CONGRATULATIONS CHEF DARIUS

“MAKE YOUR TONGUE DANCE”
CHEF DARIUS CHOPS THE ALL-STARS


TRENTON, New Jersey (September 30, 2009) Two cheers for Brooklyn’s own Executive Chef Darius Peacock a two-time winner on the Food Network Series Chopped, Hosted by Ted Allen (Food Detectives). Passion and expertise rule the kitchen on this fast-paced show which challenges four up-and-coming chefs to turn a selection of everyday ingredients into an extraordinary three-course meal. After each course, a contestant gets "chopped" by three celebrity chef judges until the last man or woman left standing claims victory.

Don’t let his football-player statute fool you into thinking Chef Darius is in the wrong profession. Quite the contrary, Chef Darius demonstrated his culinary knowledge, creativity, and skills against an accomplished group of chefs.

Since there is only one winner per show, Chef Darius proved he is indeed an All-Star as he took home the $10,000 prize preparing a Brandy Tuille with chestnut sauce for dessert. As in the previous episode, Chef Darius’ confidence and ingenuity allowed him to finish all of the dishes on time, using all of the ingredients—which is a strict rule.

Throughout the competition Chef Darius remained poised and determined to win. When asked about his dessert dish, he stated, “this dessert will be an extravaganza in your mouth.” He went on to say that upon the first taste, “it would make your mouth happy and make your tongue dance.” Chef Darius is sautéing all the way to the bank having won a total of $20,000, along with bragging rights of being in the elite company of two-time champions.

Recipe of the Week: Pan Blackened Tilapia

Pan Blackened Tilapia
Topped with Garlic Butter & Pencil Asparagus served with Cinnamon Sugared Sweet Potatoes


Ingredients:
Tilapia - 2 (6-8 oz. filets)
Baby Asparagus - 5-6 pencils per serving
Sweet Potatoes - 3 oz. per serving
Whole Butter - 2 oz.
Garlic Butter - 2 oz.
Blackened Spice - 2 oz.
Olive Oil - 2 oz.

Prep:
Julienne the sweet potatoes and soak in water until ready to cook.
Cut asparagus to 4 inch lengths and put aside to cook.
Season tilapia with blackened seasoning.

Turnout:
Heat sautee pan with 2 tbsp. olive oil. Once hot, place tilapia in pan away from you. Once browned, aproximately 2-3 minutes, turn fish and put to side. Next, melt butter and place julienned sweet potatoes in pan for 4-5 minutes - cook until al dente. Add cinnamon sugar to taste. Finally, add garlic butter to pan and sautee baby asparagus for about 3-4 minutes or until al dente.

Time to plate up!

21st annual Culinary Expo & Competition

TwiceBaked at your service...

Wednesday, June 17th - 8AM-5PM

TwiceBaked will be serving as competition judges and workshop presenters at the US Department of Labor Office of Job Corps. 21st Annual Culinary Expo & Competition at the Atlantic Cape Community College, 5100 Black Horse Pike, Mays Landing, NJ.