Congratulations Chef Brian Mullins for being our Chef of the Month for June!...
Kick off the summer with this outrageous BBQ Pulled Pork Grilled Cheese recipe. Chef Brian Mullins does not disappoint with this tasty treat!
BBQ Pulled Pork Grilled Cheese
(Adapted for pressure cooker)
3 – 4 lbs pork butt (cut into chunks)
1 Medium yellow onion, diced
10 cloves garlic, crushed
Your favorite barbecue sauce
1 16 oz beer, your choice
4 slices Texas Toast or other thick cut bread
8 slices Cheddar cheese
Salted butter, softened
Start by salting the pork once you’ve cut it into pieces.
Place the pork into slow cooker. Add the diced onion and crushed garlic. Mix all the ingredients around and cover with beer. Close cooker and cook for 4-6 hours.
When the time is up open the lid and remove the meat setting it aside. It will be very fragile, so be careful when you try to move it. Cover with tin foil and let it cool for a little while to lock in the juices. Then, using two forks, shred the meat.
Add back some of the sauce and juices from the pot to the pulled pork. Salt to taste. Add some of your favorite BBQ sauce.
Butter the outside of each slice of bread. Place 2 cheddar slices on each piece of bread. On two slices add big scoop of BBQ pulled pork the top with 2 other slices of bread Place on the griddle or pan; cover with a metal bowl and let the sandwiches get a nice golden brown, wait 2 to 3 minutes. Flip, cover again and cook until the cheese is melted and the sandwiches are golden brown, 2 to 3 minutes. Serve immediately.
Love grilled cheese? Our June Chef of the Month, Brian Mullins, shared some of his favorite grilled cheese recipes from Ms. Cheezious! Up first- Fresh Pesto Grilled Cheese!
4 slices sourdough bread
Salted butter, softened
8 slices mozzarella or provolone cheese
4 tablespoons basil pesto**
**To make the basil pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/4 cup pine nuts
2 garlic cloves, minced
Salt and freshly ground black pepper, to taste
Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper, to taste.
Preheat your griddle or pan to medium heat.
Butter the outside of each slice of bread. Spread basil pesto on the inside of each slice of bread. Place the mozzarella or provolone cheese slices on top of one piece of bread. Top with the other slice of bread. Place on the griddle or pan; cover with a metal bowl and let the sandwiches get a nice golden brown, wait 2 to 3 minutes. Flip, cover again and cook until the cheese is melted and the sandwiches are golden brown, 2 to 3 minutes. Serve immediately.
Father’s Day is right around the corner. How are you planning to spend the day celebrating your special dad? We hope you have a day full of fun, food and gifts! What dad could want anything more! If you’re still looking for the perfect gift, look no further. Here at Chefuniforms.com, we have all of your Father’s Day needs. Take a look at some fun gifts your dad is sure to love!
A fun chef tee is a great gift for any dad. This “Weapons Of Choice” Attitude Chef T-Shirt focuses on the attitude and spirit of the everyday chef. Whether he likes to grill outside or stay in the kitchen, this shirt is perfect for any man who likes to cook.
If you want to give dad the ego boost he deserves, you can’t go wrong with this “Chefs Rule The Kitchen” cotton tee. Your dad will feel appreciated every time he puts on his new shirt. Stylish and fun, dad can wear his new sporty tee at home while grilling or out for the day with the family.
Don’t forget the matching hat! Make sure dad stays cool in the summer heat with this matching “Chefs Rule The Kitchen” chef hat. He can enjoy his favorite passion while watching the game at home or in the stands in this awesome baseball cap.
See how great your dad will look in his new Chefuniforms.com chef tees and hat! It will be no risk to give dad a gift of comfort, love and fun! Happy Father’s Day!
Congratulations Chef Brian Mullins for being our Chef of the Month for June! See what cheesy concoctions he has been making in Miami!
Where were you born?
I was born in Long Island, New York.
Where do you work and where are you based?
I live and work in Miami. I have food trucks and two brick and mortar locations for Ms. Cheezious. It started as a food truck in 2010 and we opened our first brick and mortar on February 1, 2015 and our second this past April.
What is your favorite kitchen tool in creating your masterpieces/dishes?
My favorite kitchen tool is a good knife. It can become an expensive habit!
What is your sharpest sense out of all the 5 senses?
Hearing. In the restaurant industry we need to listen to people and our guests’ feedback. You can’t be emotional if someone doesn’t care for something. You need to be able to hear them and make changes. A lot of people don’t listen to what their customers have to say.
What advice would you offer for aspiring chefs?
Put in the time. Learn to take every opportunity presented to you when you’re not working. Ask to volunteer, to work with other chefs and offer to work at any event. Keep your head, down mouth shut and observe what’s going on around you. Be humble, pay attention and ask questions.
What is one culinary tip every chef should know and perfect?
Proper seasoning in general, but especially salt. It can change a lot of things so learn how to use it correctly.
What does good food mean to you?
Good food means family. I grew up in a house where my mother, grandmother and aunts all cooked really well. My best memories are of big meals made from scratch in the kitchen that took hours or days, depending on what they were cooking. We all sat down together and ate really good meals. Now, my family and friends in the industry get together to create good meals and share those new memories.
What trends do you see emerging in the near future?
No one is really doing shakes in Miami, so we brought it back. We launched them a month or so ago. Florida is so hot; everyone wants a cold milkshake. We did a midnight snack shake – a chocolate shake with chocolate and peanut dipped pretzels, caramel popcorn and chocolate covered potato chips topped with whipped cream and sprinkles. For all the Miami people, we did a Pastelito shake with a guava cream cheese and vanilla base garnished with a fresh Pastelito on top.
What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)
I want it to fit well and look good. Who doesn’t want to look good? I am big in the shoulders, so I need to be able to move. The coat needs to be moveable and breathable. I wear a lot of chef shirts. Being in South Florida, it is hot all day, every day and even hotter in the kitchen.
Favorite ingredient to work with?
Obviously, cheese. But besides doing grilled cheese, I really love smoking meats and BBQ. I like making pulled pork and ribs.
Favorite City to dine out in?
New York. I love every place. There are so many people from so many places around the world that you can get anything. It’s so rich in culture. If you want Mexican, someone from Mexico will make it or if you want dumplings, someone will make you authentic dumplings. I can always have one more slice of pizza as a snack in between meals too. I come home 10 pounds heavier from every trip!
Best Dish you have ever made?
Probably ribs. Like I said, I love smoking meats and barbecuing. You can take a long time to prepare them to impart a lot of flavor, and I create a good sauce. I can make them ahead of time and heat them up when I have friends over. I never have a problem having people show up for my barbecue.
Place you eat most often on your days off?
The Hillstone. I always know what I am getting. The food is good and the service is always great. Since I have so few days off, I want to have a meal served to me properly. I don’t want to leave a restaurant mad on my day off.
Person you would most like to cook for?
I would like to cook for José Andrés. He seems like a cool guy to hang out with. I would love to make Spanish food and tapas with him. He has always been a super nice guy when I have met him in the past. Like I said before, my best memories are good meals with family and I think cooking for him would be like that.
What made you decide to become a chef in the first place?
I started cooking at a very young age. Growing up, my mom was a single mom. We would fend for ourselves from an early age. When I was like 7, I would wake her up while she was sleeping to open jars. She was always in the kitchen cooking and making breakfast, lunch and dinner for everyone. After seeing my mom, grandmother and aunts cook, I wanted to emulate what they were doing. I would figure things out and make stuff that tasted good and get everyone sit down to have a good meal.
What is new on your DVR?
You would have to ask my wife. When I come home, I sit down and she puts on whatever she wants and I can just sit still finally. I don’t get much time at work to sit still.
Ready for Memorial Day Weekend? Start off the holiday with National Hamburger Day on Saturday, May 28th! What type of burger will you make?
See what Chef Jimmy is cooking up!
Chef Jimmy’s Florida Keys Lobster Burger Recipe:
4 Florida Spiny Lobster tail meat, poached in pickling spice & chopped
3 Cans crab meat, chopped
5 Stalks of celery, small diced
4 Large onions, small diced
15 Garlic cloves, minced
2 Carrots, minced
2 c. Mayo
¾ c Dijon mustard
4 tbsp. Worcestshire sauce
5 tbsp. Lime juice
2 tbsp. Hot sauce
1 tbsp. Cayenne powder
1 tbsp. Black pepper
1 tbsp. Kosher salt
½ tbsp. Old Bay
2 c. Whole eggs
1 c. Chopped fresh parsley
½ c. Fresh chopped dill
Breadcrumbs till thickened.
Combine all ingredients. Add breadcrumbs until thickened to your liking. Cook as desired and enjoy!
