Tuna and White Bean Salad

A Day With Mr. Food Salad

Recipe by Mr. Food (Art Ginsburg).

No ordinary tuna experience, this Tuna and White Bean Salad has all the flavour and crunch of a chopped salad and comes with the added healthy benefits of fiber-rich beans.
INGREDIENTS:

1/2 cup olive oil

2 tbsp fresh lemon juice

1 tsp Italian seasoning

3/4 tsp salt

1/2 tsp black pepper

1 large cucumber, peeled, seeds removed, chopped

4 plum tomatoes, chopped

1/2 cup chopped red onion

2 tbsp chopped fresh parsley

1 (15.5-ounce) can great Northern beans, rinsed and drained

1 (12-ounce) can solid white tuna, drained well

 

INSTRUCTIONS:

In a large bowl, whisk together olive oil, lemon juice, Italian seasoning, salt, and black pepper.

Stir in cucumber, tomato, onion, parsley, and beans. Add tuna and toss gently until evenly coated. Serve immediately or refrigerate until ready to serve.

Serves 6

Brunch Burritos

A Day With Mr. Food Burrito

Recipe by Mr. Food (Art Ginsburg).
INGREDIENTS:

10 eggs

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons butter or margarine, divided

1 medium-sized onion, chopped (about 1 cup)

1 medium-sized green or red bell pepper,

chopped (about 1 cup)

10 (7-inch) flour tortillas

2 cups medium salsa

1 1/2 cups shredded Colby-Jack cheese

 

INSTRUCTIONS:

Preheat oven to 350F. Coat a 9 x 13 baking dish with cooking spray.

In a large bowl, beat the eggs, milk, salt and white pepper until well combined; set aside.

In a large skillet, melt 1 tablespoon butter over medium heat. Add onions and bell peppers, and sauté 6 to 8 minutes, until softened. Reduce heat to medium-low; add remaining 1 tablespoon butter then the egg mixture.

Cook eggs until scrambled but still moist.

Evenly spoon eggs into center of each tortilla and top each with 1 tablespoon salsa. Roll up each tortilla and place in prepared baking dish.

Spoon 2 to 3 tablespoons salsa on top of each tortilla roll. Sprinkle cheese evenly over top then cover with aluminum foil (with cooking spray coating the side going directly over the food).

Bake 25 minutes, or until cheese is melted and bubbly, and burritos are warmed through.

Serves 10

Fantastic Fish Stew with Tomato and Basil

A Day with Jamie Oliver - Lunch

Recipe by Jamie Oliver.
INGREDIENTS:

600g mussels

olive oil

2 cloves of garlic, peeled and sliced

150ml white wine

1 x 400g tin chopped tomatoes

1 jar tomato and basil pasta sauce

4 x 100g small fillets of sea bass or bream, skin off, cut into chunks

sea salt and freshly ground black pepper

1 lemon, cut into wedges, to serve

1 loaf of ciabatta bread, to serve

 

INSTRUCTIONS:

Give the mussels a good wash and a light scrub in clean cold water, pulling off any beardy bits you find. If any aren’t tightly closed they’re no good to eat, so throw them away.

Place a deep saucepan on a medium heat. Add a lug of olive oil and the garlic. Cook for a couple of minutes, stirring frequently until the garlic starts to turn golden. Add the white wine, tomatoes and jar of tomato and basil pasta sauce. Cook gently for 10 to 15 minutes, or until reduced slightly.

Add the mussels and fish chunks, then cover with a lid and cook for around 5 minutes, or until all the mussels have opened up and your fish is cooked through. If any mussels remain closed, throw these ones away. Have a taste and season with salt and pepper if needed.

Divide the stew up between your bowls and serve with wedges of lemon for squeezing over and slices of griddled ciabatta to soak up all those lovely juices.

Serves 4

Spicy Scrambled Eggs and Crispy Bacon

A Day with Jamie Oliver - Breakfast

Recipe by Jamie Oliver.

 

INGREDIENTS:

1 jar of chili and garlic pesto

olive oil

4 rashers of smoked streaky bacon, the best

quality you can afford

a large knob of butter

4 large eggs, preferably free-range or organic,

lightly beaten

sea salt and freshly ground black pepper

2 slices of good quality rustic bread

 

INSTRUCTIONS:

Heat a large non-stick frying pan over a high heat. Add a splash of olive oil and the bacon. Fry for 5 to 10 minutes, or until golden and crisp.

Meanwhile, put a small pan on a low heat and slowly melt the butter until frothy. Pour the eggs into the pan and add a pinch of salt and pepper. Stir slowly with a wooden spoon or spatula, making sure nothing sticks to the bottom.

