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Entries in Adam Pearson (43)


recipe: skewered skirt steak

for the chimichurri:
1/2 C extra virgin olive oil
1/3 C flat-leaf parsley, chopped
1/4 C red wine vinegar
2 tblsp basil leaves, chopped
2 tblsp oregano, chopped
2 tblsp minced shallots
2 cloves garlic, minced
1 tblsp crushed red pepper flakes
salt and pepper to taste

for the beef skewers:
1 lb skirt steak
salt and pepper
12 bamboo skewers
2 tblsp extra virgin olive oil

1. Make the chimichurri by placing all ingredients in a bowl, whisk until well combined, then set aside.

2. Soak skewers in water for at least 30 minutes. Preheat grill or grill pan to med-high and brush with olive oil.

3. Thread steak pieces onto skewers, season with salt and pepper, grill for 3-5 minutes on each side.

4. Remove to a serving dish, drizzle with chimichurri, and serve with extra sauce on the side.

Adam’s hints:
—Slice the skirt steak thin and against the grain to turn a tough piece of meat into something more tender.
—You can easily skewer the meat the night before and the Chimichurri will last a few days in the fridge. Serve with a chunk of baguette and make a mini steak sandwich.


recipe: spicy grilled shrimp with panko bread crumbs

for the shrimp:
12 large shrimp with shell, uncooked
1/4 C canola oil
1 clove garlic minced
1 jalapeno, minced
or 1 fresno chili if you like it mild
zest of 1/2 a lemon
pinch chili flake
salt and pepper to taste

for the panko bread crumb topping:
1/2 C panko bread crumbs
2 tblsp cilantro, chopped
1 tblsp canola oil
zest of 1/2 lemon
pinch of chili flake
salt and pepper to taste
lemon to garnish

1. Combine all the marinade ingredients—everything but the shrimp—and set aside.

2. Using a small, sharp knife, split the shrimp down the middle on the underside—make sure not to cut all the way through but do remove the dirty bits in the process.

3. In a zip-top bag, mix the shrimp and marinade then refrigerate 20-30 minutes.

4. While the shrimp is marinading make the panko breadcrumb topping.

5. Heat the oil in a medium skillet over med-high heat. Add panko and sitr until toasted about 3 minutes. Add cilantro, lemon and chili flake and cook for another 30 seconds. Remove from heat and let cool.

6. Heat grill or grill pan to med-high heat. Once hot, brush grates with a little canola oil and place the shrimp flesh side down. Cook 1 minute, then flip and finish shell side down for another 2-3 minutes depending on the size of the shrimp.

7. Remove from grill, arrange on a serving dish, sprinkle with toasted panko, and serve with sliced lemons and cilantro.

Adam’s hints:
—If you’re not familiar with panko, learn more about it here.
—When grilling, you might need to press down with a spatula since they’ll curl a little.
—This recipe can also be made with smaller shrimp, but I like to use large because it’s a fun presentation.
—I also use this marinade on medium peeled and cleaned shrimp: saute over high heat and serve with pasta topped with these bread crumbs. Its a fantastic meal!


recipe: arancini

to make the risotto:
3-4 cups low sodium chicken broth
3 tblsp extra virgin olive oil
1 shallot, minced
1 clove garlic, minced
1 C arborio rice
1/2 C dry white wine

1. Place chicken stock in saucepan over low heat. Lightly grease 8x8” baking pan and set aside.

2 Warm olive oil in a skillet over medium-high heat. Add shallots and garlic and stir for about 5 minutes. Add rice and cook another 5 minutes then deglaze the pan with the wine.

3 Lower heat to medium and add a ladle of warm broth and stir until its absorbed. Continue stirring and adding stock—a ladleful at a time—until rice becomes soft but retains a little bite, for about 20 minutes.

4 Remove from heat, gently stir in butter and 1/4 cup of the Parmesan, season with salt and pepper. Spread on the baking pan and refrigerate 4-6 hours or overnight.

to make the arancini:
2 tblsp unsalted butter
3/4 C Parmesan cheese, grated
salt and pepper
vegetable oil
4 oz part-skim mozzarella, diced into 1/4” pieces
1 C all-purpose flour
2 eggs, beaten
1 C Panko bread crumbs
handful of basil leaves for garnish

1. Once the risotto is chilled, line a baking sheet with parchment paper and heat 2-3” of oil in a sauce pan fitted with a candy thermometer to 350°F.

2. Shape a small amount of risotto into a ball. Press a chunk of mozzarella into the center—recovering it with risotto—and place on the parchment paper.

3. Place flour and eggs in separate dishes—in another, combine bread crumbs and the remaining 1/2 cup of Parmesan. Lightly coat each ball in the flour, shake off excess, dip in the eggs and then dredge into the bread crumb mixture.

4. Fry in batches for 5-6 minutes or until golden. Drain on paper towels and season with salt and pepper. While they cool, fry the basil leaves in the hot oil for 10-20 seconds. Quickly remove and drain them on paper towels. Serve arancini warm, garnished with fried basil.

Adam’s hints:
—if you’re short on time you can skip making a homemade risotto and use box mix. Just make sure to chill the cooked risotto before forming it onto balls.
—I love serving it with fried basil, or even your favorite tomato sauce.
—I first had these in Italy—we would walk down the streets in Rome and EAT EAT EAT—so as soon as I was home I knew I had to make them. Trust me, guests will go crazy for them!


recipe: roasted vegetable tart

to make the shells:
1 package pre-made pie dough
1 large yellow onion, sliced very thin
1/4 C heavy cream
1 large egg
1-1/2 tsp fresh thyme, chopped
1 clove garlic, minced
1 tblsp olive oil
pinch of fresh nutmeg
salt and pepper to taste
special equipment: 4 tart pans with removable bottom 4-1/2”D

1. Roll out pie dough on a lightly floured surface and cut out 4 circles of dough about 5-6” in diameter.

2. Place dough into 4-1/2” tart pans—with removable bottoms—folding the dough that hangs over towards the center to make the walls thicker. Cover with plastic wrap and refrigerate for 30 minutes.

3. With remaining dough, dice into small pieces for topping, cover with plastic wrap and refrigerate with tart shells.

to make the vegetables and tarts:
2 C mixed vegetables including sliced red onion, butternut squash diced into 3/4” pieces, sweet potato diced into 3/4” pieces, cherry tomatoes cut in half, acorn squash sliced into 1/2” pieces with skin on.

1. Prep out all the veggies, mix in a bowl, lightly drizzle with olive oil and set aside.

2. Mix cream and egg together in a bowl and set aside. Heat oven to 375°F.

3. Heat olive oil in a skillet over medium heat, add onions and cook for 20 minutes or until they just begin to turn golden—stir often. Stir in the garlic and thyme the last minute, remove from heat and stir in egg mixture.

4. Remove tart shells from the refrigerator and place on baking sheet. While pouring into the 4 shells, divide the onion mixture equally.

5.Top the onion mixture with veggies and sprinkle with the diced dough. Season with salt and pepper and place in pre-heated oven.

6. Bake for 45-60 minutes until the dough is golden brown and veggies are cooked. Let cool 5-10 minutes, remove from tart pan and serve warm.

Adam’s hints:
—this is a great way to use up any left over veggies you might have.
—or, with all tomatoes it’s amazing.
—you can fill the tart pans hours before hand, just keep them covered in the refrigerator.
—on set we garnished with a sprig of fresh thyme which adds its own distinct flavor.


recipe: roasted chickpeas

1 15oz can chickpeas, drained, rinsed and dried on paper towels
1 tblsp olive oil
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp paprika
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp fresh cracked pepper

1. Pre-heat oven to 400°F.

2. In a bowl, mix chickpeas and spices with a spatula so they’re thoroughly coated.

3. Place on a foil lined baking sheet and bake for 45-60 minutes. Remove when they’re a deep golden brown color—they’ll be crispy on the outside, soft inside. Let cool slightly and serve.

Adam’s hints:
—shake the pan a few times during baking to ensure even cooking.