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Fusion Recipes

Breakfast Recipes Fusion Recipes

Not just for breakfast, the Frittata!

A frittata is an Italian omelet, which, unlike a traditional omelet, is is served open rather than folded, and is typically started on the stovetop and finished in the broiler. Filled with meats, cheese, or vegetables, frittatas are an excellent avenue for leftover food. In Naples, Italy, frittatas (not surprisingly) typically also contain pasta.

It is thought by devoted food historians that the frittata has origins predating the omelet, and may have gained popularity in Italy during the observation of Lent. Traditional Italian frittata fillings include fontina cheese, garlic, nutmeg, italian sausage or ham, and sweet peppers. The American frittata craze is noted to have began in 1952, when the New York Times published the first frittata English language recipe.

Frittata’s are perfect for using random leftovers when your food stock is slim, and make an excellent impromtu meal.

In this video clip, owner and executive Chef Jay DeLong of Canape Specialty Chef Services in Seattle prepares a hearty cheese and veggie frittata recipe for a perfect anytime entree.

Fusion Recipes

Colorado shepherd’s pie with Chef Jake Linzinmeir

Chef Jake Linzinmeir is Chef/owner of several restaurants in the beautiful ski town of Telluride, Colorado. Jake graduated from Cornell and has studied extensively in Italy, and recently has been featured in numerous Today Show episodes, as well as Bon Appetite. He currently is the featured chef for Amstel Light’s “Living Tastefully” campaign. In this video, rising celebrity Jake shows us how to make a classic comfort food, shepherd’s pie.

This recipe yields 6 large restaurant servings – the recipe has been halved and can easily be doubled for large groups or leftovers!

Ski Country Shepherd’s Pie Dark Beer Lamb Stew Ingredients:
2 pounds American Lamb, 1/2-inch dice
1 tablespoons vegetable oil or olive oil
11/2 large carrots, diced
1/4 large bunch celery, chopped
1 pounds pearl onions, whole
3 cups dark beer
1/2 cup tomato paste
5 cups lamb stock
6 1/2 cups chicken stock
21/2 tablespoons fresh rosemary, chopped
1/8 cup fresh thyme, chopped
Salt and pepper to taste
1 1/2 tablespoons granulated sugar

Ski Country Shepherd’s Pie Colorado Ranch Potatoes Ingredients:
3 Yukon gold potatoes, rinsed, drained, shredded
4 ounces sharp cheddar cheese, shredded
2 1/2 ounces cream of chicken soup
2 ounces crème fraiche or sour cream
Salt and pepper to taste
Corn flakes as needed
2 1/2 ounces butter

Instructions for the Lamb:
In large pan, heat the oil over medium-high heat.
Add the lamb and brown, stirring occasionally. Remove lamb and drain.
Add the carrots, celery and onions to the pan; sauté until onions are translucent.
Deglaze the pan with the dark beer.
Stir in the tomato paste, bring to a slow boil.
Add the lamb stock, chicken stock, rosemary, thyme, salt, pepper and sugar.
Reduce the heat and simmer, reducing liquid by one-third.

For potatoes:
In bowl mix the potatoes with the cheese, soup, crème fraiche, salt and pepper.
Spread into a 2″ hotel half pan or casserole dish.
Cover with layer of corn flakes and dot with butter.
Bake 35 to 45 minutes at 325ºF.
Cool or reserve warm if using immediately.

To assemble the Shepherd’s Pie:
Heat stew to desired temperature, place in oven-proof bowl.
Cut portion of potatoes to cover dish and place over stew. Put back in oven or place under broiler to warm.
Serve when ready.

Asian Recipes Fusion Recipes Indian Recipes Soup Recipes

A Warm and Delicious Coconut Shrimp Soup with Chef Vik Lulla

As the nights are getting cooler, we’ve decided it’s time for a soup recipe category!

Here we start off the fall season with Chef and owner of Chinese Mirch restaurant in NYC, Vik Lulla.  In this video he makes a coconut infused shrimp soup with rice noodles and cilantro, a broth that not only tastes exotic and delicious but it also smells wonderfully fragrant.  This soup is a fusion of Indian and Chinese cuisine, and is brought to us from Real Meals Tv.

