Posts tagged "seamus mullen"

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Recipe: heirloom Tomato and Watermelon Salad

August 11th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: heirloom Tomato and Watermelon Salad”

Recipe: Heirloom Tomato and Watermelon Salad with Kefir Vinaigrette

Chef: Seamus Mullen

Restaurant: Tertulia, El Comado, El Comado Butchery, Sea Containers,  New York

Serves 4

Ingredients

Herbed Kefir Vinaigrette

1 cup full fat, plain Lifeway kefir

½ each clove garlic, grated on a micro plane

1 tablespoon coarsley ground pepper

1 each lemon, juice and zest

¾ cup extra virgin olive oil

sea salt to taste

 

Method

Combine all ingredients in a bowl and set aside.

1 pound mixed heirloom tomatoes, cut into 1” pieces

2 cups watermelon, cut into 1” pieces

2 cups Persian cucumbers cut into 1” pieces

1 each small shallot, thinly sliced

1 each avocado, sliced

4 each radishes, thinly sliced

Purple basil to garnish

In a medium sized mixing bowl, combine all ingredients, dress with herbed kefir vinaigrette and garnish with basil leaves. Serve immediately.

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Recipes: Summer Squash Salad

August 11th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipes: Summer Squash Salad”

Recipe: Summer Squash Salad with Radishes and Tuna

Chef: Seamus Mullen

Restaurant: Tertulia, El Comado, El Comado Butchery, Sea Containers,  New York

Serves 4

When summer produce is at its best, I don’t bother cooking it at all. I pull out my mandoline to cut everything into paper-thin slices so that each bite combines freshness with crunch. This salad holds up especially well in lunch boxes, but would be just as delicious as a light dinner.

Ingredients

12 ounces mixed summer squash, such as small zucchini, yellow squash, and patty pans, cut into paper-thin rounds
4 ounces mixed radishes, such as red, watermelon, and cello, cut into paper-thin rounds
4 ounces best-quality tuna packed in olive oil, flaked into large chunks
2 each shallots, cut into paper-thin rings
24 each sun gold tomatoes, halved
1 each Serrano chile, thinly sliced
1 cup paper-thin slices raw purple cauliflower
3/4 cup extra-virgin olive oil
4 each limes, rinds reserved
Sea salt and black pepper
Chopped fresh dill and cilantro, for serving
1 2-ounce chunk Parmesan cheese

Method

Toss the squash, radishes, tuna, shallots, tomatoes, chile, cauliflower, oil, and lime juice in a large bowl. Season to taste with salt and pepper.

Divide among serving plates and top with the fresh dill and cilantro. Zest the lime rinds directly on top, then shave the Parmesan using a vegetable peeler. Serve immediately.

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A Minute with the Chef: Seamus Mullen

August 11th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: Seamus Mullen”

Q & A

“I am super excited about cooking at Chef Fest in November, I have a deep love for Hawaii and the few days I get to spend at Hualalai cooking are always some of the most memorable days of the year! The ingredients, the people, the setting all make cooking that much more magical. Getting to cook together with some of the most talented chefs in the country is always a treat, but my favorite part about Chef Fest is the intimacy we share with our guests. We really get to know the guests and spend time with the guests and get to see first-hand how special an experience it is for them to learn from such gifted chefs.”

1) First Dish I remember cooking:

My first culinary memory is definitely cooking brook trout with my grandmother. She was a huge influence on my life in many ways and was the first person to really teach me about cooking.

2) What prep to you hate to do? Love to do?

I HATE cleaning eel. I know this is a pretty obscure thing to prep, but if you’ve ever had to skin an eel, you’ll understand why I hate it! On the flip side, I love cleaning artichokes. There is something satisfying and meditative about turning and peeling an artichoke.

3) What food is your guilty pleasure?

I don’t like to think of “guilty pleasures” simply because I stay away from junk food, but if I had to pick one, it would probably be mint chip ice cream…oh and I LOVE macadamia nuts…but those are super nutritious!

4) If you weren’t a chef what occupation would you like to try and why?

I would run a bicycle touring company and take people around the world to cycle in the most beautiful places!

5) What or who inspires your culinary creativity and why?

The land, the sea. I love being moved by ingredients to cook. I’m all about the product, you can’t make good food with bad ingredients, you’ve got to start with healthy, in season, local ingredients. The product is the real hero of a successful dish!

Recipe: Sugar Snap Pea Salad

July 14th, 2016 Posted by Chef Fest 2014 0 thoughts on “Recipe: Sugar Snap Pea Salad”

Recipe: Sugar Snap Pea Salad

Chef: Seamus Mullen

Restaurant: Tertulia and El Comado, New York City

“As soon as sugar snaps show up at the farmers market, I’m instantly happy. Sweet, crisp, snappy, and sugary! This salad is all about the sugar snaps, with a pinch of Aleppo pepper for heat, some fresh ricotta cheese for richness and texture, and edible flowers for color. It comes together easily, looks gorgeous, and is oh so easy to love.”

