Tag Archives: bbq

Chef Stephanie’s Korean BBQ Braised Short Ribs

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Summer is the perfect time for BBQ and the perfect time to enjoy Chef Stephanie’s Braised Short Ribs! This dish is the sizzling recipe that all BBQ lovers will rave about. Get your recipe below and kick your summer up a notch!

Ingredients (Serves 4) 

  • 8 each – Short Ribs
  • 1 Tablespoon – Garlic powder (Spiceology)
  • 1 Teaspoon – Ground Pepper (Spiceology)
  • ½  Cup – Korean BBQ rub from Spiceology
  • 1 Can Dos Equis beer  (or any favorite beer will do)
  • ¼ Cup – BBQ sauce
  • Fresh Parsley

Directions

 

1. Mix together the garlic powder, ground pepper and Korean BBQ rub. Lightly oil the short ribs in a bowl and coat them with the seasoning mixture.

2. Heat up a Dutch oven with a tablespoon of oil on medium heat.

3. Sear all sides of the short ribs, once they are all browned, pour in the can of beer and your BBQ sauce, turn heat down to low,  place lid on the Dutch oven and let it cook on low for 4 hours.

4. (Optional) Before serving make some Mashed Potatoes.

5. For serving: Place mashed potatoes at the bottom of the bowl, place two short ribs on to and pour a small amount of the braising sauce over the top of the ribs.
Optional: chopped fresh parsley.

Connect with our June Chef of the Month: 

Instagram: @chef_stephanie_

CHEF KARMA’S HONEY BBQ GLAZED CORNISH HEN

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BBQ? Cornish Hen? Easy-to-make? Yes, please! Chef Karma has delighted us yet again with a mouth-watering recipe that is perfect for lunch or dinner! This Cornish Hen recipe is also a great dish to pair with Chef Karma’s Caribbean Yellow Rice and her famous Avocado Salad! Read more below:

Cornish Hen Ingredients

1 Cornish hen

1 cup pearl onions

1/2 c sliced carrots

1/3 yams diced

1 c chicken stock

2 tbsp complete seasoning, 1 tbsp salt, 1 tbsp pepper, 2 tsp paprika , 1 tsp cayenne, 2 tsp granulated garlic- mix together into a rub

1/2 c olive oil

Glaze  Ingredients

1 cup BBQ sauce

2 oz white vinegar

2 oz honey

2 oz soy sauce

Directions

1. Place Cornish hen, Pearl onions, sliced carrots, diced yams and chicken stock in oven-safe pan.

2. Combine all of the dry seasoning with oil and rub all over Cornish Hen.

3. Cover with aluminum foil and cook for 40 minutes at 350 degrees.

4. Remove aluminum foil and paint on honey barbecue sauce.

5. Cook for 7 minutes.

6. Enjoy your meal with your Caribbean Yellow Rice and Avocado Salad!

 

Connect with our January Chef of the Month: 

Instagram: @prettychefsinternational

Facebook: @prettychefsllc

 

 

Gridiron Grill-Off 2018 Chef Spotlight: Chef Eric Kaszubinski

The Gridiron Grill-Off Food, Wine & Music Festival is almost here! We have loved getting to know some of the talented chefs who will be participating in this year’s event. We’d like to introduce you to Chef Eric Kaszubinski of Fort Lauderdale Marriott Pompano Beach Resort & Spa.

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1. Who inspired you to become a Chef?

Food Network was not around till I was in high school.  However I would see chef’s including the late Julia Child and a program called Great Chefs on television which drove me to want to discover and learn more about food from around the world.  On a more personal level, my family has always been involved in the food business.  Some of my fondest memories are being in the kitchen with my family cooking up a traditional Polish meal.

2. What nationalities or trends inspire your cuisine? (ie Thai, French, casual American, tex-mex)

Growing up, my family hosted exchange students from Japan and China.  I feel that my curiosity of their cuisine has played a role in some of the items I put on my menus today.  I would not say that I represent one style of food, instead I cook what I want and what my guests want; great food inspired by what is around us.

3. What is one of your favorite ingredients and why?

This is a tough question to narrow down just one ingredient as my favorite.  I have many items that I like to use and I also feel that this continues to change as I evolve my cuisine.  I would say that one of my favorite ingredients would be a sea scallop.  There are many ways to prepare this, whether it is raw or cooked.

