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This Is Geoffrey Zakarian’s Secret to a Perfectly Cooked Steak

This Is Geoffrey Zakarian’s Secret to a Perfectly Cooked Steak


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The ‘Chopped’ judge and Iron Chef revealed to us his favorite cut of steak and how to cook it perfectly

“It’s easy to throw a steak on the grill, and it’s equally easy to ruin it.”

Geoffrey Zakarian, Food Network star and successful restaurateur, might know a thing or two about perfecting the art of steak. We spoke with Chef Zakarian at his iconic restaurant, The Lambs Club in New York, over a few glasses of Beringer wine, Zakarian’s newest partner.

Zakarian’s preferred cut of steak is the ribeye or sirloin cut, especially when he’s pairing it with a full-bodied red wine. Many people would reach for Kobe beef first, but there’s too much fat and it’s expensive. But once you have your prime cut of ribeye, there’s still many ways you can ruin it.

“The grill isn’t hot enough or clean enough; the steak is too cold — it should be room temperature,” Zakarian told The Daily Meal. “If it’s cold, the steak will be grey on the outside and red on the inside; you want it room temperature when it hits the grill so it cooks evenly.”

And the number one steak skill to master, according to Zakarian? Seasoning your steak correctly.

“Basically steak should be entirely salt-crusted,” he said. “Under-seasoning steak is a common rookie mistake. You absolutely need a crust on it. And make sure you cut the steak straight and not at an angle.”

As a bonus, Chef Zakarian told us the secret to The Lambs Club’s perfectly succulent lamb/veal/beef meatballs:

“It’s the voluminous amount of heavy cream,” he said. “Cream is fat, and fat is flavor. Plus we use almost zero breadcrumbs and egg.”


Cooking with the Food Network’s Geoffrey Zakarian

It’s easier to name something food-related Geoffrey Zakarian hasn’t done than to list out his accomplishments. The star of multiple Food Network shows, Zakarian is also chef/partner at The Lambs Club and culinary director of the iconic Plaza Hotel, both in New York City, and head of food and beverage at the Water Club at Borgata in Atlantic City.

He’s also a cookbook author his newest is “My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients.”

We caught up with Zakarian at Borgata during the annual Savor Borgata food fest, where he did a cooking demo and took some time to chat over cocktails. He offered five small but essential tips:

1. If you can only have two gadgets in the kitchen, make them a blender and a pot with a strainer. “With those, I can do anything,” Zakarian says.

2. “The biggest mistake you can make is not properly seasoning,” Zakarian says, referring to the chefs he judges on “Chopped” on the Food Network. “If you overcook a steak that’s property seasoned, it still tastes like a steak,” he explains. “If you don’t use salt and pepper, it has no taste.”

3. Conversely, under-season a sauce. “When you taste a tiny spoonful, it should taste under-seasoned — because if you season it perfectly for a small spoon, when you eat 8 ounces, it will be too salty,” he says.

4. Never rinse your pasta when you’ve finished cooking it. Leave the starch on so the sauce will bind to it.

5. The exact time it takes for a perfect hard-boiled egg is 12 minutes. Five for soft-boiled. That is final!

Advice on crafting cocktails for a party:

“I like classics with a twist. If you come to my house for a party, there will be one or two cocktails I’ll make and I’ll curate the wine — maybe five things to drink. No open bar. You’re not at a bar.”

This is Zakarian’s ninth season as a judge on the cooking competition.

He is co-host of this foodie talk show.

After winning “The Next Iron Chef: Super Chef” in 2011, Zakarian joined Bobby Flay, Mario Batali and other culinary superstars as an official Iron Chef. He swears they don’t know the secret ingredients ahead of time: “We think on the fly.”

Make Supercharged Chicken Wings from “My Perfect Pantry”:

¼ pound (1 stick) unsalted butter, softened

6 oz. Roquefort or other blue cheese, crumbled

½ cup of Zakarian’s Foolproof BBQ Sauce (also in the book) or store-bought sauce

½ cup piquillo peppers, drained well

2 teaspoons smoked paprika

Kosher salt and freshly ground black pepper

2 ½ pounds chicken wings, separated at the joints and patted dry

1. In a medium bowl, whisk together the butter and 4 ounces of the blue cheese to make a smooth, soft butter. Transfer to a serving bowl and set aside at room temperature (you want this to remain creamy but not melted).

2. In a blender, puree the barbecue sauce, piquilllos, 1 teaspoon cumin and 1 teaspoon paprika. Pour into a bowl large enough the hold the wings once fried.

