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July 2020 Chef of the Month – Jameel Chambers

94187353_912544842511938_3456538743924792535_n (1)We welcome the sizzling month of July with our impressive July Chef of the Month, Jameel Chambers! Born & residing in Cleveland, Ohio, the talented Chef Jameel comes from a family of cooks. It was only expected that he too, would continue in the talented profession. He co-owns “The Sauce” Boiling Seafood Express and owns the Atrium cafe – two Cleveland-based restaurants. Chef Jameel also does catering & private events. Get ready to hype up your July, there’s a lot of awesome recipes that will be coming your way.

 

1. Where were you born?

Cleveland, Ohio.

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

I’m self-employed. I have two restaurants: The Sauce Boiling Seafood Express, as well as the Atrium Cafe. Both are Cleveland based.

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

I would have to say my knife and tongs.

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

My sense of touch.

5. What advice would you offer for aspiring chefs?

To any young chefs coming up, I would tell them to keep cooking and ask as many questions as possible!

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

Knife skills are very important.

7. What does good food mean to you?

Good food is just a feeling you get in your spirit.

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

The colors are the most important when looking for my chef coat.

9. Favorite ingredient to work with? 

I love working with either steak cuts, or cuts of meat that are good for braising.

10. Favorite City to dine out in?

Louisville, Kentucky.

11. Best Dish you have ever made?

This is a very good question, I would have to say my short ribs recipe.

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

Any pasta dish.

13. Person you would most like to cook for?

Lebron James.

14. What made you decide to become a chef?

My background honestly, I came from a family of really good cooks and I followed in their footsteps.

 

Connect with our July 2020 Chef of the Month

Instagram: @chefmeels

YouTube: ChefMeelsCooksTv

Restaurants: @thesaucebse

@atriumcafe_

Shop Jameel’s Coat

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Chef Anthony’s Ribeye Recipe

 

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You can never go wrong with a perfect cut of steak. Our June Chef of the Month, Chef Anthony, has shared his impressive 16oz Ribeye w/ Parmesan Kale, Fried Onions, Rum Bordelaise and Garlic Herb Compote Butter. You can find the sizzling recipe below!

Ribeye & Bordelaise Ingredients

  • 1/2 cup red wine
  • 1/2 cup rum
  • 2 sprigs fresh thyme
  • 2 shallots, finely diced
  • 1 bay leaf
  • 4 tbsp. Demi-glace
  • 16 oz rib eye
  • 2 tbsp. canola oil
  • 1 tbsp. chilled unsalted butter, diced
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper, to taste

Parmesan Kale Ingredients

  • 1 cup heavy cream
  • 2 cups kale
  • 8 oz sliced parmesan
  • Kosher salt & freshly ground pepper to taste

Garlic Herb Compote Butter Ingredients

  • 1 lbs softened butter
  • 12 oz fresh minced garlic
  • 3oz fresh chopped thyme
  • 3oz fresh chopped rosemary
  • 3oz fresh chopped oregano
  • 3oz fresh chopped basil
  • 3oz kosher salt
  • 1oz fresh ground pepper

Fried Onions

  • 1 Sliced red onion
  • 3oz all purpose flour
  • 2 oz corn starch
  • Kosher salt & fresh ground pepper to taste.

Directions

  1. Gather butter ingredients together.
  2. Heat a skillet over medium-high heat and add the canola oil.
  3. Place the steak on the skillet and cook for about 15 minutes.
  4. Reduce the heat, add rosemary, thyme, and Garlic Herb ingredients.
  5. Cook butter until foaming, tilt the skillet towards it.
  6. Add Parmesan Kale and Fried Onions if desired!
  7. Add Bordelaise sauce.

