Tag Archives: celebrity chef

Chef Chris’ Dulce De Leche Pavlova Recipe

Dulce De Leche Pavlova

We’re here for all of the meringue…good thing our January 2022 Chef of the Month, Chef Chris shared his delicious Dulce de leche Pavlova recipe! Crispy on the outside, soft and light on the inside – this dessert is a dream come true. Check it out below!

Ingredients

  • 6 egg whites, fresh and at room temperature
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 teaspoons cornstarch
  • 3 cups heavy cream
  • Pinch of salt
  • ¼ cup powdered sugar
  • ½ cup dulce de leche or condensed milk or both
  • Strawberries, blueberries, blackberries to use as toppings
  • Mint leaves, optional

Directions

  1. Preheat the oven to 250°F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
  2. In a large bowl, beat egg whites at medium speed until stiff, about 5 minutes. Gradually add sugar, about 1 spoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, vinegar, and cornstarch.
  3. With a spatula, gently add the mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly making sure all sides are even.
  4. Bake for 90 minutes. Turn the oven off and let it cool in the oven for an hour.
  5. In a small bowl, beat heavy cream. Add powder sugar, beat until stiff peaks form.
  6. Fill the center of the meringue with whipped cream, dulce de leche, and or condensed milk, and top with desired fruit and mint. Serve immediately.

Additional note from Chef Chris:

“So, I’ve made a few of these, and here are some of my tips to make the perfect Pavlova”…

  • Clean your mixer, spatula, and everything with white vinegar to make sure everything is extra clean.
  • Make sure to use fresh egg whites, and they must be at room temperature.
  • DO NOT OPEN THE OVEN, this will ruin it all.
  • Make sure you turn off the oven after an hour and a half of it cooking and allowing it to cool for an entire hour…. again, DO NOT OPEN THE OVEN.

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

January 2022 Chef of the Month – Chef Chris Valdes

We’re kicking off 2022 with our January Chef of the Month, the talented Miami native, Chris Valdes! Chef Chris is a Celebrity Chef, cookbook author, and the owner of Chris Valdes Catering, a full production events company! You may have seen Chef Chris on his YouTube channel, on the cover of several magazines or even on the Food Network and Hallmark Channel. His passion for food began at a very young age. Growing up in a family restaurant allowed Chef Chris to experience his love of food first-hand. He dreamed of motivating people around the world to cook and have fun in the kitchen. Today, he’s made his culinary dreams come true. We can’t wait to share his story with you and some of his Latin-inspired dishes!

1. Where were you born?
I was born on May 11, 1991, in a place that I call paradise and home: Miami, Florida. Growing up in Miami in the ’90s was truly a gift. Miami is such a magical place. I’ve had the pleasure of traveling to many places around the world, and I always say the same thing: there is no place like home. You have to live here to understand its madness and why it’s so special. Our culture, the hot food scene, our beaches, and even our craziness make this place beyond special. You can walk the streets and see something new every day.

2. Where do you work and where are you based? 
I am Chef and Owner of Chris Valdes Catering, a full production events company in Miami, FL. This past July the company turned 11 years old. Yup, I opened it when I was 19 years young.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My favorite kitchen tool is my chef’s knife. It’s the one tool that comes into contact with almost everything and anything that you prepare. It’s the one tool I will always need and rely on.

4. What is your sharpest sense out of all the 5 senses?
One of my sharpest senses is my sight. I can tell if something is overcooked, undercooked, or even spoiled just by looking at it. It’s something that developed with experience and time, and it is truly a gift.

5. What advice would you offer for aspiring chefs?
Follow your dreams. If a career in culinary arts is what you desire, go for it. In the meantime, I recommend a part-time job at a local restaurant because we all love food but being part of the creation process is a different token. If you see you like it, and your mind wanders around the possibilities of creating a dish, then pursue it and don’t look back.

6. What is one culinary tip every chef should know and perfect?
The one culinary tip that every chef should know is that love is the most important ingredient in any dish and it’s also the one ingredient that is missing in many dishes.

7. What does good food mean to you?
Good food is nurturing to the soul. Good food is love.

8. What features are important to you when selecting your chef outfit?
When selecting a chef outfit the one feature that is most important to me is durability because I don’t have time to be buying chef coats all the time. I like a good product, that will last and be worth what I paid for.

