RECIPES: Chef Todd English's Shares Faves

Photo: Nightline Platelist: Chef Todd EnglishThomas Krakowiak/ABC News
Oyster and caviar pan roast by 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.

Chestnut Mac 'n' Cheese: in a large sauté pan over medium heat add butter and cook until brown. Add cooked pasta; cook 30 seconds until pasta is coated in brown butter. Add chestnut puree and toss in gruyere cheese. Place mixture in a baking dish, top with parmesan and chopped chestnuts.

Chestnut Puree: Add all ingredients to a small pot and cook on low for 30 minutes and puree in a blender until you have a creamy consistency.

Cranberry Vinaigrette: in a medium sauce pot, add cranberry juice, ½ cup cranberries and place next 6 ingredients into a cheese cloth and tie up and put in pot and cook for 30 minutes. Remove cheese cloth when mixture cools, add to a blender and blend with ½ cup EVOO. Reserve for plating.

Bake in 375 degree oven until top is golden brown (8-10 minutes) .


On a large share plate for two, placed baked mac 'n' cheese in the middle surrounded by two venison chops and spoon over cranberry vinaigrette.

Red Velvet Donuts

By Olives Pastry Chef Alfred Stephens


3-1/2 cups all-purpose flour

¼ cup of cocoa powder

2 tsp baking powder

1 tsp baking soda

1 tsp salt

3 tbsp vegetable shortening

1 cup sugar

2 large eggs

1/2 tsp vanilla

1 cup buttermilk

1 tbsp red food coloring (combine with the buttermilk)

Vegetable oil for frying?

Preparation: In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cocoa powder. Set aside. In a large mixing bowl, using an electric mixer, cream the shortening and sugar together on medium speed until well blended; add the eggs and vanilla and beat until well mixed.

Alternately stir in the flour mixture with buttermilk to the creamed mixture, stirring only until just mixed. Cover and refrigerate dough for at least 1 hour. Preheat oil in a deep-fat fryer or Dutch oven to 350*F.

On a lightly floured work surface, roll dough to about 3/8-inch-thick. Cut out doughnuts using a floured cutter. Fry doughnuts for 40 seconds on each side; flip and cook the other side an additional 40 seconds. Lift donuts out using a slotted spoon and drain on paper towel then toss in granulated sugar until coated. Makes about a dozen doughnuts.

For Cream cheese frosting:

8 oz cream cheese

5 tbsp softened butter

2 tsp vanilla extract

2 cups powdered sugar

Beat the first 3 ingredients in the bowl of a electric mixer on medium speed until smooth (3 minutes) Gradually add the sugar on low until incorporated, place finished frosting into a clean container until needed.

For the Werther's Original Gelato:

1 cup of Werther's original candy

3 cups of milk

½ tsp salt

3 egg yolks

Place the candy, milk and salt into a small sauce pot and cook on low until the candy dissolves. Increase heat and bring to a boil, pour the hot milk over the yolks and whisk to incorporate. Place the liquid back into the pot and cook until it thickens and coats the back of a wooden spoon. Remove from the heat and strain into a clean container and place in an ice bath. When thoroughly cooled process in your ice cream machine according to manufacturer's instructions. Transfer to a clean container and keep frozen until needed.


To serve, smear some frosting on a plate, place donuts in the center, finish with a scoop of ice cream and serve immediately.

Read the "Nightline" profile of chef Todd English.

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