The son of a diplomat Chef Marc Murphy spent time growing up in Milan, Paris, Villefranche, Washington DC, Rome and Genoa. His 20 year career in the restaurant industry has been similarly well-traveled having worked in highly esteemed kitchens such as Le Miraville in Paris, Alain Ducasses' Louis XV in Monte Carlo and Le Cirque in New York. Now the owner of hit restaurants Landmarc and Ditch Plains, the father of two shares a special recipe for Chimichurri steak .
Chimichurri Sauce
Makes about 1 cup
1/4 cup chopped parsley
1/4 cup chopped cilantro
1 small red onion, diced fine
1 clove garlic, minced
2 teaspoons red pepper flakes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup sherry vinegar
1/2 cup extra virgin olive oil
Mix all and set aside.
Chef Geoffrey Zakarian Speaks about his Father
Growing up, Geoffrey remembers his father having a tremendous work ethic and a man who was "never sick a day in his life." A music teacher who also played professionally, he was incredibly fastidious and was always in a suit -- "He would dress for breakfast" according to Zakarian. Geoffrey's father inspired his love of food and he remembers his father hand-selecting only the finest raw ingredients the family cooked. To this day, when he's in the kitchen and he smells the aromas of food cooking it reminds him of his childhood memories of his dad.
Lobster Roll Recipe (serves 4)
Ingredients:
4 lobsters, 1 ½ # each
4 brioche hot dog buns
salted butter, as needed to toast the buns
1 recipe Lobster Butter (see below)
1 recipe Mayo Mustard (see below)
1 bunch chives, chopped
2 lemons, quartered
Procedure:
1)Bring a large pot of salted water to boil.
2)Prepare a bath of icy water.
3)Prepare the Lobster Butter and hold it warm in a saucepan until the lobster meat is ready.
4)Kill the lobsters by placing them on their backs on a cutting board and inserting a knife tip into their heads between the antennae.
5)Drop the lobsters in the boiling water for 20 seconds and immediately shock them in the ice bath to stop the cooking.
6)Extract the tail, claw, and knuckle meat from the lobsters. The meat will still be translucent and raw. Remove the mud line from the tails and dice the tail meat into bite-size chunks.
7)Put the saucepan with the Lobster Butter over very low heat. Add the lobster meat to the Lobster Butter. Very slowly warm the meat until it is just barely cooked through. Be sure to agitate the pan frequently to prevent the Lobster Butter from breaking. If it does start to break, sprinkle it with a few drops of cold water and take it off the heat for a moment.
8)In a sauté pan, toast the sides of the bun with butter until crispy and golden.
9)Spoon the cooked lobster meat into the prepared buns. Add as much Lobster Butter as desired.
10)Drizzle the lobster rolls with Mayo Mustard and sprinkle liberally with chives.
11)Serve with lemon wedges.
Mayo Mustard Recipe
Ingredients:
1 T Coleman's Mustard Powder
2 T water
1 T lemon juice
¼ cup Dijon mustard
1 cup mayo
salt, to taste
Procedure:
1)Combine the Coleman's with the water and lemon juice.
2)Whisk in the Dijon, mayo, and salt.
Chef John DeLucie Speaks About his Father
In his formative years, while other kids were learning how to throw baseballs or hit foul shots John remembers his father teaching him about "John Coltrane and major seventh cords." While he didn't appreciate it at the time John says he is "eternally grateful for the tremendous gift of culture and music" his dad gave him. John was inspired to follow his passions in life from his father who was a professional musician. According to John, "My dad never had a boss ... He did the thing he loved the most and sent both my brother and myself to college playing music ... and that was an incredible lesson."
His recipe for Father's Day?
Keep it simple: Prosciutto di Parma with fresh Mozzarella and arugula on sesame Italian bread. Drizzle with extra virgin olive oil.