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Chef Will’s Jerk Chicken Platter Recipe

Jerk Chicken plantainsChef Will’s featured recipe is perfect for a family meal full of flavor and zest! Our May Chef of the Month’s recipe will test your skills and taste buds with his New Orleans inspired Jerk Chicken Platter and add some Creole spice into your kitchen.

Ingredients:

1 Whole chicken, broken down

1-1 ½ Cups marinade

1 Onion, diced

1 Thumb ginger, minced

7 Garlic cloves, minced, divided

Vegetable oil, as needed

1 ½ tsp Salt

1 ½ tsp Pepper

1 ½ tsp Allspice

1 ½ tsp Cloves

1 ½ tsp White pepper

1 Cup Long grain rice

1 Cup Black beans

1/3 cup Chopped scallions

1 cup Chicken stock

1 cup Coconut milk

3 Habanero peppers, divided

1 Plantain

Brown sugar, nutmeg, cinnamon – for dusting

1 Mango, diced

4 Sprigs of cilantro

1 Lime

½ tsp Cumin

Jerk Chicken Directions:

1. Season and marinade chicken pieces in Chef Will Staten’s Jerk Marinade, or use a pre-made spice rub and sauce (fresher is better for best results and flavors). Marinade overnight for best results.

2. Grill chicken until slightly charred, then finish in oven, or put chicken in roasting pan, and bake at 375 for 1 to 1 1/2 hrs, until juices run clear. Turn over twice during cooking process. When juices run clear, turn on broiler and char skin (about 5-7mins).

3. While chicken cooks, prepare rice & peas, Mango-Habanero salsa & fried plantains.

Rice & Peas Directions:

1. Saute 1 diced onion, 1 thumb of minced ginger & 5 minced garlic cloves in vegetable oil. Season with 1 1/2 tsp each salt, pepper, allspice, cloves, and white pepper.

2. Add 1 cup long grain rice and toast. Add 1 cup black beans and stir to mix.

3. Add 1/3 cup chopped scallions, then add 1 cup chicken stock & 1 cup coconut milk and bring to a boil.

4. Add 1 pierced Habanero to the pot and drop heat to low. Cover and cook for 15-18 minutes until rice is done.

5. Fluff and season more if needed.

Fried Plantains Directions:

1. Slice plantain(s) lengthwise and deep fry for 3 minutess until crispy and done.

2. Drain on paper towel and dust with brown sugar, nutmeg & cinnamon as desired.

Mango Habanero Salsa Directions:

1. Dice 1 mango, 2 Habaneros, 4 cilantro sprigs, 2 minced garlic, the juice & zest of 1 lime, and 1/2 tsp each cumin, salt & pepper.

2. Plate and garnish with sliced jalapenos (YES, it’s supposed to have a kick!)

Enjoy!

Connect with Our May Chef of the Month:

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

Instagram: @theblackbeltchef

Facebook: Ragin’ Cajun Cookin’

Twitter: @ragincajuncookn

 

Chef Patty’s Nutella Churros

Nutella Churros_croppedWhat could be better than fried dough covered in sugar? Fried dough stuffed with Nutella! Chef Patty Francis of Luna Sweets has shared her mouth-watering Nutella Churro recipe with us to try for ourselves. Don’t waste any time- get cooking!

Nutella Churros

 Ingredients:

1 C water

1/2 C unsalted butter

1/4 tsp salt

1 C all-purpose flour

3 large eggs (beaten)

canola oil (for frying)

1/4 sugar

Directions:

1. Boil water, salt and butter over high heat in a saucepan.

2. Stir in flour using a wooden spoon. Lower heat to low and stir until a ball of dough is formed (about 1 minute).

3. Remove from heat, keep stirring and add eggs gradually to mixture.

4. Insert dough in a piping bag and pipe dough with a big tip.

5. Fry in Med-High heat oil (once the oil reaches 360 degrees F).

6. Sprinkle hot churros with sugar.

7. Fill the inside by piping Nutella once the churros have cooled.

Dig in and enjoy!

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Website: http://www.lunasweets.com

Instagram: @luna_sweets_

Facebook: Luna Sweets

Twitter: @Luna_sweets_

Youtube: Luna Sweets

Chef Simone’s Very Berry Strawberry Cake

There’s no problem a cake can’t solve! Summer is well on its way, and you can get a head-start on recipes with a Summer twist with Chef Simone’s Very Berry Strawberry Cake. Simone Bridges - Very Berry Strawberry CakeTry out her recipe below!

