Celebrity Chef James Canora
James Canora, a 10-year member of Continental Airlines’ Congress of Chefs, is the corporate chef at Delmonico’s in New York, America’s first fine-dining restaurant. He is also owner of NYC Culinary Events, a company that specializes in menu consulting and catering for upscale events including the Masters and Ryder Cup golf tournaments, the US Open, the Tribeca Film Festival, and the Breeders Cup. Canora has lent his expertise to the National Foundation for the Advance-ment of the Arts, Share our Strength’s Taste of the Nation, and Lifebeat Music Industry Fights AIDS.
In his previous position at the world-famous Tribeca Grill, Canora oversaw hundreds of special events and became known as Chef to the Stars. We caught up with our star chef and asked him a few questions.
Q. What influenced your decision to become a professional chef?
A. I grew up surrounded by people who loved creating good food and began to learn to cook at the age of 12 in the family’s catering business.
Q. What food reminds you of childhood?
A. Definitely eggplant parmesan. It’s what mama used to make!
Q. Who is your favorite chef?
A. Daniel Boulud, because he runs a tight operation at his restaurants. Plus, he always seems to be involved and present. That’s impressive.
Q. What’s your favorite dining experience in New York?
A. Naturally, its Daniel Boulud’s four-star restaurant Daniel. I’ve never had a disappointing meal or bad service.
Q. What do you think will be the next trend in fine cuisine?
A. Commercial kitchens will join the active environmental movement by going green. Also, fine restaurants will respond to the increasing public awareness of nutritional health by providing information such as caloric content on the menu.
Q. We hear that you have co-authored a new cookbook with legendary food writer Judy Choate.
A. Yes, the book was released this month and is called Dining at Delmonico’s: The Story of America’s Oldest Restaurant. The book includes re-creations of many historic dishes from New York’s first celebrity chef, Charles Ranhofer, who wrote The Epicurean. The book became known as the food bible. It was way ahead of its time!
— Tammy Briggs
Seared Diver Scallops with Sweet Corn Flan
Ingredients:
- 18 diver scallops
- 1/4 cup onions, diced
- 3 Tbsp. butter
- 3 Tbsp. cooking oil
- 1 cup mushrooms, cooked
- 2 cups corn, cooked (frozen or canned)
- 2 Tbsp. scallions, julienned
- 1 cup heavy cream
- 2 eggs, beaten
- 2-3 Tbsp. leeks, diced
- 1 Tbsp. truffle oil (optional)
- 1/2 cup pea shoots, as garnish
- To make corn flan, add leeks, 1/2 cup corn, and 1/2 cup cream to small pot; let simmer 5 minutes; pureé in blender.
- Mix 1/2 cup cream with 2 eggs and truffle oil; gradually add pureé.
- Spray six 4 oz. aluminum ramekins with cooking spray and fill to ¾ level.
- Add water to fill ramekins and cover with aluminum foil; bake at 350°F for 30-35 minutes or until set. Let cool. Set corn flans aside.
- In a pan, sauté onions, 1 Tbsp. butter, and 1 Tbsp. oil for 1 minute over medium-high heat until fragrant; add sliced mushrooms and toss to mix; let wilt for 2-3 minutes; add 1 cup corn. Saut until hot. Season with salt and pepper. Transfer to a bowl and add scallions.
- Wipe out pan and heat at medium-high until hot. Add 1 Tbsp. oil and 1 Tbsp. butter; quickly add half the scallops. Sear for 2 minutes per side until browned. Season with salt and pepper; transfer to baking sheet.
- Repeat step 6 with remaining scallops.
- Reheat corn flan at 375°F for 10-12 minutes. Warm scallops for 5 minutes before serving.
- Plate by topping a dollop of corn mixture (from step 5) with 1 corn flan and 3 scallops. Serves six.
