Curry Leaf & Sumac Marinated Wahoo

Curry Leaf & Sumac Marinated Wahoo

Curry leaf and sumac marinated wahoo, as seen on NBC's Daytime Show. Recipe by Chef Jeffery Jew of Stillwater's Tavern and Bella Brava.

Spicy Garlic Kale with Poached Eggs

Spicy Garlic Kale with Poached Eggs

Ingredients

  • 1 tablespoon white vinegar
  • 2 large eggs
  • 1 thick slice of bread
  • Extra-virgin olive oil or room-temperature butter
  • 1 large or 2 small cloves of garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1 bunch kale, center ribs removed, sliced into 1/2-inch-wide ribbons
  • Kosher salt
  • 1/2-3/4 teaspoon sherry vinegar

Directions

  1. Bring a large pot of water to boil; reduce the heat to a simmer. Add the white vinegar to the water, and poach the eggs; gently set the cooked eggs aside on a paper-towel-lined plate. Reserve the poaching water; keep it at a simmer.
  2. Brush the bread with olive oil, and toast in a toaster oven, or toast and then spread with butter.
  3. Add about 1 teaspoon olive oil to a Dutch oven or large straight-sided nonreactive skillet. Add the garlic and red pepper flakes, and cook over medium heat until the garlic is just barely golden-brown, 1-2 minutes. Add the kale, and cook until wilted, 2-3 minutes; season with sherry vinegar, to taste.
  4. Transfer the kale to a plate, and top with the poached eggs (reheat briefly in the water they were poached in, if necessary). Serve with toast.

Honey Balsamic Dressing

Honey Balsamic Dressing

A simple vinaigrette for any green salad. Get base to customize in many ways.