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Lobster Risotto by Chef Chris LaVecchia

Preparation / Mise En Place:

     Put fresh lobster broth into a large pot and bring to a boil. Reduce heat to medium-low & simmer. Watch that the stock does not reduce too much.

     In a large pot, bring about 1 gallon of water and about 8oz of white vinegar to a boil. 

Put 4 bowls into a warming oven, or above the stove to keep hot.

Prepare an ice bath. 

     Place a small rack on the stove & turn it on high. Place 1 red pepper on the rack to roast. Rotate the pepper to roast each side. When the pepper is finished roasting, place it into an ice bath. Once chilled, remove from the ice bath. Skin & seed the roasted pepper. Discard the skin, seeds & innards. Julienne & small dice the roasted red pepper. Set aside for risotto.

Small dice 1 shallot. Set aside for risotto.

Prepare an ice bath.

     To kill the lobster, place the point of a chef’s knife at the top center of the head of the lobster. Drive the blade of the knife down through the face of the lobster. Place lobsters into a heat-resistant container. When the water & white vinegar mixture comes to a boil, turn off the heat & pour the boiling liquid over the lobsters, until fully submerged. Let the lobsters steep for about 3-5 minutes. Take lobsters out & place them into an ice bath.

     Once chilled, extract the lobster meat from the claws, tail & arms. Set the meat aside. Using a rolling pin, extract the meat from the legs & set the meat aside to make the lobster tuiles. 

     Remove & discard any innards & place all shells into a container for stock. Place the head & antennae into a bag to make another batch of lobster butter.

Clean station. On a tray lined with parchment paper, put all mise en place, garnishes & finishing salts, and prepare for plating.

Join us in this culinary adventure Chef Chris LaVecchia is inviting us on by sharing with us the preparation of this delicious plate. From generating the Lobster Stock, to the creamiest Lobster Butter; this journey will take us to the finished dish: Lobster Risotto and the finishing touches of the Beurre Monte.

Lobster Stock Ingredients

  • 5 lbs lobster bodies, about 4 whole 1.25lb lobsters 
  • Olive oil, about 2-3 ounces
  • 1 cup peeled & diced carrots
  • 1 cup diced celery
  • 1 cup diced white onions
  • 1 cup diced leeks, white & pale green parts only
  • 3/4 cup diced fennel, white part only
  • 2 garlic cloves, smashed
  • 1 tbsp tomato paste
  • 2 oz brandy
  • 8 oz white wine
  • Cold water, as needed
  • 3 sprigs thyme
  • 3 sprigs tarragon
  • 1 tbsp black peppercorns & 1 tbsp white peppercorns 1 fresh bay leaf

Instructions

  1. Scrape & discard the gills from the sides of the bodies. Remove & discard the innards. Quarter the clean bodies. Reserve 2 lobster tails for the lobster risotto.
  2. In a large stock pot, heat the oil over high heat. Roast the lobster bodies in the pot until they are evenly caramelized, about 10 minutes.
  3. Turn the heat down to medium-low. Add the carrots, celery, onions, leeks, fennel, and garlic & sauté until tender, about 7 minutes. Add the tomato paste & sauté until caramelized, about 3 minutes.
  4. Add the brandy & white wine and reduce by half. Add cold water until everything is fully submerged. Add the thyme, tarragon & peppercorns. Bring to a simmer over medium heat.
  5. Skim off any oils or impurities that rise to the top. Simmer for about 30-40 minutes.
  6. Prepare an ice bath. Strain through a chinois. Chill the stock over the ice bath. 

     Reserve refrigerated for up to 3 days or frozen for up to 30 days. Extract all the meat out of the lobster bodies. Finely chop & reserve for lobster ravioli filling.

