Dale Talde Recipes

 

Dishes You'll Cook With Dale

 

 

Crispy Brussels Sprouts

Dressed with bacon, grapes, honey and nuts, this side might steal the show.

 

 

Roasted Pumpkin & Apple Soup

Savor a bowl full of comfort! Dale's fall soup is a feast for the senses.

 

 

Shrimp, Bacon & Potatoes

Spice up your weeknight dinner routine with this filling, flavorful entrée.

 

Gourmet Eats Made Easy: Cook with Dale Talde

Dale will show you how to prepare wow-worthy fall food that's restaurant-quality but simple enough for cooks of all levels. During the class, you'll make:

  • Crispy Brussels Sprouts with Bacon, Peanuts, and Grapes
  • Roasted Pumpkin and Apple Soup
  • Shrimp with Crispy Bacon Potatoes, Coconut Chili, and Crispy Tortilla Dippers

Get to Know Dale Talde

Dale’s passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family’s cultural heritage, while also enjoying the life of a typical American kid.

Dale applied this distinct Asian American experience to the menu of his eponymous restaurant, TALDE, which opened in Brooklyn’s Park Slope neighborhood in 2012. He went on to open a TALDE in Miami, Florida and in Jersey City, New Jersey.

Dale is the host of Tastemade’s “All Up In My Grill.” He was also a three-time cheftestant and judge on Bravo’s Emmy Award-winning culinary show, “Top Chef.”

 

Sample More of Dale Talde's Signature Dishes

Taste your way through some of the celebrity chef's favorite comfort foods.

 

Easy Soy Braised Pork

Served with collard greens and coconut grits, this Dale Talde dish is delicious.

 

 

Butternut Squash Toast

Topped with pecans, Dale Talde's twist on avocado toast is perfect for fall!

 

 

Mushroom Parm Sandwiches

Baked to perfection with comfort in every bite, you'll love this Dale Talde dish.

 

 

Braised Short Ribs

Savor Dale Talde's take on tender short ribs served with easy mashed carrots!

 

 

Broccoli & Cauliflower

A touch of Adobo adds the perfect hint of spice to this Dale Talde side dish.

 

 

Pro Tips From Chef @daletalde

 

 

Cacio de Pepe

Hello, comfort food! You'll fall for Dale's take on this classic cheesy pasta.

 

 

Expert Rice Tips

Put your leftovers to good use and learn how to make rice the easy way!

 

 

How to Sear The Perfect Steak

Find out how to choose, sear and serve the perfect cut of fresh, juicy steak.

 

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Crispy Brussels Sprouts


Crispy Brussels Sprouts with Red Eye Balsamic Vinaigrette

Ingredients:

Feeds: 4

  • 1.5 lbs brussels sprouts, cut in half outer leaves removed
  • Salt and pepper, to taste
  • 1 cup thick cut bacon, cut into ½ inch pcs
  • 1 cup red seedless grapes, cut in half
  • ½ cup salted roasted peanuts
  • 2 pcs shallot, sliced into rings
  • ½ cup flat leaf parsley, chopped
  • ½ cup soy sauce
  • ¼ cup Gevalia ground roasted coffee, brewed
  • ¼ cup balsamic vinegar
  • ¼ cup honey
  • 1 tablespoon spicy brown mustard
  • ¼ cup water

Preparation:

  1. Brew coffee and enjoy a cup! Then add ¼ cup coffee, mustard, honey, balsamic, soy sauce, water to a bowl and stir well.
  2. Pre-heat your oven to 375 degrees.
  3. In a cast iron pan add chopped bacon and cook until crisp, about 4-5 minutes.
  4. Remove bacon and reserve on a plate. Bring pan to high heat, carefully add cut and washed Brussels sprouts to bacon fat, sear on medium/ high, heat until caramelized, about 4-5 minutes.
  5. Season with salt and pepper, mix well and place into oven. Cook 4-5 minutes.
  6. Add shallots and put back into the oven for 2-3 minutes. When Brussels are tender remove, add grapes, crispy bacon, peanuts and chopped parsley and dress with red eye balsamic.

