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: Breaded Barramundi with Roasted Corn & Orzo, Sweet Chili Relish, Roasted Beets & Pumpkin Seed from Bondi Road in New York City
Still hanging onto some pumpkins? Or are you eyeing those round, bright orange globes while you shop? Well you should, they're high in beta-carotene, potassium, vitamin C and fiber while low in fat. Besides the ubiquitous pumpkin pie, fresh pumpkin can easily be substituted in recipes that call for winter squash or sweet potatoes. Don't throw out those seeds. They're a good source of zinc, iron, copper, protein, and monounsaturated fats. Have no idea how to prepare them? Fear not, Chef Matthew Wool of Bondi Road makes a delicious side dish with roasted pumpkin seeds that might just become a new holiday favorite. By the way, we've "stolen" three different seasonal sides served with the Breaded Barramundi that are very versatile so mix and match and experiment with different main course pairings.
About the chef: Matthew Wool was born in Chile and was raised in Roslyn, New York. He grew up cooking for his mother and sister and never anticipated becoming a chef. He went to college at Nassau College and SUNY Farmingdale for business management and trained to be a stockbroker until the tragedy of September 11.
Some notable moments in his short career in the food industry have been at Osteria del Circo as a saucier, catering to celebrities at Present Tentations Catering, as a line chef at Bette, and most recently a sous chef at Tuscan Oven in Norwalk, Connecticut.
Breaded Barramundi with Roasted Corn & Orzo, Sweet Chili Relish, Roasted Beets & Pumpkin Seed is served at Bondi Road for $15 for the fish including a side, each additional side is $4. The recipe is for a serving size of two.
Breaded Barramundi with Roasted Corn & Orzo, Sweet Chili Relish, Roasted Beets & Pumpkin SeedBy Chef Matthew Wool at Bondi Road in New York City
Breaded Barramundi Steal This Recipe® step-by-step Instructions:
1. Make an egg wash by cracking the eggs into a medium-sized container and whisk.
2. Take out two more medium-sized containers and place flour in one and bread crumbs in the other.
3. Season barramundi with salt and pepper to taste.
4. Turn the barramundi in the container with flour, then the container with the egg wash, and lastly the container with bread crumbs until the fillet is covered.
5. Deep fry until golden brown.
Roasted Corn and Orzo Steal This Recipe® step-by-step Instructions:
1. Bring a pot of water to boil and cook orzo (about 4 - 5 minutes), strain and cool.
2. Cook corn on the grill and then cut strip kernels from the cob.
3. Finely dice peppers and onions and chop your herbs.
4. Mix all the ingredients together with Honey Dijon Dressing.
Honey Dijon Steal This Recipe® step-by-step Instructions:
1. Place the mustard and honey in a bowl.
2. Stir in olive oil until emulsified.
Sweet Chili Relish Steal This Recipe® step-by-step Instructions:
1. Clean and dice all vegetables, remember to remove pith and seeds from cucumbers and peppers.
2. Mix vegetables together with sweet chili sauce and allow to sit and infuse for 30 minutes.
3. When ready to serve, sprinkle cashews over relish.
Roasted Beets and Pumpkin Seed Steal This Recipe® step-by-step Instructions:
Preheat oven to 450 degrees.
1. Clean and chop off green stems from beets.
2. Place beets in a baking pan and wrap in tin foil.
3. Cook in over for 15 – 20 minutes, test readiness with a small knife.
4. Cool beets until warm, then peel and cut in half.
5. Toast pumpkin seeds in pan till brown.
6. Mix Dijon and vinegar in a bowl.
7. Stir in olive oil until the dressing is emulsified.
8. Mix the beets with dressing and pumpkin seeds.
9. Top with feta and serve.
For complete nutritional information please go to www.stealthisrecipe.com
1594088360481398047-8 oz barramundi fillets (if unavailable perch, sea bass, or halibut can be substituted)22 7-8 oz barramundi fillets (if unavailable perch, sea bass, or halibut can be substituted)eggs, medium-sized44 eggs, medium-sizedbread crumbs10ounce10 oz bread crumbsplain flour6ounce6 oz plain flourSalt and pepper to tasteraw orzo6ounce6 oz. raw orzosweet corn2ear2 ears sweet cornbasil0.25bunch1/4 bunch basilscallion0.25bunch1/4 bunch scallionred onion, medium0.251/4 red onion, mediumred bell pepper11 red bell pepperdijon mustard1teaspoon1 tsp Dijon mustardhoney2teaspoon2 tsp honeyolive oil4ounce4 oz olive oilred bell pepper0.51/2 red bell pepperyellow bell pepper0.51/2 yellow bell peppercucumber11 cucumbermedium size red onion0.251/4 medium size red onionscallion0.25bunch1/4 bunch of scallionsweet chili sauce3ounce3 oz sweet chili saucecashews0.125ounce1/8 oz cashewses of baby beets2bunch2 bunches of baby beetspumpkin seed2ounce2 oz pumpkin seedfeta cheese1ounce1 oz feta cheesedijon mustard1teaspoon1 tsp Dijon mustardbalsamic vinegar1ounce1 oz balsamic vinegarolive oil3ounce3 oz olive oil
153 Rivington Street
New York, NY 10002
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.