Recipes from 86 Hunger Chefs
Girl & The Goat - Chef Stephanie Izard
Goat Charizo Flatbread
Makes one izza
- 1 ea. pizza dough
- ¼ cup all purpose flour
- 1/8 cup semolina
- 1/3 cup goat chorizo (or your favorite other chorizo)
- 1/3 cup fresh ricotta cheese
- 1 tbsp. fat from chorizo
- 2 tbsp. roasted garlic aioli
- 2 tbsp. grilled ramp pesto
- 2 tbsp. smoked toussaint cheese, shaved (this is a domestic smoked cheese usually available at whole foods, can substitute idiazabal or parmesan, if necessary)
- 2 tbsp. pickled rhubarb
Roll out flatbread, dusting with flour to prevent moist dough from sticking to surface. Dust a baking sheet, or pizza stone with semolina. place flatbread on the stone and top with chorizo, ricotta and fat. Bake for about 8-10 minutes at 450°f until crust is browned and the bottom holds up well when lifted. When the pizza comes out top with garlic aioli, pesto, cheese, and pickled rhubarb.
West Town Tavern - Chef Susan Goss
Sweet 'n Spicy Pork and Pumpkin Chili
Makes 8 servings
- 4 Tbls. canola oil
- 1 large yellow onion, peeled, small dice (about 2 cups)
- 1 Tbl. minced peeled garlic (about 3 large cloves)
- 1 pie pumpkin, peeled, seeded, cut into small dice (about 2 cups)
- 1-1/2 lbs. ground pork (preferably shoulder)
- 1 Tbl. sweet paprika
- 2 canned chipotle chiles en adobo sauce, minced (about 1 Tbl.)
- 1 tsp. cumin powder
- 2 tsps. kosher salt
- 1 can (15 oz.) chopped tomatoes in juice
- 1/2 cup dried tart cherries
- 2 cups water
- 8 pie pumpkins (about 1 lb. each)
- 2 Tbls. olive oil, as needed
- Salt and pepper to taste
Heat the canola oil in a small stockpot until shimmering and add the onion and garlic. Stir and sauté until the onion is tender and begins to color, about 10 minutes.
Add the diced pumpkin and stir well. Continue to sauté another 5 minutes while the pumpkin begins to soften.
Add the ground pork and stir well. Cook until three-quarters of the pork is white.
Add the dried spices and the minced chipotle chile. Stir and sauté a couple minutes until the onions and pork are coated with the spices.
Add the tomatoes, cherries and water and bring to a boil. Lower heat and simmer 30 minutes until the pumpkin is tender and the chili has reduced and thickened.
Preheat oven to 350F.
Meanwhile, cut the top third from the pie pumpkins and remove the seeds.
Brush the insides of the pumpkins with a little olive oil and season with salt and pepper.
Bake the pumpkins and the tops on a foil-lined baking sheet for 30 minutes until tender, but not collapsed. Pumpkins may be baked the day before and re-warmed in the microwave.
Spoon the chili into the pumpkin shells and replace the pumpkin top. Serve immediately.
Source: West Town Tavern Recipes
Spiaggia - Chef Tony Mantuano
Potatoes au Gratin
- 3 Tbls. unsalted butter
- 1 cup whole milk
- 1 cup whipping cream
- 1 cup grated Parmigiano-Reggiano cheese
- Sea salt and freshly ground black pepper
- 2 lbs. Yukon Gold potatoes, thinly sliced
Preheat oven to 400F.
Generously butter an 11x7x2-inch glass baking dish.
Whisk the milk and cream in a bowl to blend.
Arrange one-third of the potatoes in the bottom of prepared dish, overlapping slightly and covering completely.
Pour one-third of the cream mixture over, sprinkle with 1/3 cup of cheese and season with salt and pepper.
Repeat layering two more times. Bake uncovered until potatoes are tender and top is golden brown in spots (about 1 hour and 15 minutes).
Source: My Mom’s Potatoes au Gratin, SPI Blog: http://spiaggiarestaurant.com/blog/?p=204
GT Fish & Oyster - Chef Giuseppe Tentori
Stuffed Squid with Black Tapioca
- 12 medium-sized squid (cleaned)
- 3 Maine diver scallops
- 6 ounces of shrimp meat
- 2 tsp. Heavy whipping cream
- 1 ounce of chopped dill
- 1 lemon (zested)
- 6 ounces baby spinach
- 1/2 cup tapioca
- 1 tsp. squid ink
- 1 tbls. lemon juice
- 1/4 pineapple (sliced thin)
- Extra Virgin olive oil (EVOO)
- Salt and pepper
Blend scallop with cream.
Quick blanch the shrimp and rough chop.
In large bowl, mix all ingredients.
Stuff into squid and close with a toothpick.
Sear squid for color and finish in oven for 3 to 5 minutes (375F).
Saute spinach and season with salt & pepper.
Cook tapioca and allow to cool. Mix in squid ink and lemon juice.
Pickle pineapple using your favorite recipe.
Lay spinach across middle of plate. Cut each squid in half and place on top of spinach. Top with pineapple and spoon tapioca around plate for color. Garnish with pink peppercorn dust and curry oil.
Frontera Grill - Chef Rick Bayless
Guava Apple Crisp
Filling 2 26-ounce jars of guavas in syrup, drained, seeded and cut in 1/2-inch pieces 3 apples (preferably MacIntosh), peeled and cut in 1/2 inch pieces 1/4 cup dried cherries or cranberries 1/2 cup guava nectar 1 tablespoon flour 1 teaspoon pure vanilla extract Streusel Topping 1 cup all-purpose flour 1/4 cup cornmeal 2/3 cup packed brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 4 ounces (1 stick) unsalted butter, cubed and slightly softened 1 1/2 tablespoons milk 3/4 cup toasted, salted pepitas (pumpkinseeds) Vanilla ice cream for serving (optional)
1. The filling. Heat the oven to 375 degrees. In a large bowl, thoroughly combine the guavas, apples, dried cherries or cranberries, guava nectar, flour and vanilla. Divide evenly among eight 4 to 5-inch individual ovenproof serving dishes.
2. The streusel topping. Place the flour, cornmeal, brown sugar, cinnamon and salt in a large bowl. Mix until thoroughly blended. Add the butter. Use a fork or back of a spoon to work the butter into the dry ingredients. Dribble in the milk and sprinkle with pepitas. Mix to combine. The mixture should hold together, but still be a little crumbly. Top each of the individual dishes of filling with about 1/2 cup of the streusel topping.
3. Finish the crisps. Bake in the lower third of the oven until the streusel topping is crisped and golden, 25 to 30 minutes. Serve warm, or let cool completely and reheat before serving. Top with vanilla ice cream if desired.Source: www.rickbayless.com/recipe