Toni On New York!

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!

Grilled swordfish takes me back to fresh seafood and dance clubs on the beach in Hampton Bays, NY. I remember buying fresh swordfish from this small seafood shack right before the Hampton Bays Bridge. The owner himself caught the fish by line earlier that morning. Like most things in my life, I became obsessed with grilling the swordfish perfectly. After one summer and about 100 kebabs later, I confirmed that swordfish tastes best cooked all the way through, about 4 minutes per side.

Try my saffron cherry tomatoes recipe for a gourmet twist! If you run out of saffron or just can’t find it, leave it out. The fresh thyme will become your feature ingredient. Feel free to substitute fresh halibut for swordfish.

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Grilled Swordfish Saffron Cherry Tomatoes

INGREDIENTS

2 swordfish steaks

4 garlic cloves, chopped

3 T olive oil

10 oz cherry tomatoes, halved

1/2 t saffron

1 T lemon juice

2 T thyme, chopped

DIRECTIONS: Cook swordfish on a smoking hot grill for 4 minutes per side. Sauté garlic for 1 minute in olive oil. Add cherry tomatoes and saffron. Cook for 5 minutes on medium-low heat. Top with lemon juice and thyme. Spoon sauce on top of swordfish.

Pairing: Carmenère, Chile

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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.

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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!

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