Renowned French chef Alain Allegretti has cooked for not one, but two U.S. presidents - Bill Clinton and George W. Bush.
Alain, who was born in Italy but grew up on a farm in Nice, France, is the owner and executive chef of La Promenade des Anglais in Manhattan and Azure by Allegretti in the Revel Resort Hotel Casino in Atlantic City, N.J.
He trained with some of the world's greatest chefs, in some of the greatest restaurants.
Alain let "CBS This Morning: Saturday" viewers in on the recipes for his ultimate dish: Cod with Basil Mashed Potatoes and Marinated Heirloom Tomatoes, and more.
Zucchini Flower Beignets
- 12 zucchini flowers
- 1 cup corn starch
- 1 cup all purpose flour
- 1 tsp baking soda
- 1 quart cold club soda
Combine the dry ingredients in a bowl with a whisk, slowly incorporate three cups of club soda.
Dip Zucchini flower in batter and deep fry at 375 degrees for 2-3 minutes or until golden brown on each side. Flip over halfway through, remove from fryer, place on towel and season with salt and black pepper.
Tomato Sauce (for dipping zucchini flower beignets)
- 16 oz can San Marzano tomatoes
- 4 cloves of garlic, thinly sliced
- 4 oz diced yellow onions
- 2 oz extra virgin olive oil
- Salt and pepper to taste
Place can of tomato in food mill or crush with hands, brown garlic in a medium saucepan with olive oil. When brown, add onions and season with salt. Cook until soft. Add tomatoes and liquid, cook for 10-15 minutes.
- 1/4 bottle of red wine
- 12 oz. tomato juice
- 1 pint cherry tomatoes
- 4 cloves garlic, thinly sliced
- 1 tsp chili flakes
- 2 tbsp parsley
- 2 tbsp extra virgin olive oil
- 4 head on prawns
- 12 little neck clams
- 12 mussels, large PEI
- 4 3oz portions of cod
To make the sauce: Brown garlic in olive oil, add chili flakes. Add red wine, reduce by half. Add tomato juice and put aside.
Cut cherry tomatoes in half, place on rack in 225 degree oven for 2 hours until dried.
For the Ciopinno: Sear cod in saucepan with olive oil until golden brown. Put aside. Take the shrimp and sear on one side until golden brown. In the same pan, add clams and add the tomato and red wine sauce. Place cod, seared side up in the pan and cook for 4 minutes. Add mussels and shrimp after 2 minutes.
Finish with tomatoes and chopped parsley.
- 4 thick slices of country bread
- 2 tbsp olive oil
- 2 cloves of garlic
Drizzle olive oil, salt and pepper to taste. Grill on both sides. When warm, rub with garlic cloves.
To see Alain's recipe for Cod with basil whipped potatoes and marinated heirloom tomatoes, and for Lavender Lemonade, go to Page 2.
Cod with basil whipped potatoes and marinated heirloom tomatoes
- Basil "pesto":
- 4oz basil leaves
- 2oz olive oil
- Large pot salted water
- Large bowl ice water
- Salt and pepper to taste
Blanch basil leaves in salted water, place in ice water. Squeeze out liquid, place in a blender and puree with olive oil. Season with salt and pepper.
- 1lb Yukon potatoes
- 1 cup milk
- 4 oz butter
- White pepper to taste
Cook potatoes with skin in boiling salted water until soft. Place in potato ricer. Bring milk to a boil, add riced potatoes, whisk in butter. Season with salt and white pepper. Strain through a chinois and reserve. When ready to serve mashed potatoes, add basil pesto.
- 2 large heirloom tomatoes, quartered
- 1 tbsp shallots and chives, diced
- 1 tbsp chopped Nicoise olives
- 1 tbsp olive oil
- 1 tbsp sherry vinegar
Marinate tomatoes and olives in oil, vinegar. Salt and pepper to taste. Put aside room temperature.
- 2 six-ounce cod portions, fileted and de-boned with skin on
- 2 whole cloves of garlic
- 1 sprig of thyme
- 2oz canola oil
- 1oz butter
Season fish with salt. Heat large sautee pan on medium to high heat, add oil and place fish skin side down. Add garlic, thyme and butter. Reduce heat. Cook fish until skin is crispy, about 4-5 minutes.
With toasted olive baguette from Pain d'Avignon
- 1/2 cup lavender bulbs
- 1 bottle Purity vodka
- Place lavender bulbs in vodka bottle, close and let sit for at least four hours. Strain lavender bulbs from vodka
- 1.5 oz lavender infused vodka
- 3/4 oz lemon juice
- 3/4 oz simple syrup
Shake well with ice. Strain into highball glass over ice. Splash of club soda. Garnish with a slice of lemon.