These chefs - Justin Smiley, Jose Garces, David Chan and Daniel Boole - known around the world and their biographies easier to keep track with the globe in hands. It is not surprising that their favorite home recipes, too, collected from different parts of the world.
Bucatini al amatrichiana
Justin Smiley, the chef of the famous New York restaurant II Buco Alimentari & Vineria, fell in love with bucatini al amatrichiana - a delightful combination of pasta with pancetta, tomatoes, fresh herbs and parmesan - six years ago in Rome. "Residents of the Italian capital can not imagine myself without this dish - says Justin. - Spend an enjoyable evening in the city with the best of friends, and when he got home, to screw a plate of pasta - a sweet deal. "
For 4-6 servings:
2 tbsp. l. olive oil
170 g pancetta or bacon
2 dry Calabrian pepper (or
1 h. L. red chili flakes)
4 cloves garlic, finely grated
1 liter of pureed tomatoes (trade winds)
2 cups cherry tomatoes
1 h. L. dried oregano 350g bucatini or spaghetti
2 h. L. finely chopped basil, mint or oregano Parmesan, sea salt and freshly ground black pepper to taste
In a frying pan heat the oil of medium size, finely chopped vsypte pancetta and cook it for 3 minutes until a light crunch. Add the chilli and garlic, warm up for 15 seconds. Mould half the fat from the frying pan into the glass. Add to the pan Passat, cherry tomatoes and oregano and cook for 3 minutes.
Cook the pasta until al dente in the state of well-salted water, fold in a colander, to shift the pasta into the sauce by pouring the fat left, after 2 minutes Stir in parsley.
Serve seasoned pinch of black pepper and liberally sprinkle with grated Parmesan cheese.
Chowder with quinoa and corn
Jose Garces, owner of a dozen-plus restaurants in the United States and author of outstanding cookbook «The Latin Road Note," Ecuadorian by birth but grew up in Chicago. In winter, the best rescue from there the cold and dampness was Locri - potato soup with cream, which are ready for Jose mom to son recover from wrestling and football. "Until now, the taste of Locri moves me at the time" - grins Jose. Now he himself had children, and for them he came up with a healthier version of this soup - with grains quinoa and corn. Crispy potato straws making interesting texture of the soup, and hot sauce gives it spice.
2 tbsp. vegetable oil for frying
1 small potato variety Russet
2 tbsp. l. unsalted butter
1 tbsp. l. olive oil
0, 5 sweet onion
4-6 cloves of garlic
1 h. L. achiote or annatto paste
1 tbsp. Quinoa
1, 5, Art. fresh or frozen corn (approximately s ears)
5 Art. vegetable broth
1, 5, Art. heavy cream
2 tbsp. l. chopped parsley
2 tbsp. l. green onion
100 g smoked bacon, fried to a crisp and obsushennogo paper towel avocado slices for decoration, and hot sauce (eg, brand Cholula) to taste
Heat the vegetable oil in the pot to crackle, fry it in portions potato sticks until golden brown (1-2 min. Per serving), then put the skimmer on the laid paper baking pan, season with salt and let cool.
Heating of butter and olive oil in a pan, fry the chopped sweet onion and minced garlic until transparent. Add the achiote paste, cook for another 5 minutes Stir in the quinoa and corn, cook, stirring, for 5 minutes, until corn is not browns. Pour in the broth and cream, bring to a boil, reduce heat and cook for 45 minutes. without cover until the movie is not seethe, and the volume of the liquid is reduced by a quarter.
Salted, add the parsley, onion, bacon and potato sticks (if desired part with avocado use for decoration) and serve in a pair with a spicy sauce.
Rities with pickled meat
David Chan - Master of Asian fusion cuisine and owner of Star lapshichnyh Momofuku - loves unusual solutions. But when it comes to Korean stuffed lettuce (they are called "purities"), it is not in the least deviate from recipe times of his childhood - and generously stuffed them with meat and spicy cabbage kimchi. Even sweet tangy marinade on the basis of apple juice - exactly the same as his mother did. "This dish combines wonderful family or friends at the table," - says David.