3. In a deep pot, heat 3 inches of oil to 365 degrees. In a shallow dish, combine the flour with the remaining 1 teaspoon cumin and paprika, and season with salt and pepper. Then season the wings with salt and pepper. Dredge them lightly in the flour and fry, in batches, until golden brown and crispy, about 13 minutes. Drain briefly on paper towels, but add, while still very hot, to the barbecue mixture. Toss to coat all the wings in the sauce and transfer to a serving platter.

4. Dollop a little of the blue cheese butter on top to let melt. Serve the rest in a bowl on the side, and garnish with the remaining crumbled blue cheese.


Cooking with the Food Network’s Geoffrey Zakarian

It’s easier to name something food-related Geoffrey Zakarian hasn’t done than to list out his accomplishments. The star of multiple Food Network shows, Zakarian is also chef/partner at The Lambs Club and culinary director of the iconic Plaza Hotel, both in New York City, and head of food and beverage at the Water Club at Borgata in Atlantic City.

He’s also a cookbook author his newest is “My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients.”

We caught up with Zakarian at Borgata during the annual Savor Borgata food fest, where he did a cooking demo and took some time to chat over cocktails. He offered five small but essential tips:

1. If you can only have two gadgets in the kitchen, make them a blender and a pot with a strainer. “With those, I can do anything,” Zakarian says.

2. “The biggest mistake you can make is not properly seasoning,” Zakarian says, referring to the chefs he judges on “Chopped” on the Food Network. “If you overcook a steak that’s property seasoned, it still tastes like a steak,” he explains. “If you don’t use salt and pepper, it has no taste.”

3. Conversely, under-season a sauce. “When you taste a tiny spoonful, it should taste under-seasoned — because if you season it perfectly for a small spoon, when you eat 8 ounces, it will be too salty,” he says.

4. Never rinse your pasta when you’ve finished cooking it. Leave the starch on so the sauce will bind to it.

5. The exact time it takes for a perfect hard-boiled egg is 12 minutes. Five for soft-boiled. That is final!

Advice on crafting cocktails for a party:

“I like classics with a twist. If you come to my house for a party, there will be one or two cocktails I’ll make and I’ll curate the wine — maybe five things to drink. No open bar. You’re not at a bar.”

This is Zakarian’s ninth season as a judge on the cooking competition.

He is co-host of this foodie talk show.

After winning “The Next Iron Chef: Super Chef” in 2011, Zakarian joined Bobby Flay, Mario Batali and other culinary superstars as an official Iron Chef. He swears they don’t know the secret ingredients ahead of time: “We think on the fly.”

Make Supercharged Chicken Wings from “My Perfect Pantry”:

¼ pound (1 stick) unsalted butter, softened

6 oz. Roquefort or other blue cheese, crumbled

½ cup of Zakarian’s Foolproof BBQ Sauce (also in the book) or store-bought sauce

½ cup piquillo peppers, drained well

2 teaspoons smoked paprika

Kosher salt and freshly ground black pepper

2 ½ pounds chicken wings, separated at the joints and patted dry

1. In a medium bowl, whisk together the butter and 4 ounces of the blue cheese to make a smooth, soft butter. Transfer to a serving bowl and set aside at room temperature (you want this to remain creamy but not melted).

2. In a blender, puree the barbecue sauce, piquilllos, 1 teaspoon cumin and 1 teaspoon paprika. Pour into a bowl large enough the hold the wings once fried.

3. In a deep pot, heat 3 inches of oil to 365 degrees. In a shallow dish, combine the flour with the remaining 1 teaspoon cumin and paprika, and season with salt and pepper. Then season the wings with salt and pepper. Dredge them lightly in the flour and fry, in batches, until golden brown and crispy, about 13 minutes. Drain briefly on paper towels, but add, while still very hot, to the barbecue mixture. Toss to coat all the wings in the sauce and transfer to a serving platter.

4. Dollop a little of the blue cheese butter on top to let melt. Serve the rest in a bowl on the side, and garnish with the remaining crumbled blue cheese.


Cooking with the Food Network’s Geoffrey Zakarian

It’s easier to name something food-related Geoffrey Zakarian hasn’t done than to list out his accomplishments. The star of multiple Food Network shows, Zakarian is also chef/partner at The Lambs Club and culinary director of the iconic Plaza Hotel, both in New York City, and head of food and beverage at the Water Club at Borgata in Atlantic City.

He’s also a cookbook author his newest is “My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients.”

