Can't get enough of Turn & Burn? The show was kicked off last week with special guest Mario Batali. Tonight, Anthony and Eric were LIVE from the South Beach Wine and Food Festival with exciting guests. First they were joined by award winning Chef Daniel Boulud to talk about an honor he’s receiving at the fest. Then top female chefs join the conversation to talk about the evolving role of women in the food industry. Cindy Hutson, Stephanie Izard, and Mary Sue Millikin sat down with Anthony and Eric.
In our first clip, Bourdain and Ripert talk about why they love the South Beach Food and Wine Festival. "I come here because I'm partying and buy cool bathing suits," said Ripert. "We meet all our friends, we gossip, we get drunk," added Bourdain.
Daniel Boulud joins the boys to talk about the recent burger explosion in restaurants. "You were there first, nobody was asking for them, nobody was doing them as best I can remember," said Bourdain to "Burger King" Boulud.
Then the trio talks about how Eric is cooking for Daniel on Saturday night.
In our last clip, chef Mary Sue Millikin talks about how she the only female chef (amongst 99 men) at chef school back in '78 and shares other interesting tidbits.
If you can’t get enough of Anthony and Eric, bring them into your own kitchen with a couple of their favorite recipes after the jump!
Today’s recipes are in the Basque style of cooking using a sauce of tomatoes and peppers. Eric’s features cod, while Anthony uses moules, or mussels.
Eric Ripert’s Cod Basquaise
3 tablespoons olive oil
1/2 cup finely diced yellow onion
1 teaspoon minced garlic
1/4 cup small diced Serrano ham
1/2 cup small diced red bell pepper
1/2 cups small diced yellow bell pepper
1 cup tomato, peeled seeded and diced
1 teaspoon chopped fresh thyme leaves
1/2 cup red wine
1 tablespoon chopped parsley
fine sea salt and freshly ground pepper
2 tablespoons canola oil
4 (6-ounce) codfish fillets
2 springs thyme
2 cloves garlic, peeled and halved
fine sea salt and freshly ground white pepper
1. Heat olive oil in a heavy bottomed pan. Add onion and sweat until tender over medium-low heat. Add garlic and continue cooking until tender; add the ham and peppers. When the peppers are soft, add the tomatoes and simmer, stirring often, over low heat for 20 minutes. Add the red wine and reduce over medium heat until most of the liquid had evaporated. Stir in the chopped parsley and season to taste with salt, pepper and Espelette pepper. This can be done the day before.
2. Heat a griddle or a griddle pan until very hot, add the canola oil. Season the codfish on both sides with salt and pepper. Add the codfish to the griddle or pan and sauté until the fish is golden brown on the bottom along with the thyme and garlic, about 6-8 minutes, lowering the heat if necessary to prevent from burning. Turn the fish over and finish cooking the fish for another 2-3 minutes, until a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to the lip.
3. Meanwhile, heat the basquaise until hot. Spoon basquaise onto plates, place sautéed cod in the center and serve immediately.
Moules `a la Basquaise
From Anthony Bourdain’s Les Halles Cookbook, published by Bloomsbury, 2004
The hardest part of this dish is roasting the peppers -- and that ain't hard. If you're a total chicken-head, you can simply substitute jarred pequillo peppers...but then no one will respect you in the morning.
1 red bell pepper
1 green bell pepper
1/3 cup l olive oil
1 small onion, thinly sliced
2 garlic cloves, sliced
2 cups dry white wine
Salt and pepper
6 lbs. mussels, scrubbed and debearded (just before cooking)
4 sprigs of parsley, finely chopped
Baking sheet (for roasting the peppers)
Large bowl and some plastic wrap (for peeling the peppers)
Large pot with lid
Warmed serving bowl
1. Roast the peppers! So easy. So useful a skill. Simply preheat your oven to a screaming 500 F/250 C. Place the peppers on the baking sheet and roast in the oven until the skin blisters and blackens. (Turn occasionally to make sure the whole skin blisters, or you'll have hell of a time peeling them.) This should take about 30 minutes. Now, here's a very useful trick: When the peppers are cooked, remove from the baking sheet (using the tongs) and immediately put into the large bowl and cover tightly with plastic wrap. After about 10 minutes, remove the plastic wrap and allow the peppers to cool a bit so you don't scald your sensitive fingers.
2. Now slip off the skins. Tear off the stems. Gently remove the seeds. Then slice the peppers into strips and set aside.
1. In the large pot, heat the olive oil over medium-high heat and add the onion. Cook until soft and just beginning to brown (does this sound familiar?). Add the peppers and garlic and cook for 1 minute, then stir in the white wine and the salt and peppers to taste. Bring the mixture to a boil.
2. Dump in your mussels and slap on the lid. Cook over medium-high heat for about 10 minutes, until the mussels are open. Shake while keeping the lid clamped down. Add the parsley (and a small knob of butter if you're like me) and shake again. Upend into the warmed bowl and serve.
A nice (Spanish) touch would be to serve this with some sliced (lengthwise) pieces of baguette which you have lightly toasted and rubbed with garlic and fresh plum tomato pulp. Good stuff.