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Chef Eddie G.’s Pan Seared Scallops Recipe

Photographer credit: Bill Brady Photography

Our October 2020 Chef of the Month has shared the ultimate mouthwatering recipe: Pan Seared Scallops with a Barrow’s Ginger Reduction and Micro Green Medley. This scallop recipe is simple to make and the ginger reduction adds a nice explosion of flavor. Add a microgreen salad for a finishing twist!

Ingredients

  • 12 large scallops
  • Extra virgin olive oil
  • ½ cup Barrow’s Intense Ginger Liqueur
  • 1 clove garlic, minced
  • 1 Tbs. butter
  • 1/2 lb. micro greens

Directions

  1. In a sauté pan, heat 3 tablespoons of extra virgin olive oil.
  2. Dry the scallops and gently place in hot oil, quickly browning the scallops on both sides. Place to the side of the pan and reserve.
  3. Add ginger liqueur carefully, and add minced garlic.
  4. Let reduce, adding butter until it’s the consistency of syrup.
  5. Place scallops on micro greens and top with the ginger glaze.
  6. Enjoy!

Contacts and Channels:

Website:

http://chefeddieg.tv/

Facebook:

@ChefEddieG/

@chefeddieglocavoretvshow/

@locavoremedia/

Instagram

@chefeddieg/

@locavoremedia/

Chef Eddie G.’s Pan-Seared Local Tuna Recipe

Photographer Credit: Javier Bonet

Our October 2020 Chef of the Month, Chef Eddie G., is sharing his delicious Pan Seared Local Tuna Recipe with a Sautee Garlic and Chardonnay Broccolini and Honey Soy Reduction. This tuna steak recipe is one of the many examples of Chef Eddie G. incorporating local ingredients to create his fantastic dishes. Find the recipe below!

Ingredients

  • 8 oz. center cut tuna
  • sesame seeds
  • salt & pepper
  • 1 bunch broccolini
  • 4 garlic cloves, minced
  • 1/4 cup olive oil
  • 5 Tbs unsalted butter
  • 1/2 tsp freshly ground pepper
  • 1/2 cup Chardonnay or other dry white wine
  • 1 cup soy sauce
  • 1 cup honey
  • Freshly mashed potatoes

Directions

Tuna Directions
  1. Season the tuna with salt and pepper.
  2. Crust the tuna with the sesame seeds.
  3. Coat a sauté pan with olive oil and sear the tuna, 30 seconds on each side, and put aside to reserve.
Broccolini Directions
  1. Blanch broccolini. Sauté garlic in butter until fragrant.
  2. Add white wine, salt and pepper to taste.
  3. Add broccolini to pan and coat with sauce
Honey Soy Reduction
  1. In a small pot, combine soy sauce and honey.
  2. Reduce until it’s the consistency of syrup.
Serving
  1. Slice tuna
  2. Serve over mashed potatoes and garnish with honey soy reduction.
  3. Plate with broccolini

Contacts and Channels:

Website:

http://chefeddieg.tv/

Facebook:

@ChefEddieG/

@chefeddieglocavoretvshow/

@locavoremedia/

Instagram

@chefeddieg/

@locavoremedia/

October 2020 Chef of the Month – Chef Eddie G.

We’re excited to re-introduce the talented Chef Edward Gallagher III A.K.A, Chef Eddie G., as our October 2020 Chef of the Month! An alumnus of Johnson & Wales University of Culinary Arts, Chef Eddie G. is also a celebrity chef, restaurant consultant, TV Personality and the star of his own TV show, Chef Eddie G. Locavore. This Chef is originally from New York and he likes to say that he’s now based in “whatever hotel [he’s] in that night”, and reflects on his love of traveling the world to share his love cooking for people. We’re honored to have him in our ChefUniforms family! Stay tuned for some delicious recipes & shop his look!

1. Where were you born?

Manhattan, New York.

