Tag Archives: cook

Chef Roshara’s Blackened Sea Scallops and Shrimp Recipe

Scallops, Shrimp and Seafood broth – that’s what we call a delectable mixture of flavors and delicious food! Chef Ro, our September 2020 Chef of the Month‘s Blackened Sea Scallop and Shrimp Recipe, with an exceptional focus on the Seafood broth, is a mouthwatering seafood recipe that you’ll be craving.

Ingredients

  • 7 1/2 stick butter
  • ¾ cup olive oil
  • 5 shallots, finely diced
  • 3 cloves garlic, minced
  • 14 cups white wine
  • 2 qt Seafood Broth (reduce) 
  • Scallops
  • Shrimp
  • 1 tbsp. saffron
  • ¼ c chopped fresh parsley leaves
  • Salt and freshly ground black pepper

Directions

  1. Heat the butter and olive oil in a large pot over medium heat.
  2. Add the shallots and garlic and cooked until softened, about 4 minutes.
  3. Add the wine and saffron.
  4. Cook the scallops and shrimp and season. Toss into butter & coat with sauce.
  5. Add and reduce seafood broth and season with salt and pepper, to taste. Finish with fresh herbs.
  6. Give it a good stir, cover the pot, serve with crostini bread, scallops and shrimp.

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Chef Roshara’s French Cut Chicken Recipe

A juicy piece of seared chicken goes a long way. Chef Roshara, our September Chef of the Month, has provided her French Cut chicken recipe. Her use of fresh ingredients and seasoning make it a succulent dish you’ll crave and love.

Ingredients

  • 6 tbsp Kosher Salt
  • 3 tbsp Black pepper
  • 2 tbsp Turmeric
  • 3 bunches Rosemary chopped
  • ¼ C Dried basil
  • 5 tbsp dried oregano
  • 4 tbsp Paprika
  • 1 ½ tbsp cayenne

Directions

  1. Marinate the chicken with the ingredients.
  2. Let the chicken rest at room temperature after marinating.
  3. Using a skillet, sear the chicken skin-side down until it’s nice and golden.
  4. Serve with blistered tomatoes.

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Chef Roshara’s Jerk Short Ribs Recipe

We’re in for a treat – our September Chef of the Month has shared her Jerk Short Ribs recipe, which she famously served at the James Beard House! The key to the mouth-watering dish? The marinade!

Ingredients

  • 1 green onion, finely chopped
  • 2 Spanish onions sliced 
  • 1 Habanero/Scotch Bonnets 
  • Canola oil 
  • 2 garlic cloves
  • 1 ½ C brown sugar smoked 
  • 4 TB smoked paprika
  • 4 tsp fresh thyme
  • 4 tsp fresh bay leaf
  • 4 tsp ground coriander
  • 2 tsp chili powder
  • 1 tsp each allspice, cinnamon, ground cloves, cumin, nutmeg, ground black pepper
  • 3 tsp salt
  • 1 tsp lime juice
  • 2 TB Worcestershire 

Directions

  1. Combine everything in a blender or mortar and pestle and make a paste.
  2. Use the paste as a marinade and marinate the short ribs for 24 hours. Put the ribs in a covered container and refrigerate for those 24 hours.
  3. Braise short ribs for 5 hours or until tender.
  4. Serve & enjoy!

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September 2020 Chef of the Month- Roshara Sanders

We’re starting the month of September with our fantastic September 2020 Chef of the Month, Roshara ‘Ro’ Sanders! Chef Ro was born in Bridgeport, Connecticut and now resides in New York City. This successful Chef is a proud United States Army Veteran, was featured in ‘Forbes Under 30’, served as a celebrity ambassador for Habitat for Humanity International and is a champion of Food Network’s Chopped! We can’t wait to share Chef Ro’s story and delicious recipes. Stay tuned & shop her look!

1. Where were you born? 
Bridgeport, CT.

2. Where do you work and where are you based?
 I work at Oceana in New York City.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
Like every chef, my knife means the most to me. In order to create amazing dishes, there is so much prep and execution that goes into creating the perfect dish. My knife is the work horse of every dish that I prepare and my most prized positions

4. What is your sharpest sense out of all the 5 senses?
SMELL. Without smell you would have no ability to taste. The sense of smell will tell you when you are creating a masterpiece in my opinion. It tells you what goes well together and what does not mix well. It also is the first step in getting your taste buds excited. Have you ever noticed that when you smell something good you get hungry right away? The power of smell is amazing!

5. What advice would you offer for aspiring chefs?
Have fun first and foremost. The industry is extremely difficult. There will be many obstacles, but please try and have fun. Learn from everyone and soak up as much knowledge as possible. This is what make legendary chefs different from the average chef because Knowledge is Power!

