Browsing Tag

chef

Thai Recipes

Vegetarian Pad Thai with Chef Jay

A refreshing vegetarian pad thai video by Chef Jay from his restaurant Thai on the River in London.If you wish to make this with meat, add, shrimp, chicken, or pork. If you like a very peanuty sauce flavor, you can add melted peanut butter, either crunchy or smooth, whichever you prefer, to the sauce.


Main Dish:How To Make Pad Thai Jay

Ingredients:

A lettuce leaf
1/4 red onion
A sprig of parsley
1 carrot
1 tbsp salted peanuts
1 spring onion
100 g or 3.5 oz tofu
2 tbsp or 30 cc vegetable oil
1 egg
500 gm or 18 oz rice noodles
2 tbsp or 30 cc tomato sauce
1.5 tbsp or 23 cc chili sauce
1 tbsp or 15 cc sugar
bean sprouts
1 tbsp of fish oil

Enjoy!

Italian Recipes

Viva Italy! Spinach and ricotta ravioli with mozzarella cheese and tomatoes

Our friends at ItalianFoodNet sent us this mouth watering recipe and video link via email. Oh my.

You must watch this video! It’s in Italian with English subtitles and it’s so fun, and Chef Allesandro is quite handsome we must say :). He makes a mouth watering spinach and ricotta cheese ravioli with buffalo mozzarella cheese, pachino tomatoes, onion, garlic, Parmesan and sage. A simple authentic Italian meal for dinner, what could be better?

Ravioli with Mozzarella Cheese and Tomatoes (Ravioli ricotta e spinaci con mozzarella e pachino)
Courtesy of ItalianFoodNet
Serves 4

Ingredients
500 gr (17.64 oz) Ricotta and Spinach Ravioli (pre prepared ravioli, either packaged or homemade)
200 gr (7.05 oz) Buffalo’s Milk Mozzarella
15 – 20 Pachino Tomatoes or Cherry Tomatoes
½ Onion
Garlic
Grated Parmesan cheese
Extra Virgin Olive Oil
Fresh sage

Slice the onion, quarter the tomatoes and dice the Buffalo mozzarella
Pour the olive oil into a frying pan, add onion, 1 garlic clove then add some fresh sage leaves and let it brown
Add the tomatoes, season with salt and after 2 – 3 minutes add ½ ladle of cooking water.

Cook ravioli into boiling salted water. Once cooked, using a slotted spoon, drain and transfer them to the pan, add a handful of mozzarella, sprinkle with grated Parmesan and sauté. Transfer ravioli to a serving dish, top with mozzarella, sprinkle with grated Parmesan, drizzle with olive oil and serve.

Photo © ItalianFoodNet

Italian Recipes Steak Recipes

Chef Jim’s Delicious Braciole

Chef Jim Gray prepares a delicious braciole, an italian dish consisting of savory thin slices of steak rolled around a spinach parmesean mixture and simmered in a rich tomato sauce.

Kitchen Guy’s Braciole Recipe
Recipe adapted from Chef Sandy Hall

Ingredients
1 large bunch baby spinach
1 1/2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
6 medium garlic cloves crushed and chopped
3/4 cup panko (Japanese-style) breadcrumbs
2 pinches red pepper flakes
1/2 cup shredded Parmesan cheese
1/4 cup pine nuts, toasted
1 cup dry red wine
1 28 oz. can or jar of tomato sauce
1 1/2 lbs. sirloin steaks pounded thin enough to roll

Preheat oven to 400. Sauté the spinach in the olive oil until the spinach wilts. Add garlic, salt and pepper to taste and sauté a bit longer until the spinach is completely softened. Add balsamic vinegar and simmer for about 2 minutes. Remove from the heat to cool.

Mix in breadcrumbs, red pepper flakes, toasted pine nuts and Parmesan. Pound the beef between two sheets of plastic wrap until it is about 1/4 inch thick and elongated. Remove plastic wrap and lightly salt and pepper the meat. Put a generous heap of the filling in the center of the meat, lift the end closest to you over the filling and roll, sealing with toothpicks or tieing with butcher’s twine. Drizzle olive oil in a glass baking dish and lay the meat rolls in a single layer. Pour wine until it comes about halfway up the sizes of the meat. Spoon tomato sauce over the top, covering completely.
Tightly cover the dish with foil and bake for 20 minutes. Reduce the heat to 250 degrees and continue braising for 4 hours.