We caught up with Zakarian at Borgata during the annual Savor Borgata food fest, where he did a cooking demo and took some time to chat over cocktails. He offered five small but essential tips:

1. If you can only have two gadgets in the kitchen, make them a blender and a pot with a strainer. “With those, I can do anything,” Zakarian says.

2. “The biggest mistake you can make is not properly seasoning,” Zakarian says, referring to the chefs he judges on “Chopped” on the Food Network. “If you overcook a steak that’s property seasoned, it still tastes like a steak,” he explains. “If you don’t use salt and pepper, it has no taste.”

3. Conversely, under-season a sauce. “When you taste a tiny spoonful, it should taste under-seasoned — because if you season it perfectly for a small spoon, when you eat 8 ounces, it will be too salty,” he says.

4. Never rinse your pasta when you’ve finished cooking it. Leave the starch on so the sauce will bind to it.

5. The exact time it takes for a perfect hard-boiled egg is 12 minutes. Five for soft-boiled. That is final!

Advice on crafting cocktails for a party:

“I like classics with a twist. If you come to my house for a party, there will be one or two cocktails I’ll make and I’ll curate the wine — maybe five things to drink. No open bar. You’re not at a bar.”

This is Zakarian’s ninth season as a judge on the cooking competition.

He is co-host of this foodie talk show.

After winning “The Next Iron Chef: Super Chef” in 2011, Zakarian joined Bobby Flay, Mario Batali and other culinary superstars as an official Iron Chef. He swears they don’t know the secret ingredients ahead of time: “We think on the fly.”

Make Supercharged Chicken Wings from “My Perfect Pantry”:

¼ pound (1 stick) unsalted butter, softened

6 oz. Roquefort or other blue cheese, crumbled

½ cup of Zakarian’s Foolproof BBQ Sauce (also in the book) or store-bought sauce

½ cup piquillo peppers, drained well

2 teaspoons smoked paprika

Kosher salt and freshly ground black pepper

2 ½ pounds chicken wings, separated at the joints and patted dry

1. In a medium bowl, whisk together the butter and 4 ounces of the blue cheese to make a smooth, soft butter. Transfer to a serving bowl and set aside at room temperature (you want this to remain creamy but not melted).

2. In a blender, puree the barbecue sauce, piquilllos, 1 teaspoon cumin and 1 teaspoon paprika. Pour into a bowl large enough the hold the wings once fried.

3. In a deep pot, heat 3 inches of oil to 365 degrees. In a shallow dish, combine the flour with the remaining 1 teaspoon cumin and paprika, and season with salt and pepper. Then season the wings with salt and pepper. Dredge them lightly in the flour and fry, in batches, until golden brown and crispy, about 13 minutes. Drain briefly on paper towels, but add, while still very hot, to the barbecue mixture. Toss to coat all the wings in the sauce and transfer to a serving platter.

4. Dollop a little of the blue cheese butter on top to let melt. Serve the rest in a bowl on the side, and garnish with the remaining crumbled blue cheese.


Cooking with the Food Network’s Geoffrey Zakarian

It’s easier to name something food-related Geoffrey Zakarian hasn’t done than to list out his accomplishments. The star of multiple Food Network shows, Zakarian is also chef/partner at The Lambs Club and culinary director of the iconic Plaza Hotel, both in New York City, and head of food and beverage at the Water Club at Borgata in Atlantic City.

He’s also a cookbook author his newest is “My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients.”

We caught up with Zakarian at Borgata during the annual Savor Borgata food fest, where he did a cooking demo and took some time to chat over cocktails. He offered five small but essential tips:

1. If you can only have two gadgets in the kitchen, make them a blender and a pot with a strainer. “With those, I can do anything,” Zakarian says.

2. “The biggest mistake you can make is not properly seasoning,” Zakarian says, referring to the chefs he judges on “Chopped” on the Food Network. “If you overcook a steak that’s property seasoned, it still tastes like a steak,” he explains. “If you don’t use salt and pepper, it has no taste.”

3. Conversely, under-season a sauce. “When you taste a tiny spoonful, it should taste under-seasoned — because if you season it perfectly for a small spoon, when you eat 8 ounces, it will be too salty,” he says.

4. Never rinse your pasta when you’ve finished cooking it. Leave the starch on so the sauce will bind to it.

5. The exact time it takes for a perfect hard-boiled egg is 12 minutes. Five for soft-boiled. That is final!

Advice on crafting cocktails for a party:

“I like classics with a twist. If you come to my house for a party, there will be one or two cocktails I’ll make and I’ll curate the wine — maybe five things to drink. No open bar. You’re not at a bar.”

