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CHEF KRISTAL’S SHRIMP & GRITS

Gritz

If you’re looking for a tasty, low-maintenance & exciting dish, then Chef Kristal’s Shrimp & Grits is the way to go!  Get your taste of some traditional soul food & read her recipe below!

Ingredients

1 lb shrimp

Salt, pepper, paprika, garlic powder and onion powder to taste

Olive oil

1 cup grits

3 cups milk

2 tbs butter

1/2 cup shredded cheddar cheese

Directions

1. Season shrimp with salt, pepper paprika, garlic powder and onion powder.

2. Heat sauce pan on medium heat and cook shrimp about 2 minutes on each side, or until pink.

3. Heat milk, season with salt, and then slowly add in the grits while constantly stirring.

4. Cook grits for about 20 minutes while constantly stirring or until smooth.

5. Once the grits are smooth add in the cheese and serve.

 

Connect with our February Chef of the Month: 

Instagram: @ksoulsservices

Facebook: @KsoulsServices

Website: https://www.ksoulsservices.com/

 

CHEF KRISTAL’S PURPLE CAULIFLOWER SOUP

cauli.jpg

Chef Kristal has delighted our taste-buds with her Purple Cauliflower Soup recipe! What better way to keep warm (and healthy) during the winter than with a yummy soup? Get Chef Kristal’s recipe below and meet the dish that will keep you wanting more!

Ingredients

1 head of white cauliflower, cut into florets

1 head of purple cauliflower, cut into florets

1 onion, small diced

3 cloves of garlic, minced

5 cups of vegetable broth

1/4 cup chopped parsley

1 cup flour

1 cup butter, melted

2 cups sliced carrots

1 cup of sliced celery

2 tbs paprika

2 tsp garlic powder

2 tsp onion powder

salt to taste

2 cups of coconut milk

olive oil

Directions

1. In a sauce pan make a roux by melting the butter and stirring in the flour & combine until a white paste is formed.

2. Cook the roux for two minutes.

3. In a large pot on medium heat, drizzle some olive oil into the pot.

4. Add in onions and garlic and sauté for two minutes.

5. Add in vegetable broth and white cauliflower, and bring to a boil.

6. Once the broth has come to a boil, turn the heat down to low and scoop out 3 cups of this mixture and place into a blender.

7. Blend the mixture and add it back into the pan. Stir in the roux and cook until the broth is slightly thickened.

8. Add in carrots, purple cauliflower, celery, carrots and coconut milk.

9. Season with salt, garlic powder, paprika and onion powder.

10. Stir and cook until vegetables are tender, about 10 minutes.

11. Stir in parsley once vegetables are tender.

 

Connect with our February Chef of the Month: 

Instagram: @ksoulsservices

Facebook: @KsoulsServices

Website: https://www.ksoulsservices.com/

FEBRUARY 2019 CHEF OF THE MONTH- CHEF KRISTAL

We’re excited to introduce our February Chef of the Month- Chef Kristal Kirkland! Chef Kristal is a personal chef in the New York and New Jersey area with a passion for paprika, good food and determination! Chef Kristal followed her dreams and became a successful chef- and she advocates all aspiring chefs to do the same. We are thrilled to share her delicious AND healthy recipes, and we know that she will inspire current and future chefs to keep on dreaming. Read below to learn about Kristal’s story!                                               

 

 

1. Where were you born?

I was born in Long Island, NY, but raised in Queens, NY!

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

I am a Personal Chef so I don’t have a set location for work, but my clients live in New York and New Jersey and I cook out of their homes

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

My favorite tool in the kitchen would have to be a channel. I love using it to create fruit platters! It makes an ordinary fruit platter look extraordinary. I use the channel by carving out pieces of oranges, lemons or watermelon and turn it into a cool design!

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

My sharpest sense is my sense of touch! Without using a thermometer, I can tell if steak or chicken is cooked by simply touching it.

