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They Are Eating

Chefs reveal their go-to potluck recipes to help spring out of the winter doldrums.

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people/news
Appeared In
Special Issue
WWD Scoop issue 03/24/2008
Chefs reveal their go-to potluck recipes to help spring out of the winter doldrums.


CHICAGO
David Burke of David Burke Primehouse says dumplings “are a great way to contribute an appetizer in a room full of entrees.”

Dumpling Duo
Serves 16-20

Chicken & Jack Cheese Dumplings
1 lb. ground skinless chicken thigh
2 eggs
1 cup barbecue sauce
1 tbsp. chili powder
1 tsp. ground cumin, toasted
1 tsp. ground coriander, toasted
1 bunch chives, minced
6 oz. pepper jack cheese, diced
1 tsp. kosher salt
1 tsp. ground black pepper
Puree ground chicken along with eggs until smooth. Fold in the remaining ingredients.

Shrimp, Shiitake & Ginger Dumplings

1 lb. shrimp, peeled, deveined and tails removed
8 oz. butter, softened
6 shiitake mushroom caps, finely diced
1 bunch chives
1 tsp. Tabasco
Zest of 3 lemons
1 tsp. kosher salt
1 tsp. ground black pepper
Puree shrimp with butter in a food processor until it becomes a smooth mousse. Fold in remaining ingredients.

40 square wonton wrappers (20 for each)
2 whisked eggs for egg wash (one for each)
40 4-inch bamboo skewers (20 for each)

Lay out six wontons at a time, brush sides with egg wash and place 1-2 tablespoons of either the chicken or shrimp mixture in the center. Stand skewer vertically in center of wrapper and pouch wrapper around it to form dumpling. Drop dumplings into a pot of boiling salted water and cook until they float (approximately four to six minutes). Drain and season with butter, salt and pepper.


NEW YORK
Top Chef winner Harold Dieterle, who recently opened the doors to his own restaurant, Perilla, says edamame falafels are the perfect potluck dish. (Read: No napkins needed).

Edamame Falafel
Serves 12

Falafel
2 lbs. shelled soybeans (fresh is best, but frozen can be substituted)
2 tbsp. flour
2 shallots, minced
1 lemon, zested and juiced
1 tbsp. parsley, finely chopped
2 tsp. minced chives
Salt and pepper to taste
Canola oil

Mince soybeans in a food processor. Put beans in a mixing bowl along with remaining ingredients, except oil. Roll into one-ounce balls. Half fill a medium saucepan with canola oil and heat to 375 degrees. Fry balls for approximately three minutes over medium heat until golden brown. Drain on paper towels and season again with salt and pepper.

Sauce
1 pasteurized egg yolk (available in the frozen food section of most grocery stores)
1 tsp. Dijon mustard
1/2 cup cilantro leaves
1 clove garlic
1/4 cup lemon juice
3 tbsp. tahini
Salt and pepper to taste
1 tbsp. Sambal chili
3/4 cup olive oil
1/4 cup water

Combine egg yolk, Dijon mustard, cilantro, garlic, lemon juice, tahini, salt, pepper and chili in food processor and blend on high for about one minute. Slowly add half the olive oil and then add all the water. Add the remaining oil and season to taste.


JACKSON HOLE, WYO.

Roger Freedman offers up Jambalaya a la ‘Q,’ which is on the menu at his Q Roadhouse.

Jambalaya a la ‘Q’
Serves 10-12

Rice
3 cups long grain rice
4 cups tomato juice
2 cups water
1 tsp. dry oregano
2 tsp. salt
Mix all ingredients in heavy-bottomed pot and bring to a boil. Cover, turn heat to low and cook for 20 to 22 minutes. Cool on a baking sheet.

Vegetables
1 cup diced red bell pepper
1 cup diced red onion
1 cup diced celery
4 tbsp. olive oil
2 tbsp. chopped garlic
Salt and pepper to taste
Heat oil in large saucepan, add vegetables and sauté until tender. Set aside to cool.

Jambalaya base

1/4 cup olive oil
40 shrimp, peeled and deveined
10 andouille sausage links (baked ahead in a 350 degree oven for 15 minutes, cooled and sliced into quarter-inch pieces)
Chicken stock
Parsley and fresh basil, chopped
Butter
Tabasco

Heat a large skillet over medium high heat. Add olive oil, shrimp and andouille slices, sauté for two to three minutes. Add vegetables and cook for two to three minutes. Add rice, stir and cook for four to five minutes. Add enough chicken broth to moisten rice and cook three to four more minutes. Top jambalaya with fresh parsley, basil, butter and Tabasco to taste.
Appeared In
Special Issue
WWD Scoop issue 03/24/2008
SAN FRANCISCO
Mark Sullivan, head chef at San Francisco’s Spruce Restaurant, says, “Grilled pork is great both hot and cold.” Prepared according to this recipe, it can be served as an entree or in sandwiches.

Grilled Pork Tenderloin With Mustard Marinade
Serves four

1 1/2 pounds pork tenderloin
3 tbsp. roasted garlic
2 tbsp. minced shallots
2 tbsp. red wine vinegar
3 tbsp. mustard
2 tsp. coarsely ground black pepper
2 tsp. salt
4 tbsp. olive oil
2 tbsp. chopped rosemary (preferably fresh)

Puree roasted garlic in a food processor, then whisk it with minced shallots, vinegar, salt, pepper and mustard. Drizzle in olive oil and finish with rosemary. Liberally brush marinade onto tenderloin and let sit for several hours or overnight in the refrigerator. Grill tenderloin over medium heat until slightly resilient to the touch (about seven to 10 minutes per side depending on thickness). Let sit for 15 minutes, then slice and serve.


LONDON
Andrew Michael Campbell, chef at The East Room in London’s Shoreditch, says fuss-free feta, pear and pomegranate salad is packed with super-foods for health-conscious guests. “It is quick to prepare, healthy and seasonal,” Campbell explains. “With blood orange and pomegranate included, it also works as an antioxidant. Guilt-free eating at its best.”

Feta, Pear and Pomegranate Salad
Serves four

18 oz. feta cheese
4 pears
2 blood oranges
1 bulb of fennel
1 pomegranate
Handful of mint leaves
Handful of pecan nuts or walnuts, toasted
3 tbsp. of moscatel or cider vinegar
Extra virgin olive oil
Milled black pepper and salt to season
1 tbsp. poppy seeds, toasted

Crumble feta cheese into a bowl. Cut pears into four, lengthwise, remove the core and cut each piece in half. Remove peel from blood oranges and separate into segments. Trim the ends off a bulb of fennel, cut in half lengthwise and remove the woody core. Slice thinly. Remove the seeds of a pomegranate and put seeds in bowl with above ingredients. Add roughly chopped mint leaves and nuts. Dress the salad with moscatel or cider vinegar and olive oil. Season with milled black pepper and a little salt. Toss well and sprinkle with toasted poppy seeds.