This is Zakarian’s ninth season as a judge on the cooking competition.

He is co-host of this foodie talk show.

After winning “The Next Iron Chef: Super Chef” in 2011, Zakarian joined Bobby Flay, Mario Batali and other culinary superstars as an official Iron Chef. He swears they don’t know the secret ingredients ahead of time: “We think on the fly.”

Make Supercharged Chicken Wings from “My Perfect Pantry”:

¼ pound (1 stick) unsalted butter, softened

6 oz. Roquefort or other blue cheese, crumbled

½ cup of Zakarian’s Foolproof BBQ Sauce (also in the book) or store-bought sauce

½ cup piquillo peppers, drained well

2 teaspoons smoked paprika

Kosher salt and freshly ground black pepper

2 ½ pounds chicken wings, separated at the joints and patted dry

1. In a medium bowl, whisk together the butter and 4 ounces of the blue cheese to make a smooth, soft butter. Transfer to a serving bowl and set aside at room temperature (you want this to remain creamy but not melted).

2. In a blender, puree the barbecue sauce, piquilllos, 1 teaspoon cumin and 1 teaspoon paprika. Pour into a bowl large enough the hold the wings once fried.

3. In a deep pot, heat 3 inches of oil to 365 degrees. In a shallow dish, combine the flour with the remaining 1 teaspoon cumin and paprika, and season with salt and pepper. Then season the wings with salt and pepper. Dredge them lightly in the flour and fry, in batches, until golden brown and crispy, about 13 minutes. Drain briefly on paper towels, but add, while still very hot, to the barbecue mixture. Toss to coat all the wings in the sauce and transfer to a serving platter.

4. Dollop a little of the blue cheese butter on top to let melt. Serve the rest in a bowl on the side, and garnish with the remaining crumbled blue cheese.


Cooking with the Food Network’s Geoffrey Zakarian

It’s easier to name something food-related Geoffrey Zakarian hasn’t done than to list out his accomplishments. The star of multiple Food Network shows, Zakarian is also chef/partner at The Lambs Club and culinary director of the iconic Plaza Hotel, both in New York City, and head of food and beverage at the Water Club at Borgata in Atlantic City.

He’s also a cookbook author his newest is “My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients.”

We caught up with Zakarian at Borgata during the annual Savor Borgata food fest, where he did a cooking demo and took some time to chat over cocktails. He offered five small but essential tips:

1. If you can only have two gadgets in the kitchen, make them a blender and a pot with a strainer. “With those, I can do anything,” Zakarian says.

2. “The biggest mistake you can make is not properly seasoning,” Zakarian says, referring to the chefs he judges on “Chopped” on the Food Network. “If you overcook a steak that’s property seasoned, it still tastes like a steak,” he explains. “If you don’t use salt and pepper, it has no taste.”

3. Conversely, under-season a sauce. “When you taste a tiny spoonful, it should taste under-seasoned — because if you season it perfectly for a small spoon, when you eat 8 ounces, it will be too salty,” he says.

4. Never rinse your pasta when you’ve finished cooking it. Leave the starch on so the sauce will bind to it.

5. The exact time it takes for a perfect hard-boiled egg is 12 minutes. Five for soft-boiled. That is final!

Advice on crafting cocktails for a party:

“I like classics with a twist. If you come to my house for a party, there will be one or two cocktails I’ll make and I’ll curate the wine — maybe five things to drink. No open bar. You’re not at a bar.”

This is Zakarian’s ninth season as a judge on the cooking competition.

He is co-host of this foodie talk show.

After winning “The Next Iron Chef: Super Chef” in 2011, Zakarian joined Bobby Flay, Mario Batali and other culinary superstars as an official Iron Chef. He swears they don’t know the secret ingredients ahead of time: “We think on the fly.”

Make Supercharged Chicken Wings from “My Perfect Pantry”:

¼ pound (1 stick) unsalted butter, softened

6 oz. Roquefort or other blue cheese, crumbled

½ cup of Zakarian’s Foolproof BBQ Sauce (also in the book) or store-bought sauce

½ cup piquillo peppers, drained well

2 teaspoons smoked paprika

Kosher salt and freshly ground black pepper

2 ½ pounds chicken wings, separated at the joints and patted dry

1. In a medium bowl, whisk together the butter and 4 ounces of the blue cheese to make a smooth, soft butter. Transfer to a serving bowl and set aside at room temperature (you want this to remain creamy but not melted).

