Tag Archives: Chef Uniforms

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!

Shrimp Pasta 2.jpg

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:

Get Her Look!

Instagram: @chefmorghan

Facebook: Morghan Medlock

Website

 

Chef Morghan’s Vegan Waffle Recipe

Vegan Waffles 2.jpg

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

 

October 2018 Chef of the Month Morghan Medlock

We are so excited to introduce our October 2018 Chef of the Month, Chef Morghan Medlock! Chef Morghan is one of a kind – she went from playing basketball to whipping up masterpieces in the kitchen. Chef Morghan has all aspects of the meal perfected from breakfast to dessert. Read below to find out more fun facts about our October Chef of the Month and her new found love of cooking.

1. Where were you born?

Pasadena, California

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

I am self employed personal chef and food blogger.

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

My favorite kitchen tool when creating mater piece dishes is my Chef’s knife that was gifted to me upon graduation of culinary school.

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

My sharpest sense out of all my senses is taste.

5. What advice would you offer for aspiring chefs?

The advice I’d offer aspiring chefs is that if their heart and soul is not on the kitchen then please get out of it. Food is emotional and takes everything you have to produce a delicious dish.

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

One tip every chef should know and perfect is the ability to adjust on the fly. Stuff happens in the kitchen at any given moment and as a chef your job is to be able to transform mistakes into masterpieces.

7. What does good food mean to you?

Good food to me means a dish that takes my soul on a ride as I fork around the plate. Or a dish that triggers a memory or inspires me to create.

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

The features important to me when selecting a chef outfit are color, fit and style all of which should tell someone who I am without me having to utter a word.

9. Favorite ingredient to work with?

Favorite ingredient to work with is an egg because you can literally put it in or on almost anything and call it brunch if you want. Not to mention it’s a hell of a binding agent. when baking.

10. Favorite City to dine out in?

Favorite City to dine out in is Houston, Texas.

11. Best Dish you have ever made?

The best dish I have ever made was a braised squid ink pasta.

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

I like to eat all things brunch on my days off.

13. Person you would most like to cook for?

The person I would most like to cook for is Gordon Ramsay.

14. What made you decide to become a chef?

I decided to become a chef because it is the only thing that makes me feel alive as I did when I played basketball (my first career). It’s the only other way for me to entertain a crowd, inspire people, and tell my story like I did with basketball. And lastly so my kid would never have to grow up in a drive thru at a fast food spot.

Connect with our October Chef of the Month:

Instagram: @chefmorghan

Facebook: Morghan Medlock

Website

Chef Penelope’s Pork Belly with Peas & Carrots Recipe

IMG_4037Pair Pork Belly with a subtle blend of peas and carrots using Chef Penelope’s elegant recipe. This recipe highlights the use of various spices to activate rich, complex flavors in the pork and vegetable blend. Serves up to 4 plates – see Chef Penelope Wong’s recipe below!

Ingredients

Pork Belly

  • 10 oz. pork belly, skin diamond scored
  • 4 oz. store bought or house made hoisin sauce
  • 4 oz. light brown sugar
  • 1 tsp. ground white pepper
  • 1 tsp. ground toasted fennel seeds
  • 2 oz. toasted sesame oil
  • 2 oz. olive oil
  • 2 C. chicken stock

Carrot Puree

  • 1 shallot, minced
  • 2 C. peeled, rough chopped carrots
  • s&p
  • pinch star anise
  • ¼ tsp. ground toasted fennel seed
  • pinch ground clove
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground Szechuan peppercorn
  • 2 C. chicken stock

Anise Glazed Heirloom Carrot

  • 1 bunch assorted heirloom carrots, peel, tops trimmed and halved
  • 4 oz. unsalted butter
  • 1 star anise pod
  • 4 oz. granulated sugar
  • 4 oz. chicken stock
  • 1 C. cleaned English peas
  • 8 oz. brown butter
  • 2 oz. pea tendrils

Directions

Pork Belly

Preheat oven to 325 degrees F.

  1. Rub pork belly with hoisin, brown sugar, white pepper and fennel seeds.
  2. Heat a roasting pan on high heat with sesame oil and olive oil.
  3. When the pan is hot, place the pork belly, skin side down and sear. Cook for 8 minutes, or until skin starts to caramelize.
  4. Flip over and sear the other side for an additional 5 minutes.
  5. Add in chicken stock and cover with aluminum foil and transfer to the oven.
  6. Roast for 45 minutes to 1 hour, or until tender and cooked through. remove aluminum foil and continue to roast for 15-20 more minutes, or until skin is browned and crisp.
  7. Slice into 4 thick 2.5 oz. slices, reserve for plating.

