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Chef Crump’s Grilled Shrimp Recipe

shrimp salad image

Check out Chef of the Month Joy Crump’s fresh Grilled Shrimp Recipe. Try it out for a nice summer meal!

Grilled Shrimp with Peach Vinaigrette

Vinaigrette

2 fresh ripe peaches, pitted, cut into chunks

3 tbsp. champagne vinegar

2 tbsp. honey

¼ tsp. cayenne

1 cup canola or vegetable oil

2 tbsp. freshly chopped tarragon

  • Place the peach pieces in a blender.
  • Add the champagne vinegar, honey and cayenne.
  • Puree until combined.
  • Pour contents of blender into a medium bowl.
  • By hand, whisk in the canola oil.
  • Adjust seasoning to taste with salt.

 

Simple Shrimp Marinade

2 lbs. shrimp (peeled, deveined, tails off)

Juice of 1 lemon

Juice of 1 lime

¼ cup olive oil

¼ cup chopped fresh herbs (cilantro, parsley, oregano, etc.)

1 tsp. salt

Cracked black pepper

  • Marinate shrimp for 15 minutes.
  • Remove from the marinade and place on a hot grill (400 degrees).
  • Cook for 4-5 minutes, turning once.  Shrimp should be firm and opaque; do not over-cook.
  • To serve:  place the grilled shrimp over a simple green salad, over cooked rice or polenta.  Drizzle generously with peach vinaigrette

Enjoy!

Chef Crump’s Black Bean Burger Recipe

Black Bean Burger picture

Joy Crump’s Black Bean Burger Recipe

It’s a recipe that took her almost two years to complete!

Yield: 8 burgers

3 (8 oz.) cans black beans, drained and rinsed; divided.
Small bunch fresh cilantro, stems and leaves included
1/2 bell pepper, cut into 1-inch pieces
1/2 red onion, cut into 1-inch pieces
2 cups rice, cooked and cooled
3 eggs, lightly beaten
1 Tablespoon ancho powder (or any mild chili powder)
1 Tablespoon garlic powder
1 teaspoon salt
3/4 cup bread crumbs

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a food processor, pulse 1/2 the black beans, all of the cilantro, bell pepper, and onion until the mixture begins to break down. Note: this shouldn’t be a smooth puree. You should still see whole beans, larger chunks of veggies and even some whole cilantro leaves in the mix. This will add to the burger’s finished texture. Remove the blended bean mix from the processor and transfer to a large bowl. Add the remaining beans, the rice, eggs, ancho powder, garlic powder, salt, and breadcrumbs. Mix thoroughly with a spoon until all the ingredients are incorporated.

Spray the lined baking sheet with cooking spray. Form the mix into eight burgers of equal size, ideally using a 4-inch ring mold. You can also form the burgers with your hands; roughly 3/4 cup mix per burger. Place the formed burgers on the prepared baking sheet 1 inch apart. Bake at 350 degrees F for 16-20 minutes or until nicely browned. Burgers will be slightly firm to the touch. They will continue to solidify as they cool.

Remove from the oven and allow to cool for at least 5 minutes before removing from pan and serving.

Enjoy!

joy-beth-feature picture

July 2016 Chef of the Month – Joy Crump

joy-beth-feature picture

Congratulations to Chef Joy Crump for being our Chef of the Month for July! See what Chef Crump has been cooking up at FOODE!

Where were you born?                

I was born in Pittsburgh, PA.

Where do you work and where are you based? 

I am based in Fredericksburg, VA.  FOODE and Mercantile, my two restaurants, are both in Fredericksburg.  I’m usually at both restaurants all day every day.

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

My grill.  I think fire touching food is very basic and there is no substitute for it. I put anything and everything on the grill- fruits, vegetables, protein, herbs, anything at all!

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

I think sight has become my sharpest sense.  I have learned to look at everything very macro. I can walk into the room and see what’s going on with 30 employees while at the same time seeing if something is cooking too long.  I can see the vibe and see if were in trouble in the kitchen all at once.

What advice would you offer for aspiring chefs?  

Be patient with your growth.  What’s getting young chefs now, is they expect everything to happen overnight and to receive a lot of rewards for their work. Reality is the very opposite in this industry.  The culinary profession is very thankless.  You are on a team and not singled out, but if you work hard, before you know it you will be standing out.

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

There is a discipline that goes along with being a good chef.  I think every chef should be making lists to never forget the a,b,c,d that goes along with every day.  Having a list for every task helps build your habits in the kitchen.  I live and die by list making, there is nothing more satisfying than crossing something off!

What does good food mean to you?    

What we try and do is remind people what they love about a thing, a dish, or even Thanksgiving. We like to remind people what they remember and love about that thing and introduce something new in how we present it to them.  We give you a little different twist on your everyday food, but it should still feel familiar and comforting.

 What trends do you see emerging in the near future?  

Definitely hyper local ingredients.  Chefs are now counting on themselves more than farmers to provide their products.  People want to feature things that they have grown themselves, which now has become everything- the meat they have cured, cheese they have made, herbs they have grown.  People don’t only want what is made just in your zip code, but what is made in your kitchen.  Chefs are reinventing their list of ingredients based on what they can accomplish in their own space.  Everything we have in our restaurants, we make in house.  We are working on moving to another location where I hope we can smoke and cure more than we have been able to in our own commissary where we have a small smoker now.  We like to smoke not just proteins, but also oils and vinegars, fruits, cheeses and even seasoning, especially salt.  Being able to accomplish this on a bigger scale makes me very happy!

