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THE Dish: Marc Forgione's ultimate surf and turf

(CBS News) NEW YORK -- Like father, like son.

At 16, Marc Forgione worked for his father, legendary culinary pioneer Larry Forgione.

Since then, Marc's followed in his father's footsteps while carving out his own place in the kitchen.

He earned the title of Iron Chef - one of only eight chefs to do so -- and received Michelin stars in 2010, '11 and '12 - the youngest American-born chef to get them three years in a row.

March also owns two restaurants, Marc Forgione in New York, and American Cut in Revel, in Atlantic City, N.J.

On "CBS This Morning: Saturday," Marc served up one of his signature dishes, his ultimate surf and turf dish: Chili Lobster and a 28-day Aged Tomahawk Rib-eye Chop.

All "CBS This Morning: Saturday" recipes
Blog: "What's Cooking"
Special section: Food and Wine

RECIPES

Uimate Surf & Turf

For the Tomahawk-Ribeye Chop (from Pat LaFreida):

  • One (42-ounce) dry-aged rib-eye tomahawk chop
  • Salt
  • Freshly ground black pepper
  • Canola oil
  • 4 ounces (8 tablespoons) unsalted butter
  • 1 head garlic, halved horizontally
  • 6 sprigs fresh thyme
  • Flaky sea salt (such as Maldon)

1. To make the Ribeye, thoroughly pat the steak dry, and season liberally with salt and pepper on both sides.

2. Preheat the oven to 350 degrees F; position the rack in the middle. In a large sauté pan set over high heat warm enough oil to cover the bottom of the pan starts to smoke. Add the steak and sear for 1 to 2 minutes. Reduce the heat to medium-high, and cook the steak, without disturbing, for about 5 minutes. Check the bottom of the steak to see if it's charred to your liking, and if it is, flip the steak on to the other side. Transfer to the oven and cook for 12 to 15 minutes for medium rare. Return the steak to the stovetop, and over medium heat, add the butter, garlic, and the thyme. Raise the heat to high and baste the steak for about 2 minutes (if the butter starts to burn lower the heat and add bit of oil to the pan to reduce the overall temperature of the butter). Transfer the steak to a plate and let it rest for 10 minutes before serving.

Chili Lobster, Texas Toast

  • 4 1/2 pound cull lobsters, claws removed (Cull lobsters are lobsters that have one good claw)
  • 2 tablespoons canola oil
  • 1 cup lobster stock
  • 1 tablespoon minced ginger
  • 1 tablespoon minced Vidalia onion
  • 1 tablespoon fresh mint, cut into chiffonade
  • 2 tablespoons Sriracha or another chili sauce
  • 3 tablespoons unsalted butter
  • 1 tablespoons light soy sauce
  • 1 lime
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 4 thick slices sourdough bread
  • Thinly sliced scallions, for serving

For the Chili Lobster:

1. Heat enough water to heat the claws and a pinch of salt, bring to a boil, add the claws, boil for 4 minutes, remove from the water and place in an ice bath. Once cooled, crack the claws and extract the meat.

2. Cut the tails (keeping their shells) into 1-inch pieces.

3. In a wok or a large skillet, over high heat, heat canola oil until smoking. Add the lobster tails, turn heat down to medium, and cook for 1 minute.

4. Add onion, ginger, sweat for 30 seconds. Add lobster stock and deglaze.

5. Transfer lobster pieces to serving plates, leaving the stock in the pan. Divide the claws and knuckle meat among the plates as well. Sprinkle the mint chiffonade on top.

6. Butter, salt, and pepper the bread slices and toast. Cut from corner to corner to make two pieces. Toast the bread in a toaster or hot pan with butter.

7. Reduce the stock mixture by half, then add sriracha and whisk butter into sauce, 1 tbl at a time. Add soy sauce, a squeeze of lime juice, and salt and pepper to taste.

8. Spoon sauce over the lobster onto each plate and garnish each with a slice of toast and some scallion threads.

For more of Marc's recipes, to go Page 2.

Side Dish: Twice-baked potatoes, parmesan, truffle

Potato Process:

  • 8 Idaho Potatoes, flesh only
  • 1c Pepper Jack Cheese
  • 1-1/2 c Sour cream
  • 1-1/2 c Milk
  • 7 Scallion, whites, sliced
  • 2 dash Black truffle oil
  • TT Salt
  • TT Pepper

Bake potatoes.

When the potatoes are done cut into 3" pieces and scoop out flesh.

While the potato is still hot, mix in sour cream and milk in a mixer with the paddle attachment until smooth.

When mixture is smooth, add the rest of the ingredients.

Season to taste.

Pipe mixture into the potato skins

Garnish:

  • Monterey Jack cheese
  • Scallions, greens
  • Black truffle oil

Finish: Plate: Rectangular Cast Iron

Add cheese to the top of 3 potatoes.

Place 3 of the pre prepared potatoes into the cast iron container in a straight line.

Place into the oven and heat through.

Once the potatoes are hot, remove from the oven and place in the salamander if extra color is needed.

Once the color is achieved garnish with scallions and a touch of oil.

