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Chef John DeLucie's Royal Chopped Salad Recipe

Chef John DeLucie's Royal Chopped Salad Recipe

Chef John DeLucie uses tropical hearts of palm in this chopped salad that’s a wonderful vegetarian starter or side dish.

Ingredients

  • 1 head Boston Bibb lettuce, washed and diced fine
  • 1 head red Romaine lettuce, washed and diced fine
  • One 14-ounce can of Costa Rican hearts of palm, diced fine
  • 2-3 large tomatoes, preferably Lucky’s Real Tomatoes, diced fine.
  • 2 ripe Hass avocados, diced fine
  • 1 red onion, diced fine
  • One 15-ounce can chickpeas, diced fine
  • ½ ounce Manchego cheese, diced fine, plus more for a grated garnish
  • 2 tablespoons red wine vinegar
  • 6 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

Directions

Combine all of the chopped ingredients in a large serving bowl. In a separate bowl, whisk together the vinegar and oil, then season to taste with salt and pepper. Adjust the amount of vinegar and oil to your preference, and pour ¾ of it over the salad, tossing to combine. Taste and re-dress or re-season as needed. Garnish with the grated Manchego if desired.


Royal salmon recipe: How to make the Queen and Prince Philip's favourite salmon dishes

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Nando's share their delicious and simple rice bowl recipe

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Prince Philip, 98, is not one to mince his words and being in charge of making his meals may at times be a daunting task. Queen Elizabeth II and the Duke of Edinburgh have their own private cook and choose dishes from a rotating royal menu. Former chef to the royals, Darren McGrady has revealed how to make two of Philip and the Queen&rsquos favourite meals.

Trending

Chef Darren McGrady worked in the palace kitchens for 15 years.

He started off as the Queen&rsquos private cook and later became a chef for Princess Diana, Prince William and Prince Harry.

Mr McGrady has previously opened up about working for the royals and shared some of the secrets from the palace kitchen on his blog theroyalchef.com.

The Queen is known to love eating game and salmon sourced from her estates, so it&rsquos no surprise salmon is on the menu when she and Philip visit Balmoral every summer.

Royal salmon recipe: How to make the Queen and Prince Philip's favourite salmon dishes (Image: GETTY)

Royal salmon recipe: The Queen likes to eat fish and game caught on her estates (Image: GETTY)

READ MORE

Mr McGrady shared how to make two of the royal couple&rsquos favourite salmon dishes with Vanity Fair.


What the Chef Won't Tell You: 10 Don't-Tell Shortcuts from Gourmet Kitchens

Secret Shortcut: Frozen peas
"I learned how to use frozen peas from a famous four-star chef. He told me to get the peas, and I looked for them in the walk-in refrigerator forever. Finally he said, 'They're in the freezer, idiot!' I challenge anyone to find better peas except for one month of the year."

Secret Shortcut: Naan
"At times when I'm pretending to indulge the children, but am really too exhausted to cook, I order pizza. But actually [making Naan Pizza] is my preferred option. This is not much harder to cook than making a phone call, and I feel much happier for it."

Try this simple sweet and sour cranberry chutney for an Asian take on cranberry sauce!

Secret Shortcut: Instant mashed potatoes
"Instant mashed potatoes are a great breading for fish and poultry. When combined with seasoning and used in place of breadcrumbs, they give an awesome flavor and are an easy, fast, and inexpensive ingredient."

Secret Shortcut: Breadcrumbs
Run out of flour, but need to thicken your sauce? "Just stir in breadcrumbs and let them cook a few minutes so they release their starches. Strain the sauce, pressing all the liquid out of the crumbs." The result? A thick sauce without the raw-floury taste on your tongue.

Chef/owner Chanterelle, New York City
Secret Shortcut: Cleaning seafood with salt
"A simple, time-saving tip for cleaning mussels is to soak them for 1 hour in a bowl of salted water. This helps to dislodge the dirt and grit from around the lip of the shells. After soaking, just scrub under cold running water with a stiff brush and the remaining grit should come off easily."