4. Why did you decide to participate in the Gridiron Grill-Off on November 10?

Pompano Beach Marriott  has been a longtime supporter of this event and as the Host Hotel… we wouldn’t miss it! It benefits a great Foundation, it’s here in our Pompano Beach community, it showcases the area’s culinary talents, and of course… it’s a blast!

5. What are you looking forward to the most at this years Gridiron Grill-Off Food, Wine and Music Festival?

Connecting with all the people in the community that I live and work in, seeing all the Dolphin “Greats”, participating in the corn-hole tournament, and the opportunity to win fan-favorite this year.

6. Any recommendations for those planning to attend the Gridiron Grill-Off for the first time?

Come early, pace yourself and make sure you vote…for me!

Connect with the Gridiron Grill-Off!

Instagram: @gridirongrilloff

Facebook: Gridiron Grill-Off Food, Wine & Music Festival

Twitter: @GridironGriller

Gridiron Grill-Off 2018 Chef Spotlight: Chef David Hackett

Who’s ready for some football & grilling!? We are revving up for our 3rd year attending the Gridiron Grill-Off Food, Wine & Music Festival on November 10, 2018 at the Pompano Beach Amphitheater – the ultimate celebrity culinary competition for charity. We would like to introduce one of the incredible chef’s dedicating his time and talent to support charity through the Gridiron Grill-Off Food, Wine & Music Festival, Chef David Hackett, the Director of Culinary & Executive Chef for the Biltmore Hotel.

Born and raised on the South Side of Chicago and a 1988 graduate of Chicago’s Washburne Culinary Institute, one of the best and oldest culinary schools in the country, located in the City of Colleges of Chicago Kennedy – King Campus. Chef Dave began his culinary journey at the very early age of 12, he has now been in the Hospitality Industry for over 40 years.

Chef Dave has been the Executive Chef of many prestigious properties and resorts such as the Westin Diplomat Hotel, Westin Charlotte, Mansion at Forsyth Park, Doral Golf Resort & Spa and the JW Marriott Dubai to name a few. Chef Hackett has competed and medaled in numerous ACF, Societe Culinaire Philanthropic, Geneva Association Culinary Art salons and NICA Ice carving competitions throughout his career both local and international; including the 1996 IKA Culinary Olympics and the 1998 Le Salon Culinaire International de Londres.
Chef Hackett is a professional member of the Chaine des Rotisseurs as Conseiller Culinaire Provincial for the Southeast Region, American Culinary Federation Active Member and a Lifetime Ambassador of the WACS Emirates Culinary Guild.
He continues to give back to the community and chairs “Chefs Up Front – Flipany” and “Chefs out of the Kitchen” charitable events throughout the year.

Learn more about Chef Hackett!

1. Who inspired you to become a Chef?

I did not want to be a chef at the beginning, I wanted to be architect. But once I started working in a popular steakhouse / rib joint on the south side of Chicago and I got to see how creative a chef could be and how many different mediums of food products to work with I was hooked. Chef Paul Young and the owner of the restaurant Karoly told my father I was a natural in the kitchen and I should pursue a career in the industry.

2. What nationalities or trends inspire your cuisine? (ie Thai, French, casual American, tex-mex)

Having worked and traveled throughout my career I have adopted a few to create my style of cooking (French is what your taught in school, Italian and Mexican is what I grew on and far east for its bold unique flavors and ingredients) Creating new foods is what I love most!

3. What is one of your favorite ingredients and why?

Sea salt and Fresh Cracked Black Pepper – simple and clean to bring out the best in food.

4. Why did you decide to participate in the Gridiron Grill-Off on November 10?

It is very hard to say no to John Offerdahl! He is a fantastic individual! Anything I can do to help support him and his foundation I am in.
5. What are you looking forward to the most at this year’s Gridiron Grill-Off Food, Wine and Music Festival?

Supporting John by making money for the foundation, having fun, networking and WINNING IT FOR THE 5th time with my longtime partner #25 Louis Oliver!! (2010 champ, 2011 champ, 2012 people’s choice champ and 2017 champ)

6. Any recommendations for those planning to attend the Gridiron Grill-Off for the first time?

Come hungry, pace yourself, have fun and enjoy a great time and vote for Chef Dave – The Biltmore Hotel!!

