iEatGreen - An Interview with Chef Marc Anthony Bynum - 08/28/14

My guest this week is Chef Marc Anthony Bynum, best known as a champion of the Food Network’s television series Chopped, and as a chef committed to local and sustainable foods. Chef Marc is a native to Long Island, and has worked at some of Long Island’s finest restaurants, before deciding to open his own restaurant in his hometown of Farmingdale. His new restaurant, HUSH Bistro is scheduled to open in the next couple of weeks, highlighting locally grown and sustainably raised ingredients. Please join me in welcoming Chef Marc Bynum to my show.

Corn Encrusted Tofu with Salsa Verde

1 lb Sprouted organic tofu, cut into slices 10 slices

For Egg Dip

(can substitute2 Tbs. ground flax seeds, 1 Tbs. apple cider vinegar and 5 Tbs. water)

2 eggs beaten 

For Corn Crust

2 cups Organic Corn Flakes

2 Tbs. Good Tasting Nutritional Yeast

2 Tbs. Parmesan cheese (optional)

¼ t. salt

¼ t. cumin

½ t. chili powder

Salsa Verde

1 onion, finely chopped

3 cups Tomatillos,

3 Jalapeño Peppers, chopped

1 purple pepper, chopped

1 Anaheim pepper, chopped

2 t. chopped garlic

½ t. cumin

¼ cup chopped cilantro

½ t. organic sugar (optional)

1 t. salt

Juice from ½ lime

1. Roast the tomatillos under the broiler until charred. Turn over and repeat on other side. Pulse roasted tomatillos in food processor until pureed.
2. Meanwhile, in a large skillet, heat the olive oil until shimmering. Add the onion and cook until softened, approx. 5 minutes. Add the garlic, peppers and cumin, and cook for 5 more minutes. Add the pureed tomatillos, sugar, cilantro and lime. Let simmer for another 5 minutes.
3. Lay out the tofu on a dish towel, and cover with another dish towel. Press down to remove the water.
4. Crush the corn flakes with your hands, so they are not such big flakes, and put into shallow pie pan. Add the nutritional yeast, Parmesan Cheese, salt, cumin and chili powder and combine well.
5. Beat together eggs in shallow pan (or egg substitute.)
6. Dip the tofu slices into the eggs or flax seed mixture, and then into the corn flake mixture, coating both sides with the flakes.
7. Pour a little olive oil into the bottom of a heavy skillet, and heat until shimmering. Sauté each piece of tofu on both sides until golden brown.
8. Serve immediately, topped with the Salsa Verde and fresh cilantro for garnish
9. Suggestion: Serve with Corn and Tomato Tapenade.