8
Oct 2013

Culinary Arts Center: Chef Kelly English’s Recipes & 2013 Caribbean Schedule

Submitted by: HAL Culinary Team
Chef English making his recipes in the Culinary Arts Center.
Chef English making his recipes in the Culinary Arts Center.

On a recent Noordam cruise, Chef Kelly English entertained guests in the Culinary Arts Center with cooking demonstrations of three of his signature dishes: Harissa “Café Au Lait,” Grilled Peach Crème Brûlée and Spicy and Sweet Peach “Situation.” The recipes are below so you can make them at home.

If you like to cook like a chef or simply enjoy watching these professionals at work, there’s still time this year to sail with a culinary expert. Several of the Caribbean itineraries this winter will feature an exceptional guests chef who will demonstrate their knowledge as part of the Culinary Arts Center program. Here are the chefs scheduled to appear, but if you’d like view the entire schedule online visit the Holland America Line website.

Giuliano Hazan will be on Zuiderdam Oct. 18 for a 10-day Panama Canal Sunfarer cruise. Hazan is an author, teacher, entrepreneur, and one of the foremost authorities on Italian cooking. He is author of the 1993 international bestseller The Classic Pasta Cookbook and received the Cooking Teacher of the Year Award from the International Association of Culinary Professionals in 2007.

Colby and Megan Garrelts, executive chef and pastry chef at bluestem in Kansas City, Mo., will be on Eurodam’s Oct. 27 seven-day western Caribbean cruise. Megan Schultz graduated from the Culinary Institute of America in 1998, then was hired at TRU in Chicago, where she met her future husband, Colby Garrelts, a 2005 Food & Wine Top New Chef. In 2003 they opened bluestem, which showcases Colby’s progressive American cuisine and Megan’s new American desserts. The “Wall Street Journal” called it “the most sophisticated place to eat between Chicago and Aspen.”

Bruce Weinstein and Mark Scarbrough are scheduled to sail on Nieuw Amsterdam’s Oct. 27 eastern Caribbean cruise. Weinstein and Scarbrough are one of the most published food writing teams in North America, and their titles include “Ham: An Obsession with the Hind Quarter,” a James Beard Award nominee in 2011, and “The Ultimate Ice Cream Book,” plus 10 more popular titles. Featured monthly columnists on weightwatchers.com, they are also regular contributors to “Cooking Light,” “Fine Cooking,” “The Washington Post” and “Relish.”

Serena Palumbo, “Next Food Network Star” finalist and webisode Producer of “Cooking in Manhattan,” will be on Nieuw Amsterdam’s Dec. 1 western Caribbean cruise. In 2010, Palumbo was the only Italian cook recruited among 12 finalists for competition on the Food Network: the “Next Food Network Star.” She created recipes for such celebrity chefs as Bob Tuschman, Bobby Flay and Wolfgang Puck, winning praise for her creative approach to traditional Italian cuisine. She partners with Days of Taste to raise awareness of childhood obesity and nutrition, and with the American Cancer Society to raise funds for research.

Denise Vivaldo, founder of Denise Vivaldo Group, Inc. will be on Noordam’s 10-day South Caribbean Seafarer cruise departing Dec. 6. She has catered more than 10,000 parties and has cooked for such guests as Prince Charles, Bette Midler, Suzanne Somers, Merv Griffin, Cher and Maria Shriver. Vivaldo spent years as a professor at UCLA’s Culinary Program and at her alma mater, The California Culinary Academy. She is the author of How to Start a Home-Based Catering Business, which is in its sixth printing, and How to Start a Home-Based Personal Chef Business.

Ron Duprat, restaurateur, author and Bravo “Top Chef” competitor, will be on Zuiderdam’s seven-day western Caribbean cruise departing Dec. 27. He is expert in exotic flavors and the author of “My Journey of Cooking.” Duprat works with organizations that contribute and give back to the culinary community, and people all over the world. Some of those organizations include the American Culinary Federation, Real Men Charities, Inc., Black Culinarian Alliance, No Hungry Kids, the College of Culinary Arts in Miami, Florida and First Lady Michelle Obama’s Let’s Move!.

