Samsung Club des Chefs

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Samsung House

Samsung House

Last month I was lucky to have the opportunity to work the Samsung Club des Chefs dinner where I got to cook and plate alongside some of the top Chefs in the world. It was spectacular!

Here are a list of Chefs that were presented.

  • “Michel Troisgros, the third-generation owner of a three Michelin star restaurant since 1968, and president of Samsung Club des Chefs;
  • Eric Trochon, winner of Meilleurs Ouvriers de France 2011, one of the most difficult national cooking contests in France. Eric plays multiple roles as renowned chef, food stylist and professor at the Ferrandi Culinary School in Paris, France;
  • Christopher Kostow, the second American-born and the third youngest chef ever to receive three Michelin stars; and
  • Frank Castronovo and Frank Falcinelli (The Franks), acclaimed Brooklyn, New York-based tastemakers at the forefront of the American chef-restaurateur movement.”

Samsung Home Chefs

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The Franks 1st course, roasted vegetables in a roasted cippolini onion vinaigrette with balsamic and avocado

Eric Trochon's Kalamata Olive stuffed lamb loin, roasted tomatoes, and polenta croquettes

Eric Trochon’s Kalamata Olive stuffed lamb loin, roasted tomatoes, and polenta croquettes

Plating with Chef Laura Merrick! She is a dream to work with.

Plating with Chef Laura Merrick! She is a dream to work with.

Chef Eric Trochon's Curried Cauliflower 1st course

Chef Eric Trochon’s Curried Cauliflower 1st course

Chef Robb from CEP, Food Stylist, Chef Eric Trochon, Chef Laura Merrick, and I

Chef Robb from CEP, Food Stylist, Chef Eric Trochon, Chef Laura Merrick, and I

Such an awesome experience! I loved everyone and every moment!

Cheers

Chef Sean Gallagher

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#Wining and #Dining

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#Wining and #Dining

I had the chance to have a glass of 1959 Grands Echezeaux chateau lafite Rothschild at a private event with a client last month. All I can say is wow.

It was incredible. It had so much sediment we decanted it twice. After an hour of letting it breath it was smooth and had many layers of depth. Definitely a life experience for sure.

Orange and Marjoram Roast Chicken, Homemade Tagliatelle, Herb Butter Roasted Asparagus

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Beautiful meal to entertain

Beautiful meal to entertain

 

I’ve had a roasting chicken in my freezer for a few weeks and decided, since there is literally nothing better than roast chicken, to defrost, brine, and roast off the little bird.

When roasting chicken I like to make sure the skin is completely dry. Dry skin, with pats of butter underneath will lead to deliciously crisp chicken skin. Cooking the chicken at a high temperature to start off the browning, and then lowering it for the rest of the cooking period will make a perfectly crisp and tender-juicy bird.

 

Orange and Marjoram Roast Chicken

3 pound whole chicken, brined (recipe below)

1 bunch carrots (with tops if you prefer)

2 shallots, quartered

4 cloves garlic

1 Orange, cut in quarters

Herb butter

Herb butter smeared all over the chicken - stuffed with garlic and oranges

Herb butter smeared all over the chicken – stuffed with garlic and oranges

 

  • Remove chicken from brine, dry completely.
  • Place carrots, garlic, shallots into a roasting pan, place roasting rack on top. I like to do this so that the juices and fat from the chicken drip down and cook and season the vegetables.
  • On top of the roasting rack place the chicken. I put two cloves garlic and 2 quarters of oranges into the cavity of the chicken. The other two quarters of the orange I roasted alongside the chicken, and let the juices inside concentrate to squeeze over the chicken when eating.
  • Using your fingers, lift the skin off the breast of the chicken, not tearing or removing, but lifting from the meat.
  • Use one hand to hold skin open, and the other to stuff herb butter down under the skin onto the breast meat of the chicken.
  • Stuff as much butter under the skin as you can, and anywhere else under the skin of the chicken you desire.
  • Pat the skin back down, season the chicken with kosher salt and ground black pepper. Drizzle with a little olive oil and place into the oven at 425 degrees for 20 minutes.
  • Turn the oven back down and cook at 350 for 1 hour.
  • Check the chicken, if blood is pooling at the back cavity of the bird, then it needs to cook further. If the juices are running clear then it is done.
  • Remove the chicken and let it rest for 15-20 minutes to produce an extremely juicy piece of meat.
Perfectly roasted chicken

Perfectly roasted chicken

Herb Butter

1 stick butter, softened

1 T finely chopped fresh marjoram (Oregano is a fine substitute as well)

2 T finely chopped fresh flat leaf parsley

1 T finely chopped fresh thyme

1 T orange zest

1/2 t kosher salt

freshly ground black pepper

Brine

8 cups water

1/4 cup kosher salt

1/2 cup granulated sugar

2 T herbs de provence

2 T Mustard seeds

1 Orange, juiced and peel

  • Start with 4 cups hot water, add in sugar, salt, orange juice and peel, and seasonings. Stir until sugar is dissolved.
  • Add remaining 4 cups of cold water. Submerge your chicken into the brine and leave for 2-6 hours.
  • Remove Chicken from brine, dry off completely and let sit for an hour to let the water content of the chicken equalize.

Herb Butter Roasted Asparagus

1 bu Asparagus

2 T herb butter

Sprinkle salt

Dash ground black pepper

Asparagus smothered in herb butter

Asparagus smothered in herb butter

  • Cut your asparagus to size, removing the woodsy bottom part.
  • Lay them flat on a tray, and drop pats of softened herb butter on them.
  • Using your hands, smear the butter evenly oven all of the asparagus.
  • Sprinkle a small amount of salt and pepper (because the butter is heavily seasoned)
  • Roast at 400 for 7-10 minutes. Do not over cook, they will turn to mush. 🙂

 

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Homemade Tagliatelle Pasta

3 whole large eggs

2 cups durum flour (If you can’t find specialty flours I’ve made it with AP flour at its just delish)

2 T olive oil

1 pinch kosher salt

  • Place two cups of flour and salt into a bowl and make a well.
  • Beat the eggs in a another bowl with the oil.
  • Pour egg mix into the well off the flour.
  • Using a fork, start to combine the egg and flour by mixing in a little in from the sides at a time.
  • Do this until all the liquid is combined. A dough will start to form.
  • Remove this newly formed dough to a lightly floured work surface – a butcher block wood or stainless steel top will work best.
  • Using your hands, knead the dough ball until is forms a smooth surface.
  • The technique for pasta is a little different than bread dough. You want to roll with your palms, to make even motions to create a smooth surface.
  • Kneading the pasta dough onto itself for 6-10 minutes will provide you with a smooth, elastic dough.
  • Wrap the ball of dough in plastic and refrigerate for 20 minutes.
  • Remove the dough from the refrigerator and cut in half.
  • Using your pasta machine, start on the lowest setting 0. Feed the dough through the machine until you have an even thickness.
  • Keep doing this, folding the dough over onto itself to get an even rectangle.
  • Do this over and over for each setting until you get to 6 or 7 on your pasta machine.
  • It will become thinner with each setting, and you will need to dust the sheet of pasta with flour to prevent it from sticking together.
  • When the pasta is thin enough that you can almost see through it. Pass it through the cutter on your machine or cut by hand.
  • When the pasta is cut, dust with flour to prevent the strands from sticking together.Pasta ready to be cooked
  • Place the pasta onto a lightly floured sheet pan until ready to cook.
  • Cook in rapidly boiling, salted water for 3-5 minutes. When the pasta is fully cooked it will be floating and have a lighter color.

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*At this point I had taken all the juices from the chicken and scraped the bottom of the roasting pan for all the flavor. Add this to a sauté pan and started to reduce.

 

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As the hot pasta came out of the pot, I added it to the reducing chicken juices. The result was a deliciously flavorful pasta. At the end before serving I added 2 T of leftover herb butter to pan and mixed it together. The flavor of the chicken jus with the pasta and herb butter was incredible and I recommend if you make this dish to do it the same way.

Plated meal, sliced breast meat, tagliatelle, asparagus

Plated meal, sliced breast meat, tagliatelle, asparagus

This meal is a little more involved than the recipes I normally post, but I guarantee that the reward is worth the effort. Delish!

 

Enjoy!

Enjoy!

Try it out!

 

Cheers

 

Sean Patrick Gallagher

Farm to Table: Quality vs. Convenience

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In my profession, I have the luxury of seeing into the lives of others. I get to sip the champagne, shine the silver, and line the tables with the finest linens and china. Although it isn’t every little boys dream, it has always been mine. I recently had the pleasure of spending the day on a client’s farm, picking, preparing, and serving some of the most beautiful vegetables I have ever had the pleasure to work with. There is something about walking through rows lined with bright-rainbow chard, picture perfect onions, and tiffany blue berries that makes my heart flutter.

This affair took place on the farmstead estate of my clients. A grand property with rolling hills along the Connecticut countryside. We strolled through the garden together pulling onions, garlic, and beets by their roots from the ground. We snipped chard, romaine, merlot greens, parsley, tarragon, and nasturtiums.  With a cart filled, we rolled into the pristine white kitchen and made a mess. Cleaning greens and filling the porcelain farm sinks with mud.

An hour later all the vegetables were prepped, and my delightful client left me to my own devices in the kitchen. For a Chef… I don’t know if it gets any better than this. Cutting onions that I handpicked only moments later. Peeling a russian breed of garlic; cloves the size of golfballs! Embracing the farm to table style, I crafted a menu around fresh-seasonal vegetables.

Over the next 5 hours I rushed around and prepared a fantastic feast. Here’s what I served:

Farm Dinner

Cheese Board

Hor d’ourves

Citrus marinated shrimp with herbed creme fraiche

Avocado chicken salad on corn tortilla rounds

 

Farm greens

 Fresh peas, merlot greens, roasted beets, feta, pancetta crisp, lemon dill dressing

Grilled Beef

New York Strip, au jus, roast fingerlings, zucchini gratin, smothered chard

 

Banana Tarte Tatin

Caramelized banana, pastry, vanilla gelato, cashew

 Banana Tarte Tatin

2 sheets frozen puff pastry

1 bunch bananas

1 cup dark brown sugar

1 cup white sugar

1/4 cup water

1/4 cup dark rum

1 stick butter

1/8 t vanilla extract

1/8 t ground cinnamon

1: In a small saucepan, add sugars and water. Bring to a boil, and cook until dark amber color stirring constantly.

2: Add butter in small pats, whisking in to combine.

3: Add rum, cinnamon, and vanilla.

4. Peel all bananas, slice in half longways. In a large rectangle baking dish, lay bananas down.

5: Pour caramel over the bananas evenly.

6: Place sheets of puff pastry over the top and press down tightly.

7: Bake in a 375º oven for 30 minutes, or until golden brown.

8: Let cool for 20 minutes, invert the pan so the bananas are on top.

10: Serve warm with whipped cream or ice cream.

This dessert is so simple, and absolutely delicious.

All in all it was a beautiful experience and definitely a life lesson for me. Living in New York City has taught me to sometimes choose a more convenient option, but there are far more quality options out there.. just takes a little more time to achieve. In the end, it is worth it.

Cheers!

Sean

Braised Pork with roasted mushrooms, roasted potatoes, watercress, lemon dill dressing

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Heres a different way to use a pork roast. Searing, slicing, and then braising the pork adds a ton of flavor and makes this a quick cooking dish. Flavors of fire roasted tomatoes, roasted mushrooms, dill, watercress, and citrus make this a beautiful summer dish.

 

Braised Pork with roasted mushrooms, roasted potatoes, watercress, lemon dill dressing

2 pound pork roast, boneless

1/2 bu dill, chopped

1/2 bu parsley, chopped

2 cups veg stock

1 large can fire roasted tomatoes, crushed

10 cloves garlic, minced/sliced

2 pounds small yellow potatoes

2 lemons, juiced

1 bu watercress, cleaned and chopped

1 portobello, sliced

4 shitake, stemmed and sliced

1 ct crimini mushrooms, quarted

1 cup crumbled feta

2 T capers, drained

 

 

1: Sear pork in 2 T olive oil on medium high heat, rotating once so both sides are caramelized.

2: Remove from heat and let cool. In the same pan, add you mushrooms, and 1 clove garlic minced. Cook over high heat to caramelize mushrooms. Season with salt and pepper.

3: Remove mushrooms and add sliced onion and 2 cloves minced garlic.

4: Cook over medium heat until onion is cooked. Add vegetable stock, cook down for 5 minutes on high. Add tomatoes, crushing them in your hands as you add them to the pot, turn down heat and cook for 5 more minutes.

5: Slice your pork into 8 equal portions by cutting it in half, then fourths, then 8ths.

6: Lay pork into the sauce so they fit snug.

7: Add capers, top with mushrooms, and half the feta.

8: Place in a 500 degree oven for 15 minutes.

10: When pork comes out, make sure it is cooked through, top with more feta and chopped parsley.

Roasted potatoes with watercress and lemon dill dressing 

1: Half potatoes, toss in olive oil with salt and pepper and 1 clove sliced garlic

2: Roast at 400 for 15 – 20 minutes until brown and crisp

3: Clean and cut watercress, place in bowl to side

4: In a container place 1 clove garlic, 1/2 bu dill, 1/2 bu parsley, and juice of one lemon.

5: Add 1/4 cup olive oil and 2 T water. Puree until smooth. Season with salt and pepper.

6: When potatoes are hot out of the oven, toss in with watercress and dressing.

Serve hot or room temperature.

 

This recipe is delicious, healthy, and very flavorful. Try it out!

 

Cheers,
Sean Patrick Gallagher

Two Dishes, One Chicken

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Roasted Chicken has got to be my all time favorite meal. It is so simple and yet, so complex. I have roasted a chicken many different ways; with truffle butter under the skin, stuffed with sausage, or simply dressed with herbs. There are a ton of ways to roast a chicken, but this is how I do it.

1: Clean your bird in cold water, check the skin for any leftover feathers or abnormalities and remove them.

2: Remove the innards of the bird; you can keep them and roast them along side the bird or toss them.

3: Dry your bird completely dry. Moisture on the skin of the bird will prevent a nice crisp finished product.

4: Using your fingers, gently slide underneath the skin of the breast of the bird and loosen it, creating a cavity between the breast and the skin. Here you can place butter, herbs, any kind of flavorings you wish to impart on the chicken.

5: Cover the bird in freshly ground black pepper, a liberal amount of kosher salt, and drizzle olive oil all over it. Massage the seasoning into the bird.

6: Place the bird on a roasting rack or sheet pan. I like to make a bed of aromatics; carrots, onions, garlic, celery, thyme.. and place the chicken on top so the chicken is not directly touching the metal and the aromatics cook along with it.

7: Place the bird in a 400° oven for 20 minutes.

8: After 20 minutes, rotate the pan, lower the heat to 375°, and place the time for 1 hour. (This will be perfect for a 3 pound chicken, add an additional 20 minutes per pound for large birds)

9: Remove the chicken and let it rest for 10 minutes.

10: I like to remove the breasts and slice them, then cut the chicken into pieces: thighs, legs, and wings.

11: Use the drippings from the chicken to create a flavorful sauce.

With this roast chicken, I caramelized one onion, a few sliced mushrooms, and chopped up the aromatics that roasted with the chicken. I then adds the drippings from the roast chicken to create a sauce. Served over a bed of whole wheat couscous and some delicious fresh pea shoots, this is a fantastic, healthy, easy, and delicious meal.

 

Every time you roast a chicken there is leftovers. With that leftover chicken I usually make soup or shred the chicken for many different dishes.. salads, enchiladas, tacos.. and so on.

In NYC I once ate a chicken salad that used avocado instead of mayonnaise, which for me was heaven because nothing in the world disturbs me more than that god-forsaken product! Here is a quick and delicious recipe to utilize left over chicken.

Avocado Chicken Salad

2 cups leftover roasted chicken, shredded or chopped

2 large avocados

1 lime juiced

2 T chopped fresh cilantro

2 T sour cream

1 t kosher salt

fresh ground black pepper

Corn or wheat tortillas

dash of hot sauce

1: Shred your leftover chicken, make sure there is no cartilage or bones. If you want to make this and don’t have leftover roasted chicken you can use a rotisserie chicken from the grocery, or roast chicken thighs and pull the meat.

2: Mash the avocados separately with lime juice, sour cream, and cilantro. Season with salt and pepper and mix well. Mix in chicken and stir well to combine.

3: Toast whole wheat tortillas, serve the chicken salad cold on the tortillas with a squeeze of fresh lime and a dash of hot sauce.

This dish couldn’t be easier and is delicious, a much healthier alternative to traditional chicken salad.

Cheers,

Sean Patrick Gallagher

Albóndigas

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Whenever I have ground beef around, I challenge myself to make something different. I stuff peppers, fill tortillas, or  make hearty bolognese. Scouring through our fridge in Philly, I decided that I would make a style of meatball named Albóndigas, a spanish style meatball dish.

For this recipe I wanted to use what I had lying around and in the fridge, so you could substitute many of the items I use with what you have in your fridge.

Albóndigas – Serves 4-6 (Depending on how hungry you are!)

2 pounds ground beef

1/4 cup cracker crumbs

1/4 cup milk

1 egg

2 T chopped cilantro

1/2 teaspoon cinnamon

1 teaspoon  ground oregano

1/2 cup crumbled feta

1 T ground cumin

1/8 t hot pepper flake

1/2 large white onion, small diced

3 cloves garlic, minced

Sauce:

1 can san marzano tomatoes, pureed

2 small carrots, peeled and shredded

1/2 large white onion, minced

4 cloves garlic, minced

1 T kosher salt

1 T white sugar

1 T vinegar

Mix together all items except the onion and garlic. Do not over mix or you can make the beef tough.

Separately, Cook onion until soft in 1 T olive oil, Add garlic and cook for 2 minutes

Let cool, mix into meat mixture.

In the same pan you cooked the onion add enough olive oil to fill pan 1/2 inch.

Roll the meatballs into golf ball size.  Once the oil is hot, add meatballs to brown, brown on both sides. remove from heat and add 1/2 white onion minced, 4 cloves garlic minced, 2 carrots shredded.

Once the onion and carrot are soft, add tomato puree. Add 1 T kosher salt and 1 T sugar, cook for 20 minutes over medium heat covered. Add meatballs back in and cook for 1 hour on medium low heat. Stirring every 20 minutes to prevent scorching on the bottom of the pan. Taste the sauce for seasoning and finish with a splash of good vinegar to balance sauce.

Finish with a drizzle of good oil and chopped fresh cilantro and feta.

Try this recipe out! Super easy and delicious.

Cheers,
Sean Patrick Gallagher