Traditional recipes

David Burke Entertains at The Daily Meal Luncheon

David Burke Entertains at The Daily Meal Luncheon

The Daily Meal invited guests for a special treat for lunch on Wednesday, Dec. 11, hosting the seventh Celebrity Chef event in The Daily Meal Kitchen. As the man who kicked it all off by hosting a press event that revealed the Test Kitchen on May 8, renowned chef David Burke returned to fill the kitchen with the wafting aromas of some new seafood delicacies.

David Burke Entertains at The Daily Meal Luncheon (Slideshow)

"The world of food and drink is huge and constantly growing," said The Daily Meal's president, JP Kyrillos, as he introduced the chef, "and David Burke is an example of our first-grade talent."

"It’s nice to be here again," Burke started off. "I remember when I opened this kitchen." The leading man of David Burke Group — an organization consisting of restaurants, catering, and consulting businesses — Burke really displayed his love for the culinary world and of the entrepreneurial aspect of it.

With only two hours to entertain and satisfy eager guests before they would have to return to their regular work routine, Burke presented an animated demonstration on how to serve a loin of tuna in not one, not two, but three different and unique ways.

"Utilization is something I’ve always done," Burke said, and he ran with that as the theme of his demonstration. He explained that his signature dishes are created out of byproducts of an initial item, showing that one type of meat can be cut and prepared differently to, as Burke said, "believe it or not, turn it into something else — a dish that people fight for."

The tuna tartare was the first to be prepared, as Burke explained that he always cuts the main course first. He cut the tuna into portions and, in his playful, wisenheimer way, told guests that there’s really no proper way to do it. "Tartare is like meatloaf," he said. "You have your recipe, we have ours. Do what you like."

He went onto prepare a nori-crusted tuna as well as a hot salt block cooked tuna, and he really emphasized the crucial need for presentation when it comes to showcasing such entrées. The block, he said is used as an "underliner" while a garnish is an important add-on.

He explained that different kinds of tuna have different grade levels and quality, mentioning that sashimi could be considered an A+ type of tuna. "You are eating something that’s special," he said, "and in order for us to get $18 for it, we gotta make it look good."

Though he may have put it bluntly, it shows the honesty and upfront part of Burke, who clearly strives to make his customers happy and give them a well-rounded dining experience. He talked about the beauty of creating really unique products and of never wasting anything that could be used to create something else. As an example, Burke told guests that a great way to incorporate a nice and easy sauce is to use tomato, miso, and some olive oil. "Put it on the fish, add the little bit of miso… home run!"

Burke even let guests in on a personal favorite marinade to use for wings, a little-known concoction called "Door Sauce." "Door sauce is everything you have on your refrigerator mixed together," Burke said, showing guests that combining and utilizing all that they can in the kitchen is the way to go.


Our Best Butternut Squash Recipes

Thanks to its smooth, easy-to-peel surface and rich, sweet flavor, butternut squash has become the MVP of the gourd world. Like it's relations, other winter squash such as acorn and kabocha, butternuts are at their best from early fall through winter. But they are larger than most other winter squash, ranging in size from six to 12 inches long and in weight from about two to about five pounds. They have a hard, light-tan rind and golden orange flesh.

Did we mention it's versatile? Butternut squash stars in all kinds of favorite fall recipes such as soups and pasta and goes on shining into the holiday season in side dishes (cue the creamy gratin) and as a show-stopping Thanksgiving pie. We're fans, so you know we'll be roasting and baking butternut squash through the fall and into winter for purées, soups, and so much more.

What to look for when buying butternut squash? Choose one that feels heavy for its size. The skin should be smooth and uniform in color with a matte surface. A butternut squash with a fat neck and small bulb will have the smallest seed cavity and will yield the most meat. Avoid any with soft spots, bruises or mold. And once you find a good one, you'll be pleased to know that it's a keeper. This hardy squash can be kept for up to three months in a cool, dry place. But know that butternut squash will not last as long in a warm kitchen. For optimal storage keep them in the basement or another cooler place if possible. Do not refrigerate whole squash but once cut, butternut squash should be wrapped tightly and refrigerated. When it comes to cutting the smooth skin to halve, slice, or cut wedges of bright orange flesh, follow our technique for cutting a butternut squash.