Crispy Brussel Sprouts with Bacon, Peanuts, and Grapes with a bag of Gevalia House Blend ground coffee.

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Roasted Pumpkin & Apple Soup


Roasted Pumpkin & Apple Soup with a carton of Silk oat milk.

Roasted Pumpkin & Apple Soup

Ingredients:

Feeds: 4 - 6 People | Cook Time: 2 Hours

  • 1 sugar or pie pumpkin, 2-3 pounds
  • ½ cup extra-virgin olive oil
  • 1 large yellow onion, diced
  • 2 stalks celery, large diced
  • 2 Gala apples, peeled, core removed and large diced
  • 1 tablespoon thyme leaves, chopped
  • 3 cups Silk Nextmilk Whole Fat (or oat milk)
  • 4 cups water
  • Salt, to taste
  • Pepper, to taste
  • 1 cup candied ginger + ½ cup small diced for garnish
  • ½ cup pumpkin seeds, toasted
  • ¼ cup chives, minced

Preparation:

  1. Preheat your oven to 375 degrees. Cut your pumpkin in half, clean out seeds and season inside with 1 tablespoon olive oil, salt and pepper. Place cut side down onto a baking tray with sides. Pour ½ cup of water and cover with foil. Bake for 1 hour and 30 minutes or until tender.
  2. In a large Dutch oven, add olive oil and bring to medium-low heat. Add onion, celery, apples, and ½ a cup of candied ginger, season with salt and pepper and sweat out. Before browning, cover with a lid to allow water to be pulled from the vegetables and all ingredients are soft (about 15 minutes).
  3. When the pumpkin is soft remove from the oven, allow to cool then scoop from the outside shell into the Dutch oven with the softend vegetables. Add thyme, Nextmilk (or oat milk), and water. Cook together for 15-20 minutes uncovered on a medium heat. You want the flavors to come together and reduce the total liquid by ¼.
  4. Blend with an immersion blender until smooth. Season with salt and pepper to taste. To finish, garnish with pumpkin seeds, small diced candied ginger, and chopped chives.

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Shrimp, Bacon & Potatoes


Shrimp Bacon Coconut Crispy Tortilla Dippers

Ingredients:

Feeds: 4

  • 2 lbs peeled, deveined, tail-on 21/25 shrimp
  • 1 cup white wine
  • ½ cup bacon, sliced 1-inch pieces
  • 1 small white onion, sliced
  • 1 garlic clove, sliced
  • 1 plum tomato, chopped
  • 2 chipotle in adobo peppers, chopped
  • 2 medium russet potatoes, medium dice
  • ¼ cup cilantro, chopped
  • 3 scallions, chopped
  • 1 lime, juiced
  • 1 ½ cups Tostitos Hearty Dippers

Preparation:

  1. In a Dutch oven bring to medium heat. Add chopped bacon and cook until crispy. Remove and reserve bacon on plate. In bacon fat, add onions and garlic; cook until golden brown.
  2. Add chopped tomato, chopped chipotle, diced potatoes and coconut milk; cook until potatoes are tender, about 10-15 minutes. Add shrimp and cook covered until shrimp are just done.
  3. Finish with salt and pepper, add back cooked bacon, scallions, and cilantro lime juice. Top with Tostitos Hearty Dippers.

Shrimp, Crispy Bacon, Potatoes, Coconut Chili Dip with Tostitos Scoops.

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Soy Braised Pork with Collard Greens & Coconut Grits


Soy Braised Pork with Collard Greens & Coconut Grits with a bottle of Coca-Cola.

