He's now settled in New York and over the past year and a half has opened a string of popular restaurants including BLT Steak, BLT Fish and, most recently, BLT Prime.
This Saturday, he brings his culinary skills to the Chef on a Shoestring challenge. He's agreed to prepare a meal for four on the Saturday Early Show's $40 budget. His menu? Spinach Salad; Roasted Chicken with Lemon and Rosemary; Creamed Corn Succotash; and Strawberry Bread Pudding.
The following are his recipes:
2 bunches Baby Spinach
1/2 head Radicchio
8 pieces Double-Cut Smoked Bacon
2 Beefsteak Tomatoes
1/2 cup Blue Cheese
1 small Red Onion
1/2 cup Olive Oil
3 Tablespoons Red Wine Vinegar
Salt and Pepper
- Roughly chop radicchio, dice the tomatoes and thinly slice the red onion.
- Add all vegetables to the spinach.
- Whisk the olive oil and vinegar together and season to taste.
- Gently toss the vegetables with the vinaigrette until the leaves are evenly coated.
- Crumble the bacon and blue cheese on top and serve immediately.
Roasted Chicken with Preserved Lemon & Rosemary
1 whole 4-lb chicken
12 ounces soft butter
2 tablespoons chopped rosemary
3 lemons, scrubbed and finely diced
1 1/4 cup bread crumbs
3 tablespoons olive oil
Salt and pepper to taste
- Combine soft butter with rosemary, bread crumbs and lemon.
- Gently lift skin of chicken and stuff bread-crumb mixture under skin, evenly distributing all over the chicken.
- Preheat oven to 425 degrees.
- Brush chicken with olive oil, season with salt and pepper and place on an oiled roasting pan. Cook for 1 hour or until the juices run clear when the thigh is pricked with a fork.
Creamed Corn Succotash
4 cups fresh Corn Kernels,
6 strips Applewood Smoked Bacon
1 small White Onion, diced
3/4 cup Fava beans
3/4 cup Sugar Snap Peas
1 tablespoon Parsley, finely chopped
1 tablespoon Chives, finely chopped
3/4 cup Heavy Cream
- Bring salted water to a boil. Blanch 3 cups of corn kernels for 3 minutes and then shock in ice water.
- Blanch the Fava beans for 1 minute and shock in ice water. Repeat this process for the snap peas as well.
- Put the remaining cup of corn in a blender with a few tablespoons of water and blend until very thin and liquid. Pass thru a strainer and reserve juice. Discard any solids.
- Cut bacon width-wise into 1/4 inch pieces. Sauté bacon until a little of the fat that has rendered. Add the onion and cook until soft.
- Add the blanched corn, peas and Fava beans to the pan.
- Add heavy cream, bring to a boil and add reserved corn juice.
- Remove from heat and add herbs. Taste and adjust seasoning with salt and pepper.
Strawberry Bread Pudding
1 pound brioche bread or challah
1 pint strawberries
3 cups heavy cream
2 cups milk
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1-1/2 cups sugar
4 large eggs
1 egg yolk
- Remove the crusts from the brioche and cut the bread into small cubes. You should have about 8 cups.
- Remove stems and white inner core of strawberries and cut into quarters.
- In a large heatproof bowl, whisk the eggs and egg yolk and 1/4 cup of the milk until blended.
- In a medium saucepan bring the cream, remaining 1-3/4 cups milk, zests, vanilla and sugar to a boil. Stir until the sugar is melted.
- Gradually pour the hot liquid over the egg mixture, whisking constantly. Stir in the brioche and strawberries.
- Cover and refrigerate at least two hours or overnight.
- Preheat the oven to 325°F.
- Butter an 8-cup baking dish and spoon the brioche mixture into the prepared dish. Bake 45 minutes or until golden brown.
- To serve the pudding, top with vanilla ice cream and serve warm or at room temperature.
Chef's Tip: To reheat, place in a 325°F. oven for 10 to 15 minutes or until warmed throughout. It can also be microwaved.