Signature Dishes From The Best Male Chefs Around The World That Are Easy To Make!

Wolfgang Puck

Wolfgang Puck (born Wolfgang Johannes Topfschnig; July 8, 1949) He took the name of his adoptive father when his mother remarried. Puck was born in Sankt Veit an der Glan, Carinthia, Austria. He learned to cook from his mother. Before moving to the United States in 1973 at age 24, he did his training as an apprentice under Raymond Thuilier at L'Oustau de Baumanière in Les Baux-de-Provence, at Hotel de Paris in Monaco, and at Maxim's Paris. Puck eventually moved to Los Angeles to become chef and part owner at Ma Maison restaurant. He published his first cookbook in 1981 called "Modern French Cooking for the American Kitchen" using recipes from his Ma Maison collection.

The award-winning Spago, his restaurant now in Beverly Hills has been on the list of one of the top 40 restaurants in the U.S. since 2004. His signature did at Spago is House Smoked Salmon Pizza.

Wolfgang Puck's Pork Schnitzel with Warm Potato Salad

Wolfgang Puck's Pork Schnitzel Warm Potato Salad

Ingredients:

1/2 cup white wine vinegar

1 1/2 tablespoons sugar

1 teaspoon thyme leaves

1/4 cup canola oil, plus more for frying

Salt and freshly ground pepper

1 pound small fingerling potatoes

3 garlic cloves

1 cup all-purpose flour

2 large eggs beaten with 2 tablespoons of water

2 cups panko (Japanese bread crumbs)

*** Four 4-ounce boneless pork chops, butterflied and pounded 1/3 inch thick, or eight 2-ounce pork cutlets, lightly pounded

1 cup flat-leaf parsley, patted thoroughly dry

Directions:

1. In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper.

2. Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes; add to the dressing and toss. Discard the garlic.

3. Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.

4. In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towellined plate and sprinkle with salt. Serve the pork with the potato salad. Garnish with the parsley.

***

The Chef's way of doing this is by using Kurobuta pork that is imported from Japan and deep frying it.

An easier less expensive way is to use boneless pork chops and pound them tender then pan fry them in just a little bit of oil, instead of deep frying them.

Gordon Ramsay

Gordon Ramsay, born November 8, 1966 in Johnstone, Renfrewshire. He the second child of 4 children. His older sister and one of his younger brothers were in jail at one time for heroin possession when they were teens. Despite his rough upbringing with constantly moving to different places and dealing with abuse and neglect from his boozing, womanizing father, Ramsay and moved beyond all that and made himself a successful man after moving out from his parents home to a place of his own in Oxfordshire at the age of 16.

Ramsay also played foot ball at the age of 12. He was unable to pursue this as a career due to many injuries.

At the age of 19 he began to focus more on a "new" career and went to school for "hotel management". He then began working at the Wroxton House Hotel and in time he ran the kitchen and dinning room which seated 60 at the Wickham Arms. Due to an intimate relationship with the owners wife, Ramsay ended up moving to London and worked for Marco Pierre White at Harveys. He worked there for 3 years but began to tire of the bullying and violence. Apparently Marco Pierre White was very temperamental. Ramsay took some time and began work as personal chef on the private yacht Idlewild for a year in Bermuda. He then returned to London and in time Marco Pierre White came back into Ramsay's life offering him head chef position and 10% share in the Rossmore. They changed the name of the restaurant and it received its first Michelin star fourteen months later.

With the help of his father-in-law, in 1998 Ramsay opened his own restaurant in Chelsea called "Restaurant Gordon Ramsay". Earning himself his first Michelin Star and at the same time becoming the first Scot to ever achieve that. Through out the years Gordon's restaurants have earned 16 Michelin Stars to date.

Gordon Ramsay's Beef Wellington

Gordon Ramsay's Beef Wellington

Ingredients:

400g flat cap mushrooms, roughly chopped (14 oz)

sea salt and freshly ground black pepper

olive oil, for cooking

750g piece of prime beef fillet (about 1½ - 2 lbs)

1-2tbsp English mustard

6-8 slices of Parma ham

500g ready-made puff pastry (about 1 lb - 1½ lbs)

flour, to dust

2 egg yolks, beaten

To keep the pastry light and crisp, we wrap the beef and mushrooms in a layer of Parma ham to shield the pastry from moisture.

