Featured Recipes – Chef Benny Doro

Pan Fried Rockfish with Lemon Caper Butter

bennydoro — Sun, 11 Mar 2018 01:35:37 +0000

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Three Day Marinated Skirt Steak with Smokey Tomato Butter

bennydoro — Wed, 17 Jan 2018 21:45:41 +0000

Start by making the marinade, put all ingredients into a bowl and mix, then pour over your skirt steak, give is a toss around making sure the steak is fully covered and into the fridge for three days. (you can do one day but the meat will not be as tender and not as much flavor).

Make the smoky tomato butter before you cook the steak. Melt the butter in a small pot and add the tomato and smoked paprika and pinch of salt and steep for about 20 min at medium low heat. Strain into a bowl and keep warm before serving.

When it’s time to cook the steak take it out of the fridge and let come to room temp for at least 20 min or so up to two hours (yes even the FDA says this is ok) Get you cast iron pan ripping hot, take the steak out of the marinade and season on one side with kosher salt and pepper.

Now into the pan, (no oils at all) it will smoke like crazy so have the fan on and the doors open (see the video below) and probably cook it for 2 min a side for medium rare to medium. You will find that this steak has many thicknesses so you will get a little of all temperatures. There should be a real nice caramelized crust on the steak as you can see in the photos that is what you are looking to have happen. If the pan is not hot enough it will take too long for this to take place and you will end up with an overdone steak with no real color so that is why a super hot cast iron pan is perfect.

Take out and let rest, do not touch it for at least 3-5 min. This gives the juices and fats time to settle back inside and redistribute really important.

To plate I like to slice it on the bias about inch apart, plate and drizzle the smokey tomato butter on top. That is a steak for a KING, this will have more flavor that you can imagine so give this underrated often overlooked piece of meat a chance it will blow you away I am sure of this one.

Enjoy!

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Tilapia with Caper Mustard Sauce

bennydoro — Wed, 10 May 2017 02:44:00 +0000

Tilapia with Caper Mustard Sauce

On 05/10/2017 (Thursday) at 2:44 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/ydxjgtbn

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Details

Prep Time:
5 min
Cook Time:
10 min
Ready Time:
15 min

Servings

1 servings

Ingredients

One Tilapia Filet per serving or your fav white fish
Tablespoon Capers rinsed
Olive Oil
Tablespoon Unsalted Butter
Tablespoon Grainy Mustard
Kosher Salt and Pepper
Fresh Chopped Parsley

Directions

Start with a hot pan and olive oil. Season your filet with salt and pepper and into the pan getting some color about 2 min a side. Press on the fish if it feels firm then it is cooked. Take out and let rest in a warm place.

In the same pan add a little more olive oil, the butter, mustard, capers and swirl around with a spoon until it all comes together and the butter emulsifies and you have a nice semi thick sauce. (note: you can add a splash of dry white wine if you like at this point, make sure to let it cook off for a min of so) Pour over your fish and finish with some fresh chopped parsley..

Benny

Tomato Salad

bennydoro — Thu, 23 Jul 2015 21:18:02 +0000

Begin by rendering the pancetta by cutting it into lardons and frying it until almost crisp and set aside.
Now prepare the goat cheese panko fried balls, form the herb goat cheese into a melon ball size, dredge in egg wash and roll in panko and fry at 375 degrees for about a min until golden brown and set aside.

Now to assemble cut the tomato into ¼ inch size pieces scatter on the plate, followed by scattering the walnuts, then plate 3 fried goat cheese balls as shown in the photo, followed by the walnuts, pancetta and finish with the chives then spoon the dressing over and ENJOY!

This one will bring a tomato salad to a whole new place. Perfect light lunch of make a half portion for a starter.

Benny

Step by step in photos here >>

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New Style Tomato, Bacon and Blue Cheese Salad

bennydoro — Thu, 23 Jul 2015 20:29:27 +0000

Start with your bacon or pancetta and cut it into lardons about 1/2 inch thick (see photos for example) and begin rendering them in a pan (frying) Start with a little olive oil in the pan to help them out and cook until just getting to the crispy stage. Drain on a paper towel and set a side.