9. Favorite ingredient to work with? 
Garlic, who doesn’t love it? Goes good on everything!

10. Favorite city to dine out in?
New Orleans is one of my favorite cities to dine out. Every dish has a story, a tradition, and a method to it. It’s filled with layers of flavor, love, and comfort. As soon as I get to New Orleans the first thing on my mind is a shrimp, chicken, and smokey Andouille sausage gumbo.

11. Best dish you have ever made? 
One of the best dishes I’ve ever made was my stuffed pork shoulder. Juicy moist citrus and garlic marinated pork stuffed with rice, ground beef, and sweet plantain mixture, and as the pork cooks, all its drippings fall on that rice mixture and after a few hours, you have that crispy pork skin.

12. What do you like to eat most often on your days off? 
On my days off my cravings could run wild but I can usually settle for a crisp, juicy fried chicken or a seared steak cooked to perfection. And I always have to end it on a sweet note like a lite brownie or a warm toffee nut cake with cold ice cream.

13. Person you would most like to cook for? 
Chef Emeril Lagasse, the chef on TV, my culinary superhero (after my mom, of course), and he’s probably one of the reasons that I am part of the food world today. I wanted to be just like him. I wanted to motivate people from around the world to cook and have fun in the kitchen. I wanted to inspire kids to follow their dreams. He is the one person I would love to cook for and with.

14. What are some of the difficulties you’d say that chefs most often encounter?
One of the difficulties I encounter the most as a chef is asking myself after each and every dish, does that taste good? Was that my best? Will they like it? Will they understand and appreciate my vision and process for this creation? It’s something that always crosses my mind, not because of self-doubt but because as a chef I am always striving for perfection. It’s haunting!

15. What made you decide to become a chef?

Growing up in a family restaurant has had a huge impact on me. I’ve even asked my father if I was conceived there during the busy lunch hour, as I love food and am always in a hurry.

Walking inside the restaurant kitchen every day after school was truly a thrill for me. I would just close my eyes, and, with the smells lingering through the air, I would envision what creation Mom was cooking up. Anytime I would walk into that kitchen I had questions for my mom—questions that she always took the time to carefully answer. What are you cooking today? Why does it smell like that? What are you adding to that pot? What is today’s special? And the most important question of all… may I taste?

Sometimes I would just sit down on the kitchen counter and quietly observe everything from the cooking in the kitchen, to how my father ran the restaurant –  it was like a hobby for me. These observations taught me more than I could imagine, and they would one day prove to be very handy. This along with watching Emeril for the first time on TV led me to follow my dreams of becoming a Chef.

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

Shop Chef Coats


September 2021 Chef of the Month – Jahnesta Watson (Chef Shaiheem)

We’re so excited to introduce our talented September 2021 Chef of the Month, Jahnesta Watson (Chef Shaiheem)! Originally from Mississippi, Chef Shaiheem moved around a lot before he permanently settled in Atlanta, Georgia. He owns The Guilty Plate Co. LLC, an Atlanta based catering company that he started back in 2016. Chef Shaiheem has been cooking ever since he was 17 years old! His first full-time job was at a burger spot in the Atlanta airport, and it helped him realize that food fueled his passions. Today, he continues to inspire his customers with the love he has for his craft and truly believes that he was placed on this earth to “Spread Light Through Food”. After all, feeding people is his love language.

1. Where were you born?
 I am originally from Gulfport, Mississippi but I moved back and forth between there and Georgia all my life. I moved to Atlanta, GA permanently in 2008.

2. Where do you work and where are you based? 
I’m a Project manager/Sampling & Projections operations analyst.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My Cleaver is my favorite tool, it’s the sharpest knife in my kitchen and it’s never nicked me!

4. What is your sharpest sense out of all the 5 senses?
Hearing, I am also a singer so working on that has always been important to me. No one is ever going to sneak up on me!

5. What advice would you offer for aspiring chefs?
Never stop creating, I challenge myself to create at least two things a week with ingredients I have never touched. I think it is important to venture out into other styles of cuisine to bring nuanced flavors to your foundational cooking style.

6. What is one culinary tip every chef should know and perfect?
The culinary tip that I think everyone should know and perfect is effectively seasoning and building flavor profiles. Every seasoning that is in your cabinet, does not belong on your food.

7. What does good food mean to you?
Good food to me is food that is cooked with love and food where every single flavor profile is vocal in your dish in the way that it needs to be heard.

8. What features are important to you when selecting your chef outfit? 
Comfortability and style is important. I want to be able to move around easily and to not sweat too much in the kitchen. Even more so, I want to look damn good in it!

9. Favorite ingredient to work with? 
I love acidity so any excuse to use citrus and I am there for it!

10. Favorite city to dine out in?  
Chicago, IL hands down! Chicago is such a culinary melting pot and I love diving into everything I can get my hands on when I’m there. There is no such thing as a diet when I am in The Chi!

11. Best dish you have ever made? 
I honestly try to top myself every time I step in the kitchen, I feel like superiority to the chef I was yesterday is always my goal, so I feel like I’m only as good as my last dish. Now that I’m done pontificating, Hazelnut Coffee braised Oxtails w/ Smoked Manchego gremolata over creamy polenta.

12. What you like to eat most often on your days off? 
OXTAILS & JAPANESE FOOD

13. Person you would most like to cook for? 
I would love to cook for Michelle Obama, I just love that woman!

14. What are some of the difficulties you’d say that chefs most often encounter?
I would say the most difficult thing is staying inspired and keeping yourself separated and special. It is a blessing and a rarity that you can make the money you need to survive cooking full time if that is your dream. The Chef community is infiltrated because everyone claims the word in a community that is already so oversaturated.

15. What made you decide to become a chef?
I have been cooking professionally since I was 17. Cooking truly centers me. When I am in the kitchen creating dishes for others to eat, it nothing brings me more joy.  I truly believe that I have something special in store for anyone who tries my food. I believe I was placed on this Earth to “Spread Light Through Food” and just want everyone to experience the love I have for my craft because Feeding People is My Love Language.

Connect with our September 2021 Chef of the Month
Instagram: @thechefshaiheem
Website: https://theguiltyplate.com/
TikTok: @thechefshaiheem

Shop Chef Coats

Chef Gina’s White Bean & Swiss Chard Soup

A hearty soup goes a long way. Our May 2021 Chef of the Month, Chef Gina, has shared her famous White Bean & Swiss Chard Soup recipe! Whether you’re staying cozy or just trying to spice up your soup game, this dish is the ideal crowd-pleaser.

Ingredients

  • 1-pound sweet raw Italian pork sausage
  • 1-pound spicy raw Italian pork sausage
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 medium carrots, diced
  • 1 medium brown onion, diced
  • 1½ cups celery hearts, diced
  • Coarse salt and ground pepper
  • 4 cloves garlic, minced]
  • 1 bunch rainbow swiss chard, rinsed and chopped
  • 1 can white beans, drained
  • 8 cups chicken stock (homemade or store bought)

Directions

Step 1: In a large soup pot over medium to medium-high heat, sauté pork sausages in 1 tablespoon of olive oil until golden brown, breaking up and rendering fat out. Transfer sausage to a bowl and return pan to stovetop.

Step 2: Over medium heat, add butter, diced carrot, onion, celery, 1 teaspoon of salt and 1 teaspoon of pepper. Sauté until soft, then add garlic and chopped chard. Add browned pork sausage and can of drained beans, stirring gently to combine.

Step 3: Add chicken stock and bring pot to a boil. Simmer for 20 minutes. Let soup sit for at least 30 minutes before serving, garnishing with thyme leaves. As always, soup is better the next day so it’s a great recipe to make ahead of time, too.

Connect with our May 2021 Chef of the Month

Instagram: @malibuseasidechef

Facebook: @malibuseasidechef 

Website: https://www.malibuseasidechef.com/

Chef Gina’s Fall-Inspired Spring Rolls

Our May 2021 Chef of the Month, Chef Gina, has shared her delicious fall-inspired spring rolls recipe! This dish is full of savory veggies like carrots, butternut squash and fresh additions like mint and cilantro. Her recipe serves 8 rolls – find it below!

