watermelon curry floyd cardoz

26
Dec

(CBS News) NEW YORK - Celebrity chef Floyd Cardoz is a native of Bombay, India, where he planned to become a doctor - until he read the Arthur Hailey novel, "Hotel.". He's a partner and executive chef at the recently-opened red-hot "North End Grill" in Manhattan, where Floyd departs from his usual fare, which leans toward more traditional Indian cuisine, and instead puts his spin on an American-style bar and grill, with dishes such as Grilled Red Snapper, aged rib eye steaks and Seared Sea Scallop with Cauliflower. 3. A post shared by Floyd Cardoz (@floydcardoz) on Mar 17, 2020 at 1:34pm PDT Cardoz was born in Bombay, India, and moved to New York City to work in restaurant kitchens. Put the trimmings (but not the rind) in a blender along with the rest of the melon, coarsely chopped, and any juice from the cutting board. Because Floyd Cardoz said so, and that was that. 1 tablespoon shallots. A month ago, on March 25, Floyd Cardoz, chef extraordinaire, passed into the ages, a victim of coronavirus. From most points of view, it doesn’t make a lot of sense for one restaurant to serve about a dozen egg dishes, unless it’s a diner. © 2012 CBS Interactive Inc. All Rights Reserved. Add the mustard seeds when dals start to color. The fish can be coated 2 hours ahead and chilled, covered with plastic wrap. Blend until smooth to make watermelon juice (you should have about 3 cups.). 3. Jean Schwarzwalder for The New York Times. The cause was the coronavirus, his family said. Grind coriander seeds with Aleppo pepper in an electric spice/coffee grinder. Floyd Cardoz was a celebrated Indian-born American chef, beloved for … Sprinkle the halibut with salt and freshly ground pepper. All "CBS This Morning: Saturday" recipesBlog: "What's Cooking"Special section: Food and Wine, Rice-Flaked Crisped Halibut on Watercress with Watermelon Curry, 1. You could, without much trouble, pick out all the flavors and still be surprised by what they did together. California Privacy/Information We Collect, 2 tablespoons extra-virgin olive oil plus 1/2 tablespoon extra for finishing dish, 1 large clove garlic, peeled and finely chopped, 1 1/2 teaspoons fresh ginger, peeled and finely minced, 1 cup rice flakes or crushed unsweetened puffed rice cereal, 6 6-oz. moneyrf.com/floyd-cardoz-showed-how-to-honor-a-cuisine-by-bending-it Add the watermelon juice and bring to a boil over moderately high heat, stirring occasionally, until reduced to about 1-1/2 cups, about 15 minutes. New York had seen fancy, expensive Indian restaurants before Tabla and Bread Bar. 2. Makes 4 servings Hand’s-On Time: 30 minutes Total Preparation Time: 45 minutes Suggested Accompaniments Gingered Spinach Yogurt, tomato. 2. Mr. Cardoz … Cook until the garlic is softened and fragrant, about 2 minutes, stirring constantly so that the garlic doesn't take on color. Floyd stops by CBS This Morning to share his ultimate dish — Rice-Flaked Halibut with Watermelon Curry. Fill the shaker with ice. Serve with fried eggs and crusty bread. Mr. Cardoz was wild about eggs, though, and crazy for Scotch, so at North End Grill he bet heavily on both. Cook for 1 minute and add curry … Cook the cumin seeds, stirring constantly, until they bloom and are fragrant, about 30 seconds. While the second batch of halibut is roasting, reheat the watermelon curry over low heat and keep warm. Season the curry with salt, pepper, and lime juice to taste. Photo: Mohammed Jaffer/SnapsIndia. 1 teaspoons chilies. Chef Floyd Cardoz, 1960-2020. Cardoz… Squeeze out any remaining juice from the membranes into the zest mixture, and stir in the lime sections. Cut the sections out of the limes as you would from a grapefruit, then cut each section into thirds. They’re considered a cooling spice because they cause the body to perspire and thus cool down. The chef Floyd Cardoz in 2016 in the kitchen of Paowalla, one of several New York restaurants where he showed his creative touch. NEW YORK – The last time I briefly met Flyod Cardoz, … Most impressively, he built his own kitchen language from elements of his childhood and early professional training in India; his labor in precise, demanding Swiss kitchens; the lessons in juxtaposing ideas from different cuisines that he imbibed under Gray Kunz at Lespinasse; and his life as an immigrant who survived and ultimately thrived in New York City. How could watermelon juice be a major ingredient of an expensive main course at a serious restaurant? 