Philipp Hering — Lead Chef, Special Events

Chef Phil's Summer Salmon Recipe

aday — Mon, 20 May 2019 19:31:08 +0000

Chef Phil's Summer Salmon Recipe aday Mon, 05/20/2019 - 15:31 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/salmon%20header.jpg.webp?itok=snhfrLSs Our Special Events Lead Chef is serving blackened salmon with kale Caesar this season. May 24, 2019

By Philipp Hering — Lead Chef, Special Events

Summer is the perfect time for a hands-on cooking event at ICE, and Chef Phil develops diverse, crowd-pleasing menu items for customizable gatherings in our state-of-the-art spaces. Here are four tips for how to approach his latest seafood dish.

The salmon: Shop for salmon with the same rules as any fish: Look for firm and unbroken flesh, clear eyes and a briny, fresh scent. Wild salmon is always better. Although it costs more, the flavor is worth it. As with any meat, movement equals flavor. Wild salmon, which is given a chance to swim, is more flavorful than farmed salmon, which is kept in pens.

The side: Kale is notoriously a tougher green, but it offers a lot of flavor that regular greens just don’t have. I like using it on salads because it gives the dressing a nice platform to shine. Caesar dressing is perfect for kale because it’s a rich, full-bodied dressing that can match the hardier green. Mix it with cheese, toasted breadcrumbs and a hint of lemon juice and it is a perfect blend of complementary flavors.

The skill: Blackening is a technique in which food, traditionally fish, is dipped in butter and sprinkled with herbs and spices. All chefs have their own spin on the recipe, but they usually include thyme, oregano, chili pepper, salt, garlic powder and onion powder. After this step, the food is cooked in a heavy cast-iron pan to get a nice brown-black crust. This is an old technique most often associated with Cajun cooking, which a lot of people have adapted to fit their own style.

I experimented with a lot of different spices for this recipe. My spice mix included what I consider to be the core spices, with additional ones that complement them. I also use olive oil instead of butter, as I find that olive oil works very nicely with salmon and the health benefits are distinct. I grill the fish rather than fry it in a cast-iron pan to give it an added depth of flavor.

The serving: I’m a huge fan of grilled fish and salads when the weather is warm, as you can eat this right off the grill with friends. Serve with some chilled white wine and you’ve got yourself a great late spring or summer meal!

Grilled Blackened Salmon

6 salmon fillets (7 ounces, skin on, pin bones removed)
1/2 cup olive oil
1/2 cup blackened seasoning (recipe below)

Preheat the grill or grill pan to medium high.
In a small mixing bowl, mix the blackened seasoning and the olive oil until completely incorporated.
Place the salmon skin side down on a sheet tray or plate. Season with salt and pepper.
Brush the salmon liberally with the blackened seasoning.
Place the salmon on the grill skin side down. Cook for about 5 minutes (lower the heat if the grill flares up).
Using a spatula, flip the salmon and cook for another 4 minutes.
Remove the salmon and allow to rest before serving.

Blackened Seasoning

Ingredients

3 tablespoons Spanish paprika
3 tablespoons onion powder
3 tablespoons salt
3 tablespoons garlic powder
3 tablespoons dried thyme
3 tablespoons dried oregano
3 tablespoons cayenne pepper
3 tablespoons Cajun seasoning

Directions

In an airtight container, mix all the ingredients together until completely mixed.

Kale Caesar with House-Made Dressing and Crispy Chickpeas

Ingredients

3 bunches kale, ribs removed and sliced thin
1/4 cup grated Parmesan
1/4 cup toasted panko breadcrumbs
Juice of 1 lemon
1/4 cup Caesar dressing (recipe below)
1/4 cup crispy chickpeas (recipe below)

Directions

In a large mixing bowl, add the kale.
Dress with the Caesar dressing, using your hands to gently massage the dressing into the kale.
Add the panko breadcrumbs, Parmesan cheese and lemon juice.
Add the chickpeas and adjust seasoning. Gently mix and plate.

Caesar Salad Dressing

Ingredients

2 small garlic cloves, minced
1 teaspoon anchovy paste
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard
1 cup mayonnaise
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice and Dijon mustard.
Add the mayonnaise, olive oil, Parmigiano-Reggiano, salt and pepper, and whisk until well combined.
Taste and adjust to your liking. Set aside.