2. In a blender, puree the barbecue sauce, piquilllos, 1 teaspoon cumin and 1 teaspoon paprika. Pour into a bowl large enough the hold the wings once fried.

3. In a deep pot, heat 3 inches of oil to 365 degrees. In a shallow dish, combine the flour with the remaining 1 teaspoon cumin and paprika, and season with salt and pepper. Then season the wings with salt and pepper. Dredge them lightly in the flour and fry, in batches, until golden brown and crispy, about 13 minutes. Drain briefly on paper towels, but add, while still very hot, to the barbecue mixture. Toss to coat all the wings in the sauce and transfer to a serving platter.

4. Dollop a little of the blue cheese butter on top to let melt. Serve the rest in a bowl on the side, and garnish with the remaining crumbled blue cheese.


Cooking with the Food Network’s Geoffrey Zakarian

It’s easier to name something food-related Geoffrey Zakarian hasn’t done than to list out his accomplishments. The star of multiple Food Network shows, Zakarian is also chef/partner at The Lambs Club and culinary director of the iconic Plaza Hotel, both in New York City, and head of food and beverage at the Water Club at Borgata in Atlantic City.

He’s also a cookbook author his newest is “My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients.”

We caught up with Zakarian at Borgata during the annual Savor Borgata food fest, where he did a cooking demo and took some time to chat over cocktails. He offered five small but essential tips:

1. If you can only have two gadgets in the kitchen, make them a blender and a pot with a strainer. “With those, I can do anything,” Zakarian says.

2. “The biggest mistake you can make is not properly seasoning,” Zakarian says, referring to the chefs he judges on “Chopped” on the Food Network. “If you overcook a steak that’s property seasoned, it still tastes like a steak,” he explains. “If you don’t use salt and pepper, it has no taste.”

3. Conversely, under-season a sauce. “When you taste a tiny spoonful, it should taste under-seasoned — because if you season it perfectly for a small spoon, when you eat 8 ounces, it will be too salty,” he says.

4. Never rinse your pasta when you’ve finished cooking it. Leave the starch on so the sauce will bind to it.

5. The exact time it takes for a perfect hard-boiled egg is 12 minutes. Five for soft-boiled. That is final!

Advice on crafting cocktails for a party:

“I like classics with a twist. If you come to my house for a party, there will be one or two cocktails I’ll make and I’ll curate the wine — maybe five things to drink. No open bar. You’re not at a bar.”

This is Zakarian’s ninth season as a judge on the cooking competition.

He is co-host of this foodie talk show.

After winning “The Next Iron Chef: Super Chef” in 2011, Zakarian joined Bobby Flay, Mario Batali and other culinary superstars as an official Iron Chef. He swears they don’t know the secret ingredients ahead of time: “We think on the fly.”

Make Supercharged Chicken Wings from “My Perfect Pantry”:

¼ pound (1 stick) unsalted butter, softened

6 oz. Roquefort or other blue cheese, crumbled

½ cup of Zakarian’s Foolproof BBQ Sauce (also in the book) or store-bought sauce

½ cup piquillo peppers, drained well

2 teaspoons smoked paprika

Kosher salt and freshly ground black pepper

2 ½ pounds chicken wings, separated at the joints and patted dry

1. In a medium bowl, whisk together the butter and 4 ounces of the blue cheese to make a smooth, soft butter. Transfer to a serving bowl and set aside at room temperature (you want this to remain creamy but not melted).

2. In a blender, puree the barbecue sauce, piquilllos, 1 teaspoon cumin and 1 teaspoon paprika. Pour into a bowl large enough the hold the wings once fried.

3. In a deep pot, heat 3 inches of oil to 365 degrees. In a shallow dish, combine the flour with the remaining 1 teaspoon cumin and paprika, and season with salt and pepper. Then season the wings with salt and pepper. Dredge them lightly in the flour and fry, in batches, until golden brown and crispy, about 13 minutes. Drain briefly on paper towels, but add, while still very hot, to the barbecue mixture. Toss to coat all the wings in the sauce and transfer to a serving platter.

4. Dollop a little of the blue cheese butter on top to let melt. Serve the rest in a bowl on the side, and garnish with the remaining crumbled blue cheese.


Cooking with the Food Network’s Geoffrey Zakarian

It’s easier to name something food-related Geoffrey Zakarian hasn’t done than to list out his accomplishments. The star of multiple Food Network shows, Zakarian is also chef/partner at The Lambs Club and culinary director of the iconic Plaza Hotel, both in New York City, and head of food and beverage at the Water Club at Borgata in Atlantic City.