Indian Recipes Sandwich Recipes

Deli Wrap with Chef Hari Nayak

Hari Nayak is an internationally renowned chef & the author of “Modern Indian Cooking”.

Here Chef Hari prepares a wonderful combination of the Tandoori chicken and cucumber salad in a delicious deli wrap sandwich. This video is courtesy of ifood.tv.

For the cucumber salad recipe you will need:

1 chopped tomato
1 peeled and diced cucumber
1/2 of a medium chopped red onion
1 chopped jalapeno pepper
a dash of salt
a dash of cumin powder
a handful of chopped cilantro
juice of 1/2 a lemon

Mix the above together in a bowl for the cucumber salad. Adjust ingredients as needed for taste.

You will also need:
leftover tandoori chicken breasts, or any cooked chicken

mint chutney: Options here are to buy in a jar at Whole Foods, or prepare it by mixing the following in a blender until the mixture is smooth
1/2 of a cup of mint
1/4 cup cilantro, Optionally: separated from stems
1 chopped red or green chili
1 and 1/2 tbsp of chopped red onion
3 tbsp of lemon/lime juice (tamarind juice may also be used)
5 tsp of water
salt and pepper, and a touch of sugar if desired

mayonnaise
chopped Romaine lettuce
large whole wheat tortillas

Cut leftover tandoori chicken breasts (or you could use any type of cooked chicken) into thin strips. Take a tortilla wrap and spread with mint chutney and mayo, top with chopped lettuce, chicken, and the cucumber salad. Wrap it up, slice at an angle and voila! Serve with carrot sticks or your favorite side item.

[pro-player width=’550′ height=’353′ type=’video’]http://www.youtube.com/watch?v=NXTlLyZrNUs[/pro-player]

Asian Recipes Salad Recipes

Crispy Asian Chicken Salad with Chef Tyler Florence

Tyler Florence is a chef, author, and star of several Food Network shows. He graduated from the College of Culinary Arts at the Charleston, South Carolina, campus of Johnson & Wales University in 1991. He was later given an honorary doctorate from the University for his culinary success. Tyler believes in uncomplicated recipes, bright flavors and fresh food. You can learn more about Tyler here.

In this video, Tyler shows us how to make a crispy Asian chicken salad.

* 2 large full free-range chicken breasts, each cut into 2 single breasts
* 1 3-inch piece of fresh ginger, grated
* 4 tablespoons toasted sesame oil
* 2 tablespoons honey
* 1/4 cup and 2 tabelspoons low-sodium soy sauce
* 4 tablespoons toasted sesame seeds
* 1 cup dates, cut in half
* 1 hothouse cucumber, finely sliced
* 6 cups baby arugula
* 6 wonton wrappers, cut into thin strips and fried
* 1/2 bunch cilantro leaves
* 1/4 cup rice wine vinegar
* 2 tablespoons sugar
Preheat oven to 375 F.

Combine the 2 tablespoons of the grated ginger, 2 tablespoons of the sesame seeds, sesame oil, honey, salt and 2 tablespoons of the soy sauce in a mixing bowl and stir to combine. Set aside — this is the glaze that will be used on the chicken.

Heat a 2-count of olive oil in a large saut pan over medium heat. Season the chicken breasts on both sides with kosher salt and some freshly ground black pepper. Place the breasts skin-side down in the pan and sear until it has a nice golden color — about 3-5 minutes. Turn the breasts over and using a pastry brush liberally glaze the top of the skin with the sesame soy mixture. Place the whole pan into the preheated oven and roast for 5-7 minutes until chicken juices run clear. The breasts should remain moist and tender.

Meanwhile prepare the sweet sesame soy dressing. In a mixing bowl, combine the rice vinegar, soy sauce and sugar. Stir until dissolved. Whisk together as you incorporate the sesame oil then add the sesame seeds and ginger. In a large mixing bowl, add the arugula, thinly sliced cucumber, cilantro and dates and toss to coat. Add the crispy wonton wrappers at the last moment to ensure they remain crispy.

Appetizer Recipes Latin Recipes Seafood Recipes

Shrimp and scallop ceviche in a delicious citrus marinade with Chef Aaron Sanchez

Chef and owner of the Manhattan restaurant, Paladar, Aaron Sanchez creates a fusion Caribbean, Central and South American flavors. In this video Aaron creates a shrimp and scallop ceviche in citrus marinade, a perfect dish for summer.