Lobster Butter Ingredients

  • 4-6 lobster heads & antennae, thoroughly rinsed
  • 1-2 oz oil
  • 20 g tomato paste
  • 1 lb butter
  • 1/4 cup diced onion
  • 1/4 cup peeled & diced carrot
  • 1/4 cup diced celery
  • 1/4 cup diced fennel, white part only
  • 2 sprigs thyme
  • 2 sprigs tarragon
  • 1 bay leaf

Instructions

  1. In a food processor, chop the lobster heads until broken into small pieces. Heat the oil in a saucepan over high heat. Roast the crushed lobster heads in the oil, stirring occasionally until browned, about 7 minutes. Add the tomato paste & sauté for 2 minutes.
  2. Turn the heat down to medium, and add in the butter, onions, carrots, celery, thyme, tarragon & bay leaf. Bring the butter to a simmer for 5 minutes, then remove from the heat. Cover with plastic wrap. Let the butter steep at room temperature for 1 hour.
  3. Strain the butter through a chinois
  4. Return to a clean saucepan & simmer for about 15 minutes, whisking occasionally to prevent the milk solids from browning.
  5. Once the butter is clear, strain it through a coffee filter to remove the milk solids. Let it cool at room temperature.

Reserve refrigerated for up to 1 week or frozen for up to 30 days.

Lobster Risotto

Ingredients

4 lobster tails

4 lobster claws

Arm, knuckle & leg meat, rinsed & diced

Lobster broth, for risotto & beurre monte

About 1/2 – 1lb of butter for beurre monte

Lobster butter, as needed

1 shallot, peeled & small diced

About 1/3 cup carnaroli rice, rinsed

1 red bell pepper (roasted, skinned & seeded), small diced

About 1/2 tsp Persian saffron

About 1/2 cup of white wine, pinot grigio

Baby arugula, small hand-full

Kosher salt, to taste

Saffron sea salt, for finishing

Instructions

  1. Bring the lobster stock back up to a boil. Add boiling stock to the risotto as needed. Reserve the rest for Beurre Monte.     
  2. In a medium sauté pan, on low heat, add 1 tablespoon of the lobster butter & melt. Add shallots & sweat, but do not brown for about 2-3 minutes. Add in the saffron, and sauté for 30 seconds to 1 minute. Add the carnaroli & additional lobster butter if needed, and sauté for 1-2 minutes to lightly toast the carnaroli and to absorb some of the butter. 
  3. Turn the heat to high. Add in the white wine. Reduce until almost fully absorbed. Turn heat to medium, adding hot lobster broth as needed, until cooked 3/4 of the way. Stirring frequently.
  4. When the risotto is almost done, turn the heat to high. Add in the diced red pepper & remaining lobster meat (arm, leg & knuckle). Add additional stock, a touch of lemon juice, and finish the risotto.

Taste & season with salt as needed.

Once the risotto is ready to be served, fold in some baby arugula so that it is slightly wilted. 

Beurre Monte or Poaching Liquid

  • About 1 quart of lobster broth
  • Lobster butter as needed
  • Unsalted butter, as needed (about 1/2lb – 1lb)
  • Salt, to taste

Instructions

  1. Cut butter into chunks. In a small sauté pan, bring the lobster stock up to a simmer. Add the chunks of butter a little at a time, whisking constantly to incorporate. Be careful to maintain the emulsion.
  2. Keep on medium to low heat before poaching the lobster tails & claws. About 5 minutes before the risotto is ready to be served, place the tails & claws into the poaching liquid, on low heat, being delicate to not break the lobster meat.
  3. Poach the claws for about 30 seconds to finish cooking, flipping over about halfway through.
  4. Poach the tails for about 45 seconds to 1 minute, flipping halfway through. Turn off the heat.
  5. Take the tails & claws out of the poaching liquid, and place them onto a small tray lined with parchment & paper towel to drain off any excess liquid.

To Finish

Place any remaining stock & Beurre Monte into a heat-resistant container.

Spoon the risotto into the center of the hot bowls.

Place the poached tail on top of the risotto.

Place the poached claw off to the side.

Pour some of the beurre monte into a small container. Using a small pastry brush, dip into the liquid & brush over the tail, to glaze. Repeat the process for the claw. 

Freshly grind the saffron sea salt onto the tail & claw.

Place some of the lemon foam off the side of the claw in between the risotto & claw.

Place the lobster tuile in between the tail & the claw sticking out of either the risotto or the foam.

Garnish with micro-greens & flowers.

