Chef Recipes 2016-10-18T14:15:40+00:00

Delicious Chef Inspired Recipes

Each Serving is to contain 1000 mgs. (1 gram) Phase 2®

Cajun Spice

1 tbsp cayenne
1 tbsp garlic salt
2 tsp dry basil
1 1/2 tsp crushed bay leaves
1 1/2 tsp coarse-ground black pepper
1 tsp each ground white pepper
1 tsp rubbed sage
1 tsp ground thyme
1/2 tsp ground allspice

Baked Potato Topping

1/4 tsp Onion salt
1/4 tsp Season salt
1/4 tsp Dried Chives
2 tsp Butter Buds

Italian Seasoning Mix

2 Tbsp dry rosemary leaves
3/4 tsp fennel seed
1/4 cup oregano leaves
1/4 cup basil leaves
3 Tbsp parsley leaves
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp dry thyme leaves
1 tsp salt

Recipes by Chef Gerard Viverito

Yield: 4 to 6 servings

Ingredients:
1 small shallot, finely chopped
2 oz extra-virgin olive oil
1 pound asparagus, thin spears
1 cup green spring peas
1 cup fava beans [fresh, shucked] 2 ea endive, cored and julienned
1 ea red bell pepper, small dice
.5 cup chopped flat- leaf parsley, a couple of handfuls
1 pound penne
3 Tbsp apple cider vinegar
1 Tsp Agave Syrup
Salt and freshly ground black pepper
6 packets Natrol® Carb Intercept® Sprinkles

Directions
Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

Bring a large pot of water to a boil over medium-high heat, adding 1 tablespoon of salt per quart of water.

Blanch the peas, asparagus and fava beans for 5 minutes, less if smaller, then lift them out of the simmering water and plunge them into an ice water bath. Drain, pat dry and set aside. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Pop the fava beans out of their skins and reserve the beans.

Combine chopped, cooked asparagus with endive, red bell pepper, cooked pasta, green peas, favas and chopped parsley.

Heat shallot and oil in in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
Pour vinegar into a small bowl and whisk in agave and cooled shallot oil. Pour dressing over salad and mix. Season salad with salt and pepper to taste.

Sprinkle one packet of Natrol® Carb Intercept® Sprinkles on each serving

Recipes by Chef Gerard Viverito

2 # ripe heirloom tomatoes, peeled, seeded, and diced
1# Cucumbers, peeled, seeded, and diced
1/4 cup minced red onion
2 Tsp minced garlic
2 Tbsp chopped fresh basil leaves
1 Tsp sea salt, preferably gray salt
TT black pepper
Panzanella Croutons, recipe follows
2 cups trimmed arugula
Parmesan, for shaving
Dressing as needed, recipe follows
Grilled shrimp, recipe follows
6 packets Natrol® Carb Intercept® Sprinkles

1. In a bowl, combine the tomatoes, cucumbers, onion, garlic, salt, and pepper. Add the croutons, dressing and arugula and toss well. Divide mixture among 4 plates. Top each serving with an equal amount of shrimp. With a vegetable peeler, shave the Parmesan over the salad. Add 1 packet of Natrol® Carb Intercept® Sprinkles to each serving.

Panzanella Croutons:
1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustle ss cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper

Preheat oven to 375 degrees F and preheat a cookie sheet in it.

Melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet.

Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool.

Dressing
3 fl oz Extra Virgin Olive oil
1 fl oz Flax Seed Oil
2 fl oz Honey or Agave Syrup
2 fl oz Raw Apple Cider Vinegar
1/8 tsp Spriulina
1/4 tsp Celery Seed

Place all ingredients in a mason jar and shake until emulsified.
Season to taste if desired with some salt and pepper
Dress Greens and plate

Gilled Shrimp
2 pounds raw jumbo shrimp / prawns
1/3 cup olive oil
2 cloves garlic, crushed
fresh ground black pepper
juice of 1 or 2 limes

Split each shrimp on underside down to tail Put shrimp in bowl with remaining ingredients. Stir well to coat. Cover and refrigerate for 45 minutes. Grill 6 inches from heat over a low charcoal fire or alternately saute over medium high heat.