Executive chef of Charlie Palmer at Bloomingdale's South Coast Plaza

Secret Shortcut: Ritz crackers
"Ritz crackers are a great shortcut for lobster stuffing. Some chefs typically bake sliced bread, dry it out, and salt, but Ritz crackers offer a great quick and easy alternative. At the restaurant people try to guess what's in the stuffing and no one ever guesses Ritz crackers!"

Even diners at gourmet restaurants crave comfort food, so chef John DeLucie whips up this pot pie recipe at his NYC restaurant, the Waverly Inn.

Executive chef, Adour Alain Ducasse at the St. Regis, New York City

Secret Shortcut: Ice cube trays
Chef Dennis fills up an ice cube tray with pesto and freezes it, creating easy portions. "Depending on how much pesto you need, a quick thawing out of an individual cube or two creates a nice sauce for pasta or chicken, fresh mozzarella, and summer tomatoes."


Royal family releases 2018 Christmas card photos

After 15 years with the royal family, McGrady moved to the U.S. and became a personal chef to a family in Texas. He now runs a catering company in the Dallas area, where he helps his clients with high-end events, teaches cooking classes and leads culinary tours.

With those upper-crust credentials, you might assume that any recipes McGrady shares would be way too fussy for a home cook. But the recipes in his book, "The Royal Chef at Home: Easy Seasonal Entertaining," are approachable for cooks of all skill levels and he includes plenty of time-saving tips and make-ahead options. McGrady told TODAY Food that he wanted to showcase "recipes that were foolproof — to the standard of what I did at Buckingham Palace but doable as a home chef."

Prince William, Kate, Duchess of Cambridge, Prince Harry and Meghan, Duchess of Sussex — aka the royal "fab four" — will spend Christmas Day together at Sandringham, Queen Elizabeth’s estate in Norfolk. And while McGrady never worked directly for the two couples, he is sharing five recipes that were served for many years to all the royals for Christmas dinner. (We do know, however, they will be served these gingerbread cookies.) Each dish has a connection to the royal family, but you don't need the skills of a royal chef to make them.

With a little planning, you'll be able to relax and enjoy the meal with your friends and family, instead of running back and forth between the kitchen and dining room. After all, says McGrady, your guests aren't coming over for a restaurant-style experience, but "they are coming over for your company."

Potted Shrimp

Potted shrimp — a buttery spread made with chopped, seasoned and cooked shrimp served on toast points — makes an elegant appetizer for your guests to nibble on before dinner. "At Balmoral Castle, the Queen would receive a delivery of Morecambe Bay shrimp each week to be served at afternoon tea with hot crusty Melba toast, so the spicy shrimp butter would melt into the toast," says McGrady. He calls it the "ultimate comfort food after a chilly day in the hills."

Beef Bourguignon

Beef Bourguignon may be French in origin but it's an English royal family favorite. McGrady would make it with a special twist by using venison from royal shooting parties around Christmas and the New Year. "Shooting lunches at Sandringham and Balmoral Castle always had to be hearty meals — lots of stews with mashed potatoes," said McGrady. "Beef bourguignon could be made with beef or with venison off the estate." He added that the Queen preferred the latter. McGrady and his team would make a batch and send it out with the shooting party in special hunting boxes designed to keep the food warm.

Shredded Brussels Sprouts with Onion and Bacon

"The Balmoral Castle gardens were amazing and provided fresh incredible produce to the kitchens daily," said McGrady. This simple dish of Brussels sprouts cooked with onion and bacon is the perfect example of the type of dish he'd make with the bounty from the local produce. And "anything tastes good with onions and bacon," added the chef. But if you want to be really true to a royal feast, you'll have to omit one ingredient from this recipe: "Of course, we couldn't use garlic in the recipe when the Queen was at the table because she did it like it," said McGrady.

