Chef Curtis Stone shares recipes from his newest cookbook, "Good Food, Good Life: 130 Simple Recipes You’ll Love to Make and Eat." Curtis Stone is an internationally known chef, TV personality, entrepreneur, New York Times best-selling author and the owner/executive chef of Maude in Beverly Hills.
Recipes by: Curtis Stone
Lemongrass Chicken Wings
12 whole chicken wings
1 cup plus 1 tablespoon Green Curry Paste (see recipe)
1 tablespoon butter, at room temperature
Chopped fresh cilantro, for garnish
1 lime, cut into wedges
1. Cut the chicken wings through the center joint to separate the drummettes. Transfer to a large bowl.
2. Rub the chicken with 1 cup of the curry paste to coat. Cover and marinate in the refrigerator for at least 2 hours.
3. Prepare a grill for medium heat. Oil the grill grate.
4. Grill the chicken wings for about 10 minutes, turning as needed, or until slightly charred and cooked through. In a bowl, toss the chicken with the remaining 1 tablespoon curry paste and butter to coat. Transfer to a platter, sprinkle with cilantro, and serve immediately with lime wedges.
Prep time: 10 minutes, plus 2 hours for marinating the chicken
Cook Time: 10 minutes
Make-Ahead: The chicken can be marinated for up to 2 days.
Green Curry Paste
Makes 2 cups
2 teaspoons coriander seeds
2/3 cup packed fresh cilantro leaves
1/3 cup packed fresh basil leaves
2 large shallots, peeled and quartered
8 garlic cloves
2 lemongrass stalks, trimmed to 8 inches and thinly sliced
One 4-inch piece fresh ginger, peeled and coarsely chopped
4 Thai chiles or small serrano chiles, coarsely chopped
2 kaffir lime leaves, coarsely chopped
2 tablespoons fish sauce
1/4 cup canola oil
1. Heat a small heavy sauté pan over medium heat. Add the coriander seeds and stir for about 3 minutes, or until toasted. Transfer the coriander seeds to a plate to cool.
2. In a small food processor, combine the coriander seeds, cilantro, basil, shallots, garlic, lemongrass, ginger, chiles, and lime leaves and process, stopping occasionally to scrape down the sides of the bowl, until very finely chopped. Add the fish sauce and oil and process, stopping occasionally to scrape down the sides of the processor, until a coarse paste forms.
Prep Time: 10 minutes
Cook Time: 0 minutes
Make-Ahead: The paste will keep for up to 5 days, stored in an airtight container in the refrigerator.
Fresh Mint Chip Gelato
Makes: about 1 quart
1 cup sugar
2 tablespoons cornstarch
2 cups heavy cream
2 cups whole milk
6 fresh mint sprigs
4 ounces bittersweet chocolate (70% cacao), chopped
1. In a large heavy saucepan, stir the sugar and cornstarch to blend. Whisk in the cream and milk and cook over medium heat, whisking constantly, for about 10 minutes, or until the mixture thickens and begins to bubble.
2. Transfer the cream mixture to a heatproof bowl and add the mint. Set the bowl over a bowl of ice water to cool the mixture down quickly and stir occasionally until cool; discard the mint after 5 minutes. Just don’t steep the mint for too long or it will impart a grassy flavor; a quick steep while the cream cools will do. Cover the mint cream and refrigerate for about 4 hours, or until completely cold.
3. Freeze the mint cream in an ice cream maker according to the manufacturer’s instructions until frozen.
4. Meanwhile, place the chocolate in a heatproof bowl, set it over a saucepan of simmering water, and stir the chocolate until it has just melted. Remove from the heat and cool until the chocolate is barely warm and still fluid.
5. Transfer the gelato to a large bowl set over a bowl of ice. Working quickly, drizzle the melted chocolate into the gelato while whisking or stirring vigorously. The chocolate will flake apart as it hits the cold gelato, forming bits of chocolate throughout. If you prefer larger pieces of chocolate throughout the gelato, use a wooden spoon to slowly stir in the melted chocolate. Serve immediately, or transfer to a container and freeze for 3 hours, or until firm.
Prep Time: 10 minutes, plus 7 1/2 hours, plus cooling and freezing time
Cook Time: 10 minutes
Make-Ahead: The gelato can be made up to 5 days ahead.