Astoria, Community, Food and Drink, Food Talk, Restaurants, Secrets of an Astoria Chef Aug 26, 2019 What 3 Astoria Chefs Cook at Home for A Quick Summer Meal When your job involves being in a kitchen all day and night long, you might think that takeout rules the dinner table. But when you’re a professional chef, it’s hard (…) Share this Scoop by Claire Leaden total shares! Twitter Facebook Email Print When your job involves being in a kitchen all day and night long, you might think that takeout rules the dinner table. But when you’re a professional chef, it’s hard (…) by Claire Leaden Share this Scoop total shares! Twitter Facebook Email Print When your job involves being in a kitchen all day and night long, you might think that takeout rules the dinner table. But when you’re a professional chef, it’s hard to let go of that passion and creativity for food, even when you’re at home. Here are three of Astoria’s top chefs’ go-to simple meals when they’re off the clock this summer… NICK TESTA, THE BONNIE Credit to Sam Ortiz. At home, our go-to meal in the summer is fried chicken cutlets, like my mother used to make, with a simple cherry tomato and banana pepper salad. I purposely planted a ton of cherry tomatoes and banana peppers in my garden this year so that I could pretty much stop buying vegetables for the summer. I dress the salad with some olive oil, a little white wine vinegar, kosher salt and a bunch of fresh herbs from our garden, like basil, fresh oregano and parsley. To make the cutlets, I dredge thinly pounded chicken breasts in flour, then a basic egg wash (a couple eggs beaten with a splash of milk), then seasoned Italian breadcrumbs doctored up with a ton of grated Parmesan. I season the flour with basic kosher salt and grains of paradise. I’m not a big fan of standard black pepper, so I always have grains of paradise from Kalustyan’s in an electric pepper grinder. Grains of paradise have a bit of a citrusy flavor and some peppery notes, but they’re smoother and cleaner tasting than standard black pepper. I heat up about an inch of canola oil in a good cast iron skillet over high heat; to make sure it’s hot enough, I drop a pinch of breadcrumbs in, and once they sizzle and tiny bubbles form around them, I know the oil is ready. Then I add the breaded cutlets and turn the heat down to medium, and fry them until they’re golden brown. I drain them on a paper towel before we eat them. I make a big batch so they’ll last us for days; I’m always munching on cold chicken cutlets throughout the week. NICHOLAS POULMENTIS, OLI.VINE On my day off I love to relax and spend time with my kids. When it comes to cooking at home, I like to grill fish such as cod. I pan sears it first with salt and pepper and then makes a EVOO lemon sauce (which includes saffron) on top. I also like to cook chicken in the oven with roasted lemon potatoes, or fresh pasta. For the pasta, I mix it up it with a tomato emulsion sauce and sometimes add mussels or scallops. CHEF EDDIE POPPKE, DIWINE My quick go-to summer meal is grilled swordfish with Mango Chutney, Parmesan Asparagus, and Balsamic Reduction: Marinade: 4ea 9-10oz piece Swordfish 1 1/2c Light Soy Sauce 3/4c orange juice Mango Chutney: 1ea Peeled Ripe Mango (¼ inch dice) ½ Green Bell Pepper (¼ inch dice) ½ Red Bell Pepper (¼ inch dice) 2pc Scallion/Green onion (sliced) ½ bunch Cilantro (minced) 2oz Red Wine Vinegar 2oz e.v.o.o. S&P To Taste Procedure: In a medium Tupperware place swordfish. Add soy sauce and orange juice. Let sit until ready to grill. Grill for about 4min per side. Mango Chutney: In a medium mixing bowl add mango, red & green peppers, scallion, cilantro, red wine vinegar, e.v.o.o., and flavor with salt & black pepper to taste. This mango chutney will stay fresh for up to 6 days. Balsamic reduction: There are two ways to do a Balsamic reduction. Go to the store and buy a bottle already made. This is the easiest and cheapest way. OR Get two 32oz bottles of Balsamic vinegar. Pour into a pot, and reduce the liquid by 2/3. (Test by putting a spoon into liquid pulling out the spoon and swiping your finger across the spoon. If the liquid stays separate, and does not combine quickly. Your reduction is ready) Twitter Facebook Email Print Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.