Breaking it Down, in Chicago and Beyond!

Chef Mark Maassen and Chef Alex Dino

The two brilliant chef finalists remaining from the twenty four national Sears Chef Challenge are in downtown Chicago to square off tonight. Chef Mark Maassen of Chicago and Chef Alex Dino of New York are prepped and ready for tonight’s battle. Each chef has won $10,000 each for their charities; one will win $10,000 more, a FULL kitchen makeover, a full suite of appliances and the title of the “Grand Champion of the Sears Chef Challenge”! WATCH US on live stream at 8 pm central time, as Chef Billy Parisi and I co-host this monumental event! www.searschefchallenge.com

The final challenge is based on our canned food drive for the Chicago Anti-Hunger Federation; yesterday we revealed 3 canned items: whole peeled tomatoes, hearts of palm and northern beans. The chefs had to incorporate each into their dish, with just 30 minutes to conceptualize and shop at Whole Foods and one hour to prep! Hard one, right? Many more twists to come tonight, tune in!

This Saturday November 6th, my radio cooking segment about “Getting to Know Your Butcher” will air on Green 960AM, the Green Morning Show between 9am & 12pm, PST. The topic was inspired by a “Chef and Butcher Event” coming up at the Fresh Starts Cooking School next Friday, November 12th where guests will enjoy an evening of educational fine dining and the art of butchery featuring the work of Chef jW Foster of San Francisco's Fairmont Hotel and David Budworth, aka Dave the Butcher. Dave will break down a whole lamb, while Chef Foster will share his knowledge and recipes in a cooking demonstration incorporating various parts of the animal. Plates will be served throughout the evening from 6:30 to 10 p.m. and a local winery will pour with each course. All proceeds benefit Homeward Bound of Marin. I can not wait!

Lamb Loin Carpaccio

Lamb loins with spices

This recipe is from this upcoming class, adapted slightly for home use, featuring bright flavors and restaurant chef techniques that are easy to learn. Starting with trimmed boneless lamb tenderloin, I mixed salt, pepper, thyme and lemon zest, crusted the loins and seared them in a hot pan. The loins were cooled and wrapped in plastic wrap and set in the freezer for a bit to facilitate thin slicing.


I then made his quick radish pickles, using a vibrant watermelon radish. 

Making radish pickles

The salad was made with one red endive, half a large head of frisee and baby arugula.

Salad ingredients

 I was inspired to add pomegranate seeds and it was a fantastic color and textural element.
TIP:
To open a pomegranate quickly and cleanly: with a sharp knife, cut a few deep openings into the fruit. In a fill a deep bowl or pot with water and leave it in the sink. Open the pomegranate under water, and break it open with your fingers, releasing the seeds. The seeds sink and the membrane floats, all the red staining juice remains in the water, not on your counter or clothes. Fish out seeds, done in minutes!

Cleaning pomegranate in water

I “broke down” this recipe for you, it is easy. Let me know how it goes and be sure to watch tonight!

FInished dish