TODAY Food Editor
In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Grilled Seafood Sausage with Beurre Blanc Saucefrom Chanterelle, in New York, N.Y.
When we think of sausage, we usually think of meat. But with the help of Chef David Waltuck, executive chef of Chanterelle in New York City, this is where your sausage experience goes out to sea. A master of the French classical techniques, Waltuck has step-by-step instructions for our home chefs to prepare this exciting and unique seafood sausage. Served as an appetizer at Chanterelle, Grilled Seafood Sausage with Beurre Blanc Sauce is a specialty that residents and visitors of the Big Apple won’t want to miss! But for those outside of the city, here’s how to make your own!
About the chef:
David Waltuck first began cooking while attending City College in the early 1970s. After graduating with a degree in Biological Oceanography, he briefly attended the Culinary Institute of America and spent two years as lunch chef at La Petite Ferme in New York City. Waltuck opened Chanterelle at the age of 24 with his wife Karen in a then-remote section of SoHo. Soon, a diverse crowd was gathering nightly at this jewel of a restaurant to savor its exquisite combination of atmosphere and sumptuous dining.
With a menu that changes monthly, Waltuck employs local farmers for the freshest seasonal produce. He has long taken advantage of the best ingredients available, seeking out the nation's small producers and the finest suppliers of fresh seafood, domestic and imported game and, of course, wild mushrooms. His extensive travels have also influenced his cooking style; although he remains firmly based in the French classical technique, he incorporates diverse flavors from Europe and the Far East. A signature dish that has appeared on the menu since day one is the Grilled Seafood Sausage, a combination of lobster, scallops, and shrimp.
A New York Times critic noted, “The Chef’s hallmark is a kind of serious simplicity, each plate built with layers of flavor that resonate with each other…[his] style…is at once tethered to classic French techniques yet contemporary, inventive and unfailingly personal….”
Grilled Seafood Sausage with Beurre Blanc Sauce is served at Chanterellefor $16 as an appetizer. The recipe is for a serving size of eight.
2 Harrison Street
New York, New York 10013
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.