Recipe adapted from the video:

Coconut Infused Shrimp and Noodle Soup
Via Chef Vik Lulla

Ingredients:
Lemon
Thin rice noodles
4 Sprigs of Cilantro
2-3 Large Shrimp, butterflied with tails removed
¼ tsp. Coriander Powder
¼ tsp. Curry Powder
12 oz. Fish Stock
½ cup Coconut milk
¾ oz. White Vinegar
1. Add the stock to a very hot wok (or sauté pan).
2. As it begins to simmer, add the rice noodles and the shrimp.
3. Allow the shrimp to begin to curl into themselves. Add the cilantro,
breaking it roughly just before dropping it in.
4. Add both the coriander and curry powder.
5. Pour in the coconut milk and simmer the whole broth for 1-2
minutes.
6. Add white vinegar and a squeeze of lemon to taste.
7. Garnish with cilantro, fried shallots and a lemon wedge

Fusion Recipes Grilled Recipes

Grilled skirt steak with honeydew melon and avocado, with Chef Craig Koketsu

INGREDIENTS

• 2 pounds skirt steak
• 3 cloves garlic
• 2 inches ginger, peeled
• 2 stalks lemongrass, smashed and roughly chopped
• 2 tablespoons coarsely ground black pepper
• 1/2 cup grapeseed oil
• 1 avocado, pitted, peeled and cut into spears
• 1/4 honeydew melon, peeled and thinly sliced
• 1 bunch watercress, washed and picked from the thick stems
• 1/2 red onion, julienned
• 1/4 cup Thai basil leaves (regular basil will also work)
• Salt

Spicy lime dressing
• 1 cup fresh lime juice
• 1/3 cup sugar
• 1/3 cup fish sauce
• 1 tablespoon sambal
• 1/2 teaspoon xanthan gum

DIRECTIONS

In a blender, blend garlic, ginger, lemongrass, black pepper, and grapeseed oil until smooth. Pour over flank steak and let marinate for at least one hour in the refrigerator.

For the spicy lime dressing, blend all ingredients in the blender at high speed. Keep dressing cold in the refrigerator.

Remove skirt steak from refrigerator and let it sit at room temperature for about 30 minutes. Before grilling steak, remove excess marinade by blotting with paper towels. Season the steak generously with salt and additional freshly ground black pepper. Grill skirt steak over high heat, about 3-4 minutes on each side for medium-rare. Remove steak from grill and let rest at least 5 minutes. Meanwhile, compose salad of honeydew, watercress, avocado, red onion and basil on serving plates. Dress generously with spicy lime dressing. Slice steak thinly against the grain and plate with salad. Serve immediately.

Fusion Recipes Grilled Recipes Seafood Recipes

Grilled decadence! Lobster burgers with Chef Michael Haimowitz

Looking for a unique summer recipe for the grill? Chef Michael Haimowitz of New Jersey’s Arthur’s Landing restaurant offers up this suggestion for lobster sliders with spicy avocado mayo.

INGREDIENTS

• 1 1/2 pound lobster meat
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup heavy cream
• 1/2 cup scallions, chopped
• 1/4 cup fine diced red pepper
• Salt and pepper to taste

In bowl of food processor, combine ½ pound lobster meat, ½ pound shrimp, heavy cream, salt and pepper. Puree until smooth.

Place pureed ingredients in a bowl, fold in remaining ingredients.

Using a one-ounce ice cream scoop, portion burger mix onto a parchment-lined sheet pan. Wet hand, then flatten portions to form patties.

Refrigerate ½ hour, then grill and serve.
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Spicy avocado mayo:

INGREDIENTS

• 2 ripe avocados
• 3 tablespoons mayonnaise
• 2 limes
• 1/2 teaspoon chipotle powder
• 2 jalepenos, peeled, seeded and finely diced
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Place avocado in bowl of food processor with mayo, juice of two limes and chipotle powder. Puree until smooth.

Add remaining ingredients. Pulse until well combined.