Departments — 16 June 2014
An evening with Food Network’s Rebel Chef

By Rebecca Cahilly

 We were aboard the 90-foot Affinity sportfish El Lobo this past weekend, where none other than Food Network Extreme Chef Terry French was preparing dinner.

 Renowned not only for his exotic, unconventional dishes, Chef Terry has gained a reputation for preparing world-class dishes amidst adventurous situations and in even stranger locations. From the galley of El Lobo, docked somewhat less adventurously on Marina Mile in Fort Lauderdale, Chef Terry treated guests to a six-course meal replete with flavorful combinations that married his passion for travel and quest for cooking techniques around the world.

 From the spicy fig and bacon guacamole, served with blue corn chips; to the rum-and-sugar-glazed prawns and chili scented devil mango grilled chicken, each plate embodied a story. Each, for example, might involve a technique learned from natives in Papua, New Guinea; or ingredients discovered while traveling throughout Asia.

  “I learned to cook by spending time with people, getting to know them, staying in their homes,” Chef Terry says. “For me it’s about getting out of the kitchen, moving beyond the stuffy meetings and really getting to know people.”

  The evening kicked off the promotional tour of the Chef’s signature knife line with Rhineland Cutlery and his sponsorship with Papas Pilar Rum.  Next up for the Rebel Chef is The Taste of Asia, for which he will host the world’s best Asian Master Chefs in a culinary expo live on June 26 from Times Square. The event will also be broadcast live on Asian television, which means as many as 500 million people could see it.

  It wouldn’t be polite to eat without sharing with our readers, so we are pleased to share a special recipe from the evening and the Rebel Chef himself for Spicy Fig and Bacon Guacamole:

 Ingredients:

6 figs (peeled and diced)

2 tbsp lime juice (divided)

¼ purple onion (small, finely diced)

2 jalapeño chilies (depending on how hot you want it, seeded and stemmed, diced)

½ cup chopped cilantro

2 tbs Papas Pilar Dark Rum

4 slices cooked bacon (diced)

2 avocado (peeled and pitted)

salt to taste

 Preparation:

Combine ingredients, serve with blue corn chips and enjoy!

 PHOTO by Richard Taranto: Food Network’s World Extreme Chef Terry French prepares Spicy Fig and Bacon Guacamole

 

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