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* Juice of 1 lemon
* 2 bay leaves
* 1 tbsp. Tabasco
* 1/2 lb. 20 / 30 size sea scallops
* 1/2 lb. 16-20 size shrimp, peeled, deveined, cut in half lengthwise
* 1/2 med. Tomato, diced
* 1 jalapeno chile, chopped, seeded
* 1 tsp. Aji Amarillo
* 1 tbsp. chopped chives
* 1 tbsp. chopped cilantro
* 1 cup mango nectar or orange juice
* Juice of 1 lime
* 1 tsp. salt

Bring to boil medium pot of water. Add lemon juice, bay leaves, salt, submerge sea scallops for 5 minutes, add shrimp. Cook 30 seconds. Remove from boiling water into ice bath. Drain seafood. Cool. Combine remaining ingredients. Add to seafood.

Indian Recipes

Chicken tikka masala by Chef Vikas Khanna

Vikas Khanna is an Indian chef, who has also become famous as a food writer and a humanitarian. Born in Amritsar, India to Davinder and Bindu Khanna, he started as a helper in his grandmother’s kitchen and learned the art of cooking and the use of spices from her. He has worked for the Taj, Oberoi, Welcomgroup, and Leela Group of Hotels with some of the most influential chefs of India. In this video he demonstrates how to make a simple and delicious chicken tikka masala.

Chicken Tikka Masala
Chef Vikas Khanna

For the Marinade

One 3-inch piece fresh ginger, peeled
4 cloves garlic, peeled
Salt to taste
Freshly ground black pepper
Juice of 1 lemon
1/2 teaspoon red chili powder
1 cup plain yogurt
2 tablespoons finely chopped fresh cilantro
4 tablespoons vegetable oil
1 pound chicken breast, boneless and cut in small pieces

For the Sauce
1 tablespoon butter
1 clove garlic, minced
1 teaspoons ground cumin
1 teaspoon paprika
2 tablespoons dried fenugreek leaves
One (8 ounce) can tomato sauce
4 tablespoons tomato puree
1 1/4 cups heavy cream
Sweetened coconut flakes for garnish (optional)

In a blender on high speed, or in a small food processor, add the ginger and garlic and blend until you have a paste. In a large bowl combine the ginger and garlic paste with the salt, red chili powder, garam masala, lemon juice, yogurt, and oil. Add the chicken and mix until the chicken is evenly coated. Let marinate in the refrigerator overnight.

Grill chicken over medium-high heat until it is fully cooked and tender.

Melt butter in a large heavy skillet over medium heat. Sauté garlic for 1 minute. Add cumin, paprika, and fenugreek leaves and mix well, until fragrant, about 2 minutes. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Season it with salt and transfer to a serving platter, garnished with coconut flakes.

Burger Recipes Grilled Recipes

Burgers with spicy blue cheese

Julie from Le Gourmet TV meets up with Luke from Rosenborg in the LCBO Events Kitchen.They trace the origins of Danish Blue cheese, explore the wide range of blue cheese available on store shelves, and prepare a couple of simple and tasty recipes from the Rosenborg website.


Ingredients

1lb. (454 g) ground lean steak/beef
1 small onion, chopped finely
Small bunch fresh parsley or other herb of
your choice, finely chopped
Salt and black pepper
1 egg, lightly beaten
1 pack (125 g) ROSENBORG® Traditional or Extra Creamy Blue Cheese
2-3 tsp (10-15 mL) wholegrain mustard

To serve :
Bread rolls of your choice and salad leaves for garnish

1. Combine meat with onion, chopped herbs and seasoning, mix well and then use sufficient of the beaten egg to bind mixture. Form into 4 rounds and pat into a burger shape. Heat grill or griddle to medium hot.
2. Combine cheese and mustard and mix well.
3. Cook burgers under grill or on griddle, turning occasionally to ensure even browning and cooking. When the burgers are just ready divide the cheese mix between the four, and spread an even layer on top, return to heat and just allow to start to melt.
4. Serve in or on bread roll with salad garnish.

makes 4

Side Dish Recipes Vegetarian Recipes

Roasted Vegetables Napoleon with Chef Keith Snow

Chef Keith Snow of Harvest Eating creates a delicious vegetarian dish by roasting seasonal vegetables with mozzarella cheese.

