Chef Kevin Cottle

GRILLED RIB EYE CHOP AND GRILLED BARRAMUNDI WITH SUMMER SALAD OF ENGLISH CUCUMBER AND HEIRLOOM TOMATO

BY CHEF KEVIN COTTLE AND CHEF VAN HURD

Chef Kevin Cottle is an executive chef, serving the social, corporate, and civic communities of Southern New England with determined care and expertise.

INGREDIENTS: HEIRLOOM SALAD

2ea Heirloom Tomato diced
1ea English cucumber peeled seeded diced
1T Chopped cilantro
2T Red onion chopped
2ea Ears of corn roasted about 25 minute on a grill with husk on, then peel off husk and cut off corn
1T Chopped garlic

INGREDIENTS: BALSAMIC VINAIGRETTE

1c Vegetable oil
2-3oz Balsamic vinegar
2oz Local honey
1tsp Chopped shallots
To taste Sea salt and white pepper

PROCEDURE:

INGREDIENTS: MEAT AND FISH

2ea 14-16 oz rib eye
1ea Whole Barramundi cut in two fillets

PROCEDURE:

Happy cooking!!!

Chef Kevin & Chef Van

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This recipe was featured on the 5/26/2010 episode of "Fox 61 Midday Chefs".

If you couldn't catch it live, don't worry, we have it right here. Click "Play" on the episode below and watch Kevin and Van whip up another mouth watering dish that you can do at home.


Would you like to see more episodes of "Fox 61 Midday Chefs" with Kevin and Van? Click here to view more episodes.



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