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Chef Andres’s Thai Chicken Empanadas Recipe

thaichickenempanadasIf you like sweet, spice and everything nice you are in for a treat with Chef Andres’s Thai Chicken Empanadas! Add some extra flavor into your kitchen with this delicious dish. You wont be disappointed with the blend of curry and coconut and some heat! Read below to get his recipe.

Ingredients:

6 # boneless chicken thighs

3 large white onions (sliced)

4 tbs red curry paste

2 cans coconut milk

2 cans coco Lopez

4 cups water

1 pk 15 oz disco dough

1 qt Thai basil (leaves only)

1 cup garlic cloves

2 Tbs chopped ginger

1/2 cup chopped scallions

1/4 cup lime juice

1/4 cup chili paste

1 cup blended oil

Salt and pepper to taste

Chicken filling directions:

  1. Heat your oven to 375.
  2. On a sheet tray, place the chicken thighs and add oil, salt and pepper. Marinade well and place it into the oven until fully cooked (about 18 minutes).
  3. On a rondeau pan, add cooking oil and add white onions until caramelized. Add red curry paste until fully incorporated.
  4. Add coconut milk and coco Lopez to mixture. Cook for 5 minutes, then add the water and let it simmer for about 10 minutes.
  5. Work on the chicken thighs – fully cook and shredded with your hands into thin strings, then add to the cooking sauce and let it incorporate it for about 10 minutes. Transfer to a sheet tray and let it cool down.
  6. Once the mixture has cooled, add 2 Tbs of the chicken mixture to a disco dough. Then close it with your hands making sure you seal both ends, set aside until finish the rest of the mixture.

Thai basil mojo directions:

  1. In a blender add the Thai basil leaves, garlic, ginger, scallions, lime juice, and chili paste.
  2. Blend until it’s fully incorporated, then add the oil slowly and let it infuse.
  3. Add salt and pepper to taste, set aside.

Cooking and plating directions:

  1. In a deep fryer at 375 f, add 2 of the empanadas and cook until golden brown for about 3/4 minutes.
  2. After is done, cut it in half add the Thai basil mojo as a dipping sauce and garnish with micro cilantro.

Enjoy!!!!

Connect with Our July Chef of the Month:

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Instagram: @chef_andy_one

Facebook: Andres Sen Sang

 

Chef Andres Callao Mahi Tacos Recipe

mahitacosWith Summer coming to an end, we are ready to take advantage of all the freshest seasonal ingredients before Fall arrives! A delicious fish dish is always welcome in the Summertime. Our July Chef of the Month, Chef Andres, has shared his Callao Mahi taco recipe with smoky aioli, huacatay sauce and Peruvian salsa criolla. Get his recipe below to taste for yourself!

Ingredients:

2 lb mahi fish
2 Qts whole milk
2 cups cusqueña beer
1 can chipotle peppers
1 Qt mayonnaise
1 Qt basil leaves
1 Qt mayonnaise
4 cloves garlic
1/4 cup white vinegar
1  lemon
Salt and pepper
1 red onion
1 carrot
1/4 bunch of chive batton
1 pc Fresno pepper
1/4 cup chopped cilantro
2 limes
Micro cilantro
Corn tortilla

Directions:

  1. Cut the mahi into thin, but wide pieces.
  2. Marinate fish with milk and cusqueña beer .
  3. Make the smoky aioli: Combine 1 part chipotle peppers and 2 parts mayonnaise into a bowl. Add salt and pepper and a little lemon juice into mixture.
  4. Make the huacatay sauce: In a vita mix add basil leaves, mayonnaise, garlic, white vinegar, juice from lemon, salt and pepper and blend until combined into a smooth sauce.
  5. Make the Salsa Criolla: In a metal bowl mix sliced red onions, julienne carrots, chive Battons and Fresno peppers, and chopped cilantro. Add lime juice and salt and pepper to taste.
  6. Plate with corn tortillas garnished with sliced limes and micro cilantro (a lot of layers of flavors and kick).

Enjoy!

Connect with Our July Chef of the Month:

Shop His Look!

