Read an Excerpt
CHAPTER 1
MING TSAI
Boston, Massachusetts
Chef/owner of Blue Ginger and Blue Dragon; host/executive producer of Simply Ming; president, National Advisory Board, of the Family Reach organization; national spokesperson for Food Allergy Research and Education (FARE)
CHEF SAYS
Items I always keep on hand for unexpected guests are ...
Chilled sparkling wine/Champagne, frozen dim sum, cooked rice or blanched noodles, marinated protein in the freezer, and cassis or a syrup to make a fancy cocktail. Also cheese.
When hosting a quick get-together, never overlook ...
Ending with either something sweet or a cheese.
My secret tip for successful last-minute entertaining is ...
Supply your guests with alcohol.
One fun fact few people know about me is that ...
I have a bachelor's degree in mechanical engineering.
MENU
Peppercorn Duck with Sweet & Sour Cranberry Chutney and Eight Treasure Rice
CHEF'S PAIRING
Échezeaux Pinot Noir
CHEF'S PLAYLIST
Some classic jazz like Miles Davis or John Coltrane
MAJOR KUDOS
Induction into the James Beard Foundation's "Who's Who in Food & Beverage"; James Beard award for "Best Chef: Northeast"; James Beard nomination for "Best New Restaurant"; named "Best Restaurant" by Boston Magazine; "Chef of the Year" award from Esquire; "Restaurateur of the Year" award from the Massachusetts Restaurant Association; multiple Zagat awards
HIS STORY
Loyal fans worldwide know Ming as the über popular host and executive producer of the Emmy-nominated public television cooking show called Simply Ming — now in its fourteenth season! Many may even remember him earlier as the Emmy Award–winning host of East Meets West on Food Network. Or from Ming's Quest, also on Food Network.
But did you know he's also a double Ivy Leaguer? And a professional squash player? And one of People magazine's "Most Beautiful People"?
Bottom line is, Ming is an all-around talented guy. But he was an all-around talented kid, too. For instance, at only ten years old, he made fried rice for the first time in his life for his parents' drop-by guests. Ironically, we're now asking him to share a recipe for drop-by guests again, this time as a top chef. He chose duck.
"I think it's a shame more people don't cook duck at home," says Ming. "If you can sear a steak, you can cook duck breast."
You heard him. Now enjoy!
Peppercorn Duck with Sweet & Sour Cranberry Chutney and Eight Treasure Rice
SERVES 4
This dish is not only beautiful and delicious, it's also a lot easier to prepare than it looks. "The chutney can be made in advance," says Ming. "And the duck can be scored and prepared while family and friends are gathering. Just don't cook it past medium. Otherwise it can taste livery, which is off-putting to some." As for the fried rice, "It's an easy and quick dish that takes just minutes to come together!"
FOR THE SWEET & SOUR CRANBERRY CHUTNEY
2 tbsp (30 ml) grapeseed or canola oil
FOR THE PEPPERCORN DUCK BREAST
4 duck breasts, trimmed of fat, skin side scored Kosher salt, to taste
FOR THE EIGHT TREASURE RICE
5 tbsp (75 ml) canola oil, divided
To make the sweet and sour cranberry chutney, set a sauté pan over medium-high heat. Add the oil and swirl to coat the pan. Add the onion and lemongrass. Sauté until soft, about 5 minutes. Season with salt and pepper.
Stir in the cranberries and sugar, then add the rice vinegar and cook, scraping the pan, until the vinegar bubbles and the sugar is dissolved. Let cook, uncovered, until the liquid is absorbed, about 6 to 8 minutes (a good time to get started on the duck breasts). Remove the chutney pan from the heat, adjust the seasoning, and set aside.
To prepare the peppercorn duck breast, season the duck breasts on both sides with salt and ground peppercorns.
Set a sauté pan over medium-low heat and add the breasts skin side down. Let them cook, rendering the fat away, until the skin is brown and crispy, about 15 minutes.
Flip the breasts skin side up and sear for 3 to 5 minutes for medium rare, flipping onto the skin sides just to recrisp at the end. Transfer to a cutting board, skin side up, and let rest 5 to 7 minutes. While the duck is resting, get started on the fried rice.
Line a large plate with paper towels. Set a wok over medium-high heat and add 4 tablespoons (60 ml) of the oil, swirling to coat. When the oil is hot, add the eggs and season with salt. When the eggs puff, stir vigorously until light and fluffy and cooked through, then transfer the eggs to the paper towels to drain.
Add the remaining 1 tablespoon (15 ml) oil to the wok, swirl to coat, and heat over medium-high heat. When the oil is hot, add the garlic, ginger, and chile and stir-fry until aromatic, about 30 seconds. Add the zucchini and all the scallions except the reserved scallion greens. Stir-fry until the vegetables soften slightly, about 1 minute.