Chris Pandel, executive chef at The Bristol and Restaurant Balena in Chicago, Ill., will be on Westerdam’s seven-day eastern Caribbean cruise departing Dec. 28. A 2011 Chicago Rising Star, Pandel’s cooking is rooted in classic French technique and mostly local Midwestern ingredients. He refined is skills in New York City at Café Boulud under Chef Andrew Carmellini and in 2008, opened neighborhood eatery The Bristol in Chicago. Balena, Pandel’s second restaurant with John Ross and Phillip Walters, an ode to Italian Influenced simplicity, opened Late March 2012.

Chef English's dishes.

Chef English’s dishes.

Chef Kelly English’s Recipes:

Harissa “Café Au Lait”

Yield: Serves 8

Ingredients:

1 qt of shrimp stock
2 ea pasilla chiles, seeded and stemmed
1 lime, juice and zest of
1 tbsp whole cumin
1 tbsp whole coriander
1 can coconut milk
1 bay leaf
3 toes garlic
2 lb amber or yellow jack
16 each gulf shrimp
4 each ripe tomatoes
2 tbsp ground cumin
1 bunch cilantro
2 each jalapeno
1 bunch basil
½ cup sherry vinegar
2 cups olive oil
Salt
Black pepper
Salt and sugar to taste

Instructions:
Simmer all ingredients in a pot and blend in a blender, pass through a chinois. Serve in a coffee press with fresh coriander and cumin. Pour over grilled amberjack (seasoned with salt and cumin), shrimp sautéed in creole spices, a peeled tomato salad marinated in sherry, and topped with a fresh salad of cilantro and jalapeno.

Grilled Peach Crème Brûlée

Yield: Serves 10

Ingredients:
1 pint heavy cream
5 oz sugar
5 egg yolks
1 small bunch fresh thyme
1 ugandan vanilla bean, split and scraped
5 peaches, washed, pitted halved and grilled

Instructions:
In a saucepan, combine cream, milk and half of the sugar and the thyme. Place over medium heat and cook until the liquid bubbles around the edges of the pot. Separately, place the yolks and remaining sugar into a bowl and whisk together. Once the liquid has cooked, slowly pour a steady stream into the yolks while whisking continuously. Quickly strain mixture into a cool container. Carefully pour into prepared grilled peaches (seasoned with salt, thyme, and sugar) and bake for approximately 20 minutes at 275 degrees. Cool. burn top with sugar. Serve with peach and cilantro “salsa fresca” and fresh whipped cream.

Spicy and Sweet Peach “Situation”

Yield: four

Ingredients:
4 peaches, washed, pitted, peeled and small diced
1 each jalapeño: roasted, peeled, seeded and minced
1/4 tsp sambal oelek
2 tbsp sugar
1 each lime, zested and juiced
1 tbsp rice wine vinegar
10 leaves of cilantro, cut into chiffonade
5 leaves of mint, cut into chiffonade
salt to taste
2 cups whipped cream (slightly sweet)

Instructions:
Put all ingredients in a bowl and let sit for one hour before serving.

Even Hotel Director Mark Pells joined the demonstration.

Even Hotel Director Mark Pells joined the demonstration.

About Chef English:
Chef Kelly English, the 2009 “Food & Wine” magazine best new chef, is inspired by the familiar flavors from his childhood in southern Louisiana and incorporates that inspiration into each dish he cooks. English currently implements this inspiration for food and service in his premier restaurant, Restaurant Iris in Memphis, Tenn., and at Kelly English Steakhouse at Harrah’s St. Louis Casino and Hotel in St. Louis, Mo.

In February 2012, English was named Memphis’ “Prince of Porc” in the national COCHON555 competition, earning him a seat at the 2012 Aspen Food & Wine Festival. In 2010 English appeared on the Food Network’s “The Best Thing I Ever Ate” and earned the Memphis Restaurant Association’s “Restaurateur of the Year” award. Also in 2010, he was named a James Beard Award Semifinalist for Best Chef: Southeast.

Holland America Line is a proud partner of Food & Wine magazine on the Culinary Arts Center program.

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