ABC15′s Sonoran Living Live-Chef Matthew Grunwald prepares heart healthy French cuisine with southwestern influence.

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What a miraculous day at the ABC15 television studios today.  A 5 am wake-up call was in order from my Iphone this morning.  All of my ingredients had been prepared the night before and all that I had to do was wrap all of my equipment in plastic wrap, load up teh car and head off.

 

Live-television is not like anything else.  One time is all you get and if you though you could only get adrenaline from jumping out of a plane, well trust my when that red light on the camera starts to blink it is go time!

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Today I filmed with Mrs. Terri O and Mrs. Susan Casper, two of the most sweet, professional business women I have every met and still so engaging and fun.  Both huge foodies with a taste for the finer things I was given the challenge of creating heart healthy meals.  I had to stick to my guns and go Southwest with French Roots.  My menu had a prominent theme of clean, immediate, refreshing flavors.  Below I have listed the recipes from the show today as well as the link to watch it!

A huge thank you to everyone that reads my posts and tries my recipes….  it is truly the motivation!

http://www.abc15.com/dpp/lifestyle/sonoran_living/recipes-heart-healthy-french-cuisine-with-chef-matthew-grunwald

Bless,

Chef Matthew Grunwald

The Southwestern Young Gun


  photo 5  Chef Matthew Grunwald prepares heart healthy French cuisine with southwestern influence.

Goat Cheese Bruschetta with Serrano Aoili

Bruschetta

8 slices thick cut focaccia
Kosher salt to taste
Freshly ground black pepper to taste
1/2 cup Crow’s Dairy Goat Cheese
4 Roma tomatoes, sliced
1/8 cup extra-virgin olive oil
2 cloves garlic, minced
1/4 shallot, minced
1/4 cup black olives, chopped
8 leaves basil

1. Heat a grill pan to high heat.  Grill each slice of bread on each side for 20-30 seconds.
2. Spread the goat cheese evenly onto each slice of bread.
3. In a small bowl combine the tomatoes, olive oil, garlic, shallot, olives and basil together.  Season with salt and pepper to taste.  Spoon the mixture evenly on top of each slice of bread.
4. Drizzle the Serrano chili aioli onto each Bruschetta (recipe follows).

Serrano Aoili

½ high-quality mayonnaise
1 Serrano pepper, seeded, chopped
1 clove garlic
2 large lemons, juiced
1 tsp kosher salt
1 tsp freshly ground black pepper

1. In a blender combine the mayonnaise, Serrano pepper garlic and lemon juice together on high speed until smooth.
2. Season with salt and pepper.

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Mango and Crab Chicory Canapés

4 Belgium Endive, cut in half and leaves separated
1/2 cup Fregola or couscous
1 Mango, peeled, seeded and small diced
½ cup Cherry Tomatoes, quartered
½ seedless Cucumber, small diced
1 cup high quality Lump Crab Meat
5 Tbsp Jarred Pimento peppers, minced
2 Limes, juiced
2 Tbsp Cilantro, minced
1 Tbsp Sherry vinegar
2 Tbsp Mint, chopped
¾ cup Tart Greek Yogurt
2 tsp kosher salt to taste
1 tsp freshly ground black pepper

1. Cover the fregola with 2 cups of water in a small sauce pan and cook until al dente on a simmer, about 8-10 minutes.  Drain and let cool.
2. In a bowl combine the cooled fregola, mango, cherry tomatoes, cucumber, crab meat, pimento peppers, lime juice, cilantro, sherry vinegar, mint and Greek yogurt and gently stir to combine.
3. Season with salt and pepper and evenly spoon the crab and mango mixture into each of the endive leaves.  Chill and serve.

 

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Chef Matt Grunwald

About Chef Matt Grunwald

Professional Chef, Alumni of The Culinary Institute of America-NY, Food Writer for North Valley Magazine, Celebrity Chef on Arizona Midday and Sonoran Living Live, Karate Black Belt, 11th Annual San Pellegrino Almost Famous Chef People's Choice Winner

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