Instagram: @chef_andy_one

Facebook: Andres Sen Sang

 

Chef Andres Korean BBQ Cauliflower Recipe

Tired of boring vegetables? So are we! Chef Andres has shared his Korean BBQ Fried Cauliflower Recipe with us to help spice us the veggies we all need to eat. With his blend of flavors and vegetable combinations, you will be craving this dish all week long!

koreanbbqcauliflower_closeup.jpg

Ingredients:

1 Head white cauliflower

1 Carrot

3 Celery stalks

1 Handful baby spinach

1/2 Cup soy sauce

1 Cup granulated sugar

1/2 tsp Black pepper

Directions:

1. Cut the cauliflower into florets and set a side.

2. Peel and cut the carrot in to parts and cut the celery stalk in 3 parts.

3. In a Japanese mandolin, julienne the carrot an celery 1/2 inch size and set aside.

4.  Combine soy sauce, sugar and black pepper in a sauce pan and mix it well until the sugar dissolve. Cook for 5 minutes until sauce thicken and reduce.

5.  In a sautéed pan medium heat add 1/4 cup of cooking oil, add the carrots and celery cook for 2 minutes.  Add the salt and pepper, then add the spinach. Cook all together for 1 minute and set aside.

6. Deep fry the cauliflower until golden brown then transfer to a metal bowl. Toss with Korean BBQ sauce.

7. On the plate,  add the sautéed vegetables first as a nest then add the fried cauliflower and garnished with white sesame seeds, chives and micro cilantro.

Enjoy!

Connect with Our July Chef of the Month:

Shop His Look!

Instagram: @chef_andy_one

Facebook: Andres Sen Sang

 

 

 

July 2018 Chef of the Month Andres Sen Sang

We are so excited to introduce our July Chef of the Month, Chef Andres Sen Sang!  He is a recent winner of Chef Showdown 8 with his signature Quinoa Latina and Chili 35 dish. If you do not find him in the kitchen as the Executive Chef for Suyo, a GastoFusion restuarant in the Bronx, you can find him with his family or working on his own business ventures – Eighty6Brand. Read below to find out more about Chef Andres!

1. Where were you born?

I was born and raised in Guayaquil, Ecuador. After High School, I came to the states with my father and brother to visit. My father asked me if I wanted to go back home or stay in the states and I chose to stay. It was one of the best decisions I made in my life!

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

I am currently the Executive Chef at Suyo GastroFusion in the Bronx. It’s a New Restaurant and Bar in the Bronx serving Peruvian and Asian infused dishes. We just released the Bar menu and will be releasing the Dinner menu in a few weeks. We are bringing progressive/ modern cuisine to the Bronx. Now you don’t have to go to the city to get that kind of dining experience. The Bronx is where it’s at right now, we are really up and coming.

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

My favorite tool in the kitchen is my knife that I got while I was at The International Culinary Center. I decorated the end of the knife with yellow, blue and red tape to represent my Ecuadorian flag. I’m proud of where I came from.

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

I would have to say my sight and touch – these two go together for me. I use my sight to take in my surroundings. I look at colors, shapes and sizes and then I also feel the texture of things. I combine these things to create my dishes. This is why they go hand in hand.

5. What advice would you offer for aspiring chefs?

My advice for aspiring chefs would be to keep grinding. You have to keep motivating yourself daily. Always be consistent in your work and always maintain a good work ethic. Make connections with people everywhere you go, networking is a powerful thing in this industry. Stay humble and grateful for all the opportunities you get. Don’t ever be afraid to fail, it actually turns out to be a great lesson for next time.

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

I would say to always listen and pay attention to details. Always make sure that your kitchen is organized. Your stations should be prepped and set for success. A successful Chef once told me, “always be proactive not reactive.” That has really stuck with me.

7. What does good food meant to you?

Good food to me means that it was cooked with love and passion. Good food is that type of food that you always remember exactly where you were, who you were with and how delicious and satisfying the food was. It becomes more than just good food, it becomes a memorable dining experience.

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

Bronx Chefs are all about swag. You don’t necessarily have to be professional all the time, but you should always look clean. I’m all about a fitted hat, ripped jeans and sneakers. It should be comfortable and allow me to move. It’s a new generation out here and I’m so proud to be a part of it.

9. Favorite ingredient to work with?

Salt and pepper. Sometimes these two ingredients are all you need… oh and love. Salt, pepper and love.

