Author Archives | UA

Chef Whitney's Jackfruit Cakes Recipe

Perfectly crafted, deliciously seasoned and healthy, Chef Whitney’s Jackfruit cakes are great and easy dishes to enjoy. For an added yummy twist, Chef Whitney’s recipe is vegan friendly. Indulge below!

Ingredients

  • 1 Can jackfruit in brine, drained (TIP: Squeeze out access liquid from jackfruit and break jackfruit apart)
  • 2 TBSP mushrooms, diced
  • 1.5 TBSP red onion, chopped
  • 1-2 Garlic cloves, diced
  • 1 TSP sea salt, or to taste
  • ½ TBSP paprika
  • 1 TBSP garlic powder
  • ½ TBSP dry parsley
  • 2 TBSP spelt flour
  • 2 TBSP grape seed oil

Directions

  1. Put all of the seasonings, mushrooms, onion and garlic in a bowl and mix together. Sauté for 1 minute on medium high heat.
  2. Remove vegetables from heat and place into bowl with the jackfruit and spelt flour. Combine with your hands until the mixture sticks together. Form into cakes.
  3. Cover the bottom of a large skillet with a thin layer of oil (1 to 2 tablespoons) and heat on medium-high heat.
  4. When the oil is hot, add the cakes and cook until golden brown (approximately 5 minutes). Flip and cook until golden brown, and firm to the touch.

Connect with our January Chef of the Month
Instagram: @thisgirlsgrub
Get Chef Whitney’s Catering

Chef Whitney's Vegan Mac and Cheese Recipe

Our January 2020 Chef of the Month, Whitney Watts, has shared her famous Vegan Mac and Cheese Recipe. This cheesy recipe is always a crowd pleaser, and as Chef Whitney says, “who doesn’t want to know how to make a tasty, easy Vegan Mac and Cheese?”

Ingredients

  • 2 Cups cooked macaroni shells
  • 1.5 Cups cooked butternut squash (peel, deseed, chop & boil for 15 minutes until soft)
  • 1 Cup Daiya Classic Blend shredded cheese
  • 1 Cup Daiya Cheddar shredded cheese
  • 1/3 Cup vegan cream cheese
  • 1.5 TBSP Paprika
  • 1 TBSP salt
  • 1 TBSP garlic powder
  • 1 TBSP curry powder
  • 1 TBSP grape seed oil

Directions

  1. Preheat over to 400.
  2. Add 1 cup of water to butternut squash and purée.
  3. Add cream cheese, add 1/2 cup of each Daiya shredded cheese (both classic and Cheddar), and seasonings. Purée until smooth and creamy.
  4. Mix in macaroni noodles.
  5. Add to baking dish ( I baked in a cast iron skillet), top with grape seed oil and bake for 25 mins or until top appears a bit crispy.
  6. Remove from the oven and let cool for 5-10 minutes.

Connect with our January Chef of the Month
Instagram: @thisgirlsgrub
Get Chef Whitney’s Catering

Chef Whitney's Vegan Gumbo Recipe

If you’re looking for a hearty, healthy stew, then look no further! Our January Chef of the Month, Whitney Watts, has shared with us her famous Vegan Gumbo Recipe. Complete with fresh ingredients and stock full of flavors, this Gumbo is a perfect to bring in the new year! Find it below.

Ingredients

  • 1 Cup of vegan butter (I used Earth Balance)
  • 1 red onion, roughly chopped
  • 1 Cup of flour (gluten free optional)
  • 10 Cups of water
  • 1/2 Cups of coconut aminos
  • 1 green pepper, roughly chopped
  • 1 red pepper, roughly chopped
  • 3 celery stocks, diced
  • 1.5 Cup of mushrooms, roughly chopped
  • 1/2 Cup of lentils
  • 1 Cup of cooked chickpeas
  • 1 Cup of crushed tomato
  • 1 TSBP Liquid smoke
  • 1 TSP Cayenne
  • 1 TBSP Thyme
  • 2 TBSP Garlic powder
  • 1/2 TSP Sea Salt
  • 4 Bay leaves
  • 1 Cup of fresh okra

Directions

  1. Add vegan butter to medium heat and stir until melted. Mix in red onion and stir until onion softens.
  2. Add flour and stir. It will form a tough/ lumpy consistency. Add water and continue to stir until smooth.
  3. Add in soy sauce, crushed tomato, stir and bring to simmer.
  4. Stir in all vegetables, seasonings and beans. Simmer on low heat for 45 minutes & stir occasionally. Eat with rice & enjoy!

