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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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David Burke

Photo By WWD Archive

Dumpling Duo

Photo By WWD Archive

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.
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