Tuesday, January 22, 2008
Conversation Bites Conversation Bites: Chef Sean Begin, The Daily Dish
Posted by Carrington Fox on Tue, Jan 22, 2008 at 7:51 AM
This week’s review of The Daily Dish features chef Sean Begin’s deliciously bipolar menu of meat-and-three staples and specialty salads. For the traditionalist, there’s a predictable and comfortable list of Southern standards—meatloaf, fried okra and candied sweet potatoes, to name a few. But while most meat-and-three buffets consider coleslaw to be the only fresh vegetable you could ever need, The Daily Dish offers a bountiful selection of big, fluffy green salads piled with fresh fruits, vegetables and creative toppings such as fried mozzarella and sweet potato cakes.
Many thanks to Chef Begin for sharing his recipe for almond-encrusted goat cheese salad (after the jump). If you have questions for the chef, he’ll be popping in to answer them. Welcome to Conversation Bites, Chef Sean.
Spiced Almonds
1 cup sliced almonds
1/2 tablespoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sugar
Pinch crushed red pepper
1 egg white
Mix all ingredients, spread on greased pan and bake at 325 degrees for 15 minutes. Stir frequently until golden brown.
Dried Cherry Vinaigrette
8 oz. raspberry purée
2 tablespoons honey
2 tablespoons brown sugar
2 cups red wine
1 1/2 teaspoon salt
Pinch cayenne pepper
16 oz. salad oil or preferred oil
1/2 cup dried cherries, chopped
Purée first six ingredients in a Cuisinart, slowly adding oil with Cuisinart on to emulsify. Turn off and add cherries. (Raspberry purée can be purchased at specialty stores, or you can make your own by straining puréed fresh raspberries.)
Almond-Encrusted Goat Cheese Cakes
Breading:
1/2 cup toasted almonds, crushed
1 cup Japanese bread crumbs
1/2 cup shredded coconut
2 teaspoons ground pepper
Cheesecakes:
4 oz goat cheese
4 oz cream cheese
Seasoned Flour:
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
Egg Wash:
1egg
1/8 cup milk
Mix first four ingredients to make breading. Mix goat cheese and cream cheese to form eight equal rounded cakes. Dredge cakes in flour and then coat in egg wash. Roll in breading and fry in 325-degree oil until golden brown.
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