About the Chef

Jack Zaorski

A 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 Restaurant, NYC.

Cooking Secrets

Challah French Toast

(Serves 4)

Ingredients:
4 Slices Challah bread, sliced one inch thick
2 Cups Half and Half
3 Jumbo eggs
3oz Sugar
1 Tablespoon vanilla
2 Shots Triple Sec
1 Teaspoon Cinnamon
3 Swipes on grater of fresh nutmeg
Pinch of salt

1.  Whisk all ingredients together

2.  Soak one inch slice of bread

3.  Sautee on both sides till golden in butter

4.  Garnish with powdered sugar, fresh fruit, bacon, sausage

5.  Top with heated syrup and whipped cream

Grilled Curried Swordfish Steaks
with Couscous and Chickpea Salad on a Bed of California Mixed Greens with Minted Yogurt Dressing

(Serves 4)

Ingredients:
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)

Couscous Ingredients:
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

Dressing Ingredients:
1 small container Plain or Pineapple Yogurt
4 tbs. chopped Mint
splash Cider Vinegar
pinch Salt
1/4 tsp. Curry Powder

  1. Remove blood spot and skin from swordfish steak.
    Rub with 1 tbs. curry powder. Set aside for grilling.
  2. Prepare chickpea salad: small dice red onion, celery and peppers and combine with chickpeas and other ingredients listed above.
  3. Prepare couscous combining all ingredients listed above. Cover to keep warm.
  4. Prepare dressing combining all ingredients listed above.
  5. Place one handful (prepared as instructed above) of California mixed greens on each plate.
  6. Mound couscous on top of greens in the center of the plate.
  7. Spoon chickpea salad over couscous.
  8. Grill or broil swordfish steaks medium/rare.
  9. Place fish steaks on top of greens, couscous and chickpea salad.
  10. Drizzle with minted yogurt dressing.
  11. Garnish with pineapple and/or lemon slices and fresh mint.

Enjoy!

Back to top