He’s also a cookbook author his newest is “My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients.”

We caught up with Zakarian at Borgata during the annual Savor Borgata food fest, where he did a cooking demo and took some time to chat over cocktails. He offered five small but essential tips:

1. If you can only have two gadgets in the kitchen, make them a blender and a pot with a strainer. “With those, I can do anything,” Zakarian says.

2. “The biggest mistake you can make is not properly seasoning,” Zakarian says, referring to the chefs he judges on “Chopped” on the Food Network. “If you overcook a steak that’s property seasoned, it still tastes like a steak,” he explains. “If you don’t use salt and pepper, it has no taste.”

3. Conversely, under-season a sauce. “When you taste a tiny spoonful, it should taste under-seasoned — because if you season it perfectly for a small spoon, when you eat 8 ounces, it will be too salty,” he says.

4. Never rinse your pasta when you’ve finished cooking it. Leave the starch on so the sauce will bind to it.

5. The exact time it takes for a perfect hard-boiled egg is 12 minutes. Five for soft-boiled. That is final!

Advice on crafting cocktails for a party:

“I like classics with a twist. If you come to my house for a party, there will be one or two cocktails I’ll make and I’ll curate the wine — maybe five things to drink. No open bar. You’re not at a bar.”

This is Zakarian’s ninth season as a judge on the cooking competition.

He is co-host of this foodie talk show.

After winning “The Next Iron Chef: Super Chef” in 2011, Zakarian joined Bobby Flay, Mario Batali and other culinary superstars as an official Iron Chef. He swears they don’t know the secret ingredients ahead of time: “We think on the fly.”

Make Supercharged Chicken Wings from “My Perfect Pantry”:

¼ pound (1 stick) unsalted butter, softened

6 oz. Roquefort or other blue cheese, crumbled

½ cup of Zakarian’s Foolproof BBQ Sauce (also in the book) or store-bought sauce

½ cup piquillo peppers, drained well

2 teaspoons smoked paprika

Kosher salt and freshly ground black pepper

2 ½ pounds chicken wings, separated at the joints and patted dry

1. In a medium bowl, whisk together the butter and 4 ounces of the blue cheese to make a smooth, soft butter. Transfer to a serving bowl and set aside at room temperature (you want this to remain creamy but not melted).

2. In a blender, puree the barbecue sauce, piquilllos, 1 teaspoon cumin and 1 teaspoon paprika. Pour into a bowl large enough the hold the wings once fried.

3. In a deep pot, heat 3 inches of oil to 365 degrees. In a shallow dish, combine the flour with the remaining 1 teaspoon cumin and paprika, and season with salt and pepper. Then season the wings with salt and pepper. Dredge them lightly in the flour and fry, in batches, until golden brown and crispy, about 13 minutes. Drain briefly on paper towels, but add, while still very hot, to the barbecue mixture. Toss to coat all the wings in the sauce and transfer to a serving platter.

4. Dollop a little of the blue cheese butter on top to let melt. Serve the rest in a bowl on the side, and garnish with the remaining crumbled blue cheese.


Cooking with the Food Network’s Geoffrey Zakarian

It’s easier to name something food-related Geoffrey Zakarian hasn’t done than to list out his accomplishments. The star of multiple Food Network shows, Zakarian is also chef/partner at The Lambs Club and culinary director of the iconic Plaza Hotel, both in New York City, and head of food and beverage at the Water Club at Borgata in Atlantic City.

He’s also a cookbook author his newest is “My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients.”

We caught up with Zakarian at Borgata during the annual Savor Borgata food fest, where he did a cooking demo and took some time to chat over cocktails. He offered five small but essential tips:

1. If you can only have two gadgets in the kitchen, make them a blender and a pot with a strainer. “With those, I can do anything,” Zakarian says.

2. “The biggest mistake you can make is not properly seasoning,” Zakarian says, referring to the chefs he judges on “Chopped” on the Food Network. “If you overcook a steak that’s property seasoned, it still tastes like a steak,” he explains. “If you don’t use salt and pepper, it has no taste.”

3. Conversely, under-season a sauce. “When you taste a tiny spoonful, it should taste under-seasoned — because if you season it perfectly for a small spoon, when you eat 8 ounces, it will be too salty,” he says.

