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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:

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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

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 Julie’s Pumpkin Pie Cupcakes

Pumpkin Pie is always a fan favorite during the holiday season. Time to lighten it up with Chef Julie’s Pumpkin Pie Cupcake recipe! Experience the holiday warmth in a fluffy cupcake all year round finished off with a whipped cream frosting – what could be better!?  YBC-pic Pumpkin Pie

Cupcake Ingredients:

Homemade pie crust

1 can (15 ounces) solid-pack pumpkin

4 large eggs

1/2 cup canola oil

1/2 cup water

2 teaspoons vanilla extract

3 cups all-purpose flour

2 cups sugar

1 tablespoon cornstarch

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

Whipped Cream Frosting:

2 cups heavy whipping cream

1/2 cup confectioners’ sugar

Ground cinnamon or nutmeg

 Directions

  1. Preheat oven to 350°. Line 24 muffin cups with grease proof liners.
  2. On a work surface, roll out pie crust.
  3. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, re-rolling scraps as necessary.
  4. Press one pastry circle into each liner. Bake 5 minutes. Cool on wire racks.
  5. In a large bowl, beat pumpkin, eggs, oil, water and vanilla until well blended.
  6. In another bowl, whisk flour, sugar, cornstarch, baking powder, baking soda, pie spice and salt; gradually beat into pumpkin mixture.
  7. Pour 1/4 cup batter into each prepared cup.
  8. Bake 20-25 minutes or until a toothpick inserted in center comes out clean, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely.
  9. For whipped cream frosting: in a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Pipe onto cupcakes with your favorite piping tip and sprinkle with cinnamon or nutmeg.

Enjoy!

Connect with Our June Chef of the Month:

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Website: http://www.youbetchacupcake.com/

Instagram: @youbetchacupcake

Facebook: You Betcha Cupcake

Twitter: @YouBetchaCupcak

 

December 2016 Chef of the Month Rod Knight

chef-rod-jump-with-hat2Can you believe 2016 is coming to a close already? We are extremely excited to showcase our last Chef of the Month for the year: Chef Rod Knight!

We guarantee this is one Chef of the Month you don’t want to miss! Chef Rod went above and beyond and his step-by-step recipes are incredible. Read more about his life and chef career below and make sure to check back next week for his first recipe!

1. Birthplace: Danbury, Connecticut

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

I work at a French brasserie called Thursdays on Las Olas Boulevard in Fort Lauderdale, Florida.

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

My favorite kitchen tool is the vacuum chamber machine. It allows me to literally marinate or pickle something within seconds. It significantly cuts down a lot of time and the amount of waste. Plus, once you vacuum an item it increases the shelf life exponentially.

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

Interesting, I think that my sense of touch is my sharpest sense. I have never cut myself more than a nick and I think that has to do with my sense of touch.

5. What advice would you offer for aspiring chefs?

I would say stay curious and focus intently on the details. Good dishes are a combination of very small parts that are put together well. Make sure you are aware of how you communicate. How you communicate is a very important part of being a chef because how you speak and what you say translates to everyone you work with and it will literally better the team.

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

Keep your pans hot. You aren’t going to get far without hot pans.

7. What does good food mean to you?

Good food to me is something that is exciting to share with others. It also takes into account health and nutrition. I believe you can’t untwine the two. What we are eating and how we are eating but it has to be good for you. Also, good food is fresh with fresh ingredients. I guess to sum it up good food is passion on a plate.

8. What trends do you see emerging in the near future?

There’s been a lot of talk about no tipping. All of the servers’ wages and all of the food prices would get raised to cover the no tipping paradigm. Personally, I think if companies do raise the minimum wage, they will expect more from the employees.

I see a lot more with digital cloud services for cooks training and communication. I think we are going to see a breakdown of titles and positions and see more of the cooks and prep cooks taking on more responsibility which would allow the chefs on duty to administer more effectively. With everything online we are learning faster and quicker and the guys on my team who are in school ask me questions that stump me all the time. On a broader level, this will lead to a lot more creativity to make the things.

9. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)

I definitely go with a short sleeve. I like to go with styles that breathe easy. I do like a more traditional style but with a modern fresh approach. I am slim, so I prefer a slimmer fit. I don’t like button ups. The coats I have now have material like Nike dry fit that wicks away moisture and are light weight.