Connect with our January Chef of the Month
Instagram: @thisgirlsgrub
Get Chef Whitney’s Catering

January 2020 Chef of the Month- Whitney Watts

4We’re excited to welcome the year 2020, and to introduce our first 2020 Chef of the Month, Whitney Watts! Chef Whitney was born in Illinois, and now resides in the Chicago area. She is currently opening her own grab & go gourmet meal pickup and delivery service, and also works at a shared kitchen space on the North Side of Chicago. Chef Whitney is a vegan chef, who often uses creative ways to blend and prepare her dishes. She is a headstrong entrepreneur, and we couldn’t be more excited to start the year off with her story! Read it below. 

1. Where were you born? 
I was born in Melrose Park, IL.  

2. Where do you work and where are you based? 
I am based in the Chicago, IL, Pilsen area. The address is 2150 S Canalport Ave. I am currently opening my own grab & go gourmet meal pick up and delivery service, but Iʼve been at a shared kitchen space on the North side. 

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My food processor runs my kitchen! Since I mostly make vegan food, it requires a lot of mixing/blending ingredients to give you all of the vegetable greatness and flavor profiles I look to create for people.  

4. What is your sharpest sense out of all the 5 senses?
My sharpest? Iʼd have to say my nose. I can smell everything all too well. People would assume itʼs taste because Iʼm a Chef, but I “taste” food in my head more than literally.  

5. What advice would you offer for aspiring chefs?
Keep going. Donʼt wait on anyone to help you. People will help you when they can take you seriously by how committed you show yourself to be. Create your own lane, because thereʼs more to the food industry than working in a restaurant. Weʼre in a trillion dollar industry that will never die, so thereʼs much room for you and your style of cooking, but itʼs important to also figure out how your talent can be an asset to the masses so youʼre not just another cook that can julienne a carrot and make chicken stock.  

6. What is one culinary tip every chef should know and perfect?
Timing. If youʼre planning to be on time, you will surely be late. Organization is vital to being on time.  

7. What does good food mean to you?
Itʼs tasting it in my head. Good food is putting my phone down, and interacting with the people around me about the flavors in the dish weʼre eating because weʼre enjoying it that much. Good food is colorful, flavorful, balancing healthy and delicious, and worthy of an Instagram feature! 

8. What features are important to you when selecting your chef outfit?
My main goal is always my own comfort.  

9. Favorite ingredient to work with? 
Mushrooms. Iʼm a big mushroom lover, so much that Iʼve mastered hiding it in food because theyʼre so healthy and everyone should eat them unless they canʼt. My mom for instance, swears she hates mushrooms, but sheʼs emptied every plate Iʼve given her that had mushrooms, as well as many others.  

10. Favorite City to dine out in? 
New York City has some of the best vegan food. Seasoned Vegan, located in Harlem, is one of my favorites.  

11. Best Dish you have ever made? 
My vegan Mac n Cheese stands alone and proud.  

12. What you like to eat most often on your days off? 
I love Ethiopian food. Or nachos. I eat a lot of basil veggie fried rice with Tom Yum soup, also. I rarely stray away from those meals.  

13. Person you would most like to cook for? 
Miguel. Iʼm such a fan of him as a person, his music, his vibe. I will one day. 

14. What made you decide to become a chef?
I was an Accountant at a Real Estate company for nearly 5 years, and had been in the industry for 10. I just remember at one point sitting in my office and feeling like my 9-5 was an inconvenience, and that I could be cooking for someone, making them happy. Being in an office became stressful and I found myself going into a depression, but also noticing how cooking felt like therapy, because Iʼd just put on some jazz music and zone out, and when I was all done, I felt whole again.

Connect with our January Chef of the Month
Instagram: @thisgirlsgrub
Get Chef Whitney’s Catering

Chef Ethan's Smoked Chicken Wings Recipe

Chicken wings are a delicious go-to meal that is ideal for lunch or dinner. Chef Ethan’s Smoke Chicken Wing recipe is a different approach for a well-loved classic. The addition of cinnamon and cayenne pepper give it that extra kick that will definitely have people talking! Get the recipe below.

Instructions

  • 1/4 Cup brown sugar
  • 2 Tablespoons kosher salt
  • 2 Tablespoons black pepper
  • 1 Teaspoon ground ginger
  • 1 Tablespoon granulated garlic
  • 1 Tablespoon granulated onion
  • 1 Tablespoon dark chili powder
  • 1 Tablespoon light chili powder
  • 1 Teaspoon cayenne pepper
  • 1/2 Teaspoon ground cinnamon
  • 1 Teaspoon ground mustard

Directions

  1. Mix spice mixture onto wings and allow to sit at minimum 2 hours, but overnight is STRONGLY SUGGESTED.
  2. Smoke at 225 degrees F for 2.5 hours using peach wood-chips.
  3. Optional accompaniments: Ranch, Blue Cheese dressing, BBQ sauce

Connect with our December Chef of the Month

Instagram: @ethanz_eatz

Gordito’s Sandwiches: @gorditossandwiches

Chef Ethan’s Sweet ‘n’ Spicy Poke Recipe

IMG_7571.jpg

Chef Ethan’s Sweet ‘n’ Spicy Poke is a fresh & light dish with a tangy taste that is ideal for lunch or dinner. If you love fresh Asian flavors with a tropical twist, this is the recipe for you!