10. Favorite City to dine out in?

I would have to say my hometown of Guayaquil. I mean, there is nothing more satisfying that food from your home town. It’s delicious and nostalgic.

11. Best Dish you have ever made?

Sesame crusted Salmon with Sesame Edamame Mash and Jicama tossed in Ginger Carrot Miso Dressing.

12. What you like to eat most often on your days off?

Days off, what are those?!?! Just kidding… On the rare occasion that I get a day off I like to have a nice piece of steak with a baked potato and a beer.

13. Person you would most like to cook for?

I would most like to cook for my parents. They are back in Ecuador and I have not had the honor of cooking for them as of yet. I hope to make it happen soon.

14. What made you decide to become a chef?

First of all, I never in my life imagined that I was going to be a Chef. I got my first job in this industry in the bakery at Virgil’s BBQ in NYC. I took the job because I was young and needed money. I slowly realized that I actually liked what I was doing. I worked my way up from that position. As I worked my way up, my passion for cooking grew. It just came so natural. I guess it was my “calling” as people put it. I couldn’t have made this all happen without support from my wife, family and friends. I truly love what I do and I love the journey I’ve taken to get here.

Connect with Our July Chef of the Month:

Instagram: @chef_andy_one

Facebook: Andres Sen Sang

 

Chef Julie’s Cream Cheese Frosting

Our June Chef of the Month Julie Herrera-Lemler of You Betcha Cupcake! has shared some delectable sweets with us! To top it all off, she has given us the secret to her delicious cream cheese frosting. Feel free to use this recipe for cupcakes, cake or even dip if you prefer! Take a look below and taste for yourself!

Frosting Ingredients:

(Frosting makes approximately 20 cupcakes)

8 oz  Cream Cheese

8 oz  Butter (salted)

2-3 cups of Powdered Sugar

1 1/2 teaspoon Vanilla (or Vanilla Bean paste)

Prep:

Bring cream cheese and butter to room temperature.

Directions:

1. Add Cream Cheese and Butter to mixing bowl with wire whisk.

2. Mix on low for 1 minute.

3. Scrap sides of bowl and add vanilla.

4. Mix on low for 1 minute. Add powdered sugar. Be sure to scrape sides as you go.

5. Once powdered sugar is incorporated, mix on high for 2 minutes.

6. Spread onto your dessert of choice & enjoy!

Connect with Our June Chef of the Month:

Website: http://www.youbetchacupcake.com/

Instagram: @youbetchacupcake

Facebook: You Betcha Cupcake

Twitter: @YouBetchaCupcak

Chef Julie’s Pumpkin Pie Cupcakes

Pumpkin Pie is always a fan favorite during the holiday season. Time to lighten it up with Chef Julie’s Pumpkin Pie Cupcake recipe! Experience the holiday warmth in a fluffy cupcake all year round finished off with a whipped cream frosting – what could be better!?  YBC-pic Pumpkin Pie

Cupcake Ingredients:

Homemade pie crust

1 can (15 ounces) solid-pack pumpkin

4 large eggs

1/2 cup canola oil

1/2 cup water

2 teaspoons vanilla extract

3 cups all-purpose flour

2 cups sugar

1 tablespoon cornstarch

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

Whipped Cream Frosting:

2 cups heavy whipping cream

1/2 cup confectioners’ sugar

Ground cinnamon or nutmeg

 Directions

  1. Preheat oven to 350°. Line 24 muffin cups with grease proof liners.
  2. On a work surface, roll out pie crust.
  3. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, re-rolling scraps as necessary.
  4. Press one pastry circle into each liner. Bake 5 minutes. Cool on wire racks.
  5. In a large bowl, beat pumpkin, eggs, oil, water and vanilla until well blended.
  6. In another bowl, whisk flour, sugar, cornstarch, baking powder, baking soda, pie spice and salt; gradually beat into pumpkin mixture.
  7. Pour 1/4 cup batter into each prepared cup.
  8. Bake 20-25 minutes or until a toothpick inserted in center comes out clean, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely.
  9. For whipped cream frosting: in a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Pipe onto cupcakes with your favorite piping tip and sprinkle with cinnamon or nutmeg.

Enjoy!

