Show 563, February 3, 2024: Executive Chef Doug Rankin, Bar Chelou, Pasadena

Doug Rankin of Bar Chelou

Bar Chelou is Pasadena’s first true neo-bistro, a casual, convivial space that is both a distillation of Chef Doug Rankin’s broad gastronomic interests and a deeply personal expression of his individualistic style. ‘Chelou’ (French slang for ‘strange’ or ‘unexpected’) is both the name and unifying theme of the restaurant, which draws from a range of culinary traditions and service styles to create something personal, novel and fun. The restaurant is located within the historic Pasadena Playhouse complex.”

Standout dishes include “Carrots,” a salad with coconut dressing, lime leaf, peanuts and shoestring potatoes, and Rainbow Trout with corn rice and garlic chive pil-pil.

Chef Doug Rankin takes a break from his busy kitchen to join us.

Show 558, December 30, 2023: Chili Crisp – 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlick Cravings with Food Writer James Park

Cookbook Author James Park

For the uninitiated “Chili Crisp (a Chinese condiment) is a magical sauce that tingles with heat, crunches with fried garlic and onions, and pleasantly coats any food with oily goodness. Stir it into soup, toss it with noodles, drizzle it on warm, buttery biscuits. It’s both a foodie obsession and a surprise secret weapon for adding spice and depth to any meal.”

James Park, food writer and chili crisp devotee, has created Chili Crisp, the cookbook, – 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings. Between the covers are 50 approachable and adaptable recipes to fill your whole day with chili crisp. Packed with Chili Crisp inspiration to take your love of this spicy ingredient to the next level, Park provides dozens of no-recipe recipes (potato chips + chili crisp, a match made in snack heaven) and a handy formula to inspire the reader to create your very own house version of Chili Crisp.”

“James Park, the author of Chili Crisp, the cookbook, is a recipe developer and food writer based in Brooklyn. Trained at the International Culinary Center in New York City, he has worked with various food media brands, such as Eater, Food52, BuzzFeed, and Chowhound. He shares his love for Korean cuisine and culture, fried chicken, chili crisp, and more @jamesyworld on social media.”

James Park takes a pause from enjoying a bowl of his Spicy Tomato and Egg Soup to join us.

James graciously shares with us the Chili Crisp recipes that he enthusiastically demonstrated for the Melissa’s food media group.

Chili Crisp Burrata Salad with Arugula, Apple, and Walnuts

Chili Crisp Burrata Salad with Arugula plus Apple and Walnuts

Recipe excerpt from:
Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings

by James Park

I will be honest here: This salad is just an excuse for us to eat creamy burrata with chili crisp. And it’s a fun performance for yourself or a crowd when cutting into a hunk of burrata drizzled with chili crisp. Every time I make this for a dinner party, my dinner guests go wild for it! The thrill and joy everyone gets from seeing the oil and bits of chili crisp fall into the crack of ooey, gooey burrata balls is simply marvelous. The creamy burrata balances the spicy chili crisp, creating a party of flavors that will make you roll your eyes with pleasure. Even though it’s perfectly fine to eat just chili crisp–covered burrata, peppery arugula, and sweet apple bits make each bite of this salad exciting. The dressing also uses some chili crisp, which brings a pleasant warmth. When mixed with sweet, tart balsamic vinegar, it turns into an incredible vinaigrette for one of my favorite salads to eat all the time.

Serves 4

  • 1 Tbsp chili crisp, plus more for drizzling
  • 1½ tsp extra-virgin olive oil
  • 1½ tsp balsamic vinegar
  • Juice of ½ lemon (about 2 Tbsp)
  • 1 tsp granulated sugar
  • 9 oz [255 g] baby arugula
  • 1 medium apple, such as Granny Smith or Honeycrisp, cored and diced
  • 2 Tbsp roasted walnuts, chopped into small pieces
  • ¼ cup [30 g] freshly grated Parmesan cheese
  • 1 lb [455 g] burrata ball
  • Flaky sea salt
  • Freshly cracked black pepper
  1. In a small bowl, add the chili crisp, olive oil, balsamic vinegar, lemon juice, and sugar. Whisk to combine.
  2. In a large bowl, add the baby arugula, diced apple, and the dressing. Toss until everything is well coated with the dressing.
  3. When ready to serve, place the dressed arugula on a platter. Scatter the chopped walnuts over the top and sprinkle with the Parmesan.
  4. Place the burrata ball in the center of the platter and drizzle with extra chili crisp right on top. Sprinkle with flaky sea salt and freshly cracked black pepper and serve.