Connect with our June 2020 Chef of the Month

Instagram: @chef.anthony.smith

Websitehttps://chefskitchencatering.com/

June 2020 Chef of the Month – Anthony Smith

83124168_143985300394312_7640340911424039420_nWe’re welcoming the month of June with our fantastic Chef of the Month, Anthony Smith. Originally from Chicago, Chef Anthony now resides in Charlotte, North Carolina, where he works at Chef’s Kitchen– a full-service catering & restaurant company. Chef Anthony first began his career as a dishwasher, and has worked his way up to where he is today. He’s an innovative, creative chef, who has keen love for Rosemary and plating. Learn more about this impressive chef below!

 

 

1. Where were you born?
Chicago, Illinois

2. Where do you work and where are you based?
Chefs Kitchen in Charlotte, North Carolina

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
I love plates! Starting with a nice plate sets you up for success.

4. What is your sharpest sense out of all the 5 senses?
Smell, taste and sight are about even.

5. What advice would you offer for aspiring chefs?
Just stay at it! Learn and respect the craft.

6. What is one culinary tip every chef should know and perfect?                                       Knife skills are important.

7. What does good food mean to you?
Everything! But it’s so hard to find it.

8. What features are important to you when selecting your chef outfit?                           The bases are important, and pockets!

9. Favorite ingredient to work with?                                                                                          Rosemary.

10. Favorite City to dine out in?
Chicago and Charlotte

11. Best Dish you have ever made?
That’s a hard one, it’s difficult to just choose one!

12. What you like to eat most often on your days off?
Can’t go wrong with snacks and Redbull.

13. Person you would most like to cook for?
Gordon Ramsey

14. What made you decide to become a chef?
Having kids pushed me into it. I was a dishwasher when I had my first two kids, and I had to step up quick.

 

Connect with our June 2020 Chef of the Month

Instagram: @chef.anthony.smith

Website: https://chefskitchencatering.com/

Chef Karen’s Coconut (CocoLoco) Mousse Recipe

coconutmousse

If you’re looking for a light and creamy dessert, look no further than Chef Karen’s Coconut Mousse recipe. This fluffy sweet treat is easy to make and guaranteed to satisfy. Get the recipe below!

Ingredients

  • 250 grams (8.8 ounces) Mascarpone cheese

  • 100 ml. (1/2 cup) coconut milk 

  • 250 ml. (1 cup) heavy whipping cream

  • 2 egg whites

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon coconut extract

  • 6 tablespoons icing sugar

  • 150 grams (6 ounces) whole wheat graham cracker crumbs

  • 50 grams (2 ounces) melted butter

  • 50 grams (2 ounces) fresh coconut flakes

Directions

First of all, you need to prepare your coconut flakes.

  1. Using a sharp tool, carefully poke a hole in each of the three spots on the top of the coconut. Flip the coconut over onto a cup or bowl and allow draining.
  2. Preheat your oven to 180 C (356 F) and place your coconut on a baking pan. Bake for 10 minutes or until you see a crack developing. Separate the white meat from the shell using a knife.
  3. After you have the white meat cleaned and cut into pieces, you could either shred it using a hand shredder or a food processor.
  4. Mix the graham crumbs with the butter and the coconut flakes. Place the crumbs in every serving cup and press until a crust layer forms.
  5. Mix the Mascarpone cheese, coconut milk and coconut extract in a large bowl, using either a rubber spatula or your food processor.
  6. Mix the heavy whipping cream with 3 tablespoons of sugar and vanilla extract, using a hand mixer or a stationary mixer. Place the whipped cream in the refrigerator until you need it.
  7. In another bowl, combine egg whites and the rest of the sugar and mix on highest speed of your electric mixer until stiff, dry peaks form.
  8. Add the whipping cream to the Mascarpone mixture and carefully mix, using a rubber spatula. Then add the egg whites.
  9. Be careful not to over mix & pour the mixture in the serving cups. Serve cold.

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

FacebookSweetville Cake Shoppe

Chef Karen’s Marble Cupcakes Recipe

marble

Here’s a recipe you can “marble” at. Our May Chef of the Month has shared her Marble Cupcakes recipe- you’ll never have to choose between chocolate or vanilla.

Now you can have your cupcake…and eat it, too!

