Celebrity Chef Richard Ingraham Interview and Eating Well To Win Cookbook
Style + Life + Fashion had the opportunity to interview Gabrielle Union and NBA veteran Dwyane Wade’s private chef, Richard Ingraham.
He released a new cookbook titled, Eating Well to Win – which is focused on developing delicious, flavorful recipes — many of which include either a Southern, Creole, Italian or Asian flair.
What was your inspiration for creating this cookbook?
I just wanted to be able to touch others with my cooking. Being a personal chef doesn’t allow me to cook for the masses like I would be able to if I worked in a restaurant. So, writing Eat Well To Win seemed like the perfect solution.
Can you provide a delicious, easy appetizer recipe or any meal planning suggestions?
See recipe below.
What is your favorite recipe in the cookbook as it relates to eating healthy?
I really like the Roasted Sea Bass and Mushroom Broth with Quinoa, Sweet Potatoes and Kale. This dish starts with roasted sea bass that has up to 20 grams of protein in a 3oz serving. It’s also a great source of omega-3 fatty acids, which help reduce the risk of cardiovascular disease by lowering blood pressure and reducing levels of cholesterol. The sea bass sits atop a mixture of quinoa (great source of protein, fiber, and essential amino acids), kale (high in vitamin k, iron, and fiber) and sweet potato (great source of potassium, vitamin C, and vitamin B6).
Are there any additional tips or ideas that you would like to leave with us?
Eating healthier doesn’t mean that your food should be flavorless and lackluster. Eating Well To Win shows you that food can be exciting, flavorful, and still be good for you. Even with eating healthier, one must remember that paying attention to portion sizes is another very important factor in leading a healthier lifestyle.
Grilled Portobello with Lobster and Shrimp Salad
Ingredients for Portobello Mushroom
6 Tablespoons grape seed oil
3 Tablespoons fig balsamic vinegar
3 garlic cloves, minced
1 Tablespoon fresh thyme
6 large portobello mushrooms, stemmed, gills scraped out
Kosher Salt and fresh ground pepper
Ingredients for Lobster and Shrimp Salad
1/4 cup rice wine vinegar
3 Tablespoons whole grain mustard
1 Tablespoon honey
2 Tablespoons shallots minced
1 garlic clove, minced
1/2 cup grape seed oil
Kosher Salt and freshly ground pepper
3/4 pound cook lobster meat chopped
1/2 pound medium cooked shrimp
1 1/2 cups ripe mango chopped
1 1/4 cup fresh raw corn from about 2-3 ears
1 cup micro greens
Method for Mushrooms
- Heat grill to medium high heat
- Whisk oil, fig balsamic vinegar, garlic, and thyme in small bowl and season with salt and pepper.
- Arrange mushroom caps on foil lined baking sheet, gill side up.
- Generously spoon dressing into each mushroom (be sure to get all that good flavor all over the cap)
- Place mushrooms on grill, gill side down and grill until edges start to soften
- Turn mushrooms over and cover
- Cook mushrooms until they’re nice and tender
- Remove mushrooms from the grill and arrange on a platter
- Top with Lobster and Shrimp Salad.
Method for Lobster and Shrimp Salad
- Combine vinegar, mustard, honey, shallots, and garlic in medium bowl.
- Gradually whisk in oil.
- Season dressing with salt and pepper.
- In a large bowl, combine lobster, shrimp, mango, corn, and micro greens
- Gradually pour dressing into lobster mixture until lightly coated
- Add more dressing if desired.
- Adjust seasonings