A message from Chef Jimmy:
“Our Pork Butts are slow cooked for 6-Hours and smoked with locally grown Button wood for 2 additional Hours at our World Famous & Historic Blue Marlin Fish House”
- 10 Boston Butt
- 1 Oven safe container large enough to submerge the entire Butt in.
- Juice from 12 sour oranges
- 25 Cloves of Garlic (Minced)
- Quarter of a cup crushed black peppercorn.
- Quarter of a cup of sea salt
- Half of a cup fresh black oregano leaves
- Soak inside water overnight – 5 Button Wood Logs Broken to 3” Pieces
- Place the Butt Skin side up in the pan with all ingredients except wood inside the oven safe container and cover with film first and later with aluminum foil well covered.
- Set the oven to 250 degrees and put a timer for 4 hours. Cook straight through without opening.
- After timer, set the oven for 310 degrees and set another timer for 2 more hours.
- After timer, uncover the container and bake at 350 degrees for 30 minutes for browning.
- Set your smoker oven (preheated with soaked wood chips) when smoke starts, lower the heat to 140 degrees. Set the timer for (2-Hours) making sure to not go over temperature of 150 and constant smoke is abundant.
Try out this new recipe for your summer beach days!
- 3 Fresh Smoked Wahoo (Large Diced)
- 5 Philadelphia Cream cheese (Room Temperature)
- 3ea Red Onions (Small Diced)
- 2 Stalks of Celery (Small Diced)
- 2 Whole carrots (Minced)
- 1 cup Heavy cream
- Natural preservatives
- Mix all produce with room temperature cream cheese well.
- Add smoked wahoo and mix by hand folding over gently.
- Add heavy cream to batch and refrigerate covered with film for 3 hours
- Remove from cooler and gently fold in sea salt, black pepper and cayenne pepper to taste.
- Serve with Chef Jimmy’s Yogurt Cilantro sauce, Lime Wedges and Cuban Crackers.
Congratulations Chef Jimmy Rodriguez for being our Chef of the Month for May! Find out what Chef Jimmy has been up to while introducing big, new flavors to the BG Florida State Parks!
- Where were you born?
I was born in Havana, Cuba. I was in Cuba until I was 12 years old. I came over to America in ‘85.
- Where do you work and where are you based?
I currently work for BG Florida Parks. The three state parks included are Oleta River State Park, Hugh Birch State Park, and John U Lloyd State Park. I am involved in turning the state park concession stands and Blue Marlin Fish House into a better dining experience. I am implementing the use of higher quality products and standardized recipes that the entire company will follow and produce to my personal standards.
- What is your favorite kitchen tool in creating your masterpieces/dishes?
My favorite kitchen tool is my chef coat. This is an important tool to help protect me from being burned and scratched in the kitchen. It also gives me a sense of pride and lets people understand that there is a professional behind the wheel, but also a graduate that loves his craft. In my chef coat, I always carry a thermometer, a flashlight, a knife and a sharpie.
- What is your sharpest sense out of all the 5 senses?
Taste is my strongest sense. I have trained my palate to know exactly what a dish will taste like before even needing to taste it. With my training and experience, I am able to follow a standardized recipe and use the knowledge of the ingredients I am incorporating and not need to taste the dish. Nothing has too much or too little seasoning. This knowledge has led to much of my success.
- What advice would you offer for aspiring chefs?
You must love your craft. I hate culinary programs that fill students’ minds with the idea that “he who wants a college degree, not knowing the fire they are about to jump into, can get a degree.” College kids think they can get a degree and get a top dollar job, and it’s the furthest thing from that. Students should have a job in the industry before going to school so they know what they are getting themselves into. You have to have a love for food and for the craft.
- What is one culinary tip every chef should know and perfect?
If you wouldn’t serve it to your mother, you should never serve it to your guests. If you are in doubt, throw it out. The quality of your product is a MUST.
- What does good food mean to you?
Good food is about texture and the timeliness of getting the dish to the customer. The little details are important. You want to be able to differentiate between every ingredient in each bite. No one wants overcooked chicken and vegetables and mushy carrots.
- What trends do you see emerging in the near future?
I call it the Pan-American menu. Many menus now relate to all types of people and can have French style cuisine, Caribbean style cuisine, etc. all on the same menu. With my real knowledge of different cuisines from Cuba, I want to make sure all restaurants have a mixture and that everyone has an alliance to the food being served.
- What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)
It needs to be durable, breathable, good quality material, and washes and dries well. I prefer long sleeves with arm pockets to protect my arms and hold everything I need.
