Chef Stuart O'Keeffe: Summer Trifle - New York News

Chef Stuart O'Keeffe: Summer Trifle

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It's summer time, and Chef Stuart O'Keeffe is here with a fun, and easy addition to every barbeque…a trifle!

Chef Stuart’s Irish Potato Salad

Serves 4- 6


  • 2 ½ lbs baby potatoes, Yukon golds, washed
  • 3 tablespoons fresh parsley, chopped
  • 3 green onions, roughly chopped
  • 1 tablespoon chives, chopped
  • 2 tablespoons red wine vinegar
  • 4 tablespoons mayonnaise
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked pepper


1. Boil potatoes until cooked through and a fork right through. About 25 minutes. Let cool completely.

2. In a large bowl, combine all the rest of the ingredients until well covered with the mayo.

3. Serve on a platter and sprinkle with extra chives.

Chef Stuart’s Marinated garden steak

Serves 6


  • 2 lbs skirt steak, trimmed
  • 1 cup soy sauce
  • 1 cup balsamic vinegar
  • 1 cup port wine
  • 1 teaspoon chili flakes


1. Place all ingredients in a Ziploc bag and let marinate for 30 minutes to one hour.

2. Light a grill to a medium high heat and cook for about 3 minutes on each side. Let rest for 7- 10 minutes before slicing.

Roasted Fingerling potatoes with spicy aioli

Serves 4-6


  • 3 lbs fingerling potatoes
  • 2 sprigs rosemary, leaves chopped
  • 3 sprigs thyme
  • 6 cloves garlic, smashed
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked pepper


1. Preheat oven to 450°F. Place baking sheet in the oven.

2. In a large bowl, add potatoes, rosemary, thyme, garlic and olive oil to a bowl and toss until everything is covered in oil.

3. Remove sheet pan from the oven and pour contents of the bowl onto the sheet pan, the potatoes will start to sear. Place back in the oven and roast for 25-35 minutes or until crisp.

Chef Stuart’s Creamy chili sauce

Makes ¾ cup


  • 6 tablespoons mayo
  • 3 tablespoons Sriracha chili sauce
  • 2 teaspoons lime juice
  • ½ teaspoon low sodium soy sauce


1. In a bowl, combine all of the ingredients until it reaches a smooth consistency.

2. Dip your fingerling fries and enjoy!

Basil and Mint Lemonade

Makes 6 cups


  • 2 cups lemon juice, freshly squeezed
  • 3 cups water
  • 2 cups sugar
  • 1 cup water
  • ¾ cup basil
  • ¾ cup mint


1. Combine all ingredients in a saucepan and simmer over low heat until sugar is dissolved. Strain and serve over ice with extra sprigs of mint and basil leaves.

Chef Stuart’s 3 Berry Eaton Mess


  • 10 meringue cookies, crushed
  • 1 cup strawberries, sliced
  • 1 cup raspberries, halved
  • 1 cup blueberries
  • 4 cups whipped cream

Topping: pomegranate seeds


1. In a martini glass or mini trifle glass, layer ingredients in this order.

2. 2 tablespoons crushed Meringue, 1 tablespoon whipped cream, strawberries, raspberries, blueberries and repeat.

3. Top with whipped cream and sprinkle with pomegranate seeds.

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