Season with salt and pepper, then add the mushrooms and tamari. Stir-fry until soft, about 2 minutes. Add the edamame and eggs. Stir to break up the eggs. Add the rice and stir until heated through, about 2 minutes. Adjust the seasoning with salt and pepper.
When ready to serve, slice the breast, with the breast laid horizontal, into 1/3-inch (8-mm) thick slices. Spoon a bed of rice over each plate and top with the sliced meat of one duck breast, then top the duck with a large spoonful of the cranberry chutney. Garnish with the reserved scallion greens and the toasted sesame seeds to serve.
CHEF'S TIP
Leftover chutney can be transferred to a container, covered, and stored in the fridge for up to 2 weeks.
CHAPTER 2
CURTIS STONE
Beverly Hills, California
Chef/owner of Maude (Beverly Hills) and Gwen (Hollywood)
CHEF SAYS
Items I always keep on hand for unexpected guests are ...
Good wine and Champagne (a couple of bottles in the fridge at all times), incredible cheese and chocolate, a good-quality extra virgin olive oil that's like liquid gold, some sort of seasonal fruit, and a selection of homemade pickles.
When hosting a quick get-together, never overlook ...
The fact that your guests came to spend time with you, so don't get so caught up making dishes that prevent you from spending time with them. Also, a golden rule when cooking for guests, cook something you've made before so you are confident and familiar with it.
My secret tip for successful last-minute entertaining is ...
Remember that nobody is reading a menu when they arrive, so you can totally make it up with whatever you have on hand. And you should always surround yourself with foods you love. If you love what's around you, chances are you're able to put together a delicious meal from it.
One fun fact few people know about me is that ...
My affinity for seasonal eating and cooking was inspired by my mother, Lorraine. She's a gardener and the president of the Herb Society in Australia!
MENU
Charcuterie with Pickled Onions, Cauliflower & Mustard Seeds
Charcoal-Grilled Rib Eye Steaks & Broccolini
Roasted Anjou Pears with Greek Yogurt & Honeycomb
CHEF'S PAIRING
With the charcuterie: either a Pinot Gris from Alsace, France, or an orange wine (skin-fermented white wine) from northeastern Italy
With the rib eye: either a good-quality Sangiovese from Chianti, Italy, or a cool-climate Syrah from Victoria, Australia
With the pears: either a late harvest Riesling like Auslese from Mosel, Germany, or a sweet wine like a Vouvray Moelleux from Loire Valley, France
CHEF'S PLAYLIST
A "hipster dinner party" playlist on Spotify featuring Frank Sinatra, Jack Johnson, The Lumineers, Chet Faker, and more
MAJOR KUDOS
Editor's and Reader's Choice for "Chef of the Year" and "Restaurant of the Year" by Los Angeles Eater; one of "The World's Top 40 Best New Restaurants" by Travel Leisure; "Best Restaurant Los Angeles" and "Best New Restaurant" awards from LA Weekly; James Beard award semifinalist for "Best New Restaurant"; "Most Beautiful Restaurant in the Country" by Eater National; one of Sunset's "10 Best New Restaurants in SoCal"
HIS STORY
The little four-year-old tot whose first food memory was making Yorkshire fudge alongside his beloved granny, Maude, back home in Australia would have had no way of knowing he would someday become an internationally renowned chef.
But after training in Australia and Europe for twelve years, including eight years under legendary chef Marco Pierre White, Curtis now heads two world-class restaurants and is making a real difference with his commitment to using seasonal ingredients.
"To me, this is the perfect casual, three-course meat lover's meal to serve up at a moment's notice in the fall or winter," says Curtis. "Each course is delicious, and together they make for a well-balanced, satisfying meal your guests will rave about!"
As the perfect host, Curtis goes on to add, "I like to keep things casual and be able to spend time with my guests. If they're relaxed and having a good time, and I'm able to hang out with them, then it's a fun party for all of us."
Are we invited, too?
Charcuterie with Pickled Onions, Cauliflower & Mustard Seeds
SERVES 4
"I think it's nice to begin a meal with a platter to share," says Curtis. "If you can get your hands on great-quality charcuterie sliced to order at your local deli or butcher shop, then most of the work with the starter is done for you." He also includes a uniquely creative garnish on his platter: pickled onions with purple cauliflower and mustard seeds. As a bonus, this mixture can be made up to five days ahead and refrigerated, covered.
1 cup (240 ml) Champagne vinegar (can substitute white wine vinegar)
To make the pickling liquid, combine the vinegar, water, sugar, salt, tarragon, and thyme in a heavy saucepan. Bring to a boil over high heat. Add the mustard seeds, reduce the heat to medium, and simmer for about 25 minutes, or until the mustard seeds are plump. Transfer the mixture to a bowl and set aside.
Prepare a bowl of ice water and set it beside the stove.
Meanwhile, to a large pot of boiling salted water add the pearl onions. Cook until the onions are just tender, about 5 minutes, then drain and transfer the onions to the ice bath. When the onions are cool, drain well and then cut them in half, separating each layer into petals.