- What is your go-to chef outfit? Do you prefer coats, tees, pants, shorts, aprons, hats, etc.?
I always wear a bandana to keep my hair out of my face. Also, I use aprons only when prepping. Don’t walk out of the prep area with an apron. The apron protects the food from you, not you from the food.
- Favorite ingredient to work with?
Lately it has been Greek yogurt. I try to incorporate it into everything, even my Caesar dressing has Greek yogurt in it. I no longer use preservatives in my food, so you will not find any mayonnaise or sour cream in my kitchen. I preserve everything with lime juice, Worcestershire sauce, hot sauce, etc. to keep it fresh. Smaller batches with no preservatives is the secret to success.
- Favorite city to dine out in?
Miami. There is a wide range of restaurants in all the different areas that have been built up like the Art District and Liberty City.
- Best dish you have ever made?
My Cilantro yogurt sauce. I make an emulsification of Greek yogurt, extra virgin olive oil and fresh herbs. Always organic ingredients, no preservatives. It goes with everything- fish, chicken, been, even French fries.
- Place you eat most often on your days off?
I eat mostly at home and don’t dine out a lot. Lately I have been perfecting recipes for croquettes using different meats and fish with all fresh ingredients. I will have a line of croquettes and sauces out before 2017.
- Person you would most like to cook for?
My Wife! Dee Rodriguez, she is my biggest fan as well as my critic. My inspiration.
- What made you decide to become a chef?
In Cuba, I had been cooking since I was sitting in my grandmother’s lap. When I came to America, I used to be a tour guide and air boat Captain. At the end of the tour I would reach in and hold an alligator so people could take pictures. Eventually, my wife told me it was too dangerous, so I went to culinary school.
- What is new on your DVR?
The Marlins baseball season from last year. I didn’t watch it live, but I watch every minute of every game at my leisure. I’m still finishing last season!
Happy Mother’s Day to all of the wonderful moms out there! Today is the official day to honor our mothers and do for them what they do for us every day. Today, we shower them with love and appreciation as we give them the day to sit back and relax.
There is nothing mothers love more than special moments shared with family. We like to show our moms we care with gifts that will last a lifetime and help keep those special memories close to heart. Make this Mother’s Day one she’ll remember forever with this stylish kitchen apparel.
Make sure your mom always looks dressed to impress in the kitchen with these great styles!
Add some style to your mom’s daily routine with this fitted, lightweight chef coat that is the perfect blend of comfort and style.
A mom’s best friend in the kitchen is her apron. Check out this traditional apron available in a wide variety of colors. Her new apron will ensure she is comfortable and protected while making great meals for the family!
If you want to make sure your mom feels like the super mom that she is, you can’t go wrong with this chef t-shirt! Let everyone know she is not only wonder mom, but also a wonder chef in the kitchen!
Your mom will shine like the star she is with some embroidery to her new coat or apron. Feel free to choose from our selection or create your own custom image or monogram to add some personal touches to her new kitchen gear.
Get all these great items and more at Chefuniforms.com!
- 5 Ripe Tomatoes,
- ½ Vidalia Sweet Onion
- ¼ Red onion
- 2 Cucumbers, peeled
- 6 Garlic cloves
- 1 Shallot
- ½ Jalapeno, de-seeded
- ½ Cup fresh cilantro
- 1/3 Cup fresh parsley
- 1 Tbsp fresh thyme
- 1 cup Stewed tomatoes
- 1 cup Tomato juice
- 1/8 cup sherry vinegar
- 1/3 cup Olive Oil, Extra Virgin
- 2 Tbsp Worcestershire
- Salt to taste
- White Pepper to taste
- Tabasco to taste
Tequila Lime Sour Cream Ingredients
- 1 cup sour cream
- 1 whole lime, zested and juiced
- ½ cup tequila
- Take all 5 tomatoes, cut in half, and charr on a gas or charcoal grill, set aside and cool
- Once tomatoes are cooled, combine w/ remaining ingredients in the first group and pulse thoroughly w/ an emmersion blender
- Strain through a china cap
- Check seasoning, store in a refrigerator to keep cool
For the sour cream
- Reduce Tequila to 1 Tbsp, set aside
- Once cooled, combine tequila w/ sour cream , lime zest and lime juice
For serving, simply ladle 4 ounces of gazpacho into a bowl, garnish w/ a dollop of the tequila sour cream, and fresh cilantro leaves if desired.