Side Dish: Carrot glazed Carrot

Glaze:

  • 1 qt Orange Juice
  • 2 qt Carrot juice
  • 1c Honey
  • 1c Dark brown sugar
  • 2 ea Mint, Sprigs
  • 1/4 c Slury

Reduce orange and carrot juice by half.

While reducing, add the mint.

Once reduced add honey and brown sugar and cook until sugar is dissolved.

Remove the mint and add slurry.

Puree in a blender.

Season to taste.

Carrot Poaching Liquid:

  • 10 Extra-large carrots
  • 8 c Chicken stock
  • 1/2 bunch Mint
  • 1 c Sugar
  • 1 # Butter
  • TT Salt
  • Water, to cover carrots if needed

Bring all ingredients up to a simmer.

Cover with parchment paper and cook until carrots are done.

Chill

Finish: Long Rectangular Plate

Heat carrot in oven.

In a saute pan add butter then add carrot then add glaze,

Let reduce.

Toss into the oven till hot.

Place carrot on plate, and sauce entire carrot.

Dessert: Olive Oil Rum Torta, Summer Fruits, Creme Fraiche Ice Cream

Makes 8 3x4-inch cakes

Ice cream makes about 1 quart

For the Creme Fraiche Ice Cream (if you don't want to make the ice cream, you can just serve it with creme fraiche):

  • 3 large egg yolks, room temperature
  • 1 1/3 cups heavy cream
  • 1 1/3 cups whole milk
  • 2/3 cups granulated sugar
  • 1/2 cup creme fraiche

For the Olive Oil Torta:

  • 3 large eggs, room temperature
  • Zest of 3 oranges (about 2 teaspoons)
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups whole milk
  • 1 1/2 cups olive oil [EXTRA VIRGIN]
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups all purpose flour

For the Rum Simple Syrup:

  • 1 cup granulated sugar
  • 1/4 cup rum

  • Mixed summer fruits:
  • 4 cups mixed summer fruits (raspberries, blueberries, currants)

Make the Creme Fraiche Ice Cream:

In a sauce pot set over medium heat, bring the cream, milk, sugar, and creme fraiche to a simmer, stirring the pot periodically to prevent the liquid from burning on the bottom. Remove the pot from heat. In a medium bowl, whisk together egg yolks. To temper the eggs, slowly drizzle 1/3 of the warm mixture into the egg yolks, whisking constantly. Add the tempered yolk mixture to the warm dairy mixture, whisking constantly. Return the sauce pot to the stove top and turn the heat to medium-low. Whisk the mixture constantly until thickened and coats the back of the spoon, about 5 to 8 minutes. Remove the custard from heat and strain through a fine mesh strainer into a bowl. Place the bowl over a large bowl filled with ice water (an ice bath) and stir the custard until cool to the touch. Refrigerate the custard for at least 2 hours. Transfer the custard to an ice cream maker and freeze according to manufacturer's specifications.

Make the Olive Oil Torta:

Preheat the oven to 350 degrees F; position the rack in the middle. Oil an 8x12" cake pan and line the bottom of the pan with parchment paper. In a large bowl whisk together the eggs with the zest until well combined. Add the sugar, oil, and the milk, whisking until fully incorporated after each addition. Whisk in the baking powder, baking soda, and the salt. Mix the flour into the batter until no lumps remain. Pour the batter into the cake pan and smooth out the top using a spatula. Bake the cake for 30 to 40 minutes or until a cake tester, inserted into the pan, comes out clean. Be sure to turn the cake every 10 minutes for even baking (it will also tell you exactly when the cakes are done.) Transfer the cake to a cooling rack and let sit for 5 minutes. Invert the cake onto the rack and allow to cool completely. When ready to serve, cut the cake into small rectangles (3x4").

Make the Rum Simple Syrup:

In a saucepan set over medium-high heat, combine the sugar with 1 cup of water, and stir until the sugar is fully dissolved. Bring the liquid to a boil, remove from heat, and allow the syrup to come to room temperature. Add the rum. Makes about 1 1/2 cups.

Assemble the Dish:

Make a few small slits in the cake and drizzle some of the Rum Syrup over the cake. Allow the cake to absorb the syrup before slicing the cake. Serve the cake with the summer fruits on top and a scoop of the Creme Fraiche Ice Cream on the side (or on top).

Drink: Bloody Mary

  • Marc Forgione Bloody Mary Mix
  • Premium Vodka

Garnish:

  • Lemon Wheel
  • Lime Wheel
  • Pitted Olive
  • Celery Sprig
  • Cube of Dill Havarti Cheese
  • Pickled Seasonal Vegetable (Shisito Pepper)

BONUS RECIPE: Cured Shrimp

  • 10 medium tail-on shrimp
  • 1/2 c white wine vin
  • 1/2 c water
  • 1/4 tsp turmeric
  • pinch of chili flakes
  • 1/2 tsp whole blk peppercprns
  • 1T sugar
  • 1 tsp salt

Bring all liquid to a boil

Pour liquid over shrimp, stir to combine. Cover, refrigerate

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