Pages Navigation Menu
Categories Navigation Menu

Kittichai's Crispy Whole Fish in Lesser Ginger Curry

Posted on Jun 4, 2009 in Recipes

By executive chef Lulzim Rexhepi For fish:1.5 lbs whole fish6 oz Prik King Curry1/4 cup sliced red onion1/4 cup young ginger5 leaves Thai basil1/4 cup hearts of palm Method of preparation:                                                                                                         Score the outside of the fish with a sharp knife and dust fish with all purpose flour.  Fry in a large pot of oil that has been heated to about 350 degrees Fahrenheit.  Cook fish for about 8 minutes, until golden brown.  When the fish is cooked through, remove from oil and drain on paper towel.  Add salt to taste and begin plating. Ingredients for curry:3 cans coconut milk1 can Prik King Curry2 tbsp fish sauce2 tbsp palm sugar1/2 jar young ginger                                                                                                                        Method of preparation:In a pot add 1 Tbsp of vegetable oil and sauté curry paste for about two minutes.  Add coconut milk, bring to a boil and simmer...

Read More

Ming Tsai's Pork Apple Potstickers

Posted on May 28, 2009 in Chef Q&A Recipes, Recipes

Famed Chef & Owner of Blue Ginger Ingredients: (Makes 45 to 50 pot stickers) Dipping Sauce 3 tablespoons sambal ulek 3/4 cup rice vinegar 3/4 cup naturally brewed soy sauce 11/2 teaspoons toasted sesame oil 1/4 cup thinly sliced scallion greens   Pot Stickers 1 pound ground naturally fed pork 1 tablespoon peeled and minced fresh ginger 2 tablespoons naturally brewed soy sauce 1/2 cup thinly sliced scallions, white and tender green parts (1/8-inch-thick slices) 2 cups 1/4-inch-dice, peeled Granny Smith apples 1 cup fresh or thawed frozen cranberries, coarsely chopped, or 1/3 cup dried cranberries Kosher salt and freshly ground black pepper   1 large egg 2 tablespoons water 1 package (50 count) round dumpling or pot sticker wrappers Grape seed or canola oil for frying Shredded romaine lettuce for serving   Procedure To make the dipping sauce,...

Read More

The Waverly Inn's Truffled Mac & Cheese

Posted on May 21, 2009 in Chef Q&A Recipes, Recipes

By Chef John DeLucie Ingredients: 1    pound elbow macaroni  or cavatappi 1    tablespoon table salt  5    tablespoons unsalted butter  6    tablespoons all-purpose flour  1 1/2  teaspoons powdered mustard or dijon 5  cups milk (see note) 8  ounces Monterey Jack cheese , shredded (2 cups) 8  ounces sharp cheddar cheese , shredded (2 cups) 1  teaspoon table salt  Da Rosario white truffle oil to taste 1 fresh truffle Preparation:1. Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.2. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in...

Read More

Anthos' Greek Salad

Posted on May 8, 2009 in Chef Q&A Recipes, Recipes

By Chef & Co-Owner Michael Psilakis IngredientsSalad: ¼ head baby romaine, washed and trimmed ¼ head Red Belgian endive 1 oz. baby beets (pink, red and orange roasted with EVOO salt and pepper, peeled and quartered) 1 oz. yellow wax beans (blanched, chilled, and cut into 1/2 inch pieces) 1 oz. green peas (blanched, chilled, and cut into 1/2 inch pieces)  1.5 oz. Dodonis feta cheese, cut into ¼ in. cubes.  5 Kalamta olives quartered and pitted  Small handful picked herbs (chives, dill, parsley and baby basil) Vinaigrette: 1/8 Cup red wine vinegar ½ lemon, juiced 2TB Dijon mustard 3 cloves of garlic confit Salt and pepper to taste 1 Cup EVOO Method:For the vinaigrette, puree the first 5 ingredients in a blender, then emulsify by slowly drizzling in the EVOO while whisking. Combine the vegetables and herbs  in...

Read More

Indochine's Vietnamese Bouillabaisse

Posted on Apr 30, 2009 in Chef Q&A Recipes, Recipes

By Chef-owner Huy Chi Le Serves 4 Ingredients:Seafood 2 dozen freshly cleaned mussels12 shelled & deveined large prawns1 cup calamari rings½ lb medium scallops Vegetables2 cups finely shredded Chinese cabbage½ cup fried minced shallots4 sprigs Asian basil (for garnish)4 lime wedges (optional) Broth4 cups fish broth (chicken broth can be substituted)2 cups coconut milk2 tablespoons finely shredded kaffir lime leaves½ tablespoon shrimp paste2 tablespoons garlic chili paste (more or less to taste)½ tablespoon curry powder (or paste)5 tablespoons undiluted Vietnamese fish sauce4 tablespoons tomato paste1 tablespoon sugar Procedure: Bring the broth, coconut milk, shrimp paste, chili paste, fish sauce, tomato paste and sugar to a boil; reduce heat; add the curry powder and lime leaves; simmer at medium heat for 10 minutes. Taste and adjust seasoning if necessary. Add the mussels and let simmer for 2 or 3 minutes....

