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Chef Stefen’s Beet Sliders Recipe

That’s right, it says beet, not beefbeets2this recipe takes traditional sliders to the next level. Plus it is perfect for all of our vegetarian friends but don’t worry meat-eaters, you’ll forget there is no meat in this dish after you take the first bite! Enjoy our January Chef of the Month, Chef Stefen’s first featured recipe – beet sliders!

Beet Sliders (Prep 45 min – 1 hour, Cook 20-25min)

For this recipe, you will need:

  • 3 beets, peeled and sliced into 1/2 inch rounds
  • 1 tablespoon whole grain mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon crushed red pepper
  • 1 package sliced muenster cheese
  • 1 package King’s Hawaiian Sweet Rolls
  • 2 avocados, sliced
  • 1/2 red onion, thinly sliced
  • 2 green tomatoes, sliced
  • 1-2 cups arugula

Yield: ~12 sliders

Directions:

The first thing for a delicious beet slider is to “make” and marinade the slider “patties.” To make the patties, cut off the top and bottom of the beet. The next step is the big one that makes these sliders unique (be prepared for purple hands). With a firm grip, take the beets and peel the outer skin with a vegetable peeler before slicing. Peeling and slicing prior to grilling is the key to the flavor and texture of these sliders.

Layer the beet slices in an airtight food storage container and add a tablespoon each of mustard, red wine vinegar, olive oil, salt, pepper, garlic powder, onion powder, and crushed red pepper.beets3

Once everything is in the container, close it up, seal it tight, and shake vigorously. The goal here is to create a sort of vinaigrette for the beets to marinate in. Marinate for at least 1 hour.

Once the beets have been marinated, fire up the grill, (you can also bake these in the oven or pan sear them, but I think grilling makes the best slider) and cook like you would a normal burger. Cook 10-15 minutes on each side until marked and the beet is fork tender. Add some of the muenster and melt on top.

If you want to toast your buns, like I do, now is the time to do so.

Spread the mustard on the bun, add the avocado, onion, patty, green tomato, and arugula.

Enjoy!

Get in contact with Chef Stefen:

Facebook: Big Chef Little Kitchen

Instagram: @bigcheflittlekitchen

Twitter: @BigChefLilKitch

Website: http://www.bigcheflittlekitchen.com/

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January 2017 Chef of the Month Stefen Dobrec

 

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Chef Stefen is wearing ChefUniforms Bold Stripe Apron style #300BOL

Happy New Year, we hope you celebrated the end of 2016 and beginning of 2017 with loved ones and great food! All of us at ChefUniforms are excited for another year of awesome chefs, great recipes, and exciting news coming your way.

We’re starting 2017 off with a bang and are very excited to introduce our January 2017 Chef of the Month, Stefen Dobrec! Read more about his life and journey as a chef below.

1. Where were you born?

I am from a little town called Danville in California.

2. Where do you work and where are you based?

I run my own website called BigChefLittleKitchen.com. The inspiration for the name came from me being almost 6’4” and cooking in my small Manhattan apartment kitchen. The name was one of those “ah-ha” moments that just came to me, I checked the domain and it was available so that’s how it all started.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My chef knife. Honestly, I use it the most, it is the tool I have invested the most money in. So much chopping goes on in the kitchen. I always say to invest in two things, your shoes and your bed. My third is a good chef knife.

4. What is your sharpest sense out of all the 5 senses?

Probably my taste. I am not a big recipe guy. I visualize it first and hope that through trial and error it turns out tasting the way I want it. Then after I taste it and perfect it, I go back and figure out the measurements for a recipe.

5. What advice would you offer for aspiring chefs?

The main advice I would offer aspiring chefs is to cook every day. Doesn’t matter if it’s one meal, three meals, or five meals. Cook something every day. I try to cook something new but even if I don’t and I end up cooking one of my staple dishes, every time I cook it I try to make the dish better.