Kale and Goat Cheese Mashed Potatoes

"We served bubble and squeak — a traditional British dish of mashed potatoes mixed with chopped cabbage — a lot at Buckingham Palace," said McGrady. "That inspired me to create this dish using healthy and trendy kale." The mashed potatoes can be made ahead: Simply rewarm before serving (you can heat them in a casserole in the oven or in bowl set over simmering water).

Rustic Date and Apple Pastry

This easy date and apple dessert is another dish inspired by a royal retreat. "Sandringham House had its own apple orchard and would supply the royal kitchens," said McGrady. "This rustic twist on apple pie would be perfect for Sandringham royal picnics." And don't be afraid of the word "pastry" (which can be notoriously difficult to navigate) — the dough for this one is simply mixed by hand, rolled out and then shaped with your fingers — it's OK if it doesn't turn out perfect, remember it's supposed to look rustic!


Chef David Garcelon Prepares a Waldorf Salad on the 18th Floor of the Waldorf Astoria


Chef David Garcelon and his Waldorf Salad

I’m on the 18th floor of the famous Waldorf Astoria in midtown Manhattan standing beside the hotel’s executive chef David Garcelon while he makes a Waldorf Salad. (You can listen to my conversation with David here.)

Adjacent to the small space we’re in is a spectacular, bling-bedecked ballroom where, he explains, a rectractable roof once meant people could dine and dance under the stars above Park Avenue.

I know Garcelon from his days as executive chef of the Fairmont Royal York hotel in my home-town, Toronto.

A year-and-a-half ago, he moved to New York to be head culinary honcho at the Waldorf – arguably North America’s most well-known hotel. He notes that the two big, vintage establishments on adjoining continents have a lot in common: “They’re about the same size and age.”

Tall, dark and handsome, Garcelon is a calm, articulate fellow used to the pressures of being in charge of a huge operation like this. He’s proud of the way things run and, before our arrival on the 18th floor, took me on a tour of the Waldorf’s huge kitchens, most of which take up an entire floor of the hotel which itself covers an entire city block between Park and Lexington avenues and 49th and 50th streets.

Talking as he works, Garcelon explains how the Waldorf Salad came to be.

“It originally consisted of three ingredients” he begins, “apples, celery and mayonnaise.”

Its origin dates back to the early 1890s and to a man called Oscar Tschirky who was the hotel’s maitre d’. “He was was the Waldorf’s most famous employee,” Garcelon continues. “He was a celebrity, a man about town who wrote cookbooks and books on etiquette.”

He is diplomatic about the real source of the salad: “Oscar was credited with its invention but it was likely first created by chefs – the team back then.”

Over the years, the dish evolved. Celebrated French chef Auguste Escoffier – “the greatest chef in the world,” says Garcelon – added walnuts and put the recipe in his book “Le Guide Culinaire,” in the early 1900s.

Garcelon’s predecessor, executive chef John Doherty, was not a fan and told me a few years ago: “I’ve never liked it. It’s apples, celery, mayo, walnuts. I think it’s rather unappealing. It’s not for me.” However, making the most of the situation, he changed the dressing, adding yogurt and creme fraiche to jazz it up.

Grapes entered the picture at some point. “I think it needs walnuts and grapes,” says Garcelon. “Apples, celery and mayo need a bit of help.”

The current version, tweaked by him, is “modernized.” It contains two types of apples cut in dainty julienne strips (red-skinned Gala and green Granny Smith for contrast in taste and colour) celery root instead of celery, finely diced two kinds of grapes (Red Flame and green Thompson) and toasted spiced walnuts for garnish.

The dressing is a fancy take on the original mayo: a champagne vinaigrette emulsified with the addition of egg yolk and goosed with the distinctive, pungent aroma of truffle oil. “The Waldorf is a luxury hotel. We like to use the best ingredients.”

The Waldorf Astoria serves a whopping 20,000 of their eponymous salads a year. The dish has been immortalized in art that runs the gamut of sublime to ridiculous.

