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Chef Roshara’s Jerk Short Ribs Recipe
We’re in for a treat – our September Chef of the Month has shared her Jerk Short Ribs recipe, which she famously served at the James Beard House! The key to the mouth-watering dish? The marinade!
Ingredients
- 1 green onion, finely chopped
- 2 Spanish onions sliced
- 1 Habanero/Scotch Bonnets
- Canola oil
- 2 garlic cloves
- 1 ½ C brown sugar smoked
- 4 TB smoked paprika
- 4 tsp fresh thyme
- 4 tsp fresh bay leaf
- 4 tsp ground coriander
- 2 tsp chili powder
- 1 tsp each allspice, cinnamon, ground cloves, cumin, nutmeg, ground black pepper
- 3 tsp salt
- 1 tsp lime juice
- 2 TB Worcestershire
Directions
- Combine everything in a blender or mortar and pestle and make a paste.
- Use the paste as a marinade and marinate the short ribs for 24 hours. Put the ribs in a covered container and refrigerate for those 24 hours.
- Braise short ribs for 5 hours or until tender.
- Serve & enjoy!
Connect with our September 2020 Chef of the Month
September 2020 Chef of the Month- Roshara Sanders
We’re starting the month of September with our fantastic September 2020 Chef of the Month, Roshara ‘Ro’ Sanders! Chef Ro was born in Bridgeport, Connecticut and now resides in New York City. This successful Chef is a proud United States Army Veteran, was featured in ‘Forbes Under 30’, served as a celebrity ambassador for Habitat for Humanity International and is a champion of Food Network’s Chopped! We can’t wait to share Chef Ro’s story and delicious recipes. Stay tuned & shop her look!
1. Where were you born?
Bridgeport, CT.
2. Where do you work and where are you based?
I work at Oceana in New York City.
3. What is your favorite kitchen tool in creating your masterpieces/dishes?
Like every chef, my knife means the most to me. In order to create amazing dishes, there is so much prep and execution that goes into creating the perfect dish. My knife is the work horse of every dish that I prepare and my most prized positions
4. What is your sharpest sense out of all the 5 senses?
SMELL. Without smell you would have no ability to taste. The sense of smell will tell you when you are creating a masterpiece in my opinion. It tells you what goes well together and what does not mix well. It also is the first step in getting your taste buds excited. Have you ever noticed that when you smell something good you get hungry right away? The power of smell is amazing!
5. What advice would you offer for aspiring chefs?
Have fun first and foremost. The industry is extremely difficult. There will be many obstacles, but please try and have fun. Learn from everyone and soak up as much knowledge as possible. This is what make legendary chefs different from the average chef because Knowledge is Power!
6. What is one culinary tip every chef should know and perfect?
I would say the 5 mother sauces and as many derivatives as possible. Sauce usually goes with 90% of all dishes and creates a refined texture for most dishes. Once you master the art of sauce, this opens up a new creative world for chefs to experiment in.
7. What does good food mean to you?
Good food is food that leaves the guest with an unforgettable experience! It will become a food memory and will be a part of the diner’s life! Good food will have you wanting to go home and share this meal with the people you love!
8. What features are important to you when selecting your chef outfit? My chef uniform must be something most people never seen before! I love to wear unique colors and patterns on my jacket and explore unique colors and designs on my aprons as well. I love to bring personality through my chef apparel!
9. Favorite ingredient to work with?
I don’t really have a favorite ingredient because as a chef, I love to create new things every time I create a dish. I love to explore new herbs and spices all the time. I love to try to feature new vegetables, fruits, and different types of proteins. The culinary world is too big to just settle on one thing! If I had to choose one, it would be cumin!!!!
10. Favorite City to dine out in?
NYC is an epicenter of food and cuisines. There are endless places with world renowned status in New York City and the boroughs as well. New York in my opinion, is truly a melting pot of the best food in the world!
11. Best Dish you have ever made?
At the James Beard House, I created a Jerk Short Rib that was braised for about 5 hours served with pea and parsnip puree. It had rainbow carrots that had an agrodolce taste to it, making the spicy jerk mellow out with the sweetness from the carrots and puree. It was also a beauty to look at! Topped off with crispy parsnip skins to add crunchy texture, it was the best dish on the menu that night!