Ready to cook your butternut squash? We're highlighting our favorite recipes that put this autumnal ingredient on full display.


Recipe Summary

  • 4 ½ cups crispy rice cereal
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • ¾ cup white sugar
  • ¾ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt set aside.

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. The extra cookie sheet helps keep the cookies from getting too brown on the bottoms.


What’s new in breakfast? How about some of America’s favorite breakfast cereals, served with spicy Chinese food? It’s a unique fusion experience, and it’s DEE-licious! The concept is a joint venture between Kellogg’s and innovative Chinese chef Danny Bowien. Chef Danny is a James Beard Rising Star Chef Award winner, chef/co-founder of the acclaimed restaurants&hellip
Continue reading “INNOVATION: A New Way To Enjoy Breakfast Cereal” &rarr

Head to UrbanSpace Vanderbilt at Vanderbilt Avenue and 45th Street in Manhattan. It’s the block north of Grand Central Terminal, and our new favorite food hall. Its parent company, Urbanspace, “cultivates creatively rich environments, places where local makers collaborate, exchange ideas, and showcase their wares.” Why run all over New York City to find what’s&hellip
Continue reading “BEST BRUNCH: UrbanSpace Vanderbilt” &rarr


David Burke Entertains at The Daily Meal Luncheon - Recipes

I was really looking forward to dining at the Red Salt Room. Our reservation was for 7:30 and our friends arrived around 7:20 and sat at the bar until we arrived. Around 7:45 we decided to go into the dining room to see if our table was ready. The gentleman at the desk said they were clearing the table, so we waited in the lobby. Around 20 mins later, still no table, so my friend went back to the bar to see what the delay was. The hostess said they were looking for us, clearly there was a miscommunication. Anyway, we sat at a lovely table that had a birthday card for my husband and our friend who share the same birthday. The waiter came over to ask what kind of water we wanted, we opted for tap, which arrived 10 mins later. So now it’s 8:30 and we got water and bread, but wanted to order drinks and dinner, that took a little while longer. Just to let you know, the waiter was very nice. So we ordered appetizers, the bacon clothes line, amazing, raw oysters, delicious and the lobster and short rib dumplings, which were just Ok. I had the filet mignon which was cooked perfectly, medium. My husband enjoyed his ribeye too. The sides were good, spinach, mashed potatoes and mushroom and leeks. The onion rings were over breaded. They brought a very nice dessert for the birthdays and the cocktails were good too. The menu is limited, so if you like steaks, then it’s a good place for you. Go for a special occasion not an everyday meal, it’s a bit pricey.

Thank you for your review of your dining experience in Red Salt Room by David Burke. We are aware where improvements in service may be warranted and are working very hard to raise the bar in those areas. Thank you also for your critique on your menu selections. I have shared them with our culinary team for review, as feedback from our guests is invaluable and provides insight as to what works or what may need tweaking. I am delighted you enjoyed your birthday celebration. Please come back soon and I look forward to reading your second review!


Comic book bar First Edition reopens this week

First Edition’s comic-festooned mezzanine opens with 50% capacity on Friday. Credit: Hardy Wilson/First Edition

First Edition, that comic-themed craft cocktail bar in Uptown Oakland, had only been open for a few months when the pandemic shut everything down. After months of reopening and reclosing, owners Cory Hunt and Javier Ortiz opted to close the bar down completely, instead launching a YouTube channel and offering cocktail supplies and classes via Instagram. Hunt and Ortiz are moving from the virtual world back to the meatspace this week, and will reopen First Edition on Friday, May 7, at 50% indoor capacity. Hours will be 3-9 p.m., Thursdays through Sundays. First Edition, 1915 Broadway (neat 19th Avenue), Oakland


9 Epic Open-Face Sandwiches

The best way to lighten up a sandwich? Take away one slice of bread. Here, nine delicious and satisfying open-face sandwiches so good you won&rsquot even miss that second slice.

The best way to lighten up a sandwich? Take away one slice of bread. Here, nine delicious and satisfying open-face sandwiches so good you won’t even miss that second slice.

