Fabulous Food

Asian Melon Soup

2009-04-23T16:39:00.000-07:00

Executive Chef Beau MacMillan
elements at Sanctuary on Camelback Mountain Spa & Resort - Paradise Valley, AZ

Soup shooters are a fun food trend that has found its way into the home kitchen. This chic, cool appetizer is infused with a medley of refreshing flavors that make it a perfect starter to an Asian-inspired entrée. Soup shooters are served in a two-to-four ounce glass that may be any shape, from narrow and tall, to a traditional shot glass, as shown here.

2 honeydew melons or cantaloupes, peeled, seeded and cut into small cubes
2 stalks lemongrass, cut with back of knife into bits
3 limes, zest and juice
1 cup mint leaves, rinsed and coarsely chopped
1 cup honey
1/2 cup soy milk
1/2 cup mirin
1 1/4 quarts coconut milk
Pinch five-spice
Pinch salt
1/2 cup toasted coconut (optional garnish)

1. In a large bowl, combine all ingredients except for toasted coconut.
2. Cover with plastic wrap and refrigerate for 25-30 minutes.
3. Pour into a blender and blend until smooth.
4. Pour soup through a fine mesh sieve to strain into a large bowl.
5. To serve, pour soup into shot glasses and garnish with toasted coconut, if desired.

Makes about 1/2 gallon

Panzanella Salad

2009-04-22T14:46:00.000-07:00

Executive Chef Beau MacMillan
elements at Sanctuary on Camelback Mountain Spa & Resort
Paradise Valley, AZ

A classic Tuscan bread salad features the perfect pairing of plump ripe tomatoes and fragrant, fresh basil. Serve alone or as a colorful complement to grilled chicken, fish, or seafood. This superb summer salad has style and it is one of my favorites to prepare for a casual gathering - simply double the recipe for more servings.

3 - 4 coarsely chopped tomatoes (about 3/4 pound)
2 tablespoons tomato juice
2 teaspoons finely chopped shallots
1 garlic clove, peeled and minced
3 - 4 tablespoons red wine vinegar
1/3 cup fruity extra-virgin olive oil
2 - 3 cups cubed day-old crusty Italian bread (air dried)
1/2 cup sliced red onion (soaked in ice water)
3/4 pound fresh mozzarella cheese, cut into cubes
Kosher salt and freshly ground black pepper to taste
2 tablespoons capers
1/2 cup basil leaves (about one bunch)

1. Combine tomatoes, juice, shallots, garlic, red wine vinegar in a bowl; add enough olive oil to coat.
2. Add bread, red onion (drained), cheese, salt, pepper, capers, and basil; toss gently to combine ingredients well.
3. Add more olive oil if necessary. Allow salad to rest five minutes before serving (if using fresh bread, serve immediately).

Makes 4 servings

Blueberry Panna Cotta

2009-04-21T08:56:00.000-07:00

Executive Chef Mitchell Kaldrovich
Inn by the Sea - Cape Elizabeth, ME

For an authentic epicurean experience in Maine, visitors must enjoy at least one serving of blueberries during their stay. Maine leads the nation in harvesting this delicate, delectable berry, rich in antioxidants. This luscious fruit dessert is a lovely choice for the perfect ending to a warm weather meal.

1-pint fresh blueberries, rinsed and drained
3/4 cup water, plus 2 tablespoons
1/2 cup granulated sugar
1 1/2 cups heavy cream
1 1/4 teaspoons unflavored gelatin

1 1/4 cups plain whole milk yogurt

1/2 teaspoon pure vanilla extract
Raspberry sauce (optional garnish)

1. Mash blueberries in a small sauce pan; add ¾ cup water and sugar.
2. Simmer over medium-low heat until reduced by half, stirring frequently. Remove from heat, cool slightly, and transfer to blender (or use stick blender); blend until mixture is smooth.
3. Pour blueberry sauce into a measuring cup and add cream to fill to 2 cups. Return mixture to saucepan and keep warm.
4. Pour remaining 2 tablespoons water into a small bowl and sprinkle gelatin over water. Let stand until softened, about 15 minutes.
5. Whisk warm blueberry-cream mixture into the gelatin mixture; stir in yogurt and mix well.
6. Divide into 6 ramekins or soup cups. Refrigerate desserts until cold (uncovered), then cover with plastic wrap and refrigerate overnight.
7. When ready to serve, invert ramekins onto a plate and drizzle with raspberry sauce.