Read More

Gramercy Tavern's Belleville Cocktail

Posted on Apr 17, 2009 in Chef Q&A Recipes, Recipes

Created by Tobias Rower (Inspired by the Corpse Reviver #2) Ingredients:*1 oz. cognac *1 oz. dry vermouth (we recommend Dolin) *1 oz. St. Germain *¾ oz. lemon Procedure:Shake & serve up with a dash of pernod and a brandied cherry in a martini glass. Gramercy TavernAddress: 42 East 20th Street, nr. Park Avenue SouthPhone:...

Read More

Centro Vinoteca's Mushroom Risotto Stuffed Quail with Sauteed Kale, Pine Nuts, Amarena Cherries and Jus

Posted on Apr 2, 2009 in Chef Q&A Recipes, Recipes

By Chef Leah Cohen   Serves 4   For risotto filling: 1/2 onion, diced small 2 tbsp olive oil 1 cup Carnaroli rice 1/4 cup white wine 3 cups of chicken stock 1/4 cup roasted maitake mushrooms, chopped 4 tbsp butter 1 tbsp white truffle oil 1/4 cup parmigiano reggiano, grated 1 tbsp chopped fresh oregano Salt to taste Sweat the onions in olive oil until tender.  Add rice and toast for 2 minutes.  Deglaze with white wine and cook until almost all the wine has evaporated.  Add hot chicken stock in 1/3 increments, constantly stirring the rice in the same direction to build up the starch.  (The rice might need more or less chicken stock, there is no exact measure but 3 cups should be pretty close.) Once the rice is cooked a little less than al dente fold in butter, cheese, oregano and...

Read More

James' Ricotta Beignets with Red Wine Berry Coulis

Posted on Mar 26, 2009 in Chef Q&A Recipes, Recipes

By Executive Chef Bryan Calvert(Serves 4) Ingredients: Ricotta Mixture 3 Tablespoons Sugar 3 Tablespoons Honey ½ Pound Cream Cheese ¼ Cup Fresh Ricotta Cheese Zest of ½ Lemon 3 Eggs 4 Tablespoons Milk 4 Tablespoons Heavy Cream Breading 1 cup confectioners’ sugar 1 cup cornstarch 4 eggs lightly beaten 2 cups grated coconut Oil for frying Procedure: 1) Preheat Oven to 325 F 2) Combine Sugar, Honey and Cream Cheese in an electric mixer and cream together 3) Add Ricotta, and Zest and Mix until combined 4) Add 1 egg at a time until blended 5) Add Milk and Cream 6) Butter an 8 inch cake pan and place mixture in. 7) Bake for 1 hour at 325 F in a water bath until a skewer comes out clean from the middle of the cake. 8) Cool for 1 hour...

Read More

L'Artusi's Sunchokes with Calabrian Chilies

Posted on Mar 13, 2009 in Chef Q&A Recipes, Recipes

By Chef-owner Gabe Thompson(Serves 2) Ingredients: 1 lb Sunchokes (or Jerusalem Artichokes), washed in warm water, cut into thumb-sized pieces 1/2 c. Extra Virgin Olive Oil Salt 1 Tbs. Calabrian Chilies, chopped 1 Tbs. Parsley, chopped 2 Tbs. Lemon Juice Preparation:Heat 2 Tbs. of oil in a saute pan until piping hot. Working in batches, roast single layers of sunchokes on all sides until golden and crispy. Season with salt.  Set aside in a large bowl. Repeat until all sunchokes are roasted.  Toss cooked sunchokes with calabrian chilies, parsley, and lemon juice. Taste and adjust seasoning.   Serve immediately. Address: 228 West 10th Street, Btwn. Bleecker & Hudson Sts.Phone:...

Read More

Rouge Tomate's Spinach Almond Pesto Spread

Posted on Feb 26, 2009 in Chef Q&A Recipes, Recipes

By Executive Chef Jeremy Bearman (Serves 2, or enough for 4 slices of bread) Ingredients 5 bunches, about 2 ½ lbs. Cleaned Spinach (Savoy or Bloomsdale) 1 cup of toasted almonds 1/2 cup, about garlic cloves, blanched 1 cup of toasted almonds 1/2 cup extra virgin olive oil salt & pepper to your taste Preparation· Pre-heat an oven to 300˚F.  ·Put a large pot of salted water on the stove for blanching the spinach and garlic. ·Take a large container and fill it with ice and water. ·Toss the almonds with ¼ tsp. of olive oil and a pinch of salt.  ·Place almonds on a sheet tray or in a pan in a single layer.  ·Place in the pre-heated oven and toast until they are golden, about three minutes.  ·Remove from the oven and allow almonds to cool to room...

