We are excited to announce our Chef of the Month for October is: Anthony Hunt!...
Typically, our chef of the month provides three recipes. However, this month we are switching it up a bit. After speaking with our October Chef of the Month, Anthony Hunt we quickly realized his love and passion for fishing. Chef Anthony or maybe we should say Fisherman Anthony has finished top 10 in 7 tournaments, fished over 48 events, and his largest catch was over 24 pounds! You can see more of his fishing success stories here.
We got to talking about his fishing techniques and competitions and decided it would be great if he provided us with a fishing recipe for success. So this week our October Chef of the Month explains and gives us a few fishing pointers! Enjoy!
Flipping and pitching are some of my favorite techniques to do while competing at the National FLW (Fishing League Worldwide) Tournament circuit.
Here is the gear I use to do this very skilled technique:
Okuma TCS Rod and Reel Mat Daddy 7’6 with a Helios Air 7:3.1
Reel. 1.5 Pro Tungsten
Mustad pen grip flipping hooks
Fished on 65-pound Test Smackdown Seaguar Braid
Favorite plastic bait to use is Gary Yamamoto Flappin Hog in Black and Blue Fleck
Some information and direction on flipping and pitching:
Flipping involves peeling off about 50 to 75 percent or more line than the length of the rod and simply feeding the line back through the guides as you drop and lift the rod.
Pitching involves releasing the lure from your hand with an underhand pitching movement as you let the line feed through the guides while you thumb the spool.
Pitching and flipping are lure specific ways to fish. By that I mean there are only a few types of bait that are used with these techniques which also dictates the types of cover we fish.For example, you can pitch a slow, stationary bait such as a jig or worm, or you can pitch a faster-moving bait such as a spinnerbait.
Flipping the bait is usually only done with a stationary type bait, whether it is plastic or pork. By the way, it is not recommended to pitch crankbaits.Of course, when pitching or flipping, you will want to use as light a bait as possible, so you do not spook the fish.
Worms with a 1/8-ounce weight pegged or 3/16- to 1/ 4-ounce jigs with pork trailers should be the ticket in shallow water.Jigs and worms with up to a 1-ounce weight may be necessary to penetrate thick weeds such as hydrilla.
Now go catch some fish!
This appetizing Jumbo Lump Creamy Crab Dip recipe comes from our October Chef of the Month – Anthony Hunt!
1-pound jumbo lump crab meat
1 Cup white wine
1 pound 8 ounces Philadelphia cream cheese
1/2 ounce of shallots diced fine
1 tablespoon of seafood seasoning or blackening seasoning
2 tablespoons of chopped Italian parsley
One teaspoon of fresh:
Salt and pepper TT
- Sauté shallots with a little olive oil 2 minutes.
- Add white wine, reduce down by three-quarters volume almost dry. Culinary term au sec.
- Remove from heat and fold in all the ingredients except for almonds and crab meat. Make sure cream cheese is completely melted and smooth.
- Fold in crab meat gently into mixture, so it does not break up into chunks
Chill for 1 hour until firm.
This is an extremely versatile recipe, you can slice little pieces of bread, put the mixture on top and sprinkle almond slivers and bake until light brown. Another option is to bacon cast-iron molds until lightly browned. This recipe is a great party idea and very easy to make.
We are excited to announce our Chef of the Month for October is: Anthony Hunt! See what Anthony is all about below and look out for his awesome recipes to come throughout the month!
Where were you born?
I was born in Laurel, Delaware.
Where do you work and where are you based?
I currently work at Yolo Restaurant in Fort Lauderdale, as a corporate pastry chef and works for the restaurant people (group).
What is your favorite kitchen tool in creating your masterpieces/dishes?
The Sous-Vide cooking immersion cooker. It slowly cooks to keep the flavor locked inside. It doesn’t have an effect on the texture and keeps the food moist.
What is your sharpest sense out of all the 5 senses?
