David LeFevre Recipes

Posted on Jun 4, 2014 09:00am

Chef Partner of Manhattan Beach Post and Fishing with Dynamite, David LeFevre returns to The Talk kitchen  with summer dishes featuring the season's favorite ingredient – corn!  Here are all of his tasty recipes from today’s show.

Recipes courtesy of David LeFevre


Tomato, Arugula and Sweet Corn salad with Basil, White Peaches, Cucumber, Feta and Roasted Eggplant puree


1 cup tiny sweet tomatoes, halved

½ cup Cooked Sweet Corn Kernels

1 White Peach cut into 16 pieces

1 Persian Cucumber, cut into ½ inch chunks

2 cups Arugula

4 Pepperoncini sliced thinly

8 Basil leaves, chiffonade

8 Tablespoon Roasted Eggplant Puree (See recipe below)

4 Tablespoon Red Wine Mustard Vinaigrette (See recipe below)

2 oz. Crumbled Feta Cheese



  1. Place 2 oz. of eggplant puree on the bottom of 4 salad bowls.
  2. In a medium size mixing bowl add the tomatoes, corn, peaches, cucumber, arugula, pepperoncini, basil and vinaigrette.
  3. Season with salt and pepper.
  4. Toss until the ingredients until lightly coated.
  5. Arrange on top of eggplant puree in salad bowls.
  6. Sprinkle crumbled feta on to and eat!


Eggplant Puree Recipe


1# eggplant

2 Tablespoon olive oil

2 garlic cloves minced

Salt and pepper

½ cup toasted walnuts

1 Tablespoon cider vinegar

2 Tablespoon chopped parsley



  1. Preheat the oven to 350 degrees.
  2. Halve the eggplant lengthwise.
  3. Score the eggplant flesh with 1-inch deep cuts.
  4. Spread the minced garlic into the scored eggplant flesh.
  5. Massage the olive oil into the eggplant flesh.
  6. Bake the scored eggplant in a baking pan until it's soft for approximately 40 minutes.
  7. Let it cool until you are able to handle with your bare hands.
  8. Discard any bitter juices that may collect on the pan and peel off skin.
  9. Chop coarsely and put into food processor with walnuts, vinegar, salt & pepper.
  10. Process until smooth.
  11. Reserve covered in the refrigerator until ready to serve.


Red Wine Vinaigrette Recipe


1 Tablespoon Red Wine Vinegar

½ teaspoon Whole grain Mustard

½ small clove garlic minced

3 Tablespoon Extra virgin olive oil, salt and pepper

salt and pepper to taste



  1. Combine vinegar, mustard and garlic in a medium mixing bowl.
  2. Using a whisk, mix the ingredients until they are well combined.
  3. Slowly add the olive oil using the whisk to emulsify the vinaigrette.
  4. Season with salt and pepper.

Grilled Beef Skirt Steak with grilled sweet corn, Poblano pepper and cilantro cumin chimichurri
Serves 4


2 TB Olive oil

4 each 8 oz. Skirt Steak, trimmed, from the thick end, should measure 2 ½ inch by 8 inch by ¾ inch

Salt and Black Pepper to taste

1 Lime cut into quarters 

Sweet Corn Poblano Mix (see recipe below)

Cilantro Cumin Chimichurri (see below)



  1. Heavily Season Skirt steak on both side with olive oil, salt and pepper.
  2. Over a hot grill on medium high heat, sear the top and bottom of the skirt steak until it is cooked to medium rare. (The meat is approaching medium rare when moisture beads start to show on the meat and its starting to spring back when touched).
  3. Let meat rest for 3-5 minutes covered with foil.
  4. Slice the meat and serve (make sure to slice perpendicular to the natural grain of the meat in order for it to taste the most tender!)
  5. Squeeze the fresh lime juice on top.
  6. Place half a sliced steak on plate.
  7. Place ½ cup of Sweet Corn Poblano Mix on top of the steak.
  8. Place remaining steak on top of Sweet Corn Poblano Mix.
  9. Dollop 1 to 2 Tablespoons of Cilantro Cumin Chimichurri on top.
  10. Serve.


Sweet Corn Poblano pepper mix


2 Tablespoons Butter

½ cup Red Onion, small dice

4 Tablespoons Green onion

2 cup Grilled Corn Kernels

1 cup Roasted Poblano peppers, small dice

4 Tablespoons Cilantro, minced

4 Tablespoons Parsley, minced

1 Table spoon Lime juice

1 ½ Tablespoon agave nectar

Salt, pepper and beer to taste



  1. In a nonstick pan sauté the red onion and green onion with the butter.
  2. Once they are translucent, add the poblano peppers and the corn kernels and cook until they are tender.
  3. Next add the minced herbs, lime juice and agave nectar.
  4. Season with salt and pepper.
  5. Drink Beer.

Cilantro Cumin Chimichurri

Makes 2 cups


4 Tablespoons chopped Garlic

1 Teaspoons Chili flake

½ Tablespoon Smoked Paprika

2 Teaspoons Ground Cumin

¼ cup Chopped Cilantro

¼ cup Chopped Parsley

4 Tablespoons Red Onion

¼ cup Red Wine Vinegar

1 Tablespoons Dried Oregano

½ cup Extra Virgin Olive oil

Salt and Black Pepper to taste



  1. Place garlic, chili flake, smoked paprika, and cumin in food processor and pulse until finely chopped.
  2. Add cilantro, parsley, onion, vinegar, and oregano and pulse until combined.
  3. Add olive oil in a thin stream and process until smooth.
  4. Add salt and pepper.
  5. Reserve in refrigeration covered until ready to serve.

Summer Berry upside down corn cake with lemon and mascarpone ice cream

Makes 8 servings



  1. 1 ½ cups Blueberries
  2. 1 ½ cups Raspberries
  3. 1 ½ cups Blackberries
  4. 1 ½ cups all-purpose flour
  5. 1/3 cup corn meal
  6. 1 Tablespoon Freshly cut Basil
  7. 2 teaspoon Baking Powder
  8. 1/4 teaspoon salt
  9. 2 eggs beaten
  10. 1 cup sugar
  11. 2/3 cup milk
  12. ½ cup Cooked Corn Kernels
  13. 1/3 cup canola oil
  14. Zest of 1 lemon
  15. 8 medium size basil leaves
  16. 8 scoops Mascarpone ice cream



  1. Preheat oven to 350 degrees F.
  2. Lightly grease an 8-inch cake pan, line bottom of the pan with parchment paper and coat with vegetable spray.
  3. Arrange 2 cups of mixed berries in the bottom of the pan and reserve while getting the cake batter ready.
  4. In a medium bowl, stir together flour, cornmeal, basil, baking powder, and salt. Set aside.
  5. In another bowl whisk together eggs, sugar, milk, corn kernels, oil and zest of one lemon.
  6. Add egg mixture all at once to flour mixture.
  7. Stir until combined
  8. Pour the batter over the berries in the cake pan. Spread evenly.
  9. Bake 40 minutes or until pick inserted near center comes out clean. Cool cake in pan for
    5 minutes. Run knife around edge of the pan to loosen sides. Invert. Remove parchment.
  10. Top with remaining berries and basil and serve with ice cream.


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