Connect with Our June Chef of the Month:

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Website: http://www.youbetchacupcake.com/

Instagram: @youbetchacupcake

Facebook: You Betcha Cupcake

Twitter: @YouBetchaCupcak

 

Chef Julie’s Prize Winning Key Lime Pie Cupcakes Recipe

YBC-pic Key Lime Pie CupcakeOur June Chef of the Month, Chef Julie, has a special treat to share with us! Her Key Lime Pie cupcakes can’t be beat – they even won a prize! These delicious cupcakes, perfect for a refreshing Summer treat, are made with a homemade pie crust at the bottom, a key lime cake, key lime cream cheese and butter frosting complete with a fresh raspberry on top. Get her prize-winning recipe below!

Ingredients:

Homemade Pie Crust

1 cup butter, softened

2-1/2 cups sugar

4 large eggs

1/2 cup Key lime juice

2 cups all-purpose flour

1-1/2 cups self-rising flour

1-1/2 cups buttermilk

Frosting:

12 ounces cream cheese, softened

1-1/2 cups butter, softened

2-3/4 to 3 cups confectioners’ sugar

6 tablespoons Key lime juice

Fresh raspberries

Directions

Preheat oven to 350°. Line 32 muffin cups with greaseproof liners. On a lightly floured work surface, roll out pie crust. Cut 32 circles with a floured 2-1/4-in. round cookie cutter (discard remaining pastry or save for another use). Press one pastry circle into each liner. Bake 5 minutes. Cool on wire racks.

1. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Mix in lime juice. In another bowl, whisk flours; add to butter mixture alternately with buttermilk, beating well after each addition.

2. Pour batter into prepared cups.

3. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

4. In a large bowl, beat cream cheese and butter until blended. Beat in confectioners’ sugar, alternate with lime juice, to reach desired consistency.

5. Frost cupcakes; top with raspberries. Refrigerate leftovers. Yield: 32 cupcakes.

**Recipe Note: As a substitute for 1-1/2 cups self-rising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.

Connect with Our June Chef of the Month:

Shop Her Look!

Website: http://www.youbetchacupcake.com/

Instagram: @youbetchacupcake

Facebook: You Betcha Cupcake

Twitter: @YouBetchaCupcak

June 2018 Chef of the Month Julie Herrera-Lemler

 

YBC-Pic 2018 3
Shop Her Look!

We are excited to introduce you to our June Chef of the Month, Chef Julie Herrera-Lemler! She is an prize-winning baker as well as a jack of all trades! If she is not baking, you can find her teaching baking classes, public speaking or even officiating weddings! Read below for more on our June Chef of the Month and her tips and tricks to having a successful career in baking!

1. Where were you born? 

I was born in San Jose, CA.

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

I am the owner of You Betcha Cupcake! In Rochester, MN

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

I have a couple favorite kitchen tools. I love Several different sized cookie scoops.  These are essential for measuring just the right amount of batter for different sized cupcakes. I also need baking tips for creating different frosting looks to accompany the perfect garnish. Finally, I must have my multi kitchen timer – because a busy girl has a million things going at once.  Mine has four timers on it – all with different alarm tones.

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

My eyes. Everyone eats with their eyes first. Details and neatness matters. If you have a beautiful dish – that is the very first impression of what’s to come.

  5. What advice would you offer for aspiring chefs?

I have a couple of things. Volunteer in a kitchen whenever you can. Get the experience of working in different kitchens with different people. Another tip is to find yourself a mentor.  A good mentor (or two) will guide you on the right path.

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

Be organized. Set everything up prior to your start and you won’t have to run around looking for things.

  7. What does good food meant to you?

Good food makes everyone happy. Everyone has to eat but I means something when you take the time, make it right and it turns out good/great!

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

Color and comfort are most important.

 9. Favorite ingredient to work with? 

Berries. Berries are not only delicious but they are beautiful in any dish. The color of berries is like no other.

 10. Favorite City to dine out in? 

My own! Rochester, MN has many new places and has become quite the culinary town in the last couple of years.

 11. Best Dish you have ever made? 

Key Lime PIE Cupcakes. They are my prize winning cupcakes. It is made with a homemade pie crust at the bottom, a key lime cake, key lime cream cheese and butter frosting and a fresh raspberry on top.

 12. What you like to eat most often on your days off? 

Anything Asian!

