Light & Healthy – Chef Benny Doro

Tomato, Basil and Ricotta Cheese Frittata

bennydoro — Wed, 10 May 2017 02:18:00 +0000

Tomato, Basil and Ricotta Cheese Frittata

On 05/10/2017 (Thursday) at 2:18 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/y8j5ahd7

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Details

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

Servings

4 servings

Ingredients

8 Large Eggs
One Cup Chopped Onion
Small Clove or Garlic Chopped
6-8 teaspoons Ricotta Cheese
chopped fresh basil
2 cups chopped tomato
Olive Oil
Kosher Salt and Pepper

Directions

Medium size pan on medium high heat add a splash of olive oil, salt and pepper then the onion, garlic and tomato and start to cook down for about 3-4 min until the tomatoes start to break apart.

Whisk the eggs in a bowl adding some fresh cracked pepper and a little salt. Pour into the pan making sure there is even distribution of the tomatoes. Now put a few dollops of the ricotta cheese around (think where you will cut slices so everyone will get some of the cheese) . Let cook until the bottom is set and you can see a crust forming around the sides.

Now into a 375 degree oven to finish cooking for about 10-20 min depending on thickness of the eggs and your oven temp. You will know when its ready the center will have a slight jiggle and it will have a nice crust on the outside.

Take out and drape some fresh basil on top. It will purfume it really nicley and add great flavor. Add a dollope of sour cream and your favorite hot sauce.

Great also at room temp so good for parties and leaving out for snacks.

Benny

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Roasted Chicken Breast with Mustard Onions

bennydoro — Thu, 23 Jul 2015 21:42:44 +0000

Preheat oven to 400 degrees. Add a good glug of olive oil and season your chicken breast with salt and pepper. Put into the center of the pan and arrange the sliced onions around the chicken. Also, season with salt and pepper and add some fresh or dried thyme.

Roast for about 20-25 min until the juices run clear from the chicken. Take chicken out and cover with tin foil. In the same pan put on medium heat and add a teaspoon of mustard and 1/4 cup of cream to the onions (remove the Thyme stems if needed) and stir until incorporated and you have a nice thick sauce. Taste for seasoning and adjust as needed.

Spoon over the chicken and serve with your favorite greens such and saute asparagus.

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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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Spicy Tequlia Oysters

bennydoro — Sun, 02 Dec 2012 21:44:00 +0000

Spicy Tequlia Oysters

On 12/02/2012 (Sunday) at 9:44 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/7duydm6

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Details

Prep Time:
15 min
Cook Time:
3 min
Ready Time:
18 min

Servings

2 servings

Ingredients

12 Oysters shucked make sure to save the liquor
tablespoon unsalted butter
3 tablespoon good mayonaise
one shot patron silver
one tablespoon Tabasco Chipoltle
tablespoon chopped garlic

Directions

Mix everything together except the oysters of course to make the dressing. Shuck the oyster make sure not to spill the liquor and spoon about a tablespoon of the dressing on top of the oyster and broil for about three min until bubbling.

Enjoy with some Patron Silver and some lime wedges

Cheers!

Benny

Stir Fry Escarole and Tofu

bennydoro — Sun, 02 Sep 2012 14:08:00 +0000

Stir Fry Escarole and Tofu

On 29/02/2012 (Wednesday) at 2:08 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/7e9vf4z

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Details

Prep Time:
3 min
Cook Time:
3 min
Ready Time:
6 min

Servings

1 servings

Ingredients

half a head of escarole
one cup firm tofu cut into strips
handful chopped chili
one clove of garlic chopped
kosher salt and pepper
olive oil

Directions

Does not get easier than this, chop up the escarole, chili, garlic and tofu. Smoking hot pan couple tablespoons olive oil in pan until smoking. Add all ingredients let sit for 30 seconds and start tossing around add a pinch of kosher salt and pepper keep tossing around until you can see all the leaves of the escarole wilted about one more min.

That’s it! Easy super tasty and healthy.

Benny

Spicy Clams and Shrimp

bennydoro — Sat, 01 Sep 2012 23:49:00 +0000

Spicy Clams and Shrimp

On 09/01/2012 (Monday) at 11:49 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/82sb874

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Details

Prep Time:
10 min
Cook Time:
7-10 min
Ready Time:
17 min

Servings

2 servings

Ingredients

8-10 little neck clams or any clams of your choice
8-10 medium shrimp
3 cloves of garlic chopped
one red chili chopped
1 tablespoon red pepper paste see photo for example
teaspoon fish sauce
tablespoon sugar
handful of fresh basil chopped once
vegatable oil

Directions

WATCH THE VIDEO

Start with a hot wok or pan and add three tablespoons of vegetable oil and let it get smoking hot. Now add the garlic and chilies and let sit for 15 seconds of so the stir them around for about one min.

Now add the clams and depending on the size of them how long they will take to open. stir them around a bit and if needed add a splash of water and cover for a min or so and they will pop open. (you get all that great clam juice as part of the sauce) discard any clams that don’t open.

Now add the red pepper paste, fish sauce and sugar stir fry constantly for about a min. Then add the shrimp and basil and toss a few more times the shrimp will cook quick. The sauce should become one with everything in the wok. Remember to keep the heat almost on high. If for some reason it gets to hot pull it off the heat for a min but you need really high heat for this.

