Chefs at Home: Dan Corey, The Clift Royal Sonesta Hotel

Welcome to the latest installment of our Chefs at Home series – bringing the best of the summer to your dinner table. We decided that cooking, sharing, and enjoying great food doesn’t need to stop, just because we’re spending more time at home this summer. Our chefs across the country are each sharing their creativity with you and we’re posting here weekly what they are making at home.

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This week Executive Chef Daniel Corey at The Clift Royal Sonesta Hotel  shares his favorite end of summer recipes and experiences from downtown San Francisco. See the three recipes below for more about what you might find him enjoying at home with his family.

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Tomatomarket

Tomato Salad with Raspberries, Spring Onion and Dill

1lb         Heirloom Tomatoes, any variety but more varieties make it more fun
6ea       Heirloom Cherry Tomatoes
1ea       Red Spring Onion, sometimes called torpedo onion, sliced thin into rings
4ea       Raspberries, ¼’d
2T         White Balsamic Vinegar
1t          Honey
3T         EVOO
Pinch of Black Pepper
Pinch of Salt
12ea     Dill Sprig
8ea       Small Basil leaves

Tomatoingredients

Slice Heirloom tomatoes with a SHARP knife, I like to use my bread knife

Remove the stem and slice Cherry tomatoes in half thru the equator, not thru the stem. They look prettier this way.

Lay the Heirloom slices on your serving plate and arrange them so they look nice.  Top these with the halved Cherry tomatoes mixing the colors if possible, making for a nice presentation.

Now season the tomatoes liberally with sea salt, if you have it otherwise with a nice pinch of Kosher salt.

Whisk together the raspberries, vinegar, honey, EVOO, salt and pepper until the raspberries are well muddled then drizzle this all over and around the tomatoes.

Arrange the onion rings, dill and basil leaves over the salad, drizzle with nice Olive oil and serve.

Braised Pork with Honey and Spice

2lb         Boneless Pork Butt, cut into 1” pieces
1ea       Spring Onion, diced
1ea       Small piece ginger, peeled and minced
3ea       Cloves Garlic, peeled and minced
1/4c     Honey
3c         Chicken Stock (Water works too)
2t          Cumin, ground
1t          Black Pepper, ground
1t          Turmeric, ground
1t          Coriander, ground
To Finish- Cilantro, Basil, Green onion

Porkingredients

Saute onion, ginger and garlic until they begin to caramelize.

Add honey and stir, allowing the honey to deglaze the pot and begin to bubble

Add spice mixture and let them toast in the honey for 1 minute, stirring before adding the pork.

After adding the pork, stir to coat the pork in the honey and spice, then add chicken stock

Add a nice pinch of salt and bring to a boil, then turn flame down to allow the pork to cook at a low simmer, uncovered for 2-2.5 hours until tender but not falling apart.

Steamed Rice

2c         Jasmine Rice (I use Lundberg from the Sacramento Valley)
3c         Water
Pinch   Salt

First, we have to rinse the rice, not absolutely necessary but it will produce better rice trust me.

Place rice in pot you will cook the rice in and cover rice with cold water.  Using your hands agitate and stir the rice for a minute or two then strain the water from the rice.

Add the 3c cold water to the rinsed rice and bring to a boil.  Once rice has boiled stir to prevent any from sticking to the bottom, add the pinch of salt, cover with tight fitting lid and reduce heat to the lowest setting.

Let rice cook (no peeking) for 35 minutes, turn off the heat and let rest 10 minutes with the lid on.

Summer Berry Cobbler

Filling

2pt       Strawberries
1pt       Raspberries
1t          Vanilla extract
1/4c     Sugar
1/8c     Cornstarch

Cobbleringredient

Hull and ½ strawberries, maybe ¼ them if they are large grocery store strawberries.

Place in a bowl raspberries and remaining ingredients and stir to thoroughly combine.  Taste the berry mixture and if you like it a little sweeter just add more sugar.

Place berry mixture in a buttered baking dish that in comes up only about halfway to 3/4 otherwise it may boil over in the oven.

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Set aside and make the biscuit topping.

Biscuit Topping

1c         AP Flour
1/2c     Sugar
3/4t      Baking Powder
1/4t      Baking Soda
1/2t      Salt
1/4c     Butter, cold and small diced
1/4c     Buttermilk, cold
1/4c     Butter, melted (To brush over biscuit topping)

Hull and ½ strawberries, maybe ¼ them if they are large grocery store strawb’s

Place in a bowl rasperries and remaining ingredients and stir to thoroughly combine.  Taste the berry mixture and if you like it a little sweeter just add more sugar.

Place berry mixture in a buttered baking dish that in comes up only about halfway to 3/4 otherwise it may boil over in the oven.

Place all dry ingredients in food processor and give it a quick whirl to combine them.

Add the diced COLD butter and pulse to combine until the butter pieces are the size of the smallest peas you’ve seen (but not too small!).

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Final

Did you enjoy this post? Read our whole Chefs at Home series!

Chef Patrick Newman, Sonesta Bee Cave Austin

Chef Robert Graham, Royal Sonesta Houston Galleria

Chef Mark Kapolnek, Royal Sonesta Chicago Riverfront.

Chef Kevin Baker, Sonesta Fort Lauderdale Beach

Chef Jason Routzahn, Royal Sonesta New Orleans

Chef Kevin Davis, Sonesta Gwinnett Place Atlanta

Chef Matt Porter, Sonesta Suites Scottsdale

Chef Brian Dandro, Royal Sonesta Boston

Chef Gunter Weber, The Chase Park Plaza Royal Sonesta St. Louis 

2 replies »

  1. Chef, the heirloom tomato recipe was amazing! Last night, we made your summer berry cobbler. It was so easy and tasted better by far, than anything we would have bought ready-made. Thanks for sharing.

  2. Hi Rosie, happy to hear! Any leftover cobbler topping works great as a basic scone as well. Just shape, push it down or roll out to about 1”. Cut or punch out, brush with egg wash, sprinkle with sugar and bake @375F for 15 min.

    Happy cooking!

    Daniel

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