Eat Like a Chef

July 29, 2016

Our Own Top Chefs Share Their Favorite Recipes

With all of that culinary knowledge at their disposal, do you ever wonder what our local chefs prefer to prepare … and eat … at home? We tapped some of the region’s top chefs to find out the go-to meals they make when they’re off the clock and have a hankering for something delicious.

CHEF PAUL OLSON’S
Roasted Cauliflower with Jalapeno Vinaigrette
Managing Partner, Mission Table, Traverse City

One of Chef Olson’s favorite summer dishes is an easy one — and that’s just the way he likes it. “The simplest recipes are best for a Sunday dinner with friends and family; the key is to take seasonal food and try not to mess with it too much.”

INGREDIENTS:
1 head cauliflower, broken down into florets
1 tablespoon quality olive oil
4 fresh jalapenos, seeded
½ cup washed arugula
1 tablespoon honey
2 teaspoons Dijon mustard
½ cup champagne vinegar
2 teaspoons kosher salt
1 ¼ cups canola or soy oil
Kosher salt and fresh ground black pepper
dash of smoked paprika
slice of lemon

DIRECTIONS: Toss florets with olive oil, salt and pepper, and roast in at 450 F for 20–25 minutes until crispy and brown. While cauliflower is roasting, place jalapenos, arugula, honey, mustard, vinegar, and salt into a blender and puree until smooth, adding oil until vinaigrette has a creamy texture. When cauliflower is fork tender, remove from oven and toss with the vinaigrette, a squeeze of lemon and a sprinkle of smoked paprika.

CHEF GARY RIGGS’
Signature Steak Gorgonzola
Owner, Nonna Lisa’s, Mackinaw City

This signature dish at Nonna Lisa’s is also one that Riggs makes frequently on his own, as it gives him a chance to grill. “I’m a big fan of both spinach and beef,” he said. “And this is one of the meals I make the most often; it’s also a best-seller in the restaurant. The depth of the flavors in this dish is just incredible.”

INGREDIENTS:
8 oounces of tenderloin sirloin steak tips
two pinches of fresh garlic
1 tablespoon each Worstershire sauce, A1 sauce, Italian dressing, and Canadian
steak sauce
½ cup heavy whipping cream
splash of white wine
handful fresh spinach
¾ cup crumbled gorgonzola cheese
1 serving cooked fettucini noodles
balsamic reduction glaze (a cooked down mix of equal parts balsamic vinegar, sugar and honey)
salt
pepper

DIRECTIONS: Marinate the steak tips in a separate pan with the four tablespoons of sauces and dressing, plus a pinch of fresh garlic. Let sit for six hours. When ready to prepare the meal, sauté spinach with remaining pinch of garlic until greens are wilted. Add wine to deglaze the pan. Add the heavy whipping cream and stir to reduce. Then add ½ cup of gorgonzola cheese and stir until smooth. Cook marinated steak tips on the grill for a smoky flavor, then arrange on the noodles. Pour completed gorgonzola cheese sauce on top, finish with a drizzle of balsamic glaze, remaining gorgonzola and dash of salt and pepper.

CHEF BRIAN FREUND’S
Coq Au Vin
Co-Owner, That French Place, Charlevoix

Served alongside steamed broccoli and garlic-and-onion mashed potatoes, Freund said he loves this dish because it’s not too difficult, but the flavor is exceptional. “It takes a little technique and finesse, but it’s one of those bites of food you’ll dream about until you make it again,” he said.

INGREDIENTS:
6 bone-in, skin-on chicken thighs
8 ounces bacon, sliced into ½-inch pieces
10 large mushrooms, quartered
½ large sweet onion, diced
2 shallots, sliced
2 teaspoons all-purpose flour
2 teaspoons butter
1 cup chicken stock
1 ½ cups good quality wine (Zinfandel, Merlot or Cabernet Sauvignon)
6 sprigs fresh thyme
sea salt and black pepper

DIRECTIONS: Preheat oven to 375 F. Season both sides of chicken with salt and pepper. Cook bacon in a large, oven-proof skillet over medium-high heat until evenly browned. Transfer bacon to a paper towel using a slotted spoon, leaving bacon fat in the pan. Turn heat to high and cook chicken for three to five minutes until browned on both sides. Move chicken to plate, drain and discard all but one tablespoon of drippings. Lower heat back to medium high and sauté mushrooms, onions, and shallots with a pinch of salt until golden (8–12 minutes). Stir flour and butter into vegetable mix until incorporated. Add red wine to skillet and bring to a boil, scraping browned bits from bottom of the pan with a wooden spoon. Add bacon and thyme and cook until wine is reduced by a third. Add chicken stock and chicken thighs and bring to a simmer. Put skillet into preheated over for 20–30 minutes. Spoon pan juices over top of the chicken and cook for an additional 20–30 minutes, or until a meat thermometer reads 165 F. Transfer chicken to a platter. Place skillet back on heat and reduce pan juices to thicken; adjust seasoning with salt and pepper, discard thyme. Pour sauce over chicken Both Stores and open serve.

CHEF D.J. FLYNN’S
Almond Cake
Corporate Chef, Stafford’s Hospitality, Little Traverse

Chef Flynn makes this versatile cake most often as a summer treat. “I decided to share this recipe because it’s delicious and really simple,” Flynn said. “I love to serve it plain, or even better, with any seasonal fruit or macerated berries, lemon curd, and whipped cream.”

INGREDIENTS:
1 cup sugar
6 ounces almond paste
¾ cup butter
1 teaspoon vanilla extract
1 teaspoon almond extract
4 eggs
1 teaspoon baking powder
3/4 teaspoon salt
½ cup plus 2 tablespoon all-purpose flour
Handful slivered almonds

DIRECTIONS: Mix sugar, flour and almond paste together until they are a sandy texture, then stir in butter. Combine the extracts with the eggs, blending in a little egg at a time. Add all dry ingredients to liquid and mix until combined. Add batter to greased 9-inch baking pan and bake at 325 F until golden brown on top (baking time varies by shape and depth of pan.) Sprinkle almond slivers on top and serve.