Thyme Grilled Cod
Ingredients:

• 1 stick unsalted butter, room temperature
• 2 teaspoon lime zest
• 2 teaspoons lemon zest
• 1 teaspoon orange zest
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh chives
• 4 1-inch-thick Cod or sea bass fillets
• 4 lemon slices

Procedure:

1. Preheat your grill to Medium High Heat.
2. Place butter, zest, fresh thyme and chives, in kitchen blender and blend till smooth.
3. Season butter to taste with salt and pepper.
4. Cut four 15×12-inch pieces of heavy-duty foil.
5. Place a fish fillet on each foil, season fish with salt and pepper and divide butter mixture amongst 4 portions of fish.
6. Lightly brush some butter at the bottom of the fish and place the rest of the butter on top of each fish.
7. Seal foil packets by bringing the two long sides together above food and folding down in several tight folds, and then tightly fold in the short ends.
8. Place foil packets, seam side up, on grid over medium coals.
9. Grill, covered, for 12-15 minutes or until fish flakes easily when tested with fork.
10. Plate and serve with a lemon slice.

Chef Jon Ashton began his story in Liverpool, which earned its spot on the world map thanks to the Beatles. As a young lad, he learned about the joy of cooking through his grandmother's warm, cottage kitchen. Creating recipes with Granny Ashton opened the door to home economic classes at school where Jon became further intrigued by the art. Although schoolmates bullied him for being one of the few boys in class, he persisted and quickly realized cooking was his passion.

In 1994 Jon graduated from St. Helens College in Great Britain and worked in several noted restaurants including the Derby Lodge Hotel's French restaurant and as Sous Chef at The Kirkfield Hotel's restaurant. Jon's success and flair in the kitchen soon gave way to appearances on British cooking shows including the nationally syndicated "TV Dinners". Soon, America discovered him and Jon was featured in publications from New York to California. With $2,000 in his pocket he left everything he knew and traveled to America, eventually landing in Florida.

Jon quickly began producing and starring in his own local access TV show, which aired in Disney's town of Celebration. Soon after, Jon took a position as the regular mid-day chef at Orlando's FOX affiliate station and found himself appearing on "The Tonight Show with Jay Leno" a short year later. He has regular appearances on the “TODAY Show". He is currently the food correspondent of the nationally syndicated Morning Show “The Daily Buzz”, seen in over 160 stations. He is also the in-house Chef for Relish Magazine, with over 12 million readers.

No matter what Jon does he remembers his grandmother's wise words; to share with others. Jon loves working with kids and is committed to improving the eating choices of young people in America.

Jon lives in sunny Orlando with his partner and baby girl Victoria Mei, named after his own mother whom passed away in 2005.

You can learn more about chef Jon Ashton on his website: jonashton.com.

Scrambled Eggs (Serves 8)
Ingredients:

• 32 whole organic eggs
• 3 tbsp crème fraîche
• 3 tbsp chopped chives
• Fleur de sel
• Black pepper

Procedure:

1. Whisk eggs in bowl.
2. Place bowl over pot with boiling water, acting as a double boiler.
3. Continue whisking eggs, and cook to desired doneness.
4. Finish with crème fraîche and chives, season to taste with fleur de sel and pepper.

Mushrooms
Ingredients:

• 1 pound morel mushrooms, cleaned and quartered
• 1 whole shallot, minced
• 2 tbsp butter
• Salt
• Black pepper
  

Procedure:

1. Clean mushrooms thoroughly in water, drain.
2. Cut morels into ½ or ¼’s depending on size of mushroom.
3. Sweat shallots in butter, add mushrooms and sauté for couple minutes.
4. Season to taste with salt and pepper.

Asparagus
Ingredients:

• 32 whole green asparagus
• 4 tbsp butter
• 8 sprig thyme
• Salt

Procedure:

1. Peel asparagus.
2. Place 4 pieces of each on aluminum foil like baked potatoes.
3. Place ½ tablespoon butter on top of each and sprinkle with salt.
4. Add sprig of thyme and wrap individually.
5. Bake in the oven at 400°F until tender, about 30 minutes.

Additional Ingredients

• 8 slices toasted brioche

To finish dish, remove asparagus from the foil and place on plates. Scoop the scrambled eggs on the side and garnish with sautéed morels. Serve with toasted brioche on the side.

Click here to print this recipe!

