Tag Archives: eating healthy

Chef Rod Knight’s Cured Salmon Recipe

1.pngPresenting our final recipe of the year and the last recipe from our December Chef of the Month, Rod Knight. This cured salmon recipe looks delicious and can be a great appetizer or used as a main course!

Before we get right into the recipe, we’d like to give a shoutout to all of the chefs we featured this year. It was a pleasure to get to know and work with all of the 2016 chefs. Not only do these chefs have amazing recipes, they also have passion and great personalities!  Here is a quick recap on our awesome 2016 chefs:

  1. January: Ace Champion
  2. February: Jacoby Ponder
  3. March: Yvonne Anderson-Thomas
  4. April: Sean Thompson
  5. May: Jimmy Rodriguez
  6. June: Brian Mullins
  7. July: Joy Crump
  8. August: Dakota Soifer
  9. September: Ana Birac
  10. October: Anthony Hunt
  11. November: Mikey Termini
  12. December: Rod Knight

Thank you to all of our chefs! Now back to the recipe.

This dish is so incredibly easy to make and packed with flavor you’ll never want to buy store-bought Gravadlax again. Serve it with a bit of horseradish, thinly sliced green onion, tomato, olive oil, and crostini.

What you’ll need:2

Salmon

2 cups kosher salt

2 cups Sugar

1 cup of chopped herbs (Dill, Thyme, and Parsley)

Citrus Zest (Lemon, Lime, and Grapefruit)

Directions:

1. Mix salt and sugar thoroughly and generously line the bottom of the pan.

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2. Finely chop the herbs.

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3. In a bowl, combine citrus zest, herbs, and a few tablespoons of the salt and sugar curing mixture. Mix well.

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4. Place the salmon in the pan skin side down. Apply more of the curing mixture to the flesh of the fish, thoroughly covering all surface area.

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5. Next, add the herb mixture on top of the first layer of cure.

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6. Finally, add the remaining cure on top of the herbs. Be very generous with this layer and firmly pack it down. Refrigerate for 24 hours.

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7. Rinse with cold water, slice, and serve!

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We hope you have enjoyed this recipe and all of us at CU (ChefUniforms) look forward to another adventurous year. We hope you all have a prosperous and healthy New Year!

Chef Rod Knight’s Confit de Thon (Tuna Confit) Recipe

tuna1This week’s recipe comes from our December Chef of the Month: Chef Rod Knight! These extremely fresh ingredients and step-by-step directions will make anyone hungry!

Ever wonder how canned tuna is made? Well, here you go… There’s no salt in this recipe, that’s because salting the fish during the confit process will yield a different texture.

 

What you’ll need:

¼ – ½ lbs. filet of tunatuna2

3 or 4 sprigs of thyme

Garlic

Shallots

Whole black peppercorn

Green onion

Olive oil

 

Directions:

1. Cut tuna into smaller more workable chunks that will fit into a large skillet.

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2. Trim green onions, quarter shallots, slice garlic cloves in half to expose surface area and aid in flavor extraction.

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3. Add ingredients to a skillet large enough to fit all ingredients. Heat on medium until you start to see rapid bubbles.

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4. Turn down the heat to low add tuna.

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5. Baste the tuna with the oil as its cooking. It’s important to note here that you can cook the tuna to your preference – med rare, med, well, that’s completely up to you.

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6. Once the tuna is done to your likeness transfer to a container as it must be stored 24 hours before use. Cover making sure the plastic wrap if flush with the oil and fish, refrigerate overnight.

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We hope you enjoyed the first recipe from Chef Rod Knight, check back next week for another recipe from our Chef of the Month. Share this fresh dish with your friends and family at your holiday potlucks or parties!

Chef Ana Birac’s Tiger Shrimp Recipe

September is almost over, so here is the final recipe from our first International Chef of the Month, Chef Ana Birac – a fresh Tiger Shrimp dish. Enjoy!

