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Chef Douglass Williams spent decades mastering his craft in kitchens across the globe before being highlighted as Food and Wine Magazine’s best new chefs of 2020, calling him a “master of texture.”
Known for his generous hospitality, a smile and a spirit that light up the room, Douglass Williams is committed to making a difference in both the kitchen and the community.
WHITE WINE
INSALATA SUPREMO
(Serves 4)
INGREDIENTS
Dressing:
• 1/4 cup Red wine vinegar
• 1/2 cup Olive oil
• 1 tsp Sugar
• 2 tsp Dijon mustard
• Pinch each of salt and pepper
Salad Base:
• 1 lb Tender Greens (such a gem lettuces, really anything you find yummy, tender and refreshing).
• 1/4 cup picked mint leaves, torn
• 1/4 cup fresh dill, picked and torn
• 2 Seasonal citrus fruits (Chef’s suggestion is blood orange), cut or segmented to no bigger than an inch)
• 1/4 cup Pecorino Romano or Parmesan Cheese
DIRECTIONS
For the dressing, put all contents into a bottle or plastic container and shake hard for 10 seconds. This can be made ahead of time and lasts for a week in the fridge.
For the salad, combine lettuce, pinch of salt, pinch of pepper, mint and dill. Dress the salad lightly. Then add cheese and fruit, mix once more.
Taste, adjust dressing amount and serve.
RED WINE
12-MINUTE SEARED DUCK BREAST
(Serves 2)
INGREDIENTS
• 2 trimmed duck breasts (skin on)
• Salt and pepper to season
TOOLS
• Medium sauté pan
• Heavy heat-proof container or smaller pan to use as a weight
• 2 Spoons or utensils to turn and rotate duck
• Heat proof drain container for duck fat
• Razor blade or sharp knife to score the duck skin
• Slicing knife to cut duck at the end
DIRECTIONS
To begin, use your razor blade or sharp knife to score the duck skin in an even cross hatch fashion.
Season with salt and pepper Place duck in a cold sauté pan, skin side down. Turn to high heat. Once you start to hear sizzling intensify, (about 1 minute into the cooking process), reduce heat to medium and apply mild pressure with your
spoon to the back of the duck breast and place weigh on top. Leave in place for about 7 minutes.
Once duck fat starts to release into the pan, pour some of the fat out into a heat proof container. Rotate the duck and check skin side for doneness. Remove the weight and rotate duck onto sides on the edge of the pan to sear each side for about 1 minute. Then turn tuck onto belly and leave for another 2 minutes, rolling around gently with your two utensils to get an even sear.
Remove duck from pan and place on baking rack to rest for about 5 minutes.
Slice to desired thickness and serve.
ROSÉ WINE
FUSILLI WITH ROASTED CHICKPEA PESTO
(Serves 4-6)
INGREDIENTS
Pesto Base
• 1 each 15oz can of garbanzo beans (chickpeas)
• 1 cup olive oil
• 2 cups fresh basil (picked)
• 1 clove garlic (smashed)
• 1 serrano chile (minced with seeds)
• 1 Tbsp Kosher salt
• 1 Tbsp ground black pepper
• 1 cup parmesan cheese (ground or grated)
Pasta
About 1 box of Fusilli pasta
DIRECTIONS
Start by preparing the garbanzos for the pesto. Drain liquid from the can and refill with water. Shake to rinse and drain again. Place beans on a plate lined with paper towel to dry them. Place the dried garbanzos into an appropriately sized sheet pan in one even layer (not overlapping) and place in oven at 325 degrees for 1 hour.
Once evenly browned and crispy remove from oven and set aside.
To make pesto, mix all pesto base ingredients in a bowl with prepared garbanzos and mix thoroughly to
incorporate. Transfer that mixture to a food processor, pulse for about 20 seconds to blend evenly.
Cook the pasta to desired texture, preferably just before al dente. For example , if the box says to cook for 9 min, just cook for 7 min. Reserve 1 quart of pasta water when draining to dilute the sauce later.
To serve, put desired amount of pesto in a large sauté pan, along with some pasta water to dilute, bring to a boil over high heat, stirring occasionally and add blanched pasta. Toss and plate or place in a large serving bowl and enjoy with toasted or grilled bread, drizzled with olive oil. Top with more grated parm if desired.
Note:
At home, especially with kids , large groups of friends coming over or just efficiency when cooking, my goto technique is blanching pasta to a hard “al dente.” It affords me the time (and cleanliness) to actually enjoy cooking pasta in a sauce that I worked hard to make. Blanching the pasta takes the stress out of timing pasta and sauce and gives you back the focus and enjoyment of watching a sauce be absorbed by a pasta.