3000 miles later, the outcome is clear. Get the full review now

Meet Chad Carns

Photo and Recipe from The Gourmet Bachelor Cookbook

Inspired by a Michelin rated restaurant in Soho, my tender and juicy Coriander-crusted Duck Breast recipe combines fresh, local ingredients to create a deliciously exotic experience at home. Cooking duck can be intimidating. The trick is to cook it low and slow in its own natural juices.

INGREDIENTS

Pineapple Relish
1 c pineapple, chopped
1 T fresh lime juice
1/4 c red bell pepper, chopped
1 t fresh ginger, minced
1 T fresh mint, chopped

Duck
2 duck breasts
1 T coriander, crushed
2 T kosher salt
2 T peppercorns, crushed

DIRECTIONS: Relish – Combine ingredients. Duck – Score skin of duck in a diamond pattern. Rub coriander, salt and pepper over duck. Cook duck on low heat for 15 minutes skin side down. Flip and cook until desired temperature, roughly 15 minutes for medium. Let duck rest for five minutes. Cut into 1/4-inch pieces and serve with relish.

PAIRING: Pinot Noir, Carneros

____________________________________________

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!

Yields: 12 cupcakes

Vanilla Butter Cake

1 stick unsalted butter, room temperature

¾ cups all-purpose flour

¾ cups cake flour (not self-rising)

½ tablespoon baking powder

pinch of salt

3/4 cup + 2 Tablespoons sugar

2 large eggs

2 teaspoons pure vanilla extract

2/3 cups milk

Note: It helps to have all dairy products at room temperature (eggs, butter, milk etc.) before starting. This prevents the batter from separating during mixing. Preheat the oven to 350°F. Combine flours, salt and baking powder in medium bowl

In separate bowl, beat butter with electric mixer on medium speed until creamy, approximately 1 minute. Add sugar and beat until light and fluffy and pale yellow in color, 3-5 minutes. Beat in eggs, one at a time, scraping bowl down after each addition. Add in vanilla.

With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour. Mix well after each addition.

Fill muffin tins 2/3 full with batter. Bake until a toothpick inserted comes out clean, approx. 25 minutes, rotating pans half-way through. Cool completely.

Frost with your favorite icing and enjoy!!

For info on custom bake orders email me at tonionnewyork@gmail.com

ABOUT LAURA!

I first met CIA Pastry chef grad, Laura Scarpino at my son’s day care! She was in the baby room and was his care-taker from when he was just 8 weeks old (TV biz doesn’t give much maternity leave!). And I fell in love with her! She became my go to babysitter and would travel with me when I had to head out of town for work. Only later did she reveal her culinary tricks! I recall the first time she brought her mud cookie’s to my son’s first birthday party and I was like HOLY S**T! This girl can bake!!!! My secret aspiration/retirement plan is to open up a bakery for her. SHE FREAKIN’ ROCKS. I’m serious. I have shot stories with some of the world’s best pastry chefs and this girl could go head to head. And win! xo t

XX

(If you’re heading to a baseball game in Havana or a camel ride in Saudi Arabia any time soon, hit me up on Facebook and I’ll fill you in)

But in the last few weeks, I’ve learned something about bathrooms that I don’t think I ever noticed before:  they are the worst environments ever for changing a baby’s diaper.

Seriously.  If there’s no “baby changing station” (and in men’s rooms, just count on it—there probably isn’t) you are in a tough spot.

Now it goes without saying that I’d jump in front of a speeding Mister Softee truck before I’d let anything happen to my daughter—and that includes being exposed to filth in a restaurant men’s room.

So I’ve been getting peeved a lot.

One of the worst?  Going to the bathroom in a medical office building and finding no changing station (honestly, what do those things cost, anyway?  Just throw a logo for diaper cream or formula on the plastic thing and I’m sure the company will install them for nothing.  But that’d mean thinking.  And nobody thinks).

So, once again, in an environment where I was warned repeatedly about washing my hands to prevent the spread of flu, I had to choose:  put the baby on the floor or balance her on the sink?

Think about that choice:  putting your first born child onto the floor of a public restroom (albeit on layers and layers of blankets, changing pad and a few hundred toilet seat covers that, oddly enough, they DO provide) or try and balance her on the tiny amount of counter space between the sinks.

So c’mon, people.  Can we get with the program?  When I see a changing station—in a men’s room, no less—I think, what a wonderful establishment, I must remember to come here often and spend a great deal of my money!

