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Redo You: Cooking, with David Myers

Posted on Jul 18, 2012 10:45am

Here are some great recipes by David Myers from todays show:

ROAST CHICKEN
Courtesy of David Myers, chef/founder, Comme Ca (West Hollywood & The Cosmopolitan of Las Vegas)

Ingredients:
1 whole chicken, about 2 to 3 lbs
1/4 cup chopped thyme
1 cup garlic oil

For the brine:
1.5 gallons filtered water
2 cups honey
5 lemons, halved
2 each smashed lemongrass
20 cloves garlic, whole and peeled
1.5 cup salt
5 each sprigs parsley, whole with stems
20 black peppercorns
2 bay leaves

HOW TO MAKE IT:

  • Combine all brining ingredients in a pot and bring to a boil, then let chill for two hours. Cover chicken with brine and refrigerate for at least 8 hours.


  • To make the garlic oil, mince two cloves of garlic and mix with 1 cup extra virgin olive oil. Let steep for 30 minutes or more before using.


  • Remove chicken from brine solution, rinse and pat dry. Rub chicken with chopped thyme and garlic oil, inside and out. Marinate, covered, in refrigerator for 8 hours.


  • Preheat oven to 350F. Transfer chicken to roasting pan and cook for 35-40 minutes. Remove from oven and let rest for ten minutes before carving.

 


 SUMMER SALAD: GRILLED PEACHES, ARUGULA & BURRATA


Ingredients:
1 pound of arugula
4 yellow peaches
4 (2.5 ounce) rounds burrata cheese
1 lemon
Olive Oil
Salt & Pepper, to taste

HOW TO MAKE IT:

  • Wash and dry the arugula, then place in a large bowl. Cut the peaches in half and remove the pit. Grill the peaches, cut side down for 3-5 minutes until slightly charred, then chop into small pieces. 


  • Toss peaches in the bowl with the arugula. Season the salad with salt and pepper, olive oil and the juice from one lemon.  Mix well.


  • Place the burrata in the center of the serving plate, arrange salad around the burrata on plate and serve.

 

CARAMEL CHOCOLATE BUDINO
courtesy of Pizzeria Ortica by David Myers

CARAMEL BUDINO
Ingredients:
3 tablespoons sugar
¾ cup cream
1/3 cup milk
Pinch of salt
1 whole egg
1 tablespooon corn starch
1 tablespoon dark rum

HOW TO MAKE IT:

  • Caramelize sugar dry in medium size sauce pot.  In a separate pot, heat milk and cream until just boiling. Once sugar is caramelized, slowly add cream mixture while whisking. Use caution as steam will burn. Once fully incorporated add salt, place over high heat and allow to come to boil. Turn off heat.

  • In a separate bowl, whisk egg with cornstarch.  Add rum.  Slowly add caramel cream into egg mixture, constantly whisking. Place back into saucepot. Place over medium heat and cook until thickens to custard consistency, about 4 minutes.


CHOCOLATE BUDINO
Ingredients:
¾ cup cream plus 2 tablespoons
¼ cup milk
1 tablespoon corn syrup
¼ of orange, zested
3 egg yolks
1 ½ cup milk chocolate, chopped

HOW TO MAKE IT:

  • Bring milk, cream, corn syrup and orange zest to boil. Slowly add egg yolks.  When completely incorporated, strain out orange zest and pour mixture back into saucepot. Place over medium heat.  Using a candy thermometer, bring up to 183 degrees Fahrenheit. Remove from heat, add chopped milk chocolate, mix until smooth.


IN A DESIRED SERVING DISH:

  • Ladle in ½ c of the milk chocolate budino. Place in refrigerator and allow to set for 5 minutes. Remove from refrigerator, ladle 1/4 c caramel budino over the milk chocolate layer.


  • Serve with whipped cream and fresh berries if desired.

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