Starchefs Features Matthew Murphy From New Orleans, La On Quickmeals™<br>
|  home | feedback | help          



New York, NY (March 14, 2005) -, 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

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™ is an award-winning insider’s magazine for wine and food, serving the foodservice industry and food aficionados since 1995. It is both a backstage pass to the celebrity chef world for food and wine-savvy consumers and an essential information resource for aspiring professional chefs.™ features 25,000 published pages of original, chef-focused culinary content and generates monthly traffic of over 14.6 million hits a month. It has won Best of the Web awards from, among others, Forbes, U.S. News & World Report, USA Today, Brill's Content, and Lycos. Its Board of Advisors is made up of 20 of the country’s most influential chefs, including Jean-Georges Vongerichten, Daniel Boulud, Norman Van Aken, Todd English, Marcus Samuelsson and Bobby Flay. StarChefs JobFinder is the leading niche job board for the hospitality industry, featuring cutting edge, interactive classifieds technology.

StarChefs would like every food lover to know about QuickMeals. If you would like to excerpt or reference QuickMeals in your publication, please feel free.

# # #


 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy