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Meeting Food Network’s Dave Lieberman

So, what do you say to break the ice when you meet one of People Magazine’s 50 Hottest Bachelors?

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We’ll I’m going to let you guess what I said (and let you win something cool)

A few nights ago, I had the pleasure of interviewing Dave Lieberman, who was showcasing tapas dishes using beautiful olive oil from Spain. My friends, the Culinary Sherpas did the food styling for the event and for the media.

Culinary Sherpas

Dave, me, Michelle and Greg of the Culilnary Sherpas who did the awesome food styling.

Here’s my 7 minute interview with Dave, and I think I embarrassed the curls outta his hair and made him squirm like a monkey in heat! (around the 4:40 mark)


Dave Lieberman Interview from Jaden Hair on Vimeo.

And I have a feeling that Dave’s going to totally get me back for that embarrasing question!!!

***

Recipes courtesy of Dave Lieberman and Olive Oil from Spain

There are a ton more recipes at Olive Oil from Spain‘s website.

Lemon Poached Shrimp

Lemon Poached Shrimp with Spicy Gazpacho

serves 8-10 as part of Tapas party

For the shrimp:
3 quarts water
1 lemon, quartered
2 sprigs fresh thyme
1 bay leaf
1 teaspoon salt
½ teaspoon black peppercorns
1 pound medium shrimp, peeled and deveined

For the gazpacho:
1 cup soft insides of rustic bread loaf
1 pound vine-ripened tomatoes, peeled, cored and roughly chopped
1 cucumber, peeled, seeded and roughly chopped
½ medium white onion, peeled and roughly chopped
½ red bell pepper, roughly chopped
½ green bell pepper, roughly chopped
4 clove
s garlic, chopped
½ Thai chili, seeded and chopped
3 tablespoons sherry vinegar
2 tablespoons Olive Oil from Spain
1 teaspoon salt
¼ teaspoon freshly ground black pepper

For the garnish:
¼ cup each finely diced red bell pepper and cucumber
Olive Oil from Spain

To make shrimp:
Combine water, lemon, thyme, bay leaf, salt and peppercorns in a large pot. Bring to a boil, simmer for 10 minutes. Remove and discard lemon and seasonings. Add shrimp to pot and poach for 2 to 3 minutes, or until cooked through. Using a slotted spoon, transfer shrimp to a large bowl of ice water. Drain and refrigerate shrimp until ready to serve.

To make gazpacho:
Soak the bread in water for 10 minutes; drain and squeeze out excess water. Set aside. In a food processor puree the tomatoes, cucumber, onion, peppers, garlic and chili. Add the bread, vinegar, Olive Oil from Spain, salt and pepper and process until smooth. Chill until ready to serve.

To serve:
Place a couple shrimp in a shallow bowl; pour gazpacho around. Sprinkle with diced red pepper and cucumber. Drizzle with olive oil.

Garlic and Idiazabal Mashed Potatoes with Herbed Cream

Makes 10 servings (20 potato cakes)

For the potatoes:
1 1/2 pounds russet potatoes (2 large), peeled and cut in large chunks
¼ cup Olive Oil from Spain
cloves garlic, smashed
3 tablespoons milk
¾ cup grated Idiazábal cheese
Salt and freshly ground black pepper to taste
1 large egg beaten
¾ cup fine dry breadcrumbs
Light Olive Oil from Spain for frying

For the herb cream:
3 tablespoons Olive Oil from Spain
2 tablespoons basil leaves
2 tablespoons flat leaf parsley leaves
¼ cup crème fraiche
¼ cup sour cream
1 tablespoon lemon juice
Salt to taste

To make the potatoes:
In a small saucepan combine Olive Oil from Spain and garlic. Cook over low heat for 5 minutes. Remove from heat and cool. When cool discard the garlic.

Boil potatoes until fork tender; drain. Return potatoes to pot to dry. Mash potatoes leaving some chunks. Stir in 3 tablespoons garlic, Olive Oil from Spain, milk and cheese; season with salt and pepper. When cool enough to handle, form potatoes into small round cakes, about 2 inches in diameter. In a small bowl, beat egg with 1 tablespoon water. Dip each cake into egg mixture, then into breadcrumbs. Refrigerate at least ½ hour or overnight.

Pour enough light Olive Oil from Spain into a heavy skillet to cover the bottom with 1/4″of oil; set over medium heat. When the oil is hot pan-fry potato cakes until golden brown, 1 – 2 minutes on each side. Drain on paper towels. Top each potato cake with a dollop of herb cream and serve warm.