Read More

Oscar Cocktails — Buddakan's Fate Cocktail

Posted on Feb 19, 2009 in Recipes

Designed by Jon Rothstein for Kate Winslet’s character in The Reader Ingredients: 1½ oz. St. Germain ½ oz. Orange Juice ½ oz. Pineapple Juice 1½ oz. Prosecco Preparation: 1) Combine St. Germain liqueur, orange and pineapple juice. 2) Top with Prosecco sparkling wine. 3) Serve in a martini glass. Buddakan Address: 75 Ninth Ave., at 16th StreetPhone:...

Read More

Pranna's A Rose By Any Other Name

Posted on Feb 13, 2009 in Chef Q&A Recipes, Recipes

Ingredients:4 rose petals (muddled).5 oz fresh squeezed lemon juice.75 oz rose sherbet Elite Naturel (Whole Foods).5 oz St Germaine elderflower liquor.5 oz simple syrup1.5 oz Hendricks Gin1.5 oz Champagne Preparation:In a mixing glass add the rose petals, lemon juice and simple syrup and muddle. Add the rest of the ingredients except champagne, add ice, shake and pour out all contents into a highball glass. Add champagne and garnish with a rose petal. Address: 79 Madison Ave., btwn. 28th & 29th Sts. Phone:...

Read More

Gotham Bar and Grill's Ube Doughnuts with Cashew Ice Cream & Ube Anglaise

Posted on Feb 6, 2009 in Chef Q&A Recipes, Recipes

By Pastry Chef Deborah Racicot(Makes about 30 1.5 inch doughnuts) For the ube doughnuts *See noteIngredients:*62.5 g powdered ube (this can be found in Southeast Asian markets)*125 g coconut milk*12.5 g dry yeast*62.5 g butter*62.5 g sugar*3.75 g salt*43 g eggs*150 g all purpose flour*2 tbsp vanilla extract Preparation:1) Place the butter, sugar and salt in a large bowl of a standing mixer and cream with a paddle attachment until smooth.2) Add the eggs all at once, and mix until smooth.3) Meanwhile, heat the coconut milk in a microwave until it is warm to the touch, and use it to dissolve the yeast. 4) Add the milk and yeast mixture along with a third of the flour and mix until it’s smooth.5) Change the paddle attachment to a hook attachment and add another third of the flour mixed with...

Read More

il buco's Carpaccio di Manzo

Posted on Jan 30, 2009 in Chef Q&A Recipes, Recipes

By Executive Chef Ignacio Mattos(Serves 4) Ingredients: 12 oz fresh beef (top round or tenderloin) 1 cup cooked chickpeas 1 teaspoon toasted cumin 1/4 lb arugula 1/4 lb podda classico cheese oil for frying, preferably peanut   For the salmoriglio: 1/2 cup extra virgin olive oil 1 lemon for zest and juice 1 teaspoon lemon thyme Salt Chili Preparation:Toast the cumin seeds in the oven or in a dry pan on a burner, they will start to give off a stronger fragrance as they toast.  This does not take long, 2-3 minutes To make the salmoriglio work in a stainless steel bowl.  Zest and juice the lemon, add the lemon thyme, minced, and a pinch of salt and chili.  Mix with a fork and add the oil.  It will be “broken”” or separated.  This is normal.  Mix well and...

Read More

BLT’s Blue Fin Tuna Tartare

Posted on Jan 22, 2009 in Chef Q&A Recipes, Recipes

By Chef & Owner Laurent Tourondel (Serves 6) People are dining out less right now, so we thought we’d spend the next few months featuring the recipes for some of our favorite restaurant dishes.  So now we can cook like the city’s best chefs in our own kitchens… Ingredients: Crispy Shallots:   Peanut oil for frying 3 tablespoons finely chopped shallots 2 tablespoons Wondra flour Fine sea salt Dressing: 1-1/2 teaspoons wasabi powder 3 tablespoons reduced sodium (light) soy sauce 2 tablespoons white mirin 1 tablespoon mustard oil 1 tablespoon rice wine vinegar 1 teaspoon honey Freshly ground black pepper 18 ounces fresh tuna, trimmed and cut into 1/8-inch dice 6 tablespoons extra virgin olive oil 2 ripe Haas avocadoes, peeled and diced Toasted sliced ciabatta bread Preparation: Fry the Shallots Pour the oil into a small saucepan to...