Connect with our August 2022 Chef of the Month
Instagram: @chefchrislavecchia TikTok: ChefChrisLaVecchia
Website: www.chefchrislavecchia.com

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June is here and so is our Chef of the Month, Claudia Diawara!

Join us in getting to know more intimately this incredibly versatile Chef by reading her interview below:

1. Where were you born? 

I was born in Colombo, Sri Lanka and I got adopted by a Swiss family, so I grew up in Switzerland.

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

I’m a private chef in Miami, Florida but I travel all over the world with my clients or for my clients. I’m based out of Atlanta, Georgia.

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

My favorite kitchen tool is the Pacojet. I love making all kinds of ice creams, spices, dishes, spreads, you name it. I call this machine the Ferrari of tools. I just love it. Probably also because it’s made in Switzerland.

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

My taste for sure.

5. What advice would you offer to aspiring chefs?

My advice for aspiring chefs: Stay true to yourself and know what you can and can’t do.

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

Every chef should know the basics because every recipe is based on that.

7. What does good food mean to you?

Food means everything to me – raw, cooked to eat, or just to cook.

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

To me, the most important features of a chef uniform are pockets. Also, that it’s not too hot, and that it has shape. I don’t want to feel like I’m wearing a garbage bag.

9. Favorite ingredient to work with? 

My favorite ingredient to work with is duck.

10. Favorite City to dine out in? 

My favorite city to dine in is Los Angeles.

11. Best Dish you have ever made? 

The best dish I have ever made is probably an African Fish Stew that I made up with ingredients I had on hand. I could never come close to that one time. It was so good.

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

I love to eat Chinese hot pots all day every day lol.

13. Person you would most like to cook for? 

Gordon Ramsey.

14. What are some of the difficulties you’d say that chefs most often encounter?

We often get downgraded for “just” being a chef, when really, we bring people together. Everyone needs to eat.

15. What made you decide to become a chef?
My passion for food and the way it brings people together.

Connect with our June 2022 Chef of the Month
Instagram: @chef_claudiad
Business: @greenlabkitchen

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Meet Chef Simona Lauren, our May 2022 Chef of the Month

As we walk ourselves into warmer weather, it is with a lot of excitement that we introduce or May 2022 Chef of The Month, Chef Simona Lauren. Her presence in the kitchen and our tables can easily be described as a ray of sunshine. While obtaining her Bachelor’s degree in Lithuania in Economy Sciences, her true love for food was always going along with her. Her set of skills which features fine dining cuisine, wine, and food pairing, kitchen design, menu development, budgeting, and other hospitality standards has been highly influenced by her  Austrian, German, Italian, French, Scandinavian chefs training. Over the years she has had the opportunity to help open nine different restaurants  in Lithuania, Norway and the United States, including one of her own.

Providing her clients with a delicious and nutritious meal that meets each of their requirements is a priority for her. Chef Simona Lauren has been certified as a Nutrition Coach at the National Academy of Sports Medicine in the United States.

Join us in getting to know more intimately this incredibly versatile Chef by reading her interview below:

1. Where were you born? 

Lithuania

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

Phoenix, Arizona. Private Chef Simona Lauren.

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

My Kitchen Aid appliances and my Santoku knife.

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

I would say all of them. My most preferred ones are taste and vision.

5. What advice would you offer to aspiring chefs?

Never give up, follow your dreams and do what is right. Never forget to treat everyone around as you would like to be treated.

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

An organized and clean space will help to make your work not only easier but also greater. The way you and your workspace look will affect your dish too.

7. What does good food mean to you?

Memories. A great dish should bring you memories and become a topic of conversation.

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

Comfort.

9. Favorite ingredient to work with? 

Chocolate and fish.

10. Favorite City to dine out in? 

London.

11. Best Dish you have ever made? 

There’s a lot of them so it’s really hard to say, but from the dessert side, I would say the Chocolate Morel Truffle Sphere in Bavarian Mousse cloud.

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

Good homemade mama’s food. Lithuanian Stuffed Cabbage is my favorite, or Asian Ramen Soup.

13. Person you would most like to cook for? 

My grandfather.

14. What are some of the difficulties you’d say that chefs most often encounter?

A bad and disrespectful restaurant environment, where long hours of dedication can literally kill you.