Cut your tomato into a large dice about 1/2 thick you should have about 9 pieces for each plate approx one large tomato should do. Now do the same with your blue cheese try to make them the same size and the tomato dice you can see the example in the photo. Now the shallot, cut it into rings not to thin you want some bite from them (use the outside ring most likely)

For each plate you will need:

9 piece of tomato dice and shallot rings

5 pieces each of bacon, blue cheese and basil leaves

To plate start with the tomato dice and alternate one up and one down as you can see in the photo. Now add the bacon starting at one end and place them in the empty squares on one side, now do the same for the blue cheese on the other side of empty squares. Top each piece of tomato with a shallot ring and finish with five pieces of basil leaves across the top.

Spoon a little olive oil over the tomato and finally a little fresh cracked pepper. It’s the perfect bite every time, spear the tomato, bacon, blue cheese and some basil onto your fork and go to town.

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Kobe Beef Tartar

bennydoro — Fri, 17 Jul 2015 21:28:07 +0000

Start by combining the capers, mustard, garlic, salt, Worcestershire sauce and olive oil in a bowl and using a spoon mash it into a paste. Now add the spicy mayo and the scallion followed by the ground Kobe beef.

Mix well together and taste for seasoning. Now you can mold this into a circle free form or use a mold like I did. I formed the meat in the square molds, I topped one with the Tobiko and one with the chopped chives. I used two pocky poles to secure the two sections together and placed some micro greens in like a zen garden. I finished with the bruschetta and some big fat finishing oil! Man, this was so gooood!

Enjoy Kids!

Step by step in photos here >

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Fig and Lardon Salad with Poached Egg

bennydoro — Sun, 04 Dec 2011 09:24:00 +0000

Fig and Lardon Salad with Poached Egg

On 12/04/2011 (Tuesday) at 9:24 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/3hms5of

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Details

Prep Time:
5 min
Cook Time:
10 min
Ready Time:
15 min

Servings

2 servings

Ingredients

spring mix salad greens
1 poached egg
1/2 cup rendered lardons bacon or pancetta
3 fresh figs quartered you can use other fruit like anything citrus or apple
1 tablespoon crushed walnuts
bottom half of hambuger bun or english muffin toasted
micro greens to finish I used radish sprouts

Vinaigrette Dressing

1/2 tablespoon finely minced shallot
1/2 tablespoon dijon mustard
1/4 teaspoon kosher salt
1/2 tablespoon fresh lemon juice
1/2 tablespoon wine vinegar
1/3 to 1/2 cup good extra virgin olive oil
fresh cracked pepper
1/2 teaspoon honey

Directions

Prepare the vinaigrette, by combining all the ingredients in a sauce pan and gently heating through to melt the honey then whisking them really well until all ingredients are fully incorporated. Take a piece of salad green dip it in and check for seasoning and adjust as needed and set aside.

Start by rendering down your bacon or pancetta on a tray in a 375 degree oven. You want it so most of the fat is gone and they are still tender but with intense flavor. Save the fat as its good for other uses like sauté potatoes.

Poach one egg per salad: Crack your egg into a ramekin so it is easy to drop in the water. Have a pan with some simmering water about 180 degrees with a little bit of white vinegar and stir the water quickly in one direction now drop the egg in and you will see that the white will wrap around the yolk almost like a mozzarella ball. You want to poach them for about 2 min for a runny egg you can adjust the time as you want. Take out and set aside on a plate.

Now it’s just assembly, start with your salad greens in a bowl and spoon the vinaigrette around the side of the bowl not directly onto the greens about 2 tablespoons but start with less and you can add as needed. Now push with a spoon the greens around the edges of the bowl so the dressing starts to coat the greens nicely. Now plate and place the fig quarters around the greens followed by the lardons of pancetta or bacon. Place the toasted bun or English muffin in the center and on top of that put the poached egg on ever so carefully as it is the privilege of the guest to break his own poached egg open. Finish with a few crushed walnuts and some micro greens and that’s it! Perfect spring salad!