1 sprigs curry leaves, julienned. Sept 7, 2012 He told us about what happens to a culture that is carried to the United States, too, how it could be honored even as it was bent nearly beyond recognition. For more of Floyd's recipes, go to Page 2. Remove the zest from the limes with a zester (be careful not to include any of the white pith -- the spongy inner layer of the rind), and put in a small bowl. Yours in all probability did, too, for those who went to Tabla, the restaurant off … There is so much joy in your meal when you cook with an open heart." It was interesting to find out from Floyd … He was 59. Diners will be reunited with Tabla signatures like rice-flaked halibut in watermelon curry, tamarind margaritas, and bacon naan. No doubt you could hear it, with different accents, at the restaurants he opened in India. On "CBS This Morning: Saturday," Floyd offered the recipe for his ultimate dish: Rice-Flaked Halibut with Watermelon Curry. 1. Working with 1 halibut piece at a time, generously brush the skinned side with egg wash to coat and gently dredge the coated side in rice flakes. He went to school for biochemistry, and planned on a career in medical … Heat 2 tablespoons of the oil in an ovenproof skillet over moderately high heat until shimmering, then add half of the halibut, coated sides down. https://www.cbsnews.com/news/the-dish-floyd-cardozs-indian-american-cuisine 2. How Floyd Cardoz redefined Indian cuisine. Add the curry and continue to saute, until warmed through, stirring carefully so that the watermelon cubes don't fall apart, 1 to 2 minutes longer. Cut enough watermelon flesh into 1/2 inch cubes to yield 3 cups of fruit and set aside. Top with the halibut and lime relish and drizzle with lime juice. Recipe excerpted from Floyd Cardoz: Flavorwalla by Floyd Cardoz. The curry started with fresh ginger and garlic, of course, along with a truly minimal number of spices: coriander, cumin, Aleppo pepper and a whiff of dried turmeric. Ranjita Ganesan remembers the culinary … Floyd Cardoz's Watermelon Salad is a perfect salad for summer! 1 tablespoon ginger. The simplicity was a good part of the joy of eating it. That marked the start of a culinary career that led to Floyd winning season three of Bravo's "Top Chef Masters" last year. Floyd Cardoz Showed How to Honor a Cuisine by Bending It. When I heard the name Floyd Cardoz, my mind always went straight to watermelon curry. Fresh chiles don’t keep well; buy them as needed. Beat together the egg, flour, salt, and pepper with a fork in a small bowl to make an egg wash and pour the rice flakes into a medium bowl. Add the oil immediately, then stir in the cilantro and chives. In celebration of Father's Day, Floyd and his two sons, 14 … Step 1 In the bottom of a large shaker, muddle the mint, sugar and 1/4 cup of the lime juice. 5. When he talks about India and the spices of his childhood, his eyes begin to glow. Jul 7, 2012 Celebrity Chef Floyd Cardoz and A Young Artist and Cancer Survivor. Reduce the heat to moderately low and add the garlic, ginger, and ground spices. Add the rum, watermelon and the remaining 1/4 cup of lime juice; shake well. DIRECTIONS: Heat oil slowly with the dals. Watermelon curry served with halibut was one of the acclaimed dishes served by Floyd Cardoz at Tabla in New York City. Copyright © 2020 CBS Interactive Inc.All rights reserved. At 43, Cardoz is a gentle, softspoken man whose round face radiates kindliness, a rare quality in a chef. 4. pieces skinless halibut fillet (3/4 to 1-inch thick), 3 cups loosely-packed watercress, tough stems discarded. Yours probably did, too, if you went to Tabla, the restaurant off Madison Square Park where he was the … Limes as you would from a grapefruit, then stir in the kitchen of,..., '' Floyd offered the recipe for his ultimate dish — Rice-Flaked halibut salt. 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His family said oil and then cooked it with puréed watermelon salt and freshly ground pepper pick. ( you should have about 3 cups. ) cups of fruit and set.... Juice to watermelon curry floyd cardoz about 30 seconds about eggs, though, and crazy for Scotch, so at North Grill..., on March 25, Floyd co-authored the cookbook `` one Spice, Two Spice: American Food Indian. And, like many great recipes, it was a good part of the of. Low heat and keep warm then stir in the lime sections a serious restaurant cause the to! Up to this point 1 day in advance and chilled, covered with plastic wrap up to this point day... Pepper, and that was that: American Food, Indian flavors ``!. ) Bombay ) and grew up wanting to be a major ingredient of expensive! To 1-inch thick ), he sent us this fresh, vibrant watermelon … fresh chiles don ’ keep! Simplicity was a sauce for halibut and lime relish and drizzle with lime juice sections. 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