15. What made you decide to become a chef?
My grandmother when I was 4 years old. We were making ravioli. I told her I wanted to have my own restaurant.

Connect with our May 2022 Chef of the Month
Instagram: @chefsimonalauren
Website: www.chefsimonalauren.com
Facebook: Simona Lauren

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April 2022 Chef of the Month – Chef Keith Sarasin

Join us as we introduce our Chef of The Month, Chef Keith Sarasin. Chef Keith is a three-time author, restauranteur, and public speaker who grew up in a small city in New Hampshire in the United States. Founder of The Farmers Dinner (est. 2012) and owner of Aatma restaurant, Keith has a passion for Indian cuisine and often uses Indian flavors to complement his farm-to-table dishes. You can tell this chef gives all of him to his plates when he says, “To cook from your soul, you must discover who you truly are as a person, only then can you discover who you are as a chef.”

We’re delighted to make him part of our Chef of the Month initiative and shining a light on what fine cuisine really is about! In his words “Chefs are conduits that help bring the story of love and fellowship to families.”

Getting to know Chef Keith

Where were you born? 
Nashua, New Hampshire.

Where do you work and where are you based? 
I am based in Manchester, New Hampshire and I am the chef owner of Aatma and The Farmers Dinner.

What is your favorite kitchen tool in creating your masterpieces/dishes?
I love my Vitamix, it is so versatile and I use it all the time.

What is your sharpest sense out of all the 5 senses?
Smell, for sure.

What advice would you offer for aspiring chefs?
Stay curious and stay humble.

What is one culinary tip every chef should know and perfect?
Learn to balance fat with acid in your dishes.

What does good food mean to you? 
It means a connection from the farmer to the dinner. Chefs are conduits that help bring the story of love and fellowship to families.

What features are important to you when selecting your chef outfit? 
Style, comfort and durability.

Favorite ingredient to work with? 
Spices!!!! I study food from the Indian subcontinent so spices are so important.

Favorite City to dine out in? 
Boston. Boston has an INCREDIBLE food scene with amazing chefs.

Best Dish you have ever made? 
I love making this Kolhapuri Masala Duck. I dry age the duck breast with a freshly ground Kolhapuri masala and sous vide it then sear it. It is absolutely delicious.

What do you like to do the most often on your days off?  
Spending time with my girlfriend and our dogs.

Person you would most like to cook for? 
My Mother and my guru, Kurush Dalal.

What are some of the difficulties you’d say that chefs most often encounter?
Mental health issues. I feel like most chefs are taught to just keep pushing through and we don’t often discuss how we are feeling.

What made you decide to become a chef?
My mother was a single mom. She worked a lot and I wanted to contribute. When I had to pay my way through school, I took a kitchen job to help with tuition.

Connect with our April 2022 Chef of the Month
Instagram: @keithsarasin
Aatma Restaurant: www.aatmarestaurant.com | The Farmers Dinner: www.thefarmersdinner.com
Facebook: @chefkeithsarasin

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Chef Chris LaVecchia, our August 2022 Chef of the Month

Join us in getting to know more intimately this incredibly versatile Chef by reading her interview below:

1. Where were you born? 

I was born & raised in Queens, New York. I was brought up in Woodhaven & Howard beach, then moved to Long Island with my family after I graduated from high school.

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

I am based out of Long Island, NY. I travel every week to various homes, and specialize in private, in-home dinner parties & cocktail parties for special occasions & milestone events. Most of my work is done in all areas of long island, the 5 boroughs, & the tri-state area (NY, NJ & CT).

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

It’s hard to pick just one because chefs love their box of tools & gadgets, but if I had to narrow it down to just one, I would say, recently my air pump for creating delicious foams. Foams have been around for decades, but every once in a while, we bring back old techniques that may be new to our clients.

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

I would have to say smell.

5. What advice would you offer to aspiring chefs?

Practice, practice, practice. What may seem impossible at first, will soon become effortless with enough practice.

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

Make it nice. People always eat with their eyes first. Yeah, it may taste great in the end, but if it doesn’t look pretty, then it is just another dish, cooked by another chef. Make it nice.

