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No-Bake Energy Balls by Chef Claudia D.

by on June 17, 2022 in Chef Claudia Diawara, Chef of the Month, Recipes

Who hasn’t felt low battery in the middle of an endless day? We’ve sure been there and our June 2022 Chef of the Month has got us all. She put together these amazing No-bake energy balls, for us to get our chef on while at home, and be prepared for the busy days ahead. Who knew we could get so many rich ingredients put together and deliciously combine them into a powerful snack…

Check out her recipe and ingredients below:

Ingredients

  • 1 1/2 cups no-stir creamy peanut butter
  • 1/2 cup honey
  • 1 1/3 cups old-fashioned oats (rolled oats)
  • 1/2 cup vanilla protein powder
  • 1/8 teaspoon salt
  • 1/2 cup mini dark chocolate chips

Instructions

  1. Add the no-stir creamy peanut butter, honey, rolled oats, vanilla protein powder, salt, and mini dark chocolate chips to a mixing bowl and use a rubber spatula to mix until the batter is combined.
  2. Use a mini cookie scoop or a spoon to drop energy balls with a spoon onto a wax paper covered cookie sheet. They should be around 1 inch in size.
  3. Roll the energy balls with your hands to form the shape.
  4. Place the cookie sheet with the energy bites on it in the fridge for 1 hour, or until the balls are hardened
  5. Transfer energy balls to a Ziploc bag and store in the freezer.
  6. Enjoy anywhere, anytime!

Connect with our June 2022 Chef of the Month
Instagram: @chef_claudiad
Business: @greenlabkitchen

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Oven-baked Marinated Beets and Labneh Cheese with Almonds

by on May 23, 2022 in Chef of the Month, chef simona lauren, Recipes

Bringing the mystery to our kitchens and tables, Chef Simona introduces her Marinated Beets recipe. Carefully delivered along Labneh cheese and almonds after going through an oven-baked process. We invite you to dive in and experience the new flavors this plate can bring to your future meals! Below is a detailed list of ingredients for both the main dish and marinade. Follow this recipe and you can too accomplish this culinary work of art!

Ingredients

  • 3 medium beets
  • 1 jar of labneh cheese (this can be replaced by goat cheese)
  • Rice paper (most commonly used to make Spring Rolls)
  • 2 cups of oil
  • 50 grams of almonds
  • 100 grams of arugula salad
  • 100 grams of frozen green peas
  • A handful of fresh mint leaves
  • 1 a.s. soda
  • A pinch of salt

For the marinade

  • 100 ml. of Apple Cider Vinegar
  • 200 grams of sugar
  • 300 ml. of water
  • 2 bay leaves
  • 4 corns of allspice

Production Process

  1. Place the unpeeled beets on a baking sheet and bake at 180C for about 40 minutes until slightly soft.
  2. Heat the oil, preheat the fire, and place it on the rice paper.
  3. Everything will happen very quickly, so be sure to have a paper towel, where you will place the baked rice paper. As soon as they puff, pull them out immediately.
  4. Boil a cup of water, add baking soda, boil the peas for 2 minutes, simmer and place them in ice-cold water. Drain them.
  5. In a blender, add your handful of mint, salt, and blanched peas. Add 3 tablespoons of water and grind everything to a smooth mass. If you want the mass to be a beautiful green, make sure the blender doesn’t heat up.
  6. Prepare a pot and add all the ingredients for the marinade, bring to a boil.
  7. Get the cleaned beets and cut into slices with the thinnest number of “mandolins”. Add the still warm marinade and keep them in there for at least a few hours.
  8. Take some of those beets, drop them in the blender and make a puree out of it for beautiful plating and textures.

After a few hours, you can start plating the dish.

Connect with our May 2022 Chef of the Month
Instagram: @chefsimonalauren
Website: www.chefsimonalauren.com
Facebook: Simona Lauren

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Asian-marinated Squid by Chef Simona

by on May 6, 2022 in Chef of the Month, chef simona lauren, Recipes

Dive in with us into Chef Simona Lauren’s Asian marinated squid with squid ink spaghetti and sriracha mayonnaise. This innovative recipe allows 4 servings and can be described as a fresh and exclusive twist on a plate where squid is the main character.

Ingredients

  • 2 medium-sized cooled octopus
  • 3 tablespoons of squid ink
  • 150g. of spaghetti pasta (I use homemade, but you can do without them)
  • 4 slices of garlic
  • 80 grams of Ponzu sauce
  • 2 teaspoons of Sriracha sauce (it can replace Chili sauce)
  • 100 grams mayonnaise
  • 2 lemons

Production process

Before making squid, be sure to boil it in boiling water and peel off the skin. Scalded octopuses do not harden during baking and do not become rubbery. Be sure not to skip this step.

Squid Marinade

  1. Stir in the ponzu sauce, grate the lemon zest, finely chop the garlic, add the 1st-century sriracha and leave to marinate until the pasta is ready. Salt is not needed, because the ponzu sauce is already quite salty.
  2. Boil water. Add salt and a pinch of oil. Cook the pasta for 7-8 minutes or until they are almost cooked, but still a little green inside (al dente).
  3. Put the pasta in a preheated pan with the remaining finely chopped garlic. Add the water in which you boil the pasta and 3 tablespoons of edible squid ink. Sautee for a few more minutes until the pasta is soft and black.
  4. Mix the mayonnaise with the remaining sriracha sauce.
  5. In a heated skillet, fry the squid over high heat until cooked through.

Connect with our May 2022 Chef of the Month
Instagram: @chefsimonalauren
Website: www.chefsimonalauren.com
Facebook: Simona Lauren

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Deviled Eggs with Crispy Chicken Skin by Chef Keith

by on April 27, 2022 in Chef of the Month, Recipes

Ingredients

  • 6 Chicken Skins
  • 6 Eggs
  • Kosher salt and pepper
  • 1 tablespoon Smoked Paprika
  • 4 tablespoons Pickle Juice
  • 3 tablespoons Mayonnaise
  • 1 tablespoon Hot Sauce

Directions

1. Preheat oven to 375 F.

2. Get two baking sheets that are the same size.

3. On one sheet, lay the chicken skins flatted out. Salt them and place the second baking sheet on top of the chicken skins to press them down.

4. Bake for 10-15 minutes until crisp. Let cool for 10 minutes.

5. In a pot of boiling water, boil the eggs for 10 minutes until fully cooked. Let the eggs cool completely and peel.

6. Cut the peeled eggs down the middle and place the yolks in a medium mixing bowl.

7. Add mayo, pickle juice, hot sauce and a pinch of salt and pepper to the yolk mixture.

8. Mix the yolk mixture well and blend until smooth.

9. Chill for 2 hours.

10. Place this mixture into a pastry bag or a zip lock bag with a cut in the corner to pipe this mixture onto the egg.

11. Break the cooled chicken skins into small pieces. Top the egg with the chicken skins.

Connect with our April 2022 Chef of the Month
Instagram: @keithsarasin
Aatma Restaurant: www.aatmarestaurant.com | The Farmers Dinner: www.thefarmersdinner.com
Facebook: @chefkeithsarasin

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Chef Keith’s Masoor Dal Samosa Recipe

by on April 23, 2022 in Chef of the Month, Recipes

Ingredients

  • 3 tablespoons Canola Oil
  • Pinch of Hing Aka Asafetida
  • 2 teaspoons of Cumin and Ajwain Seeds
  • 1 cup of chopped onion
  • 3 teaspoons minced ginger
  • 2 teaspoons Kosher salt
  • 3 teaspoons Turmeric
  • 3/4 cup chopped tomatoes
  • 1/4 cup water
  • 3 cups of Masoor Dal
  • 1 tablespoon Kassori Meti
  • 1 teaspoon Garam Masala
  • 1/4 cup chopped Coriander (Cilantro)

Directions

1. Heat 3 tablespoons of oil in a pan.

2. Add a pinch of hing into the oil.

3. Add cumin and ajwain seeds (2 tsp. each).

4. Once they pop, add 1 cup of onion to the oil.

5. Add 3 tsp of ginger.

6. Add 2 tsp of salt and stir.

7. Add 3 tsp of turmeric and ¾ cup of chopped tomatoes.

8. Add ¼ cup of water.

9. Add 3 cups of dal and cover the mixture with water.

10. Cover the dish partway and cook for 20 minutes on low heat or until the dal absorbs all the liquid.

11. Add Kassori Meti and Garam Masala (1 tsp).

12. Add chopped cilantro and serve hot.

Connect with our April 2022 Chef of the Month
Instagram: @keithsarasin
Aatma Restaurant: www.aatmarestaurant.com | The Farmers Dinner: www.thefarmersdinner.com
Facebook: @chefkeithsarasin

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Chef Keith’s Chicken Tikka Masala Recipe

by on April 18, 2022 in Chef of the Month, Recipes

We couldn’t wait to share one of Chef Keith’s incredible recipes! Take a bite of his Indian-inspired, Chicken Tikka Masala recipe.