As a child growing up in Switzerland, Daniel Humm’s parents had always hoped that their son might follow in the footsteps of his father and become an architect. Instead, young Daniel took his inherited sense of structure and design and applied it to his true passion: cooking.

In 2003 Daniel moved to the United States and settled in San Francisco as Executive Chef at Campton Place. He quickly garnered attention for his innovative interpretation of contemporary French cuisine, with accolades such as Four Stars and 2004 Rising Star Chef from the San Francisco Chronicle, James Beard Foundation nominee for Rising Star Chef in both 2004 and 2005, and inclusion on the Best New Chefs 2005 list by Food & Wine.

In 2006, Daniel became Executive Chef at Eleven Madison Park in New York City, part of Danny Meyer’s Union Square Hospitality Group. Executive Chef Daniel Humm takes a modern approach to classic flavor combinations, creating sophisticated dishes that emphasize purity, simplicity, and seasonal flavors and ingredients. Off to a great start, in his first year at the restaurant, Daniel led Eleven Madison Park to receive its first Three Star review from The New York Times in January 2007.

Visit Executive Chef Daniel Humm on the web @ elevenmadisonpark.com.

• Daniel Humm's Beet Salad with Goat Cheese & Olio Verde
  

Smoked Mackerel Pâté
Serves 6

Ingredients:

• 100g (3½ oz) smoked mackerel, about 1 fillet
• 75g (2¾ oz) cream cheese
• 75g (2¾ oz) crème fraiche
• Juice of ½ lemon
• Salt and pepper

Procedure:

In a food processor, whiz up the smoked mackerel, then add the cream cheese and the crème fraiche. Empty into a bowl and fold in the lemon juice, salt and pepper to taste.

 

Crostini
Serves 6

Ingredients:

• 100ml (3 ½ fl oz) olive oil
• Salt and pepper
• ½ baguette

Procedure:

1. Preheat the oven to 220C / 425F / gas 7.
2. Mix the olive oil with salt and pepper.
3. Cut the baguette into long slices at an angle and brush with the seasoned oil.
4. Place in a single layer on a baking tray and cook in the oven for about 5 minutes, until pale golden.

Crème fraiche is a thick and heavy cream which originated in France, but can now can be found all over the world

• Rachel Allen's Homemade Pork Sausages
  
• Rachel Allen's Colcannon with Cabbage
  
• Rachel Allen's Apple Sauce

Click to continue reading and make sure you scroll down to the bottom of this entry to find even more delicious recipes from chef Rachel Allen.

Colcannon with Cabbage
Serves 6-8

Ingredients:

• 1.5 kg (3lb)floury potatoes, scrubbed
• 75g (2.5oz)butter
• 500g (1 lb) green cabbage like savoy or spring, outer leaves removed
• 25g (.8oz) butter
• 2 tbsp chopped parsley
• 250ml milk (1.5 cups)
• salt and freshly ground pepper

Procedure:

1. Cook the potatoes in boiling salted water until tender. Drain 3\4 of the water after 5-10 minutes, and continue to cook on a low heat (avoiding stabbing the potatoes with a knife; if they are floury potatoes they will break up if you do).
2. When they are cooked, drain all the water off, peel and mash with most of the 75g butter while hot.
3. Meanwhile, cook the cabbage.
4. Cut the cabbage into quarters, then cut out the core. Slice the cabbage finely across the grain .
5. Heat a saucepan, add 25g (.8oz) butter and 2 tbsp water. Add the sliced cabbage, toss over a medium heat for 7-10 minutes, until just cooked.
6. Add to the potatoes
7. Add the milk and the parsley (keeping some of the milk back in case you do not need it all)
8. Season to taste and beat until creamy and smooth, adding more milk if necessary.
9. Serve piping hot with the remaining butter melting in the centre.

Click here to print this recipe!

Secret Sauce welcomes Kerry Simon and his winning slider from Iron Chef America when he beat Cat Cora in battle hamburger, the aptly titled Iron Chef Slider.