7. What does good food mean to you?

Good food to me is everything. So many times, I go out to eat, or order from somewhere, and say to myself: this has no flavor. Or has no soul. Good food to me not only looks amazing but tastes amazing. I’m not just talking about seasoned food. Anyone can season food, but to have multiple levels of flavor. Now that’s what food means to me. Cooks cook to feed people. But a chef nourishes people and leaves them wanting more.

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

Classy / elegant / comfortable. For an executive coat, I love something that looks classy, but is also comfortable, and can still function in the kitchen without baggy sleeves. For a regular dinner, I like something that looks professional but is very comfortable.

9. Favorite ingredient to work with? 

The egg. It is so simple, yet so versatile in the kitchen, and there are so many things you can do with not just the egg as a whole, but with it separated you can do so much with it as well with either just the yolks or just the whites. It can be used to make pasta, which is always on my menus. Or it can be used in so many ways to either make a pie, creme brulee, meringue & so much more. Something so simple, and often overlooked, has so many functions in the kitchen and can be used in so many ways. Or simply to just…make an omelet.

10. Favorite City to dine out in? 

New York City for sure, but I also want to start traveling to other major cities in the U.S. to dine at Michelin restaurants. I am going to Alinea in Chicago (arguably the best restaurant in the world) in September, so I am really looking forward to that experience.

11. Best Dish you have ever made? 

There are so many. Sometimes I experiment with a dish until it is perfected. Then it becomes a signature dish and finds its way onto every seasonal menu as a selection.

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

Anything that takes 20 minutes or less (laughs out loud).

13. Person you would most like to cook for? 

I would love to cook for a famous chef. Not only just to meet them, but more so to get their constructive criticism and/or advice.

14. What are some of the difficulties you’d say that chefs most often encounter?

Balancing work & personal life. Chefs have such a crazy schedule, that it is often hard to balance work life & personal life with family & friends.

15. What made you decide to become a chef?
This is such a long story for another day, but the short version is that I never actually thought of being or wanted to be a chef. One day it just happened. I took a different path and followed my passionate, creative side. They say things happen for a reason, and I haven’t looked back yet. I have been a professional chef now for almost 2 decades. Things always happen for a reason, and what’s meant to be…will be.

Connect with our August 2022 Chef of the Month
Instagram: @chefchrislavecchia
Website: www.chefchrislavecchia.com
TikTok: ChefChrisLaVecchia

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No-Bake Energy Balls by Chef Claudia D.

Who hasn’t felt low battery in the middle of an endless day? We’ve sure been there and our June 2022 Chef of the Month has got us all. She put together these amazing No-bake energy balls, for us to get our chef on while at home, and be prepared for the busy days ahead. Who knew we could get so many rich ingredients put together and deliciously combine them into a powerful snack…

Check out her recipe and ingredients below:

Ingredients

  • 1 1/2 cups no-stir creamy peanut butter
  • 1/2 cup honey
  • 1 1/3 cups old-fashioned oats (rolled oats)
  • 1/2 cup vanilla protein powder
  • 1/8 teaspoon salt
  • 1/2 cup mini dark chocolate chips

Instructions

  1. Add the no-stir creamy peanut butter, honey, rolled oats, vanilla protein powder, salt, and mini dark chocolate chips to a mixing bowl and use a rubber spatula to mix until the batter is combined.
  2. Use a mini cookie scoop or a spoon to drop energy balls with a spoon onto a wax paper covered cookie sheet. They should be around 1 inch in size.
  3. Roll the energy balls with your hands to form the shape.
  4. Place the cookie sheet with the energy bites on it in the fridge for 1 hour, or until the balls are hardened
  5. Transfer energy balls to a Ziploc bag and store in the freezer.
  6. Enjoy anywhere, anytime!

Connect with our June 2022 Chef of the Month
Instagram: @chef_claudiad
Business: @greenlabkitchen

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Oven-baked Marinated Beets and Labneh Cheese with Almonds

Bringing the mystery to our kitchens and tables, Chef Simona introduces her Marinated Beets recipe. Carefully delivered along Labneh cheese and almonds after going through an oven-baked process. We invite you to dive in and experience the new flavors this plate can bring to your future meals! Below is a detailed list of ingredients for both the main dish and marinade. Follow this recipe and you can too accomplish this culinary work of art!

