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Make Conference Day Lunch with Celebrity Chef Ellen Bennett!

Ellen Bennett

Because tacos aren’t just for Tuesday, we’re bringing you a quick & tasty cooking demonstration during the Conference Day lunch break on Thursday, October 1st.

Attendees: If you’d like to prepare carne asada (or a vegan mushroom asada) and guac along with chef and kitchenwear entrepreneur Ellen Bennett, be sure you’re logged in and in the Keynote room by 12:50pm Central Time on the 1st.

A Note from Ellen:

Hi! 

I’m so excited to be cooking with you guys today. I’m so honored to be in the presence of so many amazing women. As we get ready to cook together in the next couple days, I wanted to make sure you guys are ready for action. I’ve listed out all the ingredients you need for my recipe dishes I’m making below. I like to cook with love and speed, so they’re loose and they should be tweaked and made to be your own. Cooking is fun so don’t let it be anything but that!

I always find it helpful to prepare the station next to your stove for where you’ll be cooking everything with me. I call it…The Bennett Station!

Key items you’ll need:

  • A big cutting board
  • Salt in a bowl
  • Pepper in a pepper mill
  • Olive oil
  • Vinegar (your choice!)
  • Butter in a ramekin
  • A little baby stack of towels
  • A container next to your olive oil to put the following key kitchen tools:
         – A microplane
         – A couple of wooden spoons
         – A spatula
         – And any other tool you use all the time

Bennett Station Pro Tip: Don’t put anything on your counter that you don’t constantly use!

I’ll walk you through how to make it proper during our conference day session.

Also, be sure to pick up a Hedley & Bennett apron from my company before our cooking adventure together—you’ll get 20% off sitewide with code TEXASWOMEN. When you do, make sure to tag us on @hedleyandbennett and @ellenmariebennett!

Super excited to be cooking with you all. 

See you soon!

@EllenMarieBennett
@HedleyandBennett

Cooking Directions:

Carne Asada Tacos

Carne Asada Tacos!

Ingredients:

  • 1 lb. flank steak
  • 1 orange, peeled & smashed
  • sea salt
  • pepper
  • 2 green onions (scallions)
  • corn tortillas
  • cilantro
  • 2-3 radishes
  • 1 lime, quartered lengthwise
  • salsa (choose your favorite!)

1.   Season flank steak with salt + pepper, and place into a zip lock bag with 1 smashed orange. Let it marinate in the fridge for a few hours if you can.

If you don’t have time to marinate with the orange, just season the meat with salt and fresh cracked pepper.

2.   Get a grill pan or cast iron skillet ripping hot (to the point of setting off your fire alarm!) If you don’t have a grill pan or cast iron skillet, a large frying pan will work as well.

Add a touch of grapeseed oil to the pan or skillet. Place steak in pan or skillet and leave undisturbed for 2 to 3 min until it gets browned and caramelized. Flip it to the other side for literally 30–45 seconds, and then remove from the pan or skillet.

3.   Let the steak rest for about 10 minutes so all the delicious juicy juices don’t come pouring out of the Asada. Toss some green onions into the still-hot skillet to char them, then top with lime juice. Heat tortillas in the same pan.

4.   Slice the meat against the grain. Top with cilantro, charred green onions, a couple of radishes and green or red salsa and a big squeeze of fresh lime. Finish with salt and pepper just before serving.

 

Vegan Variation: Seta (Mushroom) Asada

Oyster mushrooms for tacos

Ingredients:

  • 3.5 oz oyster mushrooms (Shiitake will also work)
  • olive oil
  • sea salt
  • pepper
  • sherry vinegar
  • cilantro
  • 2 green onions (scallions)
  • 2-3 radishes
  • 1 lime, quartered lengthwise
  • salsa (choose your favorite!)

1.   Use a sauté pan or cast iron skillet.  Get it nice and hot.

Toss your mushrooms in olive oil and add them to the hot pan or skillet.  Let them brown and begin to caramelize.  Season with salt and pepper. 

2.   Once the mushrooms have browned nicely and right before you take them off the heat, add a little glug (about a tablespoon) of sherry vinegar.  (If you don’t have sherry vinegar you can also use apple cider or rice wine vinegar.)

3.   Toss some green onions into the still-hot skillet to char them, then top with lime juice. Heat tortillas in the same pan.

4.   Arrange mushrooms in tacos. Top with cilantro, charred green onions, a couple of radishes and green or red salsa and a big squeeze of fresh lime. Finish with salt and pepper just before serving.

 

Guacamole

Ellen Bennett's guac

Ingredients:

  • 1 lime 
  • 1 avocado 
  • sea salt 
  • 1.5 tablespoons olive oil (approximately) 

1.   Cut the avocado in half lengthwise and remove the pit. While the flesh is still inside the skin, score into lines and then scoop out the flesh with a large spoon into a mixing bowl.

2.   Mash the avocados using either a fork, leaving them still a bit chunky.

3.   Add the lime and salt, and fold everything together. Drizzle with olive oil, adjust seasoning with salt and give it a final mix with fork.

ELLEN’S TIPS

  • Taste and keep seasoning as you go
  • When you think you’ve added enough lime, add more! 
  • Pick up your Hedley and Bennett apron before our cooking adventure together (use code TEXASWOMEN to receive 20% off sitewide!) 
  • Make sure to tag us on @hedleyandbennett and @ellenmariebennett