global grilling guide - Kalamazoo Outdoor Gourmet

GLOBAL GRILLING GUIDE
VOLUME 4
Featuring recipes from the SAVEUR Summer BBQ Chefs
summer
CHEFS
KRISTEN KISH
Marinated and Grilled
Fairytale Eggplant 6
CRAIG KOKETSU
The Quality Italian Mortadella
Hot Dog, Eggplant Relish,
and Pistachio Mayo 7
ALEXANDRA RAIJ &
EDER MONTERO
Mojo Rojo & Mojo Verde 12
ROBERT TRUITT
Strawberry Ice Cream
Sandwiches 13
ROBERTO
CAPORUSCIO
Pizza Margherita 2
TIFFANY DERRY
BBQ Short Ribs 3
LORENA GARCIA
Striped Bass Tacos,
Salsa Verde, & Corn
Peach Salsa 4
SARAH GRUENEBERG
Braised Lamb Belly with
Roman-Style Artichokes 5
YVAN LEMOINE
Flautas Endiabladas 8
MICHAEL LOMONACO
Grilled Prime Strip Steak
& Bourbon Potted Chili
Onions 9
GEORGE MENDES
Grilled Quail, Coriander
and Black Olive 10
TADASHI ONO
Whole Squid Grilled with
Ginger-Soy Marinade 11
GEORGE SABATINO
Chilled Shellfish Salad with
Charred Corn, Pickled Chili,
and Rare Vos Vinaigrette 15
HUGO UYS
Baby Lamb Chops with
Mielie Pap and Tomato and
Raisin Chutney 16
PATRICIA YEO
Sai Oua: Northern Thai
Pork Sausage & Sticky Rice
Lettuce Wrap 17
VIDYADHARA SHETTY
& INDIKA KUMARA
Pulled BBQ Beef
Short Ribs 14
ROBERTO CAPORUSCIO
@DONANTONIOPIZZA
summer
PIZZA MARGHERITA M A K ES FOU R 1 0 ” PIZZA S
INGREDIENT S
1 recipe Naples-style pizza dough
Fine semolina, for dusting
1 recipe Naples-style pizza sauce
1 lb. fresh mozzarella, thinly sliced
16 fresh basil leaves
Olive oil, to taste
Pasta da Pizza
(Naples-Style Pizza Dough)
2 tbsp. sugar
1 tbsp. olive oil, plus more
½ tsp. active dry yeast
5½cups “00” flour, preferably
Caputo Pizzeria Flour
2 tbsp. kosher salt
Salsa di Pomodoro Fresco
(Naples-Style Pizza Sauce)
228-oz. cans whole peeled
tomatoes, packed in purée
Kosher salt, to taste
MET HOD
Pasta da Pizza
(Naples-Style Pizza Dough)
Roberto Caporuscio was born and raised on a dairy farm in Pontinia, Italy, an
hour outside of Naples, where he first developed his culinary skills producing
and selling cheese. However, it was in Naples, where Roberto went to study the
art and craft of Neapolitan pizza making, with the most talented pizza masters.
After training with the best, Roberto came to the United States where he opened
several successful pizzerias, and ultimately settled in New York City in 2009, and
established Kesté Pizza & Vino. In February 2012, Roberto collaborated with
his mentor, Antonio Starita, and opened Don Antonio by Starita in Midtown,
Manhattan. Roberto has become one of the most highly praised pizza chefs
amongst his peers, and the subject of rave reviews in the media. His many
testimonials include: “#1 Pizza in New York” by New York magazine, amongst
the top 25 “Best Pizza Places the US” by Food & Wine magazine, and pizzas
featured on the covers of SAVEUR and La Cucina Italiana magazines.
1 Combine sugar, oil, yeast, and 2 cups cold
water in bowl of a stand mixer fitted with a
dough hook; let sit until foamy, 8-10 minutes.
Mix flour and salt in a bowl. With motor
running, slowly add flour mixture; mix until a
smooth dough forms, 8-10 minutes. Transfer
dough to a greased baking sheet; cover with
plastic wrap. Let sit at room temperature 1 hour.
Salsa di Pomodoro Fresco
(Naples-Style Pizza Sauce)
1 Remove each tomato from the can and
reserve 3 cups of the purée. Cut the tomatoes
in half and, using your fingers, remove and
discard the seeds (don’t rinse).
2 Place the tomatoes in a food processor
and pulse until just crushed but not puréed.
(Alternatively, crush the tomatoes by hand or
pass them through a food mill.)
3 Transfer the tomato sauce to a bowl and stir
in the reserved 3 cups of purée and salt.
Pizza Margherita
Place a pizza stone under the broiler; heat for
30 minutes. Working in 4 batches, dust 1 ball
dough with semolina. Using your fingertips,
press dough into a 10” circle about ¼” thick,
leaving a 1” crust around the edges. Hold
dough straight up, and with fingertips circling
crust, slide fingers around crust in a circular
motion as you would turn a steering wheel until
dough in the center is stretched to about 1/8”
thick; transfer to a semolina-dusted pizza peel.
Spread ½ cup sauce over dough, and distribute
a quarter each of the cheese and basil leaves;
drizzle with oil. Slide pizza onto stone; broil until
cheese melts and crust is puffed and charred in
spots, 3-4 minutes. Serve hot.
2 Divide dough into 4 balls; transfer to a
greased 9 in. x 13 in. dish; brush tops with oil.
Cover with plastic wrap; refrigerate 48 hours.
2
TIFFANY DERRY
@MASTERCHEFTD
summer
BBQ SHORT RIBS
SER V ES 4
INGREDIENT S
Marinade
1
¼
3
1
½
¼
½
½
1
½
¾
1
1
1
1
¼
tbsp. sesame oil
cup yellow onion, diced
tbsp. chopped ginger
tbsp. garlic chili paste
cup tomato juice
cup balsamic vinegar
cup hoisin sauce
cup Worcestershire sauce
tbsp. Dijon mustard
cup mirin
cup brown sugar
tbsp. paprika
tbsp. kosher salt
tbsp. fresh ground black pepper
tbsp. crushed red pepper
cup chopped cilantro
M ETHOD
To Make the Quick Pickle Salad
1 Bring to a boil and pour over vegetable.
Once vegetables are cool they are ready to go.
2 Once you take out of marinate add cilantro.
To Make the Beef Shortribs
1 In a plastic container marinate each rib with
sauce and allow to marinate for a minimum of
12 hours.
2 Grill to medium over a hot pit.
3 Serve with pickled vegetable and brown rice.
Quick Pickle Salad
(any crunchy vegetable will do)
Beaumont, Texas native chef Tiffany Derry gained international notoriety
when she appeared on Season 7 of Bravo’s Top Chef where she was voted
“fan favorite” and achieved a place in the competition’s final four. Derry’s
quiet confidence, warm southern charm, and culinary expertise made her a
natural selection for Top Chef: All-Stars, where she was again a finalist. In 2011,
Derry teamed with Patrick Halbert of the Halstin Group to open Private|Social
in the heart of Uptown, Dallas to much fanfare. The Dallas Morning News
named Derry one of the “Best Chefs in DFW.” In 2013, Derry parted ways
with Private|Social to focus on Tiffany Derry Concepts (TDC), a company
established to support Derry’s business and culinary ventures, which include
television shows and partnerships with the world’s most recognized brands. In
addition, Derry serves as a national spokesperson for the Art Institute’s Culinary
Arts Program, and is a member of Les Dames d’Escoffier.
2
1
1
1
2
1
1
½
1
1
3
cloves garlic, crushed
cup water
cup white wine vinegar
tbsp. Kosher salt
tbsp. sugar
bay leaf
cup radishes, quartered
cucumber, sliced
red onion, julienned
carrots, sliced thin
tbsp. cilantro, chopped
Thin sliced Beef Shortribs
5 lbs. thin shortribs with
three bones marinade
3
LORENA GARCIA
@LORENAGARCIA
summer
STRIPED BASS TACOS, SALSA VERDE,
AND CORN PEACH SALSA SER V ES 6 -8
INGREDIENT S
Citrus Garlic Striped Bass
1 lb. stripped bass
¼ cup melted butter
1 lemon juiced and lemon zest
1 tbsp. chili powder
4 garlic cloves, finely minced
¼ cup chopped fresh cilantro leaves
3 tbsp. dill finely minced
Salt and pepper
4 in. corn tortillas
Roasted Salsa Verde
3 tomatillos peeled and cleaned
1 jalapeño
1 whole garlic head, roasted
1 lemon juiced
1 bunch cilantro
2tbsp. Olive oil plus ¼ cup
for blending
Salt and pepper
Grilled Corn Peach Salsa
Venezuelan-born chef, restaurateur, TV host and published author Lorena
Garcia is one of the country’s leading Latina chefs. She is a judge and
investor on NBC’s America’s Next Great Restaurant, guest chef on the season
finale of Bravo’s Top Chef All-Stars, and a competitor on season four of
Bravo’s Top Chef Masters. In August 2012 she opened her second traveler’s
restaurant, Lorena Garcia Tapas at the Atlanta Airport, in the wake of her
flagship Lorena Garcia Cocina in Miami. With her recipes already featured
in numerous magazines, Ballantine Books published her first cookbook,
Lorena Garcia’s New Latin Classics. If this weren’t enough, Taco Bell recently
debuted its new Cantina Bell menu, featuring vibrant flavors and authentic
recipes from Garcia’s own kitchen.
4charred grilled corn,
off the husk after grilling
2 small tomatoes, no seeds, small dice
2 fresh peaches, small dice
¼ cup minced red onion
2 tbsp. chopped cilantro
2 tbsp. chopped parsley
2 cloves garlic, finely minced
1 tsp. fresh lime juice
2 tsp. fresh lemon juice
1 tsp. finely chopped habanero pepper
Salt
M ETHOD
Roasted Salsa Verde
1 In a mixing bowl combine tomatillos,
jalapeños, add 2 tables olive oil salt and pepper.
2 Preheat grill or use side burners of the grill.
Add tomatillos, jalapeño and grill all sides cook
until tomatoes are soft, about 15 to 20 minutes.
Puree the mixture in a blender; add roasted
garlic, cilantro, lemon juice, olive oil. Season
with salt and pepper, to taste.
Grilled Corn Peach Salsa
Mix all ingredients together.
Serve at room temperature.
Striped Bass Tacos, Salsa Verde,
And Corn Peach Salsa
1 In a small saucepan at mid low heat add
the butter, lemon juice and zest, chili powder,
garlic, cilantro and dill, until the butter has
melted. Let cool for 5 minutes, place the strip
bass on a sheet pan and cover with the butter
mixture. Add salt and pepper.
2 On a very hot grill or plancha, place the fish
cook for few minutes each side until seared and
cooked mid well. set aside until ready to serve,
flake the fish with a fork to place on top of a
corn tortilla.
3 Warm the tortillas for 20 sec, add the
fish, corn peach salsa and salsa Verde, serve
immediately with a lime wedge.
4
SARAH GRUENEBERG
@CHEFSARAHJAYNE
BRAISED LAMB BELLY WITH ROMAN-STYLE
ARTICHOKES AND PURPLE ARTICHOKE
HONEY S ERVES 12 A S A N A PPETIZER
INGREDIENT S
LAMB BELLY
2 tbsp. mint, chopped
2 tbsp. rosemary, chopped
1 tbsp. freshly ground black pepper
4 tbsp. Kosher salt
4 tbsp. sugar
1 tbsp. fresh ginger, grated
1tsp. pink salt (optional)
4-5lbs. boneless lamb belly
(2 whole pieces)
2 Spanish onions, thick julienne
2 tbsp. extra-virgin olive oil
1 cup water
Artichokes
Sarah Grueneberg developed a love for the culinary world as a small child.
Raised in Houston, Grueneberg spent much of her time cooking and baking
with her grandparents while her mother traveled for work. In September
2005 Grueneberg joined the award-winning team at Spiaggia, Chicago’s only
four-star Italian restaurant helmed by Chef Tony Mantuano. Grueneberg’s
growing knowledge of Italian food, culture, and language has enabled her to
create one-of-a-kind experiences for Spiaggia guests that ultimately led to
her promotion to e Executive Chef in January 2010. Since taking on this role,
Grueneberg has been covered in The Wall Street Journal, Food & Wine, La
Cucina Italiana, Wine Enthusiast, among other outlets. In July 2010 she was
named one of Chicago’s Rising Star Chefs by Chicago Social magazine and
was named Chicago Chef of the Year in the 2011 Eater Awards. Grueneberg
competed against 28 other cheftestants to make it to the finals of Bravo’s
Top Chef: Texas, where she was named the runner-up.
3lemons, juiced and zested
with a microplane
12 large globe artichokes or
36 baby artichokes
2 cups dry white wine
¾cup extra virgin olive oil,
plus more for drizzling
2 cups water
2 tbsp. Kosher salt
¼ tsp. red pepper flakes
2 tbsp. garlic, minced
2 tbsp. flat leaf parsley, chopped
2 tbsp. fresh oregano leaves, chopped
2 tbsp. fresh mint leaves, chopped
MET HOD
To Prepare the Lamb Belly
summer
or until tender. Remove from the oven, let sit for 30
minutes covered. Without moving the bellies, baste
the them with the liquid remaining in the pan.
4 Using a plate or smaller pan, place the pan
directly on top of the 2 bellies. To apply pressure
to the bellies, place a few cans or plates to weight
down the bellies.
5 Refrigerate overnight. Transfer the lamb bellies
from the pan to a cutting board. Using a sharp
knife, cut the bellies into 2 in. squares, set aside in
the refrigerator.
To Make the Artichokes
1 In a large sauce pan, combine lemon juice, white
wine, extra virgin olive oil and water, set aside (not on
the heat). In a mixing bowl, combine the Kosher salt,
red pepper flakes, garlic, and herbs.
2 Peel tough green outer leaves from artichokes
and trim 1 in. from top. Trim fibrous green skin
from heart and stem. Halve lengthwise, scrape
fuzzy choke from heart with a spoon, and transfer
to the mixing bowl. Roll each artichoke half in the
herb mixture to transfer to the sauce pot. Repeat.
3 Once finished, move the sauce pot to the stove
over medium heat. Bring the pot to a simmer, stir
the artichokes, then turn to low. While covered,
let artichokes cook until slightly tender. Large
artichokes: 30 minutes, baby artichokes: 15 minutes.
4 Remove the artichokes from the cooking liquid to
a platter in a single layer, refrigerate until cool.
1 In a medium bowl, combine the herbs, pepper,
salt, sugar, and ginger. Preheat oven to 250°,
meanwhile sprinkle the seasoning mix all over
both bellies, let stand for 30 minutes. In a medium
sized roasting pan, place the onions and olive oil
in the middle of the roasting pan. Shake off excess
seasonings on the bellies.
To Make the Braised Lamb Belly
2 Place the bellies on top of the onions, stack on top
of each other. Note: match the bellies so that they are
stacked directly on top of each other. Pour the water
into the pan, until it comes half way up the onions.
2 Divide bellies and artichokes on small plates or
on a large platter.
3 Wrap the pan with plastic wrap twice then cover
with foil. Place in the middle of the oven for 3 hours,
1 Preheat grill to high for 30 minutes, then turn
down to medium. Season the bellies and artichokes
with salt and pepper. Place the bellies on the grill,
turning once to caramelized and crunchy on both
sides. Meanwhile, place the artichokes on the grill for
3-5 minutes until warm and toasted
To Finish the Dish
Drizzle extra virgin olive oil and juice of 1 lemon over
the plates. Finish with cracked black pepper, grated
Ricotta Salata, and sprinkle with watercress.