Ingredients

  • 3 medium beets
  • 1 jar of labneh cheese (this can be replaced by goat cheese)
  • Rice paper (most commonly used to make Spring Rolls)
  • 2 cups of oil
  • 50 grams of almonds
  • 100 grams of arugula salad
  • 100 grams of frozen green peas
  • A handful of fresh mint leaves
  • 1 a.s. soda
  • A pinch of salt

For the marinade

  • 100 ml. of Apple Cider Vinegar
  • 200 grams of sugar
  • 300 ml. of water
  • 2 bay leaves
  • 4 corns of allspice

Production Process

  1. Place the unpeeled beets on a baking sheet and bake at 180C for about 40 minutes until slightly soft.
  2. Heat the oil, preheat the fire, and place it on the rice paper.
  3. Everything will happen very quickly, so be sure to have a paper towel, where you will place the baked rice paper. As soon as they puff, pull them out immediately.
  4. Boil a cup of water, add baking soda, boil the peas for 2 minutes, simmer and place them in ice-cold water. Drain them.
  5. In a blender, add your handful of mint, salt, and blanched peas. Add 3 tablespoons of water and grind everything to a smooth mass. If you want the mass to be a beautiful green, make sure the blender doesn’t heat up.
  6. Prepare a pot and add all the ingredients for the marinade, bring to a boil.
  7. Get the cleaned beets and cut into slices with the thinnest number of “mandolins”. Add the still warm marinade and keep them in there for at least a few hours.
  8. Take some of those beets, drop them in the blender and make a puree out of it for beautiful plating and textures.

After a few hours, you can start plating the dish.

Connect with our May 2022 Chef of the Month
Instagram: @chefsimonalauren
Website: www.chefsimonalauren.com
Facebook: Simona Lauren

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Asian-marinated Squid by Chef Simona

Dive in with us into Chef Simona Lauren’s Asian marinated squid with squid ink spaghetti and sriracha mayonnaise. This innovative recipe allows 4 servings and can be described as a fresh and exclusive twist on a plate where squid is the main character.

Ingredients

  • 2 medium-sized cooled octopus
  • 3 tablespoons of squid ink
  • 150g. of spaghetti pasta (I use homemade, but you can do without them)
  • 4 slices of garlic
  • 80 grams of Ponzu sauce
  • 2 teaspoons of Sriracha sauce (it can replace Chili sauce)
  • 100 grams mayonnaise
  • 2 lemons

Production process

Before making squid, be sure to boil it in boiling water and peel off the skin. Scalded octopuses do not harden during baking and do not become rubbery. Be sure not to skip this step.

Squid Marinade

  1. Stir in the ponzu sauce, grate the lemon zest, finely chop the garlic, add the 1st-century sriracha and leave to marinate until the pasta is ready. Salt is not needed, because the ponzu sauce is already quite salty.
  2. Boil water. Add salt and a pinch of oil. Cook the pasta for 7-8 minutes or until they are almost cooked, but still a little green inside (al dente).
  3. Put the pasta in a preheated pan with the remaining finely chopped garlic. Add the water in which you boil the pasta and 3 tablespoons of edible squid ink. Sautee for a few more minutes until the pasta is soft and black.
  4. Mix the mayonnaise with the remaining sriracha sauce.
  5. In a heated skillet, fry the squid over high heat until cooked through.

Connect with our May 2022 Chef of the Month
Instagram: @chefsimonalauren
Website: www.chefsimonalauren.com
Facebook: Simona Lauren

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Deviled Eggs with Crispy Chicken Skin by Chef Keith

Ingredients

  • 6 Chicken Skins
  • 6 Eggs
  • Kosher salt and pepper
  • 1 tablespoon Smoked Paprika
  • 4 tablespoons Pickle Juice
  • 3 tablespoons Mayonnaise
  • 1 tablespoon Hot Sauce

Directions

1. Preheat oven to 375 F.

2. Get two baking sheets that are the same size.

3. On one sheet, lay the chicken skins flatted out. Salt them and place the second baking sheet on top of the chicken skins to press them down.