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Find Chef Hackett at the Gridiron Grill-Off!

Connect with the Gridiron Grill-Off!

Get Your Tickets!

Instagram: @gridirongrilloff

Facebook: Gridiron Grill-Off Food, Wine & Music Festival

Twitter: @GridironGriller

 

Ms.Cheezious Milkshakes!

Fire up the BBQ and get out the ice cream for this Fourth of July! There is nothing better than a creamy, cold milkshake on a hot summer day. We hope you celebrate your holiday in the sun with fun, friends, and food, of course! Chef Brian Mullins of Ms. Cheezious has come up with two unique shakes that you wont be able to resist!

First up is the Midnight Snack Shake.

Midnight Snack Coral Gables

Look no further for you sweet and savory needs than this outrageous shake! Your taste buds will be in heaven with a chocolate shake topped with chocolate covered potato chips, caramel corn, a peanut-dipped, chocolate covered pretzel and finally some whipped cream and chocolate sprinkles.

For all of you with a need for sweet, check out the new Pastelito Shake.

Pastelito Shake

This new Miami-inspired concoction is a vanilla and guava shake garnished with a fresh guava filled pastelito on top of a mountain on whipped cream!

Don’t miss out on these delicious milkshakes and more from Ms.Cheezious!

Happy Fourth of July and happy eating!

MS. CHEEZIOUS BBQ PULLED PORK GRILLED CHEESE RECIPE

Kick off the summer with this outrageous BBQ Pulled Pork Grilled Cheese recipe. Chef Brian Mullins does not disappoint with this tasty treat!

BBQ Pulled Pork

BBQ Pulled Pork Grilled Cheese

(Adapted for pressure cooker)

Ingredients:

3 – 4 lbs pork butt (cut into chunks)
1 Medium yellow onion, diced
10 cloves garlic, crushed
Kosher Salt
Your favorite barbecue sauce
1 16 oz beer, your choice
4 slices Texas Toast or other thick cut bread

8 slices Cheddar cheese

Salted butter, softened

Directions:

Start by salting the pork once you’ve cut it into pieces.

Place the pork into slow cooker.  Add the diced onion and crushed garlic.  Mix all the ingredients around and cover with beer.  Close cooker and cook for 4-6 hours.

When the time is up open the lid and remove the meat setting it aside. It will be very fragile, so be careful when you try to move it. Cover with tin foil and let it cool for a little while to lock in the juices. Then, using two forks, shred the meat.

Add back some of the sauce and juices from the pot to the pulled pork.  Salt to taste.  Add some of your favorite BBQ sauce.

Butter the outside of each slice of bread. Place 2 cheddar slices on each piece of bread.  On two slices add big scoop of BBQ pulled pork the top with 2 other slices of bread  Place on the griddle or pan; cover with a metal bowl and let the sandwiches get a nice golden brown, wait 2 to 3 minutes. Flip, cover again and cook until the cheese is melted and the sandwiches are golden brown, 2 to 3 minutes. Serve immediately.

June 2016 Chef of the Month – Brian Mullins

Brian Mullins-in the kitchen

Congratulations Chef Brian Mullins for being our Chef of the Month for June! See what cheesy concoctions he has been making in Miami!

Where were you born?                

I was born in Long Island, New York.

Where do you work and where are you based? 

I live and work in Miami.  I have food trucks and two brick and mortar locations for Ms. Cheezious.  It started as a food truck in 2010 and we opened our first brick and mortar on February 1, 2015 and our second this past April.

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

My favorite kitchen tool is a good knife.  It can become an expensive habit!

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

Hearing.  In the restaurant industry we need to listen to people and our guests’ feedback.  You can’t be emotional if someone doesn’t care for something.  You need to be able to hear them and make changes.  A lot of people don’t listen to what their customers have to say.

What advice would you offer for aspiring chefs?  

Put in the time.  Learn to take every opportunity presented to you when you’re not working.  Ask to volunteer, to work with other chefs and offer to work at any event.  Keep your head, down mouth shut and observe what’s going on around you.  Be humble, pay attention and ask questions.

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

Proper seasoning in general, but especially salt.  It can change a lot of things so learn how to use it correctly.

What does good food mean to you?    

