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Chef Gabe’s Seared Bison NY Strip w/ Sweet Potato Mash & Sautéed Asparagus Recipe

Sweet potato, delicious asparagus and a juicy NY strip? Count us in. Chef Gabe, our July 2021 Chef of the Month‘s Seared Bison NY Strip with sweet potato mash & sautéed asparagus is the delectable recipe we never knew we needed. Steak-lovers, get cooking!

Seared Bison NY Strip with sweet potato mash & sautéed asparagus

Bison Steak Ingredients

  • 1 Bison NY Strip Steak
  • Kosher Salt
  • Black Pepper
  • Onion Powder
  • Garlic Powder
  • Smoked paprika
  • 3-5 Tbsp Olive Oil
  • 1 Branch Fresh Rosemary
  • 1 Sprig Fresh Thyme
  • 2 Cloves Fresh Garlic-Smashed

Mash Ingredients

  • 1 Medium-large Sweet Potato
  • 2 tbsp Melted Coconut Oil
  • 1/2 tbsp Ground Cinnamon
  • Pinch of Ground Nutmeg
  • 2 Tbsp Honey
  • Pinch of Kosher Sal

Asparagus Ingredients

  • 5 Spears Fresh Asparagus- Trimmed
  • 2-3 cups Chicken Stock
  • Black Pepper
  • ½ Fresh Lemon- Juiced
  • Brightfresh Micro Arugula

Directions

  1. Preheat oven to 400 degrees
  2. Place sweet potato in oven and cook for 30-45 minutes or until tender. Remove from oven and let sit.
  3. Remove steak from fridge and allow to set at room temperature for 30 minutes. Use paper towels to remove any surface moisture.
  4. Heat chicken stock in a medium size stock pot. Taste the stock to test the salt level. If too flat, add some kosher salt and bring to a simmer.
  5. Add asparagus to the stock and cook for 45 seconds to 1 minute. Take out one piece and test. If slightly tender, pull the rest and place in an ice bath to stop the cooking. Remove from bath and set aside.
  6. Blend together seasonings to create steak seasoning. This is whatever your preference is ex. More garlic, more onion or more pepper. Build it to your taste. Cover the steak with your seasoning blend.
  7. Place medium size sauté pan over medium high heat, add 2 tbsp of olive oil and place steak in hot pan. Sear for 90 seconds and check the sear, if the crust is solid then flip and lower the heat to medium, if not, sear for another 30 seconds.
  8. Once flipped, sear for 60 seconds and add more olive oil, garlic, thyme and rosemary and baste the steak.
  9. Flip steak on the sides to sear off any fat. Continue to baste the steak for another 2 minutes.
  10. Use a thermometer to achieve the desired cook. I recommend medium rare -130 degrees.
  11. Once its reached the desired temp, remove from pan and rest the steak, preferably on a roasting rack, place herbs and garlic from pan on top of steak to help flavor permeate further.
  12. Peel sweet potato and combine all the ingredients. Using a fork, mash together the ingredients until smooth. Taste and adjust the seasoning to your liking.
  13. .Heat a medium sauté pan over medium high heat, add 2 tbsp olive oil and add the asparagus. Sauté for 60-90 seconds and season with salt and pepper. Remove from heat and add a few tbsp of lemon juice to the pan. For meatier flavor, add a few tbsp of chicken stock before removing from the heat.
  14. To plate, place your mash on the plate first, then the asparagus and finally your steak. I recommend slicing the steak and finishing with a sprinkle of salt to season the inside of the steak. Top with the incredible Brightfresh Micro Arugula and enjoy.

Quick Tip: The micro arugula adds amazing spice and freshness to the dish. For more intense flavor, toss the arugula in a quick vinaigrette made from the lemon juice, honey and olive oil!

Connect with our July 2021 Chef of the Month

Instagram: @the_gabriellewis
Website: https://www.chefgabeonline.com/
Facebook: @GabrielLewis97
TikTok: @the_gabriellewis

Chef Gabe’s Seared Scallops With Collard Greens and Bacon Pork Gremolata

Our talented July Chef of the Month, Chef Gabe shared his delicious Seared Scallops w. Southern Collard greens and Smoked Bacon Pork Panko Gremolata recipe! This award-winning Chef’s dish is infused with rich flavors – we truly can’t get enough. Find his recipe below!

