Tag Archives: chef cooking

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 Stephanie’s Cod Zucchini Salad in a Sweet Lemon Sauce

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Chef Stephanie’s Cod Zucchini Salad in a Sweet Lemon Sauce is a light and healthy dish that is easy-to-make, delicious and perfect for summer! Additionally, Chef Stephanie provides great tips on plating that are sure to impress. Get the yummy recipe below!

Ingredients (Serves 4) 

  • 4 Cod filets
  • Salt
  • Pepper
  • 2 Large Zucchinis (one green/one yellow)
  • 1 pint – black berries
  • 4 Meyer lemons
  • 1/4 cup honey
  • 1/4 teaspoon salt

Directions

1. Peel the skin off the Meyer lemons with a vegetable peeler. Scrape away any white pith from the peels with a paring knife. Juice the lemons and strain.

2. Place the Meyer lemon peels, honey and 1 cup of water in a sauce pot.  Bring to boil and reduce heat to simmer until peels are tender, (about 30 mins).

3. Transfer the mixture from the pot to a blender. Add lemon juice and salt, purée it until it is smooth. Keep warm for serving.

4. Season the fish on both sides with salt, pepper and lemon zest.

5. Heat a skillet on high heat until just smoking. Add a tablespoon of olive oil on the pan. Add the fish fillet- presentation side down first, and cook until golden brown, about 2 to 3 minutes on each side. When done, remove the fish from the pan and blot on a paper towel.

6. Shave ribbons off zucchini with a mandolin . Dress with olive oil, salt-pepper and lemon juice. Roll the zucchini strips into small cylindrical shapes.

7. For plating:  Lemon sauce at the bottom, place fish in the middle, arrange zucchini rolls along the sides of the fish, and add blackberries.

Connect with our June Chef of the Month: 

Instagram: @chef_stephanie_

Chef Stephanie’s Strawberry Cheesecake Recipe

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Cheesecake is undoubtedly one of the yummiest desserts out there, but picture this: a strawberry cheesecake with an Oreo crust! Chef Stephanie’s Strawberry Cheesecake recipe is guaranteed to satisfy. Get the recipe below!

Ingredients (Serves 16) 

  • 2 cups – Oreo cookies with cream center removed; finely ground (2 sleeves)
  • 1/4 cup – butter, melted
  • 2 tablespoons – sugar
  • 4 each 8-oz.-  packages cream cheese, room temperature
  • 1 2/3 cups – sugar
  • 3 tablespoons-  all-purpose flour
  • 1/4 teaspoon – salt
  • 4 large eggs
  • 2 egg yolks
  • 1 1/2 teaspoons – pure vanilla extract
  • 1/4 cup – sour cream
  • 1 cup frozen strawberries, thawed
  • 3 tablespoon- water
  • 2 tablespoons- sugar
  • 1 teaspoon-  cornstarch
  • Red food coloring, (optional)
  • 1 pint fresh small strawberries, washed and hulled

Directions

1. Position oven rack in the middle of the oven and preheat to 325º F. Put a tea kettle or large pot of water on the stove to boil for the water bath.

2. Mix together the crust ingredients and press into 9” spring form pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

3. In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and sour cream. Pour the batter into the spring form pan on top of crust.

4. Place the spring from pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. (If your cheesecake pan is not leak proof, cover bottom securely with foil before adding water).

5. Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes.

6. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight. (Overnight is the best).

7. Purée frozen strawberries in a small food processor or with an immersion blender. Press blended strawberries through a fine mesh strainer in to a small saucepan. Add water.

8. In a small bowl, mix together sugar and cornstarch. Stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool to room temperature.

To serve: Top each piece of cheesecake with broken Oreo cookies and drizzle strawberry sauce over the top!

 

Connect with our June Chef of the Month: 

Instagram: @chef_stephanie_

 

June 2019 Chef of the Month- Stephanie Hamilton

We are so ready for the month of June (can someone say summer?) and with it, we are happy to introduce our June Chef of the Month- Stephanie Hamilton! Chef Stephanie is a creative chef in the Pacific Northwest. When she’s not running her own catering company, she is putting on events and constantly looking for different ways to create delicious new recipes. Read below to learn more about Chef Stephanie’s story!