Taste. Some of your senses intertwine with each other. But I always try to taste as much as I can. I hated mango and cilantro because my taste buds did not understand it. After tasting it over and over I could finally understand the beauty in the flavors. I look for something different than what I pick up the first time.
What advice would you offer for aspiring chefs?
Do something else. Be a teacher or be a chef only if this is something that is in your heart. It is not a fly by night career, you have to really love it. Sometimes you may not figure that out right away. It takes time maybe 10 years after you start your career, then you’ll find out whether you aren’t into it or you’ll really love it. I was following my brother in the industry and I didn’t think I had it. I watched him fall out and I found that I really had a knack for it. Make sure you love cooking, pastries, and people – everything that is in the industry.
What is one culinary tip every chef should know and perfect?
How to make an egg. The simple foundation in culinary is worth that if you can’t make an egg, he/she probably can’t boil a hot dog or make a steak. Knowing how to make a good scrambled egg is paying attention to the coagulation and the residual heat otherwise it will kill your egg every time.
What does good food mean to you?
Something you experience and taste. You can give the most expensive wagyu or whatever but I can taste the person’s passion in their food.
What trends do you see emerging in the near future?
Super-foods are taking over. Quinoa evolving kale and kale pesto alongside hearty greens and spinach. Healthier trends will evolve into the restaurant side and the heavy sauces will disappear, it’s happening already.
What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets).
For me a few things make good qualities in a chef coat. Egyptian cotton is a fabric I have grown to love over the years because its lighter. Having mobility is important you want to be able to stretch and make sure it’s not pulling on you. I shouldn’t have to put pounds of starch on it, I also like breathing holes. Dressing as a chef now is at its coolest point ever. We are not the traditional tall hat guys anymore; the style is a lot looser now.
What is your go-to chef outfit? Do you prefer coats, tees, pants, shorts, aprons, hats, etc?
A custom chef coat that looks like every day clothes. How cool and breathable the jacket is. A pair of jeans and clogs. Then top it off with a cool apron and baseball cap and an old school Buff fishing bandanna, I have a mop head.
Favorite ingredient to work with?
I get excited about fish. Especially fish that is caught by me. I love the freshness of fish – it cannot touch water, must be on ice and cooked the same day. Saltwater fish only. My favorite fish is flounder.
Favorite City to dine out in?
I am going to have to say Miami. I really like The Federal Restaurant, my friend is the owner.
Best Dish you have ever made?
I think it is a mojo pork belly with a cilantro key lime pie filling custard. Crispy curry lentils succotash grits cheesy grits and corn chutes (micro corn chute).
Place you eat most often on your days off?
Probably at the S3 restaurant. I really like the fresh sushi options and they have one of the best macaroni and cheese in the world.
Who is the person you would like to cook for the most?
My mom. I haven’t cooked for my mom yet. I have been cooking for a long time, over 20 years. I have also been away from my mom for 20 years. Every time I go home my brother cooks so I haven’t had the chance to cook for my mother.
What made you decide to become a chef?
I kind of needed to pay for fishing. Fishing was the priority I never knew I would be in the chef industry this long. It took 10 years to learn that I loved it. I started to realize how many contrasts and textures flavors there are. The creativity and the artsy flow of cooking was the main force and reason, outside of wanting to compete and beat my brother. The creative process is what I really love. I am at a point in my chef career where I don’t pull from other chefs anymore I pull from my own palate.
What is new on your DVR?
My episode of my food network chopped. Episode 26 season 5 desserts.
September is almost over, so here is the final recipe from our first International Chef of the Month, Chef Ana Birac – a fresh Tiger Shrimp dish. Enjoy!
