Here’s a quick sneak peak, featuring Eatocracy and Mario Batali in this short video interview.  The topic:  food, love, and what to make on a first date to impress.  His technique is surprisingly simple, and trust us, it should actually work!

When we lived in NYC, we escaped frequently during the summer, just to get away from the intense heat.  One year we went driving upstate with no destination in mind, and somehow landed in paradise:  the Mohonk Mountain House. Picture this: a gorgeous Victorian castle built in 1869 in an enchanted forest on the clear blue waters of Lake Mohonk.  Only an hour and a half from Manhattan, our lazy weekend consisted of paddleboating on the lake, horseback ridding on carriage roads, and shameless spa indulgence topped off with amazing food and service.

Today’s summer cocktail recipe comes to us thanks to the talented chefs from the Mohonk Mountain House Restaurant.  Simply delicious and easy to make, it’s a Strawberry and Basil Gin Martini, meant to be sipped and enjoyed at the end of a hot summer day.

Strawberry and Basil Gin Martinis
(Serves 2)

Ingredients:

8 fresh strawberries
10 fresh basil leaves
2 ounces of gin
2 ounces strawberry-infused vodka
1 ounce of freshly squeezed lemon juice
1 ounce of simple syrup

Preparation:
In a cocktail shaker, muddle strawberries, basil and simple syrup. Add ice and the remaining ingredients and shake well. Strain into martini glasses and garnish each drink with a fresh strawberry.

More words via CNN video from top restaurant chefs regarding the BP oil spill disaster. Featuring Chefs John Besh, Marcus Samuelsson, Michael Voltaggio, and Michel Nischan from the Food & Wine Classic in Aspen.

Watch it here.

Caution should be used when following celebrity chefs, as unfortunately there is a pathetic ongoing trend toward the creation of fake or impostor chef twitter accounts.  For instance there is a fake Eric Ripert (the authentic account is @AvecEric),  multiple fake Jamie Olivers (the real Jamie is here) , and a fake Food Network Chef  Michael Smith (authentic Michael here).

Depending on the chef, some accounts appear to be not the actual chef, but their staff tweeting.   It’s quite easy to tell this after a bit of tweet watching.   Our favorites include chefs such as Rick Bayless that actually get twitter,  interacting frequently with their followers.

The Savory Tv Delicious Chefs list includes not only celebrity chefs, but many lesser known talented chefs as well.     Did we miss someone special?    Let us know in the comments.   Enjoy!

]]> http://www.savory.tv/2010/06/19/chefs-on-twitter/feed/ 9 http://www.savory.tv/2010/06/16/grilled-pork-recipe/ http://www.savory.tv/2010/06/16/grilled-pork-recipe/#comments Thu, 17 Jun 2010 06:21:27 +0000 Savory Tv http://www.savory.tv/?p=6370 Swanky, breathtaking, and slightly over the top, Aspen, Colorado is a food lovers dream.  Home to the mother of all food festivals, the Food and Wine Classic, the ski town we call home boasts amazingly decadent eats throughout the year.

One of our favorite locals is Chef Ryan Hardy, Executive Chef of Montagna Restaurant in the Little Nell Hotel.    In addition to his incredibly delicious creations, here’s why we love him.  Ryan’s artisan style of handcrafted food uses local grass fed beef from the neighboring town of Carbondale, as well as local fresh eggs and herbs.   He cures his own prosciuttos, makes his own fresh fruit preserves, and even creates his own cheese.  If we could classify Chef Ryan Hardy as a ski run, he would surely be a double black diamond gem.

Chef Ryan was recently featured on The Today Show grilling a “Perfect Pork” recipe for Fathers Day, his own grilled creation featuring pork shoulder with chimichurri sauce served with a peach, tomato and basil salad.

