Spicy Crab Salad with fresh Heirloom Tomato

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by: Stuart O'Keeffe

I just love this salad in the summer time especially when the fresh heirlooms are in season, I came across a version of this recipe in Food and Wine magazine years ago and fell in love with it. Give it a try for your next BBQ!

Dressing

2 limes freshly squeezed

5 tablespoons extra-virgin olive oil

1 jalapeno finely chopped

1 bunch cilantro, ½ cup

1 tablespoon honey

2 cloves garlic

Salt and pepper

Crab Salad

1/2 lb fresh crabmeat

2 avocados, diced

1/3 cup minced red onion

Tomato

2 heirloom tomato, cut into four thick slices

2 cups arugula

Method:

1. Combine all ingredients in a blender and blend until smooth, taste and season as necessary. This can be made up to 4 hours before serving and left in the refrigerator

2. Gently mix crab salad ingredients and set aside

3. In the center of a plate place heirloom tomato slice, in the center place a small bunch of arugula leaves, topped with the crab salad and finally drizzle with the dressing, about 1 ½  tablespoons per serving.

4. Lightly season with salt and pepper and garnish with a cilantro leaf.

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Categories: Recipes
Posted on: July 9, 2010

Strawberry and Asparagus Salad

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by: Stuart O'Keeffe

Summer is almost upon us, let’s start to use the freshest ingredients made available to us ! Try out this mouth watering strawberry asparagus salad, a perfect compliment to your next BBQ.

Ingredients

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons honey

3 tablespoons balsamic vinegar

Salt and freshly ground black pepper

2 cups (1-inch pieces) fresh asparagus

8 cups arugula

2 cups sliced fresh strawberries

Sprinkled goats cheese (optional)

Directions

1. In a small bowl whisk the lemon juice, oil, honey, and balsamic vinegar. Season with salt and pepper, to taste. Set aside.

2. Bring a small pot of water to a boil over medium heat. Add the asparagus and cook for 3 minutes. Remove and drain on a paper towel-lined plate.

3. Put 2 cups of arugula on each serving plate, top with strawberries and asparagus and drizzle with the vinaigrette.


Chef Stuart 2010

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Categories: Recipes
Posted on: May 21, 2010

Chef Stuart’s Pot De Creme

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by: Stuart O'Keeffe

There is nothing as good as tucking into a well made Pot de Creme, That creamy smooth texture is absolutely decadent.  I used to love making this dessert when I spent time in the south-west of France…..Bon Appetit !

Ingredients

13 ounces good quality bittersweet chocolate drops (Ghirardelli or Valhrona)

3 cups heavy cream

1 1/2 cups whole milk

3 teaspoons instant espresso powder or your favorite extract, optional

12 egg yolks

5 tablespoons sugar

Creme fraiche, for garnish

Directions

Preheat the oven to 300 degrees F.

Put the chocolate in large bowl and set aside. Bring the cream and milk, just to a boil, in a large saucepan over medium-low heat. Pour the mixture over the chocolate and cover with plastic wrap. Let sit for 10 minutes. Meanwhile, whisk the espresso powder or extract, the egg yolks and sugar in a medium bowl until well combined. Remove the plastic wrap, and stir the chocolate and milk mixture with a spatula until well combined. The mixture should not be grainy.

Whisk the egg mixture slowly into the chocolate until incorporated. Arrange 12 ramekins in a large, deep baking dish filled halfway with water. Pour the chocolate mixture evenly into the ramekins. Put the baking dish in the oven and bake for 30 minutes. Remove from the oven, carefully take the ramekins from the water bath and let cool. Put a teaspoon of creme fraiche on each portion and serve immediately.

Chef Stuart 2010

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Categories: Recipes
Posted on: May 19, 2010

Easter Blueberry Pancakes

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by: Stuart O'Keeffe

When it comes to Easter, I like to relax and also love to cook something special for my friends, and to me Pancakes are special. They are not so popular in Ireland but I know all you guys love’em here.

Ingredients

¾ cup whole wheat flour

¾ cup wheat flour

1 ½ teaspoons baking powder (to give it some lift)

½ teaspoon baking soda

pinch salt

2 eggs

1 cup low fat buttermilk

3/4 cup 2% milk

1 tablespoon vanilla extract

½ teaspoon olive oil

¾ cup fresh blueberries (frozen is ok too)

6 tablespoons Grade A Maple Syrup (divided between 4)

1. In a bowl, whisk the first 5 ingredients together.

2. IN a separate bowl, beat the eggs, buttermilk, milk and vanilla extract until well combined.

3. Transfer egg mix to the dry ingredients and mix until well incorporated.

4. Put olive oil on a paper towel and wipe you NON STICK FRYING PAN, heat pan and pour about 1/3 cup of batter on the hot surface.

5. Sprinkle blueberries about 6 on each pancake, it will sink into the batter.

6. Flip after about 2 minutes and cook for another minute.

7. Transfer to plate, each person should get 3 pancakes.

8. Stack on to of each other and drizzle with syrup.

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Categories: Recipes
Posted on: April 2, 2010

Blueberry Pancakes with Chef Stuart O’Keeffe

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by: Stuart O'Keeffe

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Categories: Chef Stuart & Tupperware, Cooking Tips, Recipes, Video
Posted on: March 7, 2010

Chef Stuart’s Beef and Guinness Short Ribs

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by: Stuart O'Keeffe

This is one of my favorite dishes to make anytime of the year, it is so nice to be able to buy an affordable piece of meat, cook it for a long time and get amazing flavor out of it.

Beef and Guinness Short Rib

Prep time: 30 minutes

Cook time 2.5 hours

Serves 4 – 6

Ingredients:

4 lbs boneless short ribs, cut into 1.5 inch pieces

3 tablespoons extra virgin olive oil

Salt and pepper

1 large yellow onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, cut into .5 inch pieces

1 can Guinness

2 cups low sodium beef stock

Directions:

1. Preheat oven to 380 oF

1. Heat olive oil in Dutch oven

2. Pan sear short ribs until nice and brown on both sides, about 5 minutes per side

3. Remove meat from pan and set aside

4. Saute onions and garlic until lightly browned, scrape any brown bits from bottom of pan using a wooden spoon.

5. Add carrots and celery and let cook for further 5 minutes

6. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits.

7. Add back in the meat followed by the remaining stock and can of Guinness

8. Season with salt and pepper

9. Bring stew to a simmer for 20 minutes, cover and place in oven and braise for 2 hours

Serve with a fresh green salad or on top of mashed potatoes

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Categories: Cooking Tips, Recipes
Posted on: February 8, 2010
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