Makes 6 servings

For raspberry sauce:

1 (12-ounce) bag frozen raspberries, thawed (or 2 cups fresh)
1/4 cup sugar or to taste
1/2 teaspoon freshly squeezed lemon juice

1. Place berries in a strainer over a bowl; extract the juice from berries by gently pressing the berries with the back of a large spoon through strainer and dispose seeds from strainer.
2. Add sugar and lemon juice to the juice and mix well.
3. Store sauce in refrigerator or freeze.

Makes about 3/4 cup

Big Island Honey-Lemon Glazed Chicken Breasts

2009-04-18T11:51:00.000-07:00

Executive Chef Mark Tsuchiyama
Hale Samoa at Kona Village Resort - Kailua-Kona, Hawaii

At the resort restaurant, the chef uses Hawaiian Organic White Honey, although you may use any good quality honey for the glaze. Serve these succulent chicken breasts with a simple mixed green salad with toasted almond slivers, tossed in a zesty citrus vinaigrette, a side of jasmine rice, and thick slices of fresh pineapple, to create a tropical culinary experience. Note you may prepare chicken breasts on the grill, also. However, do not brush with glaze until last five minutes of cooking.

4-6 (6-ounce) skinless, boneless chicken breasts
1 cup honey
6 tablespoons fresh lemon juice
2 tablespoons olive oil, plus 2 teaspoons
4 tablespoons chopped fresh parsley
2 teaspoons minced fresh garlic
Salt and freshly ground pepper to taste

For glaze:

Combine honey, lemon juice, 2 tablespoons olive oil, parsley, and garlic in a bowl; using a whisker, mix until ingredients are incorporated.

For chicken:

1. Preheat oven to 350 degrees. Season chicken breasts with salt and pepper to taste.
2. In a large oven-proof skillet, heat 2 teaspoons olive oil over medium heat; add chicken breasts and sauté until lightly browned on both sides.
3. Brush chicken breasts with honey-lemon glaze and bake in the oven for 10 minutes, or until cooked through.
4. Remove from oven and let rest for 5 minutes and serve warm.

Makes 4 to 6 servings

Parmesan-Crusted Trout

2009-04-17T09:53:00.000-07:00

Executive Chef Terry Conlan
Lake Austin Spa Resort - Austin, TX

American rainbow trout, a native of central western United States, ranks as one of best game fish in the world. Serve this delicious crusted fish with lemon wedges, rice or potatoes, and a mixed green salad for a light, elegant entrée.

1/2 cup grated fresh Parmigiano-Reggiano cheese
4 (4-ounce) boneless rainbow trout fillets
4 lemon wedges
Nonstick cooking spray

1. Spread the cheese evenly in a flat-bottomed dish large enough to hold a trout fillet.
2. Dredge each fillet in the cheese, flesh side down.
3. Arrange the fillets flesh side up, on a clean dry work surface and coat with additional cheese.
4. Heat a heavy nonstick skillet sprayed lightly with cooking spray over medium-high heat.
5. Arrange the fillets flesh side down (and not touching), in the hot skillet; cook 3 minutes.
6. Turn the fillets once and cook 2 minutes longer.
7. Serve hot with lemon wedges.

Makes 4 servings

Cheese Sticks

2009-04-16T11:20:00.000-07:00

Executive Chef Dean Maupin
Clifton Inn - Charlottesville, Virginia

With the charm of a country inn, and the amenities of a fine hotel, Clifton Inn is located on a beautiful 100-acre estate, and this Relais & Châteaux property is one of Virginia's most elegant and historic destinations. A guest favorite at the inn, this signature snack will become one of your favorites, also. Make several batches and store in an airtight container for up to one week.