To make the herb cream:
In a blender puree the Olive Oil from Spain, basil, and parsley. Add the remaining ingredients and blend until just mixed. Refrigerate until ready to use.

Chorizo Bites

Fresh Chorizo and Piquillo Bites with Shaved Manchego Cheese

Serves 8 to 10 as part of Tapas menu

1 pound fresh chorizo sausage
1/4 pound Manchego cheese
6-8 piquillo peppers, drained and cut into 1 inch squares
olive oil from Spain

Prick fresh chorizo sausages in several placdes with the point of a knife. Grill sausages over medium high heat until medium rare, about 3 minutes on each side. Set aside to drain on a paper towel. When sausages are cool enough to handle, slice diagonally into 1/2 inch thick pieces.

Add olive oil to saute pan and sear chorizo slices on both sides until well browned and cooked thorugh, 1-2 minutes for each side. Drain on paper towels.

Using a vegetable peeler, shave cheese into very thin pieces. Top each piece of chorizo with a shaving of cheese and a square piece of piquillo pepper. Skewer with a toothpick. Drizzle with olive oil and serve.

Win a Dave Lieberman Signed Cookbook: Dave’s Dinners

Dave signed a cookbook, just for you!


Untitled from Jaden Hair on Vimeo.

Thanks for entering, the winner for the Dave Lieberman cookbook has been announced!

To enter the random drawing, just comment below and tell me what was my pickup line that I said to Dave Lieberman when first met him?

And while this is Steamy Kitchen, please do keep it clean.

The random drawing is just that. TOTALLY RANDOM. So no, you don’t have to guess the right answer or anything to win, although, if you guess correctly, you might just win a little something extra from me.

You have until September 20th!

Here’s a big hint…

Dave Lieberman Cookbook


Comments 157

  1. Argus

    You said: “Hi, Lieberman means Lover-man and I’m the Steaming Kitchenette. Nice to steam you up…”

  2. Deborah

    “Your camera is bigger than my camera”

    (I am SOOOO bad at pick up lines!)

  3. Greg

    You say Canon and I say tannin;
    You say Nikon and I say daikon.
    Canon, tannin; Nikon, daikon,
    Let’s call the whole thing off.

  4. jeremy.

    is it true that it is all about how big your lens is or how you use it?

  5. Bobby D.

    I’m going to guess that you said, “so do you shoot?…pictures that is.”

  6. Annie

    I dunno…a lot’s been said already…I’m guessing you said, “Let’s get a picture together with our cameras.”

  7. Ed

    “Cool camera. Say, when you opened up the package, did you throw the instructions out the window and run around in your knickers for a bit, like I did?” XD

  8. Alejandra

    Hmmm… Something cheesy like “what’s cookin’, good lookin’?” perhaps? Such a hottie! (that would be BOTH of you, of course…)

  9. Elle

    I see my guess was already mentioned, bur here it is anyway:

    Is that a camera in your pocket, or are you just happy to see me?

  10. Jenny

    Argh damn I’m trying to come up with something witty but everything really HAS been taken! :( Too bad as I really LOVE Dave Lieberman!

    Will keep scratching my head…

  11. Vyanne

    “Looks like both of us are photo geeks, how compatible!” hehe.

  12. Kathleen

    I honestly have no clue, am new to your page. “I really like your cookbook?” Sheesh that was lame~

    I may be new to the Steamy Kitchen but I won’t be a stranger now that I’ve found it.

    Love your site!

  13. rita

    omg, darlin’! you go, girl! you so totally look like a high school girl talking to david l. but who could blame you right? i would be probably worse than you. HAHAHA! awesome interview, though. so, were you able to sleep and take off that silly grin after the interview? hehehe.

  14. Darius

    Something along the lines of “Hey nice camera, I have the same one!”

  15. Carrie

    I was thinking along the lines of what Angie said, actually. Or maybe, “I hope you don’t drive a red sportscar, too.”

  16. Kathy Ryan

    You look like a guy that would like grilled chicken knees like myself.

  17. Kathy Ryan

    I read in the Trib that you have a secret for making grilled chicken knees…do tell111

  18. Erin @ Sprouted in the Kitchen

    Well, what I would say would be totally un-polished, but maybe you said something better, like “Hey. Wow. Dave. You’re…good-looking, um, anyway, have a seat and we can get started.” Something like that. But probably better.

  19. Nichole

    I would have to go with: “Wow, that’s a big lense you got there, I mean camera lense that is”

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