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

Having pockets and a nice fit are definitely the most important to me in finding a chef coat.  I have to make sure that the things I need and use every day are in there- my phone, sharpie, notebook, thermometer.  I find a lot of chef coats that look great, but with no pockets to hold anything.  I’m not a small chick, but I don’t like wearing men’s chef coats.  They’re usually too boxy for me.  I want something that is fitted and a women’s cut, but I hate when they are super girly and bell out at the bottom.  Just a simple chef coat with a tailored fit and pockets is what I like.

Favorite ingredient to work with?  

Salt!  Food is asleep without it and awakens with it.  People are afraid of salt and afraid to overuse it.  We have a fast-casual restaurant where you sit down and if you need a refill, you get up and get it for yourself.  We do not put salt and pepper shakers on the table, but we will put them out in the common area.  Our goal is to make the food perfect and for the customer to not need extra seasoning.

Favorite City to dine out in?   

That changes all the time, but I think right now it would be Nashville. Every year my business partner and I go to a new city to check out the food scene.  Last year we went to Burlington, Boston, Chicago and Nashville to eat our faces off and try as much as we could.  The food scene in Nashville was so cool and community based.  It was somehow so friendly and down home, while being refined at the same time.

Best Dish you have ever made?     

You’d probably have to ask someone else that! But my favorite dish that I have made would be my fried chicken.  My mom recently passed away, and she taught me how to make fried chicken. To me, family and things that reflect that for me are most important.  My fried chicken even won an award for us and nothing can top that!  Our chicken and waffles are the best in Virginia and I’m so happy we could share that recipe and tradition with a lot of people.

Place you eat most often on your days off?     

I go between Soup & Taco and Tarntip Thai.  Tarntip Thai has really authentic, yummy, cheap food.

Person you would most like to cook for?         

Probably my mom.  If I could cook for her, that means she would still be here.

What made you decide to become a chef in the first place?       

I have a big family. I have 5 brothers and sisters and my parents got divorced when I was 3.  My siblings and I all traveled a lot back and forth because my parents lived in different cities.  We had to get on a plane and travel to each other, which was really expensive. We didn’t have money to buy each other gifts for every occasion, so we stayed at home and cooked together.  It was such a great expression of love when we could all be together with family.  Holidays were huge in our family!  Thanksgiving is the day you don’t dare miss and it gets bigger every year than the year before.  Cooking together is what you do to say I love you and we cook our asses off! I didn’t realize until I was in my 30s that I could do what I love for a living.  It really is a real extension of my family for me.

What is new on your DVR?      

I’m watching a show called S.T.R.O.N.G!  Sylvester Stallone is the executive producer and Gabrielle Reece is the host.  It’s awesome! They pair up women who are on a journey to find their strength and their inner bad-ass with top male trainers.   It’s not just a weight loss program, it’s really to help empower these women who have gone through bad circumstances.

Ms.Cheezious Milkshakes!

Fire up the BBQ and get out the ice cream for this Fourth of July! There is nothing better than a creamy, cold milkshake on a hot summer day. We hope you celebrate your holiday in the sun with fun, friends, and food, of course! Chef Brian Mullins of Ms. Cheezious has come up with two unique shakes that you wont be able to resist!

First up is the Midnight Snack Shake.

Midnight Snack Coral Gables

Look no further for you sweet and savory needs than this outrageous shake! Your taste buds will be in heaven with a chocolate shake topped with chocolate covered potato chips, caramel corn, a peanut-dipped, chocolate covered pretzel and finally some whipped cream and chocolate sprinkles.

For all of you with a need for sweet, check out the new Pastelito Shake.

Pastelito Shake

This new Miami-inspired concoction is a vanilla and guava shake garnished with a fresh guava filled pastelito on top of a mountain on whipped cream!

Don’t miss out on these delicious milkshakes and more from Ms.Cheezious!

Happy Fourth of July and happy eating!

MS. CHEEZIOUS BBQ PULLED PORK GRILLED CHEESE RECIPE

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

BBQ Pulled Pork Grilled Cheese

(Adapted for pressure cooker)

Ingredients:

3 – 4 lbs pork butt (cut into chunks)
1 Medium yellow onion, diced
10 cloves garlic, crushed
Kosher Salt
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

Directions:

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.

Ms. Cheezious Fresh Pesto Grilled Cheese Recipe

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!  Pesto Grilled Cheese

Ingredients:

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.

Directions:

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.

Enjoy!

 

Best Gifts for Dad

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!

weapons of choice

Style #11138WOC

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.

chefs rule tee

Style #11112CRK

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.

chefs rule hat

Style #CHEFRCRK

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.

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Style #11111TAK

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!

 

 

Brian Mullins-in the kitchen narrow

June 2016 Chef of the Month – Brian Mullins

Brian Mullins-in the kitchen

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.

Chef Jimmy’s Florida Keys Lobster Burger Recipe

lobster burger

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.

Directions:

Combine all ingredients.  Add breadcrumbs until thickened to your liking.  Cook as desired and enjoy!

Chef Jimmy Rodriguez’s Pulled Pork Recipe

pulled pork image

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”

Recipe:

  • 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

 Method:

  1. 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.
  2. Set the oven to 250 degrees and put a timer for 4 hours. Cook straight through without opening.
  3. After timer, set the oven for 310 degrees and set another timer for 2 more hours.
  4. After timer, uncover the container and bake at 350 degrees for 30 minutes for browning.
  5. 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.

 

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