Bring On The Summer Ingredients

Chef Shea Gallante is the latest to take on our weekly Chef on a Shoestring challenge, preparing a 3-course meal for four on our budget of $40.

This rising young star was named one of the "Best New Chefs 2005" by "Food & Wine" magazine. He is executive chef at Cru on Fifth Avenue in New York. It's a long way in experience if not in miles from his roots upstate in Poughkeepsie, New York, where he started his career in a local pizzeria at age 14.

On the menu:

Food Facts

Gazpacho: This cold summer soup from southern Spain is not cooked. Instead a variety of vegetables are pureed together and chilled. Chef Gallante adds an unusual twist to his gazpacho by including watermelon.

Buffalo Mozzarella: The most prized of fresh mozzarellas, the buffalo mozzarella sold in the U.S. is typically made from a combination of water buffalo milk and cow's milk. Fresh mozzarella in general is much softer than packaged mozzarella you buy in the refrigerated section of the grocery story, and has a sweeter flavor.

London Broil: A variety of meats can be labeled "London broil" at the grocery store. Basically, it's any cut of beef that's fairly lean and on the tough side. That's why it's essential not to overcook it, and to slice against the grain of the meat when serving. As with any meat, you want to let it rest about 20 minutes before cutting into it or all of the juices will run out, leaving you with a dry piece of meat.

Watercress: This green has small, crisp, dark green leaves and a slightly bitter flavor with a peppery snap.

Greek Yogurt: Greek yogurt is very thick and very creamy. Most of the versions made in Greece use sheep's milk. Greek varieties made with ewe's milk contain about 5% milkfat, and cow's milk yogurts contain 9% (as opposed to whole milk yogurts in this country which have around 3.5%). You can buy it in American supermarkets or specialty stores.

RECIPES

GAZPACHO

Ingredients:
4 Large yellow beefsteak tomatoes
1 Yellow bell pepper
¼ Spanish onion
2 Garlic cloves
1 Cucumber
2 Sprigs fresh basil
1 lb Fresh seedless watermelon
1 ball of buffalo Mozzarella
1 Avocado
½ cup Extra virgin olive oil
¾ tsp Red wine vinegar
¼ tsp Balsamic Vinegar
1 tsp Tabasco sauce
1 Mint sprig
1 Tarragon sprig

Method:
1. Slice the tomatoes, peppers, onions, cucumber. Crush the garlic cloves. Put all of this in an airtight container. Add approximately 3 oz of watermelon (about a quarter of the watermelon) and the basil, reserving the little florets for garnishing. Let marinate overnight.

2. The next day, puree mixture in a blender and pass through a fine sieve.

3. Add the olive oil, vinegar and Tabasco and adjust the seasoning with sea salt and fresh white pepper.

4. Cut the Mozzarella, avocado and watermelon into bite-sized pieces and season with salt and pepper. Pick leaves off of the mint and tarragon.

5. Pour the soup into small bowls and arrange the Mozzarella, avocado and watermelon on top, along with the herbs. Drizzle a tsp of olive oil onto each one and serve with fresh bread if desired.

CHAR-GRILLED LONDON BROIL WITH LEEK AND POTATO SALAD

Ingredients:

For the Steak:
1 1/2 Pounds London broil, (1 rectangular piece)
1/2 tsp. Salt
1 Tbsp Black pepper
1 Tbsp Smoked paprika
2 ea Cloves fresh garlic
Rosemary to taste (preferably fresh rosemary)

For the Potato Salad:
3 Pounds Yukon gold or Red Creamer potatoes, 10 medium
Water to cover
2 T Salt
1 Leek, 6 ounces (slice and measure cups)
4 T Olive oil
3 Cloves garlic
5 T. Piquillo peppers, cut into small dice (about 4)
1 Recipe black olive vinaigrette (recipe below)

Method:
1. Mash together the garlic, paprika, salt and pepper into a paste. Rub the steak with the paste and sprinkle rosemary all over. Vacuum seal the steak, or seal it in a zip lock bag, and leave it to marinate in the refrigerator for about 2 hours.

2. In the meantime, in a large pot of boiling water cook the potatoes over a medium flame. Take care not to overcook. Cook them very slowly, especially if they are large, as it takes time for the heat to penetrate all the way to the middle. Sweat out the leeks and garlic until tender and toss them with the piquillo peppers and cooked potatoes. Set aside.

3. On a hot grill, season the grill with canola oil and grill the steak on each side for approximately 12-14 minutes each. You'll get nice grill marks on the steak if you occasionally turn it 45 degrees while cooking. When the center of the steak reaches 125 degrees F remove from grill and let rest for 20 minutes.

4. Toss the potato salad with the vinaigrette. Add most of the dressing, let it absorb, then add more if needed. Pick and wash the watercress and season with a little of the vinaigrette. Do not toss the watercress with the potato salad.

5. Re-heat the steak on the grill for about 3-4 minutes and slice against the grain into four portions. Plate the potato salad alongside the sliced steak and top with the watercress. Add a little of the vinaigrette to the juice from the steak and dress the steak with it. Serve.

Black Olive Vinaigrette

Ingredients
3 ½ Ounces black Nicoise olives, pitted, measuring ¾ cup
3 Toasted garlic cloves
3 T. Lemon juice
½ Cup olive oil
½ Cup canola oil
½ Tsp. salt
10 Turns pepper

Method:
1. In a blender, combine all of the ingredients and blend until smooth. The olives will emulsify everything, so when smooth just adjust the seasoning and reserve.

BRULEED APRICOTS WITH BERRIES

Ingredients:
4 Very ripe apricots
¼ Cup sugar
1 Cup fresh berries
4 Tsp honey
1 small container of Greek yogurt
Juice from 1 lime

Method:
1. Wash the berries and pat dry. With the back of a spoon, push the berries through a fine sieve.

2. Halve the apricots and remove the pits. Sprinkle the apricots with the sugar, covering evenly. With a blow torch, brule the apricots until golden brown. If you don't have a kitchen torch, place the fruit under a broiler.

3. In a small bowl add a pinch of sugar and 2 drops of lime juice to the greek yogurt. Gently whip until firm.

4. Place a small dollop of yogurt in each small bowl and place 2 apricot halves on top of each. Spoon the fresh berry sauce over top and drizzle with honey.