New York, NY (March 14, 2005) - StarChefs.com, the insider’s magazine for wine and food, is pleased to announce Matthew Murphy, of Victor’s Grill & FQB Restaurant 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.
Matthew Murphy’s Menu for the Week of March 14, 2005:
Monday: Chicken-Apple Wraps with Carrot and Peach Soup
Tuesday: Spicy Shrimp and Vegetable Casserole
Wednesday: Grilled Beef Medallions with Goat Cheese-Topped Tomatoes
Thursday: The Ploughman’s Sandwich (Recipe Below)
Friday: Seafood Etouffee
Murphy’s earliest years were spent in his grandfather’s restaurants or his father’s pastry shop in Blackrock, Ireland. It was only natural that, by age fourteen, he would begin working in the kitchen. Murphy went on to study culinary arts at the prestigious Cathal Brugha College in Dublin, Ireland. This opened the door for him to work in several two and three-starred Michelin restaurants in London and Ireland. His extensive travels have allowed him to work with different cuisines and ingredients throughout Europe and Asia. While in China, Thailand and Hong Kong, he helped local cooks learn the basics in Western-style cooking and was introduced to many new, different ingredients and cooking histories. In Hawaii, he developed a distinct understanding of how to cook fish and an appreciation of the fusion of Eastern and Western flavors. He brought these experiences to New Orleans, the American home of fusion cuisine.
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 Jose Garces in Philadelaphia, and Peter Vazquez in New Orleans. For more information or to subscribe to QuickMeals, go to www.starchefs.com/quickmeals.
Recipe for The Ploughman’s Sandwich
Chef de Cuisine Matthew Murphy of Victor’s Grill at the Ritz-Carlton-New Orleans, LA
Adapted by StarChefs
Yield: 4 servings
4 large portobello mushrooms
1 Tablespoon olive oil
Salt and freshly ground black pepper
1/2 cup whole-grain mustard (Chef Murphy prefers Zaterain’s Creole Mustard)
1/4 cup honey
12 thick slices of rustic bread
2 small bunches chives, finely chopped
1 1/2 pounds sliced corned beef
2 avocados, pitted and sliced
8 slices of Irish Cheddar* or cheese of your choice
1 medium tomato, sliced
Preheat oven 400°F.
Arrange mushroom caps stem-side down on a rimmed baking sheet. Brush with olive oil and season with salt and pepper to taste. Bake in 400°F oven for 8 to 10 minutes, or until mushrooms are tender. Thinly slice the caps and reserve.
Meanwhile, combine mustard and honey in a small bowl. Spread honey-mustard on all twelve slices of bread and sprinkle with chives.
Arrange 8 slices of bread on a baking sheet. Layer the corned beef, avocado and four slices of cheese on 4 slices of bread. Layer the mushroom, tomato and remaining cheese on the other 4 slices. Bake in 400°F oven for 5 minutes, or until heated through and cheese melts. To make a sandwich, put corned beef and mushroom sandwich halves together with a third slice of bread between them. Repeat with remaining sandwiches. (This is a very thick sandwich and may need a skewer or long toothpick to hold it together.)
*Chef Murphy likes to soak the Cheddar cheese in Guinness beer for 2 hours before preparing the sandwiches.
Round Out the Meal: With Chef Murphy’s Green, White and Gold Salad (Recipes follows)
The Green, White and Gold Salad
2 medium avocados, sliced
4 ounces mozzarella cheese, thinly sliced
2 large yellow tomato, sliced
2 Tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
6 basil leaves, chopped
Salt and freshly ground pepper to taste
Arrange the avocado, mozzarella and tomato slices on a large serving plate so that the colors alternate green, white and gold. Whisk together the oil, vinegar, basil, salt and pepper and drizzle over the salad.
Kid Friendly: Make smaller sandwiches
Beer Pairing: Serve with an Irish stout such as Guinness
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