Sunrise Chef: Cale Beck
Updated On: Dec 20 2013 09:49:09 PM CST
Cale Beck from Beck's Land and Sea House creates mouth-watering dishes at the family-run restaurant in Nazareth. Friday he joined 69 News at Sunrise with some of his tasty creations.
2 cups shredded smoked gouda
2 cups shredded asiago
1 qt. heavy cream
1 bell pepper (diced)
1 onion (diced)
2 poblano peppers (roasted, skins removed and deseeded)
Combine 1 qts of heavy cream bring to simmer add both cheeses slowly and season with salt and pepper. In a separate pan sautee bell peppers and onions to caramelize then add to cheese mixture and dice poblano’s and add to mixture. Stir to combine. Taste and Adjust.
Grilled Scottish Salmon
With zucchini spaghettini, roasted red pepper sauce, herbed goat cheese
For the Salmon:
2 Tbs Good quality extra virgin olive oil
1 Tbs Kosher Salt
1 Tbs Fresh Black Pepper
Season the salmon filets with salt and pepper and drizzle with olive oil. On a pre-heated grill sear the salmon for about 4 or 5 minutes flip and sear for another 2 minutes.
For the Roasted Red Pepper Sauce:
1 medium onions (diced fine)
½ cup white wine
1 cup roasted red peppers pureed
1 pint Roasted Cherry tomatoes
1 qt. Heavy Cream
½ cup fresh basil
½ cup sugar
Sautee onions until translucent. Deglase with white wine. When wine cooks out add all other ingredients except basil. Simmer for 30 minutes. Remove from heat and add basil. Put sauce in blender and blend until silky smooth.
How to prepare the Zucchini spaghetini:
2 green zucchini sliced lengthwise and then into strips
1 yellow squash sliced lengthwise and then into strips
In a sautee pan heat 2 tbs of olive oil and pan sear zucchini and squash. Season with salt and pepper and continue to sautee until vegetables begin to soften about 3 minutes. Add roasted red pepper sauce and toss. Remove from heat and add fresh basil. Taste and adjust.
Herbed goat cheese:
8 oz. soft goat cheese (such as chevre)
Handful of your favorite fresh herbs (such as basil, parsley, thyme, etc.)
Combine 2 tbs of fresh herbs with goat cheese and mix
Bourbon Whipped Sweet Potato Puree
With Maple Marshmallow Crème
For the Sweet Potatoes:
4 Large Sweet Potatoes, Scrubbed
Salt and fresh ground pepper
2 cups heavy cream
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
1 tablespoon vanilla extract
2 tablespoons bourbon
1 tablespoon unsalted butter
Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven, and let cool. In a small sauce pot, over low heat, heat the cream, vanilla extract, bourbon, and brown sugar. Once potatoes are cool enough to handle remove skins and puree with butter in food processor.
For the Marshmallow Crème:
3 large egg whites, room temperature
½ tsp cream of tartar
2 Tbsp granulated sugar
1/3 cup water
2/3 cup maple syrup
¾ cup light corn syrup
Tsp vanilla extract
In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl using a hand mixer with a whisk attachment, beat egg whites with cream of tartar until foamy, about 1 minute. Slowly add 2 Tbsp of sugar while mixing and continue beating egg whites until they reach soft peaks, about 4 to 5 minutes. Set bowl aside.
• Combine 1/3 cup water, maple syrup and corn syrup in a small saucepan and place over medium heat. Bring mixture to a boil and remove from heat.
• Slowly pour hot syrup into egg whites while continuously beating. Increase speed to high and continue beating for 5 to 7 minutes, until mixture gains volume and holds some shape. Add vanilla and mix to combine.
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