Life is just better with chocolate. Our April 2021 Chef of the Month, Pastry Chef Jessica Scott has shared her delicious Mexican Chocolate Churro Éclair recipe! Complete with coffee, dark chocolate, Mexican chocolate and delectable toppings, the standards for desserts have been raised!
Ingredients
80 grams Mexican Chocolate, chopped
335 grams Dark Chocolate (between 51-58%)
110 grams Coffee, freshly brewed
250 grams Whole Milk
165 grams Heavy Cream
5 each Egg Yolks
1/8 tsp Nutmeg
1/8 tsp Cayenne
½ tsp Vanilla Extract
560 grams Heavy Cream
200 grams Granulated Sugar
Directions
Combine the chocolates in a large bowl and set aside.
Heat the coffee, milk, 1st heavy cream, and all spices to scalding.
Temper in the egg yolks to the hot milk mixture and cook on low heat until nappe is achieved.
Pour the hot anglaise over the chocolate and let sit for 2-3 minutes.
Use an immersion blender to combine. Strain, using a chinois, into a clean container. Set aside to cool to room temperature.
In a standing mixer, with a whip attachment, whip the 2nd heavy cream and sugar to stiff peaks.
Liven up your taste buds with our March 2021 Chef of the Month, Chef Justin‘s Honey-Drizzled Fried Chicken recipe! Whether you like your chicken crispy or extra crispy, this easy-to-make recipe is a guaranteed crowd pleaser. Plus, the extra drizzle of honey gives it that sweet kick we crave!
Ingredients
Chicken breast
1/2 TBS garlic pepper
1/2 TBS cajun seasoning
1/2 TBS ranch dry seasoning mix
Buttermilk
Flour
Honey
Directions
Season each chicken breast with ½ tablespoon of each: garlic pepper, Cajun seasoning, and ranch dry seasoning mix. Note: Also, use the same seasonings in your flour.
Place chicken breasts in a buttermilk and salt mixture.
Then, batter in flour and seasoning mixture. After, fry at 356 degrees for 8 to 10 minutes (until golden brown). Note: Double-Dip if you like it extra crispaayyyyy!
Lightly coat fried chicken with a drizzle of honey.
You can’t go wrong with Mac and Cheese – no matter the circumstance, it’s always a good idea. Our March 2021 Chef of the Month, Chef Justin, has shared his famous Mac and Cheese recipe; otherwise known as “Mac Attack”. There’s garlic, there’s pepper, there are 3 different types of cheese…we’re all in. Find the recipe below!
Ingredients
Noodles
Whipping cream
1 TBS salt
1 TBS pepper
1 TBS garlic powder
1 TBS ‘Slap Ya Mama’ Cajun seasoning
1/4 cup Cheddar cheese
1/4 cup shredded Gouda cheese
1/4 cup Cheddar Jack cheese
Directions
Bring water to a rolling boil, and pour ½ pound of noodles into a pot of 4 cups of water. Boil for 5-10 minutes. Cook hack: Throw your noodle on the wall when you think it’s done. If it sticks, rock and roll with it; If it falls off, continue to cook.
Pour ½ cup of heavy whipping cream into the saucepot on medium-high heat until it begins to boil. Caution: The cream may boil out of the pot so keep a close eye on it.
Season the cream with salt, pepper, garlic powder, and Slap Ya Mama–- 1 tablespoon each. Add in ¼ cup of cheddar cheese and whisk until fully combined. Don’t be afraid to taste test in order to ensure the flavor of the base is to your liking.
Pour the sauce into the noodles, and mix the combination thoroughly. Then add ¼ cup of shredded gouda cheese and mix in.
Cover the top of your Mac Attack with cheddar jack cheese and cheddar cheese. Lastly, place under broil until a crisp cheese crust is achieved (1-3 min.)
Our March 2021 Chef of the Month, Chef Justin, is cooking up a juicy recipe – coconut curry chicken thigh. Prepared with coconut milk and mixed with a variety of delectable spices, Chef Justin’s chicken curry is sure to become your next go-to meal. Try it below!
Ingredients
Coconut milk
2 TBS of tomato paste
2 TBS curry powder
1/2 TBS pepper
1/2 TBS salt
1/2 TBS Cajun seasoning
Chickpeas
Chicken thighs
Salt to taste
Peppercorn
Garlic
Thyme
Directions
Add your coconut milk to a saucepan and allow it to simmer on medium heat for 6 minutes, or until it starts to bubble.
Reduce the heat to medium-low, and add 2 tablespoons of tomato paste, 2 tablespoons curry powder, and ½ tablespoon of each of the following: pepper, salt, and Cajun seasoning. Give it some wrist work!
Rinse your chickpeas off in a strainer, and then combine with your curry mixture. Stir until the mixture thickens. Note: Do not forget to turn off the eye! When the chickpeas are added into the sauce, do not turn the eye back on; instead allow the temperature of the curry sauce to engulf the chickpeas. Let it develop into a euphoric dish.
Season Chicken thighs liberally with salt, peppercorn, garlic, and thyme.
Cook on each side for 10 minutes and finish in over at 375 degrees for an additional 12-15 minutes.
We’re a big believer in all things potatoes and our January 2021 Chef of the Month, Chef Albertho’s Breakfast Potato recipe does not fail to disappoint! Add poached eggs and homemade mayo to give the recipe a little kick.
Ingredients
● 2 Russet potatoes ● 5 organic eggs ● 2 limes ● 1 bottle red wine ● 1 cup of butter ● 2 cups vegetable oil
Potato Directions
Peel the potatoes ( leave them in cold water while working).