Ingredients

* 2 sliced whole bell peppers
* 1 red onion, sliced
* 1 zucchini, sliced
* 1 eggplant, sliced
* 1 summer squash, sliced
* 3/4 Cups olive oil
* 2 Tablespoons harvest eating house seasoning
* 1 handful fresh mozzarella cheese, sliced
* 3 Pieces portobello mushroom

1. Place all veggies in a bowl with olive oil, salt, pepper and seasoning mix.
2. Grill veggies on grill pan or on gas or charcoal grill until nice grill marks appear.
3. Layer grilled veggies with cheese in a stack and stick a toothpick in it. Place in 350 degree oven to roast for 3 minutes.

Culinary Tips

All about kitchen knives

This video features chef Jean Pierre explaining what knives are best for kitchen use. How many do you need? Only about 5 or 6, and they should be high quality, well balanced with a substantial weight and fit well in your hand. Jean Pierre recommends having a 9 inch chef’s knife, a thin slicing knife, a serrated knife, a boning knife, a short paring knife, and a honing steel. Jean Pierre explains why having a sharp knife is much safer for you than attempting to cut with a dull knife, contrary to popular belief!

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.
________________________________

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.

Appetizer Recipes Grilled Recipes Side Dish Recipes

Chef Adam Perry Lane grills fresh peaches, plums, and nectarines

Chef Adam Perry Lang’s popular restaurants, Daisy May’s BBQ U.S.A. and Robert’s Steakhouse, have received praise throughout the food media world. Daisy May’s BBQ U.S.A., is described by Food & Wine Magazine as the “Height of Pit Cuisine”, and has been rated in the Zagat’s Survey, as New York City’s number one BBQ Restaurant for 2005 and 2006.

In this video, Adam demos grilling fresh California fruit, including peaches, plums and nectarines. Grilled fruit is simple to prepare, healthy, and perfect for summer. Serve with ice cream for desert, in a salad, or as a side dish with meat or fish.

Grilled Recipes Seafood Recipes

Grilled Clams and mussels with Chef Anne Burrell

With her trademark spiky blond hair and pumped-up personality, Anne Burrell has worked at some of the top restaurants in New York, studied the culinary landscape and traditions of Italy, and has battled alongside Mario Batali as his sous chef on Food Network’s Iron Chef America. Anne eliminates the intimidation of restaurant dishes and reveals concise, easy-to-master techniques for the at-home cook on her Food Network series, Secrets of a Restaurant Chef. Anne is currently the executive chef at West Village restaurant Centro Vinoteca. Watch as she prepares delicious grilled clams and mussels for this perfect summer dinner. Please note that MSNBC is debuting a new video player, and it is still in beta stage, if you have trouble viewing this show click this link.

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Seafood Recipes

Chef Mario Batali’s savory grilled sea scallops alla caprese

Sea scallops alla caprese
Mario Batali
Serves 6

Scoring the scallops before grilling makes them open up like a flower, and the contrast between the golden brown surface and white interior is striking. The trick here is to cook the scallops 90 percent on the first side, until very well seared, then just give them a quick finish on the other side.

INGREDIENTS

• 2 pounds mixed great heirloom tomatoes
• 24 fresh basil leaves
• 3 medium red onions, cut into 1-inch-thick slices
• Kosher salt and freshly ground black pepper
• 5 to 6 tablespoons extra-virgin olive oil
• 12 giant diver scallops (about 2 ounces each)
• 2 tablespoons Maldon salt or other coarse sea salt
• 1 lemon, cut in half

DIRECTIONS

Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra on the grill to preheat.

Slice the tomatoes creatively (leave very small ones whole, or halve them) and lay out on a platter. Tear the basil leaves over the tomatoes, strewing them about. Set aside.

Season the onion slices on both sides with salt and pepper. Place them on the hot dry piastra and cook, unmoved, for 7 to 10 minutes, until well charred on the first side. Using tongs, carefully turn the slices over and cook for 7 to 10 minutes on the second side, until well charred and softened. Transfer to a plate and let cool slightly, then separate the onion slices into smaller rings and scatter them over the tomatoes. Drizzle the whole mess with 3 to 4 tablespoons of the olive oil.

While the onions cook, carve a checkerboard pattern about 1/4 inch deep into one side of each scallop. Season them all over with salt and pepper, toss them in a bowl with the remaining 2 tablespoons oil, and stir gently to coat.

Place the scallops on the dry clean piastra, design side down, and cook for 5 to 7 minutes, unmoved, until almost cooked (they should be opaque almost all the way through). Flip them over and sear for just 30 seconds, then remove and arrange on the tomato salad.

Sprinkle the tomatoes with the Maldon salt, squeeze the lemon halves over the scallops and tomatoes, and serve.