Results tagged “bacon” from iVillage - Secret Sauce
The Secret Sauce welcomes chef Tom Valenti to the blog. Valenti is the owner and head chef at Ouest restaurant in New York City.
Chef Valenti shares his techniques for creating simple yet delicious dishes by wrapping foods in ingredients like bacon, prosciutto and ham. He says, "Not only do these types of foods introduce flavor, but these particular things are great entertainment tools. You can finish last-minute in front of your guests and not be tied to the stove! The dishes are easy to prepare and you can throw them back into oven or broiler or even out on the grill if the weather permits."
Goat Cheese & Basil Stuffed Shrimp Wrapped in Prosciutto
Ingredients:Procedure:
- 12 large shrimp, about 12 oz, peeled and deveined
- 3 oz goat cheese, at room temperature
- 12 large basil leaves
- 6 large slices prosciutto de Parma (about 1 ½ oz), cut in half horizontally
- 1 Tbsp olive oil
- Put some goat cheese in the cavity of each shrimp.
- Wrap each with a basil leaf to hold the goat cheese in place, making sure that the leaf slightly overlaps the end of the shrimp.
- Wrap the entire shrimp with a piece of prosciutto.
- Heat 1 teaspoon of the oil in a heavy-bottomed nonstick pan.
- Add the shrimp with the prosciutto’s seam facing down, and cook, turning, until the prosciutto is fused around the shrimp and crispy all over, 3 to 4 minutes.
- Transfer to paper towels to drain. Repeat, adding more oil as necessary.
Marinated Shaved Fennel
Ingredients:Procedure:
- 2 large fennel bulbs
- 1 Tbsp lemon juice
- 3 Tbsp extra virgin olive oil
- ¼ tsp coarse salt
- Few turns freshly ground black pepper
- Cut fennel bulbs in half lengthwise.
- Slice very thin on a Japanese mandolin.
- Assemble marinade in a bowl, whisk to combine.
- Add fennel to the bowl and mix well with marinade.
Click here to print this recipe!
About the Chef:
Chef Tom Valenti is one of the most revered chefs in New York City is the owner of Ouest Restaurant. A native of Ithaca, New York, Valenti began his life in the kitchen while still a high school student when he joined the staff of L'Auberge Du Cochon Rouge, a French restaurant in his hometown where he apprenticed to chef Etienne Merle. After graduating from high school, he served as a chef at a private estate in Westchester before beginning his long association with restaurateur Guy Savoy, first as a pastry chef for a Savoy-owned restaurant in Westchester, and then as chef tournant for Savoy's Paris restaurant. Tom Valenti's cuisine broke through the New York clutter when he became the first executive chef at Alison on Dominick, the West SoHo bistro where he was catapulted to stardom. In 1989, Esquire magazine dubbed this romantic rendezvous the "Best New Restaurant" in New York City, while Food and Wine magazine lauded Valenti as one of the country's "Ten Best New Chefs" in 1990. At Alison, Valenti's vast experience culminated in the creation of the bold, Southern France-influenced cuisine that has become his trademark.
Valentine’s books include Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca and Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques.
More recipes from Chef Tom Valenti:
Valenti is the owner and head chef at Ouest restaurant in New York City. He shares his techniques for creating simple yet delicious dishes by wrapping foods in ingredients like bacon, prosciutto and ham.
September 28, 2007
David Chang, co-owner and head chef of the Momofuku restaurants in New York City, has a passion for cooking, for pork, and for firmly believing that a great meal doesn't have to come with a hefty price tag.
For his TODAY debut on Secret Sauce, Dave has gifted us with not one, but two fun and easy recipes. His dishes create wonderful flavor and texture combinations that you wouldn't find in your everyday meal. Sometimes these things are the byproduct of combining two favorites together, as the story for the inspiration behind his Apple and Smoked Bacon Salad goes.
Says Chef Chang, "It's a combination of two apple salads, and this is the one that we liked the best. I include local ingredients from New York. ...Apples are in season right now for the fall. We also wanted a savory dish built around apples that wasn't, you know, apple pie."
His secret tip for pulling this dish off? "You can substitute with cashews. And use the good bacon! Splurge!" (We weren't lying when we said he liked pork.)
 | Momofuku means "Lucky peach." |
Procedure: Chili Nuts
- Preheat oven to 350°F with rack in middle. Stir together all chili nut ingredients in a metal pie plate.
- Bake, stirring occasionally, until liquid is absorbed and nuts are coated with spice mixture and dry, about 20 minutes. Cool to room temperature, stirring occasionally.
While the Chili Nuts Bake...
- Warm apples in a large bowl of warm water, turning occasionally, about 15 minutes, then drain and pat dry.
- Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until browned and crisp, about 12 minutes. Transfer with a slotted spoon to paper towels to drain and reserve 6 tablespoons fat in skillet.
- Using slicer, cut apples into 1/8-inch-thick slices into a large bowl, rotating apple a quarter turn each time you reach core, then continuing to slice until left with nothing but core. Gently toss with lime juice.
- Heat fat in skillet over medium heat until hot, then pour over apples and gently toss with bacon and 1/4 teaspoon pepper. Divide among 8 shallow bowls and sprinkle with lychees, scallions, and chili nuts.
* Chili nuts can be made 1 week ahead and cooled completely, then kept in an airtight container at room temperature.
* Bacon can be cooked 3 hours ahead and chilled in fat, uncovered, until cool, then covered. Reheat over medium heat.
Serves 4.
About the Chef:
David Chang was born and raised in Arlington, VA. Dave attended Trinity College in Hartford, CT, where he earned a degree in religion. Dave graduated from the French Culinary Institute in New York City, while in school he began his career at Jean-George Vongerichten's Mercer Kitchen (NYC). Eventually, Dave landed a spot as part of Chef Tom Colicchio's (of Top Chef fame) opening staff at Craft (NYC), which received 3-stars from the New York Times.
In 2003, Dave moved to Japan, studying at various kaseki, izakaya and ramen restaurants, most notably working with renowned soba master, Akio Hosoda, at Fuyu-Rin, and at the Park Hyatt Hotel in Tokyo. After returning to New York, Dave and his business partner, Joaquin Baca, opened their first restaurant, Momofuku Noodle Bar in the East Village (August, 2004). They followed with the Momofuku Ssäm Bar in 2006, with a counter-service Asian burrito station for lunch, and traditional table service dinner. Dave is currently working on the opening of Momofuku Ko, a 12-15 seat space with a collaborative kitchen of the Momofuku team chefs.
Visit Chef David Chang on the web @ Momofuku.com.
Secret Sauce Rewind
- Get the recipe for Dave's Roasted Brussels Sprouts