Scallop Ingredients

  • 5 Fresh Diver Scallops (U10)
  • ½ Fresh lemon
  • 3 TBSP Butter
  • Kosher Salt
  • Fresh Ground Black Pepper
  • 1 branch Rosemary
  • 1 clove Garlic-smashed

Collards Ingredients

  • 1 Bunch Collard Greens- destemmed
  • 1 cup Chicken Stock
  • 3 Strips Raw bacon- diced
  • 2 cloves Garlic-minced
  • Kosher Salt
  • Black Pepper
  • 1 tbsp Apple Cider Vinegar

Gremolata Ingredients

  • ¼ cup Pork Panko
  • ½ cup crushed up Bacon
  • 1 clove Garlic- Grated
  • Zest of 1 lemon

Garnish Ingredients

  • Fresh Truffle- Preferably white Truffle
  • Bright Fresh Microgreen- Chefs Blend
  • 1 Bunch Seafood Mushrooms
  • 2 tbsp. butter
  • ¼ cup sake
  • 2 tbsp. Soy Sauce

Directions

  1. Place sauté pan over medium heat and add bacon for greens, remove bacon, but leave fat in the pan. Add garlic and cook for 15 seconds then add the greens.
  2. Add vinegar and cook for 15 seconds, add the chicken stock and reduce to medium low heat. Cook until tender. Season to taste.
  3. Mix together ingredients for gremolata in a bowl and toast in a pan over medium heat. Remove and place in a bowl.
  4. Over medium high heat, place a sauté pan big enough for the mushroom and heat. Add butter, once melted, add mushrooms and cook until they start to get a bit brown. Add soy and sake and cook until sauce in almost completely gone. Remove from pan immediately.
  5. Heat a nonstick pan over medium high heat and add 2 tbsp. olive oil. Pat scallops dry with a paper towel and season with salt and pepper. Place in pan clockwise starting at the top of the pan. Sear until you get a rich golden color and then flip.
  6. Add butter, rosemary and garlic and reduce heat to low. Baste scallops for 30 seconds to 1 minute-depending on how think your scallops are. Squeeze lemon over scallops and remove from the pan.
  7. Plate with each scallop sitting on top of gremolata. Shave fresh truffle and top with microgreens. Enjoy!

Connect with our July 2021 Chef of the Month

Instagram: @the_gabriellewis
Website: https://www.chefgabeonline.com/
Facebook: @GabrielLewis97
TikTok: @the_gabriellewis

July 2021 Chef of the Month – Gabriel Lewis

Photo Credit: @image.diy

We’re so excited to welcome our July 2021 Chef of the Month, Chef Gabriel Lewis! Chef Gabe was born and raised in Oklahoma City and is now a private chef in the area, owning his business, Chef Gabe LLC. He attributes his love of cooking and desire to become a chef to his mother, Lisa Lewis. Chef Gabe is an award-winning chef and recently won the Okie Award Best Chef 2019 for the state of Oklahoma, he was also a top 7 contestant on MasterChef! He’s gone on to earn a position under Chef Aaron Sanchez and a culinary arts degree paid for by Gordon Ramsay. On his days off, this successful Chef enjoys eating ramen and finding ways to perfect his craft. Shop his look, stay tuned for his incredible recipes and read more about Chef Gabe’s story below!

1. Where were you born? 
I was born and raised in Oklahoma City, it’s home.

2. Where do you work and where are you based? 
I operate as a private chef under my own business Chef Gabe LLC based in Oklahoma City, but I travel as needed.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
Most people are surprised to hear that my favorite tool is just a normal spoon. I use it every time I cook to baste, flip proteins, stir sauces, plate dishes, etc. In my opinion, it’s one of the most important tools in the kitchen.

4. What is your sharpest sense out of all the 5 senses?
My sense of taste is definitely my sharpest sense. It’s instrumental in helping me layer flavors in each dish I craft.

5. What advice would you offer for aspiring chefs?
My advice to aspiring chefs would be to challenge yourself daily. Push yourself to transform an ingredient in as many ways as you can, try that foreign spice or vegetable, find the flaws in your dishes and cook them until you cannot find them anymore. Repetition and adversity breed amazing results.

6. What is one culinary tip every chef should know and perfect?
The art of the sear! I believe searing is the key to making or breaking a dish in most cases. A steak without a good sear is sub-par, but a steak with a perfect crust lives in the memory, haunts it until you get to sate that craving.

