IE 11 is not supported. For an optimal experience visit our site on another browser.

A seafood and salad temptation

Chef Ed Brown of the Sea Grill restaurant fires up the grill on ‘Today’s Kitchen.’
/ Source: TODAY

For more than 10 years, executive chef Ed Brown has been firing up the barbecue at Rockefeller Center’s Sea Grill restaurant. On “Today’s Kitchen,” he tempts us with seafood and salad. Check out the recipes here:

GRILLED SQUID WITH PINE NUT CRUST AND BABY ARUGULA

Serves 6 appetizer

INGREDIENTS

For the pine nut crust

2 tbsp. good olive oil

2 cups fresh white bread crumbs

1 1/2 tsp. fresh garlic, finely chopped

2 tbsp. toasted pine nuts, cooled, pureed in food processor (roughly)

3 tbsp. roughly chopped parsley

Salt and freshly ground pepper

For the squid

2 lbs. fresh medium squid, cleaned and butterflied

1 ea. fresh clove garlic, peeled minced

1/8 tsp. chili flakes

1 tbsp. good olive oil

1/2 tsp. fresh lime juice

Sea salt and fresh ground black pepper

For the salad

2 bunch fresh baby Arugula, washed and dried

8 ea. mint leaves, torn by hand

1 1/2 tbsp. Extra virgin olive oil

2 tsp. fresh lemon juice

Sea salt and fresh ground black pepper

DIRECTIONS

For the pine nut crust

In a non-reactive medium sauté pan, heat oil over medium heat, add crumbs and garlic, move frequently until evenly lightly toasted.

Add remaining ingredients. Reserve.

For the squid

In a non-reactive bowl combine all ingredients and keep cold approx. 30 minutes.

Place squid on grill and don’t move for 40 seconds, turn to make cross hatch and grill 30 seconds more, then flip and cook 45 seconds. Remove squid to bowl of prepared crumbs and mix to adhere.

For the salad

Combine all ingredients just before serving.

For the assembly

On a large flat serving platter place salad and squid alternating as you distribute evenly, should not be stacked too high, leave flat.

Drizzle some additional extra virgin oil around at last moment.

TOMATO SALAD WITH FRESH RICOTTA

This recipe is about simplicity and perfect ingredients. The tomatoes have to be at the ultimate level of ripeness and room temperature, not cold for peak flavor. The beefsteak tomatoes should be cut into various sizes and thick shapes, this also enhances the flavor and texture appeal. Fresh Ricotta cheese from a cheese counter/store is preferred to package if possible.

Finally the aggressive season of good salt and pepper and drizzle of excellent oil is what makes this salad sing.

Serves 6 appetizers

INGREDIENTS

2 ea. red beefsteak tomatoes

1 ea. yellow beefsteak tomatoes

2 cup assorted baby tomatoes (grape, pear, currant, cherry, etc.)

2 cup fresh ricotta cheese

24 ea. medium leaves of fresh basil, washed

Sea salt (fleur de sel)

Freshly ground black pepper

Best extra virgin olive oil available

DIRECTIONS

Either on individual plates or 1 large platter, equally distribute tomatoes. Use a spoon and equally distribute small spoonfuls of cheese. Season with salt, pepper and oil, then equally distribute the basil.

Optional

Also sprinkle some dried chili flakes.

LOBSTER SALAD WITH HEARTS OF PALM AND COGNAC SAUCE

Serves 4

INGREDIENTS

For the cognac sauce

1/2 cup mayonnaise

1/4 cup ketchup

1/4 tsp. Tabasco

1/2 tsp. Worcestershire Sauce

3 tbsp. good cognac

For the lobster

2 each 2 1/2 pound lobsters, cooked (split tail and body in 2 , clean claws)

The salad

3/4 lbs. fresh hearts of palm (canned is also acceptable)

1 each red repper, cored, seeded, large julienne

1 each yellow pepper, cored, seeded, large julienne

1/2 bunch fresh chives, cut in 2 inch segments

1/2 each small red onion, peeled, split, sliced

1 tbsp. extra virgin olive oil

1 each fresh lime, juiced

Salt and pepper to taste

DIRECTIONS

Combine all ingredients and serve immediately.

ASSEMBLY

Lay shells from ½ lobster on each of 4 plates, pour some sauce in each. Cut lobster in chunks and place back in the shells. Mound salad on top of each lobster body. Drizzle remaining sauce around. Serve with crusty bread

GRILLED CORN AND ZUCCHINI

Serves 4

INGREDIENTS

4 ears of corn

1 pound zucchini (about 3 medium), cut diagonally into 1/4-inch-thick slices

Softened butter for brushing

1/4 cup olive oil

3 tbsp. thyme

Salt and pepper

DIRECTIONS

Prepare barbecue (high heat). Pull husks back from corn, keeping them attached at base, and discard silk. Push husks back around ears and soak in cold water 10 minutes. Lightly oil grill. Drain corn and grill (in husks), uncovered, turning, 10 minutes. Pull back husks and grill corn, turning, until browned and tender, about 5 minutes more. Brush corn with butter and season with salt. With a Chef’s knife, cut kernels off cobb, reserve in a bowl. In a bowl drizzle 2- 3 tbsp. of olive oil over zucchini, tossing to coat, and season with salt and pepper. Grill zucchini, on a lightly oiled rack set 5 to 6 inches over medium heat, 2 to 4 minutes on each side, or until lightly charred and just tender. On a serving platter, gently toss remaining olive oil, thyme, salt and pepper to taste, corn and zucchini. Serve warm.

GRILLED PINEAPPLE & MANGO WITH VANILLA BEAN ICE CREAM AND CINNAMON-SPIKED WHIPPED CREAM

Serves 4

INGREDIENTS

1 cored, peeled and sliced 1/4-inch thick pineapple

2 mangos

2 tbsp. granulated sugar

1/4 stick melted butter

Vanilla bean ice cream

1 cup chilled heaving whipping cream

A pinch of cream of tartar sauce

1 tsp. ground cinnamon

» tsp. vanilla extract

1 tbsp. confectioners sugar

DIRECTIONS

Prepare barbecue (high heat). Brush pineapple and mangos with butter and sugar mixture (sugar caramelizes in high heat to create a golden-brown hue). Grill fruit turning once, until slightly softened and browned, about 5 minutes. Whip together last 5 ingredients with whisk until stiff peaks form. Plate fruit on each plate. Top with vanilla bean ice cream and a dollop of the whipped cream.

GRILLED ASPARAGUS WITH SHAVED REGGIANO

Serves 4

INGREDIENTS

2 pounds asparagus, trimmed

3 tablespoons olive oil

1/2 piece of Reggiano cheese, at room temperature

Salt and pepper

Sea salt

DIRECTIONS

Prepare barbecue (medium-high heat). Toss asparagus with oil on rimmed baking sheet. Sprinkle with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 5 minutes. Transfer to platter. Using a grater or vegetable peeler, shave cheese over asparagus. Drizzle sea salt and olive oil over asparagus right before serving.

Recipes courtesy of Ed Brown, Executive Chef of the Sea Grill restaurant.