Gordon Ramsay

Directions:

Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.

Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it). Remove the beef from the pan and leave to cool, then brush all over with the mustard.

Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.

Roll out the puff pastry on a floured surface to a large rectangle, making it about ¼ thick. Remove the cling film from the beef, then lay in the center. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.

Heat the oven to 200C, 400F, gas 6.

Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180C, 350F, gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the side dishes of your choice. The beef should still be pink in the center when you serve it.

Nobu Matsuhisa

Nobuyuki "Nobu" Matsuhisa was born March 10, 1949 in Saitama, Japan. Nobu was just 7 years old when he lost his father to a traffic accident, leaving his mother to raise him and his 2 older brothers alone. When he was around 11 years old one of his brothers took him to a sushi restaurant. It was then he decided that he wanted to become a sushi chef. When he was 24 he moved to Lima, Peru after being invited by one of his regular customers who was a Peruvian of Japanese descent, at Matsue Sushi where he was working at the time to move to Peru and open up a Japanese restaurant. It was there where he became known for his style of cooking as it was very hard to find ingredients that he was used to working with in Japan so he had to improvise and start incorporating Peruvian ingredients in to his dishes. After over 3 years of fighting with his business partners on how the restaurant should be ran, Nobu left that restaurant. He wanted to buy quality food, feeling that his culinary skills are an art and deserve the best ingredients while his business partners were more concerned with profit. Over the next few years one job leading to another, Nobu opened a restaurant in Alaska with a friend, opening it's door in October. The next month while having Thanksgiving at a friends house, he receives a call from his business partner informing him that his restaurant went up in flames. Thinking it was a joke until he heard the sirens, he drove to the site hoping it was just a small fire. That was not the case however. It was completely destroyed. Having no insurance and being deeply in debt, he took his wife and kids and moved back to Japan. Not knowing what to do next he became depressed and even had thoughts of suicide. He knew he couldn't do that because his family depended on him. A friend suggested that he fly to California and work at a sushi restaurant there. So leaving his family behind that's exactly what he did. He worked there for 3 years and also got his green card. Over the next 6 years he worked hard. An opportunity came about when the owner of the restaurant he was working at wanted to sell it. He thought it was time he plunged into another business venture. However he didn't have the money, so a friend loaned him the money. He bought the finest ingredients and food prices were high. He was so broke that they only accepted cash because they couldn't afford a credit card machine. His hard work and determination not to give up paid off. He now has restaurants all over the world!

After graduating from high school, he worked at the restaurant Matsue Sushi in Shinjuku, Tokyo, for seven years and was invited by a regular customer, who was a Peruvian of Japanese descent, to open a Japanese restaurant in Peru. In 1973 at age 24, he moved to Lima, Peru and opened a restaurant with the same name of Matsue in partnership with his sponsor. Nobu was unable to find many of the ingredients he took for granted in Japan and had to improvise, and it was here that he developed his unique style of cuisine that incorporated Peruvian ingredients into Japanese dishes.

He later moved to Alaska, USA and opened his own restaurant, which was destroyed almost immediately by a fire.

Nobu Matsuhisa's New-Style Sashimi

New Style Sashimi

Yield: 4 - 5 people

Ingredients:

8 - 12 oz. Sashimi (Atlantic Salmon)

2 Tablespoons Minced Garlic

Julienne fresh Ginger

Julienne Scallion

12 Tablespoons Extra Virgin Olive Oil

4 Tablespoons Sesame Oil

4 Tablespoons Soy Sauce

4 Tablespoons Yuzu Juice

2 Tablespoons White Sesame Seed

Directions:

Cut the fish fillet into paper-thin slices. Fan out the slices in a circle over 4 dinner plates. Scatter some of the minced garlic and some of the ginger and scallion julienne over the fish; sprinkle with the sesame seeds. Sprinkle on the soy sauce and yuzu juice.