1 cup grated fresh Parmesan cheese
1/2 cup bread flour
1/2 teaspoon paprika
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 tablespoon cold butter
1/4 teaspoon salt
Cold water as needed

1. Preheat oven to 325 degrees.
2. Combine ingredients in a mixing bowl or food processor, and stir in enough water to create dough, similar to pie dough (pinch a small amount of dough and if it holds together, it's ready. If dough doesn't hold together, add a little more water).
3. On a lightly floured surface, roll out dough into a thin layer and cut in to 6-inch by 1/2-inch sticks.
4. Bake until golden and dry when touched, about 10 minutes.

Makes 15 (6-inch) sticks

Bistecca Insalata

2009-04-15T07:25:00.000-07:00

Executive Chef Elise Wiggins
Panzano at Hotel Monaco - Denver, CO

I love the lively assortment of flavors and textures in this Italian-inspired grilled steak salad. Serve with rustic bread, a favorite wine, and enjoy a lovely dinner for two. Simply double the recipe for more servings.

1 pound russet potatoes, peeled and steamed
3 tablespoons sweet butter
1/4 cup warm milk
2 (4-ounce) portions skirt steak
4 tablespoons basil pesto
2-ounces crumbled Gorgonzola cheese
6-ounces baby arugula
1 tablespoon extra virgin olive oil
1/2 tablespoon aged balsamic vinegar
Salt and freshly ground black pepper to taste

1. Using a food mill or potato ricer, press steamed potatoes into a mixing bowl.
2. Add butter, milk, salt and pepper. Combine thoroughly, but don’t over mix; set aside.
3. Grill steak to desired temperature and allow to rest 10 minutes.
4. Toss arugula with olive oil, balsamic vinegar, salt and pepper in a bowl.
5. Prepare two plates by spreading 2 tablespoons pesto in the center of each plate.
6. Place one scoop of potatoes on each plate.
7. Slice steak into bite-size pieces and arrange over potatoes.
8. Top with arugula and garnish with gorgonzola cheese.

Makes 2 servings

World's Greatest Sandwich

2009-04-14T08:32:00.000-07:00

Thomas Keller, Author and Chef-Proprietor

The French Laundry - Napa Valley, California

Bouchon - Napa Valley & Las Vegas

Per Se - New York, New York

If you saw the movie, Spanglish, then you will probably remember the world's greatest sandwich. This notorious sandwich recipe was created by famed-chef Thomas Keller for Adam Sandler to prepare in the movie. It's a classic BLT with glitz, yet it is easily adaptable to individual tastes (sliced avocado is a good substitute for the egg).

4 thick slices bacon, cooked crisp

2 slices Monterey Jack cheese

2 slices rustic country white bread, toasted

1 tablespoon mayonnaise

4 tomato slices

2 leaves butter lettuce

1 teaspoon unsalted butter

1 egg

1. Place cheese slices on one side of bread and heat in toaster oven or under broiler to melt.

2. Spread mayonnaise on other slice of bread; top with cooked bacon, sliced tomato, and lettuce.

3. Melt butter in a nonstick skillet over medium heat. Fry egg, turning over briefly when the bottom is set; do not cook yolk through.

4. Slide finished egg on top of lettuce and top with other slice of bread.

5. Place sandwich on plate and slice in half, letting yolk seep down sandwich.

Makes 1 serving

and more fabulous food to come....

2009-04-13T18:19:00.000-07:00

Check back soon for signature recipes from these celebrated chefs:

Jean-Georges Vongerichten*
Hans Schadler
Daniel Boulud*
Ken Oringer
Zach Bell*
Ryan Hardy*
Thomas Schmidt
Dominique Macquet
Kevin Taylor
Bill Brodsky
Jason Weaver

* 2009 James Beard Foundation Awards Nominees