Carrot Puree

  1. In a small stock pot, saute minced shallot with 1 tsp. olive oil.
  2. Add in chopped carrots, salt & pepper, star anise, fennel seed, clove, cinnamon and Szechuan peppercorn.
  3. Continue to saute for 3-5 minutes, until carrots begin cooking and spices become fragrant.
  4. Add in chicken stock and bring to a boil.
  5. Lower heat and allow to cook at a slow boil for 20 minutes.
  6. Transfer carrots and ½ amount of stock into a high speed vitamix blender.
  7. Add in 2 oz. chilled unsalted butter.
  8. Puree on low speed gradually increasing to high speed and continue to puree until mixture becomes smooth.
  9. Add in more of the cooking liquid if necessary.

Anise Glazed Heirloom Carrots

  1. In a saute pan, heat butter.
  2. When butter melts, add in halved carrots and saute for 3 minutes.
  3. Add in star anise pod and sugar, continue to saute for an additional 3-5 minutes.
  4. Add in stock and reduce heat to medium low, making sure carrots are mostly submerged.
  5. Continue to cook for 20-25 minutes, or until liquid has reduced to a syrupy glaze and carrots are cooked through. Reserve.

Peas

  1. Heat a saute pan with 2 oz. olive oil, saute peas with salt & pepper until cooked through.

Brown Butter Foam

  1. Heat butter in a small sauce pan on low heat, until butter starts to brown.
  2. Once you notice the butter starting to brown, start whisking the butter lightly to evenly distribute and brown proteins.
  3. Once desired darkness of butter is reached, remove butter from the pan to prevent further browning and possible burning).
  4. Transfer browned butter into a deep vessel. Using a handheld immersion blender,
  5. Blend browned butter at a 45 degree angle to create a layer of foam on the top.

Plating

Swirl carrot puree onto plate, spoon English peas on puree, place slice of browned pork belly nestled into peas and spoon brown butter foam on top of pork belly.  Garnish with snipped pea tendrils.

Connect with Our September Chef of the Month:

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Instagram: @penelopewong

 

 

 

 

Chef Penelope’s Black Mussels with Korean Street Corn Espuma

IMG_4803.JPGShellfish may seem intimidating to some cooks without experience, but our September Chef of the Month, Chef Penelope Wong, crafts a seafood recipe fit for anyone to attempt. Serve these Black Mussels with Korean Street Corn Espuma for your next casual dinner to impress your guests with the complex and delicate flavors of seafood!

Ingredients

Mussels:

  • 1 pound fresh black mussels
  • 1 ear corn
  • 2 oz. roasted garlic oil
  • Salt and pepper
  • 1 tsp. sambal chili garlic paste
  • 4 oz. Japanese mirin rice wine
  • 2 oz. unsalted butter

Espuma:

  • 2 ears fresh sweet corn, kernels cut off, reserve cobs
  • 1 shallot minced
  • ½ tsp. Spiceology Korean chili flake
  • ¼ tsp. kosher salt
  • pinch ground black peppercorn
  • ¼ C. Japanese mirin rice wine
  • 1 C. homemade chicken stock
  • 2 oz. unsalted butter, chilled
  • 6 oz. heavy whipping cream
  • Micro cilantro

Procedure

Espuma:

  1. In a small stock pot, add in 1 tbsp. olive oil, sauté shallots and cut corn for 2 minutes, until corn becomes slightly charred.
  2. Add in reserved corn cobs, Korean chili flake, salt and pepper and continue to sauté.
  3. Add in mirin rice wine and allow to reduce by half.
  4. Add in chicken stock and lower heat to a slow boil.
  5. Continue to cook for 15 minutes.
  6. Remove cobs and discard. Transfer items to a high-speed vita mix blender and add in cold butter.  Starting on low speed and low power, puree and gradually increase speed to high and turn power on high, slowly pour in heavy whipping cream.
  7. Allow mixture to cool slightly to approximately 80 degrees F.
  8. Transfer to an ISI charger and reserve.

