Biography

Andy Montero is Chef/Owner of Montero’s Restaurant Bar and Catering, voted best overall restaurant in Elizabeth City, North Carolina multiple times. Chef Andy is a graduate of Johnson and Wales University where he was a culinary arts instructor as well as at the Culinary Institute of Virginia. He is co-founder of Safe Schools Fund of Elizabeth City, North Carolina, a charitable organization to provide funding for safety and security of his local school district. He is a current member of Albemarle Hospital Foundation Rotary, Knights of Columbus, and Elizabeth City Tourism. When he isn’t operating his restaurant or devoting to many charitable organizations, he loves spending time with his wife and three daughters.


Recipes

Charred Tomato Couscous
- Serves Approximately 12 cups

Ingredients

Israeli Couscous

  • 7 cups Vegetable Stock
  • 12 strands Saffron
  • 6 ½ cups Israeli Couscous
  • To taste Salt and pepper
  • 1 tsp Garlic, minced

Charred Tomato Broth

  • 9 medium Tomatoes, quartered
  • As needed Oil
  • 2 Tbsp Garlic, minced
  • 8 cups Vegetable Stock
  • To taste Salt and pepper

Directions

Israeli Couscous

  1. Bring stock and garlic to a boil. Add saffron and couscous. Stir to incorporate.
  2. Turn off the heat once incorporated and cover with a lid for 20 minutes.
  3. Fluff with whisk and pour onto a sheet pan to cool.

Charred Tomato Broth

  1. Toss tomatoes in a minimal amount of oil and place on char-broiler. Cook tomatoes until skin is well charred, about 7-8 minutes. Please remember to rotate the tomatoes so that all sides char evenly. Remove from the heat and place in a bowl, covered with plastic wrap, to rest for 10-15 minutes or until cool.
  2. Crush tomatoes by hand into a saucepot and add the garlic and vegetable stock. Bring to a boil and allow simmering for 10 minutes. Remove from heat and puree using an emersion blender, completely emulsifying the tomatoes.
  3. Return to the heat and simmer, reducing by 1/3. Season with salt and pepper.

For the finished dish….sauté your choice of fresh seasonal vegetables (we like to use red onion, asparagus, squash and spinach) over high heat until tender. Add 2 cups of couscous and enough charred tomato broth to create a light sauce (approx. 6 oz). Heat the couscous thoroughly in the stock, stopping short of letting the stock completely absorb into the pasta. Finish with feta cheese crumbles.

Quick-chee “Dressing"
- Serves 2 cups

Ingredients

  • 7 Tbsp Sriracha
  • ½ cup Fish Sauce
  • ¾ cup Rice Wine Vinegar
  • ½ cup Sweet & Spicy Thai Chili Sauce
  • 4 tsp Lime Juice
  • 4 tsp Sesame Oil

Directions

  1. Mix together well. Really well. 🙂
  2. Dressing can be stored for up to 2 weeks under refrigeration.

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