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Now Serving: Ancho Seabass on Purple Potatoes by Chef Sebs

It is with joy and excitement we share with you the recipes of our very own, Chef Sebastian Cerna. Based out of Houston, in the state of Texas, Chef Sebs takes the daily with a few grains of salt! Bringing incredible dishes to life as a sous chef at the Bay Oaks Country Club in Clear Lake City, inside Houston. His work philosophy is based on giving the role his very best, wise use of time inside the kitchen and attention to detail, no matter what step of the cooking process you are in.

After he catches your eye with his exclusive apparel from Chef Uniforms, it’s almost irresistible to want to know one of his recipes from the warm south of the Lone Star State. You try this out and we’ll go to Texas!

Chef Sebs wears the LIGHTWEIGHT Men’s 2-Pocket Short Sleeve w/ Mesh Side Panels Chef Coat for staying fresh and cool during long days in the kitchen.


  • 1 baby zucchini, cut in the middle 
  • 1 baby carrot, cut in the middle 
  • 8oz Seabass 
  • 1-2oz Osmo Sea Salt 
  • 1 cup ancho chile stock 
  • 2oz corn starch 
  • 2oz water 
  • 3 large purple potatoes 
  • 1tsp cumin 
  • ¼ cup heavy cream 
  • Osmo sea salt to taste 
  • Grinded black pepper to taste 
  • 1/8 cup butter, cubed 
  • 1 garlic clove, minced 
  • 4oz olive oil 


1. Cut purple potatoes and boil in water. 

2. Cut zucchini and carrot in the middle. 

3. Place the ancho stock on the stove on high to make sauce. 

4. Bring to a boil. 

5. Add the cornstarch mixture till thickened. 

6. Add the osmo sea salt, pepper, and cumin to the sauce. 

7. Mash purple potatoes with the butter and heavy cream, salt, and pepper. 

8. Place olive oil in pan, wait until very hot and sear both sides of the seabass seasoned with sea salt and pepper, bake for 6-7 mins at 350. 

9. While baking take the carrot and zucchini and sauté in a pan with garlic and oil. 

10. Pull the the fish out and plate. 

11. Place the purple potato smeared on the bottom of the plate, place the seabass in the middle, stand the zucchini and carrots up at both sides, add the sauce on top of the fish, and finish with microgreens and finishing salt. 

Connect with our October 2022 Chef of the Month
Instagram: @the_chef_sebs
Click here to shop his Chef Coat & Pants

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Chef Yeikel’s Shrimp Tacos with Pineapple and Cilantro Sauce

We’re excited to share the first featured recipe from our September 2022 Chef of The Month, Chef Yeikel Santos.

Refreshing is an understatement! We couldn’t help but get drooling over these Shrimp Tacos with Cilantro Sauce and Pineapple.


  • 500 grams of cooked shrimp
  • 2 cloves of garlic
  • 5 sprigs of coriander
  • 1 avocado
  • coriander sauce
  • 10 corn tortillas
  • 2 tablespoons olive oil
  • 1 cup of pico de gallo with pineapple

Ingredients for the Rooster Beak

  • 2 ripe tomatoes cut into a small dice
  • 1 red onion cut into a small dice
  • 1 jalapeno
  • juice of two lemons
  • 2 cilantro sprigs, chopped finely
  • 4 pineapple slices cut finely

Ingredients for the Cilantro Sauce

  • 1 cup of mayonnaise
  • 3 garlic cloves
  • juice of two lemons
  • 6 sprigs of coriander
  • Salt and pepper to taste


We sauté the shrimp with onion, garlic, and salt. Then, we heat the tortillas and add the shrimp, the cilantro sauce, the avocado, and finally the pico de gallo and decorate with cilantro leaves.

Preparation of the Pico de Gallo:

  1. Mix all the ingredients and add salt and pepper to taste.
  2. Mix all the Coriander Sauce ingredients in the blender until you get the sauce.
  3. Enjoy!

Connect with our September 2022 Chef of the Month
Instagram: @chefyeikel
Click here for his cookbook

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Lobster Risotto by Chef Chris LaVecchia

Preparation / Mise En Place:

     Put fresh lobster broth into a large pot and bring to a boil. Reduce heat to medium-low & simmer. Watch that the stock does not reduce too much.

     In a large pot, bring about 1 gallon of water and about 8oz of white vinegar to a boil. 

