Geoffrey Zakarian

#TheKitchen #Chopped #IronChefAmerica

[Geoffrey Zakarian @gzchef]

Game day chili 🏈

3 tbsp extra virgin olive oil
3 pounds ground pork
2 to 3 tablespoons pancetta or bacon,cut into small pieces
Kosher salt and freshly ground blackpepper
2 large onions, chopped (about 3
cups)6 garlic cloves,finely chopped
2 bunches scallions (white and green
parts), chopped
(about 2 cups)
2 tablespoons tomato paste
¼ cup chili powder
¼ cup ground cumin
1½ cups apple cider
2 (28-ounce) cans
whole tomatoes with juice (fire-
roasted tomatoes if
you can find them),crushed by hand
2 (15.5-ounce) cans small black or white
beans, drained and rinsed
2 cups chicken stock

[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]

Egg Tostada with Cucumber Avocado Salsa with Margaret

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]

Breakfast is where my Kenyon Signature Grill really shines…

The griddle gives you full contact cooking, so everything cooks evenly - eggs, sausage, english muffin all at once. With precise temperature control, it stays exactly where you set it.

Easy to switch, easy to clean, and honestly… something you end up using every day.

Breakfast Sausage Burger Recipe:

Ingredients

Onions:
2 large white onions, sliced
3 tablespoons olive oil
3 tablespoons balsamic vinegar
Pinch sugar
Kosher salt and freshly cracked black pepper

Aioli:
1/2 cup mayonnaise
1/4 cup roughly chopped fresh tarragon
1 teaspoon white wine vinegar
1 clove garlic, grated
Kosher salt

Burgers:
6 to 8 tablespoons unsalted butter

4 English muffins, split
Four 4-ounce patties sweet Italian sausage
Kosher salt and freshly ground black pepper
1 Fresno chile, thinly sliced
4 slices cheese
4 large eggs
2 cups arugula
1 tablespoon olive oil
1 tablespoon chardonnay vinegar

[Geoffrey Zakarian @gzchef]

Summer is made for moments like these. ☀️ @Kenyon_Grills

Great food, good company, and a grill you can count on every time. Engineered, Manufactured, and Assembled in the USA; Using Domestic and Foreign Parts, the Kenyon Signature Grill delivers consistent heat, clean electric grilling, and exceptional results without flames or flare-ups.

This week, I’m serving up Grilled Salmon with Smashed Cucumber-Date Salad - recipe below!

Whether you’re hosting a backyard gathering, celebrating the Fourth of July, or enjoying a quiet evening on the patio, the best meals are the ones that bring people together.

Grilled Salmon with Smashed Cucumber-Date Salad:

Ingredients:

Grilled Salmon:
One 2 1/2-pound center-cut skin-on salmon fillet,
cut into 6 equal pieces
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Cucumber-Date Salad:
2 English (hothouse) seedless cucumbers, peeled
and cut into 8 pieces
3/4 cup finely sliced fennel, feathery fronds
reserved for the garnish
6 Medjool dates, pitted and cut in slivers
1/3 cup coarsely chopped walnuts
2 tablespoons minced fresh chives
2 tablespoons fresh lemon juice (1/2 a large
lemon)
6 tablespoons fruity olive oil (preferably from
Spain)
Medium-coarse sea salt (preferably Maldon from
England)
Fresh ground black pepper

[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]

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]

My @goldbelly burger kit is perfect for every summer weekend 🍔 Ships nation wide right to your door!

[Geoffrey Zakarian @gzchef]

Save this viral salad for your holiday weekend inspiration - what are you making for the 4th of July? 🎇

[Geoffrey Zakarian @gzchef]

Classic chicken pot pie! Full recipe below from #ThePerfectPantry

Recipe:
3 tablespoons unsalted butter small leeks (white and light green parts, chopped about ( cup)
2 medium carrots, chopped about
2 cups)
4 ounces button mushrooms, sliced
1 tablespoon chopped fresh thyme
I tablespoon chopped fresh tarragon
3 tablespoons all-purpose flour
3 cups chicken Stock
2½ cups cubed or shredded cooked boneless skinless chicken
½ cup heavy cream, plus more for brushing I cup frozen peas, thawed Juice of 1/2 lemon, to taste

To make the filling: In a large skilet over medium heat, melt the butter. When melted, add the leeks, carrots, and mushrooms and cook until wilted, about 7 min.. Stir in the thyme and tarragon and then sprinkle the four all over. Stir to coat the vegetables with the flour and cook until the flour smells toasted but is not browned. 2 to 3 minutes.
Pour in the stock and bring to a simmer. Cook until the vegetables are tender, about 10 minutes. Stir in the chicken, cream, and peas and simmer until the peas are just heated through, about 3 minutes. Stir in lemon juice (you don’t want the filling to taste lemony; the lemon juice just serves to brighten the other flavors in the sauce. Pour the filling into the skillet and gently fit 1 biscuits on top. Brush lightly with cream. Bake until the filling is bubbly and the biscuits are deep golden brown, about 18 min. Let cool 5 minutes before serving.

[Geoffrey Zakarian @gzchef]

Charred #Chicken with Caramelized Lemon and Sesame

[Geoffrey Zakarian @gzchef]

#Ad One of my favorite things about Stirring the Pot is that every edition lives on.

Whether you missed it the first time or are revisiting a favorite topic, @beehiiv makes it easy to explore past newsletters, discover timeless recipes and cooking tips, and stay connected with new content delivered straight to your inbox.

This throwback edition is all about brightening up breakfast and it's just as relevant today.

Subscribe and browse the archives:
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#StirringThePot #Beehiiv #Newsletter #GeoffreyZakarian #FoodNewsletter #CookingTips

[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.