Read on for the video and recipe

Grilled pork shoulder with chimichurri sauce
Ryan Hardy

Serves eight to 10

For the grilled pork shoulder
• 1 4- to 5-pound whole pork shoulder, boneless
• 1 tbsp cumin seed, toasted and ground
• 1 tbsp paprika, smoked
• 1 tbsp black pepper, freshly ground
• 2 tbsps salt
• 1 tbsp sugar
• 4 cloves garlic
• 3 tbsps extra-virgin olive oil

For the chimichurri sauce
• 3 cloves garlic
• 1 tbsp paprika, smoked
• 0.5 cup oregano, leaves only
• 1 cup parsley, leaves only
• 0.5 cup mint, leaves only
• 0.5 cup cilantro, leaves only
• 1 cup extra-virgin olive oil
• 3 tbsps lime juice
• 2 tsps red wine vinegar
• Salt

To make the grilled pork shoulder:
At least two days before grilling, chop the garlic cloves to a fine paste and combine in a bowl with the spices, sugar and salt and extra-virgin olive oil.

Rub the pork shoulder in the paste, wrap and let sit overnight in the refrigerator, or two hours if you’re rushed.

About a day before grilling, place the whole shoulder, uncovered, in a roasting pan and cook in a 275-degree Fahrenheit oven for six to eight hours or until the pork is fork tender.

Remove from the oven, let cool and store in the refrigerator overnight.

The next day, slice the pork shoulder into 1- to 2-inch steaks, season with salt and black pepper again and grill over a hot charcoal fire for five minutes per side (sub gas grill if necessary), preferably with wood chips added to the coals.

Serve with the chimichurri sauce.

To make the chimichurri sauce:
Mince the herbs together with the garlic, add the paprika and cover with olive oil to make a loose paste. You may not use all of the olive oil.

Add the lime juice and vinegar, season to taste and let sit to marinate for at least two hours at room temperature.

Grilled peach, tomato and basil salad
Ryan Hardy

Serves 8

For the salad
• 4 peaches, ripe
• 4 tomatoes, ripe, heirloom variety if possible
• 32 basil leaves
• 0.5 cup extra-virgin olive oil
• 2 tbsp Moscatel vinegar
• Salt and freshly ground black pepper

For the croutons
• 1 cup bread for croutons – see notes below
• Several cups extra-virgin olive oil

To make the croutons:
Tear the bread into 1-inch pieces.
Fry the pieces of bread. To do that, pour extra-virgin olive oil into a appropriately sized pan until the oil is about 1 inch deep. Warm it up, add the torn bread, and raise the temperature until the bread begins to fry.
When the bread is golden brown, remove from the oil to a towel and season with a pinch of salt.
Keep in a jar for two to three days on your counter.

For the salad:
Dice the peaches and tomatoes into 1- to 2-inch pieces.
Mix together with the extra-virgin olive oil and vinegar. Add the croutons.
Season with salt and freshly ground black pepper.
Allow to sit and marinate for 10 minutes.
Add the basil and serve at room temperature.

(Chef tip:  To soak or not to soak?  Soak!   Chef Rick Bayless, in his Authentic Mexican cookbook, says this: “The preliminary soaking keeps the outside from burning right off the bat and the inside damp enough to steam.”  He recommends soaking corn ears in a deep bowl of cold water for an hour, using a heavy plate to cover and keep submerged. He also uses a two step corn grilling process. To impart a leafy husky flavor, after soaking he grills the corn in the husks and silk for 15 minutes, until the husks are blackened.   He then removes the husks and silk and grills again until the kernels are browned.  Check out his Charcoal Grilled Corn with Cheese and Chile here.)

Mexican Grilled Corn Con Queso
Café Habana, New York City

Serves 12
Ingredients

* 12 ears fresh Supersweet Corn, husked
* 12 ounces Cotija (queso anejado) or feta cheese
* 1 tablespoon chili powder
* 12 fresh lime slices

1. Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes.
2. Crumble 1 ounce of cheese on one side of a corn ear. Sprinkle with 1/4 teaspoon chili powder.
3. Broil until cheese starts to melt 1 to 2 minutes. Serve with a slice of lime.

