Saba Wahid’s road to ‘Chopped’ starts in Framingham, Dubai

For as far back as Saba Wahid can remember, cooking has been her lodestar. From learning to make Pakistani comfort food at her grandma’s knee while growing up in Framingham; to catering red carpet events in Manhattan; to hosting a cooking TV show in Dubai, her love of food has always guided her. Now it’s helping her navigate the frenetic wringer that is The Food Network’s “Chopped,” as she competes on the “Martha Rules” segment with Martha Stewart. The show, taped at Hidden Pond Resort in Maine, is airing next week on May 4.

So what first ignited your love of cooking?

Growing up in a Pakistani family, food was our center. My grandmother always made traditional food that took days to prepare. That was difficult to replicate because she never followed a recipe. It was always “a little of this and a dash of that.” (Later on), that brought me to a conclusion: Since I knew how to make food taste good and I knew the flavor profiles, I could create my own elevated interpretations using advanced techniques.

And that conclusion eventually took you from Framingham to Dubai — that’s quite a jump.

Yes, that was a milestone moment. I’d just turned 30. I was recovering from heart surgery and had an awful divorce that was a big life lesson. I felt like a lost soul. And during my recovery from the surgery I re-evaluated my life — learned to listen to myself and not to everyone around me. I decided that making food was at the heart of it all. So I came up with the idea of a pilot for a food show. And I had friends from college working at the TV station Dubai One, and sent the pilot to them.

So what pointed you to food as the pilot’s subject, rather than something else? Was it grandma’s influence?

It was so many things. After I graduated from college I had moved to New York, went to the French Culinary Institute (now called the International Culinary Center), and worked at a high-end catering company, cooking for all kinds of events. That was when I really fell in love with the culinary arts.

Is what you were cooking back then what you’re still whipping up now?

The core of my cooking style is the same, but the technique has developed a lot over the years. I lean toward Mediterranean with global influences — paying homage to my Middle Eastern roots, plus other ingredients I love. Lamb chops is a signature dish. I do them with a chipotle sweet potato and lamb demi glace. I made it for my husband (She met her current husband, an Irishman, on St. Patrick’s Day in Southie; they later married in Ireland in 2018.), and he always says that’s when he decided he was going to propose. So I call the dish “engagement lamb chops.”

Fast forward to how you wound up cooking while Martha Stewart stood over you?

When COVID hit, I spent that time at home with my husband and our new baby, cooking a ton and posting on social media. Then in July a casting producer for “Chopped” contacted me on Instagram. It was so random!

Knowing you aren’t allowed to disclose what happens on the show, is there a favorite moment of yours — or just anything — that we should look for as we’re watching?

Interacting with Martha was a once-in-a-lifetime thing for me. She could do whatever she wanted on set, and she loved to walk around while you’re in crazy, full-on competition mode, and meanwhile she’d be as composed as can be. But just to have her standing next to me, chatting about what I was making, talking about my food? That alone felt like validation for all of my hard work over years.

Garam Masala-rubbed Halibut with Grilled Kale and Mango Salad

Serves 4

2 lb. halibut, sliced into 4 portions

2 t. garam masala

2 T. honey

1 t. lemon juice

4-5 T. olive oil

½ t. kosher salt

Fresh ground pepper to taste

1 bunch Tuscan kale, ribs removed and washed

1 mango, cut into 2 halves

½ c. labneh (available at Wegmans)

1 t. fresh mint, chopped

1 t. fresh cilantro, chopped

Juice of half a lemon

1 shallot, minced

1 t. chipotle in adobo, chopped

1 t. finely minced anchovies

1 t. sherry vinegar

1 t. chives, chopped

Make the halibut: Mix 1 t. of the garam masala, 1 T. honey, the lemon juice, 1 T. olive oil, and salt and pepper together. Season the halibut fillets with salt and pepper, then coat with half of the garam masala mixture. Set aside.

Prepare the labneh sauce: Combine the labneh, mint, cilantro, 1/2 t. of the garam masala, juice of half a lemon together. Season to taste with salt and pepper. Set aside.

Prepare the chipotle anchovy dressing: In a bowl, combine the shallot, chipotle, anchovies, sherry vinegar, and 1/2 t. of garam masala. While vigorously whisking, slowly drizzle in 2-3 T. olive oil until emulsified. Season to taste with salt and pepper.

Heat the grill or grill pan and lightly coat the mango and kale with olive oil, then grill the mango and kale until sugars are caramelized in mango and edges of the kale have crisped and browned. Dice up the mango, and slice the kale into thin ribbons. Set aside.

Grill the halibut, skin side down first, and as the skin starts to crisp and fish starts to cook, brush the remaining garam masala mixture on top. Flip over and grill the other side. The honey in the sauce will start to caramelize as it cooks.

To serve: Spread the labneh sauce on the bottom of the plate, and toss the mango and kale with the half of the dressing, placing it on top of the labneh. Top with the grilled halibut, and pour remaining dressing on top. Garnish with chives.

from Boston Herald https://ift.tt/3vuRbl5