Grab the Good Life with Rocco DiSpirito

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March 31, 2005 - March 31, 2005

WOR 3/31/05
Today's Guests: Chef of Sumile, Josh DeChellis, and Iron Chef Kat Cora WOR 3/31/05
Kat Cora is debuting as the first female Iron chef on the Food Network this weekend, Sunday at 10 PM.
Josh DeChellis, Rocco's former sous-chef from Union Pacific, is now the chef at Sumile in the west village.


Turkey WOR 3/31/05
What can you do with frozen turkey burgers? Turkey burgers are very lean, and tend to be very dry. The perfect idea is corn meal encrusted turkey and taleggio cutlets. All you need is fine corn flour, eggs (beaten); Kosher Salami or prosciutto and taleggio cheese or a tofu cheese substitute. Take your turkey burgers and defrost them and pat them dry. On one side lay a few pieces of salami and a few slices of talaggio, mozzarella cheese or tofu cheese and dip it in fine corn meal, dust the excess off then dip it in the beaten eggs, then re-dip into the corn meal. Cook it in a hot pan with olive oil, turkey meat side down, then at the last minute, turn it over so the other side cooks, but doesn't fall apart.
Warm vinaigrette would be a great compliment to this. Use extra virgin olive oil, balsamic vinegar and garlic. Boil garlic in some water to soften then mash it up and incorporate it into balsamic and olive oil vinaigrette.

Special Guest Josh DeChellis WOR 3/31/05
Cherry Blossoms are very important to the Japanese Culture. Cherry Blossoms represent shedding the winter blues and welcoming the warmer weather. The new menu at Sumile, Josh DeChellis' restaurant, starts tomorrow, April 1st, incorporating cherry blossoms. The cost is 60 dollars for a pri-fix menu. An ala cart menu is also available.

Sumile
154 W. 13th St (West Village)
Between Sixth and Seventh Aves.
212-989-7699
Sumile


Special Guest Kat Cora WOR 3/31/05
The first female Iron Chef ever! This Sunday is her debut and she is going up against Alex Lee who has been Daniel Boulud's right hand man for years.
Don't forget to check out her cookbook, Kat Cora's kitchen, available on FoodTV.com.
Kat Cora's Kitchen

Caesar Salad Dressing WOR 3/31/05
How to make Caesar dressing without the egg yolks? The egg yolks in the dressing are there for richness and to emulsify the sauce. You can use any vegetable puree to substitute the yolks such as garlic or fennel puree. You can also use chicken stock or water thickened with arrow root.

Kosher vs. Sea Salt WOR 3/31/05
Kosher is a mine salt, the minerals of the mines come from sea water. Kosher salt takes a long time to melt, which is great for brining or taking liquid out of meats. Sea Salt on the other hand melts instantly. Rocco recommends using sea salt for cooking and kosher salt for brining. Kat Cora prefers using Grey Sea Salt. The grey color comes from the algae in the sea water. Josh prefers to cook with kosher salt because he feels that it enables him to use less salt. Every chef has their own preference. It's all a matter of taste. Bottom line: if you want to use salt that melts quickly use sea salt, if you want salt that melts less rapidly use kosher salt.

Pizza/Torta Rustica WOR 3/31/05
Pizza Dough:
2 cups of flour
Teaspoon of dry active yeast
¾ cups of cold water
Olive oil
Salt
Mix together water, yeast, olive oil and salt. Add flour to the mixture and knead it. Allow it to proof, knock it once, and then knead it again. This is called double proofing. When the dough springs back when you touch it, it is done! Cut the dough in half and roll it out. Line your pan with olive oil and cover it with the dough. Fill it with anything you like such as feta, parmesan, spring onions, ricotta, salami, soppressetta, anything you like.