Top Chef Ron Duprat
Chef Ron Duprat is best known as one of the top competitors on Bravo TV’s“Top Chef” and Bar Rescue During that season’s competition in Las Vegas, Duprat, amazed judges with is exotic flavors, combining rich Caribbean heritage flavors with French Accents and Food and Beverage Director / executive Chef for Bridgewater Golf and Country Club Carmel Indiana
Duprat was featured onthe View, BET,Gourmet, Elle Magazine; Bon Appetites, Essence Magazine Ebony Top Chefs 2015; Huffington post recognized him as one10 Black Chefs That Are Changing the Food World .The Root recognized him How 12 Black Chefs Cooked Their Way to the Top of the World” In 2010, Oprah magazine named Chef Duprat Recipe Her Favorite Butternut Squash and Sweet Potato Bisque.
Chef Ron join the U.S. State Department Chef's Corp for Culinary Chef Ron has been traveling Southeast ASIA sharing his culinary prowess in cooking demonstrations, Chef Ron has prepared amazing meals for President and First Lady Obama, Jay Z and Beyoncé’, Usher and many more. Chef Ron has used his cooking skills to also become actively involved in fighting child obesity and healthy kids eating. He’s affiliated with several major causes, including the First Lady Michelle Obama’s ‘Let’s Move’ campaign, No Hungry Kids, the Black Culinarian Alliance (BCA), The Word and Actions, World Central Kitchen, Clean Cook Stove
FOLLOW CHEF RON ON FB & IG: @TOPCHEFRON
Chef Ron’s favs
Chef Ron Bells and Evans Roasted Chicken
One 4 to 4 1/2 pound chicken
Maldon salt
ground black pepper
6 garlic cloves peeled
5 thyme sprigs
6 medium sized Yukon gold potatoes
2 medium-sized carrots peeled
1 Vidalia onion
1 lemon sliced into wedges
About 1/4 cup EVOO Methods
Preheat oven to 475°F
Vegetables Place the vegetables and the thyme sprig into large roasting pan Add 1/4 cup of the Extra Virgin olive oil.
Chicken Season your chicken thoroughly with salt and pepper.
Place chicken directly on top of the vegetables, breast side up.
Place the pan in the oven and roast the chicken until the thickest part of the thigh registers 160°F on a meat thermometer and the juices run clear. (About 50-60 min)
Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes before carving to serve. You can keep the vegetables warm by keeping them in the now-turned-off oven while the chicken is resting. Stir to coat the vegetables with the cooking juices before serving.
Cut the chicken into serving pieces. Place vegetables on a serving platter with the chicken pieces arranged on top. Sprinkle with a few
finishing sprinkles of salt.
Pork Chops with Garlic Green Beans and Medley of Fingerlings Potatoes
Potatoes
¾ pound haricot vert, trimmed Maldon salt
1. Put the potatoes in a large pot, cover with cold water by 2 inches, and add 2 tablespoons of salt. Bring to a boil, cover, and cook until a skewer inserted into the center meets with no resistance, about 15 minutes.
2. Prepare an ice bath. Bring a large pot of water to a boil; add 2 tablespoons of salt and the green beans, and cook until the green beans are crisp-tender, about 4 minutes. Drain well, plunge into the ice water, and let sit for 2 minutes. Drain again and place on a sheet pan
lined with paper towels to dry.
Pesto
½ cup extra virgin olive oil
1 small clove garlic, finely chopped
Pinch of red pepper flakes
2 tablespoons finely chopped toasted pine nuts,
1 cup loosely Basil finely chopped
Maldon salt
ground black pepper
2 teaspoons red wine vinegar
Whisk together the oil, garlic and pepper flakes in a small bowl. Mix
in the Basil and nuts and season with salt and pepper.
Pork Chops
6 cups cold water
1/3 cup kosher salt
1/3 granulated pure cane sugar
10 whole black peppercorns
8 sprigs savory or thyme
2 cloves garlic, smashed
4 10-ounce bone-in center cut pork chops,
4 tablespoons rendered pork
2 shallots, finely diced
2 cloves garlic, smashed
1 tablespoon finely chopped fresh savory or thyme
Cooked Fingerlings potatoes and green beans,
Maldon salt
ground black pepper
1. Combine the water, sugar, salt, peppercorns, savory, garlic and chile flakes in a medium saucepan, bring to a boil over high heat, and cook until the salt/sugar is dissolved, about 5 minutes. Remove from the heat and let cool completely, about 20 minutes.
2. Put the pork chops in a 9-inch baking dish, add the cooled brined, cover with dish with plastic wrap, and refrigerate the pork for at least 4 hours and up to 8 hours. (Bringing longer than 8 hours will change the texture of the pork significantly and is not recommended.)
3. Thirty minutes before cooking the chops, remove them from the brine, rinse with cold water, and pat dry. Put the chops on a plate and let sit at room temperature.
4. Heat the pork fat in a large sauté pan over medium heat until it begins to shimmer. Season the pork lightly with salt (as there was salt in the brine) and liberally with pepper. Cook the chops until the bottom is golden brown, about 5 minutes. Turn the chops over and continue cooking for 3 minutes longer, then remove from the heat, cover the pan, and let sit for 5 minutes. Remove the chops to a plate and loosely tent to keep warm.
5. There should be about 4 tablespoons of rendered fat left in the pan; if there isn’t, add more pork fat or canola oil and heat over medium heat until the oil begins to shimmer. Add the shallots, garlic cloves, salt and pepper and cook until soft. Add the greens, salt and pepper and cook for 2 minutes. Add the potatoes and cook, stirring occasionally, until heated through and coated in the shallot mixture, about 5 minutes. Season well with salt and pepper and transfer to a platter. Top with the pork chops and any accumulated juices from the pork, and drizzle each chop with some of the pesto.