Ingredients

  • 1 pack spring roll wrappers
  • 1 pack edible flowers (sourced here from Gourmet Sweet Botanicals)
  • 2 red or orange bell peppers, julienned
  • 1½ cups carrots, julienned
  • 1½ cups butternut squash, boiled until tender and julienned
  • 1 bunch each of fresh basil, cilantro and mint, stems removed

Roll Directions

Step 1: Bring a large pot of water to a boil. Add rice noodles to cook for 2 to 3 minutes. Drain rice noodles and pour cold water over to cool.

Step 2: In a medium bowl, mix carrots, bell peppers and butternut squash.

Step 3: Fill a large bowl with warm water. Dip 1 wrapper for a few seconds and lay flat on a wooden board. (Two wrappers can be used if they break easily.) On the center of wrapper, place edible flowers first, then continue with a handful of rice noodles, vegetable and squash mix, and herbs.

Step 4: Fold uncovered sides towards the center of wrapper, then roll gently from one end to the other until sealed snugly. Rolls can be kept whole, cut into pieces like sushi, or cut in half diagonally.

Dipping Sauce Ingredients

  • 1 10-ounce bottle of your preferred sweet chili sauce
  • 1 bunch each fresh basil, cilantro and mint, stems removed.

Dipping Sauce Directions

Blend sauce and herbs in a blender until herbs are in small bits. Serve beside spring rolls.

Connect with our May 2021 Chef of the Month

Instagram: @malibuseasidechef

Facebook: @malibuseasidechef 

Website: https://www.malibuseasidechef.com/

May 2021 Chef of the Month – Gina Clarke

Our May 2021 Chef of the Month is the talented Chef Gina Clarke! Chef Gina is California-born and raised and now resides in Malibu. She’s the head chef and owner of Malibu Seaside Chef, a high-end private chef service that provides catering, fine dining and more!
Chef Gina first studied at the French Epicurean School in Los Angeles and then apprenticed under renowned Chef Giuliano Bugialli in Florence and Wolfgang Puck in Malibu. Among this chef’s clientele are movie stars, musicians and athletes!
Chef Gina is passionate about traveling and creating delicious masterpieces. She is strong-willed and open for new techniques, ideas and methods of cooking. She believes that you can always learn from someone else when it comes to food. We can’t wait to introduce her and some delicious recipes!

1. Where were you born? 

I was born and raised in San Luis Obispo, California which lies on the Central Coast. Incredible coastline with beautiful beaches, farms, vineyards and farm to table food.

2. Where do you work and where are you based? 

I am head chef and owner of Malibu Seaside Chef. I am a high-end private chef that provides services for catering, fine dining, and events. I am based out of Malibu, California, but service all of Southern California and have traveled to other states and countries to work.

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

Anything “Le Creuset” I’ve been using their pans for years and they are tried and proven with all dishes. They are beautiful, nonporous, not-reactive and resistant to scratches. They retain the heat and cook evenly throughout.

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

For me, the sense of “smell” is the sharpest of any. I can almost tell what food will taste like by the smell and if it needs any adjustments. Smell also brings back memories of prior food, restaurants and travel.

5. What advice would you offer for aspiring chefs?

You need to always educate yourself and be open for new techniques, ideas and methods of doing things. You can always learn from someone when It comes to food.

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

Every Chef should be able to improvise in times of need. You may be faced with many obstacles that force you to adapt and overcome in order to succeed. I’ve shown up to cook five course meals and the oven doesn’t work, thus, I’ve had to improvise and cook entire meals on the BBQ.

7. What does good food mean to you?

Good food to me incorporates all sense, I love the way food smells, tastes, the color, the textures and how it makes me feel. There’s no better food than when it brings people together.

8. What features are important to you when selecting your chef outfit? 

The features to me that are important in a chef’s outfit are comfort, proper fit, durability and it has to be stylish.

9. Favorite ingredient to work with? 

I love using aged Balsamic, I can use it in marinates, salads dressing, soups, drizzled over fruit and veggies.

10. Favorite City to dine out in? 

Florence, Italy. I attended cooking school in Florence, Italy and was able to sample the flavors throughout the region. It’s a magical city with incredible dining, flavors, wine and old-world restaurants.

