Chef Bobby Benjamin’s Charred Broccolini

We recently interviewed Louisville, Kentucky Executive Chef and Owner of Butchertown Grocery, Bobby Benjamin. One question we asked was, What is your go-to meal to create at home when you’re short on time? His response was that it depends on the ingredients he has on-hand and what he’s in the mood for. In fact, the broccolini dish on his restaurant’s menu was the result of cooking at home with his family from what was in the kitchen. Chef Bobby Benjamin now shares his charred broccolini recipe with you!

Instructions

Charred Broccolini

Yield: 1 order

Ingredient Qty Unit
Broccolini 5 Oz
Ricotta salata 1 Oz
Charred Scallion Vinaigrette 1 Oz
Brown Butter Bread Crumbs 1 Oz
Pickled Fresno Peppers 5-6 Pieces
Sunflower Seeds .5 Oz
Olive oil Monini 2 Oz

Method: Char broccolini under broiler. Toss with charred scallion vinaigrette. Finish with Ricotta Salata, pickled fresno peppers, bread crumbs, sunflower seeds and Monini olive oil.

 


Charred Scallion Vinaigrette

Yield: 1 quart

Ingredient Qty Unit
Green Onion 8 Oz
Apple Cider Vinegar 1 Cup
House Mustard .5 Oz
Local Honey 1 Oz
Blended oil 32 Oz
Kosher Salt 1 Tbsp

Method: Char green onion under the broiler. Blend all ingredients in a Vitamix.

 


Brown Butter Bread Crumbs

Yield: 4 quarts

Ingredient Qty Unit
Panko 40 Oz
Butter 2 Lb
Lemon Juice Powder .5 Oz
Lemon Balm .5 Oz
Verbena .5 Oz
Kosher Salt 2 Oz

Method: Brown butter in a pot. Mix with panko, spices and salt. Spread on parchment lined baking sheets and bake at 350°F until browned.


Recipe Credit

As diners gaze past the century-old brick, colorful spice collection, and beautifully stocked bar, they are sure to catch a glimpse of Chef Bobby Benjamin in his element. The open kitchen allows guests the chance to experience their food from the beginning stages to the last bite. His philosophy is simple, like his food: respect ingredients, cook with integrity and be honest on the plate. Benjamin’s menu is ever-changing with the seasons and even new cultural experiences. One factor consistently remains – every dish is deeply personal and crafted with care. He paid his dues in top kitchens across the country and earned his culinary degree from Louisville’s own Sullivan University. Aside from these experiences, Benjamin says his perseverance and drive are what led him to his current position. Born in 1980, he found a passion for cooking and culinary technique honing his skills as a 16-year-old line cook in rural Tennessee. Nearly 20 years later, Benjamin sees his family, wife Hanna and two daughters, as the catalyst for being the best chef possible. With the birth of his daughters, the intrepid chef found a new reason to experiment with food by creating dishes he believes in.

Benjamin’s hard work has afforded him his dream – to build a restaurant with approachable food, inviting atmosphere and a ‘third space’ for locals to enjoy. From beautifully crafted, handmade gnocchi to composed, circumspect vegetable dishes, Chef Benjamin and his team serve properly made, unpretentious food one plate at a time. Inspired by the building’s former life as a grocery store, the restaurant is outfitted to fully display what goes into each dish for complete transparency with diners. Whether he’s sourcing well-cultivated meats and vegetables or concocting all of his own sauces from scratch, Benjamin knows that great food starts with great ingredients.