into ¼-inch pieces.
- Preparing the flavorings: Finely chop the chiles (seed them first if you wish), then chop the onion and tomato into ¼-inch pieces. Heat the oil in a medium skillet over medium-high heat. Add the chiles, onion, tomato and mushrooms and cook, stirring nearly constantly, until the onion begins to soften and brown, 7 or 8 minutes. Add the beer and stir until the liquid has evaporated and the mixture is once again dry looking.
- Finishing the queso fundido: Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas for making soft tacos.
Serves 6 as a light appetizer.
 | Queso fundido literally means "melted cheese" in Spanish. |
About the Chef:
Most people know Rick Bayless from his highly rated on-going public television series, Mexico—One Plate at a Time and from his six cookbooks.His side by side award-winning restaurants in Chicago were founded in 1987. The casual Frontera Grill and the 4-star Topolobampo. His award-winning Frontera line of salsas, grilling sauces and organic chips can be found coast to coast.
Rick Bayless has won James Beard awards for: Midwest Chef of the Year, National Chef of the Year and Humanitarian of the Year. Mexico One Plate at a Time is currently in its fifth season on PBS and Rick’s latest book Mexican Everyday was nominated for a James Beard Award.
Visit Chef Rick Bayless on the web @ rickbayless.com
More from Rick Bayless
January 12, 2008
Stephanie Sokolove of Boston's Stephanie’s on Newbury shares one of her simple favorite dessert recipes anyone can make, Oranges Oriental.
Chef Sokolove gives us the secret scoop on how she first discovered this favorite dish: "I tried something like this dish years ago on a trip and just loved how fresh it was with a touch of sophistication. So, I created my own version, and I now love to serve it to guests. Sometimes I also serve with homemade vanilla ice cream or whipped cream."
Steal the recipe for this sweet citrus treat:
Method:
- Peel oranges and save rind.
- On top of the stove, bring water and sugar to a boil.
- Let it boil until the temperature reaches 220° and makes a sugar syrup. Take off heat and let cool.
- Add Grand Marnier to the mixture. Slice oranges and put in a bowl. Take rinds of oranges and cut them into thin strips.
- Boil water and add rinds to water for 1 minute. Drain. Repeat again.
- Once drained, add rinds to sugar syrup. Toss and place them over oranges as well.
- Add flavored sugar syrup to oranges. Let oranges soak for at least an hour. Garnish with toast almonds sprinkled on top. Serve.
About the Chef:
Identified early on as a culinary protégée, Stephanie Sokolove was trained by the world-renowned French chef and food educator, Madeleine Kamman. After completing her culinary education in 1980, Sokolove ran her own prosperous catering company, Sidell & Co. She also served as the Executive Chef and Event Planner for the U.S. Trust Corporate Dining Room for 14 years.
In 1994, Stephanie Sokolove followed her dream and founded Stephanie’s on Newbury. Her vision was to create an upscale food market and café offering “Sophisticated Comfort Food” for all palettes. Although the café prospered, Sokolove realized there was an even greater opportunity at hand.
Located in the heart of Boston’s upscale shopping district and on one of the city’s most historic streets, Stephanie’s has become a favorite for neighborhood clientele, travelers and shoppers alike. Under her leadership, Stephanie’s on Newbury has become an institution in Boston and one of the city’s highest independently grossing eateries.
Visit Chef Stephanie Sokolove on the web @ stephaniesonnewbury.com
January 11, 2008
Waldy Malouf, Chef & Co-Owner of Beacon Restaurant & Bar, NYC, shares a recipe he fine tuned over 20 years ago with a little help from some motherly inspiration: Braised Chicken with Tomato and Crisp Garlic.
Says Chef Malouf, "This recipe was originally inspired by my mother’s electric skillet chicken in tomato sauce (a weekly standard growing up with a working mother). It became one of my signature dishes and I have served it to the likes of James Beard, Andy Warhol, and Billy Joel. Throughout the years, this recipe has evolved into a family favorite every day dish. The recipe utilizes a traditional technique and method for making pan sauces. The method can be used with any number of quick cooking meats or fish, any number of stocks, herbs, spices, and spirits. Once the technique is mastered, it has countless applications."
Steal this recipe and learn Waldy Malouf's secret tricks of the trade. Here's how:
Method: Chicken
This may be done in advance.
Watch the segment from TODAY:
About the Chef:
Waldy Malouf graduated from the Culinary Institute of America in 1975 having won First Prize in that year's Carras Culinary Competition. His extensive professional experience includes affiliations with The Four Seasons, La Côte Basque, the St. Regis Hotel, La Cremaillere (Banksville, NY), the Hudson River Club, and The Rainbow Room.
Just four short months after being named Chef/Director of Manhattan's beloved Rainbow Room, restaurant critic Ruth Reichl of The New York Times awarded the restaurant a remarkable three star review—its first—and one of only three, three-star reviews bestowed in 1997.
Waldy's newest venture, Waldy’s Wood-Fired Pizza & Penne, opened in July 2005 at 800 Sixth Avenue, between 27th & 28th Streets (212-213-5042). At Waldy’s, only high-quality, natural ingredients are used. He bakes his pizzas twice—first without the topping; then with. He also puts five cheeses together to create a unique and distinctive pie. All pies and penne are wood-fired, which imparts a wonderful smoky flavor and makes for a remarkable, crispy crust. The recipes have all been developed by Waldy.