11. Best Dish you have ever made? 

It’s hard to pick, but my husband dies over my Osso Buco. Veal shanks braised with vegetables, wine, and broth served over risotto or polenta.

12. What do you like to eat most often on your days off? 

I definitely enjoy food and dining out gives me inspiration. My favorite foods to eat on my days off are Indian, Persian, Thai and Sushi. I love big, bold flavor and lots of spices.

13. Person you would most like to cook for? 

I think it would be amazing to cook for the Pope, I’d make him some amazing Italian food and finish it off with dessert and a good espresso.

14. What made you decide to become a chef?

I was an international model from the age of 16 to my early 30’s and was fortunate travel, dine and sample food around the world. This captured my attention to food and I wanted to do something after my modeling days were over that was creative and innovative. Becoming a chef fulfilled that creative side in me and allowed me to continue supporting myself in a way that I felt needed.

Connect with our May 2021 Chef of the Month

Instagram: @malibuseasidechef

Facebook: @malibuseasidechef 

Website: https://www.malibuseasidechef.com/

Shop Chef Coats

Chef Stew’s Curried Cauliflower, Cumin Rice & Tandoori Tofu Recipe

Get ready to treat yourself (and others) to a fantastic vegetarian-friendly recipe from our November Chef of the Month, Chef Stew.

Chef Stew has shared his famous curried cauliflower, cumin rice and tandoori tofu recipe. It's simple to make and chock full of spices and flavors. From a blend of Tandoori spices to a palatable taste of cumin rice

Chef Stew has shared his famous curried cauliflower, cumin rice and tandoori tofu recipe. It’s simple to make and chock full of spices and flavors. From a blend of Tandoori spices to a new cauliflower recipe, this dish has it all. Find it below!

Ingredients

  • 1 head of cauliflower
  • Olive oil
  • Curry powder
  • 2 cups of Basmati rice
  • 2 Onions
  • 1 Cup Cumin seeds
  • 1 TBS tomato paste
  • Extra-firm tofu
  • Tandoori Spice Blend (Spiceology has a great blend)
  • Salt and pepper to taste
  • 2 garlic cloves
  • 1 bunch of cilantro

Curried Cauliflower Directions

  1. Take one head of cauliflower and cut into florets.
  2. Toss in olive oil and curry powder and roast on 350 for 25 minutes.

Cumin Scented Rice Directions

  1. Make 2 cups of basmati rice. Drain and chill.
  2. Julienne 2 onions.
  3. In a large skillet, heat olive oil, and sauté the onion until translucent.
  4. Add tomato paste, cumin seeds and rice.
  5. Mix well, add salt and pepper to taste.

Tandoori Tofu Directions

  1. Cut extra firm tofu into cubes and gently toss into olive oil and season with Tandoori spice blend.
  2. Sear in skillet on all four sides.

Cilantro Chutney Directions

  1. Add 1/2 of olive oil, 1 teaspoon of salt, 2 garlic cloves, 1 bunch of cilantro and blend well.

Connect with our November Chef of the Month

Www.ChefStew.com

@Chef_Stew on Instagram

Robert Stewart on Facebook

Chef Stew on Linkedin

November 2020 Chef of the Month- Robert Stewart

Chef Stew was born in Baltimore and now resides in Las Vegas. He's  a father, a gourmet chef/caterer, TV personality, celebrity chef and president of the Transition Kitchen Foundation

We’re happy to announce our excellent November Chef of the Month, Chef Robert Stew, also known as Chef Stew! A true chef at heart, Chef Stew was born in Baltimore and now resides in Las Vegas. He’s a father, a gourmet chef/caterer, TV personality, celebrity chef and president of the Transition Kitchen Foundation, a culinary arts program dedicated to teaching life skills through culinary arts in Baltimore. He’s appeared on ‘Guy’s Grocery Games’, ‘Supermarket Stakeout’ and was the winner of Cutthroat Kitchen Season 8. Stay tuned for some great recipes & shop his coat!

1. Where were you born? 

Baltimore, Maryland

2. Where do you work and where are you based? 

Las Vegas, Nevada. Stew’s Stix is my restaurant concept that currently is being introduced to the market via catering in SF, LA and Las Vegas. However, I’m also President of Transition Kitchen Foundation a Culinary Arts Training based out of Baltimore, Maryland. I’ve begun to help other chefs get TV shows and it’s been rewarding for me because I get asked for help all the time and now, I have a way to do just that!