Recipes by Chef Gerard Viverito

Yield: 6 to 8 servings

Topping:
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
2/3 cup rolled oats
1 cup crushed amaretti cookies, coarsely crushed
3/4 cup sliced almonds
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
6 packets Natrol® Carb Intercept® Sprinkles

Filling:
2 tablespoons agave syrup
2 tablespoons all-purpose flour
3 pounds blueberries
3 tablespoons Amaretto liqueur

Topping
1. Combine the flour, sugars, and phase 2 in a medium bowl to blend. Add the oats cookies and almonds and mix well. Cut the butter in and blend until moist clumps form.

Filling
1. Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the blueberries, and toss to combine. Stir in the liqueur.

2. Spoon the mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes.

3. Sprinkle one packet of Natrol® Carb Intercept® Sprinkles on each serving

Recipes by Chef Gerard Viverito

1/2 pound Italian hot sausage
1 large red onion, cut into 1/4-inch thick slices
2 large yellow pepper, cored, seeded and quartered
2 large red pepper, cored, seeded and quartered
Olive oil
Salt and pepper
1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
1/2 pound grated fontina cheese
1 cup Old Chatham’s sheep’s milk ricotta
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh oregano
Basil Vinaigrette, recipe follows
4 Pkg Starchlite Carb-Intercept to go sprinkles
Preheat a grill.

Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch rounds. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices.

Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.

Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes.

Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Sprinkle with carb intercept sprinkle, Slice and serve.

Basil Flax Vinaigrette:
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/2 cup olive oil
1/4 cup Flax Oil

Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

Recipes by Chef Gerard Viverito

Yield: Makes about 1 cup (4 servings)

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Northern Italians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Sardo or Parmesan cheese
1 teaspoon coarse kosher salt
4 packets Natrol® Carb Intercept® Sprinkles

Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth.

Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

Add one packet of Natrol® Carb Intercept® Sprinkles to each serving and toss to combine with the pesto sauce.

Recipes by Chef Gerard Viverito

Yield: 4 servings

4 large vine ripened tomatoes, cut into large cubes or wedges
1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
1 1/4 cups thinly sliced red onions
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup Italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed
and spun dry, torn into pieces
Salt and freshly ground black pepper
4 packets Natrol® Carb Intercept® Sprinkles

In a large bowl, combine the tomatoes, bread, and onions.

In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Add one Natrol® Carb Intercept® Sprinkles packet to each serving and toss to combine.

Recipes by Chef Gerard Viverito

Yield: Makes 6 servings

1 oz dried morel mushrooms
1 1/2 cups warm water
1/2 lb Bell Peppers, trimmed and cut into 1-inch strips
1/4 lb green beans (preferably haricots verts), trimmed and cut into 1-inch pieces
3/4 cup Diced Squash and Zucchini
2 teaspoons minced garlic
1/2 teaspoon dried hot red pepper flakes
4 tablespoons extra-virgin olive oil
1 1/2 pints grape tomatoes
1 tablespoon lemon juice
3 tablespoons water
1 lb Malfadine pasta
1/4 cup olive oil
1 teaspoon finely grated fresh lemon zest
2 oz finely grated Parmigiano-Reggiano (1 cup)
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh basil
1/3 cup pine nuts (1 1/2 oz), lightly toasted
Garnish: Parmigiano-Reggiano shavings
6 packets Natrol® Carb Intercept® Sprinkles

Prepare vegetables:
Soak morels in warm water in a small bowl 30 minutes. Lift mushrooms out of water, squeezing excess liquid back into bowl. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve. Rinse morels thoroughly to remove grit, then squeeze dry. Discard any tough stems. Halve small morels lengthwise and quarter larger ones.

Cook 1 teaspoon garlic and a rounded 1/4 teaspoon of red pepper flakes in 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute. Add vegetables and salt and pepper to taste and cook, stirring, 2 minutes, then transfer to a bowl. Reserve skillet.

Cook tomatoes:
Cut half of the tomatoes into quarters and halve the remainder lengthwise.

Cook remaining teaspoon garlic and remaining rounded 1/4 teaspoon red pepper flakes in remaining 2 tablespoons oil in skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute. Add quartered tomatoes with salt and pepper to taste and simmer, stirring occasionally, until tomatoes are softened, about 3 minutes. Add halved tomatoes, lemon juice, and water and simmer, stirring occasionally, until sauce is thickened and halved tomatoes are softened, 3 to 4 minutes. Keep tomatoes warm.

Cook pasta and assemble dish:
While tomatoes are cooking, return water in pot to a boil and cook pasta until al dente.