Stir the onions and cauliflower into the warm mustard-seed mixture and refrigerate until cold.
Arrange the charcuterie on a platter. Serve with the baguette slices and pickled cauliflower mixture.
CHEF'S TIP
To help make sure this meal can be prepared in 1 hour, here's the prep plan I recommend:
FIRST 25 MINUTES
1. Make pickling liquid and blanch onions for the charcuterie platter.
2. Make wine syrup and, meanwhile, make/cool honeycomb for dessert.
NEXT 35 MINUTES
1. Roast pears for dessert. (These are served warm, so there is no cooling time required.)
2. Grill steaks. Meanwhile, prep and then grill broccolini.
3. Assemble charcuterie on platter. Transfer pickles to serving bowl at end of the hour.
Charcoal-Grilled Rib Eye Steaks & Broccolini
SERVES 4
Curtis enjoys a great steak as much as anyone else — and for good reason. "This course is substantial and requires minimal prep," he says. "I buy big, thick steaks to achieve that juicy, rosy, medium-rare doneness." Be sure to buy the best quality you can afford. You'll also appreciate knowing that the broccolini can marinate in the oil mixture for up to eight hours, covered and refrigerated — a really helpful, do-ahead trick when time is of the essence.
2 (1½-lb [680-g]) dry-aged bone-in rib eye steaks, about 2 inches (5 cm) thick, outer part of meat (spinalis) attached Regular olive oil, for brushing
Prepare the grill for indirect high heat. If using a charcoal grill (preferred), fill a chimney starter with hardwood lump charcoal and ignite. When the coals are covered with white ash, dump them in an even layer on one half of the grill, leaving the other half of the grill empty. Place the grill grate in position. Preheat the grill grate for 5 minutes. If using a gas grill, preheat all the burners to high heat. Before grilling, turn half the burners off.
Pat the steaks dry with paper towels. Lightly brush each steak with the olive oil and season liberally with the salt and pepper.
Place the steaks on the unlit side of the grill and cover the grill. Cook, flipping over halfway through the cooking, for about 30 minutes, or until the centers of the steaks register 110°F (43°C) on an instant-read thermometer.
Move the steaks directly over the lit coals. Cook, turning as needed, for about 5 minutes, or until both steaks have a charred crust and an internal temperature of 125°F to 130°F (52°C to 54°C) for medium-rare. Set the steaks aside to rest for 10 minutes.
Meanwhile, in a large bowl whisk the extra virgin olive oil, thyme, garlic, and chili flakes to mix well. Add the broccolini and toss to coat. Season with salt and pepper to taste.
Grill the broccolini on the direct heat, turning as needed, until tender and lightly charred, about 8 minutes. Set aside.
Cut the meat from the bone and separate the eye of the rib eye (the center piece of meat) from the spinalis (the outer piece of meat) by cutting through the fat that separates the two pieces. Carve each separate piece against the grain and serve with the broccolini.
Roasted Anjou Pears with Greek Yogurt & Honeycomb
SERVES 4
"After a meaty dinner," explains Curtis, "I think a light seasonal fruit dessert is the best way to finish on a sweet note, and the homemade honeycomb brings an extra touch of elegance." The honeycomb candy can be made and stored in an airtight container at room temperature for up to 3 days.
2 cups (480 ml) dry rosé wine
Preheat the oven to 350°F (177°C).
In small heavy saucepan, bring the wine, 1 cup (240 ml) of the water, and ¼ cup (50 g) of the sugar to a boil over medium-high heat. Cook the mixture until reduced by half, about 5 minutes. Take off the heat.
Using a vegetable peeler, shave 4 strips of lemon peel from the lemon. Add the lemon strips to the wine mixture. Reserve the remaining lemon.
Let the lemon syrup stand for 10 minutes, or until only slightly warm. Discard the lemon strips.
In an 8-inch (20-cm) square baking dish, arrange the pears cut side down. Pour the lemon syrup over the pears and roast in the oven, basting every 10 minutes, until the pears are tender, about 30 minutes.
Meanwhile, to make the honeycomb, lightly coat a rimmed 13 × 9-inch (33 × 23-cm) baking sheet with nonstick spray. Set aside.
In a large, heavy saucepan, bring the honey, remaining ¼ cup (60 ml) water, and remaining 1½ cups (300 g) sugar to a boil over high heat, stirring constantly. Reduce the heat to medium high and cook, without stirring, until a candy thermometer reaches 305°F (152°C).
Remove the saucepan from the heat, and whisk in the baking soda just until blended and the mixture begins to bubble. Gently pour the hot mixture onto the prepared baking sheet. Allow the honeycomb to cool completely.
When cool, chop about one-fourth of the honeycomb into bite-size pieces. Reserve the rest for another use.
(Continues…)
Excerpted from "Chefs & Company"
by .
Copyright © 2017 Maria Isabella.
Excerpted by permission of Page Street Publishing Co..
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