Ingredients

  • 1 3/4 cup cake flour, sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup milk, room temp
  • 1/3 cup heavy cream, room temp
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar, sifted
  • 3 large eggs, room temp
  • 1/2 tsp pure Dominican vanilla extract
  • 1/2 pure Mexican vanilla extract
  • 1/3 cup unsweetened dutch-process cocoa powder
  • 1/4 cup boiling water
  • Cream cheese frosting or confectioners sugar to put on tops of cupcakes

Directions

  1. Preheat oven to 350. Line muffin tins with paper liners. sift cake flour, baking powder, and salt in bowl.
  2. Combine milk and cream in separate bowl. With an electric mixer on medium speed, cream butter and sugar until pale and fluffy.
  3. Add eggs one at a time, beating until each is incorporated. Beat in vanillas.
  4. Add flour mixture in 3 batches, alternating with 2 additions of the milk mixture. Beat until combined.
  5. To make chocolate batter: measure out one cup of batter, transfer to other bowl. Combine cocoa and boiling water in a bowl. Stir into reserved 1 cup batter.

  6. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each 3/4 full.
  7. Run toothpick through batter in figure-eight pattern to make swirls. bake, rotating half-way through, until tops are golden and cake tester comes out clean, about 20 minutes.
  8. Transfer to wire racks to cool completely. Decorate with Buttercream or powdered sugar.

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

FacebookSweetville Cake Shoppe

Chef Karen’s Limoncello Buttercream Recipe

buttercream

Add zesty, creamy Limoncello Buttercream to your next culinary masterpiece courtesy of our May Chef of the Month, Chef Karen. This frosting is perfect for cake fillings or frosting toppers (or eat it alone, we don’t judge). Chef Karen’s perfected recipe can be found below.

Ingredients

  • 1 cup Butter – Softened (we used Salted Sweet Cream Butter)

  • 5 cups of Powdered Sugar

  • 1 teaspoon clear vanilla extract 

  • 1 tablespoon of Lemon Zest

  • 1/4 cup of freshly squeezed Lemon Juice

Directions

  1. In a mixer, add the butter and the lemon juice.
  2. Mix together on low speed until they are completely combined.
  3. Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
  4. Add the lemon zest and 1 small drop of yellow food coloring (if desired)
  5. Add clear vanilla extract
  6. Continue to mix.
  7. If the frosting is too runny, add 1/2 cup additional powdered sugar.
  8. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.

 

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

FacebookSweetville Cake Shoppe

May 2020 Chef of the Month- Karen Padilla

3We’re happy to introduce our May Chef of the Month, Karen Padilla! Chef Karen was born in lovely Puerto Rico and now resides in New York as a cake artist and luxury cake designer. Her craft was inspired by her mother, who first began a small side business making cakes that then developed into a prestigious company. Chef Karen’s impressive cakes are a result of talent, passion and a love of the arts. Read more about our creative chef below!

 

 

1. Where were you born? 

I was born in San Juan, Puerto Rico

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

I currently work in Maritime Parc, Jersey City.

I’m based in Staten Island, New York.

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

I Love using the Hobart Mixer, but my favorite tools to create my masterpieces are my hands.

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

My sense of taste which allows me to make sure my cakes not only look amazing, but taste amazing as well.

5. What advice would you offer for aspiring chefs?

My best advice is to be organized, clean and to be very creative and enjoy what they do! My husband always tells me the phrase “I think therefore I am”, It reminds me to always think positive, because your mindset gives you the ability to always do more.

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

Always use the best ingredients and do it with lots of love.

7. What does good food mean to you?

A good food is the one that nourishes my soul.

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

To be stylish and comfortable.

9. Favorite ingredient to work with? 

Love to work with fondant!

10. Favorite City to dine out in? 

Definitely San Juan, the best food ever.

11. Best Dish you have ever made? 

My decadent and signature Vanilla Cake infused with Brandy.

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

A good filet mignon with steamed vegetables, a good wine, followed by a tasty Crème brûlée.