4. Never rinse your pasta when you’ve finished cooking it. Leave the starch on so the sauce will bind to it.

5. The exact time it takes for a perfect hard-boiled egg is 12 minutes. Five for soft-boiled. That is final!

Advice on crafting cocktails for a party:

“I like classics with a twist. If you come to my house for a party, there will be one or two cocktails I’ll make and I’ll curate the wine — maybe five things to drink. No open bar. You’re not at a bar.”

This is Zakarian’s ninth season as a judge on the cooking competition.

He is co-host of this foodie talk show.

After winning “The Next Iron Chef: Super Chef” in 2011, Zakarian joined Bobby Flay, Mario Batali and other culinary superstars as an official Iron Chef. He swears they don’t know the secret ingredients ahead of time: “We think on the fly.”

Make Supercharged Chicken Wings from “My Perfect Pantry”:

¼ pound (1 stick) unsalted butter, softened

6 oz. Roquefort or other blue cheese, crumbled

½ cup of Zakarian’s Foolproof BBQ Sauce (also in the book) or store-bought sauce

½ cup piquillo peppers, drained well

2 teaspoons smoked paprika

Kosher salt and freshly ground black pepper

2 ½ pounds chicken wings, separated at the joints and patted dry

1. In a medium bowl, whisk together the butter and 4 ounces of the blue cheese to make a smooth, soft butter. Transfer to a serving bowl and set aside at room temperature (you want this to remain creamy but not melted).

2. In a blender, puree the barbecue sauce, piquilllos, 1 teaspoon cumin and 1 teaspoon paprika. Pour into a bowl large enough the hold the wings once fried.

3. In a deep pot, heat 3 inches of oil to 365 degrees. In a shallow dish, combine the flour with the remaining 1 teaspoon cumin and paprika, and season with salt and pepper. Then season the wings with salt and pepper. Dredge them lightly in the flour and fry, in batches, until golden brown and crispy, about 13 minutes. Drain briefly on paper towels, but add, while still very hot, to the barbecue mixture. Toss to coat all the wings in the sauce and transfer to a serving platter.

4. Dollop a little of the blue cheese butter on top to let melt. Serve the rest in a bowl on the side, and garnish with the remaining crumbled blue cheese.


Cooking with the Food Network’s Geoffrey Zakarian

It’s easier to name something food-related Geoffrey Zakarian hasn’t done than to list out his accomplishments. The star of multiple Food Network shows, Zakarian is also chef/partner at The Lambs Club and culinary director of the iconic Plaza Hotel, both in New York City, and head of food and beverage at the Water Club at Borgata in Atlantic City.

He’s also a cookbook author his newest is “My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients.”

We caught up with Zakarian at Borgata during the annual Savor Borgata food fest, where he did a cooking demo and took some time to chat over cocktails. He offered five small but essential tips:

1. If you can only have two gadgets in the kitchen, make them a blender and a pot with a strainer. “With those, I can do anything,” Zakarian says.

2. “The biggest mistake you can make is not properly seasoning,” Zakarian says, referring to the chefs he judges on “Chopped” on the Food Network. “If you overcook a steak that’s property seasoned, it still tastes like a steak,” he explains. “If you don’t use salt and pepper, it has no taste.”

3. Conversely, under-season a sauce. “When you taste a tiny spoonful, it should taste under-seasoned — because if you season it perfectly for a small spoon, when you eat 8 ounces, it will be too salty,” he says.

4. Never rinse your pasta when you’ve finished cooking it. Leave the starch on so the sauce will bind to it.

5. The exact time it takes for a perfect hard-boiled egg is 12 minutes. Five for soft-boiled. That is final!

Advice on crafting cocktails for a party:

“I like classics with a twist. If you come to my house for a party, there will be one or two cocktails I’ll make and I’ll curate the wine — maybe five things to drink. No open bar. You’re not at a bar.”

This is Zakarian’s ninth season as a judge on the cooking competition.

He is co-host of this foodie talk show.

After winning “The Next Iron Chef: Super Chef” in 2011, Zakarian joined Bobby Flay, Mario Batali and other culinary superstars as an official Iron Chef. He swears they don’t know the secret ingredients ahead of time: “We think on the fly.”

Make Supercharged Chicken Wings from “My Perfect Pantry”:

¼ pound (1 stick) unsalted butter, softened

6 oz. Roquefort or other blue cheese, crumbled

½ cup of Zakarian’s Foolproof BBQ Sauce (also in the book) or store-bought sauce

½ cup piquillo peppers, drained well

2 teaspoons smoked paprika

Kosher salt and freshly ground black pepper

2 ½ pounds chicken wings, separated at the joints and patted dry

1. In a medium bowl, whisk together the butter and 4 ounces of the blue cheese to make a smooth, soft butter. Transfer to a serving bowl and set aside at room temperature (you want this to remain creamy but not melted).