Soy Braised Pork with Collard Greens & Coconut Grits

Ingredients:

Feeds: 4

  • 3 lbs Pork shoulder, cut into 2-inch large pieces
  • ¼ cup extra-virgin olive oil
  • ¼ cup ginger, large dice
  • 1 large onions, large dice
  • 3 cloves garlic, smashed
  • 1 jalapeno, split in half
  • ½ cup soy sauce
  • ¼ cup sugar
  • 2 tablespoons sesame oil
  • 12 oz Coca-Cola
  • 2 bunches collard greens, julienned
  • 1 ½ cups quick cook grits
  • 1 16-oz can coconut milk
  • 5 cups water
  • Salt and pepper, to taste

Preparation:

  1. Pre-heat your oven to 350 degrees.
  2. Bring a large Dutch oven to high heat, add oil and season pork with salt and pepper, then sear in 2 batches. Reserve pork.
  3. Add onions, ginger, garlic, and jalapeno to Dutch oven and sauté for 4 minutes. Add Coco-Cola, sesame oil, soy sauce, sugar, and water. Bring to simmer, then add reserved pork back into Dutch oven, cover and place into a 350-degree oven. Cook for 1.5 - 2 hours until pork is tender.
  4. In a separate pot, add coconut milk and 3 cups of water. Bring to a boil and add grits. Cook until tender or until they reach your desired consistency. Season with salt and pepper
  5. To finish, fold collard greens into braised pork and cook on the stove top for 5 minutes, until they are bright green and wilted down but still nice and have a nice chewy texture. To plate, place grits down and put pork and greens on top and enjoy.

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Roasted Butternut Squash Toast


Roasted Butternut Squash Toast

Ingredients:

Feeds: 4

  • 1 butternut squash, cut into ¾ inch cubes
  • ¼ cup extra-virgin olive oil
  • Salt and pepper, to taste
  • ½ cup water
  • 1 lb Signature Farms Cremini mushrooms, halved
  • 2 shallots, sliced ¼ inch rounds
  • ¼ cup sherry vinegar
  • ¼ cup honey
  • ¼ cup butter
  • ½ cup goat cheese
  • 1 tablespoon thyme leaves, chopped
  • ½ cup candied pecans
  • 4 1-inch slices, rustic sour dough, thick cut 1-inch slices

Preparation:

  1. Heat your oven to 375 degrees.
  2. Drizzle olive oil on cut sides of squash; season with salt and pepper. Place on baking tray with ½ cup of water. Cover with foil and cook for 1 hour until tender.
  3. Let squash cool then scoop into a bowl, season with salt and pepper. Using a fork smash squash until spreadable, reserve.
  4. Bring a sauté pan to high heat. Add butter until brown then add mushrooms, Sauté for 7-8 minutes then season salt and pepper.
  5. Add shallots, honey and sherry vinegar; stir then remove from heat.
  6. Take thick cut bread, brush with oil and toast both sides under a broiler or in a pan.
  7. Assemble your toast. Spread a nice layer of squash on the toast, then add sweet and sour mushrooms, add crumbled goat cheese and top with thyme and candied pecans.

Roasted Butternut Squash Toast with a bottle of O Organics Honey.

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Baked Mushroom Parmesan Sandwiches


Baked Mushroom Parmesan Sandwiches with Signature Reserve Peppercorn & Black Truffle Arrabbiate and O Organics finely shredded mozzarella.

Baked Mushroom Parmesan Sandwiches

Ingredients:

Feeds: 4

  • 1.5 lbs mixed mushrooms (shitake, white button, oyster)
  • Salt and pepper, to taste
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon thyme, chopped
  • 2 large shallots, sliced in rings
  • 2 garlic cloves, sliced thin
  • 1 tablespoon Italian seasoning
  • 1 jar Signature Reserve Pasta Sauce with tomato, Porcini & Black Truffle
  • 1½ cups mozzarella, shredded
  • ½ cup Parmesan
  • 1 cup panko breadcrumbs, toasted
  • ¼ cup parsley, chopped
  • 4 Pepperidge Farm Bakery Hamburger Buns
  • ½ cup pickled cherry peppers, optional

Preparation:

  1. Pre-heat oven to 400 degrees.
  2. Heat a oven proof sauté pan to high heat, add olive oil. Place mushrooms into pan, sauté on high heat. Don’t shake pan, allow mushrooms to get color (do this in 2 batches if needed).
  3. Once the mushrooms get good color, in the same pan, add shallots, sliced garlic and thyme. Cook with mushrooms for 2-3 minutes.
  4. Next add Italian seasoning and Signature Reserve pasta sauce, toss and bring up to a simmer. cook for 3-4 minutes. Top with toasted panko bread crumbs and mozzarella.
  5. Place in to 400 degree oven, melt cheese and brown under broiler.
  6. Toast cut side of buns. Spoon baked mushroom parmesan, top with cherry peppers.

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Braised Short Ribs with Smashed Carrots


Braised Short Ribs with Smashed Carrots

Ingredients:

Feeds: 4

  • 2 lbs boneless short ribs
  • Salt and pepper, to taste
  • ¼ cup extra-virgin olive oil
  • 1 32-oz box Swanson Chicken broth
  • 1 onion, large diced
  • 2 stalks celery, large dice
  • 5 large carrots, peeled
  • 4 cloves garlic, chopped
  • 2 cups red wine
  • 3 tablespoons tomato paste
  • 1 cube beef bouillon
  • 1 bay leaf
  • 3 springs thyme
  • ½ cup pomegranate seeds
  • ¼ cup chili crisp

Preparation:

  1. Pre-heat oven to 350 degrees.
  2. Bring a large Dutch oven to high heat. Season short ribs with salt and pepper, add olive oil and sear short ribs all sides. Remove to plate. In the same pot, add onions, celery, carrots, garlic, sauté for 5-6 minutes. Add tomato paste, cook 1-2 minutes. Using a wooden sppon, deglaze with red wine, scraping along the bottom of the pan to losent burnt bits. Reduce by half, add chicken stock and bring to boil.
  3. Add back the short ribs, bay leaf, and thyme. Cover with a lid and place into pre heated oven and cook for 1 hour.
  4. Remove carrots and continue to cook short ribs until tender, another 45 minutes to 1 hour. In a bowl smash carrot with a fork and season with salt and pepper.
  5. In a new bowl add pomegranate seeds and toss with your favorite chili crisp. When short ribs are tender remove from braising liquid, remove thyme sprigs and bay leaves, skip off the top layer fat from of the braising liquid and with a hand blender, blend your sauce. To serve place carrots down, add short ribs on top, pour over your short rib sauce, and top with pomegranate chili crisp.

Braised Short Ribs with Smashed Carrots with a bag of Gevalia House Blend ground coffee and container of Swanson Chicken Broth.

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Adobo Broccoli & Cauliflower


Adobo Broccoli & Cauliflower with a bag of frozen Birds Eye Quick Roasters cauliflower and broccoli.

Adobo Broccoli & Cauliflower

Ingredients:

Feeds: 2

  • 2 bags Birds Eye Oven Roasters Frozen Broccoli and Cauliflower
  • ¼ cup extra-virgin olive oil
  • Salt and pepper, to taste
  • 3 cups arugula
  • ½ cup soy sauce
  • ½ cup rice wine vinegar
  • ½ cup water
  • 1 white onion, julienned
  • 3 garlic cloves, sliced
  • ½ cup butter
  • 1 bay leaf
  • 2 cups jasmine rice
  • 2 cups water

Preparation:

  1. Cook Birds Eye Oven Roasters Frozen Broccoli and Cauliflower per package instructions.
  2. Rinse jasmine rice and combine with 2 cups of water. Bring to a boil and drop to a simmer, covered. Cook 22 minutes and reserve or put into a rice cooker.
  3. In a sauce pot add oil and bring to high heat. Add onions and garlic; cook until golden brown. Add bay leaf, water, soy sauce, vinegar, black pepper, and butter. Cook for 10 minutes. Add broccoli and cauliflower to adobo sauce and serve over white rice.

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