Put 4 bowls into a warming oven, or above the stove to keep hot.

Prepare an ice bath. 

     Place a small rack on the stove & turn it on high. Place 1 red pepper on the rack to roast. Rotate the pepper to roast each side. When the pepper is finished roasting, place it into an ice bath. Once chilled, remove from the ice bath. Skin & seed the roasted pepper. Discard the skin, seeds & innards. Julienne & small dice the roasted red pepper. Set aside for risotto.

Small dice 1 shallot. Set aside for risotto.

Prepare an ice bath.

     To kill the lobster, place the point of a chef’s knife at the top center of the head of the lobster. Drive the blade of the knife down through the face of the lobster. Place lobsters into a heat-resistant container. When the water & white vinegar mixture comes to a boil, turn off the heat & pour the boiling liquid over the lobsters, until fully submerged. Let the lobsters steep for about 3-5 minutes. Take lobsters out & place them into an ice bath.

     Once chilled, extract the lobster meat from the claws, tail & arms. Set the meat aside. Using a rolling pin, extract the meat from the legs & set the meat aside to make the lobster tuiles. 

     Remove & discard any innards & place all shells into a container for stock. Place the head & antennae into a bag to make another batch of lobster butter.

Clean station. On a tray lined with parchment paper, put all mise en place, garnishes & finishing salts, and prepare for plating.

Join us in this culinary adventure Chef Chris LaVecchia is inviting us on by sharing with us the preparation of this delicious plate. From generating the Lobster Stock, to the creamiest Lobster Butter; this journey will take us to the finished dish: Lobster Risotto and the finishing touches of the Beurre Monte.

Lobster Stock Ingredients

  • 5 lbs lobster bodies, about 4 whole 1.25lb lobsters 
  • Olive oil, about 2-3 ounces
  • 1 cup peeled & diced carrots
  • 1 cup diced celery
  • 1 cup diced white onions
  • 1 cup diced leeks, white & pale green parts only
  • 3/4 cup diced fennel, white part only
  • 2 garlic cloves, smashed
  • 1 tbsp tomato paste
  • 2 oz brandy
  • 8 oz white wine
  • Cold water, as needed
  • 3 sprigs thyme
  • 3 sprigs tarragon
  • 1 tbsp black peppercorns & 1 tbsp white peppercorns 1 fresh bay leaf


  1. Scrape & discard the gills from the sides of the bodies. Remove & discard the innards. Quarter the clean bodies. Reserve 2 lobster tails for the lobster risotto.
  2. In a large stock pot, heat the oil over high heat. Roast the lobster bodies in the pot until they are evenly caramelized, about 10 minutes.
  3. Turn the heat down to medium-low. Add the carrots, celery, onions, leeks, fennel, and garlic & sauté until tender, about 7 minutes. Add the tomato paste & sauté until caramelized, about 3 minutes.
  4. Add the brandy & white wine and reduce by half. Add cold water until everything is fully submerged. Add the thyme, tarragon & peppercorns. Bring to a simmer over medium heat.
  5. Skim off any oils or impurities that rise to the top. Simmer for about 30-40 minutes.
  6. Prepare an ice bath. Strain through a chinois. Chill the stock over the ice bath. 

     Reserve refrigerated for up to 3 days or frozen for up to 30 days. Extract all the meat out of the lobster bodies. Finely chop & reserve for lobster ravioli filling.

Lobster Butter Ingredients

  • 4-6 lobster heads & antennae, thoroughly rinsed
  • 1-2 oz oil
  • 20 g tomato paste
  • 1 lb butter
  • 1/4 cup diced onion
  • 1/4 cup peeled & diced carrot
  • 1/4 cup diced celery
  • 1/4 cup diced fennel, white part only
  • 2 sprigs thyme
  • 2 sprigs tarragon
  • 1 bay leaf


  1. In a food processor, chop the lobster heads until broken into small pieces. Heat the oil in a saucepan over high heat. Roast the crushed lobster heads in the oil, stirring occasionally until browned, about 7 minutes. Add the tomato paste & sauté for 2 minutes.
  2. Turn the heat down to medium, and add in the butter, onions, carrots, celery, thyme, tarragon & bay leaf. Bring the butter to a simmer for 5 minutes, then remove from the heat. Cover with plastic wrap. Let the butter steep at room temperature for 1 hour.
  3. Strain the butter through a chinois
  4. Return to a clean saucepan & simmer for about 15 minutes, whisking occasionally to prevent the milk solids from browning.
  5. Once the butter is clear, strain it through a coffee filter to remove the milk solids. Let it cool at room temperature.

