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Chef Brazil’s Grilled Lamb Chops With Mint Gremolata Recipe

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A staple, delicious dish, grilled lamb chops are a fantastic way to showcase your culinary talents (while satisfying your taste-buds). Our August Chef of the Month, Brazil Murphy, has shared his delectable Grilled Lamb Chops recipe. Top off this fantastic dish with his Mint Gremolata drizzle. 

(Serves 4)

Ingredients

  • (12) 2 to 3 oz portioned rib lamb chops (the number depends on size of the chops and size of your appetite).
  • 1 cup chopped fresh mint
  • 1 cup chopped fresh Italian parsley
  • 3 cloves garlic
  • 1/2 cup extra-virgin olive oil , plus extra for cooking the lamb
  • 1/3 cup lemon juice
  • Salt
  • Freshly ground black pepper

Directions

  1. Make the gremolata by blending the mint, parsley, garlic, 1/2 cup olive oil, and lemon juice in a food processor or blender until the texture of coarse pesto, scraping down the sides as needed.
  2. To cook Lamb Chops: pre heat grill to a medium temperature.
  3. Season Lamb Chops with salt and pepper on both sides. Grill for 4 to 5 minutes per side for a medium rare temperature.
  4. Let Lamb sit off grill for 5 minutes. Serve with a dollop of gremolata on top of each piece.

Connect with our August 2020 Chef of the Month

Instagram: @spyceco

Website: http://spyceco.com/

August 2020 Chef of the Month- Brazil Murphy

95386826_882076652217864_1571532304300891763_n (1)We’re excited to welcome the month of August and our August 2020 Chef of the Month, Brazil Murphy! Chef Brazil was born and raised in Washington, D.C., and is now a private chef with his own company, SpyceCo, LLC. His start to becoming a culinary expert started out as an accident – originally wanting to purse fashion design, Chef Brazil changed his major to Culinary Arts and never looked back. He’s an impressive chef who loves to incorporate sauces to his dishes. Stay tuned for some awesome recipes from Chef Brazil and shop his look!

1. Where were you born?

Washington, D.C.

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

I’m a Private Chef in the D.C. area. I work for my own company, SpyceCo, LLC.

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

My new favorite kitchen tool is my Smoke gun. I love infusing smoke flavor in fruits, veggies and meats.

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

My sharpest since is my sight. I can see if something is correct or incorrect with a dish before I taste it.

5. What advice would you offer for aspiring chefs?

Practice, read and educate yourself as much as possible. The food trends change each year.

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

The basic sauces. Once you learn the basics. You can master any sauce.

7. What does good food mean to you?

Good food is food that is locally sourced and cooked using the freshest ingredients. You can taste the difference.

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

Comfort is most important. I have to feel like I can wear it everyday. I also love zippers and hidden pockets.

9. Favorite ingredient to work with?

Mushrooms. They are so versatile – earthy and meaty. It can be used in a plant based dish to give a meat-like texture and can also stand up to every high temperature cooking technique.

10. Favorite City to dine out in?

Washington D.C.

11. Best Dish you have ever made?

Miso glazed Mahi Mahi with Sriracha potatoes.

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

Sushi and Tacos.

13. Person you would most like to cook for?

Chef Jeff Henderson. I always admired his story and I purchased a few of his books.

14. What made you decide to become a chef?

I actually wanted to be a fashion designer. Culinary Arts happened by accident. I changed my major from fashion to culinary arts on the first day of college.

 

Connect with our August 2020 Chef of the Month

Instagram: @spyceco

Website: http://spyceco.com/

 

Chef Jameel’s Red Wine and Chocolate Milk Braised Short Ribs Recipe

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Summer couldn’t be a more perfect time to try Chef Jameel‘s Red Wine and Chocolate Milk Braised Short Ribs recipe. Packed with savory ingredients and a delectable burst of flavor, these specialty short ribs will be the dish you’ll crave all summer! Find the recipe below.

Ingredients

  • 8 beef short ribs
  • 2 carrots (rough chop)
  • ½ celery stalk
  • 4 garlic cloves
  • 2 onions (rough chop)
  • 2 thyme (fresh sprigs)
  • 2 oregano (fresh sprigs)
  • 4 cups beef stock
  • 1 TBS tomato paste
  • 1 bottle of dry red wine
  • 4 cups chocolate milk

Directions

  1. Heat the oil in a large saute pan over high heat, season the ribs aggressively with salt and pepper and dredge in flour.
  2. Fry the ribs in small batches, add oil as needed. 2-5 mins per batch, place the rest of the ribs in a separate pan.
  3. Cut down your heat in the same pan, add your onions, celery, carrots and garlic.
  4. Cook on low for 1-3 mins.
  5. Deglaze the pan with red wine.
  6. Scrape the bottom of the pan, add beef stock and let it come to a boil.
  7. Add chocolate milk and add the short ribs to the pan.
  8. Wrap tightly and cook in the oven at 275 degrees for 2.5 hours.

Connect with our July 2020 Chef of the Month

Instagram: @chefmeels

YouTube: ChefMeelsCooksTv

Restaurants:  @atriumcafe_

Chef Jameel’s Shrimp and Grits Recipe

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A traditional Southern dish, Shrimp and Grits is hands-down one of the tastiest comfort foods we’ve had. Our July Chef of the Month, Jameel Chambers has shared with us his go-to Shrimp and Grits Recipe. It’s simple to make and a guaranteed crowd-pleaser. Find it below!

Ingredients

  • 1 cup grits
  • 1 cup milk
  • 1 cup water
  • 4 TBS butter
  • 1 tsp chopped garlic
  • 16 oz shrimp
  • Kosher salt, to taste
  • Black pepper, to taste
  • Paprika, to taste
  • ½ cup sweet chili

Directions

  1. Bring milk and water to a boil, reduce heat and add grits. Stir frequently to prevent clumping.
  2. Add butter, stir in well and let simmer for 10 minutes.
  3. Heat up a medium saute pan with oil.
  4. Season the shrimp with salt,pepper and paprika.
  5. Add shrimp to the hot pan until bright red then glaze the pan with sweet chili.

Connect with our July 2020 Chef of the Month

Instagram: @chefmeels

YouTube: ChefMeelsCooksTv

Restaurants: @thesaucebse

@atriumcafe_

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 owns the Atrium Cafe – a 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. Plus, check out his look

 

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: @atriumcafe_

 

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 how to make a sizzling ribeye 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 and shop his look!

 

 

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

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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

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