Whole Foods Demo tomorrow- Wednesday

I will be doing a cooking demonstration at Whole Foods in Norwalk tomorrow (Wednesday) from 1:30-3:30p.m.

Here are a couple of the recipes I'll be showcasing. Every month they have a new food theme, and this month is seafood. I was making the chimichurri sauce this afternoon and it is awesome! I'm going to grill a piece of fish tonight and drizzle a little of the sauce over it! The other recipe is a great summertime appetizer, grilled sea scallops over rice crackers with a wasabi sour cream. Give it a try, it's very easy!

The other bit of exciting news is that Christopher Peacock Cabinetry has been named Best Kitchen in America they have built out a live kitchen at Rockefeller Center in NY and I will be the featured chef on July 17th at their event party. Will give more details as the event gets closer.

Swordfish kebabs with chimichurri sauce

1 swordfish steak
2 tbs. olive oil
Juice from 1 lemon
1 onion quartered
1/4 cup olive oil
2/3 cup sherry vinegar
1 cup fresh cilantro, chopped
3 tablespoons fresh oregano, chopped
3 tablespoons fresh lemon juice
6 large cloves garlic, chopped
Salt & freshly ground pepper

Preheat grill to medium high. Cube swordfish and marinate for 10 minutes in olive oil, salt and pepper and lemon juice. While fish marinates, assemble chimichurri sauce in a food processor or by hand. Combine all ingredients from ¼ C. olive oil to garlic and pulse until roughly chopped. Set aside until ready to use. Skewer swordfish adding pieces of onion and grill for 5 minutes or until swordfish is firm to the touch. Place chimichurri sauce in a decorative bowl and place skewers on a platter. Serve with crusty bread.


Grilled scallops with wasabi sour cream on rice crackers

1 lb. sea scallops
kosher salt and pepper
peanut or olive oil
3 to 4 teaspoons wasabi paste (Japanese horseradish paste)
6 oz. sour cream
30 (2-inch) thin rice crackers
1 scallion, thinly sliced
Snow peas thinly sliced
Toasted sesame seeds
Wasabi peas for garnishing plate

Preheat a grill to high. Brush scallops with oil and add a pinch of kosher salt and pepper to each side. Grill for 1 minute per side and remove promptly. Set aside. In a bowl, add wasabi and sour cream, stir until combined and cover with plastic wrap and keep refrigerated until ready to use. Garnish serving plate with wasabi peas. To assemble, slice scallops lengthwise so they are thin, and place on a rice cracker. Add a small dollop of the wasabi sour cream, a few bits of scallion and snow pea and garnish with a pinch of toasted sesame seeds.