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

I do restaurant consulting, I film a TV show called Chef Eddie G. Locavore, and I’m based in whatever hotel I’m in that night. But seriously, I am fortunate to travel the world and share my love of food and cooking for people.

3. What made you decide to become a chef?

Originally, I had friends who were a lot older than me, like 5 or 6 years older, and they all worked in the restaurant business. They wanted me to work with them, and I got a job in an Italian restaurant in New York when I was 13 years old. I started in the restaurant washing dishes and worked my way up over the next few summers. Over time, the Chef said I should get into the culinary world and I thought, “that’s interesting.”

I went to Johnson & Wales University and graduated from their Culinary Arts Program, and I’ve been in the restaurant business my whole life.

That first job was just a summer job… and here we are 41 summers later.

4. What have been some of your favorite events that you’ve cooked at?

Personally, I love cooking at Super Bowl events. I’ve been doing that 10 or 12 years now, and I just love the activity around the Super Bowl.

I love cooking at food and wine festivals, and I’ve done Las Vegas, Atlantic City, South Beach, Saint Lucia, Jamaica and others.

In addition, I really enjoy doing culinary demos with large crowds — love the atmosphere — and I love the small and boutique events, too.

Super Bowl LIII

5. What television shows/cooking competitions have you appeared on?

Television Shows

Cooking Competitions

  • Maria Bartiromo competition on CNBC
  • Disney Food and Wine Festival
Chef Eddie G. Locavore Episode 4

6. You recently launched a new show called Chef Eddie G. Locavore on Amazon Prime. Tell us about that. What was the idea behind it?

It incorporates traveling, getting to see new places, meeting great people, learning about the culture and the different foods you don’t normally see.

I love that — seeing foods I’ve never experienced before and getting to cook with them.

And then every episode ends with an event, whether it’s a farmer’s dinner for four people or the Super Bowl last year in Atlanta for 250,000 people.

Cover photo for Chef Eddie G. Locavore

7. What has been your favorite experience during shooting?

Bringing my parents to the Tuscany Food and Wine Festival and the Florence Cheese Festival. All of us being together in Italy for the first time, learning about the cuisine, seeing the country… that was a definite highlight. 

8. What have you been doing during the recent pandemic?

As part of the restaurant consulting that I do, I’ve been helping restaurants formulate a game plan, figure out the social distancing aspect of it, the food safety part of it, all of those elements.

On a related note, I’ve been consulting with Gosman’s restaurant in Montauk, NY, for the past five years with the long-range focus on lowering food costs and labor costs and increasing revenue. And we’ve done that, successfully, even in this pandemic.

I’m so thankful for this, and it’s also a hard reality that a lot of my friends are losing their restaurants right now. It’s a very hard time in the restaurant industry.

Cooking for First Responders & National Guard

9. What advice would you offer for aspiring chefs?

Don’t do it! Go become a doctor or dentist or something like that.

Ok, truthfully, I love this industry.

It’s not for everybody. You have to be willing to work when everybody else is off, and be off when everyone is working. You work holidays and weekends.

But if you’re passionate about it, like I have been, there’s no greater industry to be in. To be able to nourish people, to help people —  there’s nothing more rewarding than that.

While the industry can be very thankless externally, internally it’s a very thankful industry.

During the pandemic, I’ve seen a lot more people being very thankful. More so in the beginning, but for the most part people have been grateful for our service.

Paso Robles Sip & Taste Festival

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

I would say my chef knife with the 10-12 inch blade. But I love an emulsion blender.

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

What a great question that is!

I believe it’s the art of pan searing. This is the technique that most people get the most jammed up on. I can always tell the abilities of a Chef or someone with culinary skills by how well they pan sear something, whether it’s tuna, scallops, steak. If you can put a good pan sear on a piece of meat or protein, I can usually tell whether someone knows what they’re doing or not. I think it’s the biggest technique to perfect.