5
KRISTEN KISH
@KRISTENLKISH
MARINATED AND GRILLED FAIRYTALE
EGGPLANT, ROMESCO, MISO PICKLED
SULTANAS, MICRO CILANTRO, TOASTED
MARCONA ALMONDS SER V ES 6
INGREDIENT S
6 fairy tail eggplant, sliced lengthwise
3 cups grapeseed oil
3 cloves crushed garlic
4 tbsp. sherry vinegar
4 tbsp. salt
2 tbsp. freshly ground black pepper
2 tsp. Aleppo pepper
5 sprigs fresh thyme
Miso-Pickled Sultanas, Romesco,
Micro-cilantro & toasted Marcona
almonds, for garnish
Miso Pickled Sultanas
¼
1
5
1
2
2
1
cup sultanas
tsp. pink peppercorns
sprigs of parsley stems
tsp. toasted coriander
bay leaf crushed
sprigs thyme
tsp. mustard seeds
Pickling Liquid
2
1
½
½
cups water
cup rice vinegar
cup sugar
cup white miso
Romesco
Born in South Korea and adopted into a family in Kentwood, MI, Kristen Kish
showed an affinity for cooking at a young age. Before joining the Stir team
in 2011, Kish worked in numerous restaurants, including Michelin-star chef
Guy Martin’s Sensing. From her experiences with Barbara Lynch and Guy
Martin, Kish has found her love in restaurants to be the energy, pace, and
lifestyle of those in the industry, as well as the camaraderie shared between
those within it. In Fall 2012, Kish was promoted to Chef de Cuisine of Stir
where she oversaw all back of house operations, including the design and
execution of nightly menus and demonstration dinners for 10 guests. In
2012/2013 Kish competed on Bravo’s Top Chef: Seattle where she won the
coveted title of Top Chef, becoming the second female chef to win the
prestigious competition. In June 2013, Kristen became the Chef de Cuisine
of Menton, Chef Barbara Lynch’s fine dining restaurant in Boston’s Fort Point
neighborhood and the city’s only Relais & Chateaux property.
3 red bell peppers, roasted and peeled
½ cup toasted Marcona almonds
1 clove garlic
1 tsp. minced shallot
3 scallions, charred or roasted
1 tbsp. chopped cilantro
2 Roma tomatoes, peeled and deserved
1 tsp. chile flakes
2 tbsp. sherry vinegar or more to taste
½ cup olive oil
Salt and pepper to taste
summer
M ETHOD
To Make the Marinated and
Grilled Fairytale Eggplant
1 Mix all ingredients together and lightly
coat the eggplant and allow to marinate for
30 minutes before grilling.
2 Remove eggplant from marinade, pat dry
and season to taste. Place cut side down on
a grill over medium high heat and grill for 3
minutes. Turn over and grill for another 3-4
minutes or until eggplant is cooked through.
3 Remove from grill and cool. Grilled
eggplant may be served at room temperature
with miso-pickled sultanas and Romesco and
garnished with micro cilantro and toasted
Marcona almonds.
To Make the Miso Pickled Sultanas
Place spices and herbs in a sachet. Bring the
pickling liquid simmer with the sachet until
the sugar dissolves. Transfer to blender to
incorporate miso easier. Pour over sultanas
while hot and allow to sit for at least 2 hours.
To Make the Romesco
Blend all ingredients together until smooth
or desired consistency.
To Finish the Dish
Garnish with micro cilantro and finely chopped
Marcona almonds.
6
CRAIG KOKETSU
@CRAIGKOKETSU
THE QUALITY ITALIAN MORTADELLA
HOT DOG, EGGPLANT RELISH, AND
PISTACHIO MAYO SER V ES 4
INGREDIENT S
4 hot dog buns, preferably brioche
3
/8
in. slice Mortadella, cut into
eight 2 ½ by 1 ½ inch rectangles
Pistachio Mayo
¾ cup Kewpie mayonnaise
¼ cup Sicilian pistachio paste
3tbsp. Tondo white balsamic cream,
thickened white balsamic
Eggplant Relish
1 cup apple cider vinegar
¾ tsp. ground turmeric
2 tsp. whole coriander seed
1 tsp. chili flakes
2 tsp. whole mustard seed
½ tsp. ground black pepper
2 tsp. salt
¾ cup. sugar
½ cup water
½ cup onions, julienned
2Japanese eggplants, sliced into
¼-inch thick rounds, then halved
Salt
Canola oil for frying
Craig Koketsu is the chef/partner of Fourth Wall Restaurants in New York
City. The group is comprised of upscale restaurants including the flagship
Smith & Wollensky location, Maloney & Porcelli, The Post House, Quality
Meats, Park Avenue, The Hurricane Club and soon-to-open Quality Italian.
Chef Koketsu began his culinary career in California after graduating from
U.C. Berkeley. He served as the private events chef at Stars Palo Alto under
Jeremiah Tower and Joyce Goldstein before moving to New York City to
work at Lespinasse under Gray Kunz. He opened Quality Meats in 2006
and then opened Park Avenue, which was named among the top best new
restaurants of 2007 by the New York Times, New York magazine, and the
New York Observer. New York magazine also named Chef Koketsu among
New York’s top up-and-coming chefs.
summer
M ETHOD
To Make the Quality Italian
Mortadella Hot Dog, Eggplant
Relish, and Pistachio Mayo
1 In a sauce pot, combine first nine ingredients
and bring to a boil. Remove pickling liquid
from heat and allow to cool. Once cooled, pour
over onions in a heat resistant Pyrex container.
Transfer to refrigerator to chill.
2 Season eggplant with salt and let sit for 10
minutes. Add 2 in. of oil to a high-sided pot
and preheat oil to 350°. Using a paper towel,
blot eggplant to remove excess moisture. Fry
eggplant in small batches until golden brown
and skin turns bright purple, approximately
30 seconds. Remove from oil and drain on
paper towels in refrigerator until chilled. Once
the eggplant is chilled, transfer to the pyrex
container with the pickled onion mixture and
refrigerate until ready to use.
3 For the mayo, mix all ingredients together
and set aside until ready to use.
4 Butter the brioche buns and toast until golden
brown. Cut each bun in half. Grill mortadella until
it has nice grill marks, approximately 1 minute on
each side. Blot on paper towel to remove excess
oil. Spread generous amount of pistachio may
inside the bun and place mortadella in the bun.
Top with eggplant relish. Serve immediately.
7
YVAN LEMOINE
@YVANBOOM
summer
FLAUTAS ENDIABLADAS
SER V ES 2 -4
INGREDIENT S
Flauta Masa
1 cup masa harina
½ cup fine corn flour
1 tbsp. rice flour
¼ tsp. baking powder
2 tbsp. oil
Salt
Garlic puree
Herbs and chili, optional
M ETHOD
Flauta Masa
Mix, season, taste. Roll thin and wrap around a
wooden stick then fry in neutral oil at 350°.
Flautas Endiabladas
Combine all, taste, and adjust seasoning. Fill
crispy flauta shell, top with yogurt, & Japanese
sliced scallions.
Spicy Tartare Filling
1 cup Kobe or Filet, minced
½cup tomatoe confit (tomatoes in
olive oil, garlic & rosemary cooked
at 300° for 2 hours) minced
Chipotles en adobo, minced with adobo
1 tbsp. scallions, sliced thin
2 tbsp. shallots, minced
Dash cumin
Salt & black pepper
Greek yogurt & sliced scallions for
topping
Born in Caracas, Venezuela, Yvan Lemoine is a chef, mixologist and author
living in New York City. Lemoine has appeared on the Food Network’s
Challenge, on Chopped and most recently came second place in The Next
Food Network Star Season 8. Lemoine came from Venezuela at the age
of 13 and landed in Brooklyn, New York. He started his career at 15 at the
famed French Manhattan restaurant La Caravelle. Lemoine went on to work
with Jacques Torres at Le Cirque 2000, Rocco Dispirito, Sam Mason, Paul
Liebrandt, and Next Iron Chef Jahangir Mehta. Yvan then went on to cook
for dignitaries and royalty at the French consulate in NYC. He is also an
accomplished mixologist and has designed bar programs at some of the
hottest nightclubs and restaurants in the world such as the Hudson Hotel,
Gilt, Lavo, the Surf Lodge in Montauk and Arlington Club. He is the author of
Food Fest 365!: The Officially Fun Food Holiday Cookbook and his second
book in Spanish “Comidas USA” was released in September of 2012. Yvan
currently works with the Tao/Lavo group in the kitchen and the bar.