Benny

Humboldt Goat Cheese the way I like it

bennydoro — Fri, 02 Dec 2011 09:16:00 +0000

Humboldt Goat Cheese the way I like it

On 12/02/2011 (Saturday) at 9:16 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/4j7ackc

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Details

Prep Time:
10 min
Cook Time:
10 min
Ready Time:
20 min

Servings

1 servings

Ingredients

Humboldt Fog
Honey
One apple fine dice
Fried thin soba noodles (optional)

Directions

Here is a link to the cheese producer you can find this one in any Whole Foods — www.cypressgrovechevre.com/…

Cut a thin slice of the goat cheese about ¼ inch thick and make sure it is at room temp. Now take your diced apple and lay them on a plate the same shape as the slice of cheese you have sliced. Lay the cheese on top, drizzle some honey and finish with fried soba noodles if you want some crunch or some toasted bread. That’s it enjoy with some good wine and good company!

Benny

Step by step in pictures here

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

Grilled Tuna Burgers with broccoli Asian slaw

bennydoro — Sun, 02 Oct 2011 18:45:00 +0000

Grilled Tuna Burgers with broccoli Asian slaw

On 10/02/2011 (Thursday) at 6:45 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/67mq8vg

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Details

Prep Time:
15 min
Cook Time:
12 min
Ready Time:
27 min

Servings

2 servings

Ingredients

Tuna burger:

1 pound Fresh tuna sushi grade
½ cup chopped scallions
1 1/2 tablespoon honey
1 1/2 tablespoon whole grain mustard

Asian slaw:

4 tablespoons soy sauce
4 tablespoons rice wine vinegar
Pinch of sugar
Teaspoon of Sesame seeds
One teaspoon sesame oil.
Fresh cilantro
2 cups of your favorite shredded coleslaw veg.
1/2 teaspoon wasabi powder or if you have it fresh wasabi

Directions

Make the slaw dressing by combining all the dressing ingredients and chill for a bit for flavors to meld. Mix into your favorite slaw mix when ready to use. You can buy packaged coleslaw mix or what I like to do is I take stems of broccoli and shred them until they look like spaghetti and add some Julian carrots as well as some red cabbage.

Chop the tuna until it’s a fine dice, now add the mustard, honey and scallion. Form into patty and chill for an hour to set them up.

Put this all together heat your grill to a very hot temperature, we are only going to sear the outside of the tuna burger and leave it very pink on the inside. You can cook them all the way through but you want it like a seared tuna steak. Put some canola oil on the patty and season with salt and pepper and put on the hottest part of the grill for about 60-90 seconds on the first side and about 60seconds on the second. This should be enough to give it that nice grilled flavor.

Now to assemble your burger, toast a bun that is not too hard like a chiabata won’t be very good use a regular hamburger bun will work just fine. Put some of that wasabi mayo on the bottom bun, now place your tuna patty on top. Take a healthy amount of the broccoli slaw place that on top of the patty followed by some fresh cilantro. Now put some wasabi mayo on the top bun as well and whola!

Your done…eat this baby with a cold beer

Benny

Step by step in photos here >>

About Benny

Tomato Salad with goat cheese, pancetta and walnuts

bennydoro — Sun, 02 Oct 2011 18:36:00 +0000

Tomato Salad with goat cheese, pancetta and walnuts

On 10/02/2011 (Thursday) at 6:36 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6l459v8

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Details

Prep Time:
10 min
Cook Time:
3 min
Ready Time:
13 min

Servings

2 servings

Ingredients

one pound or so compari tomatoes or any tomato of your choice
handful toasted walnuts
one cup rendered pancetta
Panko bread crumbs
fresh chopped chives

Dressing:

50/50 olive oil and balsamic vinegar blend together

Herb Goat Cheese

one cup fresh goat cheese
one tablespoon olive oil
any fresh herbs of your choice chopped finley and blended with the goat cheese to taste I used chives

Directions

This one will bring a tomato salad to a whole new place. Perfect light lunch of make a half portion for a starter.

Benny

Step by step in photos here >>