Drain in a colander. Immediately add extra virgin olive oil, zest, and morels to empty pasta pot and simmer gently, uncovered, 2 minutes. Stir in cheese and add pasta, tossing to coat and adding as much of reserved morel soaking liquid as necessary (1/2 to 2/3 cup) to keep pasta well coated. Add vegetables, parsley, basil, pine nuts, and salt and pepper to taste and toss gently to combine.

Serve pasta topped with tomatoes and Parmigiano-Reggiano shavings.

Sprinkle one packet of Natrol® Carb Intercept® Sprinkles on each serving.

Recipes by Chef Gerard Viverito

Yield: Makes 6 servings

1 red bell pepper, Julienne
1 yellow bell pepper, Julienne
1 green bell pepper, Julienne
2 tablespoons olive oil
2 cloves garlic, minced
2 diced tomatoes
1 pound Malfadine or other dried pasta
4 tablespoons olive oil
4 skinless, boneless chicken breast halves 1″ dice
1/2 teaspoon basil
1/2 teaspoon rosemary
1 fl oz lemon juice
1/4 cup grated Parmesan cheese
6 packets Natrol® Carb Intercept® Sprinkles

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes and simmer 10 minutes. Reserve
  3. While pasta is cooking, heat 2 tablespoons oil over medium heat in a large skillet. Cook chicken in oil until juices run clear, 5 to 10 minutes.
  4. Add the pasta and vegetable mixture to the pan, sprinkle with basil, rosemary, and Parmesan.
  5. Add 1 packet of Natrol® Carb Intercept® Sprinkles to each serving of pasta
Recipes by Chef Gerard Viverito

Yield: 3 cups (6 servings)

1 Pound Penne or Ziti precooked, cooled and lightly oiled
10 to 12 fresh plum tomatoes (approximately 2 to 2 1/2 pounds)
or 1 10 oz. can Diced Italian Tomatoes
4 ounces extra-virgin olive oil, plus additional extra-virgin olive oil, optional
3 cloves garlic, finely chopped
Pinch crushed red pepper
1/2 medium onion, finely chopped
1/2 cup dry white wine
Kosher salt
1 cup Freshly chopped parsley
1 cup Freshly chopped basil leaves
6 packets Natrol® Carb Intercept® Sprinkles

Dice tomatoes into 1/4″ cubes.

Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Sauté until garlic turns slightly golden. Add chopped onion and sauté an additional minute.

Add chopped plum tomatoes and cook approximately 30 minutes. Add wine and reduce. Add salt to taste. Add chopped parsley, basil, and seasoning blend and extra virgin olive oil if desired, just before using.

Add 1 packet of Natrol® Carb Intercept® Sprinkles to each serving of pasta and toss to combine.

Recipes by Chef Gerard Viverito

Yield: Makes 8 servings

Grand Marnier Strawberry Compote
4 pints strawberries, stems removed and quartered
1/2 cup Grand Marnier
1/4 to 1/2 cup sugar
2 tablespoons fresh lemon juice
Pinch (1/16 teaspoon) kosher salt

Chantilly Cream
1 cup cold heavy cream
2 tablespoons confectioners’ sugar
8 packets Natrol® Carb Intercept® Sprinkles

Shortcake Biscuits:
2 cups self rising cake flour
2 tablespoons sugar
1 stick unsalted butter
2/3 to 3/4 cup buttermilk, milk or heavy cream
2 tablespoons buttermilk
2 tablespoons sugar
2 tablespoons soft butter

Place the berries in a colander and quickly rinse them under running cold water. Pour them on a pan or tray lined with several thicknesses of paper towel to drain for 5 minutes.

In large mixing bowl, combine strawberries, Grand Marnier, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.

Make Chantilly Cream:
Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.

Make Biscuits
In a large bowl, sift together flour and sugar. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.

In a medium bowl, whisk together buttermilk and cream. Add liquid mixture to dry mixture, stirring with fork just until dough forms.

Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.

Preheat oven to 400°F.
On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.

To Plate:
Cut biscuits i n half horizontally and place each bottom half in wide bowl or on plate. Divide compote among bowls, spooning strawberries onto biscuit bottoms and pouring some juice into each bowl. Top each shortcake with Chantilly Cream, sprinkle with one packet of Natrol® Carb Intercept® Sprinkles, and add biscuit top. Pour the remaining berries on the top.