8
MICHAEL LOMONACO
@PORTERHOUSENY
summer
GRILLED PRIME STRIP STEAK &
BOURBON POTTED CHILI ONIONS
INGREDIENT S
220 oz prime dry-aged NY
Strip Steaks, cut on the bone,
1 ¾ - 2 inches thick
1
/3 cup extra-virgin olive oil
2 cloves garlic
¼ cup Italian parsley leaves, chopped
3-4 sprigs fresh thyme and rosemary
½ fresh lemon
Kosher salt
Freshly ground black pepper
Bourbon potted chili onions recipe
Bourbon Potted Chili Onions
3 tbsp. butter
3 lbs. sweet onions, Vidalia or
Texas Sweets, thinly sliced
1 tsp. salt
1 tsp. ground black pepper
2 tbsp. ancho chili powder
3 tbsp. tomato paste
¼ cup sugar
¼ cup white vinegar
½ cup bourbon
1 cup beef broth
SER V ES 4
5 Grill the steaks to the desired doneness by
grilling first one side and then the other, moving
the steaks only to permit even cooking. Allow
approximately 4-5 minutes per side for medium
rare–and this depends on how hot the coals are.
6 After turning the steaks to the second side,
brush some additional oil-herb marinade over
them for added flavor. Look for a pleasantly
charred exterior and a warm rosy-red interior.
7 Check for doneness by pressing gently with
a cautious finger to feel for firmness—the firmer
to the touch, the more well-done the beef
is—medium rare beef should give quite easily,
more well done beef offers more resistance to
finger pressure.
8 After cooking to desired doneness remove
the steaks from the grill and allow to rest for 5
minutes before carving.
9 Carve the steak across the grain into ¼ inch
thick slices. Squeeze a little lemon juice over the
steaks, drizzle any remaining oil-herb mix and
serve and serve with bourbon potted chili onions.
Bourbon Potted Chili Onions
MET HOD
Michael Lomonaco has become one of the top chefs most frequently associated
fine American Cuisine. Following an early start as a professional actor, Michael
found his dream life in food and wine when he returned to train as a chef at
NYC’s College of Technology. The summer of 1997 found Michael Lomonaco
on the 107th floor of New York’s World Trade Center as the executive chef
of Windows on the World. Since opening in 2006 and at the helm of his own
restaurant for the first time, the opening of Porter House New York has marked
the re-emergence of Lomonaco on the New York restaurant scene. Lomonaco
has been recognized by The James Beard Foundation as one of New York’s
Great Chefs on three occasions, received an Ivy Award, Bon Appétit Award, and
numerous other meaningful and significant recognitions for his contributions to
the restaurant industry. Lomonaco, strongly dedicated to community support
and activism, co-founded the Windows of Hope Family Relief Fund which
gathered aid for restaurant workers’ families in the wake of September 11, 2001.
1 Combine the oil and garlic in a small
saucepan, warm over low heat for 2 minutes
to produce a garlic scented oil—allow to cool
thoroughly before adding the parsley, thyme
and rosemary.
2 Season the steaks with half the seasoned
oil-herb mixture and marinate at room
temperature for 20 minutes before grilling.
3 Preheat an outdoor (charcoal preferred) grill
to medium high heat for 15 minutes. Preheating
is crucial in being able to quickly char the beef,
sealing flavor in, producing caramelized taste,
texture, while adding some crunchy.
1 Melt the butter in a large casserole over low
heat. Add the onions, add the salt and pepper
and stir to coat well. Cook very slowly over slow
heat till the onions are soft and translucent.
2 In rapid succession add the chili powder,
tomato paste, and sugar and vinegar and stir
in to incorporate fully. Continue to cook over
low heat 5 minutes. As the liquids begin to
bubble, be careful not to burn the tomato and
sugar. Nothing should caramelize in this dish.
3 Add the bourbon carefully, allowing the
alcohol to burn off. Add the broth and braise,
with a lid on, until the onions are nearly dry.
May be served hot or cold.
4 Season the steaks with kosher salt and
freshly ground black pepper to taste, place
the steaks on the hottest area of grill to begin,
moving to cooler section of the grill to prevent
too much flaring and reduce excessive charring.
9
GEORGE MENDES
@GEOMENDES
summer
GRILLED QUAIL, CORIANDER
AND BLACK OLIVE SER V ES 4
INGREDIENT S
4 boneless whole quail
Sea salt and white pepper to taste
Marinade
1 cup olive oil
½ cup vinho verde
1tsp. pimenton
(sweet smoked paprika)
½ small white onion, peeled, sliced thin
½ carrot, peeled, sliced thin
4 garlic cloves, peeled, sliced
1 in. piece ginger, sliced thin
5 sprigs thyme
5 sprigs parlsley, Italian flat leaf
6 leaves kaffir lime leaves, sliced thin
Black Olives
½tbsp. toasted and crushed
coriander seeds.
1tbsp. pitted black
Kalamata olives, sliced
Reserved warmed in 1 tbsp. olive oil.
1 fresh whole lime
M ETHOD
Marinade
1 Combine all the ingredients for marinade.
Place the quails flat in a container.
2 Pour the marinade over the quail and cover
with plastic film. Place in refrigerator at let
marinate for 12 hours or at least over night.
Grilled Quail
1 Brush the marinade off the quail and place
on seasoning tray or plate. Season with sea salt
and fresh white pepper. Coat with extra-virgin
olive oil.
2 Place on grill and let cook for 6 to 8 minutes
per side or until upon touching breast part of
quail there is little to no resistance.
3 Remove from grill and let rest for 3-4 minutes.
4 Cut quail into quarters and place on warm
plates. Sprinkle with the coriander seeds and
warm black olives. Microplane fresh lime zest
over them and serve immediately
George Mendes is the chef and owner of ALDEA where he serves
Mediterranean cuisine with heavy influences of Spain, France, and Portugal.
ALDEA received a Michelin star from the 2011 Guide and was recognized as
one of the ten best new restaurants in the country by GQ in 2010. Mendes,
who was named a 2011 Best New Chef by Food & Wine, honed his talent
under the guidance of several culinary masters, including Alain Ducasse and
Martin Berasategui, and cooked at Bouley, Wallsé, and Tocqueville prior to
opening ALDEA, his first solo restaurant in New York City.
10
TADASHI ONO
summer
WHOLE SQUID GRILLED WITH
GINGER-SOY MARINADE SER V ES 4
INGREDIENT S
¼ cup soy sauce
1 tbsp. grated fresh ginger
2 tbsp. mirin
1 lb. small squid, cleaned
Mistuba for garnish
M ETHOD
Ginger-Soy Marinade
Mix together the soy sauce, ginger, and mirin in
a large bowl to make the marinade. Reserve 2
tbsp. of the marinade and set aside.
To Prepare the Squid
1 Lay the squid in the marinating liquid, gently
turning 4 times to coat all over. Marinate the
squid for 10 minutes at room temperature,
turning once.
2 Preheat grill until hot. Grill the squid for
about 4-5 minutes.
3 Every 30 seconds, flip the squid and brush
on the reserved marinade. The squid will turn
from translucent to white when ready, becoming
tender and releasing a rich aroma. Be careful not
to overcook; squid turns rubbery if grilled too
long. Serve immediately.