“This is a dish consisting of diced chicken breast in curry sauce. The dish was popularized by cooks from India, Pakistan and Bangladesh living in Great Britain and is offered at restaurants around the world.”

Ingredients

  • 1 medium onion
  • 2 chiles
  • 2 tablespoons Ginger-Garlic Paste
  • 1 tablespoon Chili Powder
  • 2 tablespoons Turmeric
  • 1 tablespoon Garam Masala
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato puree
  • 2 cans diced tomatoes
  • 2 lbs. chicken breast
  • 10 curry leaves
  • 5 tablespoons yogurt
  • Chopped Coriander (Cilantro)
  • 2 tablespoons salt

Directions

1. Heat oil in a pan.

2. Add onions.

3. After 2 minutes, add ginger garlic, salt, garam masala, and chilies.

4. Dice the chicken breast.

5. Add brown sugar, turmeric, and chili powder into the onion mixture cooking for 2 minutes.

6. Add tomato puree sautéing off.

7. Add diced tomatoes and cook for 4 minutes.

8. Add this mixture to a blender and blend well for 2 minutes.

9. Cook chicken in the pan you used for the onion mixture.

10. Once the chicken is cooked, add the blended sauce.

11. Add curry leaves and half the chopped coriander. Cook for 20 minutes on low.

12. Add yogurt and stir well.

Connect with our April 2022 Chef of the Month
Instagram: @keithsarasin
Aatma Restaurant: www.aatmarestaurant.com | The Farmers Dinner: www.thefarmersdinner.com
Facebook: @chefkeithsarasin

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Chef Adriana’s Octopus Galician Style with Potatoes and Paprika Recipe

by on March 2, 2022 in Chef Adriana Sanchez-Perez, Chef of the Month, Recipes

Seafood AND potatoes? Count us in! Our March 2022 Chef of the Month’s Octopus Galician style with potatoes and paprika is our newest go-to dish.

“This recipe was inspired by the north of Spain in Galicia, this dish has very few ingredients and is simple to make and the flavor accent is Smoked Paprika and a really flavorful robust olive oil.”

Serves 4

Ingredients

  • 2 pounds of octopus cleaned, head and beak removed
  • 3 Yukon gold potatoes 
  • ¼ cup of robust extra virgin olive oil
  • 1 onion sliced in half
  • 2 bay leafs
  • 1 teaspoon of smoked paprika
  • Garnish: flat leaf parsley or microgreens

Directions

  1. In a 6 qt pot, boil water and add the bay leaves and onion.  
  2. Dunk the octopus 3 times to “scare it” then add back in boiling water and boil for 25 min.
  3. Remove octopus and set aside and save water
  4. In this water add the potatoes and boil for 12 min or so until fork-tender, the flavor of the octopus left in the water will infuse them with flavor.
  5. Slice the potatoes and create a base of the potatoes on a plate, place the octopus on top drizzle with olive oil and sprinkle with paprika and salt.
  6. Garnish with micro-greens and parsley

Connect with our March 2022 Chef of the Month
Instagram: @chefa_adriana
Website: https://www.drianafoods.com/
Facebook: @drianafoods

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Asian-marinated Squid with Squid Ink Spaghetti and Sriracha mayonnaise by Chef Simona

by on March 1, 2022 in Chef of the Month, Recipes

Ingredients

4 servings

  • 2 medium-sized cooled octopus
  • 3 tablespoons of squid ink
  • 150g. of spaghetti pasta (I use homemade, but you can do without them)
  • 4 slices of garlic
  • 80 grams of Ponzu sauce
  • 2 teaspoons of Sriracha sauce (it can replace Chili sauce)
  • 100 grams mayonnaise
  • 2 lemons

Production process

Before making squid, be sure to boil it in boiling water and peel off the skin. Scalded octopuses do not harden during baking and do not become rubbery. Be sure not to skip this step.

