Recipes from Chef Leonard Bailey

Chef Leonard Bailey, director of the National Institute for Culinary Arts, appears often on local television to offer quick tips for cooking and share some of his favorite recipes. Here are a few!



Asian grilled seafood
Serves 4

• 12 large shrimp, peeled
• 12 sea scallops
• 2 tablespoons Hoisin sauce
• 1 teaspoon Thai red chili paste
• 4 wooden skewer soaked overnight or metal skewer

Directions:

1. Mix the seafood in a bowl with the Hoisin and chili sauce.
2. Place on skewer and grill until just done. Serve over your favorite rice dish.
   
   

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Grilled Flank Steak with Balsamic Onions
Serves 4

• 2-3 pounds flank steak
• 1 tablespoon chopped garlic
• Sea salt or kosher salt to taste
• Cracked mixed pepper corns to taste
• ¼ cup oil

Directions:

1. Heat grill
2. Rub the steak with garlic, salt, and pepper, working the seasoning completely into the steak.
3. Lightly rub the oil over the steak; cook until desired doneness is achieved.

Balsamic onions

• 1 large onion
• 1 tablespoon oil
• ½ cup balsamic vinegar
• Salt and pepper to taste
  

Directions:

1. Slice onion and add oil to skillet.
2. Cook the onion until it starts to turn golden.
3. Add salt and pepper.
4. Add balsamic vinegar and let reduce.
5. Serve with steak.
   

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Grilled Corn

• 4 corn on the cob, with husk on
• 1-2 gallons water

Directions:

1. Soak the corn in water overnight.
2. Place the corn on the grill, rotating its position often, about 20 minutes.
3. Peel and eat.

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Summer Salad
Serves 4

• 4 fresh tomatoes, quartered
• 2 large cucumbers, peeled and seeded and sliced
• 1 small red onion, sliced
• ½ cup oil
• ¼ cup red wine vinegar
• Salt and cracked black pepper to taste

Directions:

1. Place the first 3 ingredients into a bowl.
2. In a separate bowl mix the oil, vinegar, salt and pepper.
3. Combine the two bowls and top with fresh herbs, such as basil or chives.

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Mediterranean Herb-Salt Blend
Yield: 2 ¼ cups

• 2 cups kosher salt
• 1 tablespoon dried basil
• 1 tablespoon marjoram
• 2 teaspoons black pepper
• 1 teaspoon chopped rosemary
• 1 teaspoon thyme

Mix all ingredients together.

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Tuscan Rosemary Chicken
Serves 1

• 1/2 fresh chicken
• Lawry’s seasoned salt® to taste
• 1/4 ounce fresh rosemary or 1/8 ounce dried
• 1/2 ounce chopped garlic
• 1/8 teaspoon Italian herbs dried
• 1/2 ounce herbed olive oil
• 4 ounces garlic mashed potatoes
• 3 ounces vegetables

Directions:

1. Season chicken half with oil, salt, pepper, and herbs.
2. Grill until done.
3. Plate chicken half on oval plate with sides.
   

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Tuscan Veal or Pork Chop with Sun Dried Tomatoes and Mushrooms
Serves 1

• 1 8-oz bone-in pork or veal chop
• 6 sun dried tomatoes
• 3 tablespoons unsalted butter
• 1/4 cup sliced mushrooms
• 1/8 cup Harvey’s Bristol Cream
• 1/8 cup heavy cream
• 8 tablespoons demi-glace or beef stock
• 1 tablespoon fresh basil
• 1/2 tablespoon lemon juice
• Kosher salt to taste
• Pepper to taste

Directions:

1. Salt and pepper pork or veal chop; grill until done.
2. Add 1 tablespoon butter to pan and sauté the mushrooms until tender.
3. Add wine and cook until dry.
4. Add cream, demi-glace and lemon, reduce until thickened.
5. Add remaining butter and finish with herbs.
6. Garnish with warmed sun dried tomatoes.

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