When the bacon is done, transfer it to a plate lined with kitchen paper towel to drain. Meanwhile, pop the bread in the toaster. Your eggs are done when they still look silky and custard-like. Butter the toast, top with the eggs and serve with a good dollop of chili and garlic pesto and crispy bacon on the side.

Serves 2

Miami Short Rib Sandwich with Smoked Mozzarella

A day with Rob Rainford - Lunch

Recipe by Chef Rob Rainford.

Miami-cut short ribs are a thin cut of beef rib. For best results they should be approximately . inch thick. Ask your butcher for these.

 

INGREDIENTS:

Short Ribs

1/3 cup low-sodium soy sauce

1/3 cup mirin (sweet cooking rice wine)

1/3 cup rice wine vinegar

3 tbsp olive oil (approximately)

1 tbsp liquid honey

1 tsp hot sauce

3 lb Miami-cut short ribs

Sandwiches

2 crusty French baguettes

2 cups shredded smoked mozzarella

Dry Rub

1 1/2 tsp packed brown sugar

1 1/2 tsp paprika

1 1/2 tsp freshly ground black pepper

1 1/2 tsp garlic powder

1 1/2 tsp dried oregano leaves

1 1/2 tsp ground cumin

1 1/2 tsp dried thyme leaves

1 1/2 tsp cayenne

1 1/2 tsp dry mustard

1/4 tsp kosher salt (approximately)

 

INSTRUCTIONS:

For the short ribs, stir together the soy, mirin, rice wine vinegar, 2 tbsp olive oil, honey and hot sauce in a large bowl until combined. Place the ribs in the marinade mixture and marinate in the fridge for at least 2 hours, or up to 8 hours if time permits.

Meanwhile, mix together all the ingredients for the dry rub.

Fire up your charcoal or preheat your gas grill. You need a medium-high grilling temp of around 350°F. Prep the grill for cooking over direct heat.

Shake off excess marinade from the ribs and pat them dry with paper towels. Brush the ribs lightly with the remaining olive oil and rub the spice mixture all over the meat.

Place ribs on the grill and cook for 5 minutes per side for medium-rare.

Trim the rounded ends from each baguette and cut the baguettes in half lengthwise. Remove the bones from the meat and discard. Pile the meat high on the bottom halves of the baguette and top with cheese. Replace the tops of the baguette and cut each into five pieces.

Tip: Don’t skip even the shortest quick marinating time here because a little flavor is better than no flavor. Avoid turning ribs too often; the meat will not scorch and will benefit from direct heat.

Serves 10
For more recipes by Chef Rob Rainford, pick up a copy of his latest book Born to Grill.

Sunday Cheesesteak Sandwiches

Cora_SteakSandwich

Recipe by Chef Cat Cora.

 

INGREDIENTS:

6 tbsp extra virgin olive oil

1 green bell pepper, sliced thin

1 red bell pepper, sliced thin

1 cup mushrooms, sliced thin

1 large onion, sliced paper-thin

2 tbsp fresh oregano, chopped

1/2 tsp kosher salt

1 1/2 lb rib-eye steak, 1” thick

4 crusty Hoagie Rolls, sliced

1 tbsp unsalted butter

1/2 lb Provolone Cheese, diced small

2 large egg yolks, beaten

1 tbsp all-purpose flour

1 1/2 cup whole milk

 

INSTRUCTIONS:

Preheat the oven to 250 F.

Heat a large cast-iron skillet over medium-high heat. Add 3 tablespoons of olive oil. Add the peppers and mushrooms. Sauté until slightly softened, about 3 minutes. Add the onion and sauté until it’s just the way you like it. Transfer the veggies to an ovenproof platter and place in the oven to keep warm.

Heat the remaining olive oil in the pan over medium-high heat. Add oregano, salt and pepper to taste and sauté quickly. As soon as the seasonings are hot, sauté the steak for 5 to 6 minutes. Turn the steak and cook for another 5 to 6 minutes for medium-rare.

Remove steak from pan, place on a cutting board and let rest for 5 minutes. While is sits, make the Homemade Provolone Sauce.

Half-fill the bottom of a double boiler with water and place over medium heat. Melt butter in the top and add the cheese. Let soften slowly, while stirring. Slow, gentle heat is the key to a smooth, creamy cheese sauce.

Meanwhile, in a medium bowl, whisk together the egg yolks, flour and milk. When the cheese has melted, pour the egg mixture into the top of the double boiler and whisk until sauce is warm and begins to thicken. Continue to cook while whisking constantly. Salt and pepper to taste. Once sauce is thick, lower heat to keep it warm while you assemble the sandwiches.