Grilled Corn with Maple and Chipotle
Chef Philip Anderson,  Harris Teeter Executive Chef

Ingredients
6 ears of corn, husked
1/2 cup maple syrup
1/3 cup butter
2 chipotle chilies, finely chopped
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper

Instructions

In a small saucepan, combine butter, maple syrup, garlic, salt, pepper, and chipotle chilies. Allow to simmer over medium heat for about 10-12 minutes.  Remove from heat and cool.  Preheat grill for medium heat. Place corn onto grill and brush with maple glaze. Be sure to turn corn frequently and brush with glaze.  Cook for 8-10 minutes.  Remove from heat and serve.

Grilled Corn with Spicy Cilantro Butter
Chef John Folse

Prep: 30 Minutes
Serves 8

“When cilantro butter is brushed lightly over grilled corn, a dish inspired by the outdoor cooks of  Trinidad,  this accompaniment to seafood or steaks will be the hit of the barbecue.”

Ingredients
* 8 large ears of Silver Queen Corn
* 1/4 pound salted butter, softened
* 2 cloves garlic, minced
* 3 tbsps finely chopped cilantro
* 1/4 cup finely sliced green onions
* salt and black pepper to taste

Shuck corn and remove any silk and rinse thoroughly under cold running water and set aside. Into a food processor place butter, garlic and a pinch of salt and pepper.  Process until smooth. Transfer the butter to a ceramic bowl and fold in the cilantro and green onions. Cover and set aside.  When ready to cook, brush oil onto the hot grill and cook the corn, turning occasionally, 10 to 12 minutes.  As the corn cooks, brush it occasionally with the cilantro butter.  When ready to serve, brush once more with the butter. Serve hot.

Corn on the Cob with Chilies, Queso Fresco and Lime Butter
Chef Michelle Bernstein, Michy’s restaurant in Miami

Ingredients

* 12 ears fresh corn, unshucked
* ½ pound (2 sticks) unsalted butter, room temperature
* 4 tablespoons lime juice
* 1 tablespoon chopped tarragon
* Salt and freshly ground black pepper
* ½ pound queso fresco, finely grated
* Combine ingredients below to make spice mixture:
* 2 tablespoons cayenne pepper
* ¼-cup chili powder
* 2 teaspoons sweet paprika
* 1-tablespoon garlic powder
* ¼-teaspoon ground cinnamon

Soak the corn in cold water for 1 hour.  Prepare the grill.  Put the soaked cobs on the hot grill and cook for 25 to 30 minutes, turning frequently.

While the corn is grilling make the lime butter:  In a small bowl add the butter, lime juice, tarragon and salt and pepper, to taste.  Mix well and spread onto a large plate.  Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle.  Roll in the butter and then roll.  Top with a good amount of the queso fresco; sprinkle with the spice mixture.  Serve immediately.

Grilled Corn with Herbed Goat Cheese Spread
Chef Susan Goss of West Town Tavern in Chicago
Serves 6

Ingredients

* 6 ears fresh supersweet corn
* 2 ounces fresh goat cheese (about ¼ cup)
* 2 tablespoons butter, softened
* 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
* 1⁄8 teaspoon ground black pepper
* Pinch salt

Preheat outdoor grill or preheat oven to 500° F.  Place corn in husks on grill or roasting pan; wrap husked ears in aluminum foil.  Grill or roast corn, turning occasionally, until kernels are tender, about 12 minutes.  Meanwhile, in a small bowl, combine goat cheese, butter, thyme, pepper and salt; stir until smooth; set aside.  Remove husks and silks or unwrap corn in foil;  spread goat cheese mixture on ears.