Or something to that effect.

But seriously.  If I have to make the floor or sink choice again, I’m going to start packing a Sharpie to make some very pointed but pro-baby graffiti.

Who’s with me?

20 Minute Korean Steak BBQ 2

My Korean Steak BBQ recipe is inspired by a traditional Korean dish called Bulgogi which literally means “fire meat”. I love the simple, fresh flavors of garlic, ginger, chili and scallions. An inexpensive cut of chuck blade roast is all you need. By slicing the meat across the grain into small slices, we’re tenderizing the meat like sashimi. The beef will absorb the flavors of the marinade instantly. This recipe is one of those recipes that is impossible to mess up. Try this marinade on Tuna, Shrimp or tofu for a vegetarian version.

Conde Nast and Hearst loved this recipe so much that they asked me to prepare my Korean Steak BBQ for the editors of Food Network, Oprah, Esquire, Marie Claire, GQ and Wired magazine. It sold out in 20 minutes.

TGB Tip: It’s easy to peel fresh ginger.  Just use a standard metal tablespoon.

INGREDIENTS
Marinade
1/4 c soy sauce
2 T sugar
6 garlic cloves, minced
1 T ginger, minced
2 T sesame seed oil
1/4 c water
1 lb chuck blade roast

Garnish
2 T sesame seeds
1/4 c thinly sliced scallions
1 c brown rice, cooked
1/4 c kimchi (optional)
6 lettuce leaves

DIRECTIONS: Whisk marinade ingredients together. With a sharp knife, slice roast in half horizontally. Cut straight down against the grain every 1/4 inch. Marinate the beef strips for 10 minutes or up to 40 minutes. Cook on a smoking hot grill for 2 minutes per side. Garnish with sesame seeds and scallions. Stack a scoop of rice, steak and kimchi onto each lettuce leaf.

Pairing: Cabernet Franc, Chinon

____________________________________________

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!

Zucchini Bread
makes: 2 loaves

3 eggs
2 cups sugar
2 cups grated, raw, unpeeled zucchini
1 cup vegetable oil
1 t vanilla
3 cups all-purpose flour
1/4 t baking powder
1t ground cloves
1t ground cinnamon
1t salt
1t baking soda
3/4 cup chopped walnuts (optional)

- Combine all dry ingredients in a medium sized bowl
- In a large mixing bowl, combine eggs and sugar and beat with whisk until light, approximately 3 minutes
- Stir in zucchini, oil and vanilla
- Add dry ingredients and nuts (if using) and mix just until combined
- Pour batter into 2 loaves pans the are greased and floured; bake at 350 degrees for 1 hour or until a toothpick inserted comes out clean
Tip: If the loaves start to get too brown on the top before being fully baked, cover the top loosely with foil.  This will prevent the loaves from getting too dark

ABOUT LAURA!

I first met CIA Pastry chef grad, Laura Scarpino at my son’s day care! She was in the baby room and was his care-taker from when he was just 8 weeks old (TV biz doesn’t give much maternity leave!). And I fell in love with her! She became my go to babysitter and would travel with me when I had to head out of town for work. Only later did she reveal her culinary tricks! I recall the first time she brought her mud cookie’s to my son’s first birthday party and I was like HOLY S**T! This girl can bake!!!! My secret aspiration/retirement plan is to open up a bakery for her. SHE FREAKIN’ ROCKS. I’m serious. I have shot stories with some of the world’s best pastry chefs and this girl could go head to head. And win! xo t

Strawberries with Balsamic and Basil

(note from Toni: Laura made this when we went to Cape Cod in July….SOOO GOOD! I’m still on a diet, but could eat this!)

Serves 4

While this combination may seem strange, the sweet and tart combination of the
balsamic vinegar works great with the rich, creamy flavor of the ricotta cream.

1 cup part-skim ricotta cheese
2 tablespoons honey or agave
1/2 teaspoon vanilla extract
3 tablespoons balsamic vinegar
2 tablespoons sugar
1 (16-ounce) container strawberries, hulled and quartered
2 tablespoons fresh basil leaves, cut into ribbons

In a food processor, combine the ricotta, honey/agave and vanilla until smooth.
Transfer to a bowl and refrigerate until needed.

In a small pan, combine the balsamic vinegar and sugar. Bring to a boil
and reduce the heat to low, simmering until the mixture is slightly thickened,
approximately 5 minutes. Cool completely.

