BUCKHEAD: Local chef featured on TODAY show | News
ATLANTA -- We often see top chefs doing delicious cooking segments on the TODAY show.
Recently, one of those chefs caught our eye because he's from right here in Atlanta.
Chef Todd Richards from the Cafe at the Ritz-Carlton Buckhead joined 11Alive News Today Tuesday to share some finger-licking fall comfort food recipes.
Apple and Pecan Salad with Bourbon Pecan Vinaigrette
3 red apples
1 cup pecans
1/2 cup brown sugar
1/2 cup bourbon
1/2 cup cider vinegar
1/4 cup salad oil
1/2 cup apple cider
1/2 cup croutons
1/4 tsp. fresh thyme
2 cups water
In a medium size sauté pan heat, sauté the pecans in 1 tsp. oil, ensuring they are toasted on both sides. Once toasted, turn the burner off before adding bourbon to de-glaze the pan. Then turn on low heat until the bourbon starts reducing. This can help prevent flaming the bourbon which can burn the nuts.
Once bourbon is reduced, add brown sugar and apple cider. Cook until melted and the nuts are coated. Remove nuts from the pan and season with kosher salt. Reduce by half and add the apple cider vinegar. Stir until mixed well. Remove from heat and transfer to a mixing bowl. Add in oil and stir. Allow mixture to sit 1 hour before serving.
Slice lime in to four pieces. Gentle squeeze lime in a mixing bowl and add 2 cups of water.
Using a sharp knife, cut apples in to four. In viewing the apple, you will see where the core starts. Slice the core away from the apple. Lay the apple down on the flat side and slice into four pieces length wise. Place apple in lime water.
To make the salad, place pecans and apples in a mixing bowl. Dress the mixture with the bourbon pecan vinaigrette. Place mixture in a ceramic or glass chilled bowl. While grasping the bottom of the thyme sprig, gently against the grain, pull back thyme leaves into the bowl. Add the croutons.
Serve salad as a side dish or first course appetizer.
"Loaded" Corn on the Cob
2 ears corn on the cob, un-shucked
1 cup chopped bacon
1 Tbsp. ranch dressing mix
1 Tbsp. chopped chives
2 Tbsp. Parmesan cheese
Kosher salt & black pepper to taste
1 Tbsp. butter
In a large pot of boiling water, add 2 Tbs. of kosher salt and 1 Tbsp. of butter to the pot. Add un-shucked corn to the pot. Cook corn for 5 minutes and turn off the pot. Remove corn from pot after 10 minutes and cool for 10 minutes.
Using a kitchen towel, carefully remove corn from husk. In a sauce pan sear cook bacon until crispy. Remove from pan leaving small amount of bacon drippings. Sauté corn in the same pan, browning corn on all sides.
In a serving dish, place cooked corn followed by ranch dressing mix and parmesan cheese. Add the bacon and chives atop the corn and season with black pepper.
Serve while hot.
Grilled Chicken 'n Aged Cheddar Cheese Waffle with caramelized peaches, maple syrup, arugula salad
2 6 oz. chicken breasts skin on
2 ripe peaches
2 oz. maple Syrup
1 oz. bourbon
1 cup waffle batter
1 oz. aged, smoked cheddar cheese
4 oz. arugula
1 Tbsp. cider vinegar
1 Tbsp. olive oil
4 cups water
3 Tbsp. kosher salt
1 Tbsp. sage Leaves
3 Tbsp. sugar
1 Tbsp. peppercorn
1 Tbsp. fresh thyme
Combine chicken marinade. Place in a zip lock bag. Add chicken breast to the bag and place in refrigerator for 4-8 hours, no longer than 12 hours.
In a sauté pan, cook chicken on medium heat, starting skin side down until chicken is through. Remove from pan. Drain all the oil from the pan. Add the peaches to the pan searing on both sides. Remove pan from flame and add in bourbon. Reduce bourbon by half and add maple syrup. Remove from heat.
Place waffle batter in a hot waffle iron. Before closing the top, sprinkle cubed cheddar cheese in the waffle. Cook waffle until golden brown.
Place waffle on plate with chicken by its side. Top waffle with maple peach sauce. Next to the chicken and waffle, place a small amount of arugula. Drizzle olive oil and vinegar on the arugula and serve.