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 the Executive Chef at Jordan Caterers, serving the social, corporate, and civic communities of Southern New England with determined care and expertise.
Jordan Caterers has perfected the art and science of menu planning, consultation, event planning, decorating, professional service and, most of all, the creation and presentation of food you and your guests won't soon forget. Click here to visit Jordan's website.
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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:
- Mix honey, shallots and vinegar very well.
- Slowly add in oil.
- Add salt and pepper to taste.
INGREDIENTS: MEAT AND FISH
| 2ea | 14-16 oz rib eye |
| 1ea | Whole Barramundi cut in two fillets |
PROCEDURE:
- Season and grill!!
Happy cooking!!!
Chef Kevin & Chef Van
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.