6. What is one culinary tip every chef should know and perfect?

Make and master scrambled eggs. It is the simplest thing, but it goes a long way. I’m sure most people feel the same way. There is an ongoing joke with my girlfriend’s side of the family that you have to “make Stefen eggs.” My only secret to delicious eggs is season them before hand and whip them with a form to make them light and fluffy.

7. What does good food mean to you?

Good food means a lot of things to me. It’s almost an event. It’s sight, the smell, the taste, the sounds, and the people you are with. Good food is just being around a table with family and friends and enjoying a variety of things.

8. What features are important to you when selecting your Chef outfit?

I am pretty standard; I like to wear business casual. The biggest thing is the apron for me. My go-to is my apron over the top of a collared shirt with rolled up sleeves. I like my apron to have one or two pockets in the front, with sturdy material that I know will last after multiple washes. I also keep a towel because I am constantly washing my hands and need a place for my phone just in case I get sudden inspiration and want to add it to my notes.

9. Favorite ingredient to work with?

My favorite ingredient to work with is beets. They are so versatile. My signature dish is my beet sliders. They are a very underutilized vegetable. You can roast, grill, shred them; they can be sweet or savory. To me, the possibilities are endless.

10. Favorite City to dine out in?

I have to say New York City. It is the culinary capital for a reason. There is a great mixture of 5-star restaurants as well as mom and pop places. Both have high quality and equally delicious foods. Plus, you can find whatever you are craving during any time of the day or night.

11. Best Dish you have ever made?

Honestly my breakfast mac and cheese, it’s not as healthy as most of the other stuff I make, but honestly, it is ridiculous.  The mac itself has sweet potatoes and jalapeño, and the whole thing topped with a sunny-side egg. I personally like to add Sriracha too. It’s even better served with mimosas.

12. Place you eat most often on your days off?

My dining room table. I said my best advice is to cook every day and I try my best to abide by it. I cook breakfast and dinner almost every single day. And lunch most days as well. I am big on preparing my groceries the day I get them so it is easier to come home and throw something together.

13. Who is the person you would most like to cook for?

Honestly Bobby Flay. My love for food and cooking came when I was young and would come home after various practices and watch Boy Meets Grill or Iron Chef America.  Just to be able to cook for him and get his input and just talk to him about food and cooking would be insane.

14. What is new on your DVR?

I was all in on Westworld; So on my DVR I would say I’m most looking forward to starting the new show by Donald Glover, Atlanta.

Stay tuned and check back for some amazing recipes from Chef Stefen that will be shared throughout the month. Make sure to check out his website BigChefLittleKitchen.com and follow him on Instagram @bigcheflittlekitchen.

Chef Rod Knight’s Cured Salmon Recipe

1.pngPresenting our final recipe of the year and the last recipe from our December Chef of the Month, Rod Knight. This cured salmon recipe looks delicious and can be a great appetizer or used as a main course!

Before we get right into the recipe, we’d like to give a shoutout to all of the chefs we featured this year. It was a pleasure to get to know and work with all of the 2016 chefs. Not only do these chefs have amazing recipes, they also have passion and great personalities!  Here is a quick recap on our awesome 2016 chefs:

  1. January: Ace Champion
  2. February: Jacoby Ponder
  3. March: Yvonne Anderson-Thomas
  4. April: Sean Thompson
  5. May: Jimmy Rodriguez
  6. June: Brian Mullins
  7. July: Joy Crump
  8. August: Dakota Soifer
  9. September: Ana Birac
  10. October: Anthony Hunt
  11. November: Mikey Termini
  12. December: Rod Knight

Thank you to all of our chefs! Now back to the recipe.

This dish is so incredibly easy to make and packed with flavor you’ll never want to buy store-bought Gravadlax again. Serve it with a bit of horseradish, thinly sliced green onion, tomato, olive oil, and crostini.

