1. Hey Tyler.

The clafoutis sounds delicious. I'm going to give a whirl this weekend.
Glad things are going well for you.
Kat
PS-are you watching the new season of The Deadliest Catch?

kat at 3:38PM on May 2nd 2007

2. Tyler
I agree using locally grown products is the way to go.It makes for a very healthy lifestyle.
Blossom where you are planted!!
be good,
Miss M.

Lisa Milanese Evans at 8:27PM on May 2nd 2007

3. Hi Tyler, Your recipe for Clafoutis with fresh cherries, sounds wonderful. If I can find some fresh cherries this weekend I'll be making that recipe. I have a question regarding fiddleheads? I've heard of them but never tasted them. I was at a restaurant and they had fiddleheads with shrimp but I had something else. Didn't want to order something I might not like since this place was a tad pricey. Do you boil them, saute them, fry them? Is the whole thing edible? I really haven't found much info on line and the one culinary chef I get help from is in Europe. I sure hope you or Anthony can give me some help. Thanks. I'll lett you know how the cherry clafoutis turns out. :-)

Suz at 7:04PM on May 3rd 2007

4. Barb Ziegner wrote...

I thought Tyler did a show on Fajitas on “THE ULTIMATE”. I do have the cookbook and there is no recipe for fajitas in it. Can you help by giving me a recipe for steak fajitas? Since tomorrow is Cinco de Mayo we are planning our own little celebration. Your help is much appreciated. Please tell Tyler that my family just loves his style! Barb Ziegner

Hi -

Thanks for your comment Barb - for everyone out there also planning a Cinco de Mayo party here's Tyler's recipe for "The Ultimate Fajitas"

thanks
Anthony Hoy Fong
(Tyler's Sous Chef)


THE ULTIMATE FAJITAS
Recipe courtesy Tyler Florence

Prep Time: 50 minutes
Cook Time: 20 minutes
Yield: 6 to 8 servings

Marinade (Mojo):
1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipolte chiles, in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt

2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm
Guacamole, recipe follows
Good quality store bought salsa

In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
Preheat a ridged grill pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

Thinly slice the steak against the grain on a diagonal.

To serve:
Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
May also be served with sour cream and shredded cheese.

Anthony Hoy Fong at 10:21AM on May 4th 2007

5. Hi Suz,

Thanks for your comments - Fiddleheads are a Spring delicacy that appears on menus around May through July. They are essentially an unfurled young fern frond and they kind of taste like asparagus but with a nuttier profile. The texture should remain slightly crisp when cooked and they obviously have great visual appeal in any dish. They are pretty versatile and easy to prepare - just wash them well and treat them as you would asparagus or broccoli florets i.e. you can saute them, serve them in a pasta dish, roast them, or even make a puree soup out of them - just be sure to save a couple for garnish!). Like any vegetable, do not over cook them otherwise they will be bitter. Let us know how it goes -

thanks

Anthony Hoy Fong
Tyler's Sous Chef

Anthony Hoy Fong at 11:15AM on May 4th 2007

6. Just was wondering who that caterer was for your demo in San Francisco, and if you'd hire them in the future.
Thanks!
K

K. Ogilvie at 3:31AM on May 5th 2007

7. Enjoyed seeing you on the Foodnetwork Caters your Wedding show Tyler. You were about the only redeeming thing about the show tho. You and the cake. LOL

kathy at 12:53AM on May 6th 2007

8. Hi Tyler,

Just saw you on The Hawaiian Wedding Special with Giada. The steak you made looked delicious. Your food looked better than hers. I also saw the new Applebee's commercial. I am looking forward to seeing the Fit Kids Show as well.

karen at 4:55PM on May 6th 2007

9. Hi Tyler,
I was just wondering who your caterer was in San Francisco for your event at Macy's, and if you would ever hire them in the future.
Thanks
K

K. Ogilvie at 8:21PM on May 7th 2007

10. Tyler, In your recipe for the filet mignon and the bacon and blue cheese romaine salad you list 3/4 cup grated parmigiano-reggiano, where does it go? There is no mention of it in the directions. Your reply would be greatly appreciated! The recipe sonds delicous!

Peggy at 9:01AM on May 16th 2007

11. Tyler, In your recipe for the filet mignon and the bacon and blue cheese romaine salad you list 3/4 cup grated parmigiano-reggiano, where does it go? There is no mention of it in the directions. Your reply would be greatly appreciated! The recipe sonds delicous!

Peggy at 9:02AM on May 16th 2007

12. I am interested in finding out what type or where I can purchase mixing bowls similar to those used by Tyler Florence on his show. His bolws are wonderful! They are large, and appear to be made of very thick glass. Can you please let us know the manufacturer and where we can buy bowls similar to Tyler's? Thanks!

Kay Decker

Kay Decker at 7:04PM on Mar 11th 2008