It’s been awhile since I did a Chef Kev post (do you like his new banner?) but after last night’s dinner, I just have to share.
For those of you who don’t know, my husband is a 6′ 5″ soccer goalie who is in the finance industry by day – and a master chef (in my humble opinion) by night!
Don’t believe me? Check out what was on my dinner table yesterday…
First up, Saute some black beans and corn in a pan with some olive oil, a bit of jalepeno and ancho chili powder. Set aside.
Make your crispy shallots (as seen on the top) by thinly slicing some shallots (Chef Kev used a mandolin slicer to get thin and uniform pieces).
Next, dust your shallot pieces with flour, tossing lighty and seperating (think teeny tiny onion rings).
Then, fry your shallots by first warming some canola oil on medium heat – don’t toss the shallots in until the oil is hot enough (test it by flicking in a drop or two of water. It should sizzle and pop).
Stir the shallots in the oil until they are golden brown.
Scoop out and place into a sieve so that the oil drains out and your shallots stay nice and crispy (placing your sieve onto a paper towel is a great trick to draw out some of the extra oil). Set aside.
Then, toss together arugula, red pepper, fresh basil (or cilantro) and your black bean and corn mixture. On top of that add some shaved parmesan cheese and layer on your crispy shallots.
Finish by drizzling on a dressing. Chef Kev suggests an ancho chile one or a chipotle ranch option (my fave). To make the latter, simply stir in a bit of chipotle powder to a fine quality ranch dressing. We like the Litehouse Homestyle Ranch (found in the produce section versus the salad dressing aisle).
And there you have it – another fantastic Chef Kev dinner! Enjoy!
Enjoying what comes out of the Chef Kev kitchen? Check out all his tasty creations here!