 13. Person you would most like to cook for? 

My father. He passed away before seeing me thrive in my elements of baking. Before he passed, he told me he liked my cooking.  That has stuck with me to this day.  Although he enjoyed my cooking, I know he would have enjoyed my sweet treats.

 14. What made you decide to become a chef?

My passion started with a bake sale for charity. I held it two years in a row and by the end of the second year; I discovered that I really had a passion for creating beautiful small treats.

Connect with Our June Chef of the Month:

Website: http://www.youbetchacupcake.com/

Instagram: @youbetchacupcake

Facebook: You Betcha Cupcake

Twitter: @YouBetchaCupcak

Chef Will’s Cajun Rubbed Pork Belly

Pork Belly Cheesy Grits.jpgOur May Chef of the Month has done it again with a show-stopping recipe full of delicious goodness! Try his Cajun Rubbed Pork Belly with Cheesy Grits if you are looking for a dish to indulge.

Ingredients:

1 lb Pork Belly

Cajun Rub (as needed)

Grits (as desired)

4 Tbsp Sliced Butter

Salt

Pepper

Thyme

1/2 Cup Fontina Cheese

1/2 Cup White Cheddar Cheese

Milk (1/2 liquid for the grits)

Chicken Stock (1/2 liquid for the grits)

Honey

Smoked Gouda

Pork Belly Directions:

1. Score the skin side of a 1lb pork belly, and rub entire pork belly with Cajun rub. Let refrigerate overnight if possible.

2. Roast pork belly in pan or baking sheet for 45 minutes at 425 degrees F for 1 1/2 hours. Cover with foil and let rest before slicing.

Cheesy Grits Directions:

 1. Cook grits mixture of half milk and half chicken stock – amount of grits and liquids are according to your package (usually 1 part grits to 4 parts water). Bring to a boil, constantly stirring.

2. When grits are finished, add 4 Tbsp sliced butter, cajun rub, salt, pepper, thyme, 1/2 c each Fontina and White Cheddar cheese (can use more for even creamier and cheesier grits).

3. Add more milk if grits are too thick and stir well. Taste for seasonings.

4. Quick pan fry sage, about 40 seconds, then immediately dip in honey. Shave the smoked Gouda and begin plating!

Hands down the best pairing of grits on this planet!

Enjoy!

Connect with Our May Chef of the Month:

Shop His Look! 

Website: https://www.ragincajuncookin.com/

Instagram: @theblackbeltchef

Facebook: Ragin’ Cajun Cookin’

Twitter: @ragincajuncookn

Chef Will’s Triple Citrus Dover Sole Ceviche Recipe

Dover SoleSummer is near and we are ready for the fresh, light summertime flavors! Our May Chef of the Month, Chef Will Staten of Ragin’ Cajun Cooking, has shared a fresh fish recipe that will leave your taste buds wanting more. He serves us fresh Dover Sole ceviche with triple citrus ingredients – perfect for the Summer season!

Ingredients:

1 lb Dover Sole

Juice from 1 Large Navel Orange

Juice from 8 Limes

Juice from 1 Lemon

1 Cup Crème Fraiche

3 Tbsp Dill, chopped

3 Tbsp Basil, chopped

1 Fresno Chili, minced

10 Corn Tortillas

Sea Salt (as desired)

Sriracha (as desired)

Directions:

1. Cut the Dover Sole into thin but wide pieces – silver dollar size.

2. Combine the orange juice, lime juice and lemon juice (about 2 cups).

3. Marinate the 1lb of Dover Sole in the citrus juices for 30-40 minutes.

4. Mix together 1 cup of crème fraiche with the chopped dill, chopped basil and Fresno chili (can use more chili if you prefer more heat).

5. Cut 10 corn tortillas in fourths and deep fry to make crispy chips. Drain on paper towel and immediately season with sea salt and lime juice.

6. Use Chef Will Staten’s Piri Piri sauce or Sriracha for less heat.

7. Toss Dover Sole in crème fraiche mix.

8. Spoon Dover Sole onto chips and drizzle the sauce around the plate. Garnish with dill fronds.

Enjoy!

Connect with Our May Chef of the Month:

Shop His Look! 

Website: https://www.ragincajuncookin.com/

Instagram: @theblackbeltchef

Facebook: Ragin’ Cajun Cookin’

Twitter: @ragincajuncookn