Crispy Chickpeas

Ingredients

2 cups canned chickpeas, drained
2 tablespoons extra-virgin olive oil
2 tablespoons kosher salt

Directions

Preheat to 350 F.
Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly.
In a medium bowl, toss the chickpeas with olive oil to coat.
Sprinkle with the salt and toss again.
Transfer in an even layer to the prepared baking sheet.
Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour.
Let cool at least 1 hour; the chickpeas will become crunchier as they cool.

Learn more about hosting your special event at ICE.

Fish & Seafood Recipe Special Events ŷ��Ƭ

Grilling salmon in Ovalclay Tandoor

Submitted by mobasir hassan on May 24, 2019 5:52pm

Chef, your recipe about salmon is very helpful and informative for me as I am also in hospitality industry working as a CDP in Tandoor section. We grilled fish using Tandoor. And one of the best grilled fish is Tandoori Pomfret, using Tandoori masala. Can I grill Salmon in Tandoor? Your few advice can boost my career growth. Below I am sharing the recipe link of Tandoori Pomfret.https://www.hassanchef.com/2019/04/seafood-recipe-tandoori-pomfret.html

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Chef Phil's Winter Fish Dish

aday — Thu, 17 Jan 2019 15:19:23 +0000

Chef Phil's Winter Fish Dish aday Thu, 01/17/2019 - 10:19 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/seabass%20header%20better.jpg.webp?itok=MOqx9lrI Lead Chef-Instructor Philipp Hering shares a seasonal seafood recipe from his special events menu. January 24, 2019

By Philipp Hering — Lead Chef, Special Events

Chef Phil's new winter dish has three elements: vegetables, fish and a vinaigrette. Here's how the special events lead chef-instructor developed the seasonal special and a sneak peek at other available menu items.

Preparing Seasonal Produce

Root vegetables are one of those things that scream winter to me. If you’ve ever gone to the farmers market in the winter, you can’t find anything but root vegetables. Not a lot of green things grow in the winter so root vegetables are the main thing that most restaurants use, and here they can serve as an accompaniment or a side. I wanted to make something simple and fun, so I roast them with a little brown butter and herbs from the hydroponic garden. Choose heartier herbs like thyme and rosemary rather than green, leafy herbs for this dish.

Sourcing Seafood

The problem with winter food is that everything is so heavy, so I wanted to pair my vegetables with something lighter: a white fish. Go to someone you trust to shop for sea bass. When you look at whole sea bass, the eyes should be clear. If they’re murky, it’s been sitting out for a while. It shouldn’t smell fishy, it should smell briny like the ocean. If it’s a fillet, you don’t want to see bruises. That’s a sign of mishandling the fish. You want a nice, even coloring on the flesh.

Cooking Technique

One of my favorite underrated ways of cooking fish is poaching. Poaching is dipping the fish in a slow simmer until it’s cooked. The fish will cook very gently so you’re not destroying the flesh and it takes on the flavor of the liquid. I made a flavorful poaching liquid using onions, garlic, lemongrass, white wine and cilantro. I let it simmer for a while, gently lower the fish in for three or four minutes, and it comes out juicy and flaky.

Special Events Menu Preview

We have some fun crowd favorites on the winter menu. We added a banana cream pie and a classic hors d'oeuvre, crab puffs. It’s a cream puff with a cream crab filling. There’s a chicken marsala on the menu, and we have a macaroni and cheese side dish.

Winter isn’t a great time to go out in New York. At ICE, we offer activities to gather friends (now virtually) around good food with great views. Get hands on preparing recipes like these with the pros.

Black Sea Bass with Kalamata Olive Vinaigrette

Yields 6 portions

6, 7-ounce black sea bass filets, skin removed
2 tablespoons olive oil
1 lemongrass stalk, roughly chopped
1 fennel bulb, core removed and diced
1 Spanish onion, diced
5 dried bay leaves
1 tablespoon whole black peppercorn
2 cups dry white wine
2 quarts water
Kalamata olive vinaigrette (recipe below)

In a large rondeau, heat the olive oil over medium heat. Sweat out the lemongrass, fennel and Spanish onion until fragrant, about 5 minutes.
Add the bay leaf and black peppercorns, and cook for another 5 minutes. Stirring frequently so the mixture does not burn.
Add the white wine, and cook until the wine is reduced, about 5 minutes.
Add the water and bring to a boil. Lower the heat to a simmer, and carefully add the fish filets into the poaching liquid. Cook for 5 minutes or until opaque and cooked through.
Remove from the liquid and keep warm until ready to serve.
Right before service, spoon over the Kalamata olive vinaigrette.