Ingredients

  • 1.5 Lbs Fresh Tuna (small dice)
  • .25 Lbs Pineapple (small dice)
  • 2 Green onions (small dice)
  • 4 Cloves garlic (minced)
  • 2 Tablespoons ginger (minced)
  • 1 Teaspoon sesame oil
  • 1 Teaspoon black sesame seeds
  • 2 Tablespoons soy sauce
  • 3 Tablespoons Sriracha
  • 1.5 Tablespoons chili garlic paste
  • 1 Tablespoon rice wine vinegar
  • 1 Teaspoon Mirin

Directions

  1.  Combine all the ingredients together.
  2.  Let ingredients sit at least 1-2 hours.

Optional accompaniments: fried wontons, seaweed salad, sticky rice, avocado and nori.

Connect with our December Chef of the Month

Instagram: @ethanz_eatz

Gordito’s Sandwiches: @gorditossandwiches

Chef Ethan’s Soy Chili Roasted Potatoes

IMG_7578.jpg

Add a kick to any meal with Chef Ethan’s Soy Chili Roasted Potatoes recipe. The Chili Soy sauce adds a bold flavor, while still being quick and easy to make. Find the recipe below!

Ingredients

  • 1.5 Lbs. fingerling potatoes
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon black pepper
  • 1 Teaspoon kosher salt
  • 2 Tablespoons soy sauce
  • 1 Tablespoon chili garlic paste
  • 2 Tablespoons unsalted butter (melted)
  • 1 Teaspoon rice wine vinegar

Directions

  1. Add vegetable oil, soy sauce, chili garlic paste, butter, black pepper, vinegar and salt to create the Chili Soy Butter.
  2. Roast potatoes at 400 degrees for 40 minutes.
  3. Toss potatoes in Chili Soy Butter & Serve.
  4. Optional: accompany dish with spicy mayo and green onions

 

Connect with our December Chef of the Month

Instagram: @ethanz_eatz

Gordito’s Sandwiches: @gorditossandwiches

December 2019 Chef of the Month- Ethan Cohen

 

chefethan

2019 has been an amazing year with amazing chefs & we are so excited to feature our December Chef of the Month, Ethan Cohen! Chef Ethan was born in New Jersey and now has started a delicious Sandwich Pop-up called “Gordito’s Gourmet sandwiches” alongside his girlfriend, Ileana. Chef Ethan has great plans for his Pop-up and we’re excited to see it grow! . Chef Ethan’s passion for good food & drive to create stories with his craft,  has led to his success. His story is inspirational- read it below!

1. Where were you born?

I was born in Haworth, New Jersey.

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

I have since started my own pop-up call Gordito’s Gourmet Sandwiches. The pop-up is running through Central Florida right now, and will be a food truck by the end of spring 2020!

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

Something I use on a daily basis that I can’t wait to have in my home, is a vacuum sealer.  It is great not just for food storage and preservation, but by compressing air into the bag it imparts flavor faster than any traditional flavoring process.

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

I truly believe my best sense is my sense of touch. We as chefs and cooks, use our hands every day to create a gift no matter if it’s a simple salad, a huge sandwich or a delicate main course.

5. What advice would you offer to aspiring chefs?

My advice for the next generation is simple… gain as much knowledge as possible and never think you are bigger than any task.  You are young and still have much to learn, as am I, only being 24. I find myself always offering help because the more you can understand, the more your time and talent is worth.

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

If one thing should be perfected is restraint… We love dishes with so many different components, but sometimes less is more.  I find the same amount of beauty in a perfectly crafted burger as I do an over-the-top dish with 15 components.

7. What does good food mean to you?

Good food should evoke emotion.  Good or bad, when I eat food, I want to feel something whether it’s a childhood memory, or a tough loss.  It should be able to drown out distractions that are going on around you.

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

When picking out my outfit I look for two main things, comfort and style.  We are on out feet for extremely long periods of time in extreme heat and cold at multiple times in a day, but we also deal a lot with guests and outside company reps on a daily basis and although we work tough, we have to look good as well.

9. What is your favorite ingredient to work with?

My favorite ingredient right now isn’t an ingredient, but more a technique.  I started to experiment with dry aging at home.  It is a simple technique that has a unique flavor changing effect that is better than your average cut of meat.

10. Favorite food city to dine out in?

Either Miami or New York City.  These are two cities I know very well, and both have large and diverse food cultures that span not only the cities, but the multitude of countries that make up the food as well.