What you’ll need:2

Salmon

2 cups kosher salt

2 cups Sugar

1 cup of chopped herbs (Dill, Thyme, and Parsley)

Citrus Zest (Lemon, Lime, and Grapefruit)

Directions:

1. Mix salt and sugar thoroughly and generously line the bottom of the pan.

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2. Finely chop the herbs.

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3. In a bowl, combine citrus zest, herbs, and a few tablespoons of the salt and sugar curing mixture. Mix well.

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4. Place the salmon in the pan skin side down. Apply more of the curing mixture to the flesh of the fish, thoroughly covering all surface area.

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5. Next, add the herb mixture on top of the first layer of cure.

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6. Finally, add the remaining cure on top of the herbs. Be very generous with this layer and firmly pack it down. Refrigerate for 24 hours.

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7. Rinse with cold water, slice, and serve!

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We hope you have enjoyed this recipe and all of us at CU (ChefUniforms) look forward to another adventurous year. We hope you all have a prosperous and healthy New Year!

Chef Rod Knight’s Easy Croque Monsieur Recipe

1I don’t think you all are ready for this recipe! As the holidays approach, sometimes we just need a quick and delicious meal, Chef of the Month Rod Knight shares us with his amazing Croque Monsieur recipe.

This quick and easy Croque Monsieur sans béchamel is guaranteed to satisfy the snack attack. It is a classic French sandwich that translates literally into “Crispy Mister,” due to the Gratin on the finish. We [Chef Rod and his team] actually “discovered” this method on accident – one shift during service we ran out of béchamel and had to fulfill the order, and this was a happy accident, as they say, necessity is the mother of ingenuity.

What you’ll need:2

1/2 lbs of baby swiss cheese

1/2 lbs of good quality ham

1/4 cup of heavy cream

6 slices of Harty Sliced Bread

Salt/pepper

Ground nutmeg

Directions:

1. Grate Cheese

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2. In a mixing bowl, combine salt and pepper, ground nutmeg to taste, heavy cream, and cheese. Mix well.

3. On a greased cookie sheet, place 3 slices of bread, apply the cheese mixture to the slices and spread evenly across the whole slice.

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4. Then layer the ham.

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5. Repeat the same process for the top layer and place cheese side down on the sandwich.

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6. Then next step is to add another layer of cheese to the top of the sandwich.

7. Bake on middle rack for about 10 minutes at 350 degrees.

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8. Transfer to the top rack and broil until they are golden.

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The final product:

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We hope you enjoyed this week’s delicious recipe from Chef Rod. Stay tuned for our Chef of the Month Rod Knight’s final recipe next week, it is a recipe that will satisfy all fish lovers’ cravings.

ChefUniforms.com First Year Sponsoring John Offerdahl’s Broward Health® Gridiron Grill-Off Food & Wine Festival

We recently teamed up with John Offerdahl’s Broward Health® GridIron Grill-Off to be a sponsor for the 7th year of the event that helps local charities.

John Offerdahl’s Broward Health® Gridiron Grill-Off, features a Grill-Off competition with football legends and celebrity chefs from across South Florida. Because we are a leading manufacturer and distributor of chef clothing and apparel. We sponsored the local chefs and restaurants that partnered with the Gridiron Grill-Off. As sponsors, we supplied the 23 chefs with customized, embroidered chef coats and chef totes, hats, and gift cards for the participating local chefs.

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This year was the 7th annual Gridiron Grill-Off, held at the Pompano Beach Amphitheater. The event hosted 23 of the top chefs in South Florida from great restaurants in the region along with football players and legends. Attendees spent the day eating and sampling different foods and wines, then voting on their favorite recipes. Hosted and produced by John Offerdahl, the event’s overall mission is “feeding the needs of kids in crisis.” 4KIDS South Florida and HOPE South Florida are among some of the local charities supported by the Gridiron Grill-Off, there are numerous other charitable partners in the hospitality and sports industries.

Hosted and produced by Former Dolphins Linebacker, John Offerdahl, the event’s overall mission is “feeding the needs of kids in crisis.” 4KIDS South Florida and HOPE South Florida are among some of the local charities supported by the Gridiron Grill-Off, there are numerous other charitable partners in the hospitality and sports industries.

