1986 graduate of the New York Restaurant School, New York City,
Chef Jack Zaorski completed an intensive program in the areas of
cooking and restaurant management.
Prior to opening
the Ivy Inn, he served as Tournand at the Sea Grill, NYC; Sous
Chef at The Grand Tier - The Metropolitan Opera, NYC; Sous Chef
at the Tower Suite/Hemisphere
Club, NYC; Head Chef at Amanda's,
Hoboken, NJ; and Sous Chef at Sardi's
4 Slices Challah bread, sliced one inch thick
2 Cups Half and Half
3 Jumbo eggs
1 Tablespoon vanilla
2 Shots Triple Sec
1 Teaspoon Cinnamon
3 Swipes on grater of fresh nutmeg
Pinch of salt
1. Whisk all
2. Soak one
inch slice of bread
3. Sautee on
both sides till golden in butter
with powdered sugar, fresh fruit, bacon, sausage
5. Top with
heated syrup and whipped cream
Curried Swordfish Steaks
with Couscous and
Chickpea Salad on a Bed of California Mixed Greens with Minted
4 Swordfish Steaks
4 medium handfuls or 8 cups California Mixed Greens (washed,
plunged in ice water, dried)
1 Tbs. Curry (rub for swordfish steaks)
1 cup chopped fresh Pineapple or fresh Lemon slices (garnish)
4 sprigs fresh Mint (garnish)
1 lb. pre-cooked Couscous
2 tsp. Cumin
1 tsp. Coriander
1/2 tsp. Tumeric
2 Tbsp. chopped Parsley
2 Tbsp. chopped Cilantro
Salt & Pepper to taste
Chickpea Salad Ingredients:
1 8 oz. can Chickpeas, drained
1 cup diced raw: Red Onion, Celery, Red, Yellow, Green Peppers
1 tbs. Thyme
1 tbs. Oregano
4 oz. Balsamic Vinegar
Salt & Pepper to taste
1 small container Plain or Pineapple Yogurt
4 tbs. chopped Mint
splash Cider Vinegar
1/4 tsp. Curry Powder
- Remove blood spot and skin from
Rub with 1 tbs. curry powder. Set aside for grilling.
- Prepare chickpea salad: small dice
red onion, celery and peppers and combine with chickpeas and
other ingredients listed above.
- Prepare couscous combining all
ingredients listed above. Cover to keep warm.
- Prepare dressing combining all
ingredients listed above.
- Place one handful (prepared as
instructed above) of California mixed greens on each plate.
- Mound couscous on top of greens in
the center of the plate.
- Spoon chickpea salad over
- Grill or broil swordfish steaks
- Place fish steaks on top of
greens, couscous and chickpea salad.
- Drizzle with minted yogurt
- Garnish with pineapple and/or
lemon slices and fresh mint.