Very Berry Strawberry Cake

Ingredients:

2 cups granulated Pure Cane sugar

1 cup softened room temperature butter

1 (3 ounce) dry strawberry Jell-O

4 eggs (room temperature)

2 ½ teaspoons baking powder

1 ½ cup sifted Gold Medal all-purpose flour

1 cup milk (room temperature)

½ cup fresh, sweet strawberry puree

1 tablespoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Lightly grease and flour two 9 inch cake pans.

3. Using a bowl, mix together the sugar, butter, and dry strawberry Jell-O until it’s light and fluffy.

4. Add in eggs, one at a time and mix it well after each one.

5. Using another bowl, mix the flour and baking powder together.

6. Add the flour and baking soda mix into the batter while alternating with the milk. Then, blend in the vanilla extract and sweet strawberry puree.

7. Divide the batter evenly when pouring it in the two cake pans.

8. Bake for about 30 minutes in the preheated oven.

9. Keep the cakes in their pans and allow them to cool, over a wire rack for at least 10 minutes, before tapping out to cool completely.

10. Add desired frosting, fresh strawberries, and ENJOY!

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Website: www.goddessfoodfactory.com

Instagram: @goddessfoodjax

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Chef Simone’s Chocolate Chip and M&M Cookie Recipe

Simone Bridges - Chocolate chip and M&M cookies

Nothing soothes the soul better than a great chocolate chip cookie. Chef Simone has made the chocolate chip cookie ever more decadent by adding an all-time favorite candy, M&Ms! This recipe is perfect for a summertime party or to bring to a group event. Check out her recipe below and try it for yourself!

Chocolate Chip and M&M Cookies

Ingredients:

1 cup (2 sticks) of unsalted softened butter

¾ cup of brown sugar

¾ cup of granulated sugar

2 eggs

1 teaspoon of vanilla extract

2 ¼ cup of all-purpose flour

1 teaspoon of baking soda

¾ teaspoon of salt

1 ¼ cup of M&M chocolate candies

1 cup Nestle milk chocolate morsels

Directions:

1. Preheat oven to 375 degrees Fahrenheit.

2. In a large bowl, cream the softened butter, granulated sugar, and the brown sugar together until it’s light and fluffy.

3. Beat in the two eggs and the vanilla extract.

4. In a separate medium bowl, combine the flour, baking soda and salt. Then, blend the dry mixture into the creamed mixture.

5. Stir in M&M’s and chocolate morsels.

6. Using an ice cream scoop or a tablespoonful, scoop the cookie dough onto an ungreased cookie sheet or parchment paper on a pan. Place the cookie dough 3 inches apart .

7. Bake the cookies for about 10 to 12 minutes or until edges are golden brown. Let the cookies sit on a cookie sheet for about 2 minutes. Remove the cookies to wire racks, until it cools completely. Dig in & enjoy!

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Website: www.goddessfoodfactory.com

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Chef Simone’s Malva Pudding Cake Recipe

Our April Chef of the Month has shared some of her signature recipes with us! Chef Simone’s Malva Pudding Cake is full of rich flavor and is a great treat to satisfy your sweet tooth! Read below for her decadent recipe.

Simone Bridges - Malva Pudding

Malva Pudding Cake

Pudding Cake Ingredients:

2 large eggs

6 ½ oz. of granulated sugar

5 oz. of all-purpose flour

1 tbsp. of apricot jam or jelly

1 tsp. of baking soda

½ tsp. of salt

1 tbsp. of room temperature butter

1/3 cup of whole milk

1 tsp. of vinegar

Sauce Ingredients:

¾ cup of heavy cream

3-5 oz. of granulated sugar

3 ½ oz. of butter

2 tsp. of pure vanilla extract

1/3 cup of hot water

Directions:

1) Preheat the oven to 350 degrees F.

2) Smear oil around the inside of an oven pan.

3) Use an electric blender to whip together the eggs and sugar.

4) When the eggs and sugar are mixed altogether, add the apricot jam. Mix all the ingredients together.

5) Melt the butter.

6) Add the melted butter and vinegar to the mixture with the electric beater.

7) Using a separate mixing bowl, whisk together the baking soda, flour, and salt.

8) Add the mixed dry ingredients to the wet ingredients in the electric beater.

9) Add the milk to the electric beater.

10) Pour the mixture from the electric beater to the oven pan. Bake until the pudding is a nice brown color, and has risen to a good height (about thirty minutes).

11) Use a separate mixing bowl to make the sauce.  Mix the heavy whipping cream, butter, sugar, hot water, and vanilla extract together.

12) When pudding is cooked thoroughly, pour the sauce mixture over the pudding.

13) Let the Malva Pudding rest for five to ten minutes, before serving.

