By Maggie Pleskac, Sean Carmichael
One eats meat. the opposite doesn’t. either are specialist cooks. And either have recipes that make a deliciously persuasive case for every chef’s standpoint. In a pleasant culinary activate “he acknowledged, she said,” dueling cooks Maggie Pleskac and Sean Carmichael interact in a tasty debate over the benefits of the cuisines of vegetarians and carnivores within the type of recipe one-upmanship during which purely the reader is certain to win. Between pleasing banter and edifying dialogue of intriguing parts, Pleskac and Carmichael problem every one other—and chefs everywhere—with 80 recipes as inventive (and mouthwatering) as red meat Brisket with Blueberry BBQ Sauce and Jackfruit Pineapple BBQ on a Bun. Lobster and falafel, curried eggs and smoked halibut, tempeh and quinoa, filled capon breast and chickpeas in coconut sauce, goulash and salmon brownies and Bolshevik Beet and Blue Gratin: no matter what nutrition fits your fancy, the dueling cooks have dishes to make your days and nights as pleasant as your style buds can bear.
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Extra resources for Dueling Chefs: A Vegetarian and a Meat Lover Debate the Plate (At Table)
In a high-sided skillet bring half of the coconut milk and 1 cup of the chicken stock to a boil. Reduce to a simmer and add the rolled capon breasts. Cover and simmer for 30 minutes or until the internal temperature of the capon breast reaches 160 degrees. In a saucepot combine the rest of the coconut milk, chicken stock, cumin, turmeric, bay leaf, salt, and pepper and bring to a slow boil. Reduce by two-thirds. Spoon ¼ cup of the sauce on each plate and gently place the capon breast in the center of the sauce.
True, we love our football, eat a lot of corn, and give directions in terms of time instead of distance but we are a culinary Mecca. People may not know where the state of Nebraska is per se (we are the one in the middle) but they love our food. Those are Omaha Steaks that Tokyo is calling for, and I guarantee that the sausages you get from the Wahoo Locker will rival the best you’ve ever had. When making this dish, and others as well, I suggest you get your spices from Brownville Mills (Nebraska’s oldest health food store), buy your wine from James Arthur Vineyards, and start living the good life.
48 sh e sa i d Sean serves 4 Salmon and Tuna Carpaccio with Roasted Beets 2 chioggia beets, with green tops 4 golden baby beets 3 tablespoons olive oil Kosher salt and freshly ground black pepper to taste Eight 2-ounce slices sushi-grade tuna Eight 2-ounce center-cut salmon ﬁllets ½ teaspoon dry mustard 1 tablespoon minced shallot 2 fresh basil leaves, coarsely chopped 2 tablespoons cane vinegar B/d cup lavender oil 1 cup chopped mustard greens ½ cup chopped radicchio 1 cup (8 ounces) crumbled chèvre cheese B/d cup (3 ounces) toasted chopped pistachios Preheat the oven to 375 degrees.