Reserve refrigerated for up to 1 week or frozen for up to 30 days.

Lobster Risotto


4 lobster tails

4 lobster claws

Arm, knuckle & leg meat, rinsed & diced

Lobster broth, for risotto & beurre monte

About 1/2 – 1lb of butter for beurre monte

Lobster butter, as needed

1 shallot, peeled & small diced

About 1/3 cup carnaroli rice, rinsed

1 red bell pepper (roasted, skinned & seeded), small diced

About 1/2 tsp Persian saffron

About 1/2 cup of white wine, pinot grigio

Baby arugula, small hand-full

Kosher salt, to taste

Saffron sea salt, for finishing


  1. Bring the lobster stock back up to a boil. Add boiling stock to the risotto as needed. Reserve the rest for Beurre Monte.     
  2. In a medium sauté pan, on low heat, add 1 tablespoon of the lobster butter & melt. Add shallots & sweat, but do not brown for about 2-3 minutes. Add in the saffron, and sauté for 30 seconds to 1 minute. Add the carnaroli & additional lobster butter if needed, and sauté for 1-2 minutes to lightly toast the carnaroli and to absorb some of the butter. 
  3. Turn the heat to high. Add in the white wine. Reduce until almost fully absorbed. Turn heat to medium, adding hot lobster broth as needed, until cooked 3/4 of the way. Stirring frequently.
  4. When the risotto is almost done, turn the heat to high. Add in the diced red pepper & remaining lobster meat (arm, leg & knuckle). Add additional stock, a touch of lemon juice, and finish the risotto.

Taste & season with salt as needed.

Once the risotto is ready to be served, fold in some baby arugula so that it is slightly wilted. 

Beurre Monte or Poaching Liquid

  • About 1 quart of lobster broth
  • Lobster butter as needed
  • Unsalted butter, as needed (about 1/2lb – 1lb)
  • Salt, to taste


  1. Cut butter into chunks. In a small sauté pan, bring the lobster stock up to a simmer. Add the chunks of butter a little at a time, whisking constantly to incorporate. Be careful to maintain the emulsion.
  2. Keep on medium to low heat before poaching the lobster tails & claws. About 5 minutes before the risotto is ready to be served, place the tails & claws into the poaching liquid, on low heat, being delicate to not break the lobster meat.
  3. Poach the claws for about 30 seconds to finish cooking, flipping over about halfway through.
  4. Poach the tails for about 45 seconds to 1 minute, flipping halfway through. Turn off the heat.
  5. Take the tails & claws out of the poaching liquid, and place them onto a small tray lined with parchment & paper towel to drain off any excess liquid.

To Finish

Place any remaining stock & Beurre Monte into a heat-resistant container.

Spoon the risotto into the center of the hot bowls.

Place the poached tail on top of the risotto.

Place the poached claw off to the side.

Pour some of the beurre monte into a small container. Using a small pastry brush, dip into the liquid & brush over the tail, to glaze. Repeat the process for the claw. 

Freshly grind the saffron sea salt onto the tail & claw.

Place some of the lemon foam off the side of the claw in between the risotto & claw.

Place the lobster tuile in between the tail & the claw sticking out of either the risotto or the foam.

Garnish with micro-greens & flowers.

Connect with our August 2022 Chef of the Month
Instagram: @chefchrislavecchia TikTok: ChefChrisLaVecchia

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No-Bake Energy Balls by Chef Claudia D.

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:


  • 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


  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

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!


  • 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
Facebook: Simona Lauren

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Asian-marinated Squid by Chef Simona

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.


  • 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
Facebook: Simona Lauren

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Deviled Eggs with Crispy Chicken Skin by Chef Keith


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


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: | The Farmers Dinner:
Facebook: @chefkeithsarasin

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Chef Keith’s Masoor Dal Samosa Recipe


  • 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)


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: | The Farmers Dinner:
Facebook: @chefkeithsarasin

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Chef Keith’s Chicken Tikka Masala Recipe

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.”


  • 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


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: | The Farmers Dinner:
Facebook: @chefkeithsarasin

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

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


  • 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


  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
Facebook: @drianafoods

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