Frozen White Tomato Mousse – Tomato Concasse with Bear Bow – Parmigiano Churros – Marinated Black Tiger – Chilly Cream – Cow Cheese Cream – Tuna Pellet
For 2 people:
0,25kg tomato ~ 8.8 ounces
0,2L whipped cream ~ 7 ounces
0,05L bear bow ~ 1.7 ounces
0,2L water ~ 4/5 cup
0,1kg butter ~ 3.5 ounces
0,2kg flour ~ 7 ounces
1 egg yolk
0,1kg grana padano (grated) ~ 3.5 ounces
2 pieces of black Tiger prawn
0,1kg mayonnaise ~ 3.5 ounces
0,05kg chili powder ~ 1.75 ounces
0,2kg cow cheese ~ 7 ounces
0,1kg cream ~ 3.5 ounces
0,02kg tuna ~ 1 ½ tablespoons
0,02kg onion (minced) ~ 1 ½ tablespoons
0,01kg parsley (minced) ~ 4 tablespoons
0,01kg thyme (minced) ~ 4 tablespoons
0,01kg majoran ~ 6 tablespoons
0,01kg rosemarie ~ 6 tablespoons
0,01kg basil ~ 6 tablespoons
sunflower oil, olive oil
Blanch all the tomato. Take half of the tomato, peel it and leave to squeeze through cheesecloth over night. Take the other half and cut it into small cubes and marinate with olive oil, bear bow, salt, pepper, and basil.
The next morning whip the cream really hard, then add the tomato liquid and put it into freezer. Leave it there for 2 – 3 hours.
Heat the water with butter. When it boils, remove it away from the heat source and add flour. Mix it well and leave it to cool down to 60 degrees Celsius (140 degrees Fahrenheit). After that happens, stir in the egg yolk and grana padano and mix well. Take the patisserie bag and put the batter inside and make rings. Fry it in sunflower oil.
Clean the Black Tiger prawns and put them in one pan over boiling water. Add butter, salt, pepper, olive oil and all the green spices. Heat it for exactly 12 minutes (until Black Tiger becomes lightly pink) and then cool them down.
Mix mayo and chili in thermomixer and put in the fridge.
Mix cow cheese and cream in thermomixer, pass the mixture through the sieve and add some salt and pepper. Then put in the fridge to cool.
Fry the onion and add the rest of the green spices and tuna, mix them well. Make small balls and put them on a pan and fry in sunflower oil.
Put everything on the plate just like it is in the picture.
Note: Chef Ana is from Croatia so she uses metric system measurements (along with the rest of the world). We have done our best to convert the measurements to the U.S. customary system.
Another delicious recipe coming from our Croatian September Chef of the Month Ana Birac. She wows us again with her mouth-watering Cucumber Roll.
Cucumber – Crème fraîche – Horseradish Roll – Carrot Cream – Baked Marinated Red Beetroot – Apple Caramelized in Coconut Butter – Pistachio Powder
For 2 people:
0.1kg cucumber ~ 3.5 ounces
0.005kg Crème fraîche ~ 17 ounces
0.005kg fresh horseradish (grated) ~ 17 ounces
0.1kg carrot ~ 3.5 ounces
0.05kg whipped cream ~ 1.7 ounces
0.1kg red beetroot ~ 3.5 ounces
0.005kg honey ~ 17 ounces
0.005kg lime ~ 17 ounces
0.001kg thyme ~ 1 teaspoon
0.1kg Granny Smith apple ~ 3.5 ounces
0.005kg coconut butter ~ 17 ounces
0.002kg pistachio powder ~ a dash
Olive oil – as needed
Salt, pepper – as need
Peal the cucumber into big noodles. Put them on a board slice next to the slice and spice with salt and pepper. Then cover them with plastic foil and put in the fridge and marinate for 15 minutes.
Cut red beetroot brunoise (into cubes). Blanch it in water until it softens, and then grill it. Marinate it with honey, lime juice, olive oil, salt, pepper and thyme.
Cut Granny Smith apple brunoise (same size as beetroot into cubes). Dissolve coconut butter in a pan and bake the apple for a minute or two until it softens.
