International and local favorites at the Washington Metro Cookin - DC News FOX 5 DC WTTG

International and local favorites at the Washington Metro Cooking Show

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It's ten-thousand square feet of culinary mastery.

The Washington Metro Cooking Show features international chefs and local favorites.

FOX 5's Holly Morris visited the Washington Convention Center for a preview.


Kim O'Donnel's Sweet Potato Hummus

2 pounds orange-fleshed sweet potatoes (also sold as garnet or jewel yams)
1 medium-size yellow onion
Olive oil, for brushing
1 clove garlic, minced
2 tablespoons tahini
1/4 teaspoon paprika or other medium-heat ground chile pepper
1/2 teaspoon salt
2 to 3 tablespoons freshly squeezed lemon juice (about 1/2 medium-size lemon)
tools: Food processor or heavy-duty stand blender

Preheat the oven to 400°F.

Wash and scrub the sweet potatoes. Cut into 3- to 4-inch pieces, regardless of the width. Keep the skins on.

Slice the onion in half and peel. Brush the onion and sweet potatoes with olive oil and place in a baking dish in a single layer. Cover with foil and roast for 1 hour; the sweet potatoes should be extremely tender.

Let cool for about 10 minutes. Peel off the skins of the sweet potatoes.

Place all the roasted vegetables in the bowl of a food processor or heavy-duty stand blender and puree. Add the garlic, tahini, paprika, and salt and blend. Then gradually add 2 tablespoons of the lemon juice and taste. Add more as needed.

Serve at room temperature with chopped fruits and vegetables: apples, bell peppers, celery, endive, jicama, and pears are all great dipping companions.

Keeps well in an airtight container in the refrigerator for at least 3 days. The garlic flavor deepens with time.

Excerpted from "The Meat Lover's Meatless Celebrations" by Kim O'Donnel by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012

Chef Jason Roberts "Thai Fish Salad"

This is the sort of salad you can prepare in minimal time, looks impressive and is loaded with protein and omega fatty acids.
If green mango is unavailable substitute green papaya, and if that fails add some ruby grapefruit segments roughly chopped.
Serves 2

1 tbs olive oil
200g (7oz) fresh kingfish, skin and bones removed
1 small red chilli, finely chopped
1 clove garlic
1 tbs palm sugar
2 limes
1 tbs fish sauce
A handful of bean sprouts
2 large red chillies, seeds removed and finely sliced
2 small green mangoes, peeled, sliced and finely shredded (the French call it julienne)
½ bunch mint leaves
½ bunch coriander leaves
½ handful, crisp fried Asian shallots

1. Heat oil in a pan till a blue haze appears. Add kingfish and brown on both sides for a couple of minutes. Now depending on how thick the fish is, will determine on how cooked your piece of fish is.
2. In a mortar and pestle, (a big heavy bowl looking thing with a heavy short stick for crushing food stuffs) add the chopped chilli, garlic and palm sugar. Crush to a paste. Add the lime juice and fish sauce. Taste it, it should be good. If the flavours are a little unbalanced, add a little more chilli or palm sugar to your liking.
3. After the kingfish has had a few minutes to rest, slice it thinly, place into a large mixing bowl, along with remaining ingredients and dressing. Mix lightly and serve.

Copyright Jason Roberts 2006 all rights reserved


Total preparation & cooking time: 30 minutes

1boneless beef top sirloin steak, cut 1 inch thick (about 1/2 pound)6teaspoons olive oil, divided1/2teaspoon salt, divided3/4teaspoon pepper, divided1large navel orange1large Fresh California Avocado2loaves naan bread, (about 3 ounces each)4cups mixed salad greens
1. Rub both sides of beef steak with 1 teaspoon olive oil; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper.
2. Cut bottom and top off orange. Remove remaining skin from orange; cut into segments; reserve. Cut avocado in half; remove pit, but do not peel. Squeeze juice from two cut ends of orange over cut sides of avocado, then brush with 1 teaspoon olive oil. Sprinkle with remaining salt.
3. Brush both sides of naan bread with 2 teaspoons olive oil.
4. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. During last 2 to 3 minutes of grilling, place avocado, cut side down, and naan bread on grill; turn bread once.
5. Meanwhile, toss salad greens with remaining olive oil and pepper. Add orange segments to salad. Remove skin from grilled avocado. Cut avocado into slices; add to salad and toss gently. Carve steak into thin slices; place on top of salad. Cut naan into wedges; arrange around salad.
Makes 2 servings

Nutrition information per serving: 682 calories; 36 g fat (6 g saturated fat;
22 g monounsaturated fat); 70 mg cholesterol; 948 mg sodium; 59 g carbohydrate;
12.1 g fiber; 34 g protein; 9.7 mg niacin; 0.9 mg vitamin B6; 1.4 mcg vitamin B12;
4.3 mg iron; 31.8 mcg selenium; 5.6 mg zinc; 128.8 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
© Cattlemen's Beef Board and American National CattleWomen, Inc.

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