 

1. Where were you born?

The Great Pacific Northwest is my home. I was born and raised in Tacoma, Washington. The Pacific Northwest has so much to offer-fresh seafood with local farmers all just right in my backyard and really an amazing place to live.

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

I am super active in many aspects of the culinary industry, I also have my own catering company ” The Creative Menu”. I pretty much will take on any event that comes my way, since it’s just me. At times, I get those large events that will challenge me, but at the end of the day it is so rewarding. I also love to put on “Pop Up” events, taking smaller groups of guests and creating a fine dining experience in the comfort of a home or small venue. It’s such a fun and creative way to challenge myself by taking a menu and being able to transport the guest somewhere new and exciting with the story you have behind each dish as you go through the night.

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

It’s really hard to pick a favorite kitchen tool, of course I love my Chef’s Knife. Thinking of something even more simple is the actual dish you plate on. The color, shape of the plate or board can change the whole dynamic of a dish. I want a dish that would be brought to life and contribute to the story.

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

My sharpest sense would be my sight, I am able to visualize and create a dish and keep great attention to detail, while not over complicating a dish, keeping it simple and letting ingredients shine. To me food should be vibrant, balanced and just simply put, make you happy.

5. What advice would you offer for aspiring chefs?

Have a mentor that you respect and look up to and learn as much as you can from that Chef. Being able to work side-by-side with a Chef and having a hands-on experience is the best way to learn. Never stop learning and always challenge yourself and finally, do not be afraid to fail, that is the only way to truly learn and grow to be better.

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

What was taught to me was to never waste anything! Learn your ingredients and know how to utilize every component.

7. What does good food mean to you?

Good food to me is simplicity and elegance, not over complicating a dish where flavors get lost.

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

When selecting an outfit, I look for material that is comfortable, washes well and holds its color. I like being able to customize my coat.

9. Favorite ingredient to work with?

Favorite ingredients would have to be “Beef & Spices from Spiceology” (tenderloin, trip-tip, brisket, short ribs, etc.) Cooking up a beautiful filet seasoned perfectly with the balanced flavors of Spiceology will hands raise your dish to that next level.

10. Favorite City to dine out in?

Seattle, Washington is such a great city to dine in. Big variety of cultures with some of the best little mom and pop places to eat. The best part is being down by the waterfront and taking a stroll through Pike Place Market.

11. Best Dish you have ever made?

One that is my favorite to make and turns out perfect every time is the Tri – tip coated in a dry rub from Spiceology. It’s cooked on the smoker at 225 degrees for about 90 mins then kick the grill up to high and reverse sear. Top it off with a fresh Chimichurri sauce and serve it up with your favorite side.

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

I love to eat Tacos! Steak, Shrimp, Brisket.  If you’re making it, I’m eating it. Plus, put a fresh bowl of salsa and chips down, and I’m one happy camper.

13. Person you would most like to cook for? 

I would be honored to cook for Chef Thomas Keller.  He is so talented and the chance to cook for and listen to his feedback would be incredible. Being able to learn about his experiences in the kitchen and how he got to where he is would be a great learning experience for me.

14. What made you decide to become a chef?

I did not realize in the beginning, but my journey started when I was just a kid. I am very grateful of how it began. I grew up on a little farm, between our farm and my grandparent’s farm we had about 15 acres. We raised our own meat, poultry, beef, lamb, rabbit and had a very large vegetable garden. I was taught the importance of working hard for what you have and never wasting anything.

Growing up I always loved to cook but not sure I really thought I was going to have such a passion for cooking, but then, it really kind of hit me all at once, (That fire & passion that burns inside of you) I took that desire to learn and started teaching myself everything I possibly could learn. Cooking for others makes me so happy, seeing the joy your guest has sitting around a table enjoying their meal and making new memories with their family… that right there is the best thing in the world!

Connect with our June Chef of the Month: 

Instagram: @chef_stephanie_

 

Chef Dayanne’s Oatmeal Mini Cake Recipe

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Stir up the most important meal of the day! Chef Dayanne’s Oatmeal Mini Cakes are a perfect treat to have for breakfast (or dessert, you can’t ever go wrong with that)! Chef Dayanne states that you can also make these cakes once and have breakfast ready for a week. Talk about a time-saver!

Ingredients

  • 2 cups of old-fashioned oats
  • 1 green apple, chopped or shredded
  • 1/4 cup of raisins
  • 1 teaspoon of cinnamon
  • 1 tablespoon of coconut oil
  • 1/4 cup of shredded coconut
  • 1 egg white
  • 1 cup of almond milk
  • 1 pinch of baking powder

Directions

1. Combine all ingredients and let the oats soak up the almond milk.

2. Let the mixture rest for 5 minutes.

3. Place the mixture in a muffin baking sheet (don’t forget to grease it first).

4. Bake for 25 minutes.

5. Enjoy!

 

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

 

CHEF DAYANNE’S EGGPLANT AND WALNUT MEATBALLS RECIPE

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Chef Dayanne’s Eggplant & Walnut Meatball recipe is both vegetarian and carnivore approved! Try this new spin at a traditional dish- trust us, you won’t regret it AND it’s delicious!

Ingredients

  • 1 eggplant
  • 1 egg white
  • Handful of roasted & chopped walnuts
  • 1/2 cup of shredded mozzarella
  • 1 cup of Panko bread crumbs
  • 1 teaspoon of garlic powder
  • Olive oil
  • Basil leaves
  • Salt & pepper
  • Marinara Sauce

Directions

1.  Bring the oven to 365 degrees.

2. Slice the eggplant in fine layers and place them in a large tray.

3. Add salt to both sides of the eggplant layers and place a paper towel on top.

4. Let rest for 15 minutes, the eggplant will “sweat” some water. Dry up with paper towel.

5. Place the eggplant in a greased baking sheet, coat with olive oil and bake until becomes golden brown.

6. Let the eggplant cool down a bit and bring to a food processor. Add shredded mozzarella, garlic powder and half of the bread crumbs. Salt and pepper to taste. Once the mixture is nice and soft, transfer to a bowl. Add the egg whites and stir well, you should have a nice, thick paste.

7. Add the chopped walnuts and mix by hand.

8. Bring the rest of the bread crumbs to a plate and assemble the meatballs. Make sure your hands are wet, make small-sized balls, and roll them in bread crumbs.

9. Bring a skillet to with olive oil to the stove in medium heat. Once the pan is hot, add the meatballs, make sure to rotate them so they cook evenly.

10. Add Marinara sauce.

11. Add some basil leaves for garnish, extra cheese if you desire and ENJOY!

 

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

 

 

CHEF DAYANNE’S ZUCCHINI RAVIOLI RECIPE

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If you’re craving pasta, but still want to eat healthy, then Chef Dayanne’s Zucchini Ravioli Recipe is perfect for you! The dish is made of eggplant and mozzarella zucchini- definitely a delicious alternative to traditional ravioli. Get the recipe below!

Ingredients

  • 2 medium eggplants
  • 2 large zucchinis
  • 1/2 cup of mozzarella or ricotta cheese
  • 3 eggs
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 can of San Marzano Plum tomatoes
  • 1 teaspoon of sugar
  • 1 bunch of fresh basil
  • Olive oil
  • Salt and Pepper

Directions for Filling

1. Preheat the oven to 350 degrees.

2. Roast the eggplant until soft, let it cool down.

3. Remove the flesh from the eggplant and place in a bowl.

4. Add the eggs and mozzarella and mix everything very well.

5. Add salt and pepper to taste.

 

Directions for Zucchini Layers

It is ideal to have a Mandoline for this part of the recipe, but if you don’t have one
don’t get discouraged. You can still use a potato peeler or practice your knife skills.
Just be very careful!

