Media Contacts: Ana Lydia Ochoa, 310-598-5735
Martha Gil de Montes, 626-737-6455
IRON CHEF AND MACY’S CULINARY COUNCIL MEMBER
CAT CORA SHOWCASES HER FAVORITE BBQ RECIPES
In-Store Cooking Demo at Macy’s Memorial City, Saturday March 27, 2 p.m.
Macy’s welcomes Iron Chef America’s first and only female Iron Chef, Chef Cat Cora, who will
showcase BBQ recipes from her Macy’s Restaurant, CCQ: Cat Cora ‘Que at Macy’s Memorial City,
Saturday March 27, 2 p.m.
Inspired by her barbeque traditions and passion for global flavors, Chef Cat Cora, will demonstrate
fast and unique recipes that can easily be recreated at home, including:
Basque –Rubbed Shrimp with Chimichurri Sauce (Basque-Style Green Sauce)
Chimichurri Sauce (Basque-Style Green Sauce)
6 garlic cloves, peeled and chopped
3 dried bay leaves
1 fresh poblano pepper, coarsely chopped with the seeds left in
1 fresh Serrano chile, coarsely chopped with the seeds left in
1/2 tablespoon sea salt
1/3 cup finely chopped fresh Italian flat-leaf parsley
1/4 cup finely chopped fresh oregano
1/4 cup finely chopped fresh basil
1/4 cup sherry vinegar
1/3 cup olive oil
Basque –Rubbed Shrimp
4 lbs shrimp
Freshly ground black pepper
1 tablespoon dried orange rind
1/2 tablespoon chili powder
1 teaspoon sea salt
Rub the shrimp with salt and pepper first, so that it stays on, and then rub the shrimp with the entire
Basque blend until well coated. Cover, set in refrigerator, and let sit for 30 minutes. Preheat the grill
and preheat the oven to 450F.
While the shrimp is absorbing the rub, make the green sauce by combining the garlic, bay leaves,
peppers, and sea salt in a mortar and mash with a pestle until a smooth paste is formed. (If you don’t
have a mortar and pestle, put all the ingredients into a blender along with just a teaspoon or so of
the vinegar.) Transfer to a mixing bowl and add the parsley, oregano, and basil. Whisk in the vinegar
and olive oil until well combined. Set aside.
Place the shrimp on the hot grill and sear on both sides until pink. Remove shrimp onto a clean
To serve, set several shrimp onto each plate, spoon the green sauce over the shrimp and serve.
CHEF CAT CORA RECIPES PAGE 2
Cat’s Broccoli Slaw
2 packages of broccoli slaw
1/3 cup Dijon mustard
½ cup sugar
1/3-cup extra virgin olive oil
3 tablespoons hot sauce
1-teaspoon celery seeds
Salt and freshly cracked pepper
In a large bowl, whisk together the mustard and the sugar. Slowly add in the remaining ingredients
for the dressing, continuing to whisk. Add in the broccoli slaw and mix thoroughly.
White Cheddar and Scallion Cornbread Madeleine’s
2 cups all-purpose Flour
1 cup Yellow Cornmeal
1 ½ tsp Baking Powder
1 tsp Baking Soda
Pinch Ground White Pepper
½ tsp Sea Salt
2 cups Sharp White Cheddar Cheese
1 cup Scallions, thinly sliced
2 large Eggs
½ cup Granulated Sugar
1 stick unsalted butter melted
¾ cup Sour Cream
½ cup Whole Milk
Preheat oven to 350 degrees. Spray Madeline pans with quick release spray (Pam). In a large bowl
combine all dry ingredients. In a small bowl Whisk Eggs and Sugar until thick and smooth. Add
melted butter and whisk until incorporated, add in Sour Cream and milk. Whisk until smooth. Add
wet ingredients into bowl with dry ingredients. Add Cheddar and Scallions and mix gently until all
ingredients are incorporated. Do not over mix. Using a large teaspoon fill the Madeline pan half full.
Bake until Madeline’s are golden about 12 minutes. Cool on wire rack.
For additional information @ Macy’s Culinary Council Visit
Pre-event phone and email opportunities available; on-site photo and interview opportunities
available day-of. If you’d like to set up an interview with Chef Cat Cora in advance or request a
media credential application to attend the event, please contact padma media and marketing, Inc.,
310-598-5735 or email@example.com.
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