Geoffrey Zakarian

#TheKitchen #Chopped #IronChefAmerica

[Geoffrey Zakarian @gzchef]

Charred #Chicken with Caramelized Lemon and Sesame

[Geoffrey Zakarian @gzchef]

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[Geoffrey Zakarian @gzchef]

Another day another 1956 Chevrolet Bel Air. Courtesy of Mr @GuyFieri

[Geoffrey Zakarian @gzchef]

One of my most requested recipes - Shrimp Spring Roll 🍤 Screenshot and Save to try this recipe for yourself!

My Viral Recipe:
Rice Paper Wraps
Romaine lettuce leaves
Vermicelli Noodles
Cooked Shrimp
Carrot Matchsticks
Cucumbers matchsticks
Basil

Peanut Sauce:
1/4 Cup Peanut Butter
2 TB Coconut Milk
1 TSP Garlic Minced
2 TB Tamari
2 TB Rice Wine Vinegar
2 TB maple syrup
2 TSP chili paste

[Geoffrey Zakarian @gzchef]

The Lungarno 🍋 @Blendtec

Ingredients

Lemon Froth:
2 lemons plus 1 lemon twist
1/2 cup sugar

Drink:
2 ounces amaro, such as Amaro Meletti
4 ounces Champagne

[Geoffrey Zakarian @gzchef]

Marinated Flank Steak with Sweet Potato 💥

Recipe below👇

FLANK STEAK
I cup BBQ Sauce
½ cup chopped fresh Italian parsley
2 tablespoons sherry vinegar
1 tablespoon soy sauce
2 teaspoons dried oregano
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 garlic cloves, chopped
¼ cup extra-virgin olive oil, plus more
for brushing the grill pan
1 flank steak (1¾ to 2 pounds)
Kosher salt and freshly ground
black pepper
½ cup chopped fresh chives

SWEET POTATOES
3 medium sweet potatoes, peeled and cut
into 2-inch chunks, about 2½ pounds
Kosher salt
4 tablespoons (½ stick) unsalted butter,cut in chunks
2 tablespoons pure maple syrup
2 tablespoons orange juice concentrate,thawed
½ teaspoon ground cinnamon
Freshly ground black pepper

[Geoffrey Zakarian @gzchef]

Kabocha Squash Red Curry

2 tablespoons unsalted butter
1 carrot, cut into 1/2-inch dice
1/2 Spanish onion, cut into 1/2-inch dice
2 tablespoons finely minced fresh ginger
4 cups 1-inch-dice butternut squash
Kosher salt and freshly ground black pepped
4 cloves garlic, minced
2 tablespoons Thai red curry paste
Two 13.5-ounce cans coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 cup fresh spinach
Cooked long-grain rice (preferably jasmine), for serving 1/2 cup peanuts, toasted
1/2 cup fresh cilantro leaves
1/4 cup pomegranate seeds
Lime wedges, for serving

Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock.
Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.

[Geoffrey Zakarian @gzchef]

Try my viral SMASH burger for dinner tonight with the whole family! 🍔

[Geoffrey Zakarian @gzchef]

Thai Fried Riced Cauliflower! See full recipe below:

1 pound boneless, skinless chicken breast, cut into thin slices
1 teaspoon cornstarch
2 tablespoons oyster sauce
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon sugar
1/4 cup canola oil
1 small yellow onion, finely diced
1 red bell pepper, finely diced
1 tablespoon minced ginger
5 cloves garlic, minced
1 Thai chile pepper, thinly sliced
One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold 1/2 lime
2 scallions, green and white parts, chopped
1 tablespoon chopped toasted peanuts
1/2 cup fresh cilantro leaves

Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl.
Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate.
Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes.
Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.

[Geoffrey Zakarian @gzchef]

This Chop salad is the perfect dish to serve up this summer. See recipe below:

FOR THE DRESSING
½ cup extra virgin olive oil
¼ cup red wine vinegar
1 teaspoon dried oregano
2⅓ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

FOR THE SALAD
1 cup chopped romaine hearts, inside white leaves only (discard or reserve outside leaves), washed and cut into bite-size pieces
1 large carrot, peeled and cut into bite-size pieces
1 stalk celery, cut into bite-size pieces
¾ cup celery leaves, light green leaves only
½ red bell pepper, cut into bite-size pieces
1 cup chickpeas, rinsed
⅓ cup coarsely grated Parmesan
To make the dressing: In a small bowl, whisk together the olive oil, vinegar, and oregano. Season with salt and pepper and whisk until emulsified.
2 To assemble the salad: In a large salad bowl, combine the romaine, carrot, celery, celery leaves, bell pepper, chickpeas, and Parmesan and toss with two large spoons
3 Drizzle the salad with a light coating of dressing and toss again.

[Geoffrey Zakarian @gzchef]

It's hard to go wrong with guacamole! Such a simple and healthy snack. Tip: mix gently with a large fork. Do not MASH to purée...

[Geoffrey Zakarian @gzchef]

Shop my Ugly Burger Kit for the upcoming holiday weekend 🍔 available NOW on @goldbelly

[Geoffrey Zakarian @gzchef]

Infusing oil in my 9x13 cast iron for this focaccia bread! See recipe below and shop this cast iron on @Amazon

classic extra virgin olive oil
2 tablespoons chopped fresh
Herbs (rosemary, thyme, oregano)
6-7 small garlic cloves, finely chopped
sea salt

Heat oil with herbs in cast iron until infused and drizzle over warm bread

[Geoffrey Zakarian @gzchef]

A spectacular new hidden spot by genius chef Rocco dispirito at the new kimpton hotel at rock center. Standouts among many, include meatballs.