Combine the olive oil and sesame oil in a nonreactive small saucepan. Set over moderately high heat and bring almost to a boil (about 200°); the surface will shimmer. Remove from the heat and immediately pour one-fourth of the sauce over each serving of fish. The hot oil will sear the fish as you pour it on. Serve at once.

Emeril Lagasse

Emeril Lagasse was born on October 15, 1959 in Fall River, Massachusetts. His father French-Canadian and his mother Portuguese. As a teenager Lagasse worked at a Portuguese bakery. It was there that he developed an interest in cooking. In 1973, he enrolled in the culinary arts program at Diman Vocational High School. Lagasse is also a talented percussionist. When he graduated high school he was offered a full scholarship to the New England Conservatory of Music. He didn't want to go that route, he wanted to pursue a career as a professional chef instead. He started training at Johnson and Wales University in Providence, Rhode Island. He also took a job at a local restaurant to pay his tuition. There he met Elizabeth Kief who was also a student and later in October 1978 the two were married. After finishing up his course he went on to Paris and Lyon, France to perfect his skills. Then he moved back to the U.S. and spent a couple of years working at fine restaurants located in the Northeast. With the strain of working at his new position where in 1982 he became the new head executive chef of the Commander's Palace in New Orleans, putting in 18 hours a day, his marriage fell apart and in 1986 they divorced and Elizabeth took their two children and moved back to Massachusetts.

In 1990 Emeril opened up his first restaurant in New Orleans called "Emeril's". The menu consisted of French, Spanish, Caribbean, Asian and of course Lagasse's native Portuguese cuisine. Widely received by critics it was named Best New Restaurant of the Year by Esquire magazine. Hoping that a new restaurant would be just as successful, in 1992 Lagasse opened his second restaurant and named it NOLA (an acronym for New Orleans, Louisiana)also widely accepted by critics and patrons.

Emeril published his first book "Emeril's New New Orleans Cooking" in 1993.

TV executives took note of Lagasse's gaining popularity and offered him a spot on the Food Network channel. After 2 failing shows, they tried once more with a show called "Essence of Emeril". Viewers loved it! Time magazine named it as one of the 10 best shows on television. Lagasse also appeared on Who Wants to Be a Millionaire, donating his $125,000 winnings to a charity for children with learning disabilities in New Orleans.

He has several restaurants and continues to put out cook books. He is married for the 3rd time to now wife Alden Lovelace who is a real-estate broker. They have two children together daughter Meril Lovelace Lagasse and their son whom they call E.J. (Emeril John Lagasse IV.

Emeril Lagasse's Barbecued Shrimp With Petite Rosemary Biscuits

Barbecued Shrimp With Petite Rosemary Biscuits

2 pounds medium (2124 count) raw shrimp, in their shells

1 tablespoon Emeril's Original Essence or Creole Seasoning (recipe listed at end of article)

½ teaspoon freshly ground black pepper

1 tablespoon vegetable oil

1 cup heavy cream

¼ cup Barbecue Sauce Base, **recipe follows

2 tablespoons unsalted butter, cut into pieces

12 Petite Rosemary Biscuits, **recipe follows

Peel and devein the shrimp, leaving only their tails attached. (Reserve the shells, if desired, to make the shrimp stock.) Season the shrimp with the Essence and black pepper, tossing to coat evenly. Cover and refrigerate while making the sauce base and biscuits. Heat the oil in a large skillet over high heat. Add the seasoned shrimp and cook, stirring, until they begin to turn pink, about 2 minutes. Add the cream and barbecue sauce. Reduce the heat to medium-high and simmer, stirring, until reduced by half, about 3 minutes. Transfer the shrimp to a platter with tongs. Gradually whisk the butter into the sauce. Remove from the heat. Place 2 or 3 biscuits on each plate. Divide the shrimp among the biscuits, and top each serving with 1/3 to ½ cup of the sauce. Serve immediately.