1. Brioche with Prosciutto, Gruyère and Egg
This sumptuous open-face sandwich is topped with gooey, melted cheese, salty prosciutto and a runny egg.

2. Open-Face Grilled Eggplant Sandwiches
A smoky version of eggplant Parmesan, this crunchy, crusty sandwich is made entirely on the grill.

3. Open-Face Monte Cristos
For a quick and clever take on a Monte Cristo, F&W’s Kay Chun griddles ham until it’s crisp, then piles it onto fried bread with cheese for a crispy, cheesy, insanely delicious sandwich.

4. Open-Face Smoked-Mackerel Sandwiches
For this version of a classic Turkish sandwich called balik ekmek, grilled bread is spread with a creamy roasted-garlic puree then topped with smoked mackerel, arugula, and slices of red onion and tomato.

5. Open-Face Steak Sandwich with Pickled Green Tomatoes
A great way to use leftover grilled steak, this healthy sandwich is topped with tangy arugula tossed with tomato pickling liquid.

6. Tomato, Prosciutto and Gruyère Sandwiches
Chef Daniel Humm’s broiled open-face cheese sandwiches make a terrific snack or a decadent lunch.

7. Open-Face Artichoke, Mozzarella and Fried Egg Sandwiches
Fluffy focaccia is the base for this melty, indulgent sandwich.

8. Cajun-Spiced, Open-Face Red Pepper Frittata Sandwiches
The perfect brunch or breakfast, these healthy sandwiches are crazy-satisfying and deliciously spicy.

9. Open-Face Reuben Sandwiches
Chef David Burke’s Reubenesque sandwich omits the Russian dressing and skips the sauerkraut in favor of a much lighter, fresher and faster cabbage slaw.


David Burke Entertains at The Daily Meal Luncheon - Recipes

A nice experience in a nice environment, although a little noisy. We had the lobster and short rib dumplings and oysters Rockefeller to start, with clothesline bacon as a treat before the entrees. All were excellent, and each a bit different. Thick cut maple bacon strips, fried oysters on top of spinach (good but not necessarily better for oyster lovers than the traditional raw oysters cooked together with the spinach etc on top), and 2 each of lobster pockets and short rib pockets in nice sauces. The entrees were duck and filet, and each were excellent. The spinach and cauliflower were nice accompaniments. Service was attentive and professional.

Thank you for your review of your dinner in Red Salt Room by David Burke. Chef Burke is renowned for his whimsical culinary style - creative, never boring - and always delicious! He also sets the bar high for service in his restaurants and I'm delighted that was your experience in Red Salt Room. On your next visit, if you have a preference for the manner in which something is prepared (I'm thinking about the oysters) please let you server know and our chef will do everything possible to accommodate your request. On Saturday night and other nights throughout the holiday season, RSR has been filled to capacity with holiday revelers and I do apologize the noise level was a little high for you. Thank you again for your review and we look forward to your next Red Salt Room by David Burke dining experience.

42 - 46 of 178 reviews

Had holiday dinner this week with my husband and 3 other couples. The food and service were both outstanding. I can’t stop thinking about that candy bacon appetizer and the lobster baked potato.
The downside was the $300 deposit I had to leave when I made the reservation which has not been released from hold after we paid cash for dinner. I’m still waiting for the manager to call me after 4 days. This issue will eventually be resolved and certainly will not keep me from going back.

Thank you for your review and accolades about your dinner and the service you received in Red Salt Room by David Burke. I apologize about the deposit not being released and have the Director of Food & Beverage in the restaurant personally looking into it. Please be assured it will be resolved shortly and I am delighted you will be returning for more of Chef Burke's culinary delights.!

I had a birthday luncheon in the private dining room at the Red Salt Room that was absolutely perfect in every way and exceeded my already high expectations. It is primarily thanks to the staff who, at every turn, went above and beyond to accommodate our needs and desires and to make the event magical in every way.

Brittany was a dream to work with and made the planning for the event a seamless effort. She is knowledgeable and enthusiastic and a pleasure to work with. Gary, who managed the event that day, was as accommodating, lovely and gracious as he could be.

The food was phenomenal. Our guests raved about the passed hors d'oeuvres (the lobster dumplings and sliders were particular wows!) and were blown away by the delicious food throughout the meal. Everyone was also unanimous in their praise of the wonderful servers, led by JC.