Mussels:

  1. Submerge mussels in a bowl of cold water to clean.
  2. Rub fresh corn with garlic oil and salt & pepper. Char on a grill until lightly browned.
  3. Cut kernels off of the cob and discard cob.
  4. Strain mussels.
  5. Heat a sauté pan with 1 tbsp. olive oil, add in mussels and sauté for 2 minutes or until they just start to open.
  6. Add in cut corn and sambal and sauté for 1 minute.
  7. Add in mirin rice wine and cover to continue cooking mussels for 1 minute.
  8. Add in butter and swirl in pan to slightly emulsify.

For plating: apply corn espuma into the center of a shallow bowl.  Spoon mussels on top of espuma and sprinkle with additional Korean chili flake and garnish with micro cilantro.

Connect with Our September Chef of the Month:

Shop Her Look!

Instagram: @penelopewong

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

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 Eddie G’s Sauteed Seafood Medley

Sauteed Seafood Medley with Safron Pasta Garlic Cream Sauce (1).pngI’ll title this, “All Chefs Detest Recipe Writing.”

I’m assuming anyone reading this recipe is a more advanced cook/Chef, based on Chef Uniforms demographics and following. Rather than focus on the recipe let’s focus on the techniques. Let’s assume we are cooking for 2 to 4 people.

The most important part of any dish is the sauce, and all sauces are derived from 5, “Mother Sauces.” RE: Escoffier 1910. In this case, it is a Bechamel Sauce.

2 – Bunches Garlic – cleaned

1 – pt. Heavy Cream

In a medium saucepan simmer garlic until soft.

2 oz –  EVOO coat large saute pan

4 oz – grape tomato halved, mushroom sliced, scallop, clam, mussel, shrimp, lobster – anything you like – asparagus …, think color . Saute in a large pan until cooked through.

Ladle Garlic Cream Sauce into Large saute seafood mixture and continue saute until desired consistency, usually to coat the back of a spoon.

1/2 lb.  Add any cooked pasta to mixture; cavatelli, linguine or fettuccine.

Top with chopped parsley, grated cheese and crushed black pepper .

Restaurant cooks love this recipe because it is a quick pick up. If a kitchen is in the weeds, this dish if mise en place correctly can be ready in 2 to 3 minutes, as opposed to a medium-well filet mignon which can take 20 minutes cooked correctly.

Stay tuned for more recipes and techniques to follow.

Follow Chef Eddie G’s #CulinaryJourney 

Twitter: @eddiegchef

Instagram: @ChefEddieG

Facebook: @ChefEddieG

ChefEddieG.com 

Chef Lauren’s Asian Pear Slaw

This Asian Pear Slaw recipe from Chef Lauren pairs perfectly with her previous recipe, Spicy Sticky Ribs. Whether you are craving a delicious light meal or you need a side salad to serve with your main course this recipe will do the trick!

Asian Pear Slaw Image

Ingredients for Slaw:

2 cups shredded napa or savoy cabbage

2 cups shredded radicchio or red cabbage

1 Asian pear, sliced into bite-size pieces

1/2 Persian cucumber, cut into matchsticks

1 medium carrot, cut into matchsticks (about 1 cup)

1 Serrano, jalapeño or red chili, cut into thin slices

Chopped salted peanuts

Fresh torn cilantro and basil

2 teaspoons sesame seeds black or white (optional), toasted

Ingredients for Peanut Dressing:

1/3 cup peanut butter natural creamy or smooth

2 tablespoons lime juice

3 tablespoons honey or pure maple syrup

1 1/2 tablespoons rice wine vinegar

1 1/2 tablespoons soy sauce low sodium

1 teaspoon Sesame oil

1 teaspoon sriracha

1/2 teaspoon ginger minced

1 clove garlic roughly chopped

1 tablespoon water

Directions: 

Salad:

In a large bowl, add all salad ingredients except peanuts and sesame seeds; cabbage, radicchio, cucumber, carrot, pear, cilantro, mint, and Serrano. Set aside while you make the dressing.

Peanut Dressing:

In a blender add all peanut dressing ingredients; peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sriracha, ginger, garlic, and water. Puree until smooth and combined, about 1 minute. You can also whisk the ingredients together in a medium-sized bowl. Add more water if needed to thin out the dressing if desired. Season with salt and pepper as needed.

To Serve:

Gradually add enough dressing to coat the salad, toss to combine. Drizzle with more dressing if there is any remaining, top with toasted sesame seeds and roasted peanuts. Enjoy!

 

 

Connect with Our August Chef of the Month:

Website: https://www.cheflawless.com/home

Instagram: @chef_lawless

Twitter: @chef_lawless

Shop Chef Lauren’s Look!

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