7. What does good food mean to you?
Good food to me is food that brings people together, unites you with memories you’ve been estranged from. Good food allows you to get lost in the plate. Good food should be able to birth happiness from experience or unite you with a moment you shared with someone that is no longer here but lives through those flavors. That’s what good food means to me.

8. What features are important to you when selecting your chef outfit? 
When I’m selecting a chef outfit, I am looking for something that sets me apart from my colleagues. I like to have an outfit that screams professionalism, yet doesn’t intimidate or speak louder than the dishes I produce. I want my outfit to speak of what food is to follow, clean, refined and personable.

9. Favorite ingredient to work with? 
My favorite ingredient hands down has to be salmon. It’s so versatile yet temperamental, affordable and stunning when cooked properly. Salmon was the first protein I ever perfected, it holds the crown for me.

10. Favorite City to dine out in? 
I would probably say Denver is my favorite city to dine in currently. There is a beautiful array of flavors and cultures mashed up and showcased in the mile-high city. You can find something for anyone, especially foodies.

11. Best Dish you have ever made? 
The best dish I ever made has to be this seared Atlantic salmon w/ wild mushroom truffle risotto garnished with micro kale, cranberry glazed portobello “leaves” and white truffle. The flavor and texture contrast were phenomenal as was the presentation. Now I’m craving it haha.

12. What you like to eat most often on your days off? 
On my days off, I’m generally eating a delicious bowl of Tori Paitan from my favorite restaurant in Oklahoma City, Goro Ramen. If that’s not an option, I’ll make a simple roast chicken at home and eat on that for a few days.

13. Person you would most like to cook for? 
I would love to have the opportunity to cook for Graham Elliot or Cat Cora. Both chefs have played a significant role in my journey as a chef and I would love to repay that by crafting the best meal I could for them!

14. What made you decide to become a chef?
My mother, Lisa Lewis. She was always a caretaker of the people she loved, always showing that love through food. Watching her cook and try new techniques, travel through food and cook for those she loved inspired me to dedicate my life to the craft. I try to make her proud through every dish I create.

Connect with our July 2021 Chef of the Month

Instagram: @the_gabriellewis
Website: https://www.chefgabeonline.com/
Facebook: @GabrielLewis97
TikTok: @the_gabriellewis

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Chef Jessica’s Passion Fruit Banana Fruit Tart Recipe

If you’re a lover of tasty berries, sweet bananas and refreshing custard, then our April Chef of the Month, Pastry Chef Jessica’s Scott Passion fruit Banana Fruit Tart Recipe is a must-have! This tasty dessert is the ideal way to end a meal. Find the recipe below!

Passion fruit Banana Custard Ingredients

  • 5 eggs
  • 115 grams passion fruit puree
  • 200 grams granulated sugar
  • 3 each gelatin sheets, bloomed
  • Pinch of salt
  • 1 banana, ripe

Passion fruit Banana Custard Directions

  1. Using a double boiler, whisk together and heat the eggs, puree, sugar, and salt.
  2. Heat on medium heat and whisk every few minutes to make sure the mixture continue to cook evenly. Continue cooking until thick like condensed milk.
  3. Take off heat and place in a blender with the gelatin and banana. Blend until smooth.
  4. Strain, using a chinois, into a clean container and let cool to room temperature with no ice bath.
  5. When cooled, pour into pre-cooked tart shells.
  6. Cover with plastic wrap and refrigerate for at least 2 hours.

Caramel Lace Tuile Ingredients

  • 85 grams Unsalted Butter, melted
  • 200 grams Granulated Sugar
  • 70 grams All Purpose Flour
  • 85 grams Corn Syrup
  • 55 grams Whole Milk
  • 1 tsp. Vanilla Extract
  • Pinch of salt

Assembly

Ingredients

  • Passionfruit Banana Tart
  • Caramel Lace Tuile
  • Berries, fresh
  • Edible Flowers

Directions

  1. Arrange the berries on the tart in random places. Make sure the tart is covered nearly completely.
  2. Break off pieces of the caramel tuile and stick the pieces standing up in random angles.
  3. Decorate with edible flowers, mini meringues, and enjoy!

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

Chef Jessica’s “Herbed Goat Cheese” Recipe

It looks like cheese…but it’s a sweet White Chocolate Mascarpone Mousse! Our April Chef of the Month, Pastry Chef Jessica Scott has shared her “Herbed Goat Cheese” recipe from her famous Faux Cheesy Platter. We urge you to get your sweet tooth on!

