As we approach the July 4th holiday, ‘Chef to the Stars’ Ryan Rondeno has shared some of his culinary summer sensations that we can prepare for our family and friends. Simple and delicious for any summertime occasion. Check out these mouth-watering menu items straight from Chef Rondeno’s FoodCulture App!
Mango Blanc Spritzer
A great twist to drinking a glass of Sauvignon Blanc!
Prep Time: 10 minutes / Serves 6
Ingredients:
2 cups Sauvignon Blanc (your favorite Sauvignon Blanc)
1 mango, pureed
1 oz. agave or simple syrup
1 oz. lime juice
2 cups club soda
Garnish with mint and blackberries
Instructions:
In a blender, combine sauvignon blanc, mango, agave, and lime juice. Blend until smooth. Add club soda to mixture. Mix until blended. Pour into six wine glasses. Garnish with mint and blackberries. Serve!
Redfish, Citrus- Fennel Salad, Roasted Tomato
“This recipe presents a new preparation to cook redfish! The Louisiana classic is an easy and fast way to prepare this dish. The fennel salad and citrus brighten up the flavors and serves as a healthy alternative,” comments Chef Rondeno.
Prep Time: 30 minutes / Serves 4
Ingredients:
4 filets of redfish, snapper, or trout
1/4 c. olive oil
2-3 Tbs. Nola Creole Rub
1 pt. cherry tomatoes, cut in half
2 cara oranges or navel oranges, segmented
1 bulb of fennel, thinly sliced
1 bunch of parsley
1 cup dill leaves, packed
2 garlic cloves
1/2 cup lemon juice
1 cup of mint, chopped
salt and pepper to taste
Instructions:
Preheat oven to 400 degrees. For the herb vinaigrette: In a blender, combine parsley, dill, garlic, Dijon mustard, lemon juice, and 1 cup of olive oil. Blend until smooth. Season with salt and pepper. Set aside. For the Citrus-Fennel Salad: In a stainless-steel bowl, shave fennel until paper thin. Toss with olive oil salt and pepper. Cut segments of orange free of membranes and set in bowl with fennel. Squeeze juice from orange into a bowl. For the Roasted Tomato: Slice tomatoes in half. Season with olive oil, salt and pepper. Line the tomatoes evenly on a sheet pan and roast for 15-20 minutes. Set aside and cool. For the Redfish: Season redfish with olive oil and creole seasoning. In a 12-inch saute pan, add oil. Cook fish skin side down at medium high heat. Cook for 1 minute then add 2-3 tbs. butter, 2 cloves garlic smashed, and 2-3 sprigs of thyme. Cook for another minute. Turn the fish over and cook for another 30 seconds. Squeeze the juice of 1 lemon over fish. Assemble: Place fish in center of plate. Arrange vinaigrette around fish. Add salad on top of vinaigrette. Garnish with fresh mint. Enjoy!
Coconut Custard, Pineapple Compote, Almond Praline
“Coconut custard is great when paired with fruit such as pineapple. This recipe is paired with pineapple, cinnamon, star anise, and almond. The collaboration of black salt with this dessert completes the meal for a fantastic finish,” adds the celebrity chef.
Prep Time: 2 hours and 45 minutes / Serves 8
Ingredients:
1 15 oz. coconut milk
1 can of coconut cream
1/2 cup heavy cream
6 egg yolks
2 1/2 cups granulated sugar
1/4 cup all-purpose flour
1 tbs. vanilla paste, plus 1 tsp.
2 cups pineapple, small diced
1 tbs. olive oil
1 tbs. butter
2 star anise
1 cinnamon stick
1 cup sliced almonds
1-2 tbs. lemon juice
pinch of salt
black salt to garnish
Instructions:
For the Coconut Custard: In a 4 qt. saucepan, add coconut milk, coconut cream, and heavy cream. Add a pinch of salt. Bring the mixture to a light simmer. In a bowl, add egg yolks, flour, and sugar. Whisk until combined. Temper egg mixture with 1/2 cup of coconut milk. Whisk. Add remaining milk mixture and vanilla paste, and whisk until combined. Return mixture into saucepan. Over medium heat, whisk constantly until thickened. Taste. Pour into individual 2-ounce ramekins. Cover with plastic wraps. Refrigerate for 2 hours or overnight. For the Pineapple Compote: In a 10-inch saute pan, add 1 tbs. butter and 1 tbs. olive oil at medium heat. Saute pineapple for 1-2 minutes. Add 1/2 cup of sugar, cinnamon stick, star anise, and a pinch of salt. Cook for 15 minutes or until mixture slightly thickens. Add 1 tsp. vanilla paste. Cook for another 5 minutes. Taste. Set aside and allow to cool.
FoodCulture offers simple recipes that bring unique and tasty experiences to the table. Find a sweet and savory collection of recipes, such as brunch, salads, healthy dinners, easy snacks, comfort food, cocktails, plus many more added every month!
“FoodCulture was created to embody a personal and unique approach of food and flavor in the kitchen. We wanted to create cost-effective and flavorful scratch recipes that didn’t break the bank. The App was also designed to have a one-on-one feel, as if I’m cooking with you every step of the way,” says Chef Rondeno.
The FoodCulture App allows users to save and access recipes anywhere and offers premium video content and integrated shopping lists from the Chef’s store.
Google: https://play.google.com/store/apps/details?id=com.weapp.recipeapp
Apple: https://apps.apple.com/us/app/food-culture/id1538389448
Visit https://www.rondenoculinarydesigns.com
Join the conversation with the “FoodCulture Community” Page on Facebook: https://www.facebook.com/groups/310086614010323