For 4-6 servings:
2 tbsp. apple juice
0, 5, Art. light soy sauce
0, 5 bulbs
5-6 cloves of garlic
1 h. L. sesame oil
1 h. L. freshly ground black pepper
4 steaks of the diaphragm 200 g each
2-3 of head lettuce (leaves disassemble, wash and dry)
Mix the soy sauce and apple, finely chopped onions and garlic, sesame oil and pepper, pour the marinade over the steaks to receive and store in a tightly closed container in the refrigerator for a day.
Remove the steaks from the marinade, wipe with a towel and cook on a charcoal grill or a hot skillet 6-10 minutes. up to an average degree of roasting, since the flat sides (2 min.). Remove from heat and allow to "rest" for 5 minutes. on a platter.
Cut the meat diagonally into slices half a centimeter of thickness, wrap in lettuce leaves, add a spoonful of boiled rice, mashed and kimchi sauce, season with salt and serve.
2, 5, Art. chopped onion feathers (white part)
0, 5, Art. fresh minced ginger
0, 5, Art. vegetable oil with a neutral taste (eg grapeseed)
0, 5, Art. light soy sauce
3/4 tsp wine vinegar
3/4 tsp coarse salt
Mix all ingredients in a bowl, remove the sample and, if necessary dosolit. It is advisable to give the sauce for 15-20 minutes. The refrigerator may be stored up to two days.
Daniel Boole, owner crowned by three Michelin-starred Daniel in New York and several famous restaurants around the world, at 19 was a simple scullion in Provence. There's something he learned to cook lamb scented with fennel, orange, olives and spicy greens. Now he takes her on a bed of corn porridge with roasted garlic. Conveniently, all the ingredients can be folded into the pot in advance, refrigerate overnight and then just stick it in the oven. "Hearty, - says Boole - but, as prepared on red wine and olive oil, not heavy. And the smell of a home is! "
For 4-6 servings:
1, 5 kg sheep vanes or legs
2 h. L. salt
2 h. L. cayenne pepper Espeleta or 220g chopped bacon centimeter cubes
1 fennel, cut into 8 slices
3 plum tomatoes, cut into quarters and seeded
1 small peeled and thinly sliced orange
4 cloves garlic, thinly sliced
7 small peeled potato varieties Yukon
3 small carrots, chopped centimeter cubes
Coarsely chopped 1 medium onion
2 centimeter pieces chopped celery
0, 5, Art. finely chopped black olives
1, 5, Art. Pinot Noir or a similar red wine
1, 5, Art. chicken or veal broth
1 sachet of spices (for 2 hours. L. Fennel seeds, black peppercorns and coriander mix and sewn in a gauze bag)
1 bouquet garni (3 sprigs of basil, 1 bay leaf, 2 sprigs thyme 2 sprigs rosemary and tie a thick string)
Mutton is cut into cubes with a side of 2-3 cm, salt and pepper. Half of lamb with half the bacon, place in a five-liter pot, cover half the vegetables and slices of orange, again: you get two layers.
Fill in all the wine and broth, place the bouquet garni and spices, imbedded them in liquid. Close the lid and put on the rack in a preheated 200 ° C oven for half an hour, then reduce temperature to 140 ° C and cook for another 2, 5 hours.
Remove from oven, let stand for half an hour at least, and serve it with corn porridge.
1 clove garlic
2 h. L. olive oil
3 tbsp. milk 2 tbsp. water
1/4 Art. corn grits noodles
2 h. L. butter salt and freshly ground pepper to taste
Cut head of garlic horizontally, brush with butter, salt, pepper, wrap in foil and bake in the oven for 45-60 minutes at 180 ° C. Allow to cool and squeeze the garlic pulp in a saucepan.
Pour into a saucepan water and milk, bring to a boil, gradually sprinkle in the rump, and cook, stirring constantly, for 10 minutes.