Chef Stuart O'Keeffe shares 'Quick 6 Fix' recipes

WEST HOLLYWOOD, LOS ANGELES (KABC) -- Dublin-born, professionally-trained chef Stuart O'Keeffe has an unusual concept when cooking: "the less time in the kitchen the better."

"My concept is 'Quick 6 Fix.' Keep it six ingredients, six minutes prep, six minutes cleanup," O'Keeffe said.

The idea is to be able to enjoy yourself at the table a little longer.

O'Keeffe creates one-pot meals or dishes that only require a maximum of two pans to keep cleanup tight.

A cast-iron skillet is a requirement at his house as it not only heats evenly, but requires just a rinse and a wipe of a towel after using.

For appetizers, choose things you can "assemble rather than bake," O'Keeffe suggests.

Some examples: Crostinis with cream cheese, peaches and mint, or goat cheese, fig jam and prosciutto. Even blistered tomatoes on top with ricotta and a balsamic vinegar drizzle.

Don't shy away from buying rotisserie chicken at the store. It can make one or two meals. Shredding it up, you'll get about two-and-a-half cups of meat and save 90 minutes prep time.

He is also a fan of succotash as a bed or base for the protein of your choice, like a nice cod with a smidge of fresh basil.

He makes his with butter beans, corn, tomatoes, onions and chili flakes.

Like all smart chefs, O'Keeffe likes to shop at the farmers market, but that doesn't stop him from picking up quick, easy and healthy extras.

"For canned foods, for example, I'll use the tomatoes or like beans, organic beans. They hold their flavor. They're not messed with a lot," O'Keeffe said. "When it comes to frozen, I tend to use like corn or peas, broccoli."

Remember produce goes from field to freezer or can pronto, so these products keep their nutrients when fresh isn't available.

And how about this dessert titled an Eton mess?

"This is just meringues, berries, cream and that's it you're done," O'Keeffe said.

This casual dessert can also be put in a bowl and tossed as well.

O'Keeffe will be releasing his "Quick 6 Fix" cookbook in October. For now, you can enjoy these recipes:

Pan Seared Cod with Succotash

Ingredients

1 cup cherry tomatoes, halved

2 tablespoons cider vinegar

10 basil leaves, roughly chopped

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

4 6oz. cod fillets, 1 inch thick, skinless

3 tablespoons canola oil

1 medium yellow onion, chopped

2 garlic cloves, minced

1 teaspoon chili flakes

2 cups frozen corn, thawed

10 ounces frozen lima beans, thawed

Let's Cook!

1. Heat 2 tablespoons of canola oil over a medium high heat in a large, non-stick skillet. Add onions, lower heat to medium, and cook for 5 minutes or until onions are softened.

2. Add garlic and chili flakes together to the pan and cook for 1 minute.

3. Stir in corn, lima beans, and tomatoes and cook until tomatoes start to soften, about 4-6 minutes. Stir in vinegar and basil. Cover and keep warm.

4. In another large, non-stick skillet, heat 1 tablespoon of canola oil until it begins to shimmer.

5. Season cod on both sides with salt and pepper. Then place fish carefully into pan, rolling the fish away from you so the oil does not splatter. Cook on each side for 3-4 minutes until cooked all the way through.

6. Spoon succotash onto plates. Place fish on top. Garnish with some extra fresh basil leaves and serve.

A Sweet Chocolate Eton Mess

Ingredients:

2 cups heavy cream, divided

2 ounces bittersweet chocolate (60 percent cacao)

4 cups lightly crushed store bought meringues

1 cup strawberries, rinsed, stems removed, and halved

1 cup raspberries, rinsed

1 cup shelled pistachios, roughly chopped

LET'S COOK!

1. In a heavy saucepan, heat the cup of the cream on low until a light simmer. Turn off heat. In a heatproof bowl, pour the cream over chocolate in a heatproof bowl. Stir together, set aside, and let cool for 5 minutes.

2. Whip the remainder of the remaining 1 cups of cream to form soft peaks.

3. Place half a cup of crushed meringues into each of 4 serving bowls or small mason jars or martini glasses.

4. Sprinkle with the berries of choice, then drizzle with chocolate. Top each with remaining meringue, berries, chocolate sauce, and finally a dollop of whipped cream.

5. Top with chopped pistachios.