10. What is your go-to chef outfit? Do you prefer coats, tees, pants, shorts, aprons, hats, etc?

For my go-to workwear, I usually wear a cargo style black pant. I typically wear one of my white chef coats. Sometimes I will wear a cap but I always wear crocs.

11. Favorite ingredient to work with?

This is hard, my favorite ingredient I like to work with is Dijon mustard.  I specifically like to pair it with maple, mustard, and Cajun to make a really good marinade that is a little spicy. For a quick fix, I like to have pan seared salmon and splatter mustard on there and bread crumbs. Or red wine vinaigrette adding Dijon. I find it to be a very versatile condiment. But of course, you can’t live without eggs.

12. Best Dish you have ever made?

Okay, so this is fun. I came across this recipe maybe a year ago. I came across a website that had Berbere, an Ethiopian spice. Last year I really got into spices. This one is really cool, so I tried it out. It is smoky, spicy and red in color. It is extensive work to toast it and to process it. It has a very eastern flavor, I guess they have been using it for centuries. So I went to the fish market and got Bronzino. I was having some people over for dinner so I did a dry rub and got a really nice roast on the fish, it was almost magical. I served it with lemon roasted tomatoes. It was very exotic, with Chile peppers, garlic, ginger, basil, and a little bit of nutmeg.

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

There is a sushi place in Pompano Beach. It is called 9 Face Sushi and they knock it out of the ballpark. Always fresh, the service is amazing. I like to sit outside and enjoy the view.

14. Person you would most like to cook for?

You know what, I’d like to cook for Stan Lee.

15. What made you decide to become a chef?

I am an only child. My mom is a chemical engineer. I would get out of school and go home. I would watch 3 shows on Food Network. These shows got me into and gave me permission to get my hands dirty. I would have food made, I can’t imagine it was good at the time. So I started doing things in elementary school.

But I applied and got into a Connecticut vocational technical school in the culinary department when I was in high school. I started learning techniques. My junior year, Johnson and Wales got accreditation and I got an associate’s degree in culinary. It took burning a lot of things and figuring out where I went wrong and teaching it to the next person. To sum it up, I became a chef because of curiosity and a lot of it has to do with the fact that I am creative. Being a chef, I found a happy place to be and express my creativity every day.

16. What is new on your DVR?

On my DVR is Preacher, The Walking Dead, and The Flash. Those are my top three shows that I make time to watch.

Once again thank you to Chef Rod Knight and don’t forget to stay tuned for his recipes that will be featured throughout the month.

 

Chef Mikey Termini’s Veggie Burger Recipe

Another week of great recipes from our November Chef of the Month – Mikey Termini! For vegetarians and meat eaters alike – this veggie burger will not disappoint. Great with a side of waffle fries, hand cut, or cole slaw. veggEnjoy!

Ingredients: 

7 oz. (200g) Veggie Patty

1 Brioche Bun

20g Cashew Sour Cream

42g Sliced Roma Tomato

42g Avocado, Sliced

28 Cucumber, Shaved

1 Serving Handcut Fries

 

Veggie Burger Patty: 

3.15 kg black beans cooked

300g red quinoa

150g PB&G bourbon caramelized onions

250g PB&G magic mushrooms

60g old bay

15g cumin

700g water

400g grilled corn

40g kosher salt

700g panko

15g parsley

15g cilantro

Directions: Combine all ingredients in a mixing bowl and put in Robo-Coupe until well incorporated.

 

PB&G Bourbon Caramelized Onions:

650g onions

50ml bourbon

40g brown sugar

 

PB&G Magic Mushrooms:

850g button mushrooms

130g soy sauce

60g sherry vinegar

 

PB&G Cashew Sour Cream: 

300g raw cashews

150g apple cider vinegar

150g water

Stay tuned next week for our Chef of the Month, Mikey Termini’s last recipe it is one you do not want to miss!