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

My favorite Kitchen tool is the whole kitchen… Tt narrow down to one thing is hard. Good pots and pans play a factor. A sharp

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

Sight would be the answer. Being as though people eat with their eyes, I’m constantly using my eyes to make sure my work pleases their eyes.

5. What advice would you offer for aspiring chefs?

Be a sponge, absorb as much as you can, be willing to speak up and say I don’t know how to do certain things, I’ve watched so many Chefs try to prove they are skilled but fail on simple tasks. The best chefs aren’t afraid to get help, pointers and advice.  The worst chefs know how to do everything. Lastly, I always mention staffing agencies this is a great way to pop in and out of operations. This allows to earn while you learn.

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

Effective communication skills… let’s stop throwing the titles out so easily. A Chef must have lots of qualities and experience to back the claim… a real Chef runs the operation and IS a leader – great leaders know how to make the operation run effectively and smoothly.

7. What does good food mean to you?

When I can think about it days after. Or the idea of eating it already, it makes me feel amazing inside. I like to consider good food like a party in my mouth

8. What features are important to you when selecting your chef outfit? 

Comfortability is key… I like to look nice, but I like being able to move accordingly.

9. Favorite ingredient to work with? 

Fresh herbs, fresh fish, fresh, fresh and again, fresh… sorry my answers aren’t simplistic. To create a dish, I’m using multiple things. If I need to choose a favorite, it would be steak or crabmeat.

10. Favorite City to dine out in? 

New Orleans.

11. Best Dish you have ever made? 

All of them…but, I would say a Blondie because I made 10k with this dessert.

12. What you like to eat most often on your days off? 

Great question… lately with so many Chefs coming on set to film, I’ve been eating their food. But, if I’m not actually cooking for someone and it’s my day off… Uber Eats isn’t a bad idea. I still enjoy Panda Express, Chipotle, pizza, wings… all the stuff that I could make but too lazy to do.

13. Person you would most like to cook for?

Bobby Flay, Jay Z, Janelle Monáe, or Halsey.

14. What made you decide to become a chef?

I didn’t. A Chef decided to become me. I grew up cooking as a kid as a means of survival, my mother worked nights and she did cook, but my big mouth complaining turned me into a child home cook. I then went to get trained and eventually I took an inventory of my life and realized that the natural qualities I possess and skills I acquired all wrapped into one thing made me a great Chef.

15. How to find Chef Stew?

Please visit Www.ChefStew.com

@Chef_Stew on Instagram

Robert Stewart on Facebook

Chef Stew on Linkedin

Chef Eddie G.’s Grilled Bananas & Tequila Chocolate Recipe

Grilled Bananas with Tequila Chocolate Reduction
Photographer: Chef Eddie G.

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

  1. Carefully grill the banana and place on the plate.
  2. In a double boiler, add chocolate and 3 oz of tequila and butter, stir to create chocolate sauce.
  3. In a bowl, pour remaining tequila over blackberries for a minute until berries have soaked up the tequila.
  4. Pour the chocolate sauce over grilled banana. Use berries as garnish. ¡Buen provecho!

Contacts and Channels:

Website:

http://chefeddieg.tv/

Facebook:

@ChefEddieG/

@chefeddieglocavoretvshow/

@locavoremedia/

Instagram

@chefeddieg/

@locavoremedia/

Chef Eddie G.’s Pan Seared Scallops Recipe

Photographer credit: Bill Brady Photography

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

  1. In a sauté pan, heat 3 tablespoons of extra virgin olive oil.
  2. 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.
  3. Add ginger liqueur carefully, and add minced garlic.
  4. Let reduce, adding butter until it’s the consistency of syrup.
  5. Place scallops on micro greens and top with the ginger glaze.
  6. Enjoy!

Contacts and Channels:

Website:

http://chefeddieg.tv/

Facebook:

@ChefEddieG/

@chefeddieglocavoretvshow/

@locavoremedia/

Instagram

@chefeddieg/

@locavoremedia/

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