The Perfect Meal with Jewish Celebrity Chefs - Day 3


We celebrate five of the world's best Jewish chefs - Day 3: Steven Raichen


By: ASHLEY BAYLEN  
Published:
in Culture » Food


Raichlen
Pic: NILL
Smoked Egg Pate
Pic: NILL

Five of the world’s most celebrated Jewish chefs have joined Shalom Life in creating “The Perfect Meal.” Each chef has supplied one of their original recipes: Jeffrey Nathan (soup), Jamie Geller (salad), Steven Raichlen (appetizer), Susie Fishbein (entrée) and Joan Nathan (dessert).

 

Join us over the next five days and watch this wonderful five-course meal unfold. Use these recipes individually or together in an attempt to create “The Perfect Meal” to share with friends and family.

 

 

 

Third Course: Appetizer

 

Steven Raichlen is a multi-award winning author, journalist, lecturer and television host. His bestselling books and his public television shows— Primal Grill and Barbecue University — have redefined American barbecue. Raichlen’s 29 books include the international blockbusters The Barbecue Bible and How to Grill and the new Planet Barbecue, published by Workman Publishing. His work has appeared in The New York Times, National Geographic Traveler, Food & Wine, Bon Appetit, GQ and Esquire. His books have won five James Beard Awards and been translated into 15 languages.

 

Raichlen founded Barbecue University, which takes place at the luxurious Broadmoor resort in Colorado Springs. He has lectured on the history and culture of barbecue at the Smithsonian Institution, the Library of Congress and the National Press Club. He holds a degree in French literature from Reed College and hosts a French language TV show called Le Maitre du Grill. Raichlen studied medieval cooking in Europe on a Thomas J. Watson Fellowship and was the recipient of a Fulbright. His Web sites are www.barbecuebible.com and www.primalgrill.org

 

 

 

Steven Raichlen presents Smoked Egg Pate  (4 servings)

 

Source: Planet Barbecue by Steven Raichlen (Workman, 2010)

 

Method: Smoking

 

 

 

8 large eggs

 

1/2 cup mayonnaise (preferably Hellmann’s)

 

Salt and freshly ground black pepper

 

A few drops of fresh lemon juice (optional)

 

Finely chopped fresh parsley.

 

3 to 4 pita breads, separated into halves, cut into wedges and brushed with extra-virgin olive oil

 

 

 

You’ll also need:

 

1-1/2 cups hardwood chips, such as cherry or apple, for smoking.

 

1. Place the eggs in a saucepan with cold water to cover by 2 inches.   

 

2. Bring to a boil over high heat. Reduce the heat to a simmer and cooked the eggs exactly 11 minutes.   

 

3. Drain into a strainer and rinse the eggs under cold water until cool enough to handle, then peel. The recipe can be prepared several days ahead to this stage.

 

 

 

 Indirect grilling method:

 

Set up your grill for indirect grilling and preheat to medium low. Toss the wood chips on the coals. (Sorry folks — this is hard to do on a gas grill.) Smoke as described above — cooking time will be 15 to 20 minutes. Transfer to a plate and let cool.

 

 

 

Smoker method:

 

Set up your smoker for smoking and preheat to 275 degrees. Place the eggs in the smoker and smoke until covered with a light brown film of smoke, about 40 minutes. Transfer to a plate and let cool.

 

Quarter the smoked eggs and place in a food processor. Coarsely chop the mixture, running the machine in short bursts. Work in the mayonnaise and salt and pepper to taste. If desired or appropriate, add a few drops of lemon juice.

 

Transfer the pate to a bowl or mound into a neat cylinder, using a metal ring. Sprinkle with parsley. Just before serving, set up your grill and preheat to high. Brush and oil the grill grate.  

 

Grill the bread until toasted, 2 minutes per side. Serve the pate with the grilled bread.



Related articles: (Celebrity Chef, Recipe, Steven Raichlen, Primal Grill, Barbeque University, James Beard, Bon Appetit, Barbeque Bible)




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