Ingredients

  • 120 grams Heavy Cream
  • 53 grams Corn Syrup
  • 23 grams Unsalted Butter
  • 390 grams White Chocolate
  • 450 grams Mascarpone Cheese
  • 475 grams Heavy Cream
  • 8 each Gelatin Sheets, bloomed

Directions

  1. In a double boiler, melt the white chocolate and butter together. Whisk to combine and set aside.
  2. In a separate saucepot, heat the 1st measurement of heavy cream and the corn syrup to scalding. Take off heat and add bloomed gelatin. Whisk to combine.
  3. Pour the hot liquid over the white chocolate mixture and let sit for 2-3 minutes. Whisk to combine and set aside to cool down to room temperature.
  4. In a standing mixer, with a whip attachment, whip the 2nd measurement of heavy cream and the mascarpone to stiff peaks.
  5. Once the ganache has cooled, fold in the whipped cream.
  6. Separate the mousse onto 2 pieces of parchment paper and roll tightly like a roulade. The roll should be about 2 inches in diameter.
  7. Refrigerate to set.

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

Chef Jessica’s Mexican Chocolate Churro Éclair Recipe

Life is just better with chocolate. Our April 2021 Chef of the Month, Pastry Chef Jessica Scott has shared her delicious Mexican Chocolate Churro Éclair recipe! Complete with coffee, dark chocolate, Mexican chocolate and delectable toppings, the standards for desserts have been raised!

Ingredients

  • 80 grams Mexican Chocolate, chopped
  • 335 grams Dark Chocolate (between 51-58%)
  • 110 grams Coffee, freshly brewed
  • 250 grams Whole Milk
  • 165 grams Heavy Cream
  • 5 each Egg Yolks
  • 1/8 tsp Nutmeg
  • 1/8 tsp Cayenne
  • ½ tsp Vanilla Extract
  • 560 grams Heavy Cream
  • 200 grams Granulated Sugar

Directions

  1. Combine the chocolates in a large bowl and set aside.
  2. Heat the coffee, milk, 1st heavy cream, and all spices to scalding.
  3. Temper in the egg yolks to the hot milk mixture and cook on low heat until nappe is achieved.
  4. Pour the hot anglaise over the chocolate and let sit for 2-3 minutes.
  5. Use an immersion blender to combine. Strain, using a chinois, into a clean container. Set aside to cool to room temperature.
  6. In a standing mixer, with a whip attachment, whip the 2nd heavy cream and sugar to stiff peaks.
  7. Fold the whipped cream into the cooled ganache.
  8. Refrigerate for at least 4 hours before using.

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

April 2021 Chef of the Month – Jessica Scott

What better way to bring in Spring and the month of April than with our April 2021 Chef of the Month, Jessica Scott?!
Chef Jess grew up in San Diego, California and now resides in Las Vegas where she’s the corporate pastry chef for 50 Eggs Inc, a hospitality group that includes brands such as the Yardbird, CHICA and Spritz brands!
After attending culinary school, the talented pastry chef realized what it meant to become a true chef while working Sushi alongside Chef Koji. Chef Jess is driven and strives to put out the best dishes possible. She believes that one must never stop learning and embraces the fact that knowledge is limitless.
Chef Jess is the winner of Food Network’s Desert game and season 3 Halloween Baking Championship Finalist! She’s also a cheese monger and a lover of passion fruit. We’re so excited to introduce her story, plus stay tuned for some delicious recipes & shop her look!

1. Where were you born? 

I grew up in San Diego, California.

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

I am the Corporate Pastry Chef for 50 Eggs Inc that includes the Yardbird, CHICA, and Spritz brands. I am based in Las Vegas, Nevada.

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

My favorite tool is the kitchen is an offset spatula. It smooths surfaces, releases product from pans, and assists in plating.

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

My sharpest sense would have to be my sense of smell. I can tell that things are baked even before the timer goes off, and it’s a big reason why I can multi-task so much!

5. What advice would you offer for aspiring chefs?

Never stop learning. There are so many details that go into making a food-related business work and the more that you know, the more valuable you are. Research alternate cooking techniques, perfect your computer skills, learn how your equipment works and how to make minor repairs, or even branch out and explore different cultures and where dishes have originated. There are no limits to the amount of knowledge that you can obtain and use for your own benefit.