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Ingredients: 

Frozen White Tomato Mousse – Tomato Concasse with Bear Bow – Parmigiano Churros – Marinated Black Tiger – Chilly Cream – Cow Cheese Cream – Tuna Pellet

 

For 2 people:

0,25kg tomato ~ 8.8 ounces

0,2L whipped cream ~ 7 ounces

0,05L bear bow ~ 1.7 ounces

0,2L water ~ 4/5 cup

0,1kg butter ~ 3.5 ounces

0,2kg flour ~ 7 ounces

1 egg yolk

0,1kg grana padano (grated) ~ 3.5 ounces

2 pieces of black Tiger prawn

0,1kg mayonnaise ~ 3.5 ounces

0,05kg chili powder ~ 1.75 ounces

0,2kg cow cheese ~ 7 ounces

0,1kg cream ~ 3.5 ounces

0,02kg tuna ~ 1 ½ tablespoons

0,02kg onion (minced) ~ 1 ½ tablespoons

0,01kg parsley (minced) ~ 4 tablespoons

0,01kg thyme (minced) ~ 4 tablespoons

0,01kg majoran ~ 6 tablespoons

0,01kg rosemarie ~ 6 tablespoons

0,01kg basil ~ 6 tablespoons

salt, pepper

sunflower oil, olive oil

Directions: 

Blanch all the tomato. Take half of the tomato, peel it and leave to squeeze through cheesecloth over night. Take the other half and cut it into small cubes and marinate with olive oil, bear bow, salt, pepper, and basil.

The next morning whip the cream really hard, then add the tomato liquid and put it into freezer. Leave it there for 2 – 3 hours.

Heat the water with butter. When it boils, remove it away from the heat source and add flour. Mix it well and leave it to cool down to 60 degrees Celsius (140 degrees Fahrenheit). After that happens, stir in the egg yolk and grana padano and mix well. Take the patisserie bag and put the batter inside and make rings. Fry it in sunflower oil.

Clean the Black Tiger prawns and put them in one pan over boiling water. Add butter, salt, pepper, olive oil and all the green spices. Heat it for exactly 12 minutes (until Black Tiger becomes lightly pink) and then cool them down.

Mix mayo and chili in thermomixer and put in the fridge.

Mix cow cheese and cream in thermomixer, pass the mixture through the sieve and add some salt and pepper. Then put in the fridge to cool.

Fry the onion and add the rest of the green spices and tuna, mix them well. Make small balls and put them on a pan and fry in sunflower oil.

Put everything on the plate just like it is in the picture.

Bon appétit! 

 Note: Chef Ana is from Croatia so she uses metric system measurements (along with the rest of the world). We have done our best to convert the measurements to the U.S. customary system. 

National Salad Month

Did you know that May is National Salad Month? That doesn’t mean you should just go out and have one salad and call it a day (or month). It means we need to start thinking and eating healthier, and a great way to do that is by incorporating more salads into our diets. Now, everyone and their grandmother knows how to make a salad. But the question is, do you know how to do it right? Here are some tips for making a healthy, yet delicious salad that will be nutritionally balanced as well as satisfying.

  1. Start with the base of your salad. Many people will just go out and pick up a head of iceberg lettuce (I am guilty of this), but don’t realize that there are other options that are both healthier and tastier. Try switching it up and using romaine or even spinach, and toss in some arugula or radicchio for an extra burst of flavor. Of course, not every salad has to use lettuce (fruit salad, pasta salad, potato salad, egg salad, etc.), but we’re going the traditional route here.
  2. In order to make a satisfying meal, you’ll probably need some protein thrown in. You can try grilled chicken, tuna, hard boiled eggs, nuts, or even tofu to spruce up the meal. Whatever your preference, just be sure to use moderation (as this is supposed to be a healthy dish). Without a good source of protein, you’re just going to be hungry again in 30 minutes, which would defeat the purpose of eating healthier.
  3. Add some veggies for flavor and nutrients. While most people will go straight for the tomato, onion or cucumber, bell peppers, avocado, carrots and radishes offer an additional punch of flavor into the mix, and make for a healthier dish.
  4. Fruit can be a great addition to any salad, as long as you have your flavors complementing each other. Strawberries, apples, orange slices, kiwi, cranberries, raisins, pineapple, raspberries and many others can transform a salad from “Meh” to “Mmmm!” in seconds, and happen to be full of essential vitamins.
  5. My favorite part of any meal that I cannot live without is… you guessed it, cheese! Depending on the flavor you’re trying to go for, there are many different types of cheese to add to a salad. But don’t go overboard – remember you’re trying to be healthy, after all! You can try feta, parmesan, goat, blue, gorgonzola, and so many more delicious cheeses that make my mouth water just thinking about them!
  6. Finally, the pièce de résistance, the thing no salad can be complete without: a good (low-fat) dressing. One approach is to simply go to the store and pick up your favorite salad dressing and be done with it. But, if you want to go all the way, you can make your own using some of the ingredients that you already have in your fridge. A good place to start is to use a vinaigrette and flavor it with fruit juices, and add some herbs for some extra zest. There are many different ways to make your own dressing (I’ve seen, olive oil, basil, garlic, balsamic vinegar, salt and pepper, and many more ingredients used to make the perfect dressing for your taste), so play around with different ingredients until you have the consistency and taste you want.