Cut potatoes into circles ( use a ring cutter to make different shapes if have one). Cut the potatoes half the length of an egg.
Boil the potatoes on medium heat to not break them and cook until soft.
Poke with a small knife in the middle. Add salt to taste on the water.
Dry potatoes and sear on high heat with up to 2 oz of butter (sear until golden brown).
Poached Egg Directions
Add red wine and squeeze a lime. Put lime juice in a medium pot on medium heat
Bring water to a soft boil, and gently add the 2 eggs ( crack the eggs ahead of time and add to a small container).
Keep wine on a soft boil until eggs are firm but soft in the middle. Add salt and pepper when eggs are done.
Fresh Mayo Directions
Melt 4 oz of butter. Add 3 egg yolks in a blender.
Blend on medium, add melted butter and 2 cups of oil slowly.
Add 1 lime zest and juice to finish & salt to taste.
For a delectable and flavorful meal, try our January Chef of the Month, Chef Albertho’s Crispy Chicken & Tomato Puree recipe! This dish is packed with fresh ingredients and is simple to make. Whether you’ll want to share? That’s up to you.
Ingredients
2 chicken thighs drums in
1 bunch of kale
1 small can tomato puree
4 fresh plum tomatoes
1 bunch of thyme
2 garlic cloves
1 cup of butter
olive oil
1 cup white wine
1 lime
Directions
Chicken
Season chicken with olive oil and salt ( let rest for 2 minutes).
Sear chicken on a high to medium heat until golden brown and roast in oven at 350° for 15 minutes (skin side only + add slices of butter and thyme to add flavor ).
Tomato Puree
Cut tomatoes into big dices.
Sauté the fresh tomato with garlic cloves and oil.
When softening, add the tomato puree and blend on high with 2 TBS olive oil+ up to 4 oz of butter.
Sautéed Kale
Sauté the kale on a small sauté pan on medium heat with 2 oz butter
Add half a squeeze of lime juice (add salt to taste).
White Wine Sauce
From the pan that the chicken was cooked in, add wine and reduce on medium heat until 50% reduction.
Add 3 oz of butter and mix until incorporated (add half of the lime).
It’s the new year and we’ve got just the treat for you: Chef Albertho’s Cake of Heaven Recipe! This sweet, creamy cake is made with fluffy pancakes, sweet cream and candied pecans to top it off. No wonder Chef Albertho calls this cake the ‘Cake of Heaven’ – your taste buds would agree!
Serves: 5
Ingredients
Pancake Ingredients Double for 5 people
2 cups flour.
3 tablespoons sugar.
3 teaspoons baking powder.
1/2 teaspoon baking soda.
1/4 teaspoon salt.
1 3/4 cups milk or as needed.
2 eggs. Beat white separate until fluffy
2 tablespoons melted butter or vegetable oil
Syrup Ingredients
2 cups white sugar
1 cup water
2 cup blueberries
2 jalapenos
Spicy Cream Ingredients
2 cups heavy cream
½ cup white sugar
1 lime
1 jalapeno
Candied Pecans Ingredients
2 cups pecans
1 cup sugar
¼ cup water
Directions
PancakeDirections
In a large bowl, add banana, egg yolks, melted butter, sugar and salt ( mix well ).
Add milk, and all dry ingredients ( mix well until fully incorporated).
In a separate bowl or a electrical mixer, add the egg whites and beat until smooth and fluffy.
Fold the egg white into the cake mixture.
Cook pancakes on medium heat until golden on each side ( use a 3oz ladle ).
Syrup Directions
Add all ingredients in a small pot and bring to a boil.
Once boiled, it’s done. Cut jalapenos in half.
Spicy Cream Directions
Add sugar and cream in a mixer or a large bowl.
Whip the cream until nice and firm .
Add lime zest and jalapeno zest.
Candied Pecans Directions
Add all ingredients in a small sauté pan
On a medium heat, cook together until sugar is mixed well with the pecans.zest.
As seen on Season 1, Episode 1: Chef Eddie G. Locavore on Amazon Prime: “Dining with the Dead – Guadalajara”, we’re excited to share our October Chef of the Month‘s Grilled Bananas with Tequila Chocolate Reduction and Reposado Marinated Blackberries recipe. This banana dessert is guaranteed to satisfy your sweet tooth. Find the recipe below!
Ingredients
1 banana, peeled and cut in half lengthwise
4 oz Reposado Tequila
4 oz dark chocolate
1 cup blackberries
2 Tbs butter
Directions
Carefully grill the banana and place on the plate.
In a double boiler, add chocolate and 3 oz of tequila and butter, stir to create chocolate sauce.
In a bowl, pour remaining tequila over blackberries for a minute until berries have soaked up the tequila.
Pour the chocolate sauce over grilled banana. Use berries as garnish. ¡Buen provecho!
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
In a sauté pan, heat 3 tablespoons of extra virgin olive oil.
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.
Add ginger liqueur carefully, and add minced garlic.
Let reduce, adding butter until it’s the consistency of syrup.
Place scallops on micro greens and top with the ginger glaze.
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
Season the tuna with salt and pepper.
Crust the tuna with the sesame seeds.
Coat a sauté pan with olive oil and sear the tuna, 30 seconds on each side, and put aside to reserve.
Broccolini Directions
Blanch broccolini. Sauté garlic in butter until fragrant.
Add white wine, salt and pepper to taste.
Add broccolini to pan and coat with sauce
Honey Soy Reduction
In a small pot, combine soy sauce and honey.
Reduce until it’s the consistency of syrup.
Serving
Slice tuna
Serve over mashed potatoes and garnish with honey soy reduction.