11. Best dish you have ever made?

My smoked Korean BBQ shorts ribs hands down.  It has been a recipe I have been working on my whole career. I am constantly tweaking it a bit, and it’s always a crowd pleaser.

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

There isn’t any one specific food that I crave on my days off (when I have one), but I am always on the lookout for new places to checkout. Not only as a customer, but as a chef to try and understand a new cuisine for my repertoire as well.

13. Person you would most like to cook for?

I shouldn’t say there’s someone I personally want to cook for, but there are some many other talented chefs I would love to collaborate with if given the opportunity.  Chef Chad Minton (Founder of Truecooks), Action Bronson, Chef Michael White, just to name a few…

14. What made you decide to become a chef?

I always had a love for food ever since I was young, but I also knew I wasn’t going to be happy doing some paper pusher job. I was also the child to hard working single mother, so there were times to where I had to make dinner and the more I did it, the better I became, and it kind of became a no-brainer after that.

Shop Chef Ethan’s Look

Connect with our December Chef of the Month

Instagram: @ethanz_eatz

Gordito’s Sandwiches: @gorditossandwiches

CHEF BEN’S YAKISOBA BOWL RECIPE

YAKISOBA

Chef Ben’s Yakisoba & Udon Broth recipes are perfect for the month of November! Stay warm with the Udon Broth, and the Yakisoba noodles will add some stir-fry perfection that you never knew you needed in your life!  This recipe is very quick & simple to make. Find it below!

Ingredients for Udon Broth

  • 1 Gallon chicken stock
  • 1 Gallon veal stock
  • 2 Cups miso paste
  • 2 Ounces sriracha sauce

Directions for Udon Broth

  1. Place all ingredients into a large pot and bring to a boil.
  2. Boil for 2 minutes and remove from heat, place into a plastic container label and  store until needed.

Ingredients for Yakisoba Bowl

  • 2 Cups Udon Broth
  • 1 Packet Yakisoba noodles
  • 1 Each light poached egg
  • 2 Ounces wild mushrooms
  • 1 Ounce pea sprouts
  • 2 Teaspoons canola oil
  • 3 Teaspoons Teriyaki sauce

Directions for Yakisoba Bowl

  1. In a hot wok, saute the mushroom,  pea sprouts, soba noodles and Teriyaki sauce for 2 minutes.
  2. Place into bowl and ladle 2 cups of hot Udon, serve with half an egg.

 

Connect with our November Chef of the Month

Instagram: @chefbendiaz

Catering Instagram: @cbdcuisine 

Website: http://www.cbdcuisine.com/

CHEF BEN’S OREO DONUTS RECIPE

PSX_20190619_163811

Our November Chef of the Month has a delicious sweet treat for us- his Oreo donut recipe! Perfect for breakfast (or dessert), these homemade Oreo donuts are guaranteed to be a hit! Find the recipe below.

Ingredients

  • 8 Cups Oreo pieces
  • 2 Cups all-purpose flour
  • 2 Ounces cocoa powder
  • 3 Ounces granulated sugar
  • 1 Tablespoon baking powder
  • 2 Ounces whole milk
  • 4 Ounces half and half
  • 2 Cups sour cream
  • 1 Ounce canola oil
  • 2 Teaspoons vanilla extract
  • 2 Large eggs

Frosting Ingredients

  • 2 Cups powder sugar
  • 4 Ounces cream
  • 1 Teaspoon vanilla

Directions

  1. Pre heat oven to 350 degrees.
  2. Place the Oreo cookie pieces into food processors and blend smooth until mixture resembles sand texture. Remove the ground cookie pieces and place into a large bowl.
  3. Next, add all-purpose flour, cocoa powder, sugar and baking powder to the Oreo crumbs and whisk to combine.
  4. In a separate bowl, add the whole milk, half and half, sour cream, canola oil, vanilla extract and eggs whisk to combine.
  5. Now, pour in the wet mixture into the dry Oreo mixture and whisk smooth to combine. It should form a slightly thickened batter.
  6. Pour the batter into a large piping bag,  place small silicon donut molds onto a sheet pan and lightly fill the molds ¾ of the way up. Place the mixture into the pre-heated oven at 350 degrees and bake at low fan for 15 minutes.
  7. While the donuts are in the oven, prepare the frosting by combining powdered sugar, cream and vanilla into a bowl and whisk smooth to combine.
  8. Next, remove the donuts from the oven and let sit for 7 minutes to cool. Once cooled, remove the donuts from the molds (they should still be warm) and gently dip one side into the frosting.
  9. Once frosted, place the donuts on a serving tray and garnish with Oreo cookie pieces, serve immediately.

 

Connect with our November Chef of the Month

Instagram: @chefbendiaz

Catering Instagram: @cbdcuisine 

Website: http://www.cbdcuisine.com/

 

%d bloggers like this: