Tag Archives: vegetarian recipe

Chef Stefen’s Breakfast Mac n’ Cheese

recipe-2-0For all of the breakfast lovers, this recipe goes out to you. We’re stoked to showcase this recipe from Chef Stefen but we wish we had more! Not to worry, this one will have you drooling and ready for breakfast, brunch, or brinner. Breakfast is the most important meal of the day (both mom and science say). Breakfast and brunch foods have become even more popular and trendy in recent years, this recipe is cutting edge. We hope you enjoy and get ready to salivate!

Breakfast Mac n’ Cheese

For this recipe you will need:

  • 1 large sweet potato, unpeeled and chopped into 1/2 inch pieces
  • 3 jalapeños, diced
  • 2 tablespoons + 1 teaspoon olive oil
  • 1 box penne rigate
  • 3-4 tablespoons unsalted butter
  • 3-4 tablespoons flour
  • 1/2 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1 bottle golden ale (I prefer Kona Big Wave Golden Ale)
  • 1/2 quart (16 ounces) heavy cream
  • 1/2 cup cheddar cheese, grated
  • 1/2 cup fontina cheese, grated
  • 1/2 cup pepper jack cheese, grated
  • 1/4 cup parmesan cheese, grated
  • 1/2 cup panko breadcrumbs
  • 24 eggs
  • Salt and pepper, to taste

Yield: ~12 servings

Step 1: The Prep (Prep 5 min, Cook 30-40 min)

Preheat oven to 400°F degrees.

Place sweet potato and jalapeño on a sheet tray and toss in 2 tablespoons of olive oil. Bake for 30-40 minutes, or until fork tender. Pull out and set aside for later.

In a large pan bring some salted water to a boil. Add the box of penne rigate and a teaspoon of olive oil. Cook for about 10 minutes or until al dente (you are going to bake this again later in the mac so you don’t want the noodles overcooked). Drain and save for later.

Step 2: Make Your Cheese Sauce (Prep 10 min, Cook 25-30 min)

Heat butter in a large pan. Add the onion and garlic and cook for about 10 minutes until they are a nice golden color. Slowly add in the flour, stirring constantly to create a roux. Cook the roux until it is lightly golden in color, about 10-15 minutes. While whisking vigorously, slowly pour in your bottle of golden ale to create a smooth sauce. Add in the heavy cream and bring the mixture to a simmer. Add a few squirts of your favorite hot sauce (I like Sriracha and/or Tabasco). Add in your cheese, being sure to constantly mix to create a smooth and delicious sauce.

Step 3: Finishing Touches (Prep 5 min, Cook 30-40 min)

Reduce oven temperature to 350°F.

Once your cheese sauce is ready, it’s time to assemble the mac! Combine the noodles, roasted sweet potato and jalapeño mixture, and cheese sauce into a baking dish. Top with the panko breadcrumbs and bake for about 30-40 minutes, or until the top is golden brown and bubbly.

When the mac is almost done, cook your eggs any style of your choosing. I prefer sunny-side up for the presentation and runny yolk.

For presentation. I like to add a pool of Sriracha to the bottom of the plate. Add a slice of the mac, and then top the whole thing with the eggs, some fresh green onion, and thinly sliced fresh jalapeno.

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If you can’t get enough of our January Chef of the Month, Stefen, make sure to keep following him:

Facebook: Big Chef Little Kitchen

Instagram: @bigcheflittlekitchen

Twitter: @BigChefLilKitch

Website: http://www.bigcheflittlekitchen.com/

Chef Stefen got his aprons from CU ChefUniforms.com, make sure to go check out our amazing chef and cooking apparel!

Chef Stefen’s Beet Sliders Recipe

That’s right, it says beet, not beefbeets2this recipe takes traditional sliders to the next level. Plus it is perfect for all of our vegetarian friends but don’t worry meat-eaters, you’ll forget there is no meat in this dish after you take the first bite! Enjoy our January Chef of the Month, Chef Stefen’s first featured recipe – beet sliders!

Beet Sliders (Prep 45 min – 1 hour, Cook 20-25min)

For this recipe, you will need:

  • 3 beets, peeled and sliced into 1/2 inch rounds
  • 1 tablespoon whole grain mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon crushed red pepper
  • 1 package sliced muenster cheese
  • 1 package King’s Hawaiian Sweet Rolls
  • 2 avocados, sliced
  • 1/2 red onion, thinly sliced
  • 2 green tomatoes, sliced
  • 1-2 cups arugula

Yield: ~12 sliders

Directions:

The first thing for a delicious beet slider is to “make” and marinade the slider “patties.” To make the patties, cut off the top and bottom of the beet. The next step is the big one that makes these sliders unique (be prepared for purple hands). With a firm grip, take the beets and peel the outer skin with a vegetable peeler before slicing. Peeling and slicing prior to grilling is the key to the flavor and texture of these sliders.

Layer the beet slices in an airtight food storage container and add a tablespoon each of mustard, red wine vinegar, olive oil, salt, pepper, garlic powder, onion powder, and crushed red pepper.beets3

Once everything is in the container, close it up, seal it tight, and shake vigorously. The goal here is to create a sort of vinaigrette for the beets to marinate in. Marinate for at least 1 hour.

Once the beets have been marinated, fire up the grill, (you can also bake these in the oven or pan sear them, but I think grilling makes the best slider) and cook like you would a normal burger. Cook 10-15 minutes on each side until marked and the beet is fork tender. Add some of the muenster and melt on top.

If you want to toast your buns, like I do, now is the time to do so.

Spread the mustard on the bun, add the avocado, onion, patty, green tomato, and arugula.

Enjoy!

Get in contact with Chef Stefen:

Facebook: Big Chef Little Kitchen

Instagram: @bigcheflittlekitchen

Twitter: @BigChefLilKitch

Website: http://www.bigcheflittlekitchen.com/

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!

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