Thinly slice the steak. With tongs, divide the meat among the hoagie rolls and top with the onion mixture. Spoon the cheese sauce over the meat and vegetables, cover with the top of the roll, and serve. Cover and refrigerate any leftover sauce.

Serves 4
For more recipes by Chef Cat Cora, check out her book – Cooking from the Hip.

Grilled Cornbread

A day with Rob Rainford - Breakfast

Recipe by Chef Rob Rainford.

You gon’ to eat yo’ cornbread?” is one of my favorite lines from Life, a movie starring Eddie Murphy and Martin Lawrence. I think about it—and chuckle—every time I make this recipe.

 

INGREDIENTS:

1/2 cup unsalted butter

2/3 cup granulated sugar

2 eggs

1 cup buttermilk

1/2 tsp baking soda

1 cup extra-fine cornmeal

1 cup all-purpose flour

1/2 tsp kosher salt

 

INSTRUCTIONS:

Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a medium-high temperature of around 350°F to grill the cornbread. For gas grills, preheat the grill to medium-high then turn off one burner to achieve indirect heat.

Grease a 9- x 5-inch (2 L) loaf pan.

Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the eggs until well combined.

Transfer the mixture to a bowl and stir in the buttermilk and baking soda until well combined.

Stir in the cornmeal, flour and salt until mostly combined with only a few lumps. Pour the batter into the prepared pan. Place the pan on the cooler part of the grill and close the lid.

Cook for 30 to 40 minutes or until a wooden skewer inserted in the center comes out clean. Let the cornbread cool for 5 minutes in the pan on a wire rack, then turn out of pan and serve warm cut into slices.

Serves 8
For more recipes by Chef Rob Rainford, pick up a copy of his latest book Born to Grill.

Eat like a Belgian

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Waffles are delicious, but Belgian waffles take it to another level. While in search of an authentic recipe, we stumbled upon this one on Food.com.

Liege Waffles (Belgian Pearl Sugar Waffles)

Ingredients

1/4 oz package yeast
1/3 cup lukewarm water
1 1/2 tbsp granulated sugar
1/8 tsp salt
2 cups flour
3 eggs
1 cup softened butter
1 cup pearl sugar

Directions:

1. Mix yeast, water, sugar and salt, and let develop for 15 minutes.

2. Place flour into a large bowl.

3. Make a well, pour in yeast mixture, and begin to knead.

4. Continue to knead, add eggs, one at a time, and add soft butter, 2 tablespoons each addition, mixing well.

5. Let dough rest in bowl until doubled.

6. Gently mix in pearl sugar.

7. Let rest for 15 minutes.

8. Heat waffle iron.

9. When hot, butter waffle iron, pour in 3 tablespoons dough per waffle.

10. Cook for 3-5 minutes, until waffles lightly brown on top.

11. Serve warm or room temperature.

12. Enjoy

Matsutake Mushroom Risotto

Matsutake Mushroom Risotto

Recipe by Chef Marc Matsumoto.

 

INGREDIENTS:

4 cups dashi kombu

1 tsp kosher salt

1 tbsp shallots, minced

6 oz fresh matsutake mushrooms, cleaned

3 tbsp unsalted cultured butter

2 tbsp olive oil

1/4 cup sake

5 oz Carnaroli rice

2 tbsp panko (Japanese bread crumbs)

1/2 oz parmigiano reggiano, grated

 

INSTRUCTIONS:

Soak an 8” by 2” piece of dashi kombu in cold water overnight or reconstitute powdered dashi in water according to the package directions to make 4 cups of kombu dashi. Put the dashi and salt into a saucepan and heat until steam rises. Cut the stems from the mushrooms and julienne them into matchsticks. Slice the caps into 1/8” thick pieces.

Heat a large non-stick frying pan with 1 tablespoon each of butter and olive oil until hot. Add shallots and julienned matsutake stems, stirring gently until butter is browned and mushrooms turn light brown in color.

Add rice and fry for 1 minute, stirring to coat each grain of rice. Add sake and stir until it evaporates. Then add two ladles of dashi. Stir until most of the liquid has been absorbed. Continue adding dashi 1 ladle at a time, stirring constantly until the rice has reached a suitable texture. Al dente risotto requires approximately 3 1/2 cups of dashi.

While risotto is cooking, heat a second pan and add 1 tablespoon of olive oil. Fry the sliced matsutake caps until browned and season lightly with salt and pepper. Transfer mushrooms to a plate. Then add the remaining tablespoon of butter to the pan. Add the panko and toast the bread crumbs in the butter, stirring until they are golden brown. Transfer to a plate and set aside.

When the risotto is done, add cheese and the remaining tablespoon of butter; stir until they are incorporated. Salt to taste if necessary. Plate the risotto and top with sautéed matsutake caps and toasted bread crumbs.