And going in another direction, I’m big with sauces. To me, being able to make a good sauce shows how good a Chef or cook is. For example, I can tell by how well they can create the five Mother Sauces: béchamel, espagnole, hollandaise, tomato, and veloute.

Pan Seared Atlantic Halibut

12. What does good food mean to you?

I’ll answer that by sharing a story. Not too long ago, my team London and Tracey were in Montauk, and we had some other friends join us. We sat around the grill, enjoyed some wine, talked, and took our time grilling lobster and cooking off clams in cream sauce and sharing it all.

To me, good food is the whole package. It’s the atmosphere, it’s the people around the table, it’s the love. It’s all that.

Good food is obviously fresh and local, but when it’s combined with the people you’re surrounded by and sharing it with, that’s what makes good food — and a great meal.

As part of our nonprofit Chefs for Vets, we also do a lot of serving of people less fortunate. It’s all about the people who are gathered around the table and sharing time.

Chef Federica Continanza’s kitchen with Chef Guy Mitchel

13. What sort of features do you look for in your chef outfit?

First of all, I love working with the team at ChefUniforms. They’re so easy to work with and they understand this industry.

Their entire collection of chef apparel — from jackets to pants to aprons — are all top of the line.

They’re great quality, have deep pockets, and the price points are extremely competitive. And they’re great looking.

The biggest thing in our business is safety, and ChefUniforms creates stylish protective gear.

As a Chef, you’re working around hot grease and flames. You don’t want grease soaking through and burning your arms or legs. Their chef coats and pants are safety-first. If grease comes off anywhere and on to these pants, it doesn’t burn you. And same thing with the chef coat. If I get a grease splatter from a pan on the stove, it’s going to hit the jacket and not burn my arm.

Their chef apparel is also comfortable while being stylish. I like the chef’s pants with the stripes. It’s like wearing sweat pants all the time — so nice when you’re spending long hours in a hot restaurant kitchen.

14. Favorite ingredient to work with?

This changes all the time! It changes based on where I am.

I love garlic. I love Sriracha. Those are the two I think of immediately.

In Montauk, horseradish is a good one. Ginger is another ingredient I like cooking with.

I also really enjoy cooking with local flavors. For example, if I’m cooking in the islands, I like a little heat — peppers, poblanos, or habaneros. If I’m in California, I go more citrusy, with lemons, oranges. In Costa Rica, it’s citrus and avocados.

Pinot Noir Braised Short Ribs, Horseradish Puree

15. Favorite city to dine out in?

I can be a homer and say New York, right?

Barcelona is also a great food town. Tuscany was out of this world, and Florence, too.

One of the best restaurants I ever went to was on the island of St. Kitts and Nevis with a view of the volcano. That was probably one of the best.

But I can appreciate a plate from the vendor on the beach selling ceviche and grilled fish out of a shopping cart just as much as a 5-star meal.

16. What is your favorite dish to make?

I get asked that a lot. I love tapas, small plates, picking and tasting different flavors. And I like people picking and tasting the different things I’m cooking.

But generically, I love doing plays on Surf & Turf — some kind of seafood and meat combination.

Maybe that’s because I’ve lived in both areas.

I was doing a cooking demonstration a few years ago at a food and wine festival and someone asked what was my favorite food to cook. I said Surf & Turf — like filet mignon and lobster tail, or a rib eye with some shrimp or scallops. I’ll never forget this young girl watching the demo raised her hand and asked, “Was that because you lived in Colorado and South Carolina?” I’d never thought about it, but maybe that is why.

Cooking in Guadalajara (Locavore Episode 1)

17. What food could you eat every day and never grow tired of?

Sushi!

But another that I could eat often is pizza. I try to keep carbs down in my normal diet and also not eat too many fried foods, but I do love pizza.

And one more — Cheerios and peanut butter. I eat this almost every day!