5. What advice would you offer for aspiring chefs?

My advice to aspiring chefs would be to learn as much as you can and to keep practicing! After a while cooking will become so natural to you. Learn what flavors work well together and never stop believing in yourself (as cliché as it sounds)! When I first started cooking, I didn’t really see my full potential and always looked at other chefs and felt as if I would never be as good as them. But here I am, living out my dream and I’m so much better than I could have ever imagined! That’s why I say never stop believing in yourself…you never know what you are capable, and you might even surprise yourself.

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

Taste, taste, taste! You must always taste your food while cooking it and before sending it out to the customer/client!

7. What does good food mean to you?

Good food to me means that it is seasoned well, has fresh ingredients and is cooked to perfection. Overcooked food can really ruin a meal for me.

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

I look for quality material when picking out a chef outfit because I want my chef outfits to last. I would rather spend the money on a good quality chef jacket than to buy a cheap jacket and have to constantly replace it throughout the year because of tears or the stains that won’t come out.

9. Favorite ingredient to work with?

My favorite ingredient to work with would have to be paprika/smoked paprika. I put that stuff in almost everything!

10. Favorite City to dine out in?

New York City, of course! It’s home for me but you can find almost every cuisine here!

11. Best Dish you have ever made?

My baked macaroni and cheese because my clients always wonder what’s in it. The spices and cream cheese that I put in it really kicks the macaroni up a notch.

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

I’m actually a pretty boring eater on my days off. I feel like I cook all of these gourmet meals for clients, but I never cook anything gourmet for myself. On my days off I tend to eat baked chicken, roasted sweet potatoes and roasted broccoli. If I’m not being healthy I will get something to eat from the Spanish spot by my house. I order baked chicken, rice and beans with a side of fried plantains!

13. Person you would most like to cook for? 

I would like to cook for Barack Obama. I admire him as a person because I like the way he carries himself, how he speaks, how he treats others and his sense of humor. I think he has a lot of wisdom and I would love to learn from him

14. What made you decide to become a chef?

I decided to become a chef simply because I enjoyed cooking and I realized I was happy whenever I was in the kitchen. However, when I attended culinary school I realized that there is a difference between cooking for your family and cooking for large groups of people. Culinary school was hard for me at first, but I stuck it out because the love for cooking was still there and it was always my dream to be a chef!

Connect with our February Chef of the Month: 

Instagram: @ksoulsservices

Facebook: @KsoulsServices

Website: https://www.ksoulsservices.com/

CHEF KARMA’S AVOCADO SALAD

Avocado.jpg

Who said healthy food can’t be delicious? Chef Karma has a delicious AND healthy treat for you- a Avocado Salad with a little spin to it! Now you can add a little flair to your meal in under ten minutes. Read below to find out how!

Ingredients

3 Avocados

1/2 cup red onions (small dice)

1/2 cup cherry tomatoes (cut in half)

1 cup Italian dressing

1/2 lemon (squeezed)

1 bag Tostones chips

Directions

1. Remove avocado pit and dice avocado into medium- sized pieces.

2. Save the avocado skin to use as a bowl later.

3. Toss all ingredients together into the avocado skin bowl (or a regular bowl if you’d prefer).

4. Scoop avocado salad into the bowl!

5. Use bag of Tostones as your spoon!

 

Connect with our January Chef of the Month: 

Instagram: @prettychefsinternational

Facebook: @prettychefsllc

 

CHEF KARMA’S CARIBBEAN YELLOW RICE

rice

Rice is a staple food in the Caribbean (of course it is, it’s delicious!) and it’s often a great addition to any dish AND it’s easy-to-make. Chef Karma has a wonderful recipe to enhance any dish- her special Caribbean Yellow Rice! This is a flavorful & savory dish to make & we guarantee that it’s a crowd-pleaser! Get her recipe below!