Read More

The Little Owl's Gravy Meatball Sliders

Posted on Jan 16, 2009 in Chef Q&A Recipes, Recipes

By Chef & Owner Joey Campanaro   (Serves 12) Ingredients: 1 lb. ground beef            1 lb. ground pork       1 lb. ground veal  1 cup freshly grated pecorino romano cheese 1 cup panko bread crumbs 2 cups cold water 3 large eggs  l ½ cup Warm water   2 Tbsp. molasses 1/4 oz. fresh yeast 1 1/2 tsp. salt 2 Tbsp. olive oils 4 Cups all purpose flour 2 bulbs of whole roasted garlic 1 chopped Spanish onion 1/4 chopped fresh garlic 1 bunch fresh basil 1 bunch fresh parsley (reserve 1 Tbsp. of chopped parsley) 1 # 10 can of whole peeled tomatoes 1 Tbsp. fennel seed 2 cups vegetable oil for cooking Salt/pepper  Preparation For the dough/buns: In an electric mixing bowl using the hook attachment, mix the warm water, yeast, olive oil and molasses. Add the flour and the...

Read More

The Stanton Social's Caramelized Apple Quesadilla

Posted on Jan 8, 2009 in Chef Q&A Recipes, Recipes

One of my New Year’s resolutions is to cook at home more.  Perhaps we should ease into 2009 with simple, delicious recipes from some of New York’s finest chefs?   Chef Chris Santos has a wonderful way of transforming finger food into something decadent.  The proof: Stanton Social’s packed reservation book.   Santos’ quesadillas are a perfect start to the year.    Quesadilla “wedges” of caramelized apple, smoky bacon, brie & truffleBy Chris Santos INGREDIENTS: 6 flour tortillas; 6″ each 6 strips of good quality, thick cut, smoked bacon 1 ½ cups brie cheese; at room temperature. 2 cups fresh apples, sliced 1/4 ‘ thick ¼ cup butter 1 tbsp olive oil 1 bunch thyme, chopped 1tbsp white truffle oil PREPARATION:This recipe makes 2 quesadillas to cut into 8 small wedges each. For bacon, cook in 400-degree oven until crispy and...

Read More

Apotheke's Holiday Spirit

Posted on Dec 29, 2008 in Chef Q&A Recipes, Recipes

The Pine ManhattanBy Barkeep Orson Salicetti Ingredients: 2 oz Pine-infused bourbon 1oz sweet vermouth House made pine bitters Sour cherries marinated in cherry Jerez wine. Preparation: Served up with a pine-rubbed...

Read More

Johnny Utah's Black-eyed peas with black kale and smoked kielbasa

Posted on Dec 28, 2008 in Chef Q&A Recipes, Recipes

Chef Marlon Manty Apparently, it’s good luck to eat black-eyed peas to ring in the New Year.  Apparently, Marlon Manty is a tad superstitious.  Lucky for us, he’s also a chef with a recipe for the occasion. Ingredients: 2    yellow onions, diced 4    cloves of garlic, chopped 4    bunches Tuscan black kale 2#  smoked Kielbasa sausage cut into rings 2#   cooked black eyed peas, liquid reserved 1     bay leaf Zest of one lemon  Red chile flakes Salt and pepper Preparation:This is as easy as it is good.  The hardest part of this recipe is cooking the black-eyed peas.  As the beans are cooking, or the cans are being opened, thoroughly clean the kale and take out all of the stems.  Blanch the kale in really salty boiling water until it has no bite and strain well.  In a Large...

Read More

Jimmy Bradley's Baked Fontina With Olive Oil & Rosemary Focaccia

Posted on Dec 18, 2008 in Chef Q&A Recipes, Recipes

(From The Red Cat Cookbook, chef and owner of The Red Cat and The Harrison) Ingredients: 1 1/2 lbs. Italian Fontina, soft, brown rind trimmed and discarded, cut into 1-inch dice 1/4 cup olive oil 6 cloves garlic, thinly sliced 1 tablespoon thyme 1 teaspoon chopped rosemary Salt Freshly ground black pepper Sliced country bread or rolls  Preparation:Preheat the broiler.  For individual servings, divide the Fontina among four 6-inch cast-iron pans.  Drizzle olive oil and scatter the garlic, thyme and rosemary over the cheese.  Season with salt and pepper.  For one large pan, use a 12-inch cast-iron skillet and follow the same directions.Broil until the cheese is melted and bubbly, 6-7 minutes.Serve each person an individual pan, setting it on a trivet or napkin, or serve the 12-inch pan from the center of the table.  Pass the bread alongside for...

Read More