Contacts and Channels:

Website:

http://chefeddieg.tv/

Facebook:

@ChefEddieG/

@chefeddieglocavoretvshow/

@locavoremedia/

Instagram

@chefeddieg/

@locavoremedia/

ChefUniforms.com Ambassador Chef Eddie G. Stars in New Show, Locavore

Here at ChefUniforms.com, we’re proud to share that our very own Chef Ambassador and previous 2017 Chef of the Month, Chef Eddie G., has recently launched a new series on Amazon Prime titled Locavore.

Celebrity Chef Eddie G. has previously starred on Food Network’s The Great Food Truck Race, has been featured on Disney, NBC and has cooked more than 11 Super Bowl and 5 Rose Bowls.

Each month, Locavore, a show with a farm-to-table focus, features Chef Eddie G. as he travels around the world, from Mexico to Italy, sampling the local food and drink that is unique to each destination. Chef Eddie G. is also seen conversing with the destination’s locals as he embraces diversity and the local flavor that is fundamental to capturing Locavore’s unique aroma. Throughout the series, he can be seen wearing our exclusive Chef Uniforms gear – including our latest Performance collection!

“I love traveling and cooking all over the world, like filming in Tuscany for my Locavore series on Amazon Prime. There are enough unknowns – new kitchens, different heat sources, new ingredients – that the quality and consistency of my chef apparel means everything. The chef jackets and pants I wear from Chef Uniforms are not only top of the line in design and safety, but they’re stylish and comfortable as well.”

Chef Eddie G.

Want his look? Check out our exclusive collections of chef coats and chef pants, Chef Eddie G. can be spotted wearing the following chef favorites:

NEW PERFORMANCE FABRIC - Men's Snap Closure Chef Coat - Poly/Spandex STRETCH

NEW PERFORMANCE FABRIC – Men’s Snap Closure Chef Coat – Poly/Spandex STRETCH

From our latest, exclusive collection with our most innovative fabric, the Performance chef coat is a culinary-must have. It’s made out of a lightweight 92/8 polyester/spandex tech poplin blend.

UA CHEF ™ Men’s -LIGHTWEIGHT- Short Sleeve Coat with -MESH- Side Panels

This modern chef coat features button closures and mesh side panels. It has a chest pocket, thermometer pocket, and is made out of a lightweight easy care 65%polyester/35% combed cotton poplin fabric.

Industry Line Chef Men’s 3/4 Sleeve Double Breasted Coat with Piping & Contrast Details

This tailored chef coat for mean includes a metal button closure, piping, a triple pen pocket and is made out of a 65% polyester/ 35% cotton fabrication.

Men's Double Breasted Long Sleeves Chef Coat - Fabric Covered Buttons and -MESH- Back Panels

Men’s Double Breasted Long Sleeves Chef Coat – Fabric Covered Buttons and -MESH- Back Panels

This premium, traditional chef coat is double breasted, has a reversible closure and fabric covered buttons. It has a mesh back panel and a fabric composition of 65/35 poly/cotton twill.

UA CHEF ™ Men’s Chalkboard Baggy Chef Pants

Our Chalkboard printed chef pants feature a fun pop of color and favorite culinary ingredients! These tapered leg chef pants sit at the waist and have a baggy fit. The pants also include 2 side pockets and 2 back pockets for ultimate storage. It’s made out of a 3/1 100% cotton twill!

Interested in some chef uniforms? Check out chefuniforms.com for quality chef coats, chef pants, chef aprons, chef shoes and more at affordable prices. Look your best, for less.

For more information on Chef Eddie G., check out his social media:

Instagram: @chefeddieg
Twitter: @EddieGChef
Facebook: @ChefEddieG
Website: http://chefeddieg.tv/

Click here to stream Locavore on Amazon Prime Video!

Chef Eddie G’s Sauteed Seafood Medley

Sauteed Seafood Medley with Safron Pasta Garlic Cream Sauce (1).pngI’ll title this, “All Chefs Detest Recipe Writing.”

I’m assuming anyone reading this recipe is a more advanced cook/Chef, based on Chef Uniforms demographics and following. Rather than focus on the recipe let’s focus on the techniques. Let’s assume we are cooking for 2 to 4 people.