NOTE: It’s best to grate Parmesan on top of the salad before serving, using a Microplane rather than pregrated Parmesan cheese.

Photographer: Heami Lee
Food styling: Pearl Jones
Prop styling: Gözde Eker

Golden Beet Vinegret Salad

Golden Beet Vinegret Salad by Anna Voloshyna

Recipe excerpt from:
BUDMO!: Recipes from a Ukrainian Kitchen

by Anna Voloshyna

This traditional Slavic beet salad is called vinegret. I came up with this version of the recipe when I ran out of red beets and fresh onions. I found a few golden beets and a jar of pickled red onions in my fridge, and I decided to give it a go. The salad came out so vibrant and beautiful that now I make this version more often than the traditional one. The only thing I would never change is the unrefined sunflower oil. That is what makes this salad taste authentic.

Serves 6 to 8

  • 3 medium golden beets 
  • Salt and freshly ground black pepper 
  • 3 medium carrots
  • 2 large Yukon Gold potatoes 
  • 1 cup shelled green peas (fresh or frozen) 
  • 5 large kosher dill pickles
  • 1/2 cup Pickled Red Onion
  • 1/4 cup chopped fresh dill and flat-leaf parsley, in equal parts 
  • 1/3 cup unrefined sunflower oil
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon sugar

In a medium saucepan, combine the beets with water to cover by about 2 inches and a pinch of salt. Bring to a boil over medium-high heat and cook until the beets can be easily pierced with a knife, 30 to 40 minutes. In a separate medium saucepan, cook the carrots and potatoes using the same method. When the vegetables are ready, drain them, transfer them to a medium bowl, and let them cool to room temperature, about 30 minutes. 

Meanwhile, bring a small saucepan filled with water to a boil. Fill a small bowl with ice-cold water. Season the boiling water with a pinch of salt, then add the peas and blanch until they are bright green and no longer taste starchy, about 2 minutes. Drain the peas and immerse them in the ice-cold water until they are completely cool, 3 to 5 minutes. Drain the peas and spread them on a paper towel to dry. 

When the beets, potatoes, and carrots are at room temperature, peel them, cut them into 1/4-inch cubes, and transfer them to a large bowl. Cut the pickles and pickled onion into the same-size cubes and add them to the bowl along with the peas, dill, and parsley.

In a small bowl, mix together the oil, vinegar, and sugar with a fork, then season to taste with salt and pepper . Drizzle as much of the dressing as you like over the salad; you may not need all of it. Mix well with a large spoon, then taste and add more dressing and salt if needed. 

Enjoy the salad at room temperature or chilled. It will keep in an airtight container in the refrigerator for up to 3 days .

Red Quinoa and Red Kidney Masala

Red Quinoa and Red Kidney Masala by Jeanne Kelley

Recipe excerpt from:
Vegetarian Salad for Dinner: Inventive Plant-Forward Meals

by Jeanne Kelley

Rajma is a casual bean curry that’s popular throughout India. Inspired by that dish, I combined red kidney beans and red quinoa with Indian flavors including tamarind, ginger, mint and cilantro with quinoa and canned kidney beans to make this delightfully interpretive “masala” or spicy mix. I added roasted peanuts and chickpea snacks for fun crunch. You can serve the salad with warm naan and yogurt for a big dinner.

4 to 6 Servings

Quinoa

  • 1 cup red or tri-color quinoa
  • 2 cups water
  • ½ teaspoon salt

Dressing

  • ¼ cup peanut or untoasted (light) sesame oil, or other neutral oil
  • ¼ cup fresh lime or lemon juice
  • 2 teaspoons finely grated fresh ginger (about a 1-inch piece)
  • 2 garlic cloves, finely grated or crushed with a garlic press
  • ½ teaspoon salt

