Chef's choice
Published:Thursday | April 18, 2013 | 12:00 AM
When Chef Christian Sweeney isn't running one of Kingston's most versatile and delicious takeout restaurants, Epic Eats, in Savannah Plaza or designing menus for his in-demand catering company FuzionFood Services, he just might be dreaming about food.
The young executive chef is so passionate about his craft that he's got to keep his BlackBerry near his bed to record any intriguing nocturnal inspirations.
His lunch items run the gamut from Mexican grilled chicken rice bowls, spaghetti and meatballs, Hawaiian quesadillas, Asian-influenced flavours in wraps, salads or stir-fries, to straight-up, home-cooked Jamaican fare.
Representative of his response to his clientéle's needs, especially in these tight economic times, Sweeney is constantly evolving. A recent addition is Epic's Hoagie Heaven, which lets you make your selection of a sub sandwich, cup of soup and/or salad. The joy of Sweeney and partner Kevin Mullings' menu is that there are offerings you just won't find anywhere else.
We linked up with the chef to get his view on the trends he's seeing and also some ideas for the advancing hot days of summer. There are several trends that Sweeney has been seeing.
Health: Persons are being much more aware of their consumption of carbs and fats.
Veggies: Many are choosing to go meatless.
Adventurous: For quite a few patrons, it's not the same old, same old lunch they want. There's a movement to try new and different foods.
With the 'golden apple', as the fruit which originated in the Americas was called, in full bloom everywhere and great low prices, the tomato is the go-to ingredient in these increasingly hot pre-summer days.
Sweeney showcased his clean, signature flavours with three tomato dishes. The plates and their photographs clearly illustrate this gifted chef's superlative food-styling technique. The images are clean, fresh and inviting. Corn tortillas are sliced ever so thinly and fried to garnish a thick cup of tomato soup. This fruit's antioxidant lycopene is better absorbed by our bodies when tomatoes are heated, by the way.
As a leading caterer, Sweeney knows the importance of a stellar starter, and he has generously shared a dynamite bite - his bruschetta - a pleasing appetiser to serve for company, or even for that dinner when the entire family sits down together.
True to it's roots as an ornamental plant back in the 1600s in Italy, the stuffed tomato resembles a blossom, resting on its zucchinni petals.
Continuing on a healthy-but-tantalising path, Sweeney offers his Vietnamese spring roll - an item he will most definitely segue on to his menu this summer.
An oil-free cousin to the fried version, the crisp and fresh texture of these veggies with tofu or tempeh-stuffed rolls has a satiating crunch and can be addictive. You will want enough to use up every drop of the savoury peanut sauce.
To close off our hangtime, we ask the chef for his go-to food place when he needs a break from his own kitchen, and we score a great recommendation for the Friday night seafood feed at Mark's Hideout on Mannings Hill Road after Havendale Plaza. Sweeney is a regular for the generous portions of fish, shrimp and lobster tail served up at a great price.
Tantalise your family and friends' taste buds with some epic recipes, courtesy of Chef Christian Sweeney.
Oven-roasted tomato soup
Ingredients
2tbsp pure olive oil
1 medium onion, minced
1/2 cup white wine
4 cups water or chicken stock
6 tomatoes cut in half and seeds removed
3tbsp tomato paste
6 garlic cloves roasted
2tbsp fresh thyme leaves
1tbsp sugar
Kosher salt and white pepper to taste
Method
1. Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke, and sauté the onions until golden.
2. Add the wine, raise the heat to high, and reduce until almost dry.
3. Add the water, tomato paste, roasted garlic and roasted tomatoes and let cook on medium heat for an hour.
4. Purée the mixture in a food processor and pour into a large pot.
5. Add the thyme, sugar, salt and pepper to taste.
6. Garnish with thinly cut and fried corn tortilla chips and sour cream.
Serves 4
Easy cheesy bruschetta
Ingredients
4 tomatoes cut in half and seeds removed
3tbsp crumbled feta cheese
3 cloves garlic finely minced
4 medium-size basil leaves chiffonade
Dressing
1/2 cup olive oil
1/4 cup balsamic dressing
1 clove garlic finely minced
kosher salt to taste
fresh ground black pepper to taste
Balsamic Glaze (optional)
To make the glaze: reduce one bottle balsamic vinegar in small saucepan on medium heat until a syrup-like consistency is reached (about 30 minutes).
Method
1. Dice the tomatoes and combine with feta, garlic and chiffonade basil.
2. To make dressing, combine all ingredients and whisk vigorously until emulsified.
3. Pour over the tomato mixture 10 minutes before service.
4. Serve with a crusty baguette or on your favorite crackers.
5. Garnish lightly with the balsamic glaze.
Eggplant and zucchini stuffed tomatoes
Ingredients
1 eggplant
1 zucchini
1 large onions
6 cloves finely chopped garlic
3tbsp butter
5 medium tomatoes
3tbsp crumbled goat cheese (feel free to substitute your favorite)
1/2 cup bread crumbs
5 slices provolone cheese
Parmesan cheese
Kosher salt to taste
Fresh ground black pepper to taste
Parsley
Method
1. Remove tops of tomatoes and scoop out seeds and excess juice. Set aside.
2. Cut up eggplant and zucchini into small to medium dice pieces.
3. Melt butter in a medium sauce pan.
4. Add garlic, onions and eggplant. Sauté until eggplant begins to soften.
5. Add zucchini and sauté until zucchini softens but remains relatively crisp.
6. Season with salt and pepper to taste.
7. Remove from heat and let cool.
8. Add breadcrumbs, goat cheese and half of the Parmesan to the mixture.
9. Stuff tomatoes with the mixture and place on a greased baking sheet for 30 to 45 minutes at 400 degrees.
10. After 30 minutes, top the tomatoes with the slices of provolone and sprinkle Parmesan on top to garnish.
Spicy tempeh/tofu summer rolls with peanut dipping sauce
Ingredients
1 package tempeh or tofu cut into long strips
2 garlic cloves, finely minced
2tbsp sesame oil
1tsp sriracha/hot pepper sauce
1 cucumber, julienned
1 cup lettuce leaves, washed and cut in halves
1 large carrot, julienned
1/2 red bell pepper, julienned
1tsp rice vinegar
8 rice papers
Water
Peanut dipping sauce
2tbsp creamy peanut butter
2tbsp coconut milk
1tbsp sesame oil
1tbsp soy sauce
Method
1. In a small bowl, combine minced garlic, one tablespoon of sesame oil and sriracha. Stir to combine.
2. Coat the tofu strips with the sauce and marinate in the refrigerator for 30 minutes.
3. When the tofu is finished marinating, heat remaining tablespoon of sesame oil in a large skillet over medium heat. Add tofu and cook for three minutes without moving. Turn and cook the other side for another three minutes without disturbing. Remove from heat.
4. Fill a shallow bowl with lukewarm water. Place one rice paper in the bowl and soak for 30 to 60 seconds. Carefully transfer the rice paper to a cutting board or large plate.
5. Add lettuce and start topping with all other vegetables. Sprinkle light amount of rice vinegar over the vegetables.
6. Top with cooked tofu.
7. Carefully lift the sides of the rice paper and fold it over the ends. Rice paper is very delicate and may stick to your plate. Moving slowly will help with the rolling process.
8. Lift the top of the rice paper and roll it over the filling, tucking in the sides as you go. Roll as tightly as possible without ripping the paper.
9. Now refrigerate.
10. For dressing: Combine all ingredients in a mixing bowl and whisk until combined.
11. Serve rolls cold with dipping sauce to beat the summer heat.
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