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Chef Jose Andres is known for cuisine that's one part tradition, one part science experiment, earning him numerous awards and accolades. His enthusiasm and passion for food extends beyond the plate, propelling Andres' work as an activist and teacher. It's also fueled the growth of a restaurant empire that recently went international. We talk with Andres about his journey -- both personal and culinary -- thus far, and where he's heading next.
Jose Andres, the celebrity chef behind Jaleo and Oyamel, pressed listeners to call their representatives and advocate for immigration reform. "We need to do a better job making sure that those people that are already here, that somehow they belong, because if we help them, we're going to be helping ourselves," he said. Andres, who became a U.S. citizen in November after 23 years in the country, said repeatedly that he's not a politician and not advocating an open-door immigration policy. "What we're trying only to say is we have a situation in America that is wrong and many people recognize is wrong. So what we're trying to say is let's try and fix it so we can start making sure that no more people will start crossing the frontiers illegally."
Yields 2 servings
4 red bell peppers
3 tablespoons red wine vinegar
1 clove garlic
1 shallot, peeled
dash white pepper
1/2 tablespoon salt
1/4 cup olive oil
1 1/2 tablespoons fresh thyme, stems removed
8 ounce block of feta cheese
Preheat oven to 450 degrees. Place red peppers directly on oven racks. Bake for approximately 30 minutes, turning every 7 minutes or so. When the peppers are charred, remove from the oven carefully with tongs. Set the peppers aside and let the peppers cool. Mince garlic and shallots and place in a small mixing bowl. Combine oil, vinegar, garlic, shallots, white pepper, and salt. Set aside.
Peel the charred skin from the outside of the peppers. Discard the peels, stems, and seeds. Chop the peppers into small pieces and place in medium sized mixing bowl. Whisk dressing to combine and pour over peppers. Sprinkle fresh thyme on top of pepper mixture. Coarsely chop feta into small pieces and add to pepper mixture. Stir ingredients together and chill for 15 minutes before serving.
Yields 5 servings
Sautéed Shrimp Ingredients:
1 pound Shrimp White 31/35 peeled and deveined, or your preferred size
¼ cup Spanish Extra Virgin Olive Oil
4 cloves of garlic, peeled
5 Arbol chiles
5 tablespoons of brandy
5 tablespoons lemon Juice
½ cup Brava sauce (Recipe Below)
Kosher salt to taste
Thinly slice the garlic cloves with a knife, mandoline or slicer and set aside. In a large skillet heat the oil over medium heat. Add the garlic and cook until it begins to fry. Add the Arbol chile and cook for 1 minute. Turn the heat up to high and add the shrimp. When the shrimp starts to change color, add the brandy, lemon juice and brava sauce and stir to combine. Remove from the heat, season with salt and serve.
Brava Sauce Ingredients:
2 tablespoons Vegetable Oil
1 ounce Whole Garlic Peeled and Sliced
2 Arbol Chile
2 tablespoons Sugar
2 tablespoons Spanish Sherry Vinegar
1 tablespoon Tomato Paste
2 pounds Whole Canned Tomatoes (Pureed)
1 tablespoon Spanish Sweet Pimenton
Kosher Salt to taste
In a medium size pot over medium heat add the oil, garlic and Arbol chile and sauté slowly until they start to brown. Add the sugar and stir until it melts. Add the vinegar and tomato paste and cook for a few minutes. Pour in the tomato puree and simmer until almost dry. Add the pimenton and adjust seasoning with salt if necessary. Strain through a sieve and reserve for later use.
2 tablespoons chopped Parsley
Stack the shrimp into 5 shallow bowls, garnish with the parsley and serve.
Yields 4 servings
Sherry Dressing Ingredients:
2 tablespoons Spanish extra-virgin olive oil
1/2 tablespoon Sherry vinegar
Sea salt to taste
3 ounces Brussels sprouts, pulled apart so just leaves
1 tablespoon Serrano ham, diced 1/4"
1 tablespoon Sherry vinegar
3 dried apricots, diced 1/4" and rehydrated
2 tablespoons of diced Granny Smith apples
2 tablespoons Green grapes, halved
Chopped fresh herbs (thyme, chives)
Whisk together the Sherry vinegar, olive oil and salt in a bowl. Set aside.
In a pot of boiling salted water, blanch Brussels sprout leaves for 1 minute. Drop into an ice bath, cool completely. Remove from water, strain well and set aside.
In a small sauté pan over medium heat, quickly sauté the diced Serrano ham and set aside.
Just before serving, drop the Brussels sprouts in boiling salted water for 1 minute. Remove with a strainer and dry slightly on a towel. Combine the Brussels sprouts in the bowl with the apricots, apricots, grapes and fresh herbs. Sprinkle with the ham. Drizzle with a bit of the Sherry dressing and adjust the salt to taste.