Salad

  • 2 (14-to 16 ounce) cans organic red kidney beans, rinsed and drained
  • 1 hot house cucumber, quartered and sliced
  • 2 cups cherry tomatoes, cut in half
  • ½ red onion, diced
  • ¼ cup minced fresh cilantro leaves, plus whole leaves (optional) for garnish
  • ¼ cup minced fresh mint leaves, plus whole leaves (optional) for garnish
  • 1 serrano chili, stemmed, seeded and minced
  • Tamarind Chutney Sauce (see recipe)
  • 1 6-ounce package “Bombay Spice” or other crunchy chickpea snacks
  • 3/4 cup (or more) lightly salted roasted peanuts
  • Bring water, quinoa and salt to a boil in a heavy medium saucepan over medium-high heat.
  • Reduce heat to medium and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Remove from heat, cover and let stand until cool. Transfer the quinoa to a large bowl.
  • For the dressing: Whisk together the oil, lemon juice, ginger, garlic and salt to blend in a small bowl.
  • For the salad: Stir the beans, cucumber, tomatoes, red onion, cilantro, mint and chili into the quinoa along with the dressing.

To serve: Spoon salad onto plates and sprinkle generously with crunchy chickpeas and peanuts. Drizzle with Tamarind Chutney Sauce and garnish with fresh mint and cilantro and serve.

Tamarind Chutney Sauce

If you have ever eaten at an Indian buffet, then you’re likely familiar with this sweet-tart, dark brown dipping sauce. In addition to the Red Quinoa and Red Kidney Bean Masala, it’s delicious on samosas and pakoras.

Makes about 1/3 cup

  • 3 tablespoons brown sugar
  • 2 tablespoon water
  • 1 tablespoon tamarind puree
  • ½ teaspoon garam masala
  • ½ teaspoon ground ginger
  • ¼ teaspoon red pepper
  • ¼ teaspoon salt

Stir the ingredients to blend in a small bowl or jar. (Can be prepared ahead. Cover and refrigerate up to 2 weeks.)


 

Baked Ricotta Pepperonata with Herb Salad

Baked Ricotta Pepperonata with Herb Salad by Jeanne Kelley

Recipe excerpt from:
Vegetarian Salad for Dinner: Inventive Plant-Forward Meals

by Jeanne Kelley

Cooked salads are an Italian tradition. The salads are cooked during the cool hours of the day and served cool or at room temperature for lunch or dinner later. Classic Italian pepperonata is made of sautéed peppers, onions and herbs. In this version, I use sweet mini peppers and bake them until tender along with whole-milk ricotta. Top the summery ensemble with arugula, herbs and a drizzle of good balsamic vinegar. Serve it with warm focaccia or crusty bread.

4 Servings

  • 15- 16-ounces whole milk ricotta cheese
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 pounds mini sweet peppers (box peppers), stem ends trimmed
  • 10 ounces (about 2 cups) grape or cherry tomatoes
  • ½ medium-sized red onion, cut into ½-inch thick slices
  • 16 pitted kalamata olives
  • 6 garlic cloves, chopped
  • 2 tablespoons fresh oregano leaves
  • ½ teaspoon crushed red chili flakes
  • ½ teaspoon salt
  • Balsamic Vinegar
  • 1 cup arugula leaves
  • ½ cup basil leaves

Line a strainer with cheese cloth and set the strainer over a bowl. Carefully unmold the ricotta into the prepared strainer retaining the shape of the cheese. Refrigerate the cheese uncovered for 6 hours or overnight.
 
Preheat the oven to 450°F.
 
Cut any peppers larger than your thumb in half. Toss the peppers, tomatoes, onion, olives and garlic with 3 tablespoons olive oil in a 9 x 13-inch baking dish or similarly sized pan. Make a space near the center of the pan. Carefully place the ricotta in the space and drizzle with oil.  Sprinkle the pepper mixture and cheese with, oregano, red chili and salt and season with cracked pepper.Bake in the oven until the cheese and peppers are browned and the peppers are tender, about 30 minutes. Cool until warm. 
 
Just before serving, drizzle the pepperonata with vinegar and top with arugula and basil.

Waldorf Salad with Radicchio & Buttermilk Dressing

Waldorf Salad with Radicchio and Buttermilk Dressing by Tara Bench

Recipe excerpt from:
Delicious Gatherings: Recipes To Celebrate Together
by Tara “Teaspoon” Bench

Really, the resembelence to classic Waldorf salad is just the combo of apples, celery, and grapes — but I just love that one of my favorite salads heralded from New York City, where I live. I’m paying a little homage to its history! With shaved apple, flavorful radicchio, and a light, savory buttermilk dressing, this updated version of Waldorf salad is elegant and welcoming. I made a tangy buttermilk herb dressing and opted for delicious candied pecans instead of walnuts.

