The Memorial Day weekend is not only the unofficial start of summer, it's the unofficial beginning of the grilling season.
On The Early Show Monday, master chef, restaurateur and cookbook author David Burke served up tips and recipes to turn holiday cookouts into mouthwatering feasts.
Burke is executive chef of several restaurants in New York and a new one in Chicago, "David Burke's Primehouse."
He specializes in whimsical, creative dishes that are packed with flavor.
Burke's first cookbook, "Cooking with David Burke," was published in 1995, and his second, "David Burke's New American Classics" launched early last month.
Whole Filet Mignon w/ Grilled Shrimp Kabobs
1-6 lb filet mignon, trimmed & drained
14-12 inch skewers
4 cloves garlic, minced
4 shallots, minced
1 tbsp Dijon mustard
2 tbsp cayenne pepper
1 tbsp butcher black pepper
4 cloves roasted garlic
1 tsp mustard powder
3 cups canola oil
24 cherry tomatoes
3 red peppers, diced
3 yellow peppers, diced
1. Combine all ingredients for marinade and marinate filet for 24 hours.
2. Roll steak in coil and skewer
3. Grill on high heat for 15 minutes
4. Flip over and close cover of grill. Roast for 15-20 minutes or until rare.
1. Marinate shrimp in same marinade overnight.
2. On 12 inch skewers, alternate shrimp and vegetables.
3. Grill skewers for approximately 3 minutes on each side or until cooked.
4. Serve skewers in filet.
Soy Honey Chicken w/ Peppered Pineapple
3 cups soy sauce
1 cup honey
1/2 cup water
1/2 cup chopped cilantro
3 cloves garlic, crushed
2 star anise
1/2 inch piece ginger, peeled and crushed
2 4-lb free range chickens, thoroughly rinsed and patted dry
1 tablespoon peanut oil
1/2 cup minced shallots
2 tsp minced garlic
1 tsp minced fresh ginger
1 small onion, julienned
1 cup julienned celery
1 cup julienned carrots
1/2 cup sliced shiitake mushroom caps
2 tbsp chicken stock
1/2 cup julienned snow peas
2 tbsp chicken stock
1/2 cup julienned snow peas
2 tbsp chopped scallions, including some of the green part
salt/pepper to taste
cracked pepper pineapple rings (recipe to follow)
1. Combine the soy sauce, honey, water, cilantro, garlic, star anise, and ginger in a deep, nonreactive container large enough to hold the two chickens. Add the chickens making sure that they are covered with the marinade. Cover and refrigerate for 12 hours.
2. Preheat the oven to 325 degrees.
3. Remove the chickens from the marinade and place them on a wire rack in a roasting pan. Cover with aluminum foil and place in the preheated oven. Roast the ducks for 1 hour, or until the skin is crisp and an instant-read thermometer inserted into the thickest part reads 165 degrees. If the skin is not crisping, lift off the aluminum foil for the last 15 minutes of roasting.
4. Place the marinade in a small saucepan over medium heat and bring to a boil. Immediately remove it from the heat and set aside.
5. About 15 minutes before the chickens are ready, prepare the stir=fry. Heat the oil in a large wok over medium-high heat. Add the shallots and minced garlic and allow them to sweat for about four minutes, or until the ginger has softened slightly. Add the onion, celery, and carrots and stir-fry them for 2 minutes. Raise the heat to high and add the mushrooms and chicken stock. Stir fry vigorously to help the liquid evaporate. Add about ¼ cup of the reserved marinade and again stir fry vigorously to deglaze the pan. Stir in the snow peas and remove the mixture from the heat. Stir in the chopped scallions along with salt and pepper to taste.
6. Using a chef's knife, cut the chicken into eight pieces; 2 thighs, 2 legs and the 2 breasts cut in half. Place a mound of the stir-fried vegetables into the center of each of six dinner plates.
7. Place a piece of chicken on top of the vegetables and then a pineapple ring on top. Drizzle some of the reserved marinade around the edge of the plate and serve immediately.
See Page 2 for more recipes
1 medium pineapple
1/2 cracked black pepper
3 tbsp olive oil
1. Using a chef's knife, slice off the top and bottom of the pineapple to make a smooth, even cut on each end. Peel the pineapple and, using the end of a vegetable peeler or the point of a small knife, carefully remove all of the eyes. Cut the pineapple crosswise into 6 ¼ inch thick slices of equal diameter, reserving the remaining pineapple for another use. Using a 1 inch round cookie cutter, remove the center core from each slice.
2. Place the pepper in a small plate and, working with one slice at a time, dredge both sides of each piece of pineapple in the pepper and season with salt to taste.