Who knew salads could be so delicious when made the right way? We encourage you to try this out this month, and make a salad differently than you’re used to. Use some ingredients that you wouldn’t think would go well together. Experiment and come up with a new recipe for a great salad. And don’t forget to wear your chef coat while you’re cooking! Bon Appétit!

Eat Right for National Nutrition Month

March is National Nutrition Month, a month-long, annual nutrition education and information campaign, sponsored by the Academy of Nutrition and Dietetics. Originating back in 1973 as “National Nutrition Week” and expanding into a 31-day event in 1980, National Nutrition Month focuses on the importance of making informed food choices and developing healthy eating and exercise habits. Last year’s theme was “Eat Right with Color”, and simply reminded people to include a wide range of colors on their plates (natural colors, that is!). So for all of you out there in your chef uniforms, trying to figure out how to add a healthy spin to a dish, just add a dash of color, and you’ll be good to go!

The theme for 2012 is “Get your Plate in Shape”, which tells people to think about what is on their plate before eating it. Below, find a short list of some of the tips from EatRight.org.

  1. Make half of your plate fruits, vegetables, or both.
  2. Make at least half of your grains whole-grains.
  3. Switch to fat-free or low-fat milk.
  4. Vary your protein choices.
  5. Cut back on sodium and empty calories from solid fats and added sugars.

For more information on National Nutrition Month, or to get tips and tricks to eating healthier, visit www.EatRight.org.

Eating Green and Staying Healthy

October is National Vegetarian Month. This month, we learn what it truly means to be vegetarian, and we (should) take steps toward a healthier body. I’m not talking about going from one extreme to the other here, I’m just saying, as a lover of red meat and of salad, there has to be some sort of happy medium in order to maintain a healthy diet. If you’re having trouble getting started or don’t know where to begin, here are a few tips that might help you to start eating better:

1.  Take baby steps. You don’t have to go all in and stop eating anything with a face. Just substitute one hot dog for a salad or some fruit every now and then. Once you’ve gotten the hang of this, you can graduate up to making one day of the week a “meatless day” (ex: Meatless Mondays), where you eat only fruits, vegetables and grains.

2.  Think of the money you’ll save! Whenever I go food shopping, the most expensive thing in my cart is the meat. This goes for restaurants as well – what’s the most expensive thing on the menu? Not the salads, that’s for sure!

3.  Eating the right food helps with weight loss.  When the body doesn’t get the right nutrients, it wants more food and that’s why most people over eat.  When the body gets all the nutrients it needs, it doesn’t ask for more food.

4.  Choose the colorful fruits and veggies. Eating a “rainbow” of fruits and vegetables every so often can be a great break for your body. The brighter and deeper colored fruits and vegetables often contain higher concentrations of vitamins, minerals and antioxidants.

5.  Shop the perimeter of the grocery store. Most of the time, the healthier ingredients can be found around the outer edges of the grocery store (where are the cookies? Right in the middle!). Try to concentrate on keeping to the outer ring of the store, and your shopping cart will be a lot healthier.

These are just a few little tips to a healthier body, and a healthier body gives you more energy and a longer, happier life.

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