A devour worthy Terrific ribeye and a delicious shellfish platter. So fortunate to have this remarkable chef back at it in midtown!!

@roccodispirito

[Geoffrey Zakarian @gzchef]

Tuna Crudo with Pine Nuts, Sweet Peppers, Miso and Lime! If you can get your hands on some fresh yellowfin tuna... grab it. This recipe is so simple and is guaranteed to WOW your guests as their first course. See recipe below

Full Recipe:
Ingredients:
10 ea Yellowfin Tuna slices, 1" x2" thick
1 ea red bell pepper, roasted and skin removed
1 ea yellow bell pepper, roasted and skin removed
1 ea lime zest and juice
½ tsp white miso
5 tbsp high quality extra virgin olive oil
3 tbsp finely diced chives
10 ea leaves of micro cilantro
1 tbsp pine nuts, toasted
Extra virgin olive oil, to garnish Sea salt, to garnish

Method:
1. Lay out the tuna slices on a sheet or parchment paper on a sheet tray.
2. Combine lime zest and juice, white miso and chives, stream in about 5 tbsp
EVOO to create an emulsified vinaigrette.
3. Finely dice the roasted peppers and toss in the miso-lime dressing.
4. Top each piece of tuna with the roasted pepper mixture, Garnish with pine
nuts, micro cilantro and more EVOO. Season with sea salt and serve.

[Geoffrey Zakarian @gzchef]

Salmon Romesco - easy and full of flavor.
Recipe below ⬇️

GRILLED SALMON
WITH ALMOND TARRAGON ROMESCO
Pairing romesco with grilled salmon is a solid match because the nuttiness of the romesco holds up well to the char on the fish.

ROMESCO
½ cup whole almonds, toasted ½ cup fresh basil leaves ½ cup fresh tarragon leaves ½ cup piquillo peppers, drained well l garlic clove ¼ cup sherry vinegar 2 tablespoons extra-virgin olive oil
Kosher salt

SALMON
4 skin-on center-cut salmon fillets (each about 6 ounces)
Canola oil
Kosher salt and freshly ground black pepper

To make the romesco: In a food processor, combine the almonds, basil, tarragon, piquillos, and garlic. Pulse to make a chunky paste. In a spouted measuring cup, mix together the vinegar and oil, and with the processor running pour it in to make a thick, chunky sauce. Add 1 tablespoon or so of water to adjust the consistency, if necessary. Season with salt to taste.

To make the salmon: Heat a grill pan over high heat. Brush the grill pan and salmon with oil. Season the salmon with salt and pepper. Grill, skin side down, until the skin is crispy, and then flip and grill until the salmon is just cooked through, about 4 minutes per side. Serve the salmon with a dollop of romesco on top.

[Geoffrey Zakarian @gzchef]

Egg Tostada with Cucumber Avocado Salsa

See recipe below

Ingredients:
¾ cup diced Persian cucumbers
1 large avocado
¼ cup red onion, small diced 3 tbsp extra virgin olive oil
½ cup minced parsley leaves
¼ cup minced dill leaves, plus more for garnish 1 lemon, juiced
½ cup feta cheese, crumbled 2 radishes, sliced thin
2 tablespoons canola oil
4 gluten-free corn tortillas
1 tbsp butter
6 eggs
Kosher salt, to taste Fresh black pepper, to taste

Instructions:
In a medium-sized mixing bowl, combine the cucumber, avocado, onion, parsley, dill,
olive oil and lemon juice. Season with salt and pepper to taste.
Set aside.
In your 8-inch pan, heat 2 tablespoons of canola oil over a medium-high flame. Fry the
tortillas until crispy, turning once. This will take around 1 minute per side. Drain the
tortillas on paper towels. Season with salt on both sides right when they come out of the pan and are still hot
In a medium bowl, crack the eggs and season with salt and pepper. Add about a
tablespoon of water and whisk to combine thoroughly.
Get rid of any excess oil, and in the same pan, heat the butter over a medium flame, and
add the eggs. Scramble, stirring often, for about 4 minutes, or until cooked soft.
Divide the eggs by placing them on the tortillas. Divide the cucumber-avocado salsa on
top of the eggs, followed by the radishes, feta, and dill sprigs to garnish.

[Geoffrey Zakarian @gzchef]

Linguine with Clams! Pro tip: never over crowd the pan when cooking with shellfish. One layer of small clams at a time! This is a great easy recipe that is sure to impress your guests. **not shown in video was me adding shallots in after garlic** See ingredients below

2 pounds small clams, such as manila clams
Kosher salt
1 pound dried linguine
1/4 cup extra-virgin olive oil, plus additional for drizzling
3 cloves garlic, thinly sliced
2 shallots, minced
1 to 2 large anchovy fillets in olive oil, drained and chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
1 cup dry white wine

[Geoffrey Zakarian @gzchef]

Enjoying a Brownie Tart on this beautiful Sunday! Recipe from #TheFamilyThatCooksTogether listed below

1 cup hazelnuts, lightly toasted
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1/2 teaspoon kosher salt
11/2 cups sugar, divided
1/2 pound (2 sticks) unsalted butter
1 cup bittersweet chocolate chips
3 large eggs
1 tablespoon instant coffee dissolved in 1 tablespoon of hot water
11/2 pints raspberries

Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray.
In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground.
Set aside.
In a medium saucepan, melt unsalted butter over medium
heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly.
In a mixing bowl fitted with the whisk attachment, beat the
eggs with the remaining 11/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm.
Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.