Chef Matney with Mark, October 11, 2020
This month’s virtual cooking class, Mark celebrates his milestone 60th birthday! As a special treat for both Mark and his viewers, he invited his friend and well-known Chef, Eddie Matney to lead the cooking class! Matney teaches us how to make some amazing appetizers, Blistered Tomato & Brie Bruschetta, Steak Tartar and Watch the tutorial video below to see the special birthday cooking class and Chef Matney’s recipes!
Moroccan Sautéed Shrimp with Charmoula
Ingredients:
Chermoula:
2cups Cilantro (stems and all)
1cup Mint (leaves picked)
1 Shallot (chopped)
2 Garlic Cloves
2tbs Dijon Mustard
2 Limes (juiced)
1tsp Red Chili Flakes
1tbs Coriander (ground)
1tbs Cumin (ground)
2cups Olive Oil
Pinch of Salt & Pepper
Shrimp:
1lb Large White Shrimp (peeled and deveined)
1tbs Shallot (chopped)
1/2tbs Garlic (chopped)
1 light Beer
2tbs Worcestershire
1tbs Butter (cubed)
1 Loaf good crusty bread to absorb the sauce
Preparation:
Combine first 10 ingredients in a blender, pulse 3-4 times or until emulsified. (you want the
chermoula slightly chunky, don't blend too fine). Set aside.
Slice bread into long slices and toast or grill with oil, salt and pepper, until crispy. Set aside.
Heat a large pan with oil, sweat shallots and garlic until translucent.
Add shrimp and sauté for 1 minute, add half of beer and Worcestershire and reduce for 2-3 minutes or until shrimp is almost cooked through.
Remove from heat and spoon in about 1 cup of chermoula, add in cold butter to emulsify the sauce.
Place crusty bread in a bowl or dipped plate, spoon shrimp and sauce over top and enjoy.
Chef Eddies Kibbie Neh Steak Tartare
Ingredients:
4oz Prime Filet Steak
1tbs Red Onion
½ tbs Serrano Chili
2 Basil Leaves
2 Mint Leaves
Pinch of Sumac
Drizzle of Olive Oil
Pinch of Salt and Pepper
2 Pitas
Preparation:
Gather all ingredients except Pita on a cutting board. Stack all ingredients and chop until meat and veggies are finely diced and incorporated.
Lightly drizzle or pain pita with olive oil and lightly grill or toast until golden brown and crisp. Cut into triangles and serve alongside the tartare.
Blistered Tomato and Brie Bruschetta
Ingredients:
2 cups Cherry Tomatoes (halved)
1 Shallot (finely diced)
4 Garlic cloves (finely diced)
½ cup Prosciutto (chopped)
3tbs Sherry Vinegar
2tbs Brown Sugar
1tbs Basil (chopped)
Creme De Brie
Loaf of nice sourdough bread (we love Noble)
Preparation:
Heat a large saute pan with oil, saute prosciutto until crispy, add your cherry tomatoes, shallots,
and garlic and cook until tomatoes are broken down and in a sauce consistency.
Turn heat to low and add in sherry vinegar and brown sugar, cook for 2-3 minutes, or until
thickened. Hold hot on the stove.
Cut bread into medium sized pieces about ½ inch thick, grill or toast until golden and crispy.
Top toasted bread with a dollop of Creme De Brie and bake in the oven at 350 degrees until the
cheese is melty and hot. Remove from the oven and place on a plate, spoon on blistered tomato
jam and garnish with arugula if desired.