The Rolling Stone-dubbed "rock-n-roll chef" shares his secret to making a simple hamburger far from boring. Try his recipe tonight:

Method:

• Preheat oven to 375°. In a heavy bottomed sauté pan on over medium heat render bacon until crispy. Add onions, celery and mushrooms and sauté until golden brown.
• Deglaze with dark beer and reduce until dry. Put ingredients aside to cool. In the meantime ,place brioche slices on a baking sheet and using a pastry brush, brush lightly with soft butter.
• When cooked ingredients have cooled, mix thoroughly with ground beef. With the ground beef mixture, form 8 square patties approximately two ounces each.
• Heat a large sauté pan to medium high. When pan is hot, add vegetable oil and place patties in one at a time being sure not to overcrowd. Cook each patty until well browned on each side (about two minutes) then flip each one and repeat the cooking process on the other side.
• When patties are cooked, place on a baking sheet and top each one with a slice of tomato and one slice of cheese. Place the tray of brioche and the tray of burgers in the preheated oven until the cheese is melted and the bread is lightly golden brown.
• Assemble Iron Chef burgers by placing one patty on top of one slice of brioche and then topping with a pickle and another brioche slice.

Yields 8.

Almost immediately the restaurant became one of city’s hot spots, with celebrities such as David Bowie, Iman, Matt Dillon, Diane Keaton, Debbie Harry and INXS clamoring for a reservation at the private chef’s table.

In 1998, Vongerichten needed a corporate chef and Simon joined his friend to launch and oversee restaurants in Las Vegas, New York, Hong Kong, London and Chicago. When Mercer Kitchen in New York City and Prime in Las Vegas opened, Simon split his time between the two coasts, holding positions of partner and executive chef at both restaurants.

In Las Vegas, Simon first met his future business partner Elizabeth Blau, and together, they opened Simon kitchen + bar at the Hard Rock Hotel & Casino in 2002. An overnight success, the restaurant was selected as one of “America’s Best New Restaurants” by Esquire magazine.

Los Angeles was a logical next step for the Iron Chef America winner, who has many friends in the entertainment industry. In 2006 he and Blau opened SIMON LA at the revamped Sofitel Hotel in Hollywood. At SIMON LA, the chef’s modern American cuisine continues to win rave reviews from Angelenos, making the restaurant one of Hollywood’s most popular dining destinations.

In 2008 he returns to the city he calls home with two exciting openings: CatHouse at the Luxor Hotel & Casino and Simon at Palms Place, where he will offer a steak and seafood menu under California modern design by the Rockwell Group.

Today Simon’s creativity, sense of adventure and passion for his craft have laid the foundation for all of his restaurants, uniting food and fun in an environment guests return to time and again.

Visit Chef Kerry Simon on the web @ kerrysimon.com

• Wash the rice well and soak it in water to cover for 20 minutes. Drain the rice. Thinly slice the salt cod on the diagonal against the grain. Break the salt cod into roughly 1½ –inch pieces and toast in a dry small heavy skillet over high heat until golden and charred in spots, about 3 minutes. Let cool and shred into small pieces.


• Heat 1 tablespoon of the oil in a heavy 3- to 4- quart pan over moderately high heat until it shimmers and cook the cloves and bay leaf, stirring, until fragrant, about 1 minute. Add the ginger, shallot, garlic, and rosemary and cook, stirring, for about 5 minutes, or until the shallot and garlic are translucent. Add the drained rice and cook, stirring, until the grains are coated with oil, about 2 minutes. Add 1 cup of the stock, 1 cup of the coconut milk and the wine. Simmer, covered, until the rice is tender and the liquid is beginning to be completely absorbed, 15 to 20 minutes. Discard the cloves, bay leaf, and rosemary and spread the rice on a tray to cool. The rice can be made up to this point 1 day ahead.


• Preheat oven to 350° F and season the fresh cod with salt and pepper.


• Put the clams in the same (cleaned) 3- to 4- quart pan and add 1½ cups of the remaining stock. Bring to a boil. Cover the pan and cook over moderate heat until the clams open, about 2 minutes. (Discard any unopened clams.) Transfer the clams and stock to a 6-quart pan and stir in the cooled rice, salt cod, remaining coconut milk, kokum, and peas. (The mixture should be very soupy.) Reduce heat to moderately low.


• Heat the remaining tablespoon of oil in a heavy ovenproof 12-inch skillet over moderately high heat until it shimmers. Sear the fresh cod in the oil, skin side down, for 2 minutes (depending on the thickness of the fish), or until the cod is just cooked through.


• Stir the remaining ½ cup chicken stock into the rice if necessary to keep the rice soupy and season with salt.


• Serve the cod on a bed of rice and clams.

Foodsubs.com, a cooking encyclopedia, is one of Floyd's favorite websites.

• Salmon Stuffed with Coconut Coriander Chutney
• Roast Lamb with Mint-Black Pepper Sauce