Peel the carrots and cook in vegetable stock until they are fully cooked. After, put them in thermomixer, add the whipped cream and ¾ of pistachio powder. Mix it all together until you get a smooth cream. Season it with salt and pepper and then put it in the fridge to cool down.
Once again use the thermomixer – mix crème fraîche, grated horseradish, salt and pepper. When you get a texture like spread, you’re done.
Take the cucumbers out of the fridge. Spread crème fraîche and horseradish cream over it and roll them up.
Put the product on the plate and finish with the rest of the pistachio powder sprinkled around the plate.
*Note because Chef Ana is from Croatia, she uses metric system measurements (along with the rest of the world). Once again, we have done our best to convert the measurements to the U.S. customary system.
Our September Chef of the Month, Ana Birac sends us her Chickpea Butter recipe all the way from Croatia.
For 2 people:
0.25kg* chickpeas ~ 1 cup
1L cooking cream ~ 4 ¼ cups
0.5kg sour cream ~ 2 cups
salt, pepper – according to your taste
Cook chickpeas in cooking cream until it becomes soft and tender. Watch out, the temperature of cooking cream cannot pass 83 degrees Celsius or 180 degrees Fahrenheit! When the chickpeas are cooked, leave it aside to cool down. After one hour it will be ready for the next step. Take the thermomixer and put it inside. Mix it until you get smooth paste. Pass it through a sieve and leave it in clean bowl.
Put the sour cream in the blender and whip it until it becomes a mixture very similar to ordinary butter. Add chickpeas, salt and pepper to your taste. Mix it until you get a mixture just like butter – nice and tender.
Put it in the fridge and leave over night to cool down.
You can use it as a spread on the bread, to spice the dishes or to cook on it.
*Note because Chef Ana is from Croatia, she uses metric system measurements (along with the rest of the world). We have done our best to convert the measurements to the U.S. customary system.
Congratulations to Chef Ana Birac- our September 2016 Chef of the Month! She is Chefuniforms.com first featured International Chef. All the way from Croatia, Chef Birac was almost as excited as we were to have her as our September 2016 Chef. Read below to learn more about her life cooking across the globe and stay tuned for some awesome recipes she sent us for you to check out!
I WAS BORN ON JULY 31ST, 1991 IN ZAGREB, CROATIA.
- Where do you work and where are you based?
I WORK IN ROVINJ – ISTRIA ON THE CROATIAN ADRIATIC COAST, WHERE I ALSO LIVE AT THE MOMENT. I’M BASED AT THE A LA CARTE RESTAURANT IN THE OLEANDER HOTEL– THAT IS BASED BETWEEN SOME OF THE BEST HOTELS IN THE WORLD: MONTE MULLINI (NO.1 IN THE WORLD), LOND (NO.3 IN THE WORLD) AND EDEN.
- What is your favorite kitchen tool in creating your masterpieces/dishes?
MY FAVORITE KITCHEN TOOLS ARE: A SHARP KNIFE, GOOD TWEEZERS AND A THERMOMIXER.
- What is your sharpest sense out of all the 5 senses?
TASTE, MOST DEFINITELY.
- What advice would you offer for aspiring chefs?
DON’T EVER LOSE MOTIVATION. BEING A CHEF IS THE BEST JOB EVER BECAUSE THERE ARE A MILLION WAYS TO SURPRISE PEOPLE, MAKE THEM FEEL ENCHANTED, HAPPY AND SATISFIED. YOU CAN CREATE YOUR OWN COLORFUL LITTLE WORLD MADE OF INGREDIENTS.
- What is one culinary tip every chef should know and perfect?
A SHARP KNIFE AND AN ENDLESS IMAGINATION ARE YOUR BEST FRIENDS IN THE KITCHEN. AND OF COURSE, A TOUCH OF LOVE AND CRAZINESS.
- What does good food mean to you?
FOR ME GOOD FOOD IS MADE WITH LOVE. IT DOES NOT NECESSARILY MEAN EXPENSIVE AND NUMEROUS INGREDIENTS. YOU JUST NEED TO PREPARE IT WITH LOVE AND PASSION, YOU NEED TO GIVE YOURSELF TO THAT DISH.