Ingredients

1 cup Jasmine rice

1 cup Coconut Milk

1 cup Coconut Water

1/2 cup Water

1 tbsp kosher salt

1 pack Sazon

1/2 c chopped onions

1/2 c chopped bell peppers

Directions

1. Combine all ingredients.

2. Place in oven-safe baking dish, cover with foil, and bake for 45 minutes at 350 degrees-or until rice is fully cooked.

3. Garnish with cilantro and peppers.

 

Connect with our January Chef of the Month: 

Instagram: @prettychefsinternational

Facebook: @prettychefsllc

 

 

 

 

Chef Gina’s Bruschetta Recipe

Bruschetta is a tasty and easy-to-make dish that can be a great compliment to an Italian entree, a delicious appetizer, or even a platter to serve while entertaining! Our Chef of the month, Gina Sansonia has shared her yummy Bruschetta recipe. Find it below!

Bruschetta

Ingredients

Roma tomatoes – small dice (leave seeds & juice that’s the best part!)

Chopped Basil

Cucina Bambina Extra virgin olive oil

Red onion – small dice (optional)

Salt

Pepper

1 clove of garlic – minced (you can use garlic powder if you don’t have fresh garlic)

1 baguette – thinly sliced on a bias

Directions

1. Lightly brush/drizzle olive oil on bread slices.

2. Season bread with salt and fresh pepper, then toast in the oven to a desired crisp.

3. Set aside and allow to cool.

4. In a separate bowl, mix all the ingredients.(You can do this a day or so in advance for the flavors to marinate together. The longer it sits, the better it tastes).

5. When ready to serve, spoon tomato mixture over your toasted bread. (I use a slotted spoon to ensure the bread isn’t too wet).

6. Spoon a little of the juice on top & garnish with extra basil.

7. Assemble when ready to serve & 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:

Get Her Look!

Instagram: @chefmorghan

Facebook: Morghan Medlock

Website

 

Chef John’s Beet Pasta

Beet pasta.jpgThis week, we’re thrilled to share a unique pasta recipe from our January Chef of the Month John Charles. Chef John Charles specializes in all aspects of Italian food. For a fun twist and color to homemade pasta, try this week’s featured recipe, Beet Pasta. Don’t forget to shop John Charles favorite chef coat here.

 

Beet Pasta Ingredients:

4 cups “OO” flour

1 large beet, roasted

4 large eggs

5 large egg yolks

Salt

2 tablespoons olive oil

Directions:

Preheat oven to 400 degrees

Clean the beet well and dry. Rub the beet with olive oil, and then salt. Roast the beet in the oven for 1 hour. Let cool, and remove skin. Puree the beet in a high-speed blender.

Make a mound on the table with the flour and make a well in the center. Beat the eggs, egg yolks and beet in a bowl and add to the well. Add the 2 tablespoons of oil to the egg mixture, and salt to the whole mound. Using a fork start taking a little flour at a time from the inner well and add it into the egg mixture, stirring to incorporate. Continue doing this until the mixture starts to form a dough. Using your hands brings everything together and knead the dough until smooth. This will take about 10-12 minutes. Once the dough is smooth, wrap in plastic wrap tightly and let rest for at least 30 minutes. Once rested you are now ready to use the dough to make any pasta of your choice.

Connect with Our January Chef of the Month:

Website: https://www.chefjohncharles.com/

Instagram: @chef_john_charles

Facebook: Chef John Charles

Twitter: @chef_john_charl

November 2017 Chef of the Month Jonathan Scinto

 

Introducing our November Chef of the Month, Jonathan Scinto! Scinto is a Private Chef & TV Personality born in Queens, New York. Notably featured on “MasterChef,” “Rooftop Chopped,” and “Iron Chef Showdown,” to name a few. Currently,  Jonathan is the owner of Chef Jonathan’s Private Parties & Events and lives on Long Island with his wife and their 3 daughters.