Tadashi Ono, born, raised and trained in Tokyo, Japan, moved to Los Angeles
in 1982, working first at the innovative French-Japanese fusion restaurant
La Petite Chaya and then at the legendary L’Orangerie. Ono, having built
his reputation by combining French technique with subtle Japanese flavors
showcased a more traditional Japanese menu at the wildly successful Matsuri
restaurant in Chelsea. Ono has co-authored and published two books,
Japanese Hot Pots and The Japanese Grill. His third book, Japanese Soul
Cooking, is to be published in Autumn of 2013. Ono is set to launch a casual
Izakaya style restaurant, MaisonO, in Downtown, New York City.
11
ALEXANDRA RAIJ
& EDER MONTERO
@ALEX_RAIJ
summer
MOJO ROJO & MOJO VERDE
YIEL DS 1 QU A RT EA CH
INGREDIENT S
Mojo Rojo
5 plum tomatoes, halved and seeded
1 head garlic, top cut off, peel on
1 red pepper halved and cored
2tbsp. plus 2 cups extra-virgin Spanish olive oil such as Cornicabra or Picual
2 tbsp. ground cumin
¼ tsp. crushed red pepper
1 tbsp. sherry vinegar, or to taste
Mojo Verde
1 clove garlic
8cups cilantro leaves and stems,
rough cut
1 cup flat leaf parsley leaves
1 tbsp. cumin
Salt to taste
Sherry vinegar to taste, start with a tbsp.
2cups extra-virgin Spanish olive oil,
such as Cornicabra
½ tsp. crushed red pepper flakes
M ETHOD
Mojo Rojo
1 Preheat oven to 500°. On a parchment lined
sheet pan arrange the tomato, red pepper,
and garlic cut side down. Drizzle with olive
and season with salt. Roast 20 minutes or until
blistered and tender.
2 Transfer skinned garlic cloves and the
tomatoes, pepper to the blender and purée.
Add vinegar and ½ tsp. salt. Add cumin and
blend. Stream in the olive oil, then stir in
crushed red pepper. Adjust seasoning.
3 Serve cold or warm with papa rugá or
grilled meats.
Mojo Verde
1 Place garlic clove in blender with salt. Add
the fresh herbs and cumin blend until smooth.
Add 1 tbsp. vinegar.
2 With motor running add the oil in a thin
stream. Move to a bowl and whisk in crushed
red pepper. Adjust salt and vinegar as needed.
3 Serve with grilled meats and papa arugá.
Alexandra Raij and Eder Montero are the husband and wife chef team
behind Txikito, New York’s only Basque restaurant and El Quinto Pino, its
“most authentic tapas bar.” Together, they most recently opened La Vara,
a Spanish restaurant celebrating the intersection of Jewish, Moorish, and
Christian cultures on the traditional cuisines of Spain. Montero spent his
early years cooking Mediterranean flavors in Catalunya under Carles Abellan,
Sergi Arola and Xavi Sagrista. Raij, the daughter of Argentine immigrants,
found an affinity for Spanish techniques and flavors in the kitchen of Meigas
where the couple, now married, first met. Txikito was named among the “50
Best Restaurants” in Travel + Leisure for their perfectly crisp suckling pig and
dynamic seasonal specials. El Quinto Pino has been named “Best Tapas Bar”
by New York magazine.
12
ROBERT TRUITT
@ALTAMAREAGROUP
summer
STRAWBERRY ICE CREAM SANDWICHES
YIEL DS 20 S A NDWICHES
INGREDIENT S
Strawberry Gelato
1 qt. milk
½ pt. cream
½ lb. sugar
1 ½ oz. milk powder
1 oz. dextrose
1 ¾ oz. tuttopan
Strawberry jam, as needed
Fresh strawberries, as needed
Strawberry Jam
2 ¼
1
½
2
1
1
lbs. market strawberries lb. sugar
pt. lemon juice
tsp. pectin piece vanilla bean, split and scraped
tsp. salt Shortbread Cookie
1 ½
4
2
1
1
½
½
4
Voted one of Dessert Professional’s “Top 10 Pastry Chefs in America in
2010,” Bob Truitt certainly found his niche in the culinary world. He started
his career as a commis in Philadelphia, and in 2005, spent a year as sous chef
at Morimoto before being promoted to the head pastry chef position. Bob
made a move to Roses, Spain and spent a year cooking with Chef Adria at El
Bulli. After his return to New York, he helped open Cabrito in the West Village
before moving to New York Times 3-star rated restaurant Corton in Tribeca as
Executive Pastry Chef. Bob remained with Corton for 2 years before becoming
the most recent addition to the Altamarea Group joining Chef Michael White’s
team at Ai Fiori. Currently, Bob oversees the entire pastry program for the
Altamarea Group’s properties, consisting of a full staff of 21 pastry chefs.
lbs. all purpose flour tsp. cream of tartar
tsp. baking soda tsp. salt lb. butter lb. shortening lb. sugar eggs M ETHOD
Strawberry Gelato
1 Combine milk and cream in medium
saucepot and bring to 175°. Add sugar, milk
powder, and tuttopan. Cook for an additional
5 minutes
2 Strain and chill over ice bath. Process in
ice cream machine, when extruding fold in
strawberry jam and chopped fresh strawberries.
Strawberry Jam
1 Hull and half strawberries, macerate with
sugar and lemon juice for 24 hours.
2 Strain liquid. Bring liquid, pectin, and vanilla
bean to a boil. Reduce by 10%.
3 Add strawberries and salt, cook for 10
minutes or until berries are tender and cooked
through. Cool over ice stirring occasionally. Add
additional lemon juice to season if needed.
Shortbread Cookie
1 Cream butter, shortening, and sugar in kitchen aid mixer fitted with paddle attachment.
Add eggs on at a time. Sift all dry ingredients
and slowly add to butter/egg mixture
2 Wrap in plastic and let rest for at least six hours
3 Portion into balls and bake at 350° for
10-12 minutes
To Assemble
Lay out cookies bottoms up on a baking
sheet, scoop one ball of ice cream in half of
the cookies and top with the other half of the
cookies. Wrap sandwiches tightly and place
in freezer until the ice cream is set. Remove
from freezer and roll sandwiches sides into
freeze dried strawberry powder and shortbread
crumbs, extra cookies crushed into a powder.
13
VIDYADHARA SHETTY
& INDIKA KUMARA
@BLUECILANTRO
PULLED BBQ BEEF SHORT RIBS,
JICAMA AND MANGO SLAW, AND
CAYMAN STYLE BBQ SAUCE SER V ES 8 – 1 0
INGREDIENT S
Beef Short Ribs
2 lbs. beef short ribs
Mirepoix (1 carrot, 2 celery stems,
1 medium size onion, roughly chopped)
2 garlic pods
Salt and Pepper to taste
Beef Short Ribs
Cayman Style BBQ Sauce
1
1
1 ½
½
¼
4
3
lb. guava paste
cup guava puree
cup tomato ketchup
cup smoked BBQ sauce
cup soy sauce
fresh garlic pods
oz. Tabasco
Season the ribs in a roasting pan add the garlic
and the Mirepoix, Braise the ribs at 325° until the
meat starts leaving the bones
Cayman Style BBQ Sauce
Jicama and Mango Slaw
To Assemble the Dish
1 large jicama
1 large Cayman mango
1 medium red onion
¼ bunch cilantro
1 small scotch bonnet pepper
1 lime
1 tbsp. extra-virgin olive oil
Salt and pepper to taste
summer
Blend all ingredients together and bring
the sauce to one boil in a saucepan.
Split the slider bun in two, place the pulled beef
on top of the bun top it up with the slaw and
Cayman BBQ Sauce.
Jicama and Mango Slaw
Born in Mumbai, India, chef Vidyadhara
Shetty’s passion for cooking began as
a child spending time in the kitchen of
the famous Udupi restaurants. Shetty
joined the Hyatt Regency Grand
Cayman, Cayman Islands in 1994. His
dedication paid off in 1999 when he
won the prestigious award of “Chef of
the Year.” He is currently chef at Blue
Cilantro and president of the Cayman
Culinary Society. He has won numerous
awards at national and international
venues each year including the “Best
Main Course” in the Caribbean Culinary
Competitions in Miami.
