For The Talk's Food Festival, owner of Hanoki and the Bird in Los Angeles and Comme Ça in Los Angeles and Las Vegas, Chef David Myers stopped by for a Talk Takeaway: Cooking segment. Here are his delicious recipes!
¼ bunch purple kale, stems removed and roughly chopped
½ bunch Tuscan kale 1/2 bunch, stems removed and julienned
½ bunch curly green kale, stems removed
A pinch of fine sea salt
2 cups of canola or grapeseed oil
2 tbsp roasted salted almonds
6 thin slices of pecorino cheese
Red wine vinaigrette
1 ½ cup extra virgin olive oil
½ tbsp. chopped shallot
1 ½ tbsp. Dijon mustard
¾ cup red wine vinegar
1 ½ tbsp. Kosher salt
½ tbsp. black pepper
1 tbsp. honey
¼ cup lemon juice
Blanch the Tuscan kale about 30 seconds in boiling water, then immediately transfer to a bowl of ice water to cool. Drain and then set aside.
Bring the canola or grapeseed oil up to 350 degrees then add the curly kale and fry until crispy, about 30 seconds to one minute. Remove and season with fine sea salt. When frying, be careful not to get too close to the pot as the oil will pop.
Combine shallot, Dijon mustard, red wine vinegar, salt, black pepper, honey and lemon juice in a blender. Gradually increase the speed from low and slowly add in extra virgin olive oil to emulsify the vinaigrette. This will make more than needed for the salad. Store the rest of the vinaigrette in an air tight container in the refrigerator for up to a week.
Place all of the kale on a plate, top with pecorino cheese and almonds, and drizzle with red wine vinaigrette.
2 soft roll, like a hot dog bun
6 oz lobster meat, chopped
3 tbsp mayonnaise
1 tsp Thai green curry paste
In a bowl, mix together lobster meat, mayonnaise and green curry paste, then spoon onto the roll.
Pickled Baby Carrots
1 bunch baby carrots, scrubbed and tops off
1 cup rice wine vinegar
2 oz sugar
½ oz Kosher salt
Bring vinegar to a boil. Then reduce heat and add in sugar and salt. Once the sugar and salt have dissolved, add in carrots and remove from heat. Once the heat has reduced to room temperature, refrigerate until ready. Can be prepared one day to one week ahead of time.
¾ oz cucumber juice
½ oz lime juice
1 oz grapefruit juice
½ oz honey
5 mint leaves
Shake and strain over fresh ice
Top with club soda
Lemon curd tapioca
1 tbsp. lemon juice
1 cup granulated sugar
3 egg yolks
2 whole eggs
1/3 cup butter, cut into cubes
1 cup cooked pearl tapioca
Double boil whole eggs, yolks, sugar and lemon juice until mixed together. Then, gradually add butter to make the curd. Once everything is smoothly combined, remove from heat and fold in cooked tapioca. Once cooled, divide into four small serving bowls and garnish with seasonal berries.