‘Take Home Chef’ heats up the kitchen
Curtis Stone, considered one of the world’s sexiest men, shares his recipes
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Chef brings sexyback to the kitchen March 27: Curtis Stone talks about food and his cookbook, "Cooking with Curtis" with TODAY host Meredith Vieira Today Show Kitchen |
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It heats up in TODAY’s Kitchen, as the show’s host Meredith Vieira gets a cooking lesson from one hot chef. Curtis Stone, host of TLC’s “Take Home Chef,” was named “sexiest newcomer” in People magazine’s “Sexiest Man Alive” issue. Stone, an Australian star, has released his first cookbook in the U.S., “Cooking with Curtis.” Try some of his recipes at home:
Serves 4 as a starter
Whenever you get the chance to buy lovely fresh tuna, there is nothing better than eating it raw. The combination of ripe avocado, lemon juice and fresh tuna is an old one but it is still extremely hard to beat.
INGREDIENTS
Using a sharp knife, trim the tuna into a round shape discarding the sinewy flat side of the tuna loin.
Heat a non-stick frying pan. Add 2 tablespoons of olive oil and sear the sides of the tuna evenly while making sure not to sear the ends. Remove the tuna from the heat and leave to cool.
Spread the chopped fresh herbs out on a plate. Roll the seared sides of the tuna loin in the herbs and wrap firmly in a few layers of plastic wrap. Leave to rest in the refrigerator for at least 1 hour.
Meanwhile, combine the avocado, lemon juice, chives and chili in a medium-sized bowl and season with salt and pepper.
In a bowl, dress the baby herbs with lemon juice and olive oil, reserving a little of the oil for drizzling.
Thinly slice the tuna and season lightly with salt. Layer the slices on each serving plate with the avocado and baby herbs. Drizzle a little oil on the side of each plate and serve.
MANAGE YOUR RECIPES
Serves 4 as a starter
INGREDIENTS
Preheat a barbecue or griddle (grill) pan to a high heat.
Drizzle the prawns (shrimp) with a little olive oil and place them, flesh-side down, on the barbecue or into the pan and cook for 30-60 seconds. Turn the prawns over, add the chili, lemon zest and parsley, and squeeze over the lemon juice.
As soon as the prawns are cooked to a solid, white color (about another 30-60 seconds), remove the heat, drizzle a little extra olive oil over them and serve immediately.
MANAGE YOUR RECIPES
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