See more from Our April Chef of the Month:

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Website: www.goddessfoodfactory.com

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Facebook: Goddess Food Factory

Twitter: @goddessfoodjax

Youtube: Goddess Food Factory

 

Chef Patty’s Margarita Cupcakes

IMG_1688Cupcakes are always a delicious sweet treat! Chef Patty has spiced up the cupcake game with her Margarita Cupcakes recipe! If you are looking for something delicious and festive, look no further than her special Margarita Cupcakes!

Margarita Cupcakes

 Ingredients:

1 C sugar

1/2 C all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

1 stick unsalted butter (room temperature)

2 large eggs

1 1/2 limes (zest and juice)

2 TBSP good tequila

1/4 tsp vanilla extract

1/2 C buttermilk

Cream Cheese Frosting

1 stick unsalted butter

8oz block cream cheese (softened)

1TBSP heavy cream

3 C powdered sugar

Pinch of salt

1 tsp vanilla extract

Lime zest for garnish

Directions:

1. Pre-heat oven 325 degrees F. and line cupcake pan with 12 liners.

2. Whisk flour, baking powder and salt together.

3. Mix butter and sugar on medium-high until light and fluffy. Add eggs one at a time.

4. Add lime zest, lime juice, vanilla extract and tequila. Mix until combined. (Batter will curdle, it’s normal and you’re on the right track!)

5. Add dry ingredients on low speed alternating with buttermilk, starting and ending with flour. Mix the last addition by hand with a spatula.

6. Bake for 25 minutes until a toothpick shows only moist crumbs. Rotate your pan at the half way point.

7. Allow cupcakes to cool for 5-10 min. Remove and place on cooling rack. Brush the tops with 1-2 TBSP tequila.

8. Cool completely before frosting.

Cream Cheese Frosting Directions:

1. Cream butter until light and fluffy. Slowly add powdered sugar, salt and heavy cream. Blend well.

2. Add cream cheese and vanilla extract. Mix until frosting has reached desired consistency.

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Website: http://www.lunasweets.com

Instagram: @luna_sweets_

Facebook: Luna Sweets

Twitter: @Luna_sweets_

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Chef Patty’s Tres Leches Recipe

tres leches cakeIf you are looking for the perfect Spring dessert, look no further than Chef Patty Francis’s Tres Leches recipe! This recipe is full of flavor and personality!

Tres Leches

Ingredients:

6 large eggs

1.5 C sugar

2 C all-purpose flour

1 TBSP baking powder

1/2 C whole milk

1 TBSP vanilla extract

For the milk Mixture

1 can evaporated milk (12oz)

1 can condensed milk (14oz)

12 oz whole milk

1 tsp vanilla

For the Meringue garnish

4 oz egg whites

1 C sugar

1/2 C water

maraschino cherries (optional)

Directions:

1. Pre-heat oven to 350°F.

2. Separate egg whites from egg yolks on separate bowls (you will use them both).

3. Place egg whites with 1/2 cup of sugar in electric mixer and beat on high speed until you reach soft peaks for the meringue. Place aside.

4. In a clean bowl, beat egg yolks and remaining sugar (1C) with electric mixer on medium speed (4) until the mixture turns light yellow and ribbons fold on itself.

5. Using a strainer, mix together dry ingredients, flour, and baking powder. Stir in dry mixture to the eggs, alternating with the milk. Starting with the flour and ending with the flour. Add vanilla extract and do not over mix.

6. Using a spatula, fold in the egg whites in 3 separate batches until the batter is uniform.

7. In a non-greased 9×11 pan, pour the batter and bake for 25-30 minutes or until a toothpick is inserted and comes out clean.

8. Once baked, poke holes in the cake with a skewer, knife or wooden spoon. Slowly pour the entire milk mixture over the cake. Cover with saran wrap or aluminum foil and refrigerate overnight.

9. Take the cake out of the refrigerator and frost with the meringue. You may garnish with maraschino cherries on top. Keep dessert refrigerated until ready to enjoy!

Milk Mixture Directions:

1. Pour all ingredients in a blender and mix well.

2. Place in sauce pan and warm the milk mixture on low until it is warm to the touch.

Meringue Directions:

1. Place water and sugar in a sauce pan and boil until it reaches 236°F (soft ball stage).

2. Using an electric mixer, whisk egg whites on high until soft peaks form.

3. Add sugar syrup slowly until all is poured in and continue whisking until the bowl is cool to the touch (this will take a few minutes)

Want to see more of our March Chef of the Month:

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Website: http://www.lunasweets.com

Instagram: @luna_sweets_

Facebook: Luna Sweets

Twitter: @Luna_sweets_

Youtube: Luna Sweets

 

Chef Amy’s Marshmallow Cream Macaron Filling

marshmallowcreamMarshmallow is a Spring staple for the upcoming Easter holiday! Chef Amy has shared a great recipe for light and fluffy Marshmallow Cream filling that will leave you wanting more!

Marshmallow Cream Macaron Filling

Ingredients:

4 Large Egg Whites

1 C Light Corn Syrup

1/2 Tsp Cream of Tartar

1 1/2 C Granulated Sugar

1/4 Tsp Kosher Salt

2 Tsp Vanilla

1/2 C Water

Directions:

1. Place egg whites and cream of tartar in mixing bowl with whip attachment and mix on low.

2. In a sauce pot, bring corn syrup, water, vanilla, and sugar to 240°F.

3. Turn mixer up to high and stream sugar mixture into the egg white mixture.

4. Allow to whip until mixture is fluffy and cool to the touch.

5. Add Kosher Salt.

Love Chef Amy’s recipes? See more of our February Chef of the Month here:

Instagram: @pastrykhaleesi

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Chef Amy’s White Chocolate Passion Fruit Ganache

whitechocolateganacheSpringtime is full of fresh ingredients with bright flavors and colors. Our February Chef of the Month, Amy, shares some of her favorite recipes that will not disappoint! Try her recipe for White Chocolate Passion Fruit Ganache for Springtime parties and you will be sure to impress yourself and your guests.

White Chocolate Passion Fruit Ganache

Ingredients:

2 lb White Chocolate

1 lb Heavy Cream

4 oz Unsalted Butter

4 oz Passion Fruit Puree

.10 oz Sea Salt

Directions:

1. Boil heavy cream and passion fruit puree.

2. Pour over white chocolate and unsalted butter.

3. Immersion blend until smooth; finish with sea salt.

4. Portion into tart shells and refrigerate until set.

5. Finish and decorate as desired.

Love Chef Amy’s recipes? See more of our February Chef of the Month here:

Instagram: @pastrykhaleesi

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Chef Jonathan’s Filet Mignon Steak Diane with Roasted Asparagus Hollandaise

Steak Diane Filet Mignon.jpgFilet Mignon Steak Diane with Roasted Asparagus Hollandaise 

Servings: 4 people

Ingredients

4 Filet Mignons, approx. 8-10 oz.

5 Shallots, peeled

8 ounces Baby Bella Mushrooms, cleaned

1 1/2 cups Unsalted Butter

3 Garlic Clove, peeled

2 tbsps Worcestershire sauce, to taste

1 tbsp Dijon mustard

1/2 cup brandy

1 cup heavy cream

2 cups EVOO

Small handful of Flat-leaf Parsley

1 Bunch Fresh Asparagus

Micro Greens (Radish, Baby Arugula, Kale, Broccoli)

1 cup Greek yogurt

Coarse Black Pepper

Sea Salt

1 cup grated Parm Cheese

2 Fresh Lemons

2 Egg yolks

1 tsp Cayenne pepper

2 tbsps. Honey

1 tsp Poppy Seeds

Directions

Season the steaks on both sides with salt and pepper. Heat on medium-high 2 tbsp. EVOO and 2 Tbsp. butter in a skillet large enough to accommodate the 4 steaks. Quickly sauté the steaks for up to a minute on each side then remove from the pan and set aside to rest.

Preheat an oven to 425 degrees. Place the asparagus into a mixing bowl, drizzle with the olive oil. Toss to coat the spears, then sprinkle with parmesan cheese, garlic, salt, and pepper.

Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 12 to 15 minutes. Sprinkle with lemon juice just before serving.

Super Quick Hollandaise Sauce: Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in microwave for 15 to 20 seconds; whisk.

Poppy Seed Yogurt Sauce: Whisk together yogurt, honey, 2 tbsp. lemon and poppy seeds in a small bowl. Put aside.

To make the sauce for the steaks, heat some olive oil in a separate pan. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter.

Crush in the garlic. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite – be careful that the flame that flares up doesn’t singe your eyebrows!

Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. Set aside.

On a 12” Circular Plate, with a plating spoon give a teardrop of Hollandaise in the center and place the asparagus offset the center, then the steaks on top of the asparagus, drizzle a line in the middle with the mushroom sauce over the steak and spoon on top of the steak the micro greens and yogurt sauce.

Connect with Our November Chef of the Month:

Website: https://chefjonathans.wixsite.com/jonathanscinto

Instagram: @chefjonathans

Facebook: @ChefJonathanS

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