**Barbecue Sauce Base (Makes about ½ cup)

1 tablespoon olive oil

½ cup finely chopped yellow onions

1 teaspoon salt

1 teaspoon coarsely ground black pepper

3 bay leaves

1 tablespoon minced garlic

3 lemons, peeled, white pith removed, and quartered

½ cup dry white wine

2 cups shrimp stock (see recipe above)

1 cup Worcestershire sauce

Heat the olive oil in a medium, heavy saucepan over medium high heat. Add the onions, salt, pepper, and bay leaves, and cook, stirring, until the onions are soft, about 2 minutes. Add the garlic, lemons, and white wine, and cook for 2 minutes. Add the shrimp stock and Worcestershire sauce and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced to ½ cup, about 1 hour and 15 minutes. Strain the sauce through a fine mesh strainer, pressing on the solids with the back of a spoon. Set aside until needed. (The sauce base can be refrigerated in an airtight container for up to 3 days, or frozen for up to 2 months.)

**Petite Rosemary Biscuits (Makes 12 mini-biscuits)

1 cup all purpose flour

1 teaspoon baking powder

1/8 teaspoon baking soda

½ teaspoon salt

3 tablespoons unsalted butter

½ to ¾ cup buttermilk

1 tablespoon minced fresh rosemary

Preheat the oven to 400 degrees F. Sift the dry ingredients into a large mixing bowl. Work the butter into the flour with your fingers or a fork until the mixture resembles coarse crumbs. Add ½ cup of the buttermilk, a little at a time, using your hands, to work it in just until thoroughly incorporated and a smooth ball of dough forms. Add up to an additional 1/4 cup buttermilk if the mixture is too dry, being very careful not to overwork or overhandle the dough, or the biscuits will be tough. On a lightly floured surface, pat the dough into a circle about 7 inches in diameter and ½-inch thick. Using a 1-inch round cookie cutter, cut out 12 biscuits. Place the biscuits on a large baking sheet. Bake until golden on top and lightly brown on the bottom, 10 to 12 minutes. Serve warm.

**Emeril's ESSENCE Creole Seasoning* (Makes about 2/3 cup)

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all the ingredients thoroughly and store in an airtight container for up to 3 months.

Mario Batali

Mario Francesco Batali born September 19, 1960 and raised in Seattle, Washington, where his parents worked for Boeing for most of his childhood. In his high school years he spent studying in Madrid, Spain, then attended Rutgers University for Spanish Theater and Business Management. Batali went to work at a place called "Stuff Yer Face" in New Brunswick in New Jersey. Before taking an apprenticeship under Chef Marco Pierre White in London at the Six Bells Pub, Batali attended Le Cordon Bleu in London for a few months right after graduating college. The next three years prepared him for becoming an Italian chef with his own unique style in New York.

Mario Batali has partnerships in over 20 restaurants all over the world and his net worth is estimated at $25 million dollars.

He and his wife Susi Cahn live in Greenwich Village with their two sons Leo and Benno.

Mario Batali's Clams Oreganato: Vongole Origanate

Clams Oreganato: Vongole Origanate

Ingredients:

24 cherrystone or littleneck clams, scrubbed

3 cups kosher salt, plus more for seasoning

4 tablespoons extra-virgin olive oil

1 medium red onion, cut into 1/8-inch dice

4 cloves garlic, thinly sliced

1 red bell pepper, cut into 1/8-inch dice

1 cup fresh bread crumbs, crusts removed and set aside for another use

Salt and pepper

1 bunch fresh oregano, chopped

Add Checked Items To Grocery List

Directions:

Carefully open the clams and loosen from bottom shell, carefully draining each of the clams' liquid into a small mixing bowl. Pour kosher salt onto a cookie sheet so that it is at least a half-inch deep, and arrange the clams in their half-shells around the cookie sheet.

In a 10 to 12-inch sauté pan, heat the oil over medium heat until smoking and add the onion, garlic, and peppers. Cook 6 to 7 minutes, until softened and light golden brown, then add the bread crumbs and continue cooking another 3 minutes, until they are light golden brown. Remove the mixture from heat, season with salt and pepper, and cool. Stir in the chopped oregano and the reserved clam liquid and pack about 2 teaspoons of the crumb mixture loosely into each clam-shell.

Preheat the broiler. Place clams under heat and heat through, without really cooking the clam, about 1 1/2 to 2 minutes, until the crumb mixture has turned deep golden brown. Remove from heat, drizzle with a drop of olive oil, and serve.