Plate and finish with a little more fresh basil and some more chopped chili if you want it even hotter.

Keep it low carb buy just eating it this way no rice I think you will find it hugely satisfying as the flavor is crazy!

Benny

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Tofu and Shrimp Steak

bennydoro — Sat, 01 Sep 2012 01:48:00 +0000

Tofu and Shrimp Steak

On 09/01/2012 (Monday) at 1:48 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/7m3gtup

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Details

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

Servings

2 servings

Ingredients

7 oz of firm tofu
5 medium raw shrimp cleaned and shelled
one egg white
vegetable oil one cup flour for frying
one chopped scallion

Sauce

1/2 cup of benny’s asian marinade see link in the instructions
1/2 cup of beef stock you can use vegatable stock to keep it vegitarian

Garnish

pickled ginger
chives
radish sprouts
fresh cilantro

Directions

You will need my Asian marinade for the sauce which can be found here:

https://vault.bennydoro.com/time-machine/tm-002/chef/recipes/bennys-asian-marinadesauce/

2 cups light soy sauce
3/4 cup brown sugar
teaspoon sesame oil
1/2 cup rice wine vinegar
5 cloves of garlic minced
large knob of ginger minced
tablespoon toasted sesame seeds

Combine that with 1/2 cup of beef stock in a small pot and bring to a simmer and let reduce slightly keep tasting you will know when there is a perfect balance of sweet and richness should be a pretty thin sauce do look for anything gloppy.

To prepare the STEAK part put the tofu, shrimp and egg white into a food processor and blitz until smooth. Now into a bowl and add the scallions and mix well.

Now form an oval shape with the mixture on a plate (see photo) or you can make these into individual portions and put into the fridge for 30 min to set 60 min will get you best result.

Transfer the chilled tofu steak to a bowl with the flour and dredge all around. Be careful the tofu steak is very delicate and will break or mush apart so transfer it carefully and coat with flour carefully.

Hot pan vegetable oil about 1/4 inch in the pan and put the tofu steak in (again carefully) and let cook on the one side until its golden brown about 3-4 min. Turn over and let finish cooking an additional 2 min basting along the way to make sure all the sides get cooked as well.

Transfer to a serving plate and drizzle the sauce on top and around. Finish with the fresh cilantro, ginger,,radish sprouts and chives on top. You can substitute for other garnishes it’s up your taste.

Enjoy this one I am sure the vegetarians will be fans and maybe even a few meat eaters.

Benny

Roast Chicken and Millet Salad

bennydoro — Fri, 03 Aug 2012 23:29:00 +0000

Roast Chicken and Millet Salad

On 08/03/2012 (Thursday) at 11:29 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6wqeqaw

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Details

Prep Time:
10 min
Ready Time:
10 min

Servings

1 servings

Ingredients

one cup prepared Millet one cup millet into pan, tablespoon olive oil pinch of salt water up 1/2 inch from the top boil then simmer until done covered
2 tablespoons chopped cashews
2 tablespoons chopped rasins or dried cranberries
2 cups of your favorite mixed greens scrunch them together and chop through every inch
handfull of fresh chopped mint
one cup chopped or ribbon sliced roast chicken breast

Dressing

1/2 cup olive oil
teaspoon deli mustard
tablespoon fresh lemon juice
drizzle of honey
a little water teaspoon or so to cut the richness

Directions

Make the dressing mix all ingredients together and set aside.

Put all the salad ingredients in a bowl season with a pinch of kosher salt and pepper. Drizzle some of the dressing around the edges of the bowl not directly on the salad and start to push the salad around the edges gently until it is nicely coated you will use maybe a tablespoon or slightly more. You want the dressing to enhance those beautiful ingredients not mask them.

Pile on a plate carefully almost lifting it off the plate so the salad looks like it could breath. I added some fresh chopped chili for some heat but that’s me.

Enjoy!

Benny

Rock and Roll Shrimp

bennydoro — Thu, 02 Aug 2012 14:23:00 +0000

Rock and Roll Shrimp

On 28/02/2012 (Tuesday) at 2:23 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6qre6ul

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Details

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

Servings

2 servings

Ingredients

4-5 large cleaned shrimp per person this recipe if for 9-10 shrimps
fresh lime

Marinade

2 tablespoons Japanese mayo Kewpie is my favorite
tablespoon Sriracha Sauce
one clove of garlic chopped
1/2 teaspoon curry powder I like Madras
teaspoon lime juice

Directions

Combine all the ingredients for the marinade and mix well. Drop your shrimp in and make sure they are all coated well and let marinade for ten min.

Take shrimp out making sure all the shrimp is covered in the marinade and lay them on a baking sheet making sure not to crowd them.

Now under a broiler for about 3 min one side then turn over for another 2 min until you can see the marinade starting to caramelize a bit, the sauce/marinade will be running off a bit but this is ok.

Take shrimp our and plate them on their side as you can see in my photo. Now drizzle the sauce that is on the baking sheet over the shrimp. To get that extra level of texture and flavor using a blow torch start to brulee the sauce until it bubble and start to char just a bit.

Serve with some lime wedges and cold beer. Best when eaten with the new Van Halen record blasting!

Benny