“Dish with Diane: Chef Inspired Healthy” with Cat Cora
I’m on a mission to teach America how to cook and eat well! As a Registered Dietitian and personal chef my life revolves around food. I’m either cooking it, eating it, teaching about it, taking photos of it, talking about it on television or writing about it. For years the healthy chef had been somewhat of a pariah in the cooking arena but not any longer. Don’t assume that if a meal is deemed “healthy” it’s going to be bland and boring! Healthy cooking requires wholesome, unprocessed, high quality ingredients used in the right quantities.
Many people are eating out more which means less control over what is in the food we are eating. Dining out is a pleasure and everyone deserves the experience and break from the kitchen. For me the mere fact that someone else is cooking, serving and cleaning up is the clincher. Thankfully, there has been a shift in the restaurant world toward healthier cooking techniques, using organic and high quality ingredients, local and seasonal foods, farm-to-table preparations and the use of better-for-you fats, less salt and the use of foods that impart sweetness naturally.
I called up some super chefs that I know to get their take on healthy cooking and eating.
First up…Cat Cora
Cat is an acclaimed chef, restaurateur, philanthropist, mom, television personality and all around great gal. I have been a council chef for her charity Chefs for Humanity and have had the privilege of participating in events with this cool chef.
Diane: Do you see a trend with diners seeking better-for-you options on the menu?
Cat: Absolutely! I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money – not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.
Diane: What’s your definition of “healthy eating”?
Cat: Choosing seasonal, fresh, sustainable and organic ingredients as often as possible. Limiting fried foods and dishes with high fat , sugar and salt content. I also choose to cook foods as little as needed, for example, meats to medium-rare and pasta to al dente.
Diane: What is your secret to cooking healthier without sacrificing flavor?
Cat: I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat like quick sauté or wok stir frying. Also utilizing olive oils, citrus zests, herbs, spices and finishing salts to bring out the natural flavors of foods. All of this is what healthy cooking is about for me.
Diane: What is your favorite dish on your own menu?
Cat: My Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa. This recipe is one of my favorites because it is fresh, everything can be made on the grill, making clean up simple and you have a quick delicious dinner with style and flair.
Cat Cora’s Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa
1 1/2 pounds flank steak, trimmed of fat
1 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Charred Pineapple Salsa
1 small pineapple, 3 to 3 1/2 pounds
1 small red onion, diced (about 3/4 cup)
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ fresh jalapeño or serrano pepper, scraped of seeds and minced
16 6-inch corn tortillas
For the Steak Marinade:
In a small bowl, mix all spices, salt, pepper, 2 tablespoons lime juice, 2 tablespoons olive oil, and blend well to make a paste. Place the meat in a shallow dish and rub the paste evenly over both sides. Cover the steak and let it marinate for 1 to 4 hours.
For the Charred Pineapple Salsa:
When the steak is done marinating, preheat the grill; you’ll cut and grill the pineapple first and then put the steaks on the grill when the salsa is ready.
To cut the pineapple, slice off the leafy top and just enough of the bottom of the fruit so it rests flat on a cutting board. Slice off all the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any “eyes” with a paring knife and discard. Slice the fruit away from the core in four or five grill-friendly slabs.
When the grill is hot, place the pineapple slabs on the hot grill and grill quickly until the fruit just begins to show some browning, 1 to 2 minutes on each side. (If you want one side to be truly charred or blackened, let it go for 4 to 5 minutes on one side only.)
Take the fruit off the grill when it’s as browned as you like. Set it aside to cool for a few minutes and then dice the pineapple for the salsa. In a medium bowl, mix the diced charred pineapple, red onion, cilantro, 2 tablespoons lime juice, vinegar, remaining olive oil, salt, and minced hot pepper and blend well. Cover and refrigerate until ready to use.
To cook the steak:
Place the steak on the grill and cook for about 5 to 6 minutes on each side or slightly longer if you like it more well done. Remove the steak from the grill and let rest for 10 minutes before slicing. While the grill is hot, place the tortillas on the grill and grill for 10 seconds on each side then wrap in a linen napkin for serving.
Slice the steak into 1/2-inch slices, place on a platter, and spoon over the charred pineapple salsa. Place the tortillas on the table and serve family style.
Serves 6
Diane: How about an update on what’s new and exciting in your world?
Cat: There is so much going on right now! I’m co-hosting a new show on Bravo “Around the World in 80 Plates” premiering on Wednesday May 9th at 10pm EST. I am working with HBF to open more locations of Cat Cora’s Kitchen, which we created to offer airport travelers a sophisticated dining option. Currently we are in the Virgin Terminal 2 at San Francisco International Airport and the George Bush Intercontinental Airport in Houston, Texas. I recently launched my own line of cookware, Cat Cora’s Kitchen by Starfrit, a line of practical, stylish and eco-friendly kitchen essentials to make mealtimes easy for the at-home cook. I also have a line of Greek specialty products, Cat Cora’s Kitchen by Gaea, which includes olive oils, vinegar, cooking sauces, tapenades and olives.