3. Place the oil in a large sauté pan over medium-high heat. When it is very hot but not smoking, add the seasoned pineapple rings. Sear them for 3 minutes, or until golden, without shaking the pan or moving the slices, which can dislodge the pepper. Turn and sear the other side for about 3 minutes, or until well caramelized.
4. Using a slotted spatula, transfer the caramelized pineapple rings to a double layer of paper towels to drain. Serve warm.
1 oz. Yellow watermelon (cut into block 1" x 2")
1 oz. Red Watermelon (cut into block 1" x 2")
1 oz. Feta cheese (crumbled)
1 oz. Balsamic Vinaigrette
2 oz. Prosciutto (sliced paper thin)
4 pc. Cooked, chilled Asparagus spears
3 slices tomato (1/8" thick)
1. season vegetables with salt & pepper and vegetable oil.
2. Grill asparagus for 3 minutes, turning once. Grill the tomatoes for 30 seconds on each side.
3. Plate watermelon 4" distance apart and lay asparagus across like a table top.
4. layer tomatoes and Prosciutto across asparagus
5. sprinkle feta over salad and drizzle dressing over all.
Grilled Pork Chops with Chorizo and Garlicky Clams
1 cup plus 1 tbsp olive oil
6 10-oz pork chops, excess fat removed, frenched
10 oz chorizo sausage. casing removed
1/2 cup diced shallots
3 cloves garlic, cut into slivers
48 littleneck clams, washed and scrubbed
3 cups beef stock
2 cups dry white wine
2 red bell peppers, cored, seeded, membrane removed, and diced
2 yellow bell peppers, cored, seeded, membrane removed, and diced
zest of 2 lemons
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro
1/2 cup chilled unsalted butter, diced
8 oz pea shoots
1. Combine1/2 cup olive oil, shallots and garlic in a flat baking dish. Add the pork chops and allow them to marinate, turning them occasionally, for 3 hours.
2. Preheat and oil the grill. Shake the excess marinade from the porkchops and season them with salt and pepper. Place the chops on the preheated grill and grill, turning them from time to time to keep burning to a minimum, for about 14 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 140 degrees.
3. Heat 1/2 cup of the remaining olive oil in a large saucepan over medium heat. Add the chorizo and stir to break up the meat. Add the shallots and garlic and sauté the mixture about 7 minutes, or until the aromatics are beginning to color. Raise the heat and add the clams, stock, and wine. Bring the mixture to a simmer; then, lower the heat and simmer for about 25 minutes or until the liquid has reduced by one-half. Add the bell peppers, tomatoes, and zest and stir to incorporate. Taste and adjust the seasoning with salt and pepper. Simmer for an additional 10 minutes, or just until all of the clams are open. Remove the saucepan from the heat and, using a slotted spoon, life the clams from the sauce. Discard any clams that do not open. Place the clams in a bowl and tent them lightly with aluminum foil to keep them warm.
4. Return the saucepan to medium heat. Stir the parsley and cilantro into the clam sauce; then whisk in the chilled butter, at bit at a time, until well-incorporated. Remove from the heat and, if necessary, keep warm until ready to serve.
5. Heat the remaining 1 tbsp of olive oil in a large sauté pan over medium heat. Add the pea shoots and sauté for about 4 minutes, or just until wilted. Remove from the heat and season to taste with salt and pepper. Serve immediately.
6. Place the pork chops in the center of each of six dinner plates. Spoon five or six clams on top of the pork. Ladle the clam sauce over the top and allow it to run down onto the plate. Drape some pea shoots over the top and serve,
(Grilled) Caesar Salad
1 large clove garlic, peeled
1/4 teaspoon dry mustard
4 anchovy fillets
6 tbsp olive oil
juice of 2 lemons
2 large eggs
3 large romaine hearts, nicely chilled
1/4 lb parmesan cheese
2 cups very crisp croutons
1. Half the romaine hearts and drizzle with olive oil. Grill until lettuce is lightly charred.
2. Cut the garlic clove in a half and vigorously rub the inside of a wooden salad bowl with the cut sides.
3. Combine the mustard with the salt and pepper to taste in a small bowl, keeping in mind that both anchovies and the cheese will add salt to the salad
4. Place the anchovy fillets in a small bowl and mash them to a pulp with a fork. Add the olive oil and lemon juice and, using the fork, beat to emulsify. Set aside.
5. Place the eggs in a small saucepan and over them with cold water. Place over high heat and bring to a boil. Boil for exactly one minute.
6. While the eggs are cooking, place the greens into the prepared bowl and toss in the cheese. Toss in the reserved mustard mixture along with the anchovy mixture. Immediately break the eggs over the greens, using a teaspoon to clean out the shells, if necessary, and toss to just combine. Add the croutons and briefly toss to mix. Serve immediately.