1. Slice the zucchini in very thin and even layers, this is very important.

2. Add Salt and Pepper to taste to the zucchini.

 

How to Assemble

1. If you have a square mold (it is not necessary but will help you a lot) place the zucchini layers forming a cross.

2. Place some of the filling in the middle.

3. Very carefully bring the sides of the zucchini towards the center, making a nice square shape, and making sure the filling doesn’t come out.

4. Use a cooking brush to put some olive oil on top and place onto a baking sheet.

5. Continue this process until done with filling.

6. Bake all the ravioli until golden brown.

 

Directions for Tomato Sauce

1. Sauté the chopped onion in olive oil until translucent.

2. Add 2 minced garlic cloves. Add San Marzano plum tomatoes and mix well.

3. Add salt and pepper to taste.

4. To regulate acidity add a teaspoon of sugar or more if necessary. You can also add some water if sauce becomes too thick.

5. Bring the heat to low until the tomatoes dissolve.

6. At the very end, add some Chiffonade basil.

7. Mix well

 

Directions for Green Sauce

1. Bring a quarter pot of water to boil (Have a bowl full of iced water next to you).

2. Place the bunch of basil leaves into the boiling water and immediately transfer into the iced water.

3. With a hand blender, mix the basil with garlic, olive oil and salt and pepper

4. Plate and enjoy!

 

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

MAY 2019 CHEF OF THE MONTH- DAYANNE KADOSH

We are so excited to bring in the new month, and with it, our May Chef of the Month! Meet Dayanne Kadosh, a Private Chef in the Miami area! Chef Dayanne envisions herself as an artist; an empty plate is her blank canvas. She was inspired by the skilled women in her family to follow her passion for food, and now her delicious dishes inspire us all! Read below to learn more about Chef Dayanne’s Story!

 

 

1. Where were you born?

I was born in Montevideo, Uruguay

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

I’m based in Bay Harbor, FL and I own a Personal Chef Business.  I work as a private chef for a family in Coral Gables. Before being a chef, I’m an artist, and food is the medium I choose to express my creativity. The colors, aromas and fresh produce inspire me and make me think of an empty plate as a blank canvas.

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

Good quality sharp Knives. I love the German brand Wüsthof. There was a before and after in my life after getting a Vitamix. I like to have what’s necessary and not overload my kitchen with tools and gadgets I would rarely use. I appreciate working in a clean clear surface and being able to find what I need at the right time.

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

My sense of smell is sharp as my knives.

5. What advice would you offer for aspiring chefs?

Have fun, love what you do, be open to learn, learn from your mistakes and ALWAYS share your recipes, no one will make them as great as you do.

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

Every chef should develop their own style in the kitchen, find what type of cuisine they are passionate about and work on it ‘til they master what they do.

7. What does good food mean to you?

When I taste love, dedication and effort in a dish, that’s the best nourishment I can get.

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

Comfort, style, being able to move with ease and that the sleeves don’t touch the food!
Oh! And to be able to remove stains easily from the fabric. Messy days happen to the most experienced of us!

9. Favorite ingredient to work with?

Organic, local and cruelty-free foods. Good quality olive oils and special spices always make a regular dish stand out.

10. Favorite City to dine out in?

New York and Punta del Este.

11. Best Dish you have ever made?

I make a killer Shakshuka.

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

On my days off, I like to keep it simple yet delicious, a good avocado toast with mushrooms and scrambled eggs or baked salmon with roasted veggies. I love prepping healthy foods I can grab on the go during the week such as herbed egg muffins and nutty granola!

13. Person you would most like to cook for? 

Enrique Iglesias and Gordon Ramsay

14. What made you decide to become a chef?

Since I was a child, I was inspired by the women in my family who are very skilled in the kitchen. My mother and both of my grandmothers are excellent cooks and my best teachers. I’m forever grateful to them for allowing me to find my passion.

