Chef Richard Ingraham, private chef to actress Gabrielle Union and NBA veteran Dwyane Wade. He is focusing on developing delicious, flavorful recipes that help his celebrity clientele reach their peak performance. His cookbook is Eating Well to Win  and readers will be surprised to find that Chef Richard’s take on some traditional dishes are on the healthier side.

Chef Ingraham has shared with us recipes for Garlic Shrimp in a White Bean Ragu, Jumbo Lump Crab Cakes and Carrot Cake Trifle with Walnut Quinoa Brittle. Some lighter fare that won’t weigh you down before or after hitting the gym!

Garlic Shrimp in a White Bean Ragu

Garlic Shrimp with White Bean Ragu

Garlic Shrimp with White Bean Ragu

INGREDIENTS

1 pound large peeled and de-veined shrimp

4 tablespoons grape seed oil, divided

1 1/2 teaspoon  smoked paprika

1/2 teaspoon cumin

4 garlic cloves minced and divided

1 teaspoon hot red pepper flakes

1 bay leaf

3 sprigs fresh thyme

1 can fire roasted  diced tomatoes, drained

1 tablespoon tomato paste

2 cans (about 15 ounces each) white beans, rinsed and drained

1 cup low sodium chicken broth

1 teaspoon truffle honey

Kosher salt and fresh ground pepper

METHOD

  1. In a medium bowl season shrimp with smoked paprika, cumin, and salt and pepper
  2. Heat two tablespoons of the grape seed oil in a large skillet over medium-high heat.
  3. Add to shrimp to skillet; sauté until just cooked through. Place shrimp into a bowl and set aside until ready for use
  4. Return the skillet to heat and add remaining oil,
  5. Next heat garlic, pepper flakes, bay leaf and sauté until fragrant.
  6. Add tomatoes and cook until most of the liquid evaporates.
  7. Add in tomato paste and cook until  mixture starts to darken.
  8. Add beans, broth, and thyme
  9. Simmer until a thick consistency is reached
  10. Return shrimp to the pan and cook until just heated through.
  11. Adjust seasonings
  12. Drizzle with truffle honey and serve.

Jumbo Lump Crab Cakes over Heirloom Tomato and Quinoa Salad with Lemon Honey Vinaigrette

Jumbo Lump Crab Cakes over Heirloom Tomato and Quinoa Salad with Lemon Honey Vinaigrette

Jumbo Lump Crab Cakes over Heirloom Tomato and Quinoa Salad with Lemon Honey Vinaigrette

Ingredients for Crab Cakes

1 egg, beaten

1/4 cup avocado mayonnaise

1/4 teaspoon. cayenne pepper

1 teaspoon. Smoked paprika

1/2 tsp. cumin

1 teaspoon creole seasoning

1 lb. jumbo lump crab meat drained and picked

1 Tablespoon fresh cilantro finally chopped

Grape seed oil for frying

Ingredients for Tomato and Quinoa Salad

1 cup cooked quinoa

1 English cucumber quartered and sliced

1 medium red onion sliced thin

2 pounds large heirloom tomatoes cut into 1/2 inch wedges

Micro greens for garnish

Ingredients for Lemon Honey Vinaigrette

1/2 cup olive oil

1/4 cup fresh lemon juice

1/4 teaspoon cayenne pepper

1 Tablespoon shallot minced

3 teaspoons Dijon mustard

1 teaspoon lemon zest

2 Tablespoons honey

Kosher salt and fresh ground pepper

Method for Crab Cakes

  1. Combine egg, mayonnaise, cayenne, paprika, cumin,and creole seasoning, in a medium mixing bowl
  2. Mix thoroughly to fully incorporate flavors.
  3. In a separate bowl combine crab meat and cilantro.
  4. Add wet mix to crab mixture and fold in.
  5. Portion crab mix into patties and refrigerate at least 15 minutes to help set
  6. Heat oil in a medium cast iron skillet over medium heat.
  7. Cook patties until golden brown on both sides. About 2 minutes on each side.
  8. Drain on a paper towel lined pan

Method for Tomato and Quinoa Salad

  1. Combine quinoa, cucumbers, onions, and tomatoes in a large bowl
  2. Gently toss salad with lemon honey vinaigrette
  3. Spoon salad in the center of the plate
  4. Top with 2 of the crab cakes
  5. Garnish with micro greens
  6. Drizzle lemon honey vinaigrette over the top of micro green and around plate

Method for Lemon Honey Vinaigrette

  1. Whisk together the lemon juice, pepper, shallots, mustard, zest, and honey in a medium mixing bowl until well blended
  2. Whisk in oil in a slow stream until the dressing is well blended.
  3. Season with salt and pepper.