Kalamata Olive Vinaigrette

Ingredients

10 cloves garlic, roasted
1/2 cup Kalamata olives
2 tablespoons fresh parsley
Juice of half a lemon
3/4 cup olive oil

Directions

In a food processor fitted with a metal blade, pulse the Kalamata olives and garlic together with enough oil to get it started.
When the mixture is chunky, about 30 seconds, add the parsley and blend for another 30 seconds, while drizzling the lemon juice and the rest of the olive oil.
Taste and adjust seasoning. Set aside until ready for the fish.

Roasted Root Vegetables with Fried Herb Bouquet

Yields 6 portions

Ingredients

2 1/2 pounds root vegetable, large dice (celery root, rutabaga, parsnips, etc.)
1 cup olive oil
2 sprigs rosemary
2 sprigs thyme
2 sprigs sage
Salt and pepper to taste

Directions

Preheat the oven to 400°
To make the herb oil: In a small sauce pot, add the olive oil and the herbs. Slowly heat the mixture until almost smoking.
Remove the pan from the heat and carefully remove the herbs. Set aside until ready to use.
In a large mixing bowl, add the root vegetables. Season with salt, pepper and the herb oil.
Place the seasoned vegetables onto a sheet tray and roast for about 20 minutes.
Carefully turn the sheet tray in the oven and mix the vegetables. Cook for another 15 minutes or until tender.
Remove from the oven and set aside.
Chop the fried herbs and sprinkle onto the root vegetables.
Place into the oven for another 5 minutes before serving.

See more from our seasonal menus and host your hands-on event with Chef Phil at ICE.

Fish & Seafood Recipe Cooking Herbs Vegetables

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An Italian Pasta with Pancetta for the Holidays

aday — Mon, 17 Dec 2018 18:21:45 +0000

An Italian Pasta with Pancetta for the Holidays aday Mon, 12/17/2018 - 13:21 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/pasta%20header%203.jpg.webp?itok=raIs8RNZ ICE's Special Events Lead Chef-Instructor Philipp Hering shares his holiday recipe tradition: paccheri all’Amatriciana. December 17, 2018

By Philipp Hering — Lead Chef, Special Events

Chef Phil moved up the ranks at New York City’s Barbuto restaurant from line cook to sous chef to chef de cuisine. For his family’s holiday meal, he serves his take on the Italian restaurant’s buccatini all’Amatriciana substituting a unique pasta, pancetta for the cured pork element and Parmesan in place of pecorino cheese.

Holidays in my household, like in most Filipino households, revolve around food. My mom and I made a deal: I cook for Thanksgiving and she cooks for Christmas (and I always help out with the Christmas dinner by preparing one or two dishes). My mom always cooks traditional Filipino fare, things from our childhood that bring us all back home, and she requests that I cook something that I learned from my time at restaurants, so that my family can experience what I have experienced while working. I always cook my favorite pasta, all’Amatriciana, which is a crowd favorite at Barbuto. It’s a simple dish, which is perfect so that I’m not in my mom’s way when she’s cooking. I like experimenting with different shapes of pasta for it, so this time I’m using paccheri, a large tube-shaped pasta from Campania.

Paccheri all’Amatriciana

Yields 4 servings

1 pound paccheri
6 ounces pancetta, diced
1 medium Spanish onion, sliced
3 cups tomato sauce
1 tablespoon butter
3 tablespoons grated Parmesan

Bring a large pot of water to a boil. Salt accordingly.
In a medium sauce pot, render out the pancetta until crispy, about 4 minutes, over medium heat.
Lower the heat and add the onions. Cook until the onions are sweated out and caramelized.
Add the tomato sauce and simmer. Adjust the seasoning, taking care to watch the salt because of the pancetta.
While the sauce is simmering, drop the pasta into the water. Cook until al dente, about 8 minutes.
Once the pasta is cooked, add it to the sauce and add butter and Parmesan.
Remove from heat and toss until completely combined.
Plate and garnish with grated Parmesan.

Note: For added depth, add 1 cup shredded mozzarella and bread crumbs, and bake at 350°F for 10 mins in Staub cast iron cookware.

Chef Phil customizes menus for Special Events at ICE. See how he can enhance your next gathering.

Recipe Holidays Pasta Special Events Chefs