Chef Curtis Stone, What's For Dinner? - KMSP-TV

Chef Curtis Stone, What's For Dinner?

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There isn't much that Australian cooking sensation Curtis Stone can't do. He recently married his girlfriend of four years, actress Lindsay Price, and they welcomed a son Hudson who's now 20 month's old. Hudson already taking after his dad, says "He has a refined palate, he's  good eater." Little Hudson's favorites, "Anything with eggs, any protein, crab, and even steak." If you're wondering "What's for DInner?" at the Stone house, his wife shares equal kitchen duty saying "She and I spilt the cooking for him, and she's a great cook too." Hudson loves helping in the kitchen or even in their garden by picking fruits and vegetables".

Over the weekend Curtis and Lindsay headed to Las Vegas where his pop up restaurant for Carnavale at the Palazzo was a huge success.  He whipped up some of his favorite dishes from his latest cookbook "What's for Dinner?" featuring easy to make and prepare dishes that even a novice in the kitchen can create.

Curtis has been busy with the filming of the fifth season of Top Chef Masters kicking off last week on Bravo. The intense competition takes the heat off him for once, as the host. He says "There's some new faces, and twists for the viewers and fans." The show features 13 renowned chefs competing for the title and a hefty prize of $100,000 for the winner's charity of choice.

The big bonus for Curtis is this season's Top Chef shows are being shot right here in Los Angeles. Some of the celebrity guests you'll see this season, Mindy Kaling ("The Mindy Project"), Busy Phillips ("cougar Town"), Kathie Lee Gifford, and his favorite special guest, his wife Lindsay, which was a complete surprise to Curtis. Here are some recipes...

Grilled Chicken with Arugula and Zucchini Salad with ­ Lemon-Caper Vinaigrette:

­Lemon-­Caper Vinaigrette:

  • 2 tablespoons finely chopped shallots Finely grated zest of 1 lemon
  • 3 tablespoons fresh lemon juice 
  • 1 tablespoon coarsely chopped drained nonpareil capers 
  • 1 tablespoon finely chopped peppercini 
  • 1 tablespoon finely chopped fresh flat­-­leaf parsley 
  • 2 teaspoons champagne vinegar or white wine vinegar 
  • cup extra­-­virgin olive oil 
  • Kosher salt and freshly ground black pepper

Chicken:

  • 4 skinless, boneless chicken breast halves (about 6 ounces each)
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper

Salad:

  • 5 ounces baby arugula (about 8 cups not packed)
  • 1 cup halved cherry tomatoes
  • 2 small, thin zucchini
  • Kosher salt and freshly ground black pepper

Prep Time: 15 minutes

Cooking Time: 10 minutes

  • To make the vinaigrette: In a medium bowl, whisk the shallots, lemon zest,lemon juice, capers, peppercini, parsley, and vinegar together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
  • To cook the chicken: Heat a grill pan over medium­high heat. Coat the chicken with the olive oil and season with salt and pepper. Grill the chicken for about
    4 minutes per side, or until it is seared with grill marks and shows no sign of    pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board.   
  • To assemble the salad: In a large bowl, combine the arugula and tomatoes. Trim the ends of the zucchini. One at a time, lay the zucchini flat on a work surface and, using a vegetable peeler and working from the stem end to the blossom end, shave off long, thin ribbons until you reach the seedy center.
  • Turn the zucchini around and repeat on the second side, then repeat on the third and fourth sides. Add the ribbons to the bowl and discard the seedy centers of the zucchini.
  • Using your hands to avoid breaking the ribbons, gently toss the salad with enough vinaigrette to coat. Season with salt and pepper.
  • Cut each chicken breast crosswise into thirds. Transfer a cut chicken breast to    each dinner plate and heap some of the salad alongside.
  • Drizzle the chicken and salad with the remaining vinaigrette and serve immediately.

Order his cookbook, get his favorite recipes, and find out more about what he's up to on Curtis Stone's official website. Follow Curtis on Twitter: @curtis_stone and of course 'like' Curtis Stone's Facebook page.

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