New York,, NY (January 28, 2005) - StarChefs.com, the insider’s magazine for wine and food, is pleased to announce Cliff Wharton, of TenPhen in Washington DC, as the next featured chef for QuickMeals™ - fast and easy healthy recipes from the country's hottest chefs. QuickMeals use a minimal number of ingredients and require minimal preparation time. Every week, StarChefs features 5 QuickMeal recipes from a different celebrity chef with serving suggestions and wine pairings, plus a shopping list and the chef's ideal pantry.
Cliff Wharton’s Menu for the Week of January 31, 2005:
Monday: Glass Noodles with Chicken and Shrimp
Tuesday: Vegetable and Shrimp Tempura
Wednesday: Swordfish with Ginger-Coconut Udon Noodles
Thursday: Grilled Skirt Steak with Thai Salad (Recipe follows)
Friday: Hoisin Tuna Burgers with Wasabi Mayonnaise
Former musician Cliff Wharton rocks the house at TenPenh with his simple Asian dishes infused with complex flavors. Though raised in Kansas City, Wharton was born in his mother’s homeland, the Philippines, where he learned to appreciate an array of exotic Asian flavors. Named a StarChefs Rising Star in 2003, Wharton is Chef de Cuisine at the Washington, D.C. restaurant founded by Jeff Tunks, Wharton’s culinary mentor. (Wharton and Tunks cooked together in San Diego and New Orleans before shaking up the Capitol with TenPenh in August 2000.) Washington diners know to head to the corner of 10th Street and Pennsylvania Avenue (Get it? Ten-Penn?) for the bright and pungent flavors of the Pacific Rim.
A subscription to QuickMeals includes new seasonal recipes each week by top chefs like Mario Batali, Bobby Flay, and Daniel Boulud. A QuickMeals subscription is only $54.99 for 12 months with unlimited access to chef recipes, or $9.99 for a super-saver 3-month trial subscription. Upcoming chefs who will be featured on QuickMeals include Robert Gadsby of Noe in Houston and Los Angeles, John Wabeck of Firefly in Washington, DC, and Scott Boswell of Stella! Of New Orleans. For more information or to subscribe to QuickMeals, go to www.starchefs.com/quickmeals.
Recipe for Grilled Skirt Steak with Thai Salad
Chef Cliff Wharton – Washington DC
Adapted by StarChefs
Yield: 4 Servings
1 ½ to 2 pounds skirt steak, about 2 steaks
1 Tablespoon chopped garlic
1/2 cup coarsely chopped cilantro
2 cups oyster sauce, available in Asian markets and some supermarkets (Chef Wharton prefers Lee Kum Kee or Panda brand)
2 teaspoons freshly ground white pepper
1 cup fish sauce, available in Asian markets and some supermarkets (Chef Wharton prefers Squid brand)
1/2 cup lime juice
2 Tablespoons minced garlic
1/2 teaspoon Thai chilies, thinly sliced, or to taste
3 Tablespoons palm sugar, available in Asian markets, or granulated sugar
1/2 teaspoon sambal oelek, Indonesian chili paste, available in Asian markets and some supermarkets (Chef Wharton prefers Huy Fong brand)
1 large carrot, finely shredded
2 tomatoes, halved and thinly sliced
1 bunch scallions, trimmed and thinly sliced
4 cups mesclun greens, washed and dried
Combine garlic, cilantro, oyster sauce, and white pepper in a resealable plastic bag or a shallow dish large enough to hold the steaks. Marinate steaks for at least 30 minutes or up to 1 day in the refrigerator.
To make the dressing, combine fish sauce, lime juice, garlic, chilies, palm sugar and sambal oelek in blender or food processor. Blend until sugar is dissolved and season with additional lime juice, sugar, or salt to taste.
Preheat grill or broiler. Remove steaks from marinade; pat dry. Grill steaks on lightly oiled grill rack, uncovered, turning over once, 4 to 6 minutes total for medium-rare. Remove from heat and slice into thin strips.
In a medium bowl, combine the warm steak strips with the shredded carrot, tomatoes and scallion. Toss the mesclun greens in some of the dressing, and divide among four plates. Place the steak and vegetables on the greens and drizzle with additional dressing.
Round Out the Meal:
With steamed jasmine rice or warm corn tortillas for a Latin-Asian twist.
Omit or limit Thai chilies and chili paste.
A low-tannin Malbec such as the Balbi Malbec 2002 from San Rafael, Mendoza, Argentina.
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