All in all, the event was a wonderful experience and created beautiful memories for us all. We would highly recommend Red Salt Room and the private room, in particular.


Published: 16:33 BST, 14 April 2012 | Updated: 16:38 BST, 14 April 2012

She's known for her feisty attitude as a singer and performer, but it seems that Alexandra Burke carries that persona through to her everyday life.

The 23-year-old singer has refused to hire a bodyguard despite receiving serious death threats via Twitter this week.

The X Factor winner admitted she is dealing with the situation on her own and couldn't imagine being flanked by a minder 24 hours a day.

Refusing to live in fear: Alexandra Burke shrugged off the abusive Twitter messages as she attended the Cadbury Unwrap Gold party in London last night

'Can you imagine me walking around with a massive, beefy man by my side? I just wouldn't want that,' she told the Daily Star.

'I wouldn't walk around all day with a bodyguard because of all this. I'm hoping that's an end to it now and I can just go back to normal. I think it's done.'

Alexandra found herself under police protection at her lip gloss launch on Wednesday evening after being subjected to the threats via the social networking site.

An internet troll wrote a series of abusive and threatening messages leaving her fearing for her safety.

Police officers arranged to meet the brunette outside the Rose Club in central London, with her record company drafting in extra security.

Protective: David Burke told the troll to leave his sister alone

The messages included: ' I'm coming, and I'll murder you!', 'I'm going to kill you tonight', 'gonna stab you', and 'prepare to die'.

The singer's brother David Burke sent messages to the troll in question ahead of the event.

He wrote: ' I'll be there tonight, I DARE you to try bring harm to Alex. And see what will happen! Don't f**k with us.'

A source told the Metro newspaper that the star had been 'freaked out' by the messages.

The insider said: ' The police agreed to meet Alex at the entry of the club when she arrived and escort her in.

' Her own team weren't taking any chances. Her management decided to draft in extra security to be by her side all night.

Big night: Alexandra Burke arrived at her lip gloss launch party at the Rose Club in jeans and a jacket by Tahir Sultan, before changing into a peplum-detailed top by Zeynep Tosun and skintight trousers

'It could have been nothing more than a disgusting bluff but no-one was willing to take any chances after Leona Lewis was attacked a few years ago. Every threat has to be taken seriously - if something happened, Alex's team would never forgive themselves.'

The Twitter user has now had their account suspended.

A spokesman for Alexandra confirmed: 'Alex is fine. There was no drama and the launch went really well.

'The police will be looking into the abusive tweets.'

Out with his boys: Tottenham Hotspurs player Jermain Defoe arrived separately with some male friends

Despite her fears, Burke managed to put them aside to have a good time at her launch, which was attended by new boyfriend Jermain Defoe.

Arriving alone, the 23-year-old singer started off the night in some pastel pink Guess skinny jeans, grey blazer and bra, before changing into a pair of skintight latex leggings and peplum-detail top.

While she was happy to pose on the red carpet with teen jazz singer Dionne Bromfield, there was no such display for the paparazzi with her new man.

Burke was hosting the party to mark the launch of her MUA LipBoom collection.

Where's your boyfriend? The X Factor winner happily posed up with teen singer Dionne Bromfield

And it appears she found the whole evening quite overwhelming given her Twitter updates.

She gushed: ' Had an amazing time at my launch tonight! Thanks 2everyone who came out&supported me. Means so much. Tonight was unreal. I'm so happy!

'Tear in my eye. I'm proud of myself. For once I can actually say it. so much2those who have supported me all the way. My heart is yours.'

However, despite her joy at the product, it appears Burke isn't too precious to play support act to JLS at their forthcoming summer concerts - despite beating them to the X Factor title in 2008.

Coy. or COYS? Burke hasn't spoken much about her burgeoning romance

Burke will share the stage with the boy band at the summer leg of their 4th Dimensions Tour at gigs in Carlisle, Lincoln, Oxford and Scarborough.

Although Burke has enjoyed three No.1 singles and a No.1 album, selling 4million records, while JLS have had five No.1 singles. a No.1 album and two No.2 albums, selling over 6million records.

