Chef Marc Forgione needs no introduction, but if you don’t watch Food Network or haven’t heard of his restaurants then let me tell you a little about him. Chef Marc Forgione is the winner of the Next Iron Chef Season 3, Marc Forgione is also the chef and owner of New York eatery Restaurant Marc Forgione. Recognized with a glowing review from New York Times reviewer Sam Sifton, the restaurant is an approachable place “that people walk by and are compelled to enter and where the ingredients are the star.” Chef Forgione was recently awarded his third Michelin Star in 2012, making him the youngest American-born chef to consecutively receive this honor. Today my husband and I drove to Metairie and learned how to score winning recipes for the Super Bowl from Chef Marc Forgione in the Macy’s Culinary Council Cooking Demo.
About Macy’s Culinary Council
Macy’s Culinary Council is a national culinary authority comprising some of the nation’s leading culinary masters, including Rick Bayless, Michelle Bernstein, Cat Cora, Tom Douglas, Todd English, Marc Forgione, Johnny Iuzzini, Emeril Lagasse, Marcus Samuelsson, Tim Scott, Nancy Silverton, Ming Tsai, Wolfgang Puck and Takashi Yagihashi. Launched in 2003, MCC’s team of distinguished chefs serves to inspire the way Macy’s customers shop, cook and eat at home. The chefs are both ambassadors and instructors, providing expert culinary advice and leading cooking demonstrations at Macy’s stores, with the aim of teaching customers how to cook and shop like a master chef.
Before Chef Forgione started his cooking demo I was able to ask him a few questions. I was curious to find out what it was that Marc thinks makes Macy’s Culinary Council so success and why he’s so happy to be a part of it. Marc told me that Macy’s is a amazing organization and they have done a great job getting some very talented chefs together to challenge each other and bring their food to the masses. Marc enjoys being a part of Macy’s Culinary Council because it’s an outlet for him to teach home cooks and aspiring chefs that good food doesn’t have to be complicated. Good food starts with simple, good quality ingredients.
Since southern hospitably isn’t dead I welcomed Marc to the south and to the New Orleans. I wanted to know what he enjoys eating when he’s down south. Wouldn’t you know it? Marc likes fried shrimp po’boys. If you’re not familiar with po’boys they are Louisiana’s take on a sub sandwich. I asked him if he likes crawfish and he told me that he has never been down to Louisiana when they are in season and he said he will make it a point to visit during crawfish season next time. “I want to sit down with the entire spread of crawfish, corn, potatoes and just dig in, you know?” – Marc Forgione.
I wanted to share with you all my favorite dish of the day. I fell head over heels in love with Marc’s Chili Lobster Rolls. After Marc taught us the most humane way to kill a lobster he started his demonstration. Rather than boiling the lobster or ripping the tail off Marc suggests just cutting right into the lobster’s head. Brutal, I know, but it’s quick and easy and the poor lobster doesn’t really feel a thing. Along with these to die for lobster rolls Marc also made Sausage and Peppers with a 10-minute tomato sauce. My husband really liked his Butter, Beer, and Bacon Braised Pulled Pork Sandwiches, better known in his restaurant as Suck You Sliders.
Chili Lobster Rolls & Spicy Mayo
|By author||Marc Forgione|
- 4 (1 1/2)lb lobsters, claws removed
- 4 tablespoons canola oil
- 2 tablespoons fresh ginger (chopped)
- 2 tablespoons onion (chopped)
- 1 1/2 cup mirim
- 1 cup celery (finely minced)
- 2 tablespoons chiffonade of fresh mint
- 1/4 cup scallions (white parts only)
- 2 tablespoons yuzu juice
- 2 tablespoons kosher salt
- 2 tablespoons freshy ground black pepper
- 4 Pepperidge Farms New England style hot dog buns (optional garnish: micro-cilantro)
|Preheat the oven to 350 degrees; postion the rack in the middle. Cut the tails off the lobster bodies, and into 1-inch pieces while the tails are still in their shells. Place lobster claws in a shallow baking dish and bake in the oven for 5 minutes. Transfer claws to a cooling rack and allow to cool to room temperature. Once cool, remove the meat from the claws and knuckles and set the meat aside.|
|In a wok or saute pan set over high heat. Heat just enough oil to cover the bottom of the pan until just before it starts to smoke. Add the lobster tails and cook for 1 to 2 minutes. Add ginger and onion, cook for 30 seconds. Add the miring and legalize the pan by scraping the brown bits off the bottom of the pan with a wooden spoon. Transfer everything from the pan onto a tray or plate with the claw and knuckle meat. Once cool, remove the meat from the tails. Transfer everything to a large mixing bowl.|
|Mix the Spicy Mayo with the lobster meat, celery, mint, scallions, and additional yuzu juice (1 tablespoon at a time, to taste). Season with salt and pepper. Thoroughly chill before serving.|
|Toast the buns (if using regular hot dog buns, cut off the sides so that you can toast them on a grill). Mix the lobster salad well and divide the lobster meat amongst the rolls and garnish with micro cilantro if using.|
|In a medium bowl combine 1 cup mayo, 3 tablespoons sriracha chilli sauce, and 1 tablespoon yuzu juice (lemons work just fine too).|
Recipe is compliments of Chef Marc Forgione.
Here I am with my new blogging friend Laurel from Let’s Go On a Picnic! and Chef Marc Forgione. See that, he had is arm around me, swoon! I highly suggest you go to the next Macy’s Culinary Council event in your area, it’s so much fun and you get to taste the chefs’ delicious creations. The Chili Lobster Roll recipe I shared above and other recipes can be found in the The Macy’s Culinary Council Thanksgiving and Holiday Cookbook.
Disclosure: Everywhere contacted me on behalf of their client, Macy’s. I was compensation for my time. All experiences and opinions are 100% my own.