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

Chef Penelope’s Pan Roasted Snapper Recipe


IMG_4536Our September Chef of the Month, Chef Penelope Wong, has shared with us a gourmet recipe for your next dinner party or event – her Pan-Roasted Red Snapper with Star Anise roasted Bok Choy, Radishes, and Dashi. This Asian-influenced dish offers mild, earthy flavors and sweetness blended with the nuttiness of red snapper. Follow the steps below to recreate Chef Penelope’s masterpiece for yourself!

Ingredients:

4-6 oz. skin-on red snapper fillet, scaled

8 oz. unsalted butter

2 bulbs bok choy, quartered

½ tsp. ground star anise

4 oz. roasted garlic oil

1 tsp soy

8 assorted radishes, cleaned and tops trimmed

4 oz. dashi broth

½ gallon cold water

16 oz. dried kombu seaweed

3 cups bonito flakes

1 shallot

4 oz pickled ginger

1 oz soy

6 oz Japanese mirin

Steps:

Dashi Broth

  1. Soak kombu in water over a very low flame for 1 hour.
  2. Add bonito flakes and increase heat slightly.
  3. Continue to simmer to 45 minutes and strain.
  4. In a separate stock pot, heat 1 tbsp sesame oil and saute minced shallot and pickled ginger.
  5. Add in soy and mirin, reduce by half.
  6. Add in strained bonito broth.
  7. Simmer 30 minutes – strain and plate.

Veggies

  1. Heat dashi broth in a small stock pot.
  2. Add in cleaned radishes and allow to simmer on low heat to poach the radishes for 30 minutes.
  3. Preheat oven to 425 degrees.
  4. Marinate quartered bok choy in star anise, roasted garlic, and soy.
  5. Place in shallow baking pan and bake for 5-7 minutes, or until cooked through and browned.

Pan-roasted Red snapper

  1. Put 2 tbsp. olive oil in a high-heat well-seasoned saute pan.
  2. When oil starts to smoke, add fish fillets skin side down to sear,
  3. Sear 1 minute and flip with a fish spatula,
  4. Add in butter and start to baste the skin of the fish with the hot butter to crisp the skin,
  5. Continue to baste for 1-2 minutes, or until fish is cooked through and skin is browned and crisp,
  6. Plate pan-roasted red snapper on top of roasted bok choy (and wasabi whipped potatoes if desired). Ladle dashi broth around, garnishing with a few poached radishes.

Connect with Our September Chef of the Month:

Shop Her Look!

Instagram: @penelopewong

Chef Carter’s Southwest Deviled Eggs

Deviled eggs are making a comeback, we’ve been seeing them on menus left and right. But our Chef of the Month, Carter’s recipe will make you rethink traditional deviled eggs and will have you dying to try tons of deviled egg variants. I mean, let’s be honest, it is not a party unless someone brought the deviled eggs. Try these out on your friends and family and you’ll surely be adding them as one of your regular go-to recipes!

Deviled Eggs

Southwest Deviled Eggs

Ingredients:

6 eggs

¼ cup mayonnaise

1 teaspoon white vinegar

1 teaspoon yellow mustard

Salt, to taste

Ground pepper, to taste

2 large avocados

1 tablespoon of prepared Picante Sauce

Garnish: Paprika, Fresh cilantro (if desired)

For the Eggs:

Place eggs in a saucepan and cover with enough water to cover the top of the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half, removing yolks to a bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

For the Guacamole:

Cut open the avocado in half, length wise, and remove the seed. Then scoop the avocado out of the skin. Dice the avocados into cubes. Using a fork mash the avocados into a paste. Add picante sauce, salt, and pepper. Mix until well combined.

Putting it all Together:

Add the guacamole into the egg yolk mixture and mix well. Place the yolk mixture into a pipping bag or a zip lock bag with the tip cut off. Pipe the yolk mixture into the egg whites, garnish with paprika and serve. Place a little cilantro on the side for color.

Deviled eggs are a great thing to serve. Since I am from Texas, we like to serve guacamole on everything. One day, I decided to mix them together and my family loved the flavor.

Want to see more of Jr. Chef Carter’s recipes? Connect with our April Chef of the Month here:

Instagram: @chef.carterhull

Twitter: @chef_carterhull

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