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.
Holiday Herb Crusted Pork Roast
8 large garlic cloves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
2 tablespoons olive oil
1 (3 -4-pound) Pork Roast (Bone in tastes best)
Ground Sea Salt
Ground black pepper
4 ounces thinly sliced bacon or Italian pancetta
1 1/2 cups vegetable broth
1 1/2 cups dry white wine
Blend the garlic, rosemary, thyme, basil, parsley and oil in a small food processor, scraping down the sides of the bowl occasionally, until a finely chopped or paste begins to form. Remove from food processor and set aside.
Wash and trim your pork roast, then generously sprinkle with salt and pepper. Using a pastry brush spread half of the herb mixture onto your roast. Next, place bacon (or Pancetta) slices onto your roast overlapping slightly to cover the roast completely. If your roast is frenched (bones exposed) then only cover the roast not the bones. Spread the remaining herb mixture over the bacon wrapped pork. Place the pork in a roasting rack in an oven safe roasting pan. Cover and refrigerate at least 1 hour or overnight.
To roast, preheat the oven to 400 degrees F. Add 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Place pork in oven. as pork roast baste with remaining broth and wine. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 55 minutes to 1 hour.
When done remove from oven and cover let rest for 15 minutes for the juices to reabsorb then serve.
Chef Rick Tip: place roasting pan on stove top and heat on medium heat, when hot add additional wine or broth to deglaze pan. Stir to remove bits, pour out and serve as tasty gravy.
Pan Seared Sea Bass
With White Wine and Ginger Leek Reduction
Prep Time: 30 minutes
2 tablespoons olive oil
2 tablespoons butter, divided
2 (6 to 8-ounce) fillets sea bass, skin on
Salt and freshly ground black pepper
1/3 cup white wine
4 sprigs fresh parsley (chopped finely)
1 thinly sliced leek
1 teaspoon fresh grated ginger
1 bunch white or green asparagus
Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper and parsley. Place fillets in skillet and cook about 5 minutes on each side. When the fish is cooked, (4-5 minutes per side) white in color firm to the touch remove from pan and set aside.
In a separate pan steam or sauté asparagus until tender, set aside.
Place pan back on stove and heat, add remaining tablespoon of butter and oil, heat. Add leeks, and ginger, sauté for 1-2 minutes to cook leek, finally add in white wine and de-glaze pan. Simmer on medium heat to reduce liquid by ½.
To plate, place 4 asparagus stalks onto you plate then place sea bass filet on top of that, using a spoon place a generous amount of the reduction over the bass and serve.
Chef Rick Tip: Serve this recipe with fried plantains for a side!
Grandma Chewy Oatmeal Cookies
Prep Time : 15 minutes
Makes: 2 dozen cookie
7 ounces all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups old fashioned oats
8 ounces unsalted butter, softened
1 ½ cup packed light brown sugar
2 large eggs, beaten lightly
1 tablespoon honey
2 teaspoons pure vanilla extract
6 ounces dried cranberries
Pre heat oven to 350 degrees F. Line sheet pans with parchment or cook on nonstick cookie sheet
Mix the dry ingredients together, and then fold in the oats. Set aside.
Beat the butter and brown sugars together until light and fluffy next add the eggs, honey and vanilla mix to 1 minute. Then combine, flour, baking soda and salt. Add to sugar mixture for an additional minute
To finish fold in the cranberries. using a tablespoon scoop one spoon full onto your cookie sheet. leave at least an inch or two between cookies for them to spread
Bake in oven for 9-10 minutes.
Remove from and let cool for 5 minutes, using a spatula transfer to a wire rack to cool.
Chef Rick Tip : try adding in 4 ounces of white chocolate chips to the recipe for an even more delicious treat.