Serves 4

Ingredients

1 pound fresh sugar snap peas
1 bunch radishes
½  cup fresh ricotta cheese
A few leaves fresh peppermint
Salt
Freshly ground black pepper
Juice of 1 lemon
Olive oil to taste
Pinch Aleppo pepper or red pepper flakes
Handful of edible flowers, such as pea blossoms or nasturtiums

Method

With a sharp knife, trim the tips of the sugar snap peas on both ends, remove the strings if they bother you, and cut some in half lengthwise. Blanch the sugar snaps quickly, just about 30 seconds and shock in ice water. Slice the radishes thinly into coin shapes or half-moons. Combine the peas, radishes, cheese, and peppermint in a large bowl. Season with salt and pepper and toss with the lemon juice and olive oil. Serve with a sprinkle of Aleppo pepper and garnish of edible flowers.

Recipe: Whole Snapper Stuffed with Fennel Salad

July 14th, 2016 Posted by Chef Fest 2015 0 thoughts on “Recipe: Whole Snapper Stuffed with Fennel Salad”

Recipe: Whole Snapper Stuffed with Fennel & Fennel Salad

Chef: Seamus Mullen

Restaurant: Tertulia and El Comado, New York City

Serves 4

Ingredients

1 Whole Red Snapper, 3 pound, scaled, gutted and gills removed
2 Bulbs fennel
2 Blood oranges
2 tbsp unsalted butter
1 tsp white wine vinegar
1 Lemon, sliced
1 Sprig tarragon
1 Sprig mint
Extra virgin olive oil
Handful of basil leaves
Salt and pepper to taste

Method

Season the snapper inside and out with kosher salt and fresh pepper and set aside.

Cut one of the fennel in half and then each half again into four wedges.

Juice one of the blood oranges and cut the other into supremes (sections.)

In a medium sized saute pan, heat the butter over medium high heat until it begins to foam then add the fennel sections and gently brown for about two minutes on each side. Season with salt and pepper. Add the blood orange juice and reduce the heat and braise the fennel until tender and cooked through, about 10 minutes. Set aside to cool

Pre-heat oven to 425 degrees.

For the fennel salad, thinly slice the remaining fennel with a mandoline or a very sharp knife and toss with the blood orange sections, the herbs- coarsely chopped- and season with salt and pepper. Dress lightly with olive oil and a drizzle of vinegar and set aside.

Once the oven has come to temperature, stuff the braised fennel inside the cavity of the snapper. With a very sharp knife, score the skin of the fish three times on each side and carefully slip in a slice of lemon into each score. Drizzle with olive oil and roast in the oven until it is cooked through and reads 130 F with a meat thermometer or is hot at the thickest piece of the filet when checked with a cake tester. This should take about 12-15 minutes depending upon the size of the fish.

Serve on a large platter on top of a bed of the shaved fennel salad with a squeeze of fresh lemon and a drizzle of fruity extra virgin olive oil. Enjoy immediately.

 

Recipe: Chilled Carrot Soup with Yogurt and Tarragon

July 11th, 2014 Posted by Chef Fest 2014 0 thoughts on “Recipe: Chilled Carrot Soup with Yogurt and Tarragon”

Chilled Carrot Soup with Yogurt and Tarragon

Chef: Seamus Mullen

Restaurant: Tertulia and El Comado, New York City

“Carrots come in beautiful colors, but the ones I like to use in this chilled soup are orange. A little fresh turmeric rubbed on a fine grater or a zester makes the color even more vibrant and lends a faraway romantic spice to this refreshing soup.”

Serves 4

Ingredients

1 pound large carrots, peeled and cut into 1-inch chunks
About ½ cup Arbequina or other good olive oil, plus more for drizzling
1 shallot, finely diced
1 clove garlic, finely diced
1 tablespoon cider vinegar
Zest and juice of 1 orange
1 tablespoon grated fresh ginger
¼ teaspoon grated whole turmeric
Salt
Freshly ground black pepper
½ cup plain yogurt such as labne, a strained Middle Eastern yogurt
Leaves of 1 bunch fresh tarragon, coarsely chopped (about 2 tablespoons)

Method

Bring a large pot of well-salted water to a rolling boil. Add the carrots and blanch until tender, about 5 minutes. Remove the carrots from the boiling water and chill quickly in an ice bath.Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add the shallots and sweat for 1 minute. Add the garlic and sweat for 1 more minute. Remove from heat.Place the carrots in a Vitamix or blender with the shallots, garlic, vinegar, orange zest and juice, ginger, and turmeric and process at high speed. With the motor running, drizzle in about ½ cup cold water, to achieve a nice velvety consistency. Reduce the speed to its lowest setting and drizzle in ½ cup olive oil until it’s fully incorporated. Adjust the seasoning with salt and pepper; if you like the flavor a bit more acidic, add more orange juice or vinegar.

Divide the soup among 4 chilled bowls and top each serving with a dollop of yogurt, a sprig of tarragon, a drizzle of olive oil, and a little fresh ground pepper.

—From Seamus Mullen’s Hero Food by Seamus Mullen/Andrews McMeel Publishing

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OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
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