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Chef Gina’s Pesto Recipe

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Roasted Pesto Potatoes, Pesto Noodles, Caprese Grilled Cheese with Arugula Pesto and Pesto Salad. What do all these delicious dishes have in common? Pesto.

Pesto is a delicious, yet simple sauce that can be bought at any supermarket or grocery store, but Chef Gina has a better idea. She has shared a great and simple-to-make pesto recipe that is guaranteed to enhance the flavor to any dish! Find her recipe below.

Ingredients

Fresh Basil(2 -3 cups, but I say you can never have enough basil)

Sometimes I’ll add arugula if I have leftover for some extra kick & nice color 

Pignoli nuts (about 2-2.5 tablespoons)

Fresh garlic (to taste)

Cucina Bambina Extra Virgin Olive oil

Parmesan cheese

Salt & pepper

Directions

1. Blend basil, pignoli nuts and garlic in a blender. Gradually add the olive oil and Parmesan cheese until desired consistency.

2. Season with salt & pepper to taste.

3. Enjoy!

 

Connect with our November Chef of the Month: 

Instagram: @cucinabambinainc

Twitter: @CucinaBambina

Facebook: Cucina Bambina Inc

Chef Morghan’s Banana Bread Recipe

Whether it’s for breakfast, brunch or dessert, Chef Morghan’s Banana Bread is sure to satisfy your sweet tooth! Find her recipe below, and savor the flavor!

Banana Bread

Ingredients

1 1/4 cup AP flour

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

1 cup butter

1 cup sugar

1 TBS Vanilla

2 eggs

3 very ripe bananas

Directions

1. Heat oven to 350°F and grease a loaf pan.

2. Mash and beat together eggs and bananas.

3. Add the vanilla, the butter and sugar, and combine.

4. Sift together flour, salt, baking powder, and cinnamon.

5. Add dry ingredients to the wet mixture.

6. Do not over-mix!

7. Pour batter into prepared pan.

8. Cook in the oven for 50 minutes or until a fork comes out clean.

*Note: Let banana bread cool for about 15 minutes before removing from pan.

Tip: Add a sprinkle of brown sugar on top of the batter before putting in the oven for an extra sweet crunchy top.

You may also add any nuts or chocolate to this recipe if you’d like.

 

Connect with our October Chef of the Month:

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Instagram: @chefmorghan

Facebook: Morghan Medlock

Website

 

Chef Morghan’s Shrimp Pasta Recipe

Shrimp. Pasta. What could be better? How about shrimp pasta? Chef Morghan has shared a mouth-watering shrimp pasta recipe that is a perfect dish for either lunch or dinner. Get her recipe below, and give your taste buds a treat!

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Ingredients

1 pack linguine pasta

1LB shrimp (peeled & deveined)

2 TBS EVOO

2 cloves fresh garlic

1 tomato chopped

Parsley bunch

1/2 lemon

Salt/pepper to taste

1 TBS red chili flakes

Sprinkle of shredded Parmesan

 

Directions

1. Boil pasta according to instructions on package.

2. Rinse and dry and season shrimp with salt, pepper and red chili flakes.

3. Heat a skillet to medium high heat and add 1-2TBS of a high heat oil (veggie, canola, grape seed).

4. Add 1TBS of minced garlic to the heated pan, then add shrimp and begin to sauté just until the shrimp become pink (careful not to overcook them).

5. Remove shrimp from pan and set aside. DO NOT RINSE PAN!

6. Leave all drippings from sautéing the shrimp in the pan and add 1 TBS of olive oil to pan.

7. Dice either a whole or 1/2 tomato depending on how much you like tomatoes.

8. Drain pasta and add to the pan. Begin to toss the pasta around in the drippings and EVOO. Then add the diced tomato and trim the heat to low.

9. Season Pasta with salt and pepper.

10. Add shrimp and toss everything around in the pan on low heat.

11. Garnish with chopped fresh parsley and the juice of the 1/2 of lemon. Plate and serve.

 

Connect with our October Chef of the Month:

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Instagram: @chefmorghan

Facebook: Morghan Medlock

Website

 

Chef Morghan’s Vegan Waffle Recipe

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Whether you are vegan or not, Chef Morghan has shared a delicious waffle recipe perfect for any breakfast! A delicious waffle can be topped with anything you may like – try fresh berries or whipped cream if you desire. Get her recipe below for a breakfast treat not to be missed!

Ingredients

1 cup whole-wheat flour

3/4 TBS baking powder

3 TBS of sugar

1 tsp salt

1 tsp cinnamon

1 cup nut milk

1 TBS vanilla

2 1/2 TBS vegetable or canola oil

Directions

1. Heat & spray waffle iron as instructed.

2. Sift together flour, baking powder, sugar, salt, and cinnamon in a bowl.

3. In a separate bowl combine nut milk, vanilla and oil.

4. Add dry ingredients to the wet and mix together. Make sure to not over mix.

5. Scoop about 1/3 -1/2 cup of batter onto waffle iron (depending on how big it is). Let waffle cook as instructed on waffle iron

6. Plate and serve.

Connect with our October Chef of the Month:

Instagram: @chefmorghan

Facebook: Morghan Medlock

Website

 

Chef Penelope’s Pan Roasted Snapper Recipe


IMG_4536Our September Chef of the Month, Chef Penelope Wong, has shared with us a gourmet recipe for your next dinner party or event – her Pan-Roasted Red Snapper with Star Anise roasted Bok Choy, Radishes, and Dashi. This Asian-influenced dish offers mild, earthy flavors and sweetness blended with the nuttiness of red snapper. Follow the steps below to recreate Chef Penelope’s masterpiece for yourself!

Ingredients:

4-6 oz. skin-on red snapper fillet, scaled

8 oz. unsalted butter

2 bulbs bok choy, quartered

½ tsp. ground star anise

4 oz. roasted garlic oil

1 tsp soy

8 assorted radishes, cleaned and tops trimmed

4 oz. dashi broth

½ gallon cold water

16 oz. dried kombu seaweed

3 cups bonito flakes

1 shallot

4 oz pickled ginger

1 oz soy

6 oz Japanese mirin

Steps:

Dashi Broth

  1. Soak kombu in water over a very low flame for 1 hour.
  2. Add bonito flakes and increase heat slightly.
  3. Continue to simmer to 45 minutes and strain.
  4. In a separate stock pot, heat 1 tbsp sesame oil and saute minced shallot and pickled ginger.
  5. Add in soy and mirin, reduce by half.
  6. Add in strained bonito broth.
  7. Simmer 30 minutes – strain and plate.

Veggies

  1. Heat dashi broth in a small stock pot.
  2. Add in cleaned radishes and allow to simmer on low heat to poach the radishes for 30 minutes.
  3. Preheat oven to 425 degrees.
  4. Marinate quartered bok choy in star anise, roasted garlic, and soy.
  5. Place in shallow baking pan and bake for 5-7 minutes, or until cooked through and browned.

Pan-roasted Red snapper

  1. Put 2 tbsp. olive oil in a high-heat well-seasoned saute pan.
  2. When oil starts to smoke, add fish fillets skin side down to sear,
  3. Sear 1 minute and flip with a fish spatula,
  4. Add in butter and start to baste the skin of the fish with the hot butter to crisp the skin,
  5. Continue to baste for 1-2 minutes, or until fish is cooked through and skin is browned and crisp,
  6. Plate pan-roasted red snapper on top of roasted bok choy (and wasabi whipped potatoes if desired). Ladle dashi broth around, garnishing with a few poached radishes.

Connect with Our September Chef of the Month:

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Instagram: @penelopewong

Chef Claude’s Sirloin & Mushroom Casserole Recipe

sirloinOur August Chef of the Month, Chef Claude of Pizza Rustica Hollywood, has shared with us a recipe to save for a romantic date or dinner party for two – his sirloin with a mushroom casserole and white bean tomato salad. Steak can sometimes be a daunting challenge, but Chef Claude’s elegant recipe, featuring two succulent side dishes, can be easily prepared with the steps below!

 Ingredients: 

1 7oz lean sirloin

Butter

Olive Oil

White Wine

Red Wine Vinegar

1 cup mushrooms

Minced garlic

Parsley

Asiago Cheese

2 Tomatoes

1/4 Onion

1/4 Can of White beans

Salt/Pepper to taste

Directions: 

Lean Sirloin

  1. Pre-heat a pan and brush your steak with half an ounce of olive oil and salt/pepper.
  2. Sear steak on hot pan for 2 minutes on both sides, if steak is an inch thick.
  3. Place on a cutting board to rest for at least 5 minutes. Once rested, slice steak against the grain.

Mushroom Casserole

  1. Pre-heat butter and olive oil in a pan.
  2. Cook mushrooms in butter and olive oil at medium heat until tender.
  3. Halfway through cooking, add minced garlic, parsley, salt/pepper, and a splash of white wine.
  4. Let liquids deglaze the pan and add asiago cheese. Let cheese melt at low heat while covered.

Tomato White Bean Salad

  1. Dice 2 tomatoes and a ¼ of an onion. Place in a bowl.
  2. Add fresh basil, parsley, olive oil, and ¼ can of white beans that have been rinsed.
  3. Splash with red wine vinegar and salt/pepper to taste.
  4. Toss salad and refrigerate for at least 30 minutes.
  5. Serve with tortilla chips on the side.

Connect with Our August Chef of the Month:

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Instagram: @pizzarusticahollywood

Facebook: Pizza Rustica- Hollywood

 

Chef Claude’s Sicilian Classic Pizza Recipe

IMG_3382Our August Chef of the Month, Chef Claude has shared with us a fan favorite recipe – his delicious Sicilian Pizza! As the owner of the Pizza Rustica Hollywood location, he is surrounded by pizza everyday. Everyone loves pizza and each person has their own favorite. However, you can never go wrong with a classic cheese Siclian pizza! Get his recipe below to make yours at home!

Ingredients: 

1 package of aged pizza dough, precooked

Tomato sauce (recommended with basil, parsley and garlic)

Fresh mozzarella cheese

Directions: 

1. Pre-heat oven to 400 F°.

2. Roll out your precooked dough onto a sheet pan.

3. Add cold tomato sauce that has fresh basil, prasley and garlic on top of the dough. You can buy tomato sauce or make your own!

4. Top the dough and sauce with fresh mozzarella cheese.

5. Cook for 10 minutes. Slice into squares and enjoy!

Connect with Our August Chef of the Month:

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Instagram: @pizzarusticahollywood

Facebook: Pizza Rustica- Hollywood

 

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:

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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

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