Sunrise Chef: Fred Grant
There's more to SteelStacks than just music and movies. Chef Fred Grant joined 69 News at Sunrise with a peak at the summer menu.
1 medium golden beet
1 medium red beet
1 medium candy cane beet
2oz sherry vinaigrette (recipe follows)
1oz mache (or other delicate green)
Rinse beets with water and scrub gently to remove the dirt. Dry beets thoroughly after washing, toss with oil, salt and pepper. Wrap each beet individually in aluminum foil and roast in the oven at 350 degrees until tender (check at about the 30min. mark.). When beets are tender allow to cool for several minutes. To peel take a clean rag and rub the beet with the rag, the skin should peel off very easily. Make sure to reserve each beet seperatly, because the red beets will bleed out their color on everything. After beets are peeled and cooled, cut them in whatever shape and size you like. To plate arrange assorted beets on plate and drape with mache, lightly drizzle with sherry vinaigrette to finish.
1 medium shallot, minced
2 tablespoons Sherry vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
9 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper
Stir shallot, vinegar, lemon juice, and mustard in a small bowl and let macerate for at least 15 minutes. Gradually whisk in oil (or stir first 4 ingredients in a jar with a lid, add oil, screw on lid, and shake to combine). Season to taste with salt and pepper. DO AHEAD: Cover and chill in an airtight container for up to 1 week. To freshen the flavor of the dressing after a few days, add a squeeze of fresh lime or lemon juice.
Strawberry Watermelon Gazpacho
watermelon 3 cups chopped
strawberry 2 cups
tomato 2 cups chopped
serrano chile 1
red wine vinegar 2 T
olive oil 1/4 cup
red onion 1/2 minced
cucumber 1 peeled, seeded, and minced
dill 2 T minced
salt 1/4 t to taste
black pepper 1/4 t to taste
1. In a blender place the watermelon, strawberry, tomato, and serrano chile. Puree.
2. As the blender is running stream in the red wine vinegar and olive oil.
3. Remove to a bowl.
4. Stir in the red onion, cucumber, dill, salt, and black pepper.
5. Cover and chill in the refrigerator for 30 minutes before serving.
Heirloom Tomato and Mozzarella Salad
3 large heirloom tomatoes
8oz fresh mozzarella cheese
1/4c extra virgin olive oil
1/4c balsamic vinegar
1t fresh cracked black pepper
1t sea salt
2oz fresh chopped basil
1. Place tomato slices, alternating with mozzarella slices, on a large serving platter.
2. Drizzle the olive oil and balsamic vinegar on top alternating directions
3. Garnish with fresh cracked pepper, sea salt, and chopped basil
Copyright 2013 WFMZ. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.