Good food means family. I grew up in a house where my mother, grandmother and aunts all cooked really well.  My best memories are of big meals made from scratch in the kitchen that took hours or days, depending on what they were cooking.  We all sat down together and ate really good meals. Now, my family and friends in the industry get together to create good meals and share those new memories.

What trends do you see emerging in the near future?  

No one is really doing shakes in Miami, so we brought it back. We launched them a month or so ago. Florida is so hot; everyone wants a cold milkshake.  We did a midnight snack shake – a chocolate shake with chocolate and peanut dipped pretzels, caramel popcorn and chocolate covered potato chips topped with whipped cream and sprinkles. For all the Miami people, we did a Pastelito shake with a guava cream cheese and vanilla base garnished with a fresh Pastelito on top.

What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)   

I want it to fit well and look good.  Who doesn’t want to look good?  I am big in the shoulders, so I need to be able to move.  The coat needs to be moveable and breathable.  I wear a lot of chef shirts.  Being in South Florida, it is hot all day, every day and even hotter in the kitchen.

Favorite ingredient to work with?    

Obviously, cheese.  But besides doing grilled cheese, I really love smoking meats and BBQ.  I like making pulled pork and ribs.

Favorite City to dine out in?   

New York. I love every place. There are so many people from so many places around the world that you can get anything. It’s so rich in culture.  If you want Mexican, someone from Mexico will make it or if you want dumplings, someone will make you authentic dumplings.  I can always have one more slice of pizza as a snack in between meals too.  I come home 10 pounds heavier from every trip!

Best Dish you have ever made?     

Probably ribs.  Like I said, I love smoking meats and barbecuing.  You can take a long time to prepare them to impart a lot of flavor, and I create a good sauce.  I can make them ahead of time and heat them up when I have friends over.  I never have a problem having people show up for my barbecue.

Place you eat most often on your days off?      

The Hillstone.  I always know what I am getting.  The food is good and the service is always great.  Since I have so few days off, I want to have a meal served to me properly. I don’t want to leave a restaurant mad on my day off.

Person you would most like to cook for?         

I would like to cook for José Andrés.  He seems like a cool guy to hang out with.  I would love to make Spanish food and tapas with him.  He has always been a super nice guy when I have met him in the past.  Like I said before, my best memories are good meals with family and I think cooking for him would be like that.

What made you decide to become a chef in the first place?       

I started cooking at a very young age.  Growing up, my mom was a single mom.  We would fend for ourselves from an early age.  When I was like 7, I would wake her up while she was sleeping to open jars.  She was always in the kitchen cooking and making breakfast, lunch and dinner for everyone.  After seeing my mom, grandmother and aunts cook, I wanted to emulate what they were doing. I would figure things out and make stuff that tasted good and get everyone sit down to have a good meal.

What is new on your DVR?      

You would have to ask my wife.  When I come home, I sit down and she puts on whatever she wants and I can just sit still finally.  I don’t get much time at work to sit still.

Using the Right Grill and Tools to serve up a great 4th of July feast!

yumIt’s no surprise that on the 4th of July, the grill is king. Although Independence Day celebrates the day that our great nation was born in 1776, we all know that grilling (and fireworks) are iconic symbols and activities celebrated on this fun, outdoorsy day. Whether you’re cooking hotdogs, hamburgers, grilled veggies, or anything in between, your grill will be your best friend on the 4th. So, it is important that your grill is working properly so you can do your food, and this great holiday, some justice.

Here are some tips/reminders to ensure that your 4th is a delicious one.

  • Show off your grill skills by using the zone technique. With warm and hot zones, your grilling will be even and efficient, allowing you to cook multiple types of food at once without having to worry about over or undercooking – a problem that arises when the grill is set to just one temperature. In the warm zone, set your grill to 100-150 F for indirect heat. In contrast, your hot zone will be at 500 F for direct heat.
  • Plain and simple: Do not constantly flip your burgers and hot dogs! Although it is fun and undeniably looks cool, this causes the meat to lose its flavorful juices, leaving it dry and boring.
  • Let the meat rest for a few minutes before serving! Remember, the cooking process does not end once you take the meat off the grill!
  • Use the classic “finger test” to check the temperatures of your meat! Index finger to tip of the thumb feel signals rare; middle finger to thumb signals medium rare; ring finger to thumb signals medium; and pinky finger to thumb signals well done.tools

Having a great grill is just as important as having a great chef use the grill. If your grill is outdated and giving you more problems than you have time to deal with, invest in a new grill. The Delta Heat 32-Inch Model, running off of propane gas, is as top-of-the line as it gets. Featuring a double door cabinet, this grill has a high and even heat output. In addition, it has a full rotisserie system so you can enjoy succulent, evenly-cooked meats! Made in the United States, the Delta Enterprise has a sleek design that makes grilling elegant while ensuring quality.grill

Whatever your grill or techniques may be, we hope that you have a happy and safe 4th of July! We know that your grill specialties will be a huge hit!

