Robinson Claire - Robinson, Claire

Claire Robinson

Biography

Claire Robinson is a chef and television personality best known for her Food Network series “5 Ingredient Fix,” combining her devotion for food and teaching in a series featuring delicious eclectic recipes made with five ingredients or fewer. A graduate of both University of Memphis and the French Culinary Institute, Claire believes the best dishes feature a carefully selected few ingredients, a straightforward cooking style that also promotes healthier and seasonal eating. In 2010 Claire released her first cookbook, 5 Ingredient Fix: Easy, Elegant and Irresistible Recipes.
As a host, Robinson brings culinary knowledge... READ MORE

Claire Robinson is a chef and television personality best known for her Food Network series “5 Ingredient Fix,” combining her devotion for food and teaching in a series featuring delicious eclectic recipes made with five ingredients or fewer. A graduate of both University of Memphis and the French Culinary Institute, Claire believes the best dishes feature a carefully selected few ingredients, a straightforward cooking style that also promotes healthier and seasonal eating. In 2010 Claire released her first cookbook, 5 Ingredient Fix: Easy, Elegant and Irresistible Recipes.
As a host, Robinson brings culinary knowledge and a fun passionate curiosity. By providing minute-by-minute details as host of series such as Food Network’s Challenge, and BBC America’s Chef Race, Claire held the excitement for show fans. Along with Robinson’s widespread and dedicated audience, she thoroughly enjoyed being selected for numerous appearances in Food Network’s Best Thing I Ever Ate. Claire’s passion for food is equal to her adventurous side, enjoying extensive travel and a variety of unique sports including sky and sea diving, boxing, deep sea fishing and slalom waterskiing.
A Tennessee native, Claire Robinson lives in New York City and continues to drive the restaurant and food industry using her knowledge and experience not only within the country’s largest city, but nationally and internationally, with expansive demand.

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What is your favorite NYC restaurant? And what is your go-to dish? That is a revolving door of answers! There are simply too many favorites to name just one :-) What is your ultimate meal? Hmmm, for a full meal... I would start with an array of dips and spreads with breads galore; followed by an Asian dumpling mix with great sauce options; moving into an entree of a BBQ sandwich and all the sides and fixin's; and finish with a trio of strawberry shortcake, creme brûlée and a tangy key lime tart. A gathering of my favorites for an ultimate meal. Although, a perfect coq au vin all by itself is also hard to beat! What three things are always in your pantry? Vinegar, honey, very good salt If you weren't a chef, what would you be? A writer or possibly a teacher If you could cook with anyone, who would that be? Do they have to be living? If not, it's the no brainer of Julia Child. What’s your favorite NYCWFF memory? It's a tie between meeting iconic chefs and eating until it hurt at the first burger bash held; and hosting the George Stone Crab at Dream Beach event. Runner up is the many great memories from chef after parties, although those may be a little too wild to share.

Recipe Name:
GRANDMA MOORE’S CREAMED CORN

Recipe Ingredients:
6 slices bacon
8 large cobs fresh corn, preferably white, shucked and cleaned
Kosher salt and freshly cracked black pepper

Recipe Instructions:
In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.

On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef’s knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.

Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.
Serve warm or at room temperature.

Note: Crisp bacon can be crumbled over the creamed corn when serving or reserved for another use. If you have bacon drippings on hand, use 1/4 cup for this recipe.

BYOC: Fresh soft herbs (such as basil or tarragon) are a great “Be Your Own Chef” addition, as well is a topping dollop of creme fraiche.