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

Knife skills. No matter what type of food you prepare, I think that knowing how to handle, cut, and sharpen your knives is something that is taken for granted too often and shows your professionalism and respect for your craft.

7. What does good food mean to you?

Good food to me means balance. I need balance of not only just flavor, but also texture and temperature. Combine all of that and give me something I’ve never had before, then I’ll be talking about your food for years!

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

Luckily in my position I have a lot of freedom when it comes to appearance! I try to stand out while staying professional by always wearing slim-fitting coats and pants, with a colorful or unique colored apron as a statement piece.

9. Favorite ingredient to work with? 

My favorite ingredient to work with is passionfruit. It’s a flavor that can be so powerful, but also melds so well when combined with other fruits.

10. Favorite City to dine out in? 

My favorite city to dine out in would have to be Mexico City. The city is bustling with life, culture, and above all else – food! The type of respect and commitment to food is seen through the quality of product and constant service being offered in even the most casual concepts on the street. You can’t help but feel inspired!

11. Best Dish you have ever made? 

My favorite dish of mine would have to be the “Faux Cheesey” Dessert. It’s a complete cheese plate where nothing is made of cheese and everything is sweet! The prosciutto, salami, blue cheese, olives, and even the strawberries are all made with different pastry recipes to achieve authentic color and texture to mimic a real plate. It can be really interactive to have a full display of dishes that you simply have no idea what to expect next!

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

Most often on my days off, I just LOVE making epic cheese boards! I used to be a cheese monger for some time, and there’s nothing better than visiting a cheese shop and trying out new seasonal offerings, local salami, and some wine to complete!

13. Person you would most like to cook for? 

Cooking for someone wouldn’t be on my list of to-dos, but I would love to cook WITH Duff Goldman. The dude is so nice in person, and I love that his style is always pertaining to the guest, he never cooks out of ego. I really enjoy creating and testing weird ideas out and I think that collaborating with him would be so epic!

14. What made you decide to become a chef?

When I originally went to culinary school, I didn’t really understand the meaning of being a chef. It wasn’t until I was given the chance to work Sushi at a restaurant in San Diego, that gave me that drive. My Chef not only taught me everything he knew about sushi, but he taught me the importance of respecting all ingredients, respect for others in the kitchen, and putting out the best dishes possible. Chef Koji gave me a reason to be my best self and to strive to be the best no matter the level of work it entailed.

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

Shop Her Look
Shop Chef Coats

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/

Chef Eddie G.’s Pan-Seared Local Tuna Recipe

Photographer Credit: Javier Bonet

Our October 2020 Chef of the Month, Chef Eddie G., is sharing his delicious Pan Seared Local Tuna Recipe with a Sautee Garlic and Chardonnay Broccolini and Honey Soy Reduction. This tuna steak recipe is one of the many examples of Chef Eddie G. incorporating local ingredients to create his fantastic dishes. Find the recipe below!

Ingredients

  • 8 oz. center cut tuna
  • sesame seeds
  • salt & pepper
  • 1 bunch broccolini
  • 4 garlic cloves, minced
  • 1/4 cup olive oil
  • 5 Tbs unsalted butter
  • 1/2 tsp freshly ground pepper
  • 1/2 cup Chardonnay or other dry white wine
  • 1 cup soy sauce
  • 1 cup honey
  • Freshly mashed potatoes

Directions

Tuna Directions
  1. Season the tuna with salt and pepper.
  2. Crust the tuna with the sesame seeds.
  3. Coat a sauté pan with olive oil and sear the tuna, 30 seconds on each side, and put aside to reserve.
Broccolini Directions
  1. Blanch broccolini. Sauté garlic in butter until fragrant.
  2. Add white wine, salt and pepper to taste.
  3. Add broccolini to pan and coat with sauce
Honey Soy Reduction
  1. In a small pot, combine soy sauce and honey.
  2. Reduce until it’s the consistency of syrup.
Serving
  1. Slice tuna
  2. Serve over mashed potatoes and garnish with honey soy reduction.
  3. Plate with broccolini

Contacts and Channels:

Website:

http://chefeddieg.tv/

Facebook:

@ChefEddieG/

@chefeddieglocavoretvshow/

@locavoremedia/

Instagram

@chefeddieg/

@locavoremedia/

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