Category Archives: NYC Chefs

NYC Chefs Share Their Healthy Recipes: Gary and Isabel MacGurn, Hampton Chutney Co.

One of my favorite Indian restaurants is Hampton Chutney Co., Upper West Side location. Their dosas are excellent, especially with the vegetarian masala filling and mango chutney. As you can imagine, I was delighted when the owners Gary and Isabel MacGurn decided to share a recipe that they make at home with Creative Delites. The recipe is for Punjabi Shrimp– a spicy, richly flavored dish, inspired by the tomato based sauces of northern India. In trying out the recipe I took Gary’s suggestion for making a vegetarian version, substituting eggplant (or you could use tofu) for the shrimp. Dosas and uttapas are the restaurant’s specialties, but if you would like to make Indian food at home and try out some of the classic spices, like turmeric and cumin, Punjabi is a great introduction.

Punjabi Eggplant Recipe
Makes: 4 servings
Courtesy of Gary & Isabel MacGurn, Hampton Chutney Co.

INGREDIENTS:
1 large eggplant
Salt to taste
1/8 teaspoon turmeric
3 tablespoons veggie oil
2 teaspoons ground cumin
2 teaspoons ground coriander
4 fresh curry leaves
1 small onion, thinly sliced
1 teaspoon finely grated fresh ginger
½ jalapeno, seeded and minced
1 garlic clove, minced
2 medium tomatoes, coarsely chopped
1 tablespoon tomato paste
1 tablespoon coarsely chopped cilantro

DIRECTIONS:
1. Season the eggplant with salt. In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the eggplant and cook over moderately high heat until golden brown, about 1 minute per side. Transfer the eggplant to a plate.
2. Add the remaining 1 tablespoon of oil to the skillet and reduce the heat to moderate.
3. Add the turmeric, cumin, and coriander and cook, stirring frequently, until fragrant, about 1 minute.
4. Stir in the curry leaves and cook for 30 seconds longer.
5. Add the onion, ginger, jalapeno, and garlic and cook until the onion softens, about 5 minutes; if the mixture seems dry; add up to ¼ cup of water to prevent sticking.
6. Add the tomatoes and the tomato paste and cook until the sauce thickens, about 3 minutes.
7. Return the eggplant to the skillet and cook, stirring, until they are opaque throughout, about 2 minutes. Season with salt.
8. Transfer the eggplant to a bowl, sprinkle with cilantro and serve.

NYC Chefs Share Their Healthy Recipes: Michael Psilakis, Kefi Restaurant

the CHEF:
Michael Psilakis
(Chef Michael Psilakis’ Bio)

Michael Psilakis is Executive Chef & Co-owner, of Kefi, Anthos, Gus & Gabriel, and Eos. At the Greek Restaurant Kefi, Psilakis and partner, Donatella Arpaia, have prepared a rustic Mediterranean menu that’s hard to resist– especially at such low prices. You can find classical Greek dishes, such as whole fish simply grilled with olive oil and salt,  everyday Greek-style burgers,  and even mac and cheese. When I go to Kefi with my friends, I love sharing the spreads, including tangy tzatziki (yogurt dip), melintzanosalata (eggplant spread), revithia (chickpea spread), all served with grill-warmed pita. One of my favorite entrees is the Grilled Branzino, recipe below. Each dish is wholesome and emphasizes fresh ingredients. Kefi shared three of their favorite healthy recipes with Creative Delites, so that you can delight in their food at home.

RECIPES and PHOTOS courtesy of:
Kefi (Columbus Ave., btw. 84th & 85th St.)

  • grilled branzino
  • cannaloni bean soup
  • spicy shellfish yiovesti


entre BRANZINO
Grilled Whole Fish atop a warm salad of potatoes, tomatoes, onions, peppers, olives and feta drizzled in fresh lemon juice and garlic

INGREDIENTS

4 Branzino’s 1-2 lbs. each, scaled and gutted
24 cherry tomatoes, halved
24 kalamata olives, pitted
24 green olives, pitted
2 sweet onions sliced into rings, grilled, and reserved
10 fingerling potatoes, par cooked and reserved
3 cloves of garlic, sliced thin
½ Cup feta cheese
2 lemons
EVOO
Salt & pepper
1 Tb. dry oregano
1 Tb each of fresh chopped parsley, basil, and dill

DIRECTIONS

Pre-heat a grill to med-high. Paint fish with EVOO season with salt and pepper, and place on the grill. Char on each side for approx 8 min.

For warm salad, in a large heavy-bottomed pan add 2 Tb. EVOO and heat through. Brown garlic and potatoes. Then, add tomatoes, olives, onion rings, dry oregano, and feta cheese. Transfer to a serving platter and place the fish on top of the warm salad. Squeeze fresh lemon juice on top, then drizzle with EVOO, and sprinkle with fresh herbs.

soup CANNOLINI BEAN

INGREDIENTS

1 Lb Cannolini beans soaked over night
2 large carrots peeled and finely chopped or pulse in food processor
4 Stalks celery and finely chopped or pulse in food processor
1 Large or 2 Medium Onions peeled and finely chopped or pulse in food processor
4 Fresh Bay Leaf
5 Tb Extra Virgin Olive Oil
2 Tb Lemon Juice
2 Tomato diced
1 Bunch Scallions Chopped
1 Leek Chopped
1 Bunch picked spinach

DIRECTIONS

In a large pot, sweat carrots, celery, onion and bay leaf in 4Tb extra virgin olive oil.
Add the beans and cover with stock, or water. Cook until beans are tender.
Purée 1/3 of the “soup” in a food processor, then add it back.

In a pan, sweat the diced tomato, scallions, leeks, until they soften in 1 Tb extra virgin olive oil, add spinach to wilt. Add the soup and warm through, finish with lemon juice, and plate in a soup bowl.



SPICY SHELLFISH YIOUVESTI

INGREDIENTS

1Qt fish stock (chicken may be substituted)
Selection of shellfish (2pc prawn, 6pc mahogany clam, 8pc Buchan mussel)
Sherry vinegar, for deglazing
1 Cup orzo
2 Tsp fish sauce
1 Tsp dill
1 Tsp parsley
2 Tbls lemon juice
Shallot rings
Garlic clove
2 Tbl olive oil
Salt
Espelette pepper, black pepper can be substituted.

DIRECTIONS

Preheat oven & Yiouvetsi (traditional earthen-ware pot) to 350º.
In a deep pan over medium high heat add olive oil, shallot, garlic, pepper.
Deglaze with sherry vinegar, add 2 cups stock, orzo, salt, fish sauce.
Bring to boil, transfer to yiouvetsi, cover, bake for 10 minutes – stirring every 2 minutes
Add shellfish, mix well, cover and cook until all mussels and clams open
Add fresh herbs and lemon juice
Adjust seasoning with salt & espelette, dress with olive oil