The group are preparing to release their fourth album this year, however Burke is yet to release her second.


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'Jenna was pulled aside after the show on Saturday and told to knock it off. Jenna didn't come across as hostile on Sunday, but things are still very tense with her towards the rest of the cast and crew of the show.'

Erica Hill quickly assumed her place on the couch beside Lester Holt last weekend and NBC were immediately flooded with complaints in the same vein as when Ann Curry was unceremoniously ousted from her job as co-host alongside Matt Lauer.

Though Jenna may be acting unprofessionally by letting her feelings be known on air, if recent reports are true, Erica has taken the opposite stance.

New anchor: Hot on the heels of Ann Curry being ditched from the weekday morning show, Ms Wolfe was replaced by Erica Hill, left, who assumed the anchor desk next to Lester Holt, right, for the first time yesterday

'She has gone out of her way to be nice to Jenna. Erica is a very warm and easygoing person, and Jenna is extremely competitive.

'Erica has been warmly received by everyone on the cast and crew. It's not surprising to anyone that Jenna is being so hostile towards Erica.

'Lester Holt is relieved that Erica is his new co-host because he felt that Jenna, who is a fitness buff, was constantly pushing to do on air exercise segments in which she essentially kicked his ass.

'There is just none of that with Erica she is just down to earth, and she is a team player. Jenna would be wise to recognize her actions are only hurting her.'

A show insider told RadarOnline last week of the decision: 'After NBC confirmed last week that Erica had been hired as the new co-host, Jenna was told she was being moved to being the news anchor.'

'This is a huge step backwards for Jenna, and she is obviously extremely upset about it. Jenna doesn't understand why she was essentially kicked to the curb.

'(She) doesn't harbor any bad feelings towards Erica, but she is upset with how the network has treated her.'

Hundreds of fans took to the Today show's Facebook page over the weekend, lambasting the station's decision to bump Ms Wolfe.

Hit: Ms Hill, right, a former CBS This Morning anchor, was 'an immediate hit' with the Today show's producers

Many claimed it mirrored Ms Curry's unpopular departure in the summer, with one user coining the term 'curried' as a verb for being demoted by the channel.

Linda Jurevic wrote: 'When Ann got 'curried' I switched to CBS morning- a delightful change. Perhaps I will have to try GMA for a Sunday edition now. It's not that we can't accept change, it's just that we don't like to watch uncomfortable and awkward endings. Perhaps manners are outdated now. '

Done it again: Many claimed the switch mirrored the unpopular departure of Ann Curry, pictured, in June

Another viewer commented: 'First Ann Curry, now Jenna Wolfe getting the short end of the stick.'

The program's Twitter page was also targeted by unimpressed punters.

Last week, the bumped anchor expressed her disappointment at the shuffle, tweeting that she was staying with the show because there was 'more to be done here,' but adding 'Mom once said change is good, but I think she meant my diaper.'

And many thought she looked unhappy in her new role over the weekend.

'I felt so bad for Jenna, looking very uncomfortable,' one viewer commented. 'It's like seeing Ann Curry all over again.'

Toeing the station line on Sunday, after being quizzed about the audience backlash, Ms Wolfe said she was still 'very much a 'Today' show anchor' and added that 'our 'Today' family got stronger this weekend with the addition of Erica to our team.'

Meanwhile, Ms Hill, a former CBS This Morning anchor, was 'an immediate hit' with the show's producers, RadarOnline reported.

'Erica is being embraced by everyone, and the crew respects her tremendously,' the website's source said.

'Erica is a true professional and one thing that makes her an amazing journalist is that she works with her producers and welcomes feedback. She just brings out the best in people naturally.'

HOW DO RIVALS JENNA WOLFE AND ERICA HILL SHAPE UP?

CV: Started at the Today show in 2007 after three years as sports anchor on WABC's Eyewitness News in New York

Martial status: Single, no kids . Wolfe was rumoured to be having an affair with Today host Matt Lauer in 2010 but both parties vehemently denied this

CV: Co-host of CBS's morning shows 'The Early Show' then 'This Morning' since 2008. Prior to that, Hill worked at CNN and was credited with 'humanising' Anderson Cooper when she was on his CNN program


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