“ChefUniforms is honored to sponsor events like this,” stated Susan Masimore, CEO of UA Brands. “Not only do events like this allow us to get out in the community, they allow us to give back to the community through great charity organizations.”

ChefUniforms.com, together with sister company, UA Corporate Solutions gave more than $10,000 to the Gridiron Grill-Off including in-kind and monetary donations to support the charity.

Chef Rod Knight’s Confit de Thon (Tuna Confit) Recipe

tuna1This week’s recipe comes from our December Chef of the Month: Chef Rod Knight! These extremely fresh ingredients and step-by-step directions will make anyone hungry!

Ever wonder how canned tuna is made? Well, here you go… There’s no salt in this recipe, that’s because salting the fish during the confit process will yield a different texture.

 

What you’ll need:

¼ – ½ lbs. filet of tunatuna2

3 or 4 sprigs of thyme

Garlic

Shallots

Whole black peppercorn

Green onion

Olive oil

 

Directions:

1. Cut tuna into smaller more workable chunks that will fit into a large skillet.

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2. Trim green onions, quarter shallots, slice garlic cloves in half to expose surface area and aid in flavor extraction.

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3. Add ingredients to a skillet large enough to fit all ingredients. Heat on medium until you start to see rapid bubbles.

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4. Turn down the heat to low add tuna.

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5. Baste the tuna with the oil as its cooking. It’s important to note here that you can cook the tuna to your preference – med rare, med, well, that’s completely up to you.

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6. Once the tuna is done to your likeness transfer to a container as it must be stored 24 hours before use. Cover making sure the plastic wrap if flush with the oil and fish, refrigerate overnight.

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We hope you enjoyed the first recipe from Chef Rod Knight, check back next week for another recipe from our Chef of the Month. Share this fresh dish with your friends and family at your holiday potlucks or parties!

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December 2016 Chef of the Month Rod Knight

chef-rod-jump-with-hat2Can you believe 2016 is coming to a close already? We are extremely excited to showcase our last Chef of the Month for the year: Chef Rod Knight!

We guarantee this is one Chef of the Month you don’t want to miss! Chef Rod went above and beyond and his step-by-step recipes are incredible. Read more about his life and chef career below and make sure to check back next week for his first recipe!

1. Birthplace: Danbury, Connecticut

2. Where do you work and where are you based?

I work at a French brasserie called Thursdays on Las Olas Boulevard in Fort Lauderdale, Florida.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite kitchen tool is the vacuum chamber machine. It allows me to literally marinate or pickle something within seconds. It significantly cuts down a lot of time and the amount of waste. Plus, once you vacuum an item it increases the shelf life exponentially.

4. What is your sharpest sense out of all the 5 senses?

Interesting, I think that my sense of touch is my sharpest sense. I have never cut myself more than a nick and I think that has to do with my sense of touch.

5. What advice would you offer for aspiring chefs?

I would say stay curious and focus intently on the details. Good dishes are a combination of very small parts that are put together well. Make sure you are aware of how you communicate. How you communicate is a very important part of being a chef because how you speak and what you say translates to everyone you work with and it will literally better the team.

6. What is one culinary tip every chef should know and perfect?

Keep your pans hot. You aren’t going to get far without hot pans.

7. What does good food mean to you?

Good food to me is something that is exciting to share with others. It also takes into account health and nutrition. I believe you can’t untwine the two. What we are eating and how we are eating but it has to be good for you. Also, good food is fresh with fresh ingredients. I guess to sum it up good food is passion on a plate.

8. What trends do you see emerging in the near future?

There’s been a lot of talk about no tipping. All of the servers’ wages and all of the food prices would get raised to cover the no tipping paradigm. Personally, I think if companies do raise the minimum wage, they will expect more from the employees.