Cole Porter lived in one of the hotel’s exclusive towers and included it in the last verse of his song: “You’re the Top.” John Cleese (aka Basil Fawlty of British comedy series “Fawlty Towers” fame) hilariously tied himself in knots trying (unsuccessfully) to produce a Waldorf Salad for an irate American at his somewhat seedy hotel.

I, however, did manage to produce an excellent Waldorf Salad at home – almost as good as the delectable one prepared for me by Chef Garcelon on the hotel’s 18th floor.

I tweaked and, I think, improved a version I found on the Food Network website. I took some cues from Chef Garcelon by slicing the apples in julienne strips (by hand). I added dried cranberries – a Canadian touch – and used Honeycrisp apples which have delicious crunch and sweet/tart flavour. The dressing is sweet, simple, light and delicious use low-fat yogurt and mayo if desired. You could use lettuce instead of arugula.

This salad is a winner and is great as a side dish with a hot main entree or as a light lunch served with soup, cheese, a sandwich or whatever takes your fancy.

1/2 cup walnut or pecan halves

2 large unpeeled apples, cut in julienne strips

2 celery stalks, sliced on the diagonal

8 to 10 seedless grapes, halved (optional)

1/4 cup dried cranberries (optional)

2 tbsp finely chopped fresh parsley or coriander

Freshly ground black pepper to taste

Spread walnuts on baking sheet and toast in oven 8 to 10 minutes. Cool break into small pieces.

In large bowl, combine apples, celery, grapes and cranberries. Sprinkle with lemon juice.

For dressing, whisk together yogurt, mayonnaise, parsley, honey, lemon zest and pepper. (If making ahead, refrigerate until ready to use.)

When ready to serve, toss apple mixture with dressing to coat. Arrange arugula on platter or in serving bowl. Spoon salad on top. Sprinkle with walnuts.


Chicken and Jersey Royal salad

Preheat the oven to 200°C/180°C fan/gas mark 6. Place the chicken legs in a roasting tin and rub the olive oil all over the skin. Place the rosemary and lemon wedges on top of the chicken. Cover the chicken with a large sheet of foil and bake for 45 minutes, then remove the foil and cook for a further 15 minutes until cooked through. Leave to cool and rest for about 15 minutes.

Meanwhile, place the new potatoes in a medium saucepan. Cover with water and cook for 10 minutes. Add the green beans to the pan with the potatoes and cook for a further 7 minutes. Drain the potatoes and beans and place in a large serving bowl. While still warm, add the spring onions and toss together well.

Remove the meat from the chicken legs and chop or tear into bite-sized pieces. Add the chicken to the bowl with the potatoes and beans, tossing everything together well. Squeeze out the juice from the roasted lemons into the bowl.

Mix together the yogurt, olive oil and mint, then pour over the chicken and vegetables and toss together well to serve.


  • 1 small white onion peeled
  • 1 rib of celery washed
  • 1/8 teaspoon fresh ginger
  • 1/8 teaspoon fresh garlic
  • 1/4 teaspoon hot sauce
  • 1/2 cup fresh lime juice
  • 1/8 cup soy sauce
  • 1 tsp sesame oil
  • 200 g Swiss brown mushrooms sliced
  • 200 g oyster mushrooms torn into smaller pieces
  • 1 package of Enoki mushrooms cutting off 1/2 cm of the bottom and discard. Gently pull apart the mushrooms.
  • 1 small red onion peeled and sliced
  • 1 long red chilli deseeded and sliced thinly
  • 1 small bunch of coriander roughly chopped
  1. Mix all salad ingredients with half of the amount of dressing to start with. Season with salt and pepper to taste. Do not over dress. Dressing will keep refrigerated for up to 1 week.
  1. 1 Potato washed and dried cut into matchstick size pieces, rinse well with cold water and leave to dry on paper towel.
  2. Heat oil to 140 degrees Celsius
  3. Fry cut potatoes for 2 to 3 min or until crunch and light golden brown
  4. Use a stainless steel mesh strainer to remove from oil and drain on paper towel.