Carrot Cake Trifle with Walnut Quinoa Brittle

Carrot Cake Trifle with Walnut Quinoa Brittle

Carrot Cake Trifle with Walnut Quinoa Brittle

For Carrot Cake

5 large eggs

11/2 cups maple syrup

2 cups coconut oil melted

2 tablespoons mango orange juice juice

11/2 tablespoons bourbon

1 1/2 teaspoons vanilla extract

4 cups whole wheat flour, divided

4 cups grated rainbow carrots

1 cup crushed pineapple

1 cup raisins

2 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons salt

2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2  5 spice

1 teaspoon ground nutmeg

6  8 ounce mason jars

For Brittle

1 cup  uncooked rainbow  quinoa

1 1/2 cups walnuts, chopped

1/2 cup  rolled oats

4 Tbsp  chia seeds

4 Tbsp  coconut sugar

4 Tbs walnut oil

1 cup  maple syrup

For the Frosting

2 cups vanilla Greek yogurt

2 teaspoons vanilla flavor

1 cup powered sugar, sifted

Method for Brittle

  1. Preheat your oven to 350
  2. Line a baking sheet with a non stick pad
  3. In a large mixing bowl combine quinoa, walnuts oats, chia seeds, and coconut sugar.
  4. Warm walnut oil and maple syrup in a small sauce pan over medium heat stirring until fully incorporated
  5. Pour oil and syrup mixture over the dry ingredients and stir to  combine .
  6. Pour out on non stick baking pad and spread into an even layer.
  7. Bake for 30 minutes, turning the pan around after the first 15 minutes. Keep an eye on the brittle during the second 15 minute timing to make sure it doesn’t burn.
  8. Let your brittle cool completely before using

Method for Frosting

  1. Whisk all ingredients until they thicken.
  2. Adjust sweetness if necessary
  3. Refrigerate until ready for use

Method for Carrot Cake

  1. Preheat oven to 350.
  2. Butter and flour two parchment lined 9-inch cake pans with 2-inch-high sides.
  3. Using electric mixer fitted with a paddle attachment beat eggs, maple syrup, and coconut  oil in large bowl until smooth. Add bourbon and vanilla
  4. Add in 2 cups flour. (remember to scrape down the ides after each step to insure all ingredients are well mixed in)
  5. Next add grated carrots, crushed pineapple, and raisins.
  6. In a medium bowl combine baking soda, baking powder, salt, and spices.
  7. Whisk in 2 cups flour to spice mixture.
  8. Mix in spiced flour mixture to cake batter and  combine.
  9. Pour batter into prepared pans
  10. Bake cake  until a toothpick inserted into center comes out clean.
  11. Once the cakes are cooled. Turn them out on a cutting board and cut each cake into small squares.
  12. Add some cake squares to the bottom of a mason jar and layer with frosting.
  13. Continue this pattern finishing with a top layer of frosting.
  14. Top with pieces quinoa brittle and finish with a drizzle of maple syrup

 

Chef Richard Ingraham was born and raised in Miami, Florida and became a culinary enthusiast at an early age. He trained at the Art Institute of Atlanta, and soon after began teaching culinary arts at a Miami high school. In 2003, he was offered what is now his current position as Private Chef for NBA star Dwyane Wade. The combination of his world-class training and passion for fine cuisine and spirits has allowed him to create a network of Private Chefs called ChefRLI, which serves a plethora of NBA, NFL, MLB, and entertainment personalities. Chef Richard has competed on The Food Network’s Chopped, partnered as an ambassador with Walmart, GOYA Foods and the National Pork Board, and presented at the South Beach Food & Wine Festival every year since 2011. Eating Well to Win is his first cookbook.

Learn more about Chef Richard Ingraham at http://chefrli.com.

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