12. What you like to eat most often on your days off?
I love to make my own pasta dough and pizza dough. I love to kneed pasta dough as I find it therapeutic and I love to study breads and the reaction of yeast. Both pasta and pizza is like a blank canvas where you can add anything you want to them.
13. Person you would most like to cook for?
My all-time favorite chef is José Andrés!!! I would love to cook and talk with him and show my love and appreciation for his craft through my food!
14. What made you decide to become a chef?
After I got out of the United States Army, I wanted to find healing! I believe food saved my life. It allowed me to belong to a culture that is in some ways very similar to the military. I also love the hospitality industry; its main focus is to serve others and create an experience that will warm the mind, heart, and soul!
Connect with our September 2020 Chef of the Month
Chef Brazil’s Crab Fritters Recipe
Ever wake up feeling a bit…crabby? Luckily, Chef Brazil’s Crab Fritter Recipe is the crabby solution to a crabby situation (pun intended). Light, delicious and simple to make, you can find his recipe below!
Ingredients
- 8 oz crab meat
- 1 cup flour
- 1 tsp baking powder
- 2 eggs (slightly beaten)
- 1 tsp old bay or Cajun seasoning
- tbsp fresh chopped parsley
Directions
- Mix all ingredients together except crab meat.
- Fold in crab meat and set in fridge for an hour.
- Scoop into 1 to 2 oz size balls.
- Set in fridge for 30 minutes.
- Fry each crab ball in pre-heated 350 degree oil and add in mixed ingredients.
- Drain on towel and serve.
Connect with our August 2020 Chef of the Month
Instagram: @spyceco
Website: http://spyceco.com/
Chef Brazil’s Honey Glazed Salmon Recipe
A tender piece of salmon with a sweet honey glaze – that’s cooking done right! Chef Brazil’s Honey Glazed Salmon recipe is melt-in-your-mouth good, takes just a few minutes of prep, is easy to make and it’s healthy! Kudos to our August Chef of the Month for sharing this with us.
Ingredients
- 6 salmon filets (5 to 6 oz portions, skin off)
- Kosher salt and freshly ground black pepper, as needed
- 1/4 Cup honey
- 1/2 Cup olive oil
- Zest of 1 lime, plus juice from lime
- 2 Tbsp chopped garlic
Directions
1. Preheat broiler on High.
2. Season each salmon filet with salt and pepper.
3. In a bowl, mix remaining ingredients until incorporated. Spoon or brush each salmon filet with sauce mix. Let marinate for 10 minutes.
4. Place into oven on sheet tray lined with foil or parchment paper and Broil until completely cooked through and caramelized on top of filet. It’ll take about 8-12 Minutes, depending on desired level. Ovens may vary.
Connect with our August 2020 Chef of the Month
Instagram: @spyceco
Website: http://spyceco.com/
Chef Brazil’s Grilled Lamb Chops With Mint Gremolata Recipe
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
- 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.
- To cook Lamb Chops: pre heat grill to a medium temperature.
- Season Lamb Chops with salt and pepper on both sides. Grill for 4 to 5 minutes per side for a medium rare temperature.
- 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
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
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
- Heat the oil in a large saute pan over high heat, season the ribs aggressively with salt and pepper and dredge in flour.
- 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.
- Cut down your heat in the same pan, add your onions, celery, carrots and garlic.
- Cook on low for 1-3 mins.
- Deglaze the pan with red wine.
- Scrape the bottom of the pan, add beef stock and let it come to a boil.
- Add chocolate milk and add the short ribs to the pan.
- 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
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
- Bring milk and water to a boil, reduce heat and add grits. Stir frequently to prevent clumping.
- Add butter, stir in well and let simmer for 10 minutes.
- Heat up a medium saute pan with oil.
- Season the shrimp with salt,pepper and paprika.
- 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
July 2020 Chef of the Month – Jameel Chambers
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
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
- Gather butter ingredients together.
- Heat a skillet over medium-high heat and add the canola oil.
- Place the steak on the skillet and cook for about 15 minutes.
- Reduce the heat, add rosemary, thyme, and Garlic Herb ingredients.
- Cook butter until foaming, tilt the skillet towards it.
- Add Parmesan Kale and Fried Onions if desired!
- Add Bordelaise sauce.
Connect with our June 2020 Chef of the Month
Instagram: @chef.anthony.smith
Website: https://chefskitchencatering.com/