Recipe Hack: alternatively you can use your favourite brand of salted potato chips as a garnish.


Chef John DeLucie's Royal Chopped Salad Recipe - Recipes

The Chopped Leaf believes that flavour should not be sacrificed when fueling on-the-go, and that food plays a key role in living a balanced and fulfilled life. Our chef designed menu is always made using fresh ingredients with bold, wholesome and delicious flavours. The Chopped Leaf celebrates people’s unique dietary needs and offers something for everyone. From vegan and vegetarian, to kid-friendly and gluten-friendly options, our fresh and customizable salads, bowls, wraps and soups have been designed with you in mind. Let’s eat and feel good about it.

The Chopped Leaf believes that flavour should not be sacrificed when fueling on-the-go, and that food plays a key role in living a balanced and fulfilled life. Our chef designed menu is always made using fresh ingredients with bold, wholesome and deliciou.

The Chopped Leaf believes that flavour should not be sacrificed when fueling on-the-go, and that food plays a key role in living a balanced and fulfilled life. Our chef designed menu is always made using fresh ingredients with bold, wholesome and delicious flavours. The Chopped Leaf celebrates people’s unique dietary needs and offers something for everyone. From vegan and vegetarian, to kid-friendly and gluten-friendly options, our fresh and customizable salads, bowls, wraps and soups have been designed with you in mind. Let’s eat and feel good about it.


Quarantine Cooking: Popular Restaurants And Chefs Share Recipes To Prepare At Home

Is your home-cooking getting stale already? Well, you’re only about two weeks into this whole social distancing business, and there are many more to go. Fret not. Tapping into some inspiration in the kitchen is easy when you’ve got the entire world at your back. Or more specifically, some of the best chefs in the world. Check out this space every week during the Great Isolation for professional guidance on how to spice up your homemade meals.

Zuma Restaurants are a trove of contemporary Japanese restaurants with 16 locations across the globe, including prime locations in Miami, New York, and Boston. One of their signature dishes are sake glazed chicken wings. And you can replicate them at home if you procure just a handful of Asian culinary staples.

Ingredients: Medium Sized Chicken Wings (flats only), Bamboo Skewers (soaked in water for 5min), Sake, Mirin, Kosher Salt, Maldon Sea Salt, Lime.

Instructions:

  • Cut off 1/4in of wing ends, slightly revealing bone. (This step is optional, reduces cooking time and makes eating a lot easier.)
  • Start skewering the chicken! Each portion will contain 2 wings and 2 skewers. Keep each piece of chicken about an inch and a half away from each other on the skewer. Skewers should be pierce between the bone and skin.
  • Spray or rub a generous amount of sake onto skewered wings. Season both sides of wings with a generous amount of salt.
  • Place wings skin side down on an elevated rack, above the grill, on med high heat. Cook skin side down until crispy and slightly blistered about 6-7 minutes
  • Flip wings meat side down. Cook for an additional 4-5 minutes.
  • Before serving spray mirin on both sides of chicken wings. Cook both sides for about a minute more. Be sure to keep skin crispy, blistered and golden brown. Honestly a little char won’t hurt.
  • Be sure to inform your guest to squeeze some lime and sprinkle some additional sea salt to taste before consuming.

Sweet onion and pork quesadillas.

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Merriman’s Fish House offers savory Hawaiian flavors to the lucky guests who make it out to the garden isle of Kauai. Although you probably won’t be traveling there anytime in the immediate future, you can still capture the island vibe with these tangy pork and sweet onion quesadillas.

Ingredients:

  1. Quesadillas: 8 (8-inch) flour tortillas, 2 ounces (4 tablespoons) fresh goat cheese, 12 ounces (1 ½ cups) Kalua Pork, including onions, 8 ounces (1 cup) shredded white cheddar cheese, and 4 ounces (½ cup) freshly grated Parmesan cheese
  2. Mango-Chili Dipping Sauce: (makes about ¾ cup) 1 mango, 4 ounces (½ cup) rice wine vinegar, 1 ounce (2 tablespoons) granulated sugar, 1 clove garlic, minced (about 0.16 ounce (1 teaspoon)), 0.16 ounce (1 teaspoon) fresh cilantro leaves, and 0.16 (1 teaspoon) sambal oelek
  1. Quesadillas: Preheat the oven to 400° F. Use the roast or convection bake setting, if available. Place 4 tortillas on a baking sheet. Spread 0.5 ounce (1 tablespoon) of the goat cheese onto each tortilla. Follow with 3 ounces (3/8 cup) of Kalua Pork, 2 ounces (¼ cup) of the cheddar and 1 ounce (2 tablespoons) of the Parmesan, spreading each layer uniformly. Top each stack with another tortilla to form a sandwich, and compress lightly using the flat of your hand. Bake quesadillas for 6-8 minutes, until cheese bubbles and top of the tortillas are lightly browned. Use a wide spatula to lift each quesadilla onto a cutting board, and cut into 6 pieces.
  2. Mango-Chili Dipping Sauce: Peel mango and cut into ½ inch dice. Place half the chopped mango into a bowl, blender, or food processor and puree. Transfer mango puree into a small bowl. Place 1 ounce (2 tablespoons) of the puree back into the blender. Add vinegar, sugar, garlic, cilantro and sambal. Blend with 3 short pulses, followed by 2 (3-second pulses). Place in a bowl and add ¼ chopped mango.

Papaya Salad with seared tuna

If you’d like to keep things a bit more healthful during this stressful times, Anantara Bophut Koh Samui Resort offers up this sensational take on a traditional Thai Papaya Salad . It’s chockfull of vitamins and minerals that encourage a healthy immune system. Throw in some simply seared tuna to make it a protein-packed entrée.

Ingredients:

  • 1 cup shredded carrots
  • 1 cup cherry tomatoes
  • ¼ cup of a green papaya, shredded
  • ¼ cup fresh lemongrass
  • 1/4 cup fresh mint, lightly packed
  • 1/4 cup fresh cilantro, lightly packed
  • 1/4 cup fresh Vietnamese or Thai basil, lightly packed
  • Toppings: 1/4 cup fried onions and 1/4 cup roasted peanuts
  • 1/4 cup lime juice
  • 2 Tbsp palm sugar
  • 2 Tbsp fish sauce
  • 1 clove of garlic, minced
  • 1/8 tsp Vietnamese chili paste (or fresh chopped Thai chilis)

Directions: Add all salad ingredients (except toppings) to a large mixing bowl and toss. Prepare the dressing: whisk lime juice, fish sauce, garlic, chili paste, and palm sugar together in a small bowl. Pour the dressing over the vegetables and stir to coat. Top with fried onions and roasted peanuts.

In the heart of California’s Napa Valley, Inglenook is a renowned winery owned by legendary filmmaker Francis Ford Coppola. Along with his wife, Eleanor, they’ve called the property home since 1975. While you can’t stop by for a tasting right now, you can enjoy the elegant recipes of estate chef Alex Lovick. And it’s still easy enough to get the wine from here shipped directly to your door. Pair a 2012 Rubicon with these Scalloped Potatoes and let your cares melt away.

Scalloped Potatoes by chef Alex Lovick

Ingredients:

  • 1 ea Garlic clove, peeled, sliced thin
  • 2 oz (4 tbsp) Unsalted butter, sliced into 4 pieces
  • ¼ cup All purpose flour
  • 3 cups Whole milk
  • 1 tsp + as needed Salt
  • as needed Black pepper, freshly ground
  • a few scrapes Fresh nutmeg (use microplane)
  • 2 ¼ lbs (about 2 large) Russet potatoes, peeled
  • ½ ea Large yellow onion, peeled, cut into thin slices
  • 2 cups Chopped ham
  • 2 cups Cheddar cheese, grated
  • Preheat a medium saucepan over medium heat. Add sliced butter. Once the butter has melted halfway add the sliced garlic. Cook garlic for 1-2 minutes, until aromatic and golden.
  • Add flour and stir with a wooden spoon until smooth. Continue to cook until golden, about 3-5 minutes, stirring constantly to avoid scorching.
  • Pour in about a quarter of the milk while stirring. Once smooth add another quarter of the milk and stir again until smooth. Continue to incorporate the rest of the milk in two more additions. Season with 1 tsp salt, freshly ground black pepper to taste and nutmeg.
  • Bring to a simmer. Stir frequently to avoid scorching and cook about 2 minutes. The sauce should have thickened at this point. Remove from heat and reserve.
  • Preheat oven to 375˚F.
  • Butter the inside of a glass 11” x 7” baking dish.
  • Slice peeled potatoes into 1/8” thick slices. Arrange in a single layer, slightly overlapping, on the bottom of the baking dish. Season the entire layer with salt and black pepper to taste. Spoon about one third of the sauce from step 4 directly onto the potatoes. Top with approximately on third of the sliced onions, then one third of the chopped ham, then one third of the grated cheese.
  • Proceed to the next layer in the same fashion. You should end up with 3 layers if using the same size baking dish. The final layer should be the sauce, onion, ham and finally cheese.
  • Cover with aluminum foil, taking care to pinch down around the edges of the baking dish to create a seal, making sure to leave a gap in between the cheese and the foil to prevent the cheese from sticking to the foil when removing later.
  • Place onto sheetpan, then onto center rack of oven, and bake for one hour. Turn heat down to 350˚F and bake an additional 30 minutes. Carefully lift up foil and insert a knife. When ready the knife should easily pierce the potatoes. If there is some resistance cover again with foil and bake an additional 15-30 minutes.
  • Once a knife can easily pierce through the potatoes, remove foil, then turn oven temperature up to “broil.”
  • Set a timer for 3 minutes. After 3 minutes if the potatoes are not yet golden brown, broil an additional 3 minutes taking a peek every minute to make sure they are not burning.
  • Remove from oven and place onto cooling rack.
  • Allow potatoes to cool for about 1 hour then enjoy.

If you have a crockpot in your kitchen, the opportunities to impress are endless. And they’re cheap, too. Around $50 online. So if you need one, get one. And once you do, check out this comforting recipe to carry you through the last days of cold weather. The folks at Keeneland racetrack in Lexington, Kentucky have perfected a rendition of burgoo, a spicy stew popular during Derby days.

Ingredients:

  • ¼ cup veal stock
  • ¼ lb smoked pulled chicken
  • ¼ lb fresh sausage
  • ¼ lb marbled beef
  • Fresh herbs
  • Fresh in-season vegetables

Directions: An easy one-pot recipe, this hearty stew offers a complex flavor palate, created by simmering high quality veal stock with layers of top cuts of meat from smoked pulled chicken to fresh sausage and marbled beef. The dish can be topped with fresh herbs and vegetables for a savory flavor with added depth.


Chef John Franke's Whiskey Cake

By Michael A Gibson Jr &bull Published February 16, 2012 &bull Updated on February 17, 2012 at 4:21 pm

The 30th Annual North Texas Irish Festival takes place Friday, March 2, through Sunday, March 4, at Fair Park in Dallas.

New this year, several top chefs will provide culinary presentations of modernized Irish classics with new flavor twists. They will also cook with traditional Irish ingredients.

Chef John Franke, Executive Chef of Frontburner Restaurants, which include Whiskey Cake Kitchen and Bar along with The Ranch at Las Colinas, will also be at the festival.

Community

Connecting NBC 5 to the community we serve.

NBC 5, Telemundo 39 and Comcast NBCUniversal Foundation Award $315,000 in Project Innovation Grants to 11 Local Nonprofits

Virtual Races for the 2021 Cowtown

Chef Franke will be doing a cooking demonstration but we've got one of his recipes here for you to try, the namesake dish from Whiskey Cake Kitchen.