4. Bake for 10-15 minutes until crisp. Let cool for 10 minutes.

5. In a pot of boiling water, boil the eggs for 10 minutes until fully cooked. Let the eggs cool completely and peel.

6. Cut the peeled eggs down the middle and place the yolks in a medium mixing bowl.

7. Add mayo, pickle juice, hot sauce and a pinch of salt and pepper to the yolk mixture.

8. Mix the yolk mixture well and blend until smooth.

9. Chill for 2 hours.

10. Place this mixture into a pastry bag or a zip lock bag with a cut in the corner to pipe this mixture onto the egg.

11. Break the cooled chicken skins into small pieces. Top the egg with the chicken skins.

Connect with our April 2022 Chef of the Month
Instagram: @keithsarasin
Aatma Restaurant: www.aatmarestaurant.com | The Farmers Dinner: www.thefarmersdinner.com
Facebook: @chefkeithsarasin

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Chef Keith’s Masoor Dal Samosa Recipe

Ingredients

  • 3 tablespoons Canola Oil
  • Pinch of Hing Aka Asafetida
  • 2 teaspoons of Cumin and Ajwain Seeds
  • 1 cup of chopped onion
  • 3 teaspoons minced ginger
  • 2 teaspoons Kosher salt
  • 3 teaspoons Turmeric
  • 3/4 cup chopped tomatoes
  • 1/4 cup water
  • 3 cups of Masoor Dal
  • 1 tablespoon Kassori Meti
  • 1 teaspoon Garam Masala
  • 1/4 cup chopped Coriander (Cilantro)

Directions

1. Heat 3 tablespoons of oil in a pan.

2. Add a pinch of hing into the oil.

3. Add cumin and ajwain seeds (2 tsp. each).

4. Once they pop, add 1 cup of onion to the oil.

5. Add 3 tsp of ginger.

6. Add 2 tsp of salt and stir.

7. Add 3 tsp of turmeric and ¾ cup of chopped tomatoes.

8. Add ¼ cup of water.

9. Add 3 cups of dal and cover the mixture with water.

10. Cover the dish partway and cook for 20 minutes on low heat or until the dal absorbs all the liquid.

11. Add Kassori Meti and Garam Masala (1 tsp).

12. Add chopped cilantro and serve hot.

Connect with our April 2022 Chef of the Month
Instagram: @keithsarasin
Aatma Restaurant: www.aatmarestaurant.com | The Farmers Dinner: www.thefarmersdinner.com
Facebook: @chefkeithsarasin

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Chef Keith’s Chicken Tikka Masala Recipe

We couldn’t wait to share one of Chef Keith’s incredible recipes! Take a bite of his Indian-inspired, Chicken Tikka Masala recipe.

This is a dish consisting of diced chicken breast in curry sauce. The dish was popularized by cooks from India, Pakistan and Bangladesh living in Great Britain and is offered at restaurants around the world.”

Ingredients

  • 1 medium onion
  • 2 chiles
  • 2 tablespoons Ginger-Garlic Paste
  • 1 tablespoon Chili Powder
  • 2 tablespoons Turmeric
  • 1 tablespoon Garam Masala
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato puree
  • 2 cans diced tomatoes
  • 2 lbs. chicken breast
  • 10 curry leaves
  • 5 tablespoons yogurt
  • Chopped Coriander (Cilantro)
  • 2 tablespoons salt

Directions

1. Heat oil in a pan.

2. Add onions.

3. After 2 minutes, add ginger garlic, salt, garam masala, and chilies.

4. Dice the chicken breast.

5. Add brown sugar, turmeric, and chili powder into the onion mixture cooking for 2 minutes.

6. Add tomato puree sautéing off.

7. Add diced tomatoes and cook for 4 minutes.

8. Add this mixture to a blender and blend well for 2 minutes.

9. Cook chicken in the pan you used for the onion mixture.

10. Once the chicken is cooked, add the blended sauce.

11. Add curry leaves and half the chopped coriander. Cook for 20 minutes on low.

12. Add yogurt and stir well.

Connect with our April 2022 Chef of the Month
Instagram: @keithsarasin
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Facebook: @chefkeithsarasin

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