- What trends do you see emerging in the near future?
UNFORTUNATELY, IT SEEMS THAT TECHNOLOGY IS TAKING OVER THE KITCHENS AND REPLACING CHEFS. BUT AS LONG AS THERE ARE YOUNG CHEFS TRYING TO BEAT THE MACHINES, I SEE A LOT OF NEW VEGETABLES, SPICES AND PLANTS ENTERING THE KITCHEN SCENE.
- What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)
THE MOST IMPORTANT THING FOR ME IS THAT MY CHEF COAT IS COMFORTABLE. AS AN EXECUTIVE CHEF, I SPEND 15 HOURS PER DAY IN THE KITCHEN WEARING MY UNIFORM. IT HAS TO BE LIGHT AND COMFY, BUT ALSO I LIKE IT TO BE A LITTLE FUNKY – WHETHER IS IT COLORFUL, WITH DOTS, WITH SOME PICS OR SOMETHING LIKE THAT. I ALSO PREFER LITTLE POCKETS ON MY LEFT UPPER ARM TO KEEP MY PEN, TWEEZER AND SPOON.
- What is your go-to chef outfit? Do you prefer coats, tees, pants, shorts, aprons, hats, etc?
MY GO – TO CHEF OUTFIT DEFINITELY MEANS PANTS AND COATS. APRONS HERE AND THERE, HATS (I HATE TO ADMIT IT, BUT ONLY WHEN HEALTH INSPECTOR COMES J ) AND GOOD SHOES.
- Favorite ingredient to work with?
MY FAVORITE INGREDIENTS TO WORK WITH ARE VEGETABLES (NO ONE SPECIFICALLY), BUT BEFORE EVERYTHING I ADORE THYME!
- Favorite City to dine out in?
I DON’T REALLY HAVE FAVORITE CITY TO DINE OUT IN. IN GENERAL, IN CROATIA THAT WOULD PROBABLY BE ZAGREB. FOR ME THAT IS MY LIVING TOWN – ROVINJ. BUT DON’T GO OUT TO A RESTAURANT, GO TO YOUR FRIENDS HOME AND ASK THEIR GRANDMA TO COOK FOR YOU. YOU’LL HAVE THE BEST DINNER EVER!
- Best Dish you have ever made?
HOME MADE “ŠTRUKLI” FILLED WITH SQUID RAGOUT, DRIED TOMATO AND MOTAR SAUCE
Place you eat most often on your days off?
BEACH OR WOODS – IT’S IMPORTANT THAT IT IS IN THE OUTDOORS AND WITH FRESH INGREDIENTS.
Person you would most like to cook for?
FOR ALL MY FRIENDS AND PEOPLE THAT HAVE BEEN SUPPORTING ME DURING THIS WHOLE PROCCESS OF BECOMING AN EXECUTIVE CHEF.
ALSO FOR ALL THE PEOPLE THAT MEAN SOMETHING TO ME IN MY LIFE.
FROM CELEBRITY CHEFS: GRANT ACATZ – OF COURSE, RENE REDZEPI, ALEX ATALA AND
ANDONI LUIS ADURIZ.
- What made you decide to become a chef?
LOVE FOR THE INGREDIENTS, LOVE FOR THE FOOD, LOVE FOR THE JOB, LOVE FOR THE UNIFORM.
I’M TELLING YOU – THE BEST JOB EVER!
THERE ARE NO LIMITS, THE IMAGINATION IS ENDLESS, COLOR YOUR PLATES AND MAKE THEM LOOK DIFFERENT AND PERFECT EVERY SINGLE TIME.
- What is new on your DVR?
THERE’S PRETTY MUCH NOTHING AND EVERYTHING NEW ON MY DVR! YEAH, FUNNY SENTENCE, I KNOW.
