Robert Irvine is kind of a bad ass. In addition to his buffed up bod (which we've been lucky enough to see shirtless at last year's SoBeWFF), he's got the vast array of knowledge to school many an amateur (and pro) chef. Last night, he was on hand to help sauced up cooks prepare pasta tableside.
Irvine took the helm at the Barilla interactive dinner at the iconic Biltmore Hotel, and tipsy attendees learned a lesson or two from the Kitchen Impossible chef.
The dinner started out with prosecco. Guests clinked glasses and sipped away. From there, it moved into pinot grigio, followed by valpolicella. Lessons #1, 2 and 3: copious quantities of wine are required when it comes to cooking. Both for the cook and in the food.
Each table chose a representative to do the cooking, so everyone's fate was in the hands of said sauced nominee. Chefs donned Barilla hats and got to prepping over gas burners. FIU cooking school students were on hand to help -- and eventually, Irvine came around to assist.
The master chef himself appeared stone-cold sober -- unlike every other dinner attendee. Some tables fared better than others (pun intended) as far as food. But wine was undoubtedly the key ingredient when it came to the cooking process. In the end, everyone ended up with a three course meal worthy of any at-home chef.
If you really wanna cook like Mr. Irvine, recipes help. So behold: a rich, creamy pasta and swordfish with the best horseradish sauce we've ever encountered. Enjoy.
Barilla Mezze Penne with Creamy Prosecco Sauce & Caviar
Ingredients:
1 box Barilla Mezze Penne
2 small shallots minced
5 tablespoons extra virgin olive oil
1 cup prosecco
1 cup vegetable broth
1 ½ cups heavy cream
to taste salt
to taste white pepper
12 chives
1 tablespoon caviar
Preparation:
Cook pasta according to package directions.
Meanwhile, slowly sweat the minced shallots with 4 tablespoons of olive oil.
Add prosecco and reduce to half.
Add broth, bring to a boil and reduce to half.
Add cream, salt and white pepper and simmer.
Drain and toss pasta with the sauce.
Serve with chives and a dollop of caviar on top, and drizzle with remaining olive oil.
Apple-Horseradish Sous Vide Swordfish
Ingredients (per person):
1 six-ounce one-inch thick swordfish loin
1 tablespoon apple butter (90/20 ratio unsalted whipped butter with apple juice)
1 teaspoon fresh horseradish
1 teaspoon parsley and thyme, minced
1 ounce grapeseed oil
2 ounces apple-horseradish sauce
Salt and pepper to sear
Preparation:
To prepare fish: Season with salt and pepper and place in bag with herbs, horseradish and butter, seal and cook for 30 minutes in water bath at 50 C/122 F. After cooking, remove and unbag, then allow to rest. After resting, wipe clean and pat dry. Then season and sear with grapeseed oil in heated pan. Top with apple-horseradish sauce.
Apple-Horseradish Sauce
2 Granny Smith apples, peeled, cored and sliced
2 shallots, sliced
1 tablespoon garlic, chopped
1 tablespoon thyme, chopped
2 tablespoons white balsamic vinegar
1/4 cup brown sugar
1/2 cup prepared horseradish
1 cup apple juice
Salt and pepper to taste
To prepare sauce: In a saute pan over high heat, heat two tablespoons of oil. Saute the shallots and garlic. Add the apple slices and thyme and saute, reduce the heat and continue cooking until the apples are nicely caramelized. Deglaze the pan with the vinegar and then add the apple juice and horseradish. Simmer until the apples are completely tender. Add the brown sugar and mix until dissolved. Puree the mixture in a blender until smooth and then season with salt and pepper. Store refrigerated for about 12 hours (the flavors will marry and become less harsh).
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