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Alex Guarnaschelli

Iron Chef and Food Network Celebrity Chef

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    Heirloom Tomatoes

    March 13, 2013 / by Alex Guarnaschelli / Leave a Comment


    I seriously want to meet the person who names all of the Heirloom tomatoes. Imagine that gig? Talk about fun…. I have often tried to find my “favorite” Heirloom tomato. The one that I wait for all season. While some have come close (Purple Cherokee, Brandywine), there is a roadblock that stands in the way of answering this question. Every season seems to yield a different kind of great tomato. I am also a sucker for the cherry tomatoes (namely Sungold). Last season I got stuck on the “Brown Derby” variety. My feeling? Go to the market, sample the goods and buy whichever one tastes best to you.

    Filed Under: Foraging

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    alex guarnaschelli
    alex guarnaschelli @guarnaschelli
    2 hours ago
    I’m NOT CRYING. It’s just DUSTY in my apartment right now https://t.co/oXbvWLqhv6
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    Rex Chapman🏇🏼 @RexChapman
    This barber is cutting his friend’s hair who has cancer... https://t.co/9Ssqearexk
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    alex guarnaschelli
    alex guarnaschelli @guarnaschelli
    6 hours ago
    I think you can. The firmness. It really comes naturally with repetition and experience. Best to temp with a meat thermometer and develop a familiarity with the cut first. https://t.co/newQjNngAp
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    guarnaschelli

    Here is my recipe from “The Kitchen” last week Here is my recipe from “The Kitchen” last week if you missed it:  Classic Shrimp Scampi

2 tablespoons Canola oil
1-1/2 pounds medium shrimp ( 16) shelled, deveined
Kosher salt
3 tablespoons unsalted butter
4 large cloves garlic, thinly sliced 
¾ cup dry white wine
½ teaspoon red pepper flakes
2 dashes Tabasco
2 dashes Worcestershire 
½ cup flat leaf parsley, stemmed, chopped
Zest & juice from 1 large lemon
¼ cup Panko breadcrumbs, toasted
 
1. The shrimp: Heat a large skillet over medium heat & add the Canola oil.  Season the shrimp on all sides with salt. When oil smokes lightly, remove from the heat & quickly arrange the shrimp in a single layer, with a little space between each & return the pan to the heat. Brown the shrimp on their first side over high heat, 1-2 minutes, adding 1 tablespoon of butter in small pieces around the shrimp as they brown. Turn shrimp on second side & brown 1-2 minutes. They should be browned but not fully cooked. Transfer shrimp to a baking sheet.
2. The sauce: In the pan where you cooked the shrimp, add remaining butter, garlic, a pinch salt & the white wine. Simmer over medium heat, stirring, until the wine all but reduces down & garlic is tender, 3-5 minutes. 
3. Finish: Arrange the shrimp in the sauce & warm through over low heat. Baste the shrimp. Sprinkle with red pepper flakes. Cook until shrimp are pink & still tender, 2-3 minutes more. Stir in Tabasco, Worcestershire, parsley, a few grates lemon zest & the lemon juice. Taste for seasoning. Sprinkle with breadcrumbs.
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    Alex Guarnaschelli

    Alex Guarnaschelli
    Alex Guarnaschelli25 minutes ago
    Anybody else love these two as much as I do? @markymeat you’re the best and @patlafrieda I wish you the happiest 50th birthday. Thanks for all you both do for the food industry in nyc. Second to none. ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️😘
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