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Pleasures of the Palettes II

Pleasures of the Palettes is a culinary and art event that benefits the Center Against Sexual Abuse (CASA). In the spirit of creativity and expression, renowned contemporary artists and accomplished culinary masters from all over the country gather in the Valley of the Sun to volunteer their talents to benefit CASA.
 

Pleasures of the Palettes and Golden West Publishers are proud to present this Art/Cookbook, featuring exquisite recipes from all of the participating chefs as well as the intriguing art images created by the participating artists.

Pleasures of the Palettes

Text Editor and Artist/Chef Biographer: Donald Downes 


Razz Kamnitzer

Grilled Marinated Tuna

 

Todd English

Todd English began his cooking career at an early age, like many of his peers. After graduating with honors from the Culinary Institute of America, he practiced his craft at New York’s La Cote Basque. He then traveled to Italy where he apprenticed at two fine restaurants. Todd credits his time spent in Italy with the development of his cooking style and approach to food. He is currently chef and owner of Olives, which Todd opened in April of 1989 with Olivia, his wife. Olives has been voted one of the Top Ten Restaurants by Esquire magazine.

What is your most treasured kitchen gadget or appliance?
My hands!

What three people whom you admire would you invite to dinner? 
Thomas Jefferson, Leonardo da Vinci and Mozart.

If you could be a fruit or a vegetable, what would you be?
A fresh fava bean, because of the velvet jacket it lives in.

How would you like your epitaph to read?
Never trust a round pizza!

Serves 6


6 very fresh yellowfin tuna steaks, 6 to 8 ounces each, 1 1/2-inches thick
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cilantro sprigs for garnish

Marinade:
1/4 cup olive oil
2 garlic cloves, finely chopped
2 teaspoons grated orange zest
2 tablespoons grated fresh ginger
1/2 bunch fresh cilantro, leaves only, chopped

1. Prepare marinade: Place olive oil, garlic, orange zest, ginger and cilantro in a large glass bowl and stir to combine. Add the tuna, cover and refrigerate for 4 hours or overnight.

2. Prepare grill or preheat broiler. Sprinkle tuna with salt and pepper, place about 3 to 4 inches from heat source and grill or broil for 5 to 6 minutes per side; the tuna should still be rare. Garnish with cilantro sprigs; serve.

Todd English — Olives — Charlestown, Massachusetts

 

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