RECIPES: Chef Todd English's Shares Faves

Photo: Nightline Platelist: Chef Todd English

Read the "Nightline" profile of chef Todd English.

Oyster & Caviar Pan Roast for Two

By Todd English


For the Oyster Pan Roast:

8 shucked oysters (with their liquid)

¼ cup diced cooked smoked bacon

1 tbsp fine diced shallot

¼ cup white wine

½ cup heavy cream

1 tbsp chopped chives

Salt and pepper to taste

For the Horseradish Foam:

½ cup half and half

½ cup fresh horseradish juice

Salt and pepper to taste

For the Soft Poached Eggs:

2 medium sized room temp eggs

4 cups water

2 tsp white vinegar

For the Crispy Fried Salsify:

2 stalks salsify (peeled)

2 cups milk

4 cups blended oil

Salt to taste

Caviar *Chef recommends to be adventurous and buy whatever your price range can afford*


In a medium saucepan bring half-and-half and horseradish juice together and simmer for 5 minutes. Season with salt and pepper, and just before serving, quickly blend or use hand blender until foamy.

In a medium saucepan add 4 cups blended oil and using a thermometer, bring to a temperature of 350 degrees. Using a peeler, shave the salsify length wise thinly until you have about 30 ribbons. Place salsify in medium saucepan with 2 cups of milk and simmer for 2 minutes. Remove from milk, blanch dry. Once dried, add salsify to pan with oil in batches of 10 pieces and cook 3-4 minutes until golden brown. Remove and season with salt and set aside for plating.

Add 4 cups water to another medium saucepan and bring to a simmer. Add vinegar, crack two eggs into a side bowl and slowly drop into simmered water. Cook for 3 minutes, remove, and reserve for plating.

Pan Roast: In a medium sized sauté pan with high sides, add cooked bacon and shallots and cook for 1 minute over medium flame. Add white wine and cook for another minute. Add heavy cream and let reduce for 2 minutes. Add oysters and their juice, cooking for 1 minute over low heat. Season with salt and pepper and garnish with chives.


In a large bowl enough to feed 2, pour your pan roast into the bowl. Drop the 2 cooked eggs, and garnish each egg with a dollop of caviar and spoon the horseradish foam over each egg. Garnish with chopped chives and fried salsify.

Pan Roast Rack of Venison With Chestnut Mac 'n' Cheese

By Todd English


For the Venison:

1 four bone rack of venison (about 14 oz)

4 sprigs fresh rosemary

4 sprigs fresh thyme

1 tbsp blended oil

½ tbsp butter

Salt and pepper to taste

For the Chestnut Mac 'n' Cheese:

1 cup cooked elbow pasta or favorite pasta shape

1 cup chestnut puree (recipe to follow)

¼ cup of grated gruyere

1 tbsp grated parmesan

½ cup chopped roasted chestnuts

½ tbsp butter

For the Chestnut Puree:

½ cup frozen chestnuts

¾ cup heavy cream

1 sprig rosemary

Salt and pepper to taste

For the Cranberry Vinaigrette:

1 cup cranberry juice

½ cup frozen cranberries

1 orange cut into 8 pieces

1 cinnamon stick

1 star anise

2 cloves

6 black pepper corns

1 bay leaf

½ cup EVOO


Pre-heat oven to 375 degrees. In a medium sauté pan on medium heat add 1 tbsp blended oil. Season venison liberally with salt and pepper. Add to hot pan and cook for 4 minutes until it has a nice sear. Turn meat over, add herbs and butter, and cook in 375 degree oven for 6-8 minutes. Remove from oven and let rest for 3 minutes. Slice into 2 chops.

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