Born in Sri Lanka, chef Indika Kumara
successfully completed his diploma
of hospitality management at the
apprentice board, and completed
studies of cookery at hotel school in
Colombo. Currently, Kumara is the
head chef at Guy Harvey’s Restaurant
& Bar. Kumara won the coveted
Cayman Culinary Society’s “Chef of
the Year” award in 2009 and again
2012. Also, Kumara won the Chaine
des Rotisseurs “Most Innovative
Caribbean Recipe,” and Philip Pratt
Memorial Award two times in the
Cayman Islands.
Slice and grill the jicama, mango and red onion
and set it aside. Once cooled down, julienne the
jicama, mango and red onion, roughly chop the
cilantro, deseed the scotch bonnet pepper and
chop it fine. Mix all the ingredients in a bowl and
finish with lime juice and olive oil.
14
GEORGE SABATINO
@MORGANSPIER
Chilled Shellfish Salad with
Charred Corn, Pickled Chili,
and Rare Vos Vinaigrette SER V ES 6
INGREDIENT S
Pickled Chili Mix
1 ½ cup rice wine vinegar
1 ½ cup filtered water
½ cup granulated sugar
2 tbsp. Kosher salt
3 shallots, peeled, thinly sliced
3jalapeños, seeds removed,
cut into medium dice
½fennel bulb, core removed,
thinly slice
Marinated Shellfish
5lbs. Manila clams, scrubbed, steamed
in beer + removed from shell
1lb. medium shrimp, peeled, poached
in beer + sliced in half
1lb. cooked lobster tail meat,
cut into ½ in. pieces
6ears of corn, husks removed, charred,
and cut from the cob
¼ cup pickled chili mix, with liquid
1 tbsp. extra-virgin olive oil
1 tbsp. lime zest
1 tsp. lemon juice, fresh squeezed
Rare Vos Vinaigrette
Chef George Sabatino began cooking 7 years ago at the encouragement
of a friend who pushed him to move to Philadelphia. Sabatino made his
name as executive chef at Stateside, an American small plates restaurant
in the heart of South Philadelphia. It was here that he received 3 bells and
named “Breakout Chef of 2012” from Philadelphia Inquirer food critic,
Craig Laban, as well as Philadelphia magazine’s “Best Chef of 2012” award.
During his time at Stateside, it was named “Best Restaurant” by Philadelphia
magazine and Sabatino went on to win Brewery Ommegang’s local and
national Hop Chef Competition in Cooperstown, NY. Sabatino is currently
the executive chef at Morgan’s Pier, a waterfront restaurant and beer garden
overlooking the Ben Franklin Bridge in Philadelphia.
½ cup lemon juice, fresh squeezed
1cup Brewery Ommegang Rare Vos
beer, slowly reduced to a syrup
1 tsp. Dijon mustard
2 cups blended oil
Kosher salt to taste
to Finish the Salad
1part marinated shellfish
and charred corn
3part small breakfast radishes, sliced
into thin rounds
1part small heirloom cucumber,
washed, seeded, sliced
12small red + yellow teardrop
tomatoes, cut in half
1 cup scallions, trimmed, thinly sliced
¼ cup flat leaf parsley, thinly sliced
¼ cup chives, minced
1 part Rare Vos vinaigrette
Kosher salt to taste
summer
M ETHOD
Pickled Chili Mix
1 Mix the shallots, jalapeño and fennel in a
large bowl. Season with a pinch of salt, mix
again. Combine vinegar, water, sugar and
remaining salt in a saucepan and bring to a boil.
2 Remove the brine from heat and pour over
vegetables, covering completely, cool, store in
refrigerator for 12 hours. Pickles will hold for
2 weeks.
Marinated Shellfish
Combine all ingredients in a mixing bowl, cover
tightly with plastic wrap. Refrigerate for 2 hours.
Rare Vos Vinaigrette
Whisk together lemon juice, beer syrup,
mustard and season with salt and pepper.
Slowly add oil while whisking to create an
emulsification. Check seasoning. Store in
refrigerator, will hold for 1 week.
to Finish the Salad
Place the marinated shellfish, corn, radish,
cucumber, tomato, scallions, parsley, chives
in a large mixing bowl. Lightly dress the salad
with Rare Vos vinaigrette, season with salt and
taste. Adjust with fresh lemon juice and cracked
black pepper if needed. Divide the shellfish
salad evenly between 6 chilled bowls. Garnish
each with a pinch of maldon salt, micro herbs,
and a dr izzle of nice extra virgin olive oil. Serve
immediately. All cooked ingredients should be
cooled completely before mixing; allow
12 hours to fully pickle chili mix
15
HUGO UYS
BABY LAMB CHOPS WITH MIELIE PAP
AND TOMATO AND RAISIN CHUTNEY
summer
S ERVES 2 - 4
INGREDIENT S
Baby Lamb Chops
1
3
2 1
½
½
½
½
2
lb. baby lamb chops
tbsp. white wine vinegar
tbsp. extra-virgin olive oil
tbsp. brown sugar
tsp. cumin
tsp. crushed coriander
tsp. spicy curry powder
tsp. sweet curry powder
tbsp. apricot and raisin chutney
Mielie Pap
1
2½ ½
1
cup mielie meal (maize)
to 3 cups water
tsp. salt
tbsp. butter
Tart
Mielie Pap
1 cup crimini mushrooms, diced
1 cup tomato, diced
½ cup onion, diced
½ tsp. garlic, minced
2 eggs
Milk
1 cup cheddar cheese
Salt and freshly ground pepper
Olive oil
Hugo Uys is known in Manhattan’s A-list downtown food circles for owning
West Village favorite, Paris Commune, and planning galas and events for
clients such as Marc Jacobs, George Soros, Susan Sarandon, the United
Nations, and “Phelophepa” (Train of Hope). He was co-host to the 10th
Anniversary Celebration of the ending of Apartheid here in NYC and
represented the South African Tourism bureau in the New York City Food and
Wine Festival. Though he has no formal culinary training, Hugo was invited
to be guest chef instructor at Macy’s De Gustibus School. Featured in both
the New York Times and Crain’s, Hugo sites his love of food and wine as
inspiration behind buying his first restaurant.
Tomato and Raisin Chutney
1cup sundried tomatoes, diced
and dehydrated
1 cup canned tomatoes, diced
1 cup golden raisins, dehydrated
½ cup granulated sugar
½ cup fine brown sugar
1 cup water
½ cup malt vinegar
1tsp. jalapeño, minced, with
seeds removed
2 tsp. fresh ginger, minced
1tsp. coriander seeds toasted,
then ground
1 tbs. red chili flakes
1 tsp. cilantro, chopped
M ETHOD
Mielie Pap
1 Bring water and salt to a boil in a heavy bottom
pot with tight lid. Slowly pour in the mielie meal,
stirring steadily to dissolve any lumps.
2 Cook this thickened mixture 3-4 minutes,
stirring constantly.
3 Keep stirring until it becomes very thick. It
should form a soft, gloopy white mass. At this
point turn the heat down as low as you can, add
a few pats of butter on top of the pap, close the
lid tightly and leave to cook (very low heat) for
45 min to an hour.
Tart
1 In a sauté pan, brown onion and garlic.
Add tomato and mushrooms to onion mixture.
2 Mix Mielie Pap and onion/tomato/mushroom
mixture in a bowl. Add salt and pepper to taste.
Place mixture in casserole.
3 Mix eggs with milk in a separate bowl.
Pour egg mixture over ingredients in casserole.
4 Sprinkle cheese over the top of the
assembled casserole. Place in oven at 180° for
30 min to 45 min.
Tomato and Raisin Chutney
1 Combine sugar and water in a non-reactive
saucepan. Bring to a boil over high heat.
2 Add malt vinegar and all other ingredients
except the tomatoes, raisins, cilantro, and
jalapeño. Stir and bring to a simmer.
