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Chef Pablo’s Hibiscus Crème Caramelle, Lavender Crème Anglaise & Puffed Rice Recipe

by on November 18, 2021 in Chef of the Month, Chef Pablo Lamon, Recipes

Creamy, fragrant and delicious – Chef Pablo’s Hisbiscus Crème Caramelle, Lavender Crème Anglaise & Puffed Rice Recipe is a literal dream come true! Add this November Chef of the Month’s recipe to your cooking repertoire.

Recipe Components

Crème caramelle                           1 ea

Lavender dust                               1 tbsp

Lavender crème anglais               2 silver spoons

Hibiscus puffed rice                     2 tbsp

Crème Caramelle Ingredients

Water                                  300 grs

Cream                                 620 grs

Salt                                     0.6 grs

Recipe Components

Egg                                     150 grs

Hibiscus                              60

Agar                                    5.94

Sugar                                  120 grs

  1. Combine water, cream, hibiscus and agar and take to a boil. Simmer for 3 minutes. Remove from the heat and let it sit for 2 more minutes. Strain with a chinois.
  2. Cool down just enough to make sure the liquid will not cook the eggs.
  3. Mix eggs, salt and sugar without adding any air.
  4. Mix both preparations and pass through a chinois.
  5. Fill in the crème caramelle molds with 90 grs of the hibiscus batter.
  6. Cook at 300 for 40 minutes on a bain-marie.
  7. Remove the molds from the water and let it sit in a cooler for 24 hours.

Lavender Crème Ingredients

Egg yolk                              15 ea.

Milk                                     1500 grs.

Sugar                                   225 grs.

Lavender                            9 grs.

Lavender Crème Directions

  1. Mix the egg yolks with half of the sugar on a metal bowl.
  2. Take the milk to a boil with the lavender and the other half of the sugar.
  3. Slowly pour half of the hot milk over the yolks while whisking.
  4. Combine both preparations and cook until 185 F.
  5. Strain with a chinois on a bowl over an ice bath.

Sweet Hibiscus Powder

Hibiscus

Powder sugar

On the spice grinder blend the hibiscus until powder. Add the powder sugar, mix and sift.

Keep on an airtight container.

Hibiscus Puffed Rice

Jasmine rice

Sweet hibiscus powder

  1. Cook the rice in water for a few minutes until the rice is overcooked.
  2. Spread the rice on a parchment paper and dehydrate it in the dehydrator at F.
  3. Break down the dehydrated rice on the robotcoup.
  4. Deep fry at F until the rice puffs. Season with the sweet hibiscus powder

Lavender Powder

Dehydrate lavender at 110 F for 10 hrs. Blend and dehydrate at 110 F for 5 more hours.

Sift and keep in an airtight container.

Connect with our November 2021 Chef of the Month
Instagram: @chefpablolamon
Website: https://www.pablolamon.com/
Virtual Classes: https://www.pablolamon.com/virtual-cooking-classes

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Chef Pablo’s Beet-Glazed Short Rib Recipe

by on November 11, 2021 in Chef of the Month, Chef Pablo Lamon, Recipes

We’re drooling over our November 2021 Chef of the Month‘s Beet-Glazed Short Rib with Carrot puree & Oyster Mushrooms recipe! Whip up Chef Pablo’s delicious dish for a tasty fall meal or bring it to your next holiday potluck, and it may just become the new hit!

Braised Short Rib Ingredients

  • 135 grs Braised short rib    
  • Beet glaze
  • 70 grs Carrot puree                                 
  • 50 grs Pickled brussels                         
  • Oyster mushrooms         
  • Maldon salt       
  • Short rib
  • Beef stock
  • 40 gr Rosemary
  • 40 gr Kombu
  • Salt
  • 30 gr Whole black peppercorns
  • Canola oil

Braised Short Rib Directions

  1. Salt the short ribs and with the canola oil sear them on a pan.
  2. Deglaze with some of the beef stock.
  3. In a 4” hotel pan put the seared short ribs, the whole black peppercorns in a sachet, the rosemary and the kombu.
  4. Braise at 300 F for 3:40 hrs.
  5. Take the hotel pan out of the oven and let the short rib rest in the juice for 20 minutes.
  6. Carefully remove the beef and strain, first with a big colander to discard all the solids, then double strain 5 times with 2 fine mesh chinoises. The last time, put a sport towel between the colanders.
  7. Let the short rib rest in the walk-in cooler for 24 hours.
  8. Portion the short rib in 4.5 oz squares. Keep the trimmings for croquetas.