2 cups Dates, pitted, chopped ½” pieces
1 tsp. Baking Soda
2 cups Boiling Hot Water
1 cup Unsalted Butter, softened
1 cup Granulated Sugar
2 each Jumbo Eggs
1 ¾ cup Self Rising Flour

As Needed: Pan Spray
2 TBSP Sugar in the Raw

1) Place the dates, baking soda, and boiling water in a bowl.
2) Allow to sit for 15-20 minutes to soften the dates.
3) Run the food processor for 2 minutes to make a paste.
4) In a KitchenAid mixer with the paddle attachment, place butter and sugar on a medium speed and mix until smooth. Use a rubber spatula to clean sides.
5) Add the date paste and fold in with a rubber spatula.
6) Spray an 8”x14” cake pan with non stick spray and sprinkle 2 TBSP of sugar in the raw into the pan. Shake the pan to spread out the sugar on bottom and all sides.
7) Pour the batter into pan.
8) Bake at 350 degrees for 30-40 minutes or until firm all the way through.
9) When finished, allow to cool at room temperature for 20 minutes.
10) Flip out onto a paper lined tray.
11) Leave at room temperature to cool completely. Once cool, wrap in plastic wrap and keep stored at room temperature or enjoy right away.

To serve, cut cake in 9 pieces. Poke several holes in each piece, top with 2 oz. of warm toffee sauce. Place in a 500 degree oven on a pan for 4-5 minutes until toffee is bubbling and cake is warmed throughout. Pour 2 oz. of bourbon sauce on the plate, top with warmed cake slice, top that with chopped spiced pecans and finish off with a large dollop of whipped cream. Enjoy!

1 cup Heavy Cream
2 TBSP Sugar, granulated
½ each Vanilla Bean, split
2 TBSP Sugar, granulated
2 ½ each Egg Yolks
½ tsp Vanilla Extract
1 tsp Irish Whiskey

12) Bring heavy cream, 2 TBSP of sugar and vanilla bean to a simmer in a sauce pot.
13) In a mixing bowl, whisk the other 2 TBSP of sugar and eggs until foamy.
14) Temper ½ of the heavy cream into the mixing bowl, mix, and return mixture to pot of cream.
15) Add vanilla bean.
16) Continue to cook over medium heat until thick.
17) Add whiskey and vanilla extract.
18) Remove from heat and strain through a chinois into a container and place in an ice bath to cool.
19) Once cold, cover and place in the refrigerator until needed.

¼ lb. Unsalted Butter
1 lb. Brown Sugar
2 cups Heavy Cream
2 TBSP Whiskey
1 TBSP Vanilla Extract

1) Place butter in a heavy bottom sauce pot and melt over a medium flame.
2) Add brown sugar cook over medium high heat for 10 minutes.
3) Stir occasionally with a rubber spatula to ensure cooking evenly.
4) Add heavy cream and allow to cook for an additional 7 minutes, stirring occasionally.
5) Remove from the heat, add bourbon and vanilla and stir.
6) Transfer to a container and place on ice to cool or use immediately.
7) Once cold, place in the refrigerator for up to 3 days.
8) Reheat before using.

1 pound Pecan Halves
2 tsp Water
¾ cup Maple Syrup
½ tsp Kosher Salt
½ tsp Black Pepper
½ tsp Cayenne Pepper

1) Mix all ingredients in a bowl.
2) Place pecan mixture on a cookie sheet and toast at 350 degrees. For about 10-12 minutes.
3) As soon as they are removed from the oven, scrap the pecans off the pan to avoid sticking once cooled.
4) Let cool completely.
5) Store in an airtight plastic container at room temperature.

½ quart Heavy Cream
½ cup Sugar, granulated
1 tsp. Vanilla Extract

1) Whip in kitchen aide all ingredients until forms stiff peaks.
2) Transfer to a container and refrigerate or use immediately


Watch the video: How to Make Tuna Niçoise with Chef John DeLucie (November 2021).