Olive Oil – Chef Benny Doro

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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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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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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Curry Shrimp with Bulgur Wheat

bennydoro — Wed, 02 Mar 2011 04:15:00 +0000

Curry Shrimp with Bulgur Wheat

On 03/02/2011 (Thursday) at 4:15 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/669pqw4

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Details

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

Servings

4 servings

Ingredients

One cup prepared bulgur wheat
24 Fresh cleaned medium shrimp
Fresh limes
Fresh mint
Long 8 inch wooden skewer

Shrimp Marinade:

Tablespoon madras curry powder
2 tablespoons dark brown sugar
Pinch of cumin
Juice of one lime
1/3 cup olive oil. Blend together and pour over shrimp for an hour or overnight

Directions

Shrimp marinade — Blend together and pour over shrimp for an hour or overnight.

Heat your grill as hot as you can get it, now grill the shrimp on the first side noting that there will be some flare ups which is fine as long as the shrimp don’t catch fire. Grill for 90 seconds first side, now turn over and finish one min on other side.

Now on a long plate put a nice path of the bulgur wheat down as seen in my photo. Now take the shrimp and put them on the skewer as I’ve done in the photo and lay against the bulgur wheat.

Add some chopped mint and some fresh lime and go to town!! To eat, push the shrimp into the bulgur wheat it will stick to it and give it a really nice texture and flavor.

*NOTE:

Make a lot of these.. make mounds of them as you won’t believe how great it makes a shrimp taste!

Benny

Step by step in photos 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.