Chef Anthony’s Tomato Recipe

Our final recipe from our October Chef of the Month, Anthony Hunt is his tomato recipe. This recipe can be used for party appetizers but it is also very versatile.  Enjoy!

tomatoes with dish.jpg

Confi of garlic and tomato spread

Ingredients:

16 ounces cherry tomatoes
15 cloves of garlic or less.
Bay leaves 3 whole dry or fresh
6 leaves of Basil fresh

Directions:

Submerge ingredients in olive oil
Bake with aluminum foil for one and a half hours.
Allow time to cool.

Remove ingredients from oil. Rooftop ingredients to drain off excess liquid. Add salt, pepper, and olive oil finish with chopped fresh basil.

Best served on sliced toasted baguette. As a final finish, add a sliver of fresh parmesan.

A big thank you to Chef Anthony for providing these awesome recipes and being our October Chef of the Month!

Chef Ana Birac’s Cucumber Roll Recipe

Another delicious recipe coming from our Croatian September Chef of the Month Ana Birac. She wows us again with her mouth-watering Cucumber Roll.

cucumber-roll-image

Ingredients:

Cucumber – Crème fraîche – Horseradish Roll – Carrot Cream – Baked Marinated Red Beetroot – Apple Caramelized in Coconut Butter – Pistachio Powder

 

For 2 people:

0.1kg cucumber ~ 3.5 ounces

0.005kg Crème fraîche ~ 17 ounces

0.005kg fresh horseradish (grated) ~ 17 ounces

0.1kg carrot ~ 3.5 ounces

0.05kg whipped cream ~ 1.7 ounces

0.1kg red beetroot ~ 3.5 ounces

0.005kg honey ~ 17 ounces

0.005kg lime ~ 17 ounces

0.001kg thyme ~ 1 teaspoon

0.1kg Granny Smith apple ~ 3.5 ounces

0.005kg coconut butter ~ 17 ounces

0.002kg pistachio powder ~ a dash

Olive oil – as needed

Salt, pepper – as need

Directions:

Peal the cucumber into big noodles. Put them on a board slice next to the slice and spice with salt and pepper. Then cover them with plastic foil and put in the fridge and marinate for 15 minutes.

Cut red beetroot brunoise (into cubes). Blanch it in water until it softens, and then grill it. Marinate it with honey, lime juice, olive oil, salt, pepper and thyme.

Cut Granny Smith apple brunoise (same size as beetroot into cubes). Dissolve coconut butter in a pan and bake the apple for a minute or two until it softens.

Peel the carrots and cook in vegetable stock until they are fully cooked. After, put them in thermomixer, add the whipped cream and ¾ of pistachio powder. Mix it all together until you get a smooth cream. Season it with salt and pepper and then put it in the fridge to cool down.

Once again use the thermomixer – mix crème fraîche, grated horseradish, salt and pepper. When you get a texture like spread, you’re done.

Take the cucumbers out of the fridge. Spread crème fraîche and horseradish cream over it and roll them up.

Put the product on the plate and finish with the rest of the pistachio powder sprinkled around the plate.

*Note because Chef Ana is from Croatia, she uses metric system measurements (along with the rest of the world). Once again, we have done our best to convert the measurements to the U.S. customary system. 

 

Chef Ana Birac’s Chickpea Butter Recipe

Our September Chef of the Month, Ana Birac sends us her Chickpea Butter recipe all the way from Croatia.

chickpea-butter-image

CHICKPEAS BUTTER

For 2 people:

0.25kg* chickpeas ~ 1 cup

1L cooking cream ~ 4 ¼ cups

0.5kg sour cream ~ 2 cups

salt, pepper – according to your taste

 

Cook chickpeas in cooking cream until it becomes soft and tender. Watch out, the temperature of cooking cream cannot pass 83 degrees Celsius or 180 degrees Fahrenheit! When the chickpeas are cooked, leave it aside to cool down. After one hour it will be ready for the next step. Take the thermomixer and put it inside. Mix it until you get smooth paste. Pass it through a sieve and leave it in clean bowl.

Put the sour cream in the blender and whip it until it becomes a mixture very similar to ordinary butter. Add chickpeas, salt and pepper to your taste. Mix it until you get a mixture just like butter – nice and tender.

Put it in the fridge and leave over night to cool down.

You can use it as a spread on the bread, to spice the dishes or to cook on it.

 

Bon appétit!

*Note because Chef Ana is from Croatia, 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. 

 

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