 

1. Birthplace:

Queens, NY

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

I work all over the United States as a Private Chef. I am based on Long Island, NY in a mid-size town called North Bellmore.

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

My Ninja Food Processor, my Chef Knife from Kayne Custom Knives, Chicago Cutlery Knives, my Plating Spoons from Chef Spoons and Plating Gold Tweezers from TrueCooks.

4. What advice would you offer for aspiring chefs?

Stay humble and dedicated, don’t let rejection and negativity get in the way of your culinary goals.

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

Only use recipes as a tool for research, don’t be afraid to think outside the box to create your own cuisine.

6. What features are important to you when selecting your Chef outfit?

Comfort and styling.

7. Favorite ingredient to work with?

Fresh Herbs and Spices

8. Favorite City to dine out in?

NYC.

9. Best Dish you have ever made?

Hard to narrow it down to one, but I like to cook Italian comfort food with Asian Influences. I’m doing a cuisine I invented called “Itasian”, which was first introduced at the Food Network Rooftop “Chopped.”

10. Place you eat most often on your days off?

My local pizza place called Calabria Pizza

11. Who do you enjoy cooking for?

Family and Friends.

12. What is currently on your DVR or Netflix queue?

Mind of a Chef, anything Disney, Marvel movies, and classic TV shows from the 50s-90s.

Connect with Our November Chef of the Month:

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

Instagram: @chefjonathans

Facebook: @ChefJonathanS

October 2017 Chef of the Month Eddie G

Introducing our October Chef of the Month Edward Gallagher III aka Chef Eddie G! Chef Eddie is an American Chef, author, TV personality, born and raised in New York City. His long list of accomplishments includes being an alumnus of Johnson & Wales University of Culinary Arts, owning five restaurants, and cooking in the last eight NFL Super Bowls! Read more below about Chef Eddie G and we’re beyond honored to welcome him to the ChefUniforms family!

 

1. Birthplace:

Manhattan, NYC

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

I have been fortunate to travel and cook, filming my experiences for the last 10 years. I would say New York would be home base.

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

My favorite tool in the kitchen is probably an emulsion blender, but great knives and sauté pans are important as well.

4. What advice would you offer for aspiring chefs?

I tell everyone who is interested in becoming a cook and eventually a Chef that the business is tough, with long hours, but is the most amazing experience to nourish and please other humans with great fresh ingredients.

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

Tips that every cook or chef should know is number one, clean as you go and number two learn correct temperatures of meats and fish and how to pan sear an item.

6. What features are important to you when selecting your Chef outfit?

The most important feature when selecting a Chef outfit would be comfort, it’s very important to be comfortable in clothes you are in 12 hours a day most of the time warm environments.

7. Favorite ingredient to work with?

My favorite ingredient would be things I find as I travel, food items indigenous to the area I’m at, Southern Spain has a ‘Roff Tomato’ that I loved cooking with, in Haiti the diri ak djon djon mushroom was amazing to cook with as well. Siracha would be the easy answer.

8. Favorite City to dine out in?

Wow so many, Barcelona Spain – wine & tapas, Negril Jamaica – Jerk Chicken & Red Stripe or Minsk Belarus for draniki & vodka.

9. Best Dish you have ever made?

Best dish I ever made would be Cajun Catfish with a Shrimp Cous Cous and charred asparagus, my mom & dad loved it!

10. Place you eat most often on your days off?

Ah, the place I eat most often would probably be local fresh sushi or pizza.

11. Who would you like to cook for? 

I have been so lucky to cook for so many pro athletes, celebrities and actors but the people I love to cook for are my friends and family and anyone who needs a meal. I try to do volunteer work whenever I’m free and there is nothing like cooking food for someone that needs nourishment.

12. What is currently on your DVR or Netflix queue?

Other than sports, I don’t spend much time watching TV.

Connect with Our October Chef of the Month:

Website: http://www.chefeddieg.com/

Instagram: @chefeddieg

Twitter: @EddieGChef

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