New York, NY (February 14, 2005) - StarChefs.com, the insider’s magazine for wine and food, is pleased to announce Frank Brunacci, of L’Auberge de Sedona, Arizona 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.
Frank Brunacci’s Menu for the Week of February 14, 2005:
Monday: Alaskan King Crab Salad with Cantaloupe and Pineapple Vinaigrette
Tuesday: Fusilli with Mushrooms, Bacon and Avocado
Wednesday: Butternut Squash Risotto with Sauteed Shrimp (Recipe Below)
Thursday: Grilled Hanger Steak with Red Cabbage Confit
Friday: Sauteed Striped Bass and with Creamy Polenta
Chef Frank Brunacci joined L’Auberge de Sedona in Sedona, Arizona as Executive Chef in May 2004. The Australian-born chef studied at William Angliss College in Melbourne, where he apprenticed under such Michelin-starred chefs as Alain Chapel, Laurent Pillard and Jacques Reymond. After graduation, he headed to London to cook with Joel Antunes at Les Saveurs. He later joined Antunes at The Dining Room at the Ritz-Carlton, Buckhead, in Atlanta, GA. He won acclaim for his work in Georgia and later at Victor’s in New Orleans, another Ritz-Carlton property. StarChefs named him a “Rising Star of New Orleans” in 2003.
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 Akhtar Nawab of CraftBar in New York City, and Matthew Murphy of French Quarter Bar in New Orleans. For more information or to subscribe to QuickMeals, go to www.starchefs.com/quickmeals.
Recipe for Butternut Squash Risotto with Sauteed Shrimp
Chef Frank Brunacci of L’Auberge de Sedona—Sedona, AZ
Adapted by StarChefs
Yield: 4 Servings
3 Tablespoons unsalted butter
1 medium onion, chopped
3 garlic cloves, peeled, plus 1 Tablespoon chopped garlic
2 1/2 cups Arborio rice (Chef Brunacci prefers Ferron brand)
1 cup dry white wine
Kosher salt and freshly ground pepper
8 cups hot chicken stock, or canned reduced-sodium chicken broth
3/4 pound butternut squash cut in 1/2-inch cubes, about 2 cups
1 Tablespoon whole-grain mustard (Chef Brunacci prefers Maille brand)
1 Tablespoon chopped fresh tarragon
2 Tablespoons chopped fresh chives
1/2 cup cream
1 Tablespoon olive oil
20 large shrimp, peeled and deveined
Heat 3 Tablespoons butter in a wide, 3- to 4-quart braising pan over medium heat. Add chopped onion and garlic cloves and cook without browning, stirring occasionally, until onion is softened. Add the Arborio rice and cook until grains are coated with butter and toasted (the edges will become translucent), 1 to 2 minutes.
Add white wine and cook, stirring constantly, until reduced. Season the rice lightly with salt and ladle enough of the hot broth into the pan to barely cover the rice. Cook, stirring constantly, until all the stock has been absorbed and you can see the bottom of the pan when you stir. Continue cooking, pouring in the remaining hot stock in small batches--each addition should be just enough to completely moisten the rice--and cook until each batch of stock has been absorbed. Stir constantly until the rice mixture is creamy but al dente. This will take 16 to 20 minutes from the time the wine was added.
Meanwhile, steam cubed butternut squash over boiling water until completely tender, about 5 to 6 minutes.
When risotto is nearly al dente, add the steamed squash, whole-grain mustard, tarragon, chives and cream to the risotto. Continue cooking and stirring to blend flavors, until risotto is creamy but not soupy. Season with salt and freshly ground pepper to taste.
Heat the olive oil in a medium skillet over moderately high heat. Sauté the shrimp with 1 Tablespoon chopped garlic until shrimp are pink and opaque in the center. Season with salt and pepper to taste. To serve, divide the squash risotto among 4 shallow bowls and top with sautéed shrimp.
Round Out the Meal: With an apple, pecan and red leaf lettuce salad.
Healthy Hint: Omit or reduce the quantity of cream; substitute olive oil for butter.
Kid Friendly: This dish is a great way to serve your child winter squash. You may want to limit garlic.
Wine Pairing: A crisp, dry Chenin Blanc such as the Indaba Chenin Blanc 2004 from South Africa.
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