I see a lot more with digital cloud services for cooks training and communication. I think we are going to see a breakdown of titles and positions and see more of the cooks and prep cooks taking on more responsibility which would allow the chefs on duty to administer more effectively. With everything online we are learning faster and quicker and the guys on my team who are in school ask me questions that stump me all the time. On a broader level, this will lead to a lot more creativity to make the things.

9. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)

I definitely go with a short sleeve. I like to go with styles that breathe easy. I do like a more traditional style but with a modern fresh approach. I am slim, so I prefer a slimmer fit. I don’t like button ups. The coats I have now have material like Nike dry fit that wicks away moisture and are light weight.

10. What is your go-to chef outfit? Do you prefer coats, tees, pants, shorts, aprons, hats, etc?

For my go-to workwear, I usually wear a cargo style black pant. I typically wear one of my white chef coats. Sometimes I will wear a cap but I always wear crocs.

11. Favorite ingredient to work with?

This is hard, my favorite ingredient I like to work with is Dijon mustard.  I specifically like to pair it with maple, mustard, and Cajun to make a really good marinade that is a little spicy. For a quick fix, I like to have pan seared salmon and splatter mustard on there and bread crumbs. Or red wine vinaigrette adding Dijon. I find it to be a very versatile condiment. But of course, you can’t live without eggs.

12. Best Dish you have ever made?

Okay, so this is fun. I came across this recipe maybe a year ago. I came across a website that had Berbere, an Ethiopian spice. Last year I really got into spices. This one is really cool, so I tried it out. It is smoky, spicy and red in color. It is extensive work to toast it and to process it. It has a very eastern flavor, I guess they have been using it for centuries. So I went to the fish market and got Bronzino. I was having some people over for dinner so I did a dry rub and got a really nice roast on the fish, it was almost magical. I served it with lemon roasted tomatoes. It was very exotic, with Chile peppers, garlic, ginger, basil, and a little bit of nutmeg.

13. Place you eat most often on your days off?

There is a sushi place in Pompano Beach. It is called 9 Face Sushi and they knock it out of the ballpark. Always fresh, the service is amazing. I like to sit outside and enjoy the view.

14. Person you would most like to cook for?

You know what, I’d like to cook for Stan Lee.

15. What made you decide to become a chef?

I am an only child. My mom is a chemical engineer. I would get out of school and go home. I would watch 3 shows on Food Network. These shows got me into and gave me permission to get my hands dirty. I would have food made, I can’t imagine it was good at the time. So I started doing things in elementary school.

But I applied and got into a Connecticut vocational technical school in the culinary department when I was in high school. I started learning techniques. My junior year, Johnson and Wales got accreditation and I got an associate’s degree in culinary. It took burning a lot of things and figuring out where I went wrong and teaching it to the next person. To sum it up, I became a chef because of curiosity and a lot of it has to do with the fact that I am creative. Being a chef, I found a happy place to be and express my creativity every day.

16. What is new on your DVR?

On my DVR is Preacher, The Walking Dead, and The Flash. Those are my top three shows that I make time to watch.

Once again thank you to Chef Rod Knight and don’t forget to stay tuned for his recipes that will be featured throughout the month.

 

Chef Mikey Termini’s Crab Cake Recipe

crabcakesHoliday season is in full swing. Our final recipe from our Chef of the Month Mikey Termini is a crab cake recipe that serves as a great appetizer to bring to any holiday party.

Recipe makes: 2x 2.5oz cakes with Floridian corn salsa & corn puree

Corn Puree:

1q Grilled Corn

1q Vegetable stock

25g Cream

24g Butter

Directions: Char corn over grill until kernels begin to take on a light char color. Cut corn off the cob. Combine corn with vegetable stock, cream, and butter. Let simmer until soft. Then puree till smooth.

Corn Salsa:

50g Roasted corn

3g Minced Red Onion

2g Minced Jalapeno

1g Salt

1g Pepper

1g Chopped Cilantro

1g Lime Juice

5g Cream

1g Butter

Directions: Sautee corn, onions, jalapeno for 2 minutes. Add cream and butter. Season with lime, salt pepper & cilantro.