Once cool, toss the strawberries with the basil and balsamic mixture.

In 4 parfait glasses, divide the ricotta mixture. Top with the strawberry, balsamic

Serve immediately.

ABOUT LAURA!

I first met CIA Pastry chef grad, Laura Scarpino at my son’s day care! She was in the baby room and was his care-taker from when he was just 8 weeks old (TV biz doesn’t give much maternity leave!). And I fell in love with her! She became my go to babysitter and would travel with me when I had to head out of town for work. Only later did she reveal her culinary tricks! I recall the first time she brought her mud cookie’s to my son’s first birthday party and I was like HOLY S**T! This girl can bake!!!! My secret aspiration/retirement plan is to open up a bakery for her. SHE FREAKIN’ ROCKS. I’m serious. I have shot stories with some of the world’s best pastry chefs and this girl could go head to head. And win! xo t

Pssst. Hey, you! Yeah, I’m talking to YOU! Have any plans today? Want to take a little trip with me? Where to? Well, I was thinking maybe Coney Island. A stroll along the boardwalk, perhaps? We can take in the sites, the sounds, the sand and surf. Maybe even take a break for some suds and snacks. So, whaddya say? Come with? Great! Grab your MetroCard and let’s go! Your MetroCard will score you some cool deals at the beach this summer. [http://www.mta.info/metrocard/promos/coneyisland/index.html]

Hurry, I hear the F train coming! Whew. Made it just in time. We’ll get off at the West 8th Street station and work our way from there. I’m thinking the New York Aquarium first? Here’s our stop. Look over to your right – The World Famous Cyclone Roller Coaster. What? You want to ride on it later? Well, you go right ahead. I’ll just wait for you at ground level. And besides, I don’t meet the height requirement of 54”. Obviously I’m lying. Now c’mon! Let’s go or we’ll miss the penguin feedings. [www.nyaquarium.com]

How awesome was that Sea Lion Encounter? Definitely worth the extra $20 to interact with a sea lion up close and personal. And to even have him kiss you! Okay, are you hungry? Let’s walk along the boardwalk and get some grub. Oh, you think it’s better to ride the Cyclone on an empty stomach? Yeah, I guess you’re right. Let’s go. Me? Oh, no no no. I’ll just wait right here while you get your thrill on. My heart will be pumping just watching you make that first drop at 85 feet. Did I mention it’s 84-years old annnnnnnd made almost entirely of wood? Oooookay then. You have fun with that. See you in a minute and fifty. [www.coneyislandcyclone.com]

You want to go on it AGAIN? Maybe later. I know something that will take your thrill even higher – Deno’s Wonder Wheel. As you are perched 150 feet high on this enticing landmark, make sure you take in the amazing panoramic views of the Atlantic Ocean, the Jersey Shore and the NYC Skyline. Better yet, to add that extra tickle, sit in one of the 16 swinging passenger cars. Yes SWINGING! Okay, you’re going on this one by yourself too. Have fun. [www.wonderwheel.com]

Can’t get enough, huh? Well, let’s head on over to the new and improved Luna Park Amusement Park only steps away. You will be racing, soaring and swinging high in the sky on their incredible thrill rides. I’m not as daring as you, so I’ll stick to one of the family rides. Better yet, I think the kiddie rides are more my speed. Wait. While we’re here, take your camera out and snap a pic. Luna Park is holding its 1st Annual Lunapic Contest. Submit a picture or video taken at the park for a chance to win cash, prizes and even public recognition. But, hurry. You only have until August 22, 2010 to submit your work of art. [www.lunaparknyc.com]

Hungry yet? We already know that Nathan’s Famous hot dogs is a legendary staple in Coney Island [www.nathansfamous.com], but let’s try something different. What are you in the mood for? A corn dog or a sausage & pepper from Paul’s Daughter (W 10th St & Bwlk)? Perhaps a gyro or some fresh-shucked clams from the Gyro Corner Clam Bar (W 12th St & Bwlk). Or, we can walk down to Steve’s Grill House (Bwlk & W 19th St) where we can pick up some Mexican offerings such as tangy chicken or carnitas tacos followed by some funnel cake. I know what I’m in the mood for – a ¼ pollo with a side of maduros fritos and arroz y frijoles from Pio Pio Riko “The House of the Best Peruvian Rotisserie Chicken” (1023 Bwlk). Oooh and don’t forget the green sauce – and lots of it! More popular to Queens, Pio Pio Riko is a new (and welcome) addition to Coney Island. But, let’s get it all to go. I know of a great place where we can kick off our shoes and wash it all down. It’s right there, just off the boardwalk.