I absolutely loved Waldorf salad when I was little, and here’s why: instead of the classic mayo dressing, my mom covered the entire salad in sweetened whipped cream. I could eat the entire bowl, and who wouldn’t with that kind of dressing?

Candied Pecans

  • 3 Tbsp pure maple syrup
  • Pinch of cayenne pepper
  • ¾ cups (3 oz) pecans

Buttermilk Dressing

  • ½ cup buttermilk
  • ¼ cup plain Greek yogurt
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp chopped chives
  • 1 Tbsp chopped parsley, plus for garnish

Salad

  • 1 small head or half a large head of radicchio (10 oz)
  • 1 apple, cored and cut in half
  • 3 ribs celery, sliced on the bias
  • 1 ½ cups red grapes, sliced in half
  1. For the pecans: Line a baking sheet with parchment and set aside. In a small skillet over medium heat, bring maple syrup and cayenne to a boil. Boil 1 minute, and then add pecans. Stir to coat and cook another 30 seconds. Turn onto lined baking sheet and separate nuts. Set aside and let cool completely. When cool, coarsely chop.
     
  2. For the dressing: Whisk together all ingredients and set aside in the refrigerator.
     
  3. For the salad: Break or chop radicchio into pieces. Use a mandoline or slicer to thinly slice apple. Arrange radicchio, apple, celery, and grapes in a bowl, then top with chopped pecans. You can toss with the dressing and extra parsley at this point, or you can serve the salad with the dressing and parsley on the side so guests can dress their own salad.

Tara’s Tip: Radicchio is a very strong, sometimes bitter leafy vegetable. I think it’s fantastic with tangy buttermilk and yogurt. But if you want a milder salad, opt for butter lettuce leaves.

Spa Citrus and Burrata Salad “Italiano”

Citrus Burrata Salad by Maria Provenzano

Recipe excerpt from:
Everyday Celebrations from Scratch
by Maria Provenzano

Serves 4

  • 2 grapefruit
  • 2 oranges
  • 2 (8 ounce) balls of burrata
  • 1/3 cup chopped mint
  • 1/3 cup chopped or torn basil
  • Edible flowers, optional
  • Olive Oil to taste
  • Honey to taste
  • Sea Salt to taste
  • Pepper to taste, optional

Cut the grapefruit and oranges by cutting off the outer peel and the pith. Cut the fruit into about 1/4 to 1/2-inch pieces, or segment the grapefruit and the oranges by using a knife to cut off the peel, then use a small sharp knife to cut between each segment to remove the pieces of the fruit. Whichever way you prefer. Place the burrata onto a platter and use your hands to break it up into smaller pieces around the platter. Place the cut grapefruit and oranges around the burrata.  Sprinkle the mint and basil over citrus and burrata. Place the edible flowers around the platter.  Lightly drizzle olive oil and honey over the top and then sprinkle with sea salt and pepper to taste.  Adjust the flavors and add more of anything you like.

Lemony Brussels Sprout Salad

Beef Pad Thai by Jessica Formicola

Recipe excerpt from:
Beef It Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs and More
by Jessica Formicola

Not all salads start with lettuce or traditional leafy greens. Here the base is composed of crispy roasted Brussels sprouts, red potatoes, and onions. Topped with thinly sliced skirt steak and a tangy lemon-herb vinaigrette, it can be served as a small starter or an entire entrée.

Serves 4
Prep TIme: 15 minutes Cook Time: 40 minutes

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 large red potatoes, cut into 2-inch cubes
  • 1/2 white onion, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 pound skirt steak
  • Kosher salt and freshly ground black pepper
  • 3–4 tablespoons freshly grated Parmesan cheese
  • Lemon Vinaigrette (recipe follows)
  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.
  2. Toss together the Brussels sprouts, potatoes, onion, and oil in a medium bowl. Scrape the mixture onto the prepared baking sheet. Roast for 30 minutes, turning once halfway through cooking.
  3. Halfway through the vegetable cooking time, heat a large cast-iron pan or nonstick skillet
  4. over high heat. Season the steak with salt and pepper on both sides, then drop the steak in the pan, searing for 2 to 3 minutes on each side until just browned. Transfer to a cutting board and let rest for 3 to 4 minutes. Slice into small strips.
  5. To assemble the salad, divide the roasted vegetables and the steak evenly among serving dishes. Top each dish with some Parmesan and 1 tablespoon lemon vinaigrette.