Here’s why we love them:   Besides being a great way to beat the heat, they have a charming retro nostalgic vibe, they’re slightly sensual, and are amazingly easy to prepare.  Today, our contributing chefs share their versions for you to try.   Feel free to use a fancy popsicle making kit, or keep it real using wooden sticks and small dixie cups.  Make them and indulge!  We guarantee they will be a smash hit at your next outdoor party.

Avocado Popsicles
Canadian Celebrity Chef Christine Cushing

(Makes 8 popsicles)

* 1/2 cup creme fraiche or sour cream (125 ml)
* 2 ripe avocados, peeled and seeds removed
* Zest and juice of 2 limes
* 2 tablespoons tequila (30 ml), optional
* 2 egg whites
* Salt, to taste

Directions

1. In a food processor, puree the avocado, lime juice and zest until smooth. Add a pinch of salt, tequila and egg whites and pulse to combine. Add crème fraiche and pulse until smooth.
2. Pour into a popsicle mold. Smooth tops with a palette knive and insert popsicle sticks. Freeze for a minimum of 3 hours, or overnight.
3. To release popsicles, dip into warm water and gently pull the popsicle stick until the popsicle comes out.

Pineapple, Ginger and Cilantro Ice Pops
Chef Ian Chalermkittichai from Kittichai restaurant in Manhattan

(Makes 6-8 ice pops)

* 1 large bunch cilantro, including stems and roots, rinsed
* 1 3-inch piece ginger, peeled
* 2 cups fresh pineapple juice.

1. Cut the cilantro stems from the cilantro leaves. Finely chop the stems and roots in a food processor. Transfer to a fine-mesh sieve set over a small bowl. Press on the solids to extract the juices. Discard the solids. Measure 1 tablespoon cilantro juice and place in a large measuring cup.

2. Using a Microplane or fine grater, grate the ginger into the sieve set over the bowl. Press on the solids to extract the juices. Measure out 1 teaspoon ginger juice and stir it, along with the pineapple juice, into the cilantro juice. Pour into ice-pop molds and freeze.

Pineapple Thai Chile Cinnamon Popsicles
Chef Catherine Miller from Takashi restaurant in Chicago

(Makes 7 popsicles)

Ingredients:

* 2 cinnamon sticks, toasted
* 1 pineapple
* 4 Thai chiles
* 1/2 cup of water
* 1/2 cup of sugar

1. Heat oven to 350 degrees. Place two cinnamon sticks on a baking sheet, and toast in the oven for about five minutes, until fragrant. Finely chop four Thai chiles, and combine in a small saucepot with a half cup of water, half cup of sugar and toasted cinnamon sticks. Bring to a boil, then turn off heat, cover, and let sit overnight for the flavors to infuse.

2. Chop one pineapple, discarding core. Puree cut pineapple with a half cup of the cinnamon-chile syrup (discard the cinnamon sticks) in a blender. Blend on high until smooth.

3. Strain the pineapple liquid through a fine-mesh sieve. Pour into popsicle molds or three-ounce Dixie cups. Cover thoroughly with plastic wrap, insert sticks (poke through the plastic wrap) and freeze overnight.

For hotter popsicles, add additional Thai chiles; for milder popsicles, strain the simple syrup.

Depending on how sweet the pineapple is, you may want to increase or decrease the amount of simple syrup.

Margarita Popsicles
Chef Emeril Lagasse

(Makes 4 popsicles)

* 3/4 cup sugar
* 3/4 cup fresh lime juice
* 1/2 cup water
* 2 tablespoons fresh lemon juice
* 2 tablespoons fresh orange juice
* 2 tablespoons tequila
* 2 tablespoons orange liqueur (recommended: Grand Marnier)
* Kosher salt, for garnish
* Special Equipment: 4 small cups (recommended: Dixie), 4 popsicle sticks

Combine sugar, lime juice, water, lemon juice and orange juice in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and allow to cool. Once cool transfer to a blender with tequila, orange liqueur, and lime wedge and process until smooth. Pour into the cups and cover the top of each cup with foil. Place the popsicle stick in center of cup (down through foil, which will hold it in place). Freeze until hard, preferably overnight. Remove from freezer and run cup under warm water to loosen popsicle. Garnish with kosher salt and serve.