Over the years, Waldy has garnered a distinguished reputation for establishing excellent rapport with his kitchen teams, and is viewed as a mentor by many in the industry. Further, he has developed and nurtured long-term, deeply felt relationships with local farmers and growers. "It is," he notes, "the rapport I've cultivated over a period of twenty years with local purveyors, vintners, and fishermen that gives my food substance, body, and emotion."
Visit Chef Waldy Malouf on the web @ beaconnyc.com & waldyspizza.com
Cooking Class with Waldy Malouf
Learn the top-secret technique for making pan sauces from a top chef:
Waldy Malouf, Chef & Co-Owner of Beacon Restaurant & Bar, NYC, shares a recipe he fine tuned over 20 years ago with a little help from some motherly inspiration: Braised Chicken with Tomato and Crisp Garlic.
Says Chef Malouf, "This recipe was originally inspired by my mother’s electric skillet chicken in tomato sauce (a weekly standard growing up with a working mother). It became one of my signature dishes and I have served it to the likes of James Beard, Andy Warhol, and Billy Joel. Throughout the years, this recipe has evolved into a family favorite every day dish. The recipe utilizes a traditional technique and method for making pan sauces. The method can be used with any number of quick cooking meats or fish, any number of stocks, herbs, spices, and spirits. Once the technique is mastered, it has countless applications."
Steal this recipe and learn Waldy Malouf's secret tricks of the trade. Here's how:
Method: Chicken
- Pat the chicken dry with paper towels and season it with salt and pepper. Dredge the chicken in flour, shaking off the excess. In an ovenproof sauté pan, heat the oil, add the chicken skin side down and brown it over medium heat for 7 or 8 minutes, until it is crisp and golden.
- Turn the chicken over and continue to cook for another 3 or 4 minutes. If your sauté pan is not big enough to comfortably accommodate all the chicken, brown it in 2 batches.
- Remove the chicken from the pan and set it aside. Let the fat continue to cook until the solids stick to the pan without burning and the fat is clear. Discard the fat and let the pan cool for a few seconds.
- Preheat the oven to 350° F.
- Melt 1 tablespoon of butter in the pan, add the shallot and garlic and cook gently, stirring, until they are lightly browned. Add the chopped tarragon, wine, vinegar and bring to a simmer, stirring to incorporate all the browned bits. Reduce the liquid until almost dry and add the tomato sauce and stock. Bring the liquid to a boil and simmer until slightly thickened. Return the chicken to the pan, skin side up.
- Put the chicken in the oven and bake, covered, for 30 minutes. Then remove cover and cook 15 minutes longer. Remove the chicken to a serving casserole, cover and keep it warm in the turned-off oven.
- Strain the sauce through a fine strainer into a small sauce pot. Bring the sauce to a boil and reduce it until the sauce is thick and is a little shiny (about 15 minutes). Turn the heat to low, season the sauce with salt and pepper. Pour the sauce over the chicken, sprinkle with chopped tarragon and garnish with the crisp garlic slices.
This may be done in advance.
- Heat 1 cup of oil in a small sauté pan. (Oil should be at least a 1/2 inch deep).
- Place one slice of garlic in the oil. When it begins to brown and sizzle, remove it and carefully add the rest of the garlic and gently stir and continue to fry the garlic until light golden brown.
- Transfer to a paper towel lined small plate, season with salt and pepper and reserve.
| Dredging is a technique where food is coated with a dry ingredient by first soaking in a wet coating, like milk or egg. |
About the Chef:
Waldy Malouf graduated from the Culinary Institute of America in 1975 having won First Prize in that year's Carras Culinary Competition. His extensive professional experience includes affiliations with The Four Seasons, La Côte Basque, the St. Regis Hotel, La Cremaillere (Banksville, NY), the Hudson River Club, and The Rainbow Room.Just four short months after being named Chef/Director of Manhattan's beloved Rainbow Room, restaurant critic Ruth Reichl of The New York Times awarded the restaurant a remarkable three star review—its first—and one of only three, three-star reviews bestowed in 1997.
Waldy's newest venture, Waldy’s Wood-Fired Pizza & Penne, opened in July 2005 at 800 Sixth Avenue, between 27th & 28th Streets (212-213-5042). At Waldy’s, only high-quality, natural ingredients are used. He bakes his pizzas twice—first without the topping; then with. He also puts five cheeses together to create a unique and distinctive pie. All pies and penne are wood-fired, which imparts a wonderful smoky flavor and makes for a remarkable, crispy crust. The recipes have all been developed by Waldy.
Over the years, Waldy has garnered a distinguished reputation for establishing excellent rapport with his kitchen teams, and is viewed as a mentor by many in the industry. Further, he has developed and nurtured long-term, deeply felt relationships with local farmers and growers. "It is," he notes, "the rapport I've cultivated over a period of twenty years with local purveyors, vintners, and fishermen that gives my food substance, body, and emotion."
Visit Chef Waldy Malouf on the web @ beaconnyc.com & waldyspizza.com
Cooking Class with Waldy Malouf
Learn the top-secret technique for making pan sauces from a top chef:
- The technique requires the browning of the meat or fish on top of the stove first.
- This is followed by clarifying and discarding the fat (unless a little is reserved for a roux or thickening agent).
- Then deglaze the pan with the introduction of an acidic liquid (wine, citrus juice, brandy, etc.) and aromatics.
- Reduce this liquid and aromatics and then add the stock or sauce base. Return the meat or fish to the pan, and then finish the cooking in the oven.
