Tag Archives: Chef Uniforms

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 Oscar’s Vigorón Sauté Recipe

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Our April Chef of the Month, Chef Oscar Del Rivero has shared his delicious Vigorón Sauté Recipe! A traditional Nicaraguan dish, the Vigorón is made of yummy Latin American flavors and fresh ingredients such as yuca and chicharrón! Get the mouth-watering recipe below:

Ingredients

3 ounces pork belly

4 ounces yuca

3 ounces pickled veggies for Vigoron

2 ounces chicharrón

1 pinch parsley, chopped

Directions

1. Boil the yuca pieces and set in the center of a bowl or plate.

2. Prepare pickled veggies with a dash of vinegar, salt and sugar.

3. Top the yuca with pickled veggies.

4. Fry pork belly until golden and set on top of the pickled veggies.

5. Top with chicharrón and sprinkle with parsley.

 

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

 

APRIL 2019 CHEF OF THE MONTH OSCAR DEL RIVERO

 

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Get His Look

We have an exciting April Chef of the Month- Chef Oscar Del Rivero! Originally from Mexico City, Mexico, Chef Oscar is now an Executive Chef at Jaguar Hospitality Group and a Partner at both Jaguar Latin American Kitchen and Tavera Cocina Mexicana in Miami! Chef Oscar is extremely passionate about enhancing his dishes and brings fresh Latin American flavors with each bite. Read below to learn more about Chef Oscar’s Story!

 

 

 

 

 

 

1. Where were you born?

Mexico City, Mexico. Colonia del Valle. It is a nice area inside the one of the biggest cities in the world. It was lovely growing up there, parks, markets, restaurants, subway system, and the feel of a busy city with a humble charm- but definitely fast-paced.

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

I am the Executive Chef at Jaguar Hospitality Group and Partner at Jaguar Latin American Kitchen and Partner at Talavera Cocina Mexicana.
http://www.jaguarhg.com/
https://www.instagram.com/oscardelrivero/

In 2005 Family and Friends got together to form Jaguar. My father has always loved the symbol of a Jaguar as an Aztec warrior and as a symbol of spiritual strength, as well as an icon for Latin America, since it is a Jaguar’s natural habitat. My partners and I created and developed Jaguar as a welcoming place where you can feel at home and eat food that reminds you of your roots if you are from Latin America. If you are not, Jaguar will represent with authenticity the flavors of South America for your enjoyment. It was and still is a beautiful project. Now after 13 years, it has matured into a neighborhood favorite and a spearhead of Latin American flavors, recipes and ingredients with respect to ancient and modern techniques. We as a group are really passionate about what we bring to Jaguar, with guest satisfaction at the top of the list and a thriving working environment full of challenges and goals. I love Jaguar in Coconut Grove, the rest of the restaurants I’ll tell you in the next interview…. They are amazing as well.

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

My Mexican Spoon (peltre), of course I have favorite knives and special tongs. But I have grown fond of “the Spoon”.

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

It might be sight. That is why I love taking pictures of the dishes I make. I feel that I can learn a lot about a dish by just looking at it.

5. What advice would you offer for aspiring chefs?

Immerse yourself in everything food and absorb knowledge as fast as possible.

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

Reading = Learning. So many culinary tips come to mind, but in my opinion, always reading and keeping up with evolution is key to learn a spectrum of culinary tips.

7. What does good food mean to you?

Fresh, wholesome, colorful, balanced and it needs to have nutritional value. Delicious goes without saying!

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

Comfort, Durability and Design. I am known for splashing my jacket during service and I don’t mind. I believe that is what is for. Red sauce, guacamole and anything lurking in the kitchen can be a part of the design of my jacket. For that reason, it needs to be resistant to plenty of washes. Comfort in the kitchen is essential, lightweight and a smooth fabric is imperative. Now with so many different styles I think that “the chef” or “cook” can really express their personalities, not only in the dishes, but in the way they like to dress for creation and transformation.

9. Favorite ingredient to work with?

Lately, Ancient Grains, mostly amaranth and quinoa. At Jaguar we specialize in Latin American dishes and Quinoa and Amaranth are grains or cereals that have been used in Latin America since the ancient civilizations cultivated them. Not only do I have great respect for natural grain, also the techniques in which they can be cooked.

10. Favorite City to dine out in?

Miami, of course my restaurants are in this magical city. But I like diversity and the culture mix. From Cubans making tacos, to Mexicans doing sushi, the creativity never ends. It ranges from a taco stand or a food truck, to the most expensive and luxurious restaurants inside famous hotels and classics that only open 6 months of the year.

11. Best Dish you have ever made?

Braised Pork in Tomatillo Sauce over White Rice. In all my career I’ve invented and cooked many dishes. This one in particular is special because I cook this for my sons. They love this dish, and I love to cook it for them. I always try variations and they always rate it comparing it to original. Sometimes I add kim chi to my salsa verde and wait for their reaction when they try it. I have done it with mushroom puree in the sauce. It is fun for me and it is a dish that brings us together.

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

Anything new. Always a new restaurant, or a new ingredient. I do have my favorite spots that I frequent. Following chefs and restaurants in social media is a great way to find the food I would like to try. This week was a clever version of Beef tartar and Yuca empanadas.

13. Person you would most like to cook for? 

Diana Kennedy in my mind is intimidating, but the more reason to try my best. It would be an honor to have her taste my dishes and hear her feedback.

14. What made you decide to become a chef?

The magic of transformation of ingredients. It was an eye-opening and satisfying experience.

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

Chef John’s Bison Root Stew

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The Soup King delights us yet again! This time, he’s sharing his famous Bison Root Stew recipe. Treat yourself and learn how to make this yummy and healthy soup below!

Ingredients

¼ cup all-purpose flour

¼ teaspoon freshly ground pepper

1 pound bison stew meat, trimmed, medium-diced

5 teaspoons vegetable oil

2 tablespoons red wine vinegar

1 cup red wine

3 ½ cups beef broth

2 bay leaves

1 stalk celery small- diced

1 medium onion, peeled and small diced

3 medium carrots, peeled and small diced

1 large baking potato, peeled and medium diced

1 large sweet potato, peeled and medium diced

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon Texas Pete hot sauce

Directions

1. Combine the flour and pepper in a bowl, add the bison and toss to coat well.

2. Heat 3 teaspoons of the oil in a large pot.

3. Add the bison a few pieces at a time; do not overcrowd/

4. Cook, turning the pieces until bison is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

5. Remove the beef from the pot and add the vinegar and wine.

6. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.

7. Add the bison, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

8. Cover and cook, skimming broth from time to time, until the bison is tender, about 1 1/2 hours.

9. Add the celery, onions and carrots and simmer, covered, for 10 minutes.

10. Add the potatoes and simmer until vegetables are tender, about 30 minutes more.

11. Add broth or water if the stew is dry.

12. Add Texas Pete, season with salt and pepper to taste.
Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

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