That childhood passion led to what’s now become a lifelong career for Chef LeVine, first receiving his training at the Culinary Institute of America in Hyde Park, New York and soon after, working under celebrity chef David Burke at the River Café, and then on to France with Chef Jean-Louis Le Massion from Le Petite Café in France, Chef Giovanni Brunell at Il Tratattoire da Familia in Italy, and then under Master Chef Lee Ho of Otani from Japan.
Chef LeVine has gone on to be recognized by the James Beard Award Foundation, twice won the Restaurant Guild International Chef of the Year, Season 6 of the Food Network TV Show, ‘Chopped’, and many more awards throughout his career as a chef and restaurateur. More important than a highly successful career for Chef LeVine, however, is health, happiness, and family. A five time cancer survivor, Chef LeVine is dedicated to raising awareness for the disease, advocates for the American Cancer Society and has been recognized by the Society with their prestigious Heart and Soul Award. He believes in paying forward good fortune, and continues to teach master classes and seminars to future chefs, helping to spread innovation and appreciation for the craft. Find more on Chef LeVine at www.ChefEricLeVine.com.
Today, he shared with us a fresh and healthy recipe for spring, full of big spice and bold flavor that’s sure to wake up your palate, and inspire you in the kitchen at home.
Fiesta Shrimp Ravioli with Mahi Mahi Marinated in Soltado Tequila with Chipotle Shrimp Sauce
By Chef Eric LeVine
Marinade for Mahi Mahi
• 4pc 7-8oz steaks, skin off, Mahi Mahi cut into 3 equal pieces
• 1 cup olive oil
• 1 cup tequila
• 1/2 cup cilantro chopped
• 1 small onion , chopped
• 1 jalapeno
• kosher salt, pinch
• ground white pepper, pinch
Directions:
Chop the jalapeno (split and remove seeds, wash hands after). Chop cilantro, chop onions, and combine in a non-metallic bowl or pan. Add olive oil and tequila, submerge swordfish in mixture and marinate for 4-6 hours.
When ready to eat heat grill on medium. Remove from mixture and shake off all excess marinate. Grill for 2-3 minutes each side or to desired doneness.
Pasta Filling Ingredients
• 1/2 recipe Pasta Dough for Ravioli, recipe follows
• 1 pound medium-size raw shrimp, cleaned and shelled
• 1 bunch fresh basil leaves, plus more for garnish
• 1 bunch fresh chervil, plus more for garnish
• 2T Chipotle paste
• 1 bunch fresh chives, plus more for garnish
• 1 large egg white, plus 1 egg for wash
• 8 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 pint grape tomatoes
• 2 shallots, finely chopped
• 1/2 bunch fresh chervil, plus more for garnish
• Flour, for dusting
Ravioli Dough Ingredients
• 5 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 6 large eggs
• 2 tablespoons extra-virgin olive oil
Directions:
Make the Pasta Dough (see below) for Ravioli, and set aside to rest.
Make the filling:
In the bowl of a food processor add the shrimp, 1/2 bunch basil leaves, 1T Chipotle paste, 1/2 bunch chives, 1/2 bunch chervil, egg white, and 2 tablespoons olive oil; season this with salt and pepper. Pulse until it is finely chopped but not pureed. Cover and refrigerate until ready to use.
Roll out the dough:
Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out.
Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching.
Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
Form the ravioli:
Beat 1 egg with 1 tablespoon of water to make an egg wash.
Dust the counter with flour, lay out 1 long sheet of pasta, and brush the top surface with the egg wash.
Drop the filling by the tablespoonful about 2-inches apart onto 1/2 of the pasta sheet.
Fold the other 1/2 over the filling like a blanket.
Gently press out the air pockets around each mound of filling.
Use a sharp knife to cut the sides around each mound and press the edges with your fingers to make a tight seal.
Dust a sheet pan with flour to prevent the ravioli from sticking and lay them out to dry slightly while assembling the rest.
Make the sauce:
Heat the broiler. Put the tomatoes onto a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 10 minutes. In a large skillet over medium-high heat add the remaining 4 tablespoons olive oil. Put in the shallots and cook them until they are soft, about 5 minutes. Chop the remaining basil, chives, remaining chipotle and chervil and add them to the pan. Fold the tomatoes into the pan and cook for another 5 minutes; keep warm while you cook the ravioli.
Cook and sauce the ravioli: Place the pasta into a large pot of boiling salted water and cook for about 4 minutes, they’ll float to the top when ready; do not overcrowd the pot. Lift them from the water with a large strainer or slotted spoon into the tomato sauce. Gently coat the ravioli with the sauce and serve garnished with more chopped herbs.
To Make the Pasta Dough for Ravioli:
To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt.
Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour.
Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes, to allow the gluten in the dough to relax.
To roll out the dough:
Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out.
Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times.
Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times.
Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
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