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Recipes - Nick Tolbert, The Midnight GourmetChef Nick Tolbert began his career as a chef at the age of sixteen, when he worked part-time as Floor Chef in various hotels in his native city of Cincinnati. He honed his skills at the CIA, graduating in 1977. For fifteen years after graduation, Nick worked as Head Chef at several major gourmet restaurants, pastry shops, hotels and country clubs on the East Coast, developing management skills at the same time that he improved upon his culinary and baking abilities.In recent years, Nick has been dedicated to teaching others the art of classical cooking. He has been a featured writer for several magazines and newspapers. In 1998, he launched "Denova" - a company that created a popular local cable television program called The Midnight Gourmet. The show was nominated by Access Awards and featured in the Cincinnati Enquirer, the Business Courier, the Cincinnati Post, Herald Newspapers, as well as City Beat, and Everybody's News magazines. In 2001, The Midnight Gourmet was picked up by BET (Black Entertainment Television) on Jazz to be broadcast nationally and internationally. In 2001, Denova also debuted a popular radio show, "Recipes for Romance" that has the same innovations and high standards of romantic cooking as the "Midnight Gourmet." Visit Nick's Website: www.themidnightgourmet.com |
Recipes From Nick Tolbert
Heading to the Bengals game this weekend and looking for some great tailgating tips? Sure, you can still partake in the staples - chips, burgers and dogs - but why not augment your tailgating experience with a few unique, tasty dishes from The Midnight Gourmet? Nick Tolbert, a.k.a. The Midnight Gourmet, is back this season to provide his weekly recipes for Bengals fans.
Check out the Cincinnati Bengals website prior to each Bengals game throughout the season for the latest dish.
Jungle Style Mojo Wings
Marinade
4 large cloves of garlic
1/2 tsp. salt
1 tsp. fresh oregano
1/3 cup fresh lime juice
1/2 cup fresh orange juice
1/4-cup day vermouth
8 small chix wings
With food processor, mash garlic, salt oregano and cumin to a paste. Scrape mixture into a small bowl; combine with lime juice, orange juice, vermouth, and olive oil until well blended.
Place wings in baking dish. Cover with marinade. Cover with plastic wrap; Refrigerate 2 hours.
Preheat grill to medium high. Remove chicken from marinade and grill wings until done. 8 to 10 minutes.
Grilled Tiger Steak w/Jalapeno Sauce
2 tbs Minced fresh parsley leaves
1 Small Garlic clove, minced and mashed to a paste with teaspoon salt
2 small pickled jalapeno peppers, seeded and minced to a paste (wear rubber gloves)
2 Tablespoons olive oil
3/4 to 1 skirt steak, halved crosswise
In a small bowl, stir together the parsley, the garlic paste, the jalapenos, the oil, and salt and pepper to taste until mixture is well. Grill the steak, seasoned generously with salt and pepper, on an oiled rack. Set about 6 inches over glowing coals for 4 minutes on each side for medium-rare meat. Transfer the steak to a cutting board, let it stand for 5 minutes, and cut it across the grain into thin slices. Divide the steak between 2 plates; top it with some of the parsley jalapeno sauce.
- Sauce can also be made in a food processor.
Mojo Greens
1 large bunch collards
2 pieces fresh pig tail
1/2 fresh pig's foot
1 ham hock
2 cloves garlic, chopped
1/4 cup diced red pepper
1 large onion, diced
Cut collards into 1 to 2 inch pieces, wash in several changes of cold water, then leave them in water until needed.
Rinse pig tail, pig's foot and ham hock in cold water and place in a large pot, two-thirds filled with water. Cover and boil 20 to 30 minutes. Drain the water and add enough fresh water to cover. Cover pot and simmer pork about 11/2 hours.
Drain collards and add to the stockpot with the meat. Add garlic, diced red pepper and onion. Simmer until meat pulls from the bone and greens are tender. Add salt and pepper, to taste. Serve with sliced tomatoes, wine vinegar and corn bread.
- Makes 4 to 6 servings
Additional Info
Email The Midnight Gourmet, Nick Tolbert
Visit Nick's Website: www.themidnightgourmet.com
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