13. Person you would most like to cook for? 

My clients and of course, my dear husband.

14. What made you decide to become a chef?

My mother’s determination to overcome obstacles. She raised 4 kids while working as a teacher, and decided to run a small side business making cakes. This side business eventually became a prestigious company where its unique taste and skills set itself apart. This led me to study arts such as painting, sculpting and even graphic arts.

Thanks to her, I was able to learn from her experience and combined it with my love for traveling around the world, appreciate different cultures and sceneries. Also, my love for art and creativity helped me to become the cake artist I am today.

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

Facebook: Sweetville Cake Shoppe

Shop Her Coat

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Chef Barbara’s Zucchini Pancakes Recipe

zucchini pancakes

The inspirational Chef Barbara has shared her delicious, vegetarian-friendly zucchini pancakes recipe. Now you can enjoy a simple treat without any added guilt- all with ingredients that can easily be found in your kitchen.

Ingredients

  • 2 Medium zucchinis
  • Grater
  • 1 TSP of salt
  • 2 Eggs
  • 1/3 Cup of flour
  • Canola oil

Directions

  1.  Grate the zucchini and squeeze to let out the water.
  2.  Add the salt, 2 eggs and mix.
  3.  Add the flour and mix.
  4.  Fry the zucchini mix in canola oil.

 

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

FacebookBarbara Pollastrini

Chef Barbara’s Pollo Alla Cacciatora Recipe

chef barbara chicken

Our April Chef of the Month, Barabara Pollastrini, has shared her mother’s delicious chicken recipe: Pollo Alla Cacciatora. Chef Barbara’s dish rendition is created using basic items that you can find in your refrigerator and pantry. We’re sure it won’t disappoint. Find the recipe below!

Ingredients

  • Organic Chicken
  • 2 TBSP of extra virgin olive oil (EVOO)
  • Rosemary Garlic
  • Salt and Pepper
  • 1/2 cup of white wine
  • 1/2 cup of white vinegar

Directions

  1. Sautee EVOO, rosemary and garlic for 2 minutes.
  2. Add the chicken, then salt and pepper.
  3. Cook chicken for 10 minutes.
  4. Add the wine and vinegar to the chicken.
  5. Cover and cook until the chicken is completely done. Add some water if needed.

 

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

FacebookBarbara Pollastrini

Chef Barbara’s Santa Barbara Pasta Recipe

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If you’re looking for a different twist to a classic pasta dish, then Chef Barbara’s Santa Barbara Pasta recipe is ideal for you. Not only is this dish tasty, but her use of colors & food styling instructions make it an eye pleaser. Get the recipe below.

Ingredients

  • 80 grams of Rustichella blue spirulina pasta
  • 2 grams of salt
  • 3 tablespoons of homemade butter with sea urchins
  • 1 pinch of minced garlic
  • Shrimp coral (obtained by squeezing the head)

For dish decoration:

  • 1 Santa Barbara Prawns
  • 1 Tablespoon of Beluga caviar
  • 1 Sea urchin
  • 1 violet

Directions

  1. Cook the spaghetti in plenty of boiling salted water, drain al dente.
  2. Cut the top cap over the sea urchin curls and gently remove the internal eggs with a teaspoon, placing them in a bowl with ice.
  3. Prepare the homemade butter and blend the eggs previously obtained from the sea urchin, leaving a hedgehog tongue for the final decoration.
  4. In the meantime, in a frying pan, soften the urchin butter at room temperature, add the garlic and the prawn’s coral and mix everything together.
  5. Meanwhile fry the head off the prawn until it becomes crunchy.
  6. Brown the prawn tail on a pan for a few moments with a little salt and pepper
  7. Drain the spaghetti and pour into the pan, stir gently for a minute with the heat off, until the butter melts completely.
  8. Serve the pasta, place the shrimp and its head on the side of spaghetti, add the urchin’s eggs and caviar.
  9. Decorate with a flower

 

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

FacebookBarbara Pollastrini

 

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