Lemon Vinaigrette

Makes 3/4 cup

  • 1 garlic clove, minced
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh sage
  • 2 teaspoons fresh thyme
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra-virgin olive oil
  1. Combine the garlic, rosemary, sage, thyme, lemon zest, and lemon juice in a small food processor until mixed well. (Alternatively, finely mince the rosemary, sage, and thyme, then combine with the garlic, lemon zest, and lemon juice in a small bowl.)
  2. Add the salt, pepper, mustard, sugar, and vinegar, and mix to create a paste. Whisk in the oil until emulsified.
  3. Set the vinaigrette aside for 20 to 30 minutes to allow the flavors to develop. Store leftovers in the refrigerator for up to a week, and shake or stir well before serving.

Curly Endive Salad with Hot Bacon and Goat Cheese

Curly Endive Salad with Hot Bacon and Goat Cheese

Recipe excerpt from:
Plat du Jour: French Dinners Made Easy
by Susan Herrmann Loomis

Serves 6
Equipment: large heatproof salad bowl, baking sheet, large heavy skillet
Preparation Time: 15 minutes max
Cooking Time: 10 minutes
Difficulty Level: simple

There is no salad more classic nor more delicious than frisée aux lardons et chêvre, perhaps the most popular in the French retinue of composed salads that are served as plats du jour. This is certainly one of my favorites, because it offers everything—crunchy, fresh, salty, nourishing. Since frisée—curly endive—is a winter green and goat cheese is best in winter, this is a winter dish, to be eaten in a cozy environment, accompanied by a lightly chilled Sancerre Blanc.

For The Greens:
11 ounces (330 g) curly endive (about 12 cups, loosely packed) or escarole, rinsed, patted dry, and torn into small pieces
1 large shallot (2 ounces; 70 g), cut into paper-thin rounds
1 garlic clove, cut into tiny dice

For the Toasts:
12 small slices baguette or other fresh crusty bread
1 garlic clove
3 small goat cheeses (3.5 ounces; 105 g each), such as Crottin de Chavignol, each cut into 2 horizontal rounds, or six 1-inch (2.5 cm) rounds of goat cheese

For Serving:
8 ounces (250 g) slab bacon, rind removed, cut into 1-by-¼-by-¼-inch (2.5 cmby-6 mm-by-6 mm) pieces 3 tablespoons (45 ml) olive oil, if needed
3 tablespoons (45 ml) best quality red wine vinegar
Freshly ground black pepper
Sea salt (optional)

  1. Preheat the broiler.
  2. Prepare the greens: Place the curly endive, shallot, and garlic in a large heatproof salad bowl, and toss to mix.
  3. Prepare the toasts: Place the bread slices on a baking sheet and toast them on one side about 3 inches (7.5 cm) from the heat element for about 2 minutes. Remove from the broiler and rub on both sides with the whole garlic clove. Place one round of cheese on the untoasted side of six toasted bread slices and place them, along with the remaining pieces of bread, untoasted side up, under the broiler. Broil until the cheese is golden and bubbling and the bread is toasted, 2 to 3 minutes.
  4. Place the bacon in a large heavy skillet over medium-high heat and cook, stirring frequently, just until it is golden, about 5 minutes. Depending upon how much fat is rendered from the bacon, add up to 3 tablespoons oil because you want 4 tablespoons (60 ml) total of fat. Add the vinegar, standing back as it gives off steam. Stir, scraping up all the browned bits from the bottom of the pan, then pour over the salad. Toss thoroughly, seasoning generously with pepper and salt if necessary, and toss again.
  5. Divide the salad among six warmed salad plates. Place a cheese-topped toast atop each salad, and one piece of plain toast on the side of the plate. Serve immediately.

Astuces:

 • French bacon, and some American brands, are notably lean, so your bacon may need oil for cooking. Have oil at the ready if you need it. If you don’t and wind up with more than 4 tablespoons in the pan, simply drain any excess.

• Note that I ask you to cut the garlic into tiny dice rather than mince it. This is because the “bite” of a piece of garlic is necessary, and if it’s minced, it tends to disappear into the salad.

Recipe from Plat Du Jour – French Dinners Made Easy by Susan Herrmann Loomis.  Used with permission.