WELL, LET ME PUT IT THIS WAY: I AM TRYING TO DO SOMETHING NEW EVERY DAY. SOMETIMES IT WORKS AND I GET COMMENDATION AND SOMETIMES I JUST… DO SOMETHING WRONG AND EVERYTHING GOES DOWN THE TOILET.
BUT I NEVER GIVE UP AND ALWAYS KEEP POSITIVE, SO THERE IS USUALLY SOMETHING GOOD TO TAKE A LOOK AT.
Come back next week for a new recipe from Chef Ana Birac!
Chef Dakota Soifer has shared one of his favorite pork recipes from Cafe Aion- Merguez.
We do a lot with pork at Cafe Aion. Bacon, sausage, bacon, chicharrones, braised, and the list goes on. My favorite sausage to make is lamb sausage. Merguez, a bright, spicy sausage from northern Africa has got to have one of the most intoxicating mix of flavors. The fresh heat of harissa, chopped cilantro and rose water mixed with the rich lamb makes for many memorable bites.
1 lb ground lamb (grass fed is the best)
1/3 C fresh harissa paste
2 T chopped cilantro leaves & stems
1 T salt
1 t whole cumin seeds, toasted then ground
1 t whole coriander seeds, toasted then ground
1/2 t rosewater
Mix it all together! Sauté or grill it as a loose sausage or you can stuff the sausage into hog middles, hang to dry for 5 days and then cook.
Our Chef of the Month Dakota Soifer has shared another great recipe with us! You can use his Harissa as a great grilling marinade, add it to yogurt or aioli for a great dipping sauce, or even use it on its own as a vibrant condiment.
2 C Seeded & roughly chopped fresh fresno chilies
6 Cloves garlic
2t Tomato paste
1/2 C Pequillo peppers
1T Black cumin
2t Hot smoked paprika
2T Olive oil
Toast the spices until fragrant and grind finely. Put the chilies, garlic, salt and half the spices into a food processor. Let the processor run for a few minutes stopping it every now and then to scrape the sides down. You are trying to achieve a very smooth, almost liquid-y consistency. This will probably take longer than expected, be patient. A well pureed base will ensure a successful Harissa. Once pureed, add in the tomato paste & peppers along with the rest of spices. Stir in the olive oil by hand, you don’t want an emulsion. This will keep for a few weeks in the fridge, just pour a very thin layer of oil on the top to protect from oxidization, between uses.
Oyster mushrooms with Sherry.
At the cafe we love sherries and were always looking for a way to get people to drink more of it. This dish, while great on its own, is a great showcase of how fun pairing sherry with food is. We encourage you to check it out.
½ lb oyster mushrooms
2T Olive oil
6 cloves garlic, thinly sliced
1T (heaping) picked fresh thyme leaves
1/4c mushroom or vegetable stock
1T fine sherry
Trim the woody root off the oyster mushrooms, saving them for mushroom stock.
In a thick bottomed pan with enough space to accommodate all of the mushrooms in a single layer, heat the 2T of olive oil over a high heat. It is really important that the mushrooms aren’t overcrowded when they cook or the will steam rather than sear, muting the flavors & mushing the texture.
When the oil is simmering and almost smoking, dump the mushrooms in. Don’t stir them right away let them sit & cook nicely for a moment. Just stir once in a while. Think of it more as searing little steaks than stirring vegetables up in a pan. Using this technique will help you take advantage of the mushroom’s unique texture and give the dish more character.
After 3 to 4 minutes and the mushrooms are browning nicely, stir in the butter, garlic and Thyme. Once the garlic turns golden and the Thyme has become very aromatic, stir in the stock and season with salt and freshly cracked pepper. After the stock reduces and become a thick flavorful sauce, add in a nice splash of the sherry, careful not to flame it, return to the heat for a few more seconds and you’re done!
Serve over soft polenta, or on grilled bread rubbed with garlic and drizzled with some great extra virgin olive oil.