 

Memorial Day BBQ – A Twist on Tradition

Memorial Day is the day that we remember and honor those who have lost their lives while serving in the United States Armed Forces. Though we’ve been celebrating Memorial Day for almost 150 years in this country, the spirit of the holiday remains the same even today. However, the way in which we celebrate has certainly changed over the years. Where it began a sad, mourning holiday, it has grown into a celebration of life, a time to be with our loved ones and honor those lost.

Today, the most common celebration for Memorial Day is to have a barbecue. In fact, Memorial Day is the second most popular holiday for barbecuing (after July 4th). As you may have seen on our Facebook Page, we’ve dedicated this week to Memorial Day Barbecue ideas and recipes. So, we thought we’d take it a step further with some helpful techniques and tips for the big BBQ this weekend. Enjoy!

  • Give it time to heat up. In order to make sure your grill reaches the right temperature and kills off any bacteria that might be in there, be sure to preheat your grill 15-20 minutes before cooking.
  • A clean grill is a healthy grill. It’s easier to remove debris and residue from prior meals when the grill is hot. Use a wire grill brush on your grill rack after preheating to ensure a clean slate, and again after you use it.
  • Avoid sticky situations. Reduce sticking food by oiling up your grill rack. Use tongs to hold an oil-soaked paper towel (make sure it isn’t dripping into the flames), and rub it over the rack. Never use cooking spray on a hot grill.
  • Food poisoning (or worse) isn’t fun. Always use separate cutting boards, utensils and platters for raw and cooked food to avoid cross-contamination.
  • Contemplate before you marinate. Never baste food with the same liquid you marinated it in. Make extra marinade just for basting, or boil your marinating liquid before using it again. Refrigerate while marinating.
  • Reduce flare-ups. Try to use leaner cuts of meat, trim excess fat and remove the skin from poultry before grilling.
  • Think before you reach. Don’t forget, kebab skewers get hot on the grill. Enough said.
  • Know thy grill. Every grill is different, and will have different hotter and cooler spots. Know where those spots are so you can use them to your advantage.
  • Don’t lose the juice. When turning meat on the grill, use tongs or a spatula, rather than a fork, as piercing it can cause the juices to escape. When the meat is cooked, let it rest on a clean platter (tented with foil for better results) for about 10 minutes before carving to allow the juices to redistribute evenly.
  • Dress the part. Don’t forget to put on your chef apron or chef coat before hitting the grill, to avoid splatter while cooking!

Grilling

While we do realize that “barbecue” and “grilling” are not interchangeable, for the purposes of our Memorial Day celebrations, we’ll assume they are.

Enjoy! National Barbecue Month

With summer coming just around the corner, and before it gets too hot out, May is the perfect time to have a barbecue… which is probably why May is National Barbecue Month! According to a study conducted by the HPBA (Health, Patio and Barbecue Association) last year, most Americans (over 80%) claim that cooking outdoors is easier in many ways than cooking indoors, and that it is an easy way to save money, rather than going out to eat (they also get to show off their new chef coats to their friends and family). About a third of all of the adults polled associate a good old-fashioned BBQ with family tradition, and say that it is a great way to spend quality time with friends and family.

In terms of the food itself, here are a few fun stats about barbecuing that just might help our chef fans create the perfect Barbecue Month menu!

– 65% of Americans like to marinate, season or pour sauce over their meat while grilling.

– 42% of men (and only 31% of women) like to spice up their grilled meat with steak sauce or hot sauce.

– 66% of consumers prefer ketchup on their burgers to mustard, and the same percentage want cheese.

More and more people are grilling these days, for all of the reasons above and more. For great recipes, tips and tricks, as well as some Barbecue inspiration, visit www.HPBA.org. If you’ve got any BBQ tips, leave a comment below and share with us!

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