3 Add the tomatoes, raisins, cilantro, and
jalapeño. Stir well.
4 Allow to simmer for 30 to 45 minutes or
until thick jam-like consistency.
Baby Lamb Chops
1 Mix all the ingredients together. Cover lamb
chops with marinade. Place in a container and
refrigerate for 24 hours. Grill to taste.
16
PATRICIA YEO
@PATRICIAYEO1
SAI OUA: NORTHERN THAI PORK
SAUSAGE & STICKY RICE LETTUCE WRAP
summer
S ERVES 30 A S A N A PPET IZE R
INGREDIENT S
5 lbs. pork shoulder, medium grind
2 lbs. pork belly
½ lb. Thai red curry paste
¼ lb. finely chopped lemongrass
2 oz. finely chopped bird chillies
2 oz. finely chopped kaffir lime leaves
¼ lb. finely chopped cilantro stems
4 oz. fish sauce
4 oz. light soy sauce
Sausage casing
Thai Red Curry Paste
4 oz. shallots, roughly chopped
2 stalks lemongrass, finely chopped
2 oz. cilantro root or stem, finely
chopped
2Fresno chillies, seed removed,
roughly chopped
2 dried ancho chillies
3 red Thai bird chillies, roughly
chopped
4 cloves garlic, roughly chopped
1 oz. galangal, finely chopped
1 oz. shrimp paste (it is either called
Balacan or ga-pi)
¼ cup canola oil
M ETHOD
Thai Red Curry Paste
1 Toast dried chillies, remove seeds. Toast
shrimp paste. Note: if you are doing this indoors
make sure all your windows are open and the fan
is on high as it is quite pungent, don’t worry it
really taste wonderful.
2 Combine all ingredients in a food processor.
Puree ingredients. Drizzle in canola oil, if the
paste is a little stiff you can add a little water.
Muddled Cilantro-Lime Sauce
In a pestle and mortar mash garlic, chillies, and
cilantro to form a paste. Add sugar. Mix well.
Stir in fish sauce and lime juice.
To Prepare the Northern
Thai Pork Sausage
Mix well, do not over mix. The ingredients
just need to be incorporated so do not knead
or mash the meats too much. Cook a small
patty to taste and adjust seasoning. Stuff into
sausage casing. Prick the casing with a sharp
skewer. Grill sausage. Serve with sticky rice and
muddled cilantro lime sauce wrapped in
a Boston lettuce leaf.
Muddled Cilantro-Lime Sauce
Originally from Oregon, Yeo worked alongside the legendary Barbara Tropp
at China Moon Cafe, opened Hawthorne Lane in San Francisco with Anne
Gingrass and helped Bobbly Flay his first New York restaurants, Mesa Grill
and Bolo. Yeo’s first solo venture, AZ in New York, earned three stars from
the New York Times, two stars from the Michelin guide and other worldwide
accolades. For the last few years, she has lived in Boston, opening Ginger
Hill, Om and then Moksa. She is currently working on a PBS cooking show
and a new cookbook on Asian street food scheduled for release at the end
of the year. In 2012, Yeo made it to the final four during Season 4 of Bravo’s
Top Chef Masters, and in the fall, joined Lettuce Entertain You Enterprises
as the Creative Chef at Big Bowl. Together with Executive chef/partner
Marc Bernard, they work together to grow and evolve the Big Bowl menu
and collaborate on developing a new restaurant concept.
2
2
½
¼
¼
¼
Thai bird chillies
cloves garlic
lb. roughly chopped cilantro
cup sugar
cup fish sauce
cup fresh squeezed lime juice
17
A SPECIAL THANKS TO OUR SPONSORS
summer
GAROFALO PASTA
MEZZE MANICHE RIGATE
ALLA TRAPANESE SER V ES 6 – 8
INGREDIENT S
1 pt. cherry tomatoes
¾ cup sliced almonds, toasted
½ cup packed basil
½cup finely grated parmesan,
plus more for serving
5 tbsp. extra-virgin olive oil
2 tbsp. golden raisins
2 tbsp. capers, drained
¼ tsp. crushed red chile flakes
3 anchovy filets in oil, drained
2 cloves garlic, chopped
1pepperoncini, stemmed, seeded,
and roughly chopped
Kosher salt and freshly ground
black pepper, to taste
2 lbs. Garofalo Mezze Maniche
Rigate pasta
M ETHOD
Pesto
Place tomatoes in a food processor and process
until finely chopped; pour tomatoes into a fine
strainer and drain off excess juices. Process
tomatoes along with almonds, basil, parmesan,
5 tbsp. oil, raisins, capers, chile flakes, anchovies,
garlic, and pepperoncini in a food processor
until finely ground. Season with salt and pepper,
and refrigerate until needed.
Mezze Maniche Rigate
alla Trapanese
Bring a large pot of salted water to a boil over
high heat; Add pasta and cook, stirring, until
al dente, about 8 minutes. Drain, reserving
¼ cup cooking water, and transfer pasta to a
large bowl along with pesto; toss to combine,
adding a couple spoonfuls of cooking water, if
needed, to create a smooth sauce. Transfer to
a large serving platter or bowls and serve with
more parmesan cheese.
19
summer
JACOBS CREEK
TASTING NOTES
RESERVE BAROSSA SHIRAZ 2010
Reserve Barossa Riesling 2012
Color
Full depth crimson red
Color
Pale green straw
Bouquet
A lifted nose with ripe, concentrated blackberry
and fruitcake aromas, hints of chocolate, black
pepper and spice, seasoned with a sprinkling of
nicely integrated sweet vanillin oak.
Bouquet
Inviting aromas of fresh lemon and lime with
lifted floral notes.
Palate
Full bodied yet soft, the palate shows ripe
black fruits layered subtly with carefully handled
stylish oak, supported by silky textured fruit
tannins and balanced acidity, concluding with a
long, savoury finish.
Reserve Adelaide Hills
Chardonnay 2012
Color
Vibrant pale straw with green hues.
Bouquet
Lifted bouquet of citrus, white peach and fig
balanced with nuances of cashew and cedar.
Palate
An attractive palate of fresh citrus and stone
fruits enhanced with subtle oak, providing spice
and textural creaminess. Tight mineral acidity
and vibrant fresh fruit characteristics creates a
wine of great finesse and structure.
Palate
Opulent citrus fruit and inviting floral freshness
move into a mid-palate supported by a
balanced acid structure with hints of chalkiness.
The textural sensation is like spring water
moving over slate with a lovely long lasting
mineral finish. Simply elegant and refined.
Reserve Coonawarra
Cabernet Sauvignon 2010
Color
Deep crimson red with purple hues.
Bouquet
Fresh blackcurrant and blackberry fruit aromas
on the nose exuding typical Coonawarra
characteristics. Hints of spice and liquorice
balanced with nuances of cedar and vanilla
from fine grain French oak.
Palate
Generous ripe cassis flavors with tobacco leaf
supported by subtle integration of oak leading
to a rich, smooth finish.
Moscato 2012
Color
Vibrant pale green straw.
Bouquet
Attractive, tropical and white peach aromas
with undertones of honeysuckle and lemon.
Palate
Light and refreshing on the palate, the wine is
vibrant with sherbet like flavors. The delicate
“frizzante” style is balanced with lively and soft
fruit sweetness.
20
summer
THE KALAMAZOO ARTISAN FIRE PIZZA OVEN
THE KALAMAZOO HYBRID FIRE GRILL
Neapolitan-style pizza is always close at hand with the Artisan Fire Pizza Oven
from Kalamazoo. Old-World forni heat is combined with gas-fired simplicity.
Every flame has a signature — the simplicity of gas, the dry heat of lump charcoal,
the delicate aroma of maple. The Hybrid Fire Grill delivers each with ease.