2. In a blender, puree the barbecue sauce, piquilllos, 1 teaspoon cumin and 1 teaspoon paprika. Pour into a bowl large enough the hold the wings once fried.

3. In a deep pot, heat 3 inches of oil to 365 degrees. In a shallow dish, combine the flour with the remaining 1 teaspoon cumin and paprika, and season with salt and pepper. Then season the wings with salt and pepper. Dredge them lightly in the flour and fry, in batches, until golden brown and crispy, about 13 minutes. Drain briefly on paper towels, but add, while still very hot, to the barbecue mixture. Toss to coat all the wings in the sauce and transfer to a serving platter.

4. Dollop a little of the blue cheese butter on top to let melt. Serve the rest in a bowl on the side, and garnish with the remaining crumbled blue cheese.


Cooking with the Food Network’s Geoffrey Zakarian

It’s easier to name something food-related Geoffrey Zakarian hasn’t done than to list out his accomplishments. The star of multiple Food Network shows, Zakarian is also chef/partner at The Lambs Club and culinary director of the iconic Plaza Hotel, both in New York City, and head of food and beverage at the Water Club at Borgata in Atlantic City.

He’s also a cookbook author his newest is “My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients.”

We caught up with Zakarian at Borgata during the annual Savor Borgata food fest, where he did a cooking demo and took some time to chat over cocktails. He offered five small but essential tips:

1. If you can only have two gadgets in the kitchen, make them a blender and a pot with a strainer. “With those, I can do anything,” Zakarian says.

2. “The biggest mistake you can make is not properly seasoning,” Zakarian says, referring to the chefs he judges on “Chopped” on the Food Network. “If you overcook a steak that’s property seasoned, it still tastes like a steak,” he explains. “If you don’t use salt and pepper, it has no taste.”

3. Conversely, under-season a sauce. “When you taste a tiny spoonful, it should taste under-seasoned — because if you season it perfectly for a small spoon, when you eat 8 ounces, it will be too salty,” he says.

4. Never rinse your pasta when you’ve finished cooking it. Leave the starch on so the sauce will bind to it.

5. The exact time it takes for a perfect hard-boiled egg is 12 minutes. Five for soft-boiled. That is final!

Advice on crafting cocktails for a party:

“I like classics with a twist. If you come to my house for a party, there will be one or two cocktails I’ll make and I’ll curate the wine — maybe five things to drink. No open bar. You’re not at a bar.”

This is Zakarian’s ninth season as a judge on the cooking competition.

He is co-host of this foodie talk show.

After winning “The Next Iron Chef: Super Chef” in 2011, Zakarian joined Bobby Flay, Mario Batali and other culinary superstars as an official Iron Chef. He swears they don’t know the secret ingredients ahead of time: “We think on the fly.”

Make Supercharged Chicken Wings from “My Perfect Pantry”:

¼ pound (1 stick) unsalted butter, softened

6 oz. Roquefort or other blue cheese, crumbled

½ cup of Zakarian’s Foolproof BBQ Sauce (also in the book) or store-bought sauce

½ cup piquillo peppers, drained well

2 teaspoons smoked paprika

Kosher salt and freshly ground black pepper

2 ½ pounds chicken wings, separated at the joints and patted dry

1. In a medium bowl, whisk together the butter and 4 ounces of the blue cheese to make a smooth, soft butter. Transfer to a serving bowl and set aside at room temperature (you want this to remain creamy but not melted).

2. In a blender, puree the barbecue sauce, piquilllos, 1 teaspoon cumin and 1 teaspoon paprika. Pour into a bowl large enough the hold the wings once fried.

3. In a deep pot, heat 3 inches of oil to 365 degrees. In a shallow dish, combine the flour with the remaining 1 teaspoon cumin and paprika, and season with salt and pepper. Then season the wings with salt and pepper. Dredge them lightly in the flour and fry, in batches, until golden brown and crispy, about 13 minutes. Drain briefly on paper towels, but add, while still very hot, to the barbecue mixture. Toss to coat all the wings in the sauce and transfer to a serving platter.

4. Dollop a little of the blue cheese butter on top to let melt. Serve the rest in a bowl on the side, and garnish with the remaining crumbled blue cheese.



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  5. James

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  6. Aeldra

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