Celebrity chefs may be the best cooks on earth but that does not mean that they are the most behaved as well. Being celebrities, they are also not exempt from problems and rumors and all that kind of stuff. Usually it is Jamie Oliver who is in this kind of pickle. This time, though, it is David Burke that is the target.

The name not familiar? David Burke is the owner of several restaurants, one of which is David Burke Townhouse in New York. Burke has also appeared in some shows like Iron Chef America.

Anyhow, chauffeur Thomas Heiser, 28 years old, has filed a lawsuit against the chef. In a Fort Lee Municipal Court, he claimed that the chef punched him in the face when he asked for a day off because it was his wife’s birthday. According to a UPI report Heiser explained:

“He called me a piece of (expletive), (expletive), lazy mother (expletive), which wasn’t unusual. “He said, ‘Give me the keys. You walk home.’”

More than being merely punched in the face, Heiser also says that Burke slammed his head on a car trunk.

So what has the chef got to say about this? Burke says that he did insult the chauffeur but he that he never did lay a hand on him.

Now who to believe? I don’t know. We don’t have that information. But we do know that if the chef is convicted, he will be facing up to six months in jail.

I have to admit that Giada is not my favorite celebrity chef but this recipe of hers makes my mouth water so badly it is not even funny. Truth is, you cannot really go wrong with salmon and lemon, but the presentation of this dish is something I find really enticing. Here is the recipe, courtesy of The Food Network.

You’ll need the following:

• 4 (6-ounce) salmon fillets
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh rosemary leaves
• 8 lemon slices (about 2 lemons)
• 1/4 cup lemon juice (about 1 lemon)
• 1/2 cup Marsala wine (or white wine)
• 4 teaspoons capers
• 4 pieces of aluminum foil

This is how to make it:

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

It is pretty simple and easy to make, isn’t it? I don’t think that you even have to wait for an excuse to make this!