Learn more at truekalamazoo.com • 800.868.1699
Learn more at hybridkalamazoo.com • 800.868.1699
“The pizzas tell you everything you need to know
about this oven.”—Roberto Caporuscio, US President of the
Associazione Pizzaiuoli Napoletan
21
summer
AMERICAN CRAFTSMANSHIP IN KALAMAZOO
TITO’S SUMMERTIME LEMONADE
& TEXAS MULE
INGREDIENT S
Tito’s Summertime Lemonade
2 oz. Tito’s Handmade Vodka
4 oz. fresh mint-infused lemonade
Garnish with a mint sprig
IN GR ED IEN TS
Texas Mule
2oz. jalapeño-infused
Tito’s Handmade Vodka
½ oz. fresh lime juice
4 oz. Barritt’s Ginger Beer
Garnish with a lime wheel
The legendary outdoor products from Kalamazoo have a deep heritage of
craftsmanship behind them that goes back to 1906. Watch our video for a peek
behind the scenes as our dedicated team creates masterpieces in stainless steel.
Learn more at kalamazoogourmet.com • 800.868.1699
View the video here
22
KETTLE BRAND JALAPEÑO CHIPS
SILKY GUACAMOLE WITH CITRUS &
OLIVE OIL, ROASTED CORN CUSTARD
AND THAI BASIL SER V ED A S A N A PPETIZER
INGREDIENT S
Silky Guacamole
2 avocados, pitted, roughly diced)
2 tsp. of lemon juice
Zest of 1 lemon
1 tbsp. extra-virgin olive oil
Salt to taste
Roasted Corn Custard
3 ears of corn, husks removed
2 tbsp. oil
Salt and pepper
1
/8 cup water
summer
M ETHOD
Silky Guacamole
Puree everything except the oil in a food
processor and add oil to finish.
Roasted Corn Custard
1 Toss corn with oil, season with salt and
pepper and Roast in a 400˚ oven for 15 minutes
or until golden brown. Cut the kernels off of the
cobb. Put kernels in the blender, incorporate
just enough water to emulsify, allow to run for
30 seconds or until silky smooth. Pour the puree
into a small saucepot and place on low heat
and whisk constantly until the mixture reaches
a pudding consistency. This should take about
8 minutes. Remove from heat and allow to cool.
2 Using the chip as the vessel, spoon on a
dollop of guacamole. Make a divot in the
center and spoon on a dot of custard. Garnish
with Thai basil.
SU GGESTED D R IN K PA IR IN G
Pisco Sour or Margarita Cocktail, Sauvignon
Blanc Wine
Recipes by Snooth.com
23
summer
LINDT
INTENSE ORANGE
POT DE CRÈME S ER V ES 6 -8
INGREDIENT S
6oz. Lindt Excellence Intense
Orange bar, chopped
1 cup heavy cream
½ cup milk
¼ cup sugar
4 egg yolks
MET HOD
Intense Orange Pot De Crème
1 Combine the chopped chocolate, heavy
cream, milk and sugar in a saucepan or double
boiler. Stir constantly while bringing the mixture
to a heavy simmer. Remove from heat.
2 Put the egg yolks in a heat proof bowl and
beat lightly. Add a small amount of the hot
cream/chocolate mixture to the yolks and stir.
Pour the cream/yolk mixture into the cream/
chocolate mixture. Stir to combine.
3 Return the pan to the heat and stir until the
mixture thickens (coats the back of a spoon).
Pass the mixture through a sieve and pour into
the serving cups.
4 Refrigerate for 4-6 hours or over night.
Cover with plastic wrap when completely
cooled. Garnish with a dollop of whipped
cream and a bit of orange zest if desired.
5 Serve in Pot de Crème cups or demitasse
cups. Small ramekins, espresso or coffee cups
will also work nicely. If you’re using a larger cup
only fill it ½ to ¾ depending on size of cup.
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NIELSEN-MASSEY
VANILLA-HONEY SEARED PORK WITH
ORANGE BLOSSOM CABBAGE HASH ON
GRILLED CROSTINI SER V ES 4 0 A S A N A PPETIZER
INGREDIENT S
2 ½ pounds trimmed pork tenderloin
Marinade
¼ cup extra virgin olive oil
¼ cup low sodium soy sauce
¼cup black sage honey (must be
Savannah Bee Honey)
1 tbsp. Nielsen-Massey Madagascar
Bourbon Pure Vanilla Powder
Sea salt and fresh ground pepper to taste
Cabbage Hash
1lb. trimmed fresh Brussels sprouts,
shredded
1 lb. purple cabbage, shredded
1 cup chopped walnuts
1 cup crumbled feta cheese
2 oz. walnut oil
¼cup Nielsen-Massey Pure
Orange Extract
¼cup Nielsen-Massey Madagascar
Bourbon Pure Vanilla Sugar
2tbsp. Nielsen-Massey Orange
Blossom Water
4 oz. water, to steam hash
Sea salt and fresh ground pepper to taste
Apple Compote
1 stick unsalted butter, melted
2 Granny Smith apples, chopped
1 cup dried cranberries
1
/3cup Nielsen-Massey Mexican
Pure Vanilla Extract
¼ cup brown sugar
1 tbsp. balsamic vinegar
Fresh ground pepper
summer
M ETHOD
Marinade
Blend all marinade ingredients together in order.
Pour over tenderloins and marinate for at least 8
hours. Sear pork tenderloin in walnut oil and finish
in oven at 350°, until medium rare. When cooled,
slice tenderloin and flash grill on low heat.
Cabbage Hash
Clean and shred Brussels sprouts and purple
cabbage in a food processor with a 14 in. blade.
In a bowl, add sprouts, cabbage, walnuts, Orange
Extract, Vanilla Sugar, and Orange Blossom Water.
Stir and let sit for 1 hour. In a large skillet, heat
walnut oil; add mixture and 4 oz. water to steam.
The texture should remain crunchy. Garnish with
feta cheese and salt, and pepper to taste.
Apple Compote
Soak dried cranberries in Mexican Pure Vanilla
Extract for 20 minutes. In a large skillet, melt
butter, and then add apples and cranberries.
Sauté apples until almost tender, then add
brown sugar and balsamic vinegar. Garnish
with fresh ground pepper.
Grilled Crostini
Melt butter and brush on both sides of sliced
bread. Grill until toasted with good grill marks.
Assemble the Dish, Bottom to Top
Grilled Crostini
2 tbsp. Hash Mixture
1 slice Pork Tenderloin
(for best result, quick grill tenderloin)
1
/3 tbsp. apple compote
Recipe By Chef Beth Nielsen
Grilled Crostini
2loaves quality French bread,
sliced ¼ in. thick
1 stick unsalted butter, melted
25
summer
OMAHA STEAKS®
GRILLED NEW YORK STRIP CROSTINI
INGREDIENT S
Grilled New York Strip Crostini
1 oz. thinly sliced strip steaks
1ea. ¼ in. thick sliced French
baguette, toasted
1 tsp. roasted pepper pesto
½ tsp. whipped cream cheese
2-3 ea. diced pepper garnish
¼ tsp. chopped chive garnish
Roasted Pepper Pesto
1cup roasted red peppers peeled,
seeded and chopped
¼ cup garlic cloves peeled
½ cup pine nuts, toasted
1 tsp. Kosher salt
¼ tsp. cayenne pepper
1 cup Parmesan cheese, grated
1 tbsp. lemon juice
½ cup olive oil
M ETHOD
Roasted Pepper Pesto
1 Combine all ingredients but the olive oil in
a food processor or a blender and purée until
smooth.
2 Add the oil slowly in a thin stream with the
food processor running until it is completely
combined.
Grilled New York Strip Crostini
1 Thinly slice the French bread and brush with
a small amount of olive oil. Place in oven broiler
and toast until just brown.
2 Spread with red pepper pesto. Place a
1 oz. slice of freshly cooked Omaha Steaks
Grilled New York Strip on the pesto. Put a
½ tsp. dollop of whipped cream cheese on
the steak or pipe on from a pastry bag.
3 Place 2-3 each ¼ in. chopped roasted
pepper pieces on the cream cheese and
sprinkle with finely minced chives. Serve hot
or cold.
26