Tag Archives: Chef Joseph Stayshich

Panzanella bread salad popular at Benjy’s for Houston Restaurant Weeks

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Chef Joseph Stayshich’s Panzanella Salad is a delighting diners at Benjy’s in Rice Village during Houston Restaurant Weeks. The dish, casually known as bread salad, includes chunks of pumpernickel bread, cucumbers, tomatoes and red wine vinaigrette. Chef’s secret is to let the panzanella ingredients marinate for a bit so the flavors combine, but he does not marinate it for too long, because the croutons will become soggy. Some other dishes on his Houston Restaurant Weeks menus include warm pistachio-crusted goat cheese cakes with NY bagel crisps; house made gnocchi with oven dried tomatoes, summer squash, ricotta cheese and saba and Mom’s chocolate cake.

Houston Restaurant Weeks, an charitable event founded by food radio talk show host Cleverley Stone, takes place from August 1 through August 31, 2012. Benjy’s in Rice Village will donate $3 from each Houston Restaurant Weeks lunch and $5 from each Houston Restaurant Weeks dinner sold to the Houston Food Bank. Diners can make a $10 donation to the Houston Food Bank by texting HRW to 20222. (Message & data rates may apply and all purchases must be authorized by the account holder. For more details, visit http://www.houstonrestaurantweeks.com/ .)

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For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Pumpernickel Panzanella (Bread Salad) with Preserved Lemon Yogurt (Makes four 8 oz portions)
Chef Joseph Stayshich, Benjy’s in The Village

Panzanella (salad) Ingredients

  • 1 1/2 lbs large tomatoes
  • 3/4 lb large seedless cucumber
  • 1 oz dill
  • 1 oz parsley
  • 5 slices pumpernickel bread for croutons (baked until crisp and broken into rough chunks)
  • 4 oz red wine vinaigrette (see recipe below)

Red Wine Vinaigrette Ingredients

  • 3 oz red wine vinegar
  • 8 oz extra virgin olive oil
  • 2 Tablespoon minced garlic
  • 2 Tablespoon chopped oregano
  • 1/2 teaspoon salt
  • Pinch of pepper

Vinaigrette Directions
1. Mix all ingredients together. Stir well before each use as the oil will separate from the vinegar.
2. Make sure to stir dressing well until ingredients are emulsified.
3. The secret is to let the panzanella ingredients marinate for a bit so the flavors combine.
Do not marinate for too long however, as the croutons will become soggy.

Preserved Lemon Yogurt Ingredients

  • 1 cup Lebne Yogurt (or any thick yogurt)
  • 4 Tablespoons preserved lemon peels, finely diced
  • 1 Tablespoon lemon juice
  • Salt

Directions
1. Mix all ingredients together, salt to taste

NOTES:
This dish pairs well with grilled salmon.
Cook salmon however you like, however I feel that grilling is the best for this dish,
but sautéing or broiling will be nice as well.

To serve: Place panzanella in shallow bowl with salmon on top.
Finish the dish with a dollop of the preserved lemon yogurt and a sprig of dill.

You can find Lebne Yogurt and preserved lemons at Phoenicia Market in Houston.
I use Slow Dough Baking pumpernickel.
Use locally grown produce whenever possible.

11th Annual Chicken Soup Cookoff

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February 1, 2012

The 11th annual Chicken Soup Cookoff will feature approximately 50 soups of all variations, created by Houston’s top chefs and restaurateurs. Guests can sample as many soups as they wish and vote for their favorite one. Chef Joseph Stayshich from Benjy’s won the peoples’ choice award last year and will show Cleverley Stone, food radio talk show host, how he intends to defend his title this year. Event organizer AJ Saper tells us the details about the event, benefiting the Houston Food Bank.

The Chicken Soup Cookoff, which benefits the Houston Food Bank, takes place Sunday, Feb. 12 from 11:30 a.m. until 3 p.m. at Congregation Emanu El on 1500 Sunset Boulevard. Tickets for the event cost $10 for adults and $5 for children.

11th Annual Chicken Soup Cookoff: MyFoxHOUSTON.com

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Lemongrass Ginger Chicken Soup (Makes 1 gallon)
Peoples’ Choice Winner – Chicken Soup Cook Off 2011
Source: Chef Joseph Stayshich, Benjy’s

Ingredients

  • 1 oz sesame oil
  • 3 cup white onion (julienned)
  • .25 Cup garlic (minced)
  • .25 Cup ginger (minced)
  • .25 Cup Kaffir Lime Leaf (julienned)
  • .25 Cup Lemongrass (chopped)
  • 3.5 Quart chicken stock
  • 2 cans coconut milk
  • 1 Cup white rice
  • .5 habanero pepper
  • .25 Cup rice vinegar
  • .5 Cup white sugar
  • 1 oz fish sauce
  • 1 lb chicken breasts

Directions

1. Sweat onion, garlic, ginger,lemongrass and kaffir lime in sesame oil until translucent.
2. Add chicken stock, rice, habanero, coconut milk. Bring to a boil and reduce to simmer for 45 minutes.
3. Poach chicken breasts in soup mixture and remove when cooked through, shred chicken and reserve.
4. Add sugar, vinegar and fish sauce.
5. Puree until smooth and season to taste with salt.
6. Add chicken back to soup.
7. Garnish with cilantro and mint, cooked rice, lime wedges.

Super Bowl Snacks for Steelers Fans

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Chef Joseph Stayshich, from benjy’s Rice Village, fell in love with a unique snack while attending college outside of Pittsburgh, Penn. We thought this would be a perfect time for him to come and show food radio talk show host Cleverley Stone how to make ‘All-Pork City Chicken with Come Back Sauce.’ 

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)

All-Pork ‘City Chicken’ & Come Back Sauce (Serves 8-10 people)
Source: Chef Joseph Stayshich, benjy’s

Ingredients

  • 3.75 pounds of Pork Loin
  • ½ cup of Flour
  • 10 eggs (well beaten)
  • ¾ cup Panko Bread Crumbs
  • 1 cup of Parmesan Cheese
  • 1 cup of Parsley
  • Salt and pepper to taste
  • 1 quart Canola Oil
  • 20 6-inch wooden skewers

Directions

1. Combine panko crumbs, parmesan cheese and parsley, season with salt and pepper.
2. Cut pork into bite sized cubes and place 3 oz pork on each skewer.
3. Coat skewers in flour, shaking off excess.
4. Dip pork skewers in egg mixture, draining off excess.
5. Coat pork skewers in panko mixture.
6. Heat oil in fry pan to 350 degrees.
7. Place skewers in hot oil, a few at a time, and cook until slightly browned.
8. Place skewers on a baking sheet and finish cooking in 350 degree oven.  

‘Come Back’ Sauce Ingredients

  • 1 cup Mayonnaise
  • 2/4 cup of Chili Sauce
  • 2/4 cup of Ketchup
  • 1 tsp of Yellow Mustard
  • ½ cup of Vegetable Oil
  • 1 tsp Worcestershire sauce
  • 1 tsp Black pepper
  • 2 tbl finely minced onion
  • 2 finely minced garlic cloves
  • Juice from 1 lemon
  • Salt to taste  

Directions

1. Combine first four ingredients and mix well.
2. Slowly add vegetable oil and incorporate.
3. Add remaining ingredients and mix until well incorporated.
4. Let sit in fridge a few hours or overnight to let flavors meld.
5. Serve as a dipping sauce with All-Pork ‘City Chicken.’