Tag Archives: Recipes

JANUARY 2019 CHEF OF THE MONTH- CHEF KARMA

It’s the new year & we’re so happy to introduce our January Chef of the Month, Chef Karma! Chef Karma is a private chef and event planner in South Florida! She is also one of the few female hibachi chefs in the United States. Highly innovative and creative, Chef Karma enjoys fusion-style cooking and loves to stand out in bright colors! We can’t wait to share her story and yummy recipes. Read below to learn more about Chef Karma!                                                                   

 

1. Where were you born?

St. Thomas United States Virgin Islands

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

I work as a private chef and event planner in South Florida.

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

I am a hibachi chef. This is the best way to describe how I create my masterpiece. I am one of the only female hibachi chefs in the US. I love to be innovative and creative, so I would call my style of cooking, fusion.

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

My sharpest sense out of the five senses would be taste. I have a very sensitive palette, so I can almost pinpoint every ingredient in a dish.

5. What advice would you offer for aspiring chefs?

The advice I would give you an aspiring chef is to make sure that cooking is what you love, not like, so that it does not feel like work.

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

Mise en plac…. This means everything in its place, preparation is imperative to a good service.

7. What does good food mean to you?

Euphoria. People eat with their eyes first, there nose second, and lastly their mouth.

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

I love bright colors, so my chef uniform always has to stand out.

9. Favorite ingredient to work with?

I love the Mediterranean spice Tahini, it amplifies any taste in any type of food.

10. Favorite City to dine out in?

Miami, of course.

11. Best Dish you have ever made?

Honey barbecue pulled pork on top of corn bread topped with homemade Cole Slaw

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

I love sushi, all types of sushi!

13. Person you would most like to cook for? 

I would love to cook for our last president, Barack Obama

14. What made you decide to become a chef?

I believe that food brings people together, so I chose Culinary arts to make sure that I am a part of every single person’s laugh and every single person’s tear and making it memorable.

 

Connect with our January Chef of the Month: 

Instagram: @prettychefsinternational

Facebook: @prettychefsllc

 

 

 

Check Out Our 2018 Chefs of the Year!

This year, 2018, has come and gone in the blink of an eye- cliché but true. The year has been complete with great food, fresh styles & delicious recipes, all thanks to our wonderful 2018 Chefs of the Month! Read below to find out more about what inspires & motivates our chefs & feel free to try some of their recipes!

January 2018- John Charles

Chef John attended Le Cordon Bleu in Dallas and worked in various Italian restaurants in New York to perfect his craft. He is now located in Dallas/Ft. Worth, Texas, specializing in Italian cuisine.

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February 2018- Amy Irizarry

Chef Amy is the Executive Pastry Chef at Bite Bakery and Café in Downtown Utica, NY.

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March 2018- Patty Francis

Chef Patty has a passion for creativity. She loves to express her creative side through many avenues, and we are lucky that baking is one of them!

Patty Kitchen

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April 2018- Simone Bridges

Chef Simone is a 12-year-old from Jacksonville, Florida who demonstrates excitement, drive and passion in everything she does. At such a young age, Chef Simone has been able to grow her business as the Goddess Food Factory including cooking classes and a subscription box!

View More: http://pinkshutterphoto.pass.us/foodgodess

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May 2018- Will Staten

Chef Staten is the founder and head chef of Ragin’ Cajun Cookin’, Dubs’ Rubs Spice Line and Dubs’ Po’ Boy Shop. You can find him in Las Vegas cooking or working on special projects.

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June 2018- Julie Herrera-Lemler

Chef Julie Herrera-Lemler is an prize-winning baker as well as a jack of all trades! If she is not baking, you can find her teaching baking classes, public speaking or even officiating weddings!

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July 2018- Andres Sen Sang

Chef Andres 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.

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August 2018- Claude Luciani

After growing up in the Bronx, Chef Claude Luciani made the move to South Florida where he now owns the Pizza Rustica Hollywood location. His mouthwatering, cheesy pizza will not disappoint!

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September 2018- Penelope Wong

Since childhood, Chef Penelope has spent her life in the kitchen, from working at her family’s restaurant to being the Executive Chef at Glenmoor Country Club in Colorado.

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October 2018- 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.

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November 2018- Gina Sansonia

Chef Gina is the Executive Chef/Owner of Cucina Bambina, a mobile, gourmet Italian eatery that is located in Hollywood, FL. Gina is a driven and passionate chef, with a zest for life…and basil!

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Happy New Year from Chefuniforms & a big THANK YOU to all of our amazing Chefs of the Month!

5 Perfect Recipes for the Holidays

It’s the greatest time of year, and it’s all because of the…presents? The weather? The holiday movie specials on television? No, it’s pretty much all about the food. Picture a toasty evening by the fire, everyone is huddled up listening to the soft snow brushing up against the window, the eggnog has made its way into your belly, and the sleepiness after a good meal is starting to kick in. Best feeling ever.

We have five fantastic recipes from our Chefs of the Month that we’d love to share with you so you can have a great holiday meal too!

1.Chef Yvonne Anderson-Thomas’ Smoked Chicken Legs Recipe

Smoky and savory, this chicken recipe is sure to delight family and friends alike!

smoked chicken

3. Chef Claude’s Sirloin & Mushroom Casserole Recipe

Why not take a risk and try a juicy sirloin for a holiday meal? Chef Claude’s recipe is so delicious that we just can’t stop thinking about it!

sirloin

3. Chef Megan’s Spicy Gorgonzola Sweet Mashed Potatoes

Try a little spin on a classic dish!

Spicy Mash

4. Chef Lauren’s Asian Pear Slaw

A salad is a great, yummy and healthy addition to any meal! Try adding this side salad to your main course!

Asian Pear Slaw Image

5. Chef Julie’s Pumpkin Pie Cupcakes

Fall and Winter has us pining for Pumpkin! Chef Julie’s delicious cupcakes will be the perfect sweet treat to any holiday meal!

YBC-pic Pumpkin Pie

Some of the recipes above are traditional and some have a little twist. The holidays are all about joy and love, why not spread a little? Chef style!

 

Chef Gina’s Pesto Recipe

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Roasted Pesto Potatoes, Pesto Noodles, Caprese Grilled Cheese with Arugula Pesto and Pesto Salad. What do all these delicious dishes have in common? Pesto.

Pesto is a delicious, yet simple sauce that can be bought at any supermarket or grocery store, but Chef Gina has a better idea. She has shared a great and simple-to-make pesto recipe that is guaranteed to enhance the flavor to any dish! Find her recipe below.

Ingredients

Fresh Basil(2 -3 cups, but I say you can never have enough basil)

Sometimes I’ll add arugula if I have leftover for some extra kick & nice color 

Pignoli nuts (about 2-2.5 tablespoons)

Fresh garlic (to taste)

Cucina Bambina Extra Virgin Olive oil

Parmesan cheese

Salt & pepper

Directions

1. Blend basil, pignoli nuts and garlic in a blender. Gradually add the olive oil and Parmesan cheese until desired consistency.

2. Season with salt & pepper to taste.

3. Enjoy!

 

Connect with our November Chef of the Month: 

Instagram: @cucinabambinainc

Twitter: @CucinaBambina

Facebook: Cucina Bambina Inc

Chef Morghan’s Vegan Waffle Recipe

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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

 

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:

Shop Her Look!

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:

Shop Her Look!

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:

Shop his look!

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:

Shop his look!

Instagram: @pizzarusticahollywood

Facebook: Pizza Rustica- Hollywood

 

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