If Chef Cat Cora were not delighting fans with her culinary creations, she says, “I would be acting.”
This revelation isn’t too far a stretch for the bubbly chef and TV personality, whose expertise in the kitchen and ease in front of the camera has been entertaining foodies and budding cooks for the better part of her illustrious career.
Inspired by her mother and grandmother, Chef Cora’s journey to fame as one of America’s most distinguished chefs includes her early interest in cooking as a youth growing up in Mississippi. She also credits her mentor, Julia Child, whose influence encouraged her to attend The Culinary Institute of America in New York.
Chef Cora’s contributions to the epicurean arts have earned her recognition in the Culinary Hall of Fame while endearing her to an audience who savors her appearances in their very living rooms through various media sources, including her own App: Cat Cora’s Kitchen.
Photo courtesy of palm springs life archives
Cat Cora is back as part of the James Beard Luncheon that kicks off Palm Desert Food + Wine.
The Cat’s Meow
• Chef Cora has become one of America’s favorite femme fetales after making television history as the world’s first female Iron Chef on the Food Network’s Iron Chef America.
• She’s served as Executive Chef for Bon Appetit and authored three cookbooks
• Her successful restaurants include Ocean by Cat Cora in Singapore and Cat Cora’s Kitchen with venues in Houston, Salt Lake City, and San Francisco airports.
• Chef Cora has co-hosted Bravo's Around the World in 80 Plates and appeared as a host, guest chef, judge on such television hits as NBC’s Food Fighters as well as its Primetime miniseries, Celebrity Cooking Showdown.
Fittingly, Chef Cora will be a featured celebrity at the sixth annual Palm Desert Food & Wine festival at the James Beard Gourmet Four-Course Luncheon from 11:30 a.m. to 2 p.m. April 8.
Chef Cora will prepare her “Arctic Char with Satsuma-Habanero Glaze with a Meyer Lemon Cous Cous and Hot House Cilantro dish” (see recipe below) — perhaps inspired by the bounty of citrus found across the Coachella Valley. Chef Cora will collaborate with fellow chefs, Gale Gand, Valerie Gordon, and Suzanne Tracht to present a sumptuous menu that pairs well with select wines from Wine Australia.
Arctic Char with Satsuma-Habanero Glaze
& Meyer Lemon Couscous with Hot House Cilantro
Serves 4
4 (6 oz) fillets Arctic Char, skin removed
1 TBS extra virgin green olive oil
Salt and freshly ground black pepper
Preheat oven to 400 degrees F.
Brush fillets on both sides with oil and season with salt and pepper. Heat a large, oven-safe nonstick sauté pan over high heat, add the fish, and cook until golden brown on one side, about 2 minutes. Brush with some more of the glaze, turn over, and continue cooking (on the stovetop or in the oven) fo r3-4 minutes or until just cooked through. Brush with more of the glaze and remove from the heat.
Satusuma-Habanero Glaze
Juice of fresh satsumas, about 4 cups total
2 cups red wine vinegar
1 ½ cups granulated sugar
½ habanero chile, chopped
Kosher Salt
Freshly ground black pepper
Pour Satsuma juice into a medium saucepan and cook over high heat, until reduced to ¾ cup, stirring occasionally. While the juice is reducing, combine vinegar and sugar in a small saucepan and cook until also reduced by about half. Add the reduced Satsuma juice and habanero to the reduced vinegar mixture and stir to combine. Puree all together in a blender until smooth ad season with salt and pepper to taste. Allow to cool to room temperature before using.
Meyer Lemon Sauce
2 tablepoons extra virgin olive oil
1 small Spanish onion, rough chopped
1 clove garlic, chopped
2 cups homemade clam broth
½ Juice from- 2 Meyer lemons
2 tablespoons cold unsalted butter
Handful of Fresh hot house cilantro leaves, roughly torn
Salt and freshly ground black pepper
Palm Desert Food & Wine Festival, Apri 8-10, The Gardens on El Paseo, 73545 El Paseo, Palm Desert (under the tent on the West side's upper level parking deck). Tickets: www.palmdesertfoodandwine.com
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