Squid Marinade

  1. Stir in the ponzu sauce, grate the lemon zest, finely chop the garlic, add the 1st-century sriracha and leave to marinate until the pasta is ready. Salt is not needed, because the ponzu sauce is already quite salty.
  2. Boil water. Add salt and a pinch of oil. Cook the pasta for 7-8 minutes or until they are almost cooked, but still a little green inside (al dente).
  3. Put the pasta in a preheated pan with the remaining finely chopped garlic. Add the water in which you boil the pasta and 3 tablespoons of edible squid ink. Sautee for a few more minutes until the pasta is soft and black.
  4. Mix the mayonnaise with the remaining sriracha sauce.
  5. In a heated skillet, fry the squid over high heat until cooked through.

Connect with our May 2022 Chef of the Month
Instagram: @chefsimonalauren
Website: www.chefsimonalauren.com
Facebook: Simona Lauren

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Chef Covas’ Grilled Swordfish w/ Salsa Verde Recipe

by on February 10, 2022 in Chef Covas, Chef of the Month, Recipes

Marinated, fresh and delicious. We’re drooling over Chef Covas’ Grilled Swordfish w/ Salsa Verde recipe. Our February 2022 Chef of the Month knows how to stir things up in the kitchen!

Ingredients

  • Nonstick cooking spray
  • 4 swordfish steaks
  • Olive oil
  • Coarse salt
  • Freshly ground black pepper
  • 1 lemon, ½ zested and juiced and the other half sliced thinly
  • 2 cloves garlic, sliced thin
  • Peppery greens, like arugula or watercress, for plating

Parsley Sauce Ingredients

  • 1 cup olive oil
  • ¼ cup minced red pepper
  • 3 tablespoons red wine vinegar
  • 2 tablespoons champagne vinegar
  • 1 clove garlic, minced
  • 1 bunch fresh flat leaf parsley, chopped
  • ½ red onion, minced

Parsley Sauce Directions

  1. While the grill is heating, mix together all the ingredients for the parsley sauce in a bowl.
  2. Grill the fish for 6 minutes on each side. (Be sure to turn with a spatula, not tongs, to maintain the crispy skin.)

Swordfish Directions

  1. Heat a grill to 400 degrees F.
  2. Spray the grill with cooking spray. Pat the fish dry with paper towels and place on a sheet pan.
  3. Drizzle with oil, then sprinkle with salt and pepper and lemon juice, including the inside.
  4. Layer sliced garlic and lemon inside the belly of the fish. Sprinkle lemon zest all over the inside and the outside.
  5. Place fish on a platter with greens, then drizzle the parsley sauce over the top.

Connect with our February 2022 Chef of the Month
Instagram: @chef_covas
TikTok: @chefcovascatering
Facebook: @ChefCovas
YouTube: Chef Covas Catering

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Chef Chris’ Cilantro Chimichurri & Grilled Skirt Steak Recipe

by on January 25, 2022 in Chef Chris Valdes, Chef of the Month, Recipes

Cilantro Chimichurri & Grilled Skirt Steak

What do you call a skirt steak’s best friend? We call that chimichurri. Our January 2022 Chef of the Month, Chef Chris Valdes’ Cilantro Chimichurri & Mojo Soy Marinated Churrasco recipe holds the key to our hearts. Say hello to your new and juicy steak recipe!

Mojo Soy Marinated Churrasco (Skirt Steak) Ingredients

  • 1/2 cup fresh sour orange juice
  • 1/3 cup fresh lime juice
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 pounds skirt steak
  • Salt and pepper to taste

Mojo Soy Marinated Churrasco Directions

  1. Whisk all of the ingredients together and pour into a large Ziploc bag, except for the steak, salt and pepper.
  2. Add skirt steak to the ziploc bag with marinade and allow to marinate overnight or at least an hour.
  3. When ready to grill, liberally season with salt and pepper. Grill until crisp and golden brown. Allow to rest for 10 minutes and serve.

Cilantro Chimichurri Ingredients

  • 1 large bunch of cilantro, finely chopped
  • 5 garlic cloves, peeled and finely minced 
  • 1⁄2 cup olive oil
  • 1⁄4 cup red wine vinegar
  • 1 tablespoon dried oregano 
  • Salt and Pepper to taste

Cilantro Chimichurri Directions

1. Add all the ingredients to a bowl and combine.

Connect with our January 2022 Chef of the Month
Instagram: @chefchrisvaldes
Website: https://www.chefchrisvaldes.com/
YouTube: Chef Chris Valdes
Facebook: https://www.facebook.com/chefchrisvaldes
Twitter: @chefchrisvaldes
Order His Cookbook: https://www.amazon.com/dp/0578886456

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