Friday, October 30, 2009

And The Winner Is ...

Chef Peter McCarthy of EVOO in Somerville, MA and Za in Arlington takes a well-deserved swig of water after beating out the competition at EAT, DRINK & BE FAIR

From the moment Chef McCarthy's tasting touched our lips we knew it was a winner so we heartily agree with the panel of judges on this one. McCarthy’s cooking was honed at the legendary Seasons restaurant in the Bostonian Hotel, so the menus at his restaurants EVOO and Za evoke much of the innovative spirit of that dining room. His attention to detail is not lost, however, in his total gusto for life. In addition to his consistently high restaurant ratings he is also an avid pilot and sailor. Congratulations to Chef McCarthy whose modesty in a boisterous celebrity chef world is as refreshing as his cuisine.

As promised, here is the recipe for this award-winner. Don't be daunted, however. If you can roast the duck breasts the rest is easy.

Green Mountain Fair Trade Dark Roast Coffee Marinated Hudson Valley Moullard Duck Breast with Verril Farm's Parsnip Puree, Pete's Pickled Pumpkin, Royal Gala Apple and Espresso-Vanilla Chimichurri


2 Moullard Duck Breasts
Dark Roast Coffee Marinade
Parsnip Puree
Pickled Pumpkin
Royal Gala Apples
Green Mountain Fair Trade Espresso-Vanilla Chimichurri

Dark Roast Coffee Marinade
1/2 cup Green Mountain Fair Trade French Roast Coffee Grounds
1/4 cup minced garlic
3 tbsp Dijon Mustard
1 tsp Ground Cinnamon
2 tbsp Sherry Vinegar
1/2 cup Hot Green Mountain French Roast Coffee
1/4 cup Vegetable Oil
2 tbsp Granulated Fair Trade Sugar

In a large bowl, combine all ingredients. Pour over duck breast; let marinade for at least one hour.

Espresso-Vanilla Chimichurri
3 shots of Green Mountain Fair Trade Espresso
2 tbsp Dijon Mustard
2 tbsp Minced Garlic
3 tbsp Minced Shallot
3 tbsp Chopped Parsley
2 Very Thinly Sliced Scallions
1 tsp Ground Cinnamon
1 tsp Fair Trade Cocoa Powder
2 tsp Fair Trade Vanilla Extract
1 tsp Fair Trade Molasses
2 tsp Fair Trade Honey
2 tbsp Sherry Vinegar
3/4 cup EVOO
1/2 tsp Kosher Salt
1/4 tsp Crushed Red Pepper Flakes

In a bowl, whisk all ingredients together.

You can download and print up the recipe here.

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