Beet Glaze Ingredients

  • 1,000 grs Cooking jus
  • 500 grs Beet juice
  • 50 grs Butter
  • Salt

Beet Glaze Directions

  1. Reducte the cooking juice and beet juice until glazy, finish with the butter off heat. Keep warm.

Carrot Puree & Brussels Ingredients

  • Carrots
  • 120 grs Orange juice
  • Thyme
  • 100 grs Brown Butter
  • 8.5 grs Dry Chipotle
  • 50 grs Garlic Confit
  • 50 gts Miso paste
  • Salt
  • 13.5 grs Guarg gum
  • Apple cider vinegar
  • 85 grs Sugar
  • Water
  • 25 grs Whole Coriander
  • Black Pepper

Carrot Puree & Brussels Directions

  1. Take all the ingredients to a boil, lower the heat and simmer for 1 minute.
  2. Let cool down at room temperature and then whisk in the guar gum.
  3. Keep cold.
  4. For the Brussels: Clean the brussels, cut them in half and remove the middle hard part. Shave them and keep them on an airtight container.

Seared Oyster Mushroom Ingredients

  • 1 pint Cleaned Oyster Mushrooms
  • 1 tasting spoon Shallots brunoise
  • 1/2 spoon Rosemary

Meal Plating

  1. Sear one portion of short rib on a small saute pan, deglaze with 2 oz of beef stock, and covered, put it in the oven.
  2. Dress 50 grams of shaved brussels with 3 tasting spoons of pickling juice.
  3. Pull out the short rib and check with a cake tester that is hot in the middle. Let it rest over a resting rack.
  4. Heat oil on a small sauté pan and sear the mushrooms. When they are well seared on one side, flip them, and add the shallots and rosemary. Cook for 30 more seconds and salt them. Pull them out of the heat.
  5. Plate the warm carrot pure, place the short rib over it and glaze it with the beet glaze.
  6. On one side place the sautéed mushrooms and next to them the pickled Brussels sprouts.

Connect with our November 2021 Chef of the Month
Instagram: @chefpablolamon
Website: https://www.pablolamon.com/
Virtual Classes: https://www.pablolamon.com/virtual-cooking-classes

November 2021 Chef of the Month – Pablo Lamon

by on November 2, 2021 in Chef of the Month, Chef Pablo Lamon

We’re eager to kick off this month with our talented November 2021 Chef of the Month, Pablo Lamon. Chef Pablo was born in Buenos Aires, Argentina, and began his culinary career at the Mausi Sebess culinary institute. Success is not unknown to this chef – he’s worked at the award-winning Palacio Duhai – Park Hyatt Buenos Aires, onboard Celebrity Cruises’ Celebrity Silhouette, and has even competed on Top Chef! Today, he lives in Miami Beach and is the Executive Chef at the Conrad Hotel Miami. Chef Pablo encompasses passion and dedication. He loves every single thing about cooking and has never looked back. All his accomplishments further prove the notion.

1. Where were you born?
Buenos Aires, Argentina. Most beautiful City in the World!

2. Where do you work and where are you based? 
I am the Executive Chef at the Conrad Hotel Miami, and I live in Miami Beach.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
Well, I really like using tweezers, they allow you to be very precise when plating.

4. What is your sharpest sense out of all the 5 senses?
I would say smell.

5. What advice would you offer for aspiring chefs?
Make learning your number one priority, not the money, not the city you want to live in. Find a Chef that you want to work for, and apply to work at his/her Restaurant, no matter where the Restaurant is located or how much they pay you.

6. What is one culinary tip every chef should know and perfect?
How to properly make an omelette. It is embarrassing when I see Chefs that have great experience and don’t know how to do make an omelette.

7. What does good food mean to you?
A good dish, for me, must be nutritious, delicious, meaningful and beautiful. In that order.

8. What features are important to you when selecting your chef outfit?
Well, it has to be fresh, to breathe well and to look good!

9. Favorite ingredient to work with? 
I guess it would have to be some cut of beef that you can braise, like Ossobuco. I love long cooking methods!

10. Favorite city to dine out in?
New Orleans for sure!

11. Best dish you have ever made? 
I am pretty proud of my Beet Hummus, people love it!

12. What do you like to eat most often on your days off? 
Well, I usually try to have a balanced diet, so I try to go for veggies and maybe fish or chicken breast. I also eat a lot of sushi!

13. Person you would most like to cook for? 
Definitely Daniel Humm, I would love his feedback.

14. What are some of the difficulties you’d say that chefs most often encounter?
I guess a big one is living a balanced life, especially at the beginning of your career. There is a lot unnecessary stress, crazy long hours, and bad nutrition. Luckily, now that is changing and there is more consciousness about having a healthy lifestyle in the kitchen.

15. What made you decide to become a chef?
It is weird because even though my Mom is a great cook, I did not have that “growing up cooking with your mother” type of childhood. I did start experimenting at around 15-16 years old, just because I was bored during lunch and I would play with the different ingredients…and then eat them! So that was definitely fun. When the time came to decide what I wanted to do after college, for some reason, there was no doubt in my mind that I wanted to become a Chef. And from the first time that I stepped into my Culinary School, I just loved every single thing about cooking and that love has never left me!

Connect with our November 2021 Chef of the Month
Instagram: @chefpablolamon
Website: https://www.pablolamon.com/
Virtual Classes: https://www.pablolamon.com/virtual-cooking-classes

Shop Chef Aprons

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