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Chef Oscar’s Vigorón Sauté Recipe

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Our April Chef of the Month, Chef Oscar Del Rivero has shared his delicious Vigorón Sauté Recipe! A traditional Nicaraguan dish, the Vigorón is made of yummy Latin American flavors and fresh ingredients such as yuca and chicharrón! Get the mouth-watering recipe below:

Ingredients

3 ounces pork belly

4 ounces yuca

3 ounces pickled veggies for Vigoron

2 ounces chicharrón

1 pinch parsley, chopped

Directions

1. Boil the yuca pieces and set in the center of a bowl or plate.

2. Prepare pickled veggies with a dash of vinegar, salt and sugar.

3. Top the yuca with pickled veggies.

4. Fry pork belly until golden and set on top of the pickled veggies.

5. Top with chicharrón and sprinkle with parsley.

 

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

 

CHEF JOHN’S SMOKED SHOULDER BACON & BLACK BEAN CHILI

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A good ol’ hearty bowl of chili is often underrated. Luckily for us, Chef John Wilson is sharing his delicious Smoked Shoulder Bacon & Black Bean Chili recipe- perfect for lunch or dinner! Get his recipe below!

Ingredients

5 slices smoked shoulder bacon diced

1 medium onion chopped

3 cloves garlic chopped

1 pound ground beef

3 dashes Worcestershire sauce

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1 (16-ounce) can crushed tomatoes

1 (16-ounce) can black beans drained and rinsed

Sour cream (for garnish)

Grated cheddar cheese (for garnish)

1 bunch of scallions (for garnish)

Directions

1. Add diced bacon to a heavy-bottomed stockpot over medium heat (save a small amount of bacon for topping/garnish).

2. Cook until crispy, then add in onions and garlic, and cook until tender.

3. Add ground beef and cook until done.

4. Drain off any grease and place ingredients back into the stockpot over medium heat.

5. Add seasonings, ½ tomatoes, ½ black beans, and chicken stock, gently medium puree (not completely pureed), then add the rest of the tomatoes and black beans.

6. Reduce to a simmer and allow to simmer for about 20 minutes.

7. Serve with sour cream, grated cheddar cheese, and scallions on top for a tasty garnish.

 

Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

 

March 2019 Chef of the Month- Chef John Wilson

 

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We’re happy to introduce our March Chef of the Month- Chef John Wilson! Chef John, also known as “The Soup King” is a Chef at Sophie’s Cork and Ale in North Carolina. He is a believer in going the extra mile for his customers and strongly believes that one must “be passionate or go home.” He first fell in love with the kitchen back in high school, and it his positive attitude , perseverance and passion that has led him to his successful chef career! Read below to learn more about Chef John’s Story!

 

 

 

 

1. Where were you born?

Frederick, MD

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

Sophie’s Cork and Ale, Lexington, NC

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

An immersion blender because it can be used for so many different things and dishes.

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

Vision. I like to believe I see everything around me.

5. What advice would you offer for aspiring chefs?

Be passionate or go home.

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

Customer service and by that, I mean always going the extra mile for the customer and making the answer “no” impossible for the guests.

7. What does good food mean to you?

Bringing joy and smiles to faces with “good food”.

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

I mostly look for style, pockets, and heavy or light weight coats or shirts depending on the time of year.

9. Favorite ingredient to work with?

I could not survive without honey

10. Favorite City to dine out in?

Winston Salem, NC

11. Best Dish you have ever made?

In my opinion, it was the time I made bacon fat confit rabbit with cornmeal dusted okra, and parmesan polenta cakes.

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

Go to Mom’s house for dinner, good ‘ol southern food, hamburger steaks, friend chicken, mashed potatoes, greens beans etc.

13. Person you would most like to cook for? 

The first chef that ever gave me a chance in the kitchen when I was 17 years old, Sean Devine, I haven’t seen him since I was about 19, and I feel I’ve come such a long way and I know he would enjoy and be proud to eat one of my dishes.

14. What made you decide to become a chef?

The kitchen culture and lifestyle, I feel in love with it as a young dishwasher still in high school.

Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

CHEF KRISTAL’S PAN SEARED SALMON, COCONUT RICE & MANGO SALSA

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Wow. That’s the only word that we think gives this recipe any justice. Chef Kristal’s Pan Seared Salmon, Coconut Rice & Mango Salsa Recipe is out of this world, and if the image above doesn’t make your mouth water, then we don’t know what to tell you! Read below and ‘wow’ your taste buds!

Ingredients

2 fillets of salmon

1 1/2 cup white rice

1 cup coconut milk

2 1/4 cup water

Salt to taste

1/2 onion, small diced

1 mango, diced

Half of red onion, diced

Green pepper, diced

Cilantro, one handful

Lime juice from half a lime

Pepper to taste

Olive oil

Directions

1. In a sauce pan, turn the stove on medium heat and drizzle the pan with olive oil.

2. Season the salmon with salt & pepper and pan sear on both sides for 5 minutes.

3. Drizzle olive oil into a pot and sweat the onions.

4. Add in the rice and toss the rice until it is coated with the onion and olive oil.

5. Add in the water, salt and coconut milk. Stir, cover with lid, and cook rice until the water has evaporated.

6. Chop up the red onion, mango, cilantro and green pepper.

7. Squeeze lime juice over this mixture and add 2 pinches of salt.

8. Toss and combine.

 

Connect with our February Chef of the Month: 

Instagram: @ksoulsservices

Facebook: @KsoulsServices

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

 

 

CHEF KRISTAL’S SHRIMP & GRITS

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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

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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

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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

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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

 

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