Rick Tarantino or Chef Rick as he is know in the media has a diverse back ground that has helped him build a successful career as a celebrity chef. He attended the University of Massachusetts, Amherst Campus and graduated with a Bachelors' of Science from the School of Food Science and Nutrition. Then began his work experience at the prestigious chain of Sheraton Hotels and Resorts from Los Angles to New York's five star St Regis Hotel, Rick worked his way up the corporate ladder. But that was only the beginning, with years of experience in the family hotel business that he was raised in and now with corporate hospitality business under his belt, he began his entrepreneurial career and started Inn Vision a state of the art in-room movie company in hotels around the country. After successfully selling that venture he went back into his family hotel and restaurant business with his father. Emerald Hotel and Resorts International, owned and operated hotels and restaurants in New England.
Rick then returned to school and received his Masters of Science degree from Johnson & Wales University, the world leading hotel and culinary school. Wanting to give back he began teaching at the school. That lead to an opportunity to develop an alumni and development office for the Chancellor, so when his father retired, they sold the hotel company and Rick began his next career as an educator, author and fundraiser. During the ten year period at Johnson & Wales, Rick met Justin Miller a young inspiring 6 year old who loved to cook. Rick trained Justin to become the Guinness Book of Records Worlds Youngest Chef and the two travelled the world cooking and inspiring others. This launched Rick in to the Television and Media industry.
The pair appeared on almost every national television show venue from Good Morning America, David Letterman, Disney, to the Food Network. Rick also became a research chef for many national brands like Westinghouse, Rival's Crock -Pot, Cattlemen's, BBQ sauce, Kraft Foods, and VacuWare to just name a few. In addition he now appears regularly on HSN ( Home Shopping Channel ) and The Shopping Channel Canada as well as National Infomercials and Tradeshows.
Chef Rick has experience in many media outlets, live appearances, press tours, news shows, morning shows, radio, infomercials, cook books, and currently co-hosts a cable cooking show called You Won't Even Miss it. He worked with Celebrities like the late Julia Child, Emeril Lagasse, Jarred Fogle from Subway and Martin Yen. He is sought after for recipe development by food companies and supermarkets. He develops many of the free recipes you pick up at the grocery store and tours supermarkets regularly teaching customers recipes and how to enhance their meals to get out of the "Food RUT". You can see him at Hannaford's, ACME, Lowes, Sweet Bay and Shaw's. He also endorsees his own line of products called Chef Rick Spices, Chef Rick Seafood , Proware Professional Kitchen Products and Bold Chef. He does product development for companies like All-Clad , Williams Sonoma and Westinghouse.
Go to www.myrastellidirect.com/chefrick to order foods and get a discount of 15% enter code STL15 or by phone 877-686-3276.
Manetti Family: Hawaiian Tuna Steaks with Pineapple Mango Salsa
2 (6 oz) Tuna Steaks
1 Fresh Pineapple
1 bunch Fresh Cilantro
1 green onion
1 red onion
2 fresh mangos
2 fresh limes
2 teaspoons sea salt
2 teaspoons fresh ground pepper
2 tablespoons olive oil
Remove skin and core from pineapple and slice into 1/2 inch think rounds, set aside.
Peel and remove seed from Mangos. Place Mango, 2 slices of pineapple Red Onion, Green Onion, Cilantro and 1 teaspoon of salt and pepper into a food processor. Pulse processor until ingredients are coarsely chopped. Squeeze Juice of two limes into processor and add in 1 tablespoon olive oil. Replace cover and pulse until all ingredients combine and are chopped into 1/4 dice. ( do not over process , leave salsa chunky) set salsa aside.
Pre-heat a non-stick skillet on Medium heat for 1 minute add in 1 tablespoon olive oil. Season both sides of Tuna steaks with 1 teaspoon salt and pepper , Place two slices of pineapple into the skillet and set each tuna steak on top. Sear for 4 minutes lift with spatula and place another piece of pineapple into skillet, flip Tuna steak and place on top of pine and sear second side , repeat for other tuna steak.
Remove Tuna steaks from skillet and place on you plate, top with 1-2 tablespoons of the Pineapple Mango salsa, garnish with Sprig of Cilantro and serve.
Chef Rick Tip. Serve this tasty Tuna steak with some fried sweet Plantains on the side.
Chef Rick’s Fried Sweet Plantains
3 large ripe plantains, peeled and bias cut into 1-inch thick slices. Plantains must have a very black skin to be ripe )
2/3 cup Coconut oil, or lard ( add about 1/2 inch or enough to cover half the thickness of plantains in the pan)
1 cup Raw Sugar or brown sugar
Peel and bias cut (diagonal) Plantains into one-inch thick slices. Heat the oil until medium hot to 350F. Toss Plantain slices in sugar and set onto paper towel.
Carefully add pieces of Plantain into the pan and fry the pieces for about 1 or 2 minutes per side. Reduce heat to low 300F and continue cooking, turning occasionally until they are brown and caramelized. Remove from pan and set onto serving platter,