Chad Carns brings exciting, global dishes to your home with just a handful of everyday ingredients from your local market and pairs each recipe with wine, beer or specialty cocktail in The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook. Check it out!

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MISO BLACK COD

INGREDIENTS
1/2 c mirin
1/4 c sake
1 c miso paste
1/2 c sugar
2 black cod fillets

DIRECTIONS: Miso: Boil mirin and sake for 20 seconds. Stir in miso paste.
Add sugar. Stir until dissolved. Cool. Coat black cod fillets with miso.
Marinate for 20 minutes or up to 3 days in the refrigerator. Bake in a 400
degree oven for 10-15 minutes.

Pairing: Lagrein, Italy

Chad Carns moved to New York City from Pittsburgh to create the next Superbowl commercial. Working as a graphic designer during the day, like a magnetic, he felt NYC pulling him to a new culinary adventure every night.

Carns eventually put his graphic design career on hold, studied global cuisine and wine at the Institute of Culinary Education and self-published The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook in his tiny Bleecker Street apartment above John’s Pizza.

Chad happily balances his passion for food and design as Creative Director of Carns Concepts, a brand media company focusing on food and wine, and as a private chef teaching bachelors how to cook gourmet!

Chad Carns brings exciting, global dishes to your home with just a handful of everyday ingredients from your local market and pairs each recipe with wine, beer or specialty cocktail in The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook. Check it out!

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In the 17th century, Baccalà (salt cod) found a home in the middle of most Friday night dinner tables in Italy.  However, the traditional recipe requires days to prepare. And who has more than 30 minutes to prepare dinner after a long day of food blogging and Facebook posts?

But for me, the holidays always bring back memories of my grandmother’s Baccalà with tomatoes, garlic, yellow peppers and basil.

Today, we can easily find fresh, meaty cod around the corner at our local market. So, like most recipes in The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook, I bring classic global flavor to your home kitchen in a new modern way with just a handful of basic, fresh ingredients. Enjoy!

Modern Baccala

INGREDIENTS
5 garlic cloves, crushed
1 c yellow peppers, 1/4-inch slices
3 T olive oil
28 oz whole tomatoes, canned
1 t red pepper flakes
1 c water
8 basil leaves, fresh
2 cod fillets, fresh

DIRECTIONS: Sauté garlic and peppers in 2 tablespoons of olive oil for 5 minutes. Add tomatoes, red pepper flakes and water. Cook on medium heat for 15 minutes. Stir in basil.  In a separate pan, Sauté cod in 1 tablespoon of olive oil for 3 minutes per side. Serve cod on top of tomato sauce.

Pairing: Primitivo, Italy

Chad Carns moved to New York City from Pittsburgh to create the next Superbowl commercial. Working as a graphic designer during the day, like a magnetic, he felt NYC pulling him to a new culinary adventure every night.

Carns eventually put his graphic design career on hold, studied global cuisine and wine at the Institute of Culinary Education and self-published The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook in his tiny Bleecker Street apartment above John’s Pizza.

Chad happily balances his passion for food and design as Creative Director of Carns Concepts, a brand media company focusing on food and wine, and as a private chef teaching bachelors how to cook gourmet!

Chad Carns brings exciting, global dishes to your home with just a handful of everyday ingredients from your local market and pairs every recipe with wine in The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook. Check it out!

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Tuscan Stew

INGREDIENTS

1 onion, chopped
7 garlic cloves
1 shallot, chopped
2 T thyme, chopped
4 T olive oil
16 oz tomatoes, chopped
2 lb chuck roast, cubed
1 c flour
2 oz butter
3 c white wine
1 rosemary sprig
1 cinnamon stick
3 cloves
2 c carrots, cubed
2 c potatoes, cubed

Pairing: Brunello, Italy

____________________________________________

Chad Carns moved to New York City from Pittsburgh to create the next Superbowl commercial. Working as a graphic designer during the day, like a magnetic, he felt NYC pulling him to a new culinary adventure every night.

Carns eventually put his graphic design career on hold, studied global cuisine and wine at the Institute of Culinary Education and self-published The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook in his tiny Bleecker Street apartment above John’s Pizza.

Chad happily balances his passion for food and design as Creative Director of Carns Concepts, a brand media company focusing on food and wine, and as a private chef teaching bachelors how to cook gourmet!

Chad Carns author of The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook invites you into his Greenwich Village kitchen every Friday night to show you how easy it is to cook gourmet! Chad picks up a few fresh, local ingredients from his Bleecker Street markets and shows you how to prepare a quick and easy gourmet dinner paired with wine for your next Friday night date. Stop by every Friday for a new Date Night Recipe!

Meet Chad Carns

I love thanksgiving dinner but leftover turkey can linger in the fridge for days. Try my exotic twist on an American classic. Inspired by a traditional Moroccan meat pie called Bastilla, my Moroccan rolls include dried apricots, cinnamon, cumin and now your left over Thanksgiving turkey. Drizzle honey and almonds over the golden, crispy rolls to add that exotic touch.

Try to make small, spring roll-sized pieces and serve them at dinner parties with cilantro and dried apricots as a garnish. They stay fresh in the freezer for months.  So shred that whole bird up and make a few dozen for your next holiday party!

Want a quick and easy version? Just add the filling to two slices of whole-wheat buttered toast.

Moroccan Turkey Roll

INGREDIENTS

1/2 c onion, chopped
1/2 c butter
1 t cumin
1 t coriander
1/2 t cinnamon
1/4 c dried apricots, chopped
1/2 c chicken broth
1 lb cooked turkey, shredded
2 T cilantro, chopped
1 phyllo dough package
2 T honey
2 T almonds, chopped

Pairing: Cabernet Franc, Washington

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The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook is a collection of simple, flavor-packed recipes, cooking guide and wine pairing tips for the home cook.

Buy Now!

Chad Carns moved to New York City from Pittsburgh to create the next Superbowl commercial. Working as a graphic designer during the day, like a magnetic, he felt NYC pulling him to a new culinary adventure every night.

Carns eventually put his graphic design career on hold, studied global cuisine and wine at the Institute of Culinary Education and self-published The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook in his tiny Bleecker Street apartment above John’s Pizza.

Chad happily balances his passion for food and design as Creative Director of Carns Concepts, a brand media company focusing on food and wine, and as a private chef teaching bachelors how to cook gourmet!

Chad Carns author of The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook invites you into his Greenwich Village kitchen every Friday night to show you how easy it is to cook gourmet! Chad picks up a few fresh, local ingredients from his Bleecker Street markets and shows you how to prepare a quick and easy gourmet dinner paired with wine for your next Friday night date. Stop by every Friday for a new Date Night Recipe!

Meet Chad Carns

Lemon Sage Shrimp

INGREDIENTS
10 sage leaves
1 lb shrimp, cleaned, dried
4 T extra virgin olive oil
2 T lemon juice
1 t sea salt
DIRECTIONS: Spread sage leaves out on a serving dish. Sauté shrimp
in 1 tablespoon of olive oil for 1 minute per side. Place shrimp on top
of sage. Generously pour lemon juice and remaining extra virgin olive oil
on shrimp. Sprinkle with sea salt.

Pairing: Trebbiano, Italy

____________________________________________

The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook is a collection of simple, flavor-packed recipes, cooking guide and wine pairing tips for the home cook.

Buy Now!

Chad Carns moved to New York City from Pittsburgh to create the next Superbowl commercial. Working as a graphic designer during the day, like a magnetic, he felt NYC pulling him to a new culinary adventure every night.

Carns eventually put his graphic design career on hold, studied global cuisine and wine at the Institute of Culinary Education and self-published The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook in his tiny Bleecker Street apartment above John’s Pizza.

Chad happily balances his passion for food and design as Creative Director of Carns Concepts, a brand media company focusing on food and wine, and as a private chef teaching bachelors how to cook gourmet!

Chad Carns author of The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook invites you into his Greenwich Village kitchen every Friday night to show you how easy it is to cook gourmet! Chad picks up a few fresh, local ingredients from his Bleecker Street markets and shows you how to prepare a quick and easy gourmet dinner paired with wine for your next Friday night date. Stop by every Friday for a new Date Night Recipe!

Meet Chad Carns

Peanut Butter Beer Chicken

INGREDIENTS

½ eggplant, cubed
4 T olive oil
1 lb chicken breast, cubed
2 garlic cloves, crushed
1 onion, chopped
1 T ground cumin
1 T ground coriander
1 T crushed red pepper flakes
1 pt Stout (Guinness Beer)
2 T brown sugar
¼ c peanut butter
2 oz cilantro, chopped

PAIRING: Stout, Ireland

____________________________________________

The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook is a collection of simple, flavor-packed recipes, cooking guide and wine pairing tips for the home cook.

Buy Now!

Chad Carns moved to New York City from Pittsburgh to create the next Superbowl commercial. Working as a graphic designer during the day, like a magnetic, he felt NYC pulling him to a new culinary adventure every night.

Carns eventually put his graphic design career on hold, studied global cuisine and wine at the Institute of Culinary Education and self-published The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook in his tiny Bleecker Street apartment above John’s Pizza.

Chad happily balances his passion for food and design as Creative Director of Carns Concepts, a brand media company focusing on food and wine, and as a private chef teaching bachelors how to cook gourmet!

Chad Carns author of The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook invites you into his Greenwich Village kitchen every Friday night to show you how easy it is to cook gourmet! Chad picks up a few fresh, local ingredients from his Bleecker Street markets and shows you how to prepare a quick and easy gourmet dinner paired with wine for your next Friday night date. Stop by every Friday for a new Date Night Recipe!

Meet Chad Carns

Mango Shrimp

INGREDIENTS

1 mango, sliced

1 red pepper, sliced

1 T ginger, minced

½ chili, minced

2 T peanut oil

1 lb shrimp, cleaned

1 T honey

½ c orange juice

8 basil leaves, thinly sliced

PAIRING: Gruner Veltliner, Austria

____________________________________________

The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook is a collection of simple, flavor-packed recipes, cooking guide and wine pairing tips for the home cook.

Buy Now!

Chad Carns moved to New York City from Pittsburgh to create the next Superbowl commercial. Working as a graphic designer during the day, like a magnetic, he felt NYC pulling him to a new culinary adventure every night.

Carns eventually put his graphic design career on hold, studied global cuisine and wine at the Institute of Culinary Education and self-published The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook in his tiny Bleecker Street apartment above John’s Pizza.

Chad happily balances his passion for food and design as Creative Director of Carns Concepts, a brand media company focusing on food and wine, and as a private chef teaching bachelors how to cook gourmet!

Chad Carns author of The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook invites you into his Greenwich Village kitchen every Friday night to show you how easy it is to cook gourmet! Chad picks up a few fresh, local ingredients from his Bleecker Street markets and shows you how to prepare a quick and easy gourmet dinner paired with wine for your next Friday night date. Stop by every Friday for a new Date Night Recipe!

Meet Chad Carns

Green Tea Poached Pear - The Gourmet Bachelor Cookbook Chad Carns

Green Tea Poached Pear

Poached pear is one my favorite desserts.  It’s so light and satisfying.  So I wanted to include a poached pear recipe in The Gourmet Bachelor cookbook but to me, poached pear is a very American dessert. My cookbook includes simple recipes with global flavor. While sipping on a cup of green tea pondering how to make poached pear global, I looked down and said, “Why Not?”  Green Tea really adds an exotic twist to this delicious American classic.

INGREDIENTS

Pear
4 c green tea, freshly brewed
1 c sugar
1 oz ginger, peeled and sliced
1 orange, quartered
1 sprig of mint
4 Asian pears, peeled and cored

Pistachio Cream Sauce
1 c yogurt, drained
1/4 c buttermilk
1 T pure maple syrup
1 c pistachios, chopped
2 T orange peel

DIRECTIONS: Poached Pear – Place green tea, sugar, ginger, orange, mint and pears in a medium-size saucepan. Simmer for 20 minutes. Cool. Cover and place in the refrigerator overnight. Pistachio Cream Sauce – Whisk yogurt, buttermilk and maple syrup. Place in the refrigerator overnight. Remove pears from poaching liquid. Spoon yogurt into pear. Garnish with pistachios and orange peel.

PAIRING: Bourbon, Kentucky

____________________________________________

The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook is a collection of simple, flavor-packed recipes, cooking guide and wine pairing tips for the home cook.

Buy Now!

Chad Carns moved to New York City from Pittsburgh to create the next Superbowl commercial. Working as a graphic designer during the day, like a magnetic, he felt NYC pulling him to a new culinary adventure every night.

Carns eventually put his graphic design career on hold, studied global cuisine and wine at the Institute of Culinary Education and self-published The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook in his tiny Bleecker Street apartment above John’s Pizza.

Chad happily balances his passion for food and design as Creative Director of Carns Concepts, a brand media company focusing on food and wine, and as a private chef teaching bachelors how to cook gourmet!

Meet Chad Carns

Wild Mushroom Cups - The Gourmet Bachelor cookbook

Wild Mushroom Cups with a Balsamic Reduction

INGREDIENTS

1 c balsamic vinegar
4 garlic cloves, chopped
¼ c shallot, chopped
1 lb wild mushrooms, chopped
2 T olive oil
8 oz mozzarella, shredded
¼ c Parmesan cheese, grated
1 T thyme, chopped
1 T parsley, chopped
½ t nutmeg
2 T honey
30 phyllo dough cups
4 oz goat cheese

Directions:

Preheat oven to 350 degrees. Reduce balsamic vinegar on low heat by half. Cool. In separate large skillet, saute garlic, shallot and mushrooms for 8 minutes. Cool. Mix in mozzarella, Parmesan, thyme, parsley, nutmeg and honey. Spread phyllo dough cups out on a baking sheet. Spoon mushroom mixture into cups. Bake until golden brown. Top with goat cheese and balsamic reduction.

PAIRING: Viognier, France

____________________________________________

The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook is a collection of simple, flavor-packed recipes, cooking guide and wine pairing tips for the home cook.

Buy Now!

Chad Carns moved to New York City from Pittsburgh to create the next Superbowl commercial. Working as a graphic designer during the day, like a magnetic, he felt NYC pulling him to a new culinary adventure every night.

Carns eventually put his graphic design career on hold, studied global cuisine and wine at the Institute of Culinary Education and self-published The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook in his tiny Bleecker Street apartment above John’s Pizza.

Chad happily balances his passion for food and design as Creative Director of Carns Concepts, a brand media company focusing on food and wine, and as a private chef teaching bachelors how to cook gourmet!

Meet Chad Carns

Honey-glazed Salmon The Gourmet Bachelor Cookbook

I love this Honey-glazed Salmon recipe because it’s so easy to prepare. It’s almost impossible to overcook. Salmon contains high quality protein and other essential nutrients including omega 3 fatty acids and is low in saturated fat. Wild Salmon caught in the Pacific Northwest including King Salmon or Sockeye Salmon tend to be leaner than farm-raised salmon. The soy, honey, ginger and orange juice in the marinade will cut through the beautiful dark orange, almost red meat and create a perfect balance.

INGREDIENTS

Marinade
2 T peanut oil
2 T soy sauce
2 T honey
1 T ginger, minced
1 c pineapple juice
1 T lime juice

Garnish
1 T scallions,
thinly sliced

DIRECTIONS: Marinade – Mix ingredients. Marinate salmon for 5-10 minutes. Sear salmon for 3 minutes per side. Garnish with scallions.

PAIRING: IPA Microbrew, Colorado

____________________________________________

The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook is a collection of simple, flavor-packed recipes, cooking guide and wine pairing tips for the home cook.

Buy Now!

Chad Carns moved to New York City from Pittsburgh to create the next Superbowl commercial. Working as a graphic designer during the day, like a magnetic, he felt NYC pulling him to a new culinary adventure every night.

Carns eventually put his graphic design career on hold, studied global cuisine and wine at the Institute of Culinary Education and self-published The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook in his tiny Bleecker Street apartment above John’s Pizza.

Chad happily balances his passion for food and design as Creative Director of Carns Concepts, a brand media company focusing on food and wine, and as a private chef teaching bachelors how to cook gourmet!