The most important part of any dish is the sauce, and all sauces are derived from 5, “Mother Sauces.” RE: Escoffier 1910. In this case, it is a Bechamel Sauce.

2 – Bunches Garlic – cleaned

1 – pt. Heavy Cream

In a medium saucepan simmer garlic until soft.

2 oz –  EVOO coat large saute pan

4 oz – grape tomato halved, mushroom sliced, scallop, clam, mussel, shrimp, lobster – anything you like – asparagus …, think color . Saute in a large pan until cooked through.

Ladle Garlic Cream Sauce into Large saute seafood mixture and continue saute until desired consistency, usually to coat the back of a spoon.

1/2 lb.  Add any cooked pasta to mixture; cavatelli, linguine or fettuccine.

Top with chopped parsley, grated cheese and crushed black pepper .

Restaurant cooks love this recipe because it is a quick pick up. If a kitchen is in the weeds, this dish if mise en place correctly can be ready in 2 to 3 minutes, as opposed to a medium-well filet mignon which can take 20 minutes cooked correctly.

Stay tuned for more recipes and techniques to follow.

Follow Chef Eddie G’s #CulinaryJourney 

Twitter: @eddiegchef

Instagram: @ChefEddieG

Facebook: @ChefEddieG

ChefEddieG.com 

October 2017 Chef of the Month Eddie G

Introducing our October Chef of the Month Edward Gallagher III aka Chef Eddie G! Chef Eddie is an American Chef, author, TV personality, born and raised in New York City. His long list of accomplishments includes being an alumnus of Johnson & Wales University of Culinary Arts, owning five restaurants, and cooking in the last eight NFL Super Bowls! Read more below about Chef Eddie G and we’re beyond honored to welcome him to the ChefUniforms family!

 

1. Birthplace:

Manhattan, NYC

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

I have been fortunate to travel and cook, filming my experiences for the last 10 years. I would say New York would be home base.

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

My favorite tool in the kitchen is probably an emulsion blender, but great knives and sauté pans are important as well.

4. What advice would you offer for aspiring chefs?

I tell everyone who is interested in becoming a cook and eventually a Chef that the business is tough, with long hours, but is the most amazing experience to nourish and please other humans with great fresh ingredients.

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

Tips that every cook or chef should know is number one, clean as you go and number two learn correct temperatures of meats and fish and how to pan sear an item.

6. What features are important to you when selecting your Chef outfit?

The most important feature when selecting a Chef outfit would be comfort, it’s very important to be comfortable in clothes you are in 12 hours a day most of the time warm environments.

7. Favorite ingredient to work with?

My favorite ingredient would be things I find as I travel, food items indigenous to the area I’m at, Southern Spain has a ‘Roff Tomato’ that I loved cooking with, in Haiti the diri ak djon djon mushroom was amazing to cook with as well. Siracha would be the easy answer.

8. Favorite City to dine out in?

Wow so many, Barcelona Spain – wine & tapas, Negril Jamaica – Jerk Chicken & Red Stripe or Minsk Belarus for draniki & vodka.

9. Best Dish you have ever made?

Best dish I ever made would be Cajun Catfish with a Shrimp Cous Cous and charred asparagus, my mom & dad loved it!

10. Place you eat most often on your days off?

Ah, the place I eat most often would probably be local fresh sushi or pizza.

11. Who would you like to cook for? 

I have been so lucky to cook for so many pro athletes, celebrities and actors but the people I love to cook for are my friends and family and anyone who needs a meal. I try to do volunteer work whenever I’m free and there is nothing like cooking food for someone that needs nourishment.

12. What is currently on your DVR or Netflix queue?

Other than sports, I don’t spend much time watching TV.

Connect with Our October Chef of the Month:

Website: http://www.chefeddieg.com/

Instagram: @chefeddieg

Twitter: @EddieGChef

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