Welcome to Beer Island – Coney Island’s answer to the Ritz! Okay, not really, but it’s like your own private Idaho here. Pop a squat at any of the umbrella-ed tables and dig your toes in the sand. So what’ll it be – a Mermaid Pilsner? An Albino Python? How about a Coney Island Lager? $5 will get you most brews ($10 for the 24 oz.). Still hungry? A nice roast beef & mozz hero would go great with that cold beer. Walk on over there to John’s Deli [www.johnsdeli.com]. The Bensonhurst deli has opened shop this summer on Beer Island with their abbreviated menu. Now, this is the life. [www.beerislandconeyisland.com]

I know. I know. I can stay here all day too. But there is so much more to see and do! Want to catch a Brooklyn Cyclones game at MCU Park (formerly Keyspan)? Dem Baby Bums are currently in first-place and are doing much better than their parent team The NY Mets *sigh* [www.brooklyncyclones.com]. Want to take in the circus instead? Ringling Bros. and Barnum & Bailey’s: The Coney Island Illuscination is back under the big top (W 21st St) with its one-ring circus [currently running through September 6, 2010 - http://www.ringling.com/TopLanding.aspx?id=44950]. Or, we can go catch some more drinks at Ruby’s (1213 Riegelmann Bwlk), the oldest bar & grill on the CI Boardwalk [www.rubysconeyisland.com]. I hear some live music playing over at Cha-Cha’s (1229 Riegelmann Bwlk), “Home of Wild Women and Wise Guys!” I could go for one of their (very tall) frozen pina coladas [www.chachasofconeyisland.com]. But not until we Shoot the Freak (Bwlk & Henderson Wlk).

Well, it is getting late and since it is a Friday (Pretend you’re reading this on a Friday, okay? Work with me here.), might as well hit the beach and wait for the fireworks to begin [every Friday night beginning at 9:30, concluding the Friday before Labor Day]. But wait! You can’t leave without a Coney Island souvenir. The best (and pinkest) place in town would be the Lola Star Souvenir Boutique (Bwlk bet. Stillwell & W 12th St). She has all sorts of Coney Island memorabilia to choose from. Once you start rockin’ that one-of-a-kind Lola original CI tee, you’ll be too cool for school. [She also just opened her Surf Boutique inside the Stillwell Avenue subway station with a SoHo Pop Up Boutique coming this Fall – www.lolastar.com]

The fireworks are starting. Thanks for taking this trip with me on the boardwalk today. Did you have fun? Next time, we need to explore Surf Avenue where we’ll grab some coconut-watermelon slices, try a “banana and pistachio twist”, go on some bumper cars, catch a freak show, take in the Coney Island Museum…

See you on the Boardwalk ~ Brooklyn Mama

For even MORE info check out www.coneyisland.com and www.coneyislandfunguide.com.

Ceviche is just  seafood marinated in freshly squeezed citrus juice. The fresh citrus acid actually cures the seafood in the similar way as salt cures ham or Lox.   Peru claims the birthplace of Ceviche but Ecuador, Panama and Mexico inspired many unique preparations.  My version is inspired by the fresh, local ingredients on Bleecker Street in Greenwich Village.  Fresh, sweet scallops pair perfectly with spicy chili oil and the thin radish adds that crunch! It’s a delicious way to spend a sunny summer afternoon at home.

Learn more about Chad Carns

Scallop Ceviche Hot Chili Oil

INGREDIENTS

1 chili, thinly sliced
2 T peanut oil
6 large scallops, cut into 1/4-inch slices
1 t sugar
2 T lime juice
1 t sea salt
1 t black pepper
1 t lime zest
1 radish, thinly sliced
1 T scallions, thinly sliced

Directions: Gently cook chili in peanut oil on medium-low heat for 5 minutes. Spread scallops out on a serving platter. Mix sugar and lime juice in a bowl. Pour over scallops. Flip scallops. Top with sea salt, black pepper and lime zest. Spoon chili oil over scallops. Garnish with radish and scallions.

Wine Pairing: Sauvignon Blanc, 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!