Crab Cake:

880g Jumbo crab

880g Lump crab

100g Panko Bread Crumb

25g Dijon mustard

5g Mustard Powder

100g Lemon Juice

18g Old Bay

1g Worcestershire

1g tabasco

600g mayo

4g lemon zest

Directions: Mix all together and fold in crab meat. (Note: combine until moist without breaking crab or overdressing). Consistency should be creamy.

All of us at CU Chef Uniforms hope you have a wonderful Thanksgiving and a food-filled holiday season!

Chef Mikey Termini’s Veggie Burger Recipe

Another week of great recipes from our November Chef of the Month – Mikey Termini! For vegetarians and meat eaters alike – this veggie burger will not disappoint. Great with a side of waffle fries, hand cut, or cole slaw. veggEnjoy!

Ingredients: 

7 oz. (200g) Veggie Patty

1 Brioche Bun

20g Cashew Sour Cream

42g Sliced Roma Tomato

42g Avocado, Sliced

28 Cucumber, Shaved

1 Serving Handcut Fries

 

Veggie Burger Patty: 

3.15 kg black beans cooked

300g red quinoa

150g PB&G bourbon caramelized onions

250g PB&G magic mushrooms

60g old bay

15g cumin

700g water

400g grilled corn

40g kosher salt

700g panko

15g parsley

15g cilantro

Directions: Combine all ingredients in a mixing bowl and put in Robo-Coupe until well incorporated.

 

PB&G Bourbon Caramelized Onions:

650g onions

50ml bourbon

40g brown sugar

 

PB&G Magic Mushrooms:

850g button mushrooms

130g soy sauce

60g sherry vinegar

 

PB&G Cashew Sour Cream: 

300g raw cashews

150g apple cider vinegar

150g water

Stay tuned next week for our Chef of the Month, Mikey Termini’s last recipe it is one you do not want to miss!

Chef Mikey Termini’s Watermelon Salad

With Thanksgiving and the holiday season right around the corner, we could all use a tasty and healthy recipe. Our November Chef of the Month, Chef Mikey Termini has got us covered with his delicious and refreshing Watermelon Salad recipe. Enjoy!

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A note from Chef Mikey: “The Watermelon salad is a light and refreshing salad that plays on the sweetness of the watermelon and the smooth texture of vine ripened Heirloom tomatoes. Some candied pistachios add a slight crunch, and the goat cheese panna cotta contrasts the watermelon just enough without overpowering the salad all together. Finally topped with a balsamic reduction and some finely shaved red onions, this salad is great anytime of the year.”

Ingredients

2oz goat cheese panna cotta

4oz cubed watermelon

4 oz cubed Heirloom Tomatoes

1oz arugula

1oz shaved red onion

½ oz balsamic vinaigrette (combination of Balsamic Vinaigrette and Balsamic Reduction)

1oz candied pistachios

Goat Cheese Panna cotta:

1cup whole milk

6oz goat cheese soft

6 sheets of gelatin

Salt & White Pepper to taste

Directions: bloom gelatin in cold water, heat milk & Stir in goat cheese, add gelatin and allow to set.

Candied Pistachios:

2 cups pistachios

1 TBL sugar

1tsp  Water

1 TBL Kosher salt

Directions: Toss nuts in sugar, water & coat evenly, sprinkle salt onto pistachios, bake 300 degrees for 8 minutes

This salad is served in the casual dining room of PB&G or anywhere poolside at the Four Seasons Resort Orlando. The watermelon salad has been a favorite for guests and staff alike for over a year. Chef Mikey says, “When I first arrived at the resort 6 months ago after transferring from the Jackson Hole Four Seasons this salad instantly caught my eye. I take pride in offering this salad to our guests every time they return, and I feel they take comfort in that as well. My name is Chef Mikey, and I endorse this salad.”