Spiked Watermelon Popsicles
Chef Giada De Laurentiis

(Makes 16 popsicles)

Ingredients

* 1/2 (3 pounds) large watermelon, peeled and cut into 1-inch chunks
* 1/4 cup sugar
* 3/4 cup watermelon flavored 70 proof vodka (recommended: Smirnoff Twist of Watermelon)
* 1/2 cup chopped fresh mint leaves
* Special equipment: 16 (1/4 cup) ice pop molds, 16 wooden pop sticks or wooden coffee stirrers at least 2-inches longer than the molds.

Directions

In a blender, combine the watermelon, sugar, and vodka. Blend until the mixture is smooth. Add the mint and pulse once to combine. Pour the mixture into the pop molds. Insert the wooden sticks all the way down the inside the molds. Freeze for at least 10 hours or preferably overnight.

To unfreeze the ice pops, insert the molds in hot water for 5 to 10 seconds. Serve immediately.
For nonalcoholic Watermelon Pops, substitute 3/4 cup orange juice for the vodka.

Wasabi Popsicles
Iron Chef Masaharu Morimoto, Morimoto Restaurant
(Makes 8 popsicles)

* 3 cups water
* 3/4 cups sugar
* 2 tablespoons fresh wasabi, grated (if using wasabi powder, substitute 2 teaspoons)
* 1 1/2 teaspoons sudachi juice (sudachi is a small, round, green citrus fruit sold in many Japanese markets, but you can use 1 teaspoon of lime juice as a substitute)

Bring the water and sugar to a boil in a medium pot. Allow to cool. Gently whisk the syrup into the wasabi. For best flavor, let the wasabi steep overnight. Stir in sudachi juice, then set in molds and freeze.

Watermelon Aqua Fresca Popsicle
Chef Elizabeth Karmel

1/2 fresh watermelon, seeded and diced (yields about 6 cups of juice)
2 small limes, juiced
1/4 teaspoon fine-grained sea salt
1 1/2 cups St. Germain liqueur (or sparkling wine), optional

Place a fine sieve in a large bowl or other container. Push watermelon fruit through the sieve to eliminate pulp and collect juice. (You can strain a second time with an even finer sieve or cheesecloth.) Alternatively, purée fruit in a blender and strain through a fine sieve or cheesecloth. Set aside.

In a large pitcher, mix lime juice and salt. Add watermelon juice and optional liqueur, and stir well. Taste, and adjust seasonings if necessary. Stir well just before use.

Pour into Popsicle molds, and let freeze overnight. Serves 12.

Readers: Do you have any favorites adult popsicle recipes? Please share with us in the comments! We’re currently testing out our own cilantro lime, basil mint, and peach champagne versions, we’d love to hear about yours.

Klondike bar via flickr user ♥ellie♥

Water Taxi Beach is a summertime only venue in Long Island City (Queens), complete with trucked in sand, neon plastic palm trees, and a spectacular sunset view of the midtown skyline.

In addition to being co creator of the NYC Food Film Festival,   Chef Harry Hawk runs the Burger Shack at Water Taxi Beach.  Today he shares with us a recipe for an adult milkshake made with two of our favorite ingredients: Klondike bars and beer!

Chef Harry Hawk’s Klondike Beer Milkshake

Ingredients
2 chocolate Klondike bars
1½–2 oz. Dogfish Head World Wide Stout or Chicory Stout or Indian Brown Ale

Instructions
Place Klondike bars in blender with stout or beer.
Blend until well mixed.

“The bitter dark beer turns the milk chocolate ice cream into a dark chocolate treat. With the right ratio of ice cream to beer, you taste neither the beer nor the original ice cream flavor. With World Wide Stout’s alcohol content (18%), the overall effect is of a chocolate truffle confection.”