6. What is one culinary tip every chef should know and perfect?
I would say the 5 mother sauces and as many derivatives as possible. Sauce usually goes with 90% of all dishes and creates a refined texture for most dishes. Once you master the art of sauce, this opens up a new creative world for chefs to experiment in.

7. What does good food mean to you?
Good food is food that leaves the guest with an unforgettable experience! It will become a food memory and will be a part of the diner’s life! Good food will have you wanting to go home and share this meal with the people you love!

8. What features are important to you when selecting your chef outfit?  My chef uniform must be something most people never seen before! I love to wear unique colors and patterns on my jacket and explore unique colors and designs on my aprons as well. I love to bring personality through my chef apparel!

9. Favorite ingredient to work with? 
I don’t really have a favorite ingredient because as a chef, I love to create new things every time I create a dish. I love to explore new herbs and spices all the time. I love to try to feature new vegetables, fruits, and different types of proteins. The culinary world is too big to just settle on one thing! If I had to choose one, it would be cumin!!!!

10. Favorite City to dine out in? 
NYC is an epicenter of food and cuisines. There are endless places with world renowned status in New York City and the boroughs as well. New York in my opinion, is truly a melting pot of the best food in the world!

11. Best Dish you have ever made? 
At the James Beard House, I created a Jerk Short Rib that was braised for about 5 hours served with pea and parsnip puree. It had rainbow carrots that had an agrodolce taste to it, making the spicy jerk mellow out with the sweetness from the carrots and puree. It was also a beauty to look at! Topped off with crispy parsnip skins to add crunchy texture, it was the best dish on the menu that night!

12. What you like to eat most often on your days off? 
I love to make my own pasta dough and pizza dough. I love to kneed pasta dough as I find it therapeutic and I love to study breads and the reaction of yeast. Both pasta and pizza is like a blank canvas where you can add anything you want to them.

13. Person you would most like to cook for? 
My all-time favorite chef is José Andrés!!! I would love to cook and talk with him and show my love and appreciation for his craft through my food!

14. What made you decide to become a chef?
After I got out of the United States Army, I wanted to find healing! I believe food saved my life. It allowed me to belong to a culture that is in some ways very similar to the military. I also love the hospitality industry; its main focus is to serve others and create an experience that will warm the mind, heart, and soul!

Connect with our September 2020 Chef of the Month

CHEF ABYSSINIA’S LOBSTER TOSTADA RECIPE

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When in doubt, go for the Tostada! Chef Abyssinia, our talented September Chef of the Month has shared with us her Lobster Tostada Recipe. Tangy, sweet & fresh, this dish is ideal for any occasion. Get it below!

Poached Lobster w/ chipotle aioli & mango salsa served on a crispy tostada shell w/ guacamole

Yield: 4 servings
Total Time: 20 minutes

Ingredients

Poached Lobster

  • 4 Small lobster tails
  • Salt & Pepper
  • 1 Bay Leaf

Guacamole 

  • 2 Small ripe avocados
  • 1 Plum tomato, small diced
  • ½ Bunch cilantro, chopped
  • ½ Jalapeño, seeded & minced
  • ½ Small red onion, small diced
  • 1 Lime for juice

Mango Salsa 

  • 1 Ripe mango, peeled & small diced
  • 1 Red bell pepper, small diced
  • ½ Small red onion, small diced
  • ½ Lemon for juice
  • 1 Pinch salt & pepper
  • ¼ Bunch cilantro, chopped
  • ½ Jalapeño, seeded & minced

Chipotle Aioli 

  • ¼ c mayonnaise
  • 1 tbsp chipotle in adobo, diced
  • ½ Lemon for juice
  • 1 Pinch salt & pepper

Tostada Shell

  • 1 Bag of tortilla tostada shells-store brand tortilla chip cups
  • OR 4 corn tortillas to deep-fry
  • 2 tbsp Honey

Directions

Poached Lobster

  1. Bring a medium pot of water to a boil, add bay leave, salt & pepper to flavor water.
  2. Poach lobster tail 3-5 min until cooked, when done place in ice bath or cold water to cool.
  3. Remove lobster tail from shell & small dice, set aside in cooler.
  4.  In a small bowl, mix chipotle, mayo, lemon juice, salt & pepper to taste.
  5. Add diced lobster tail to the chipotle aioli mixture & place back into cooler.

Mango Salsa 

  1. In a small bowl mix diced mango, diced red onion, diced red pepper, chopped cilantro, honey, lemon juice & salt & pepper to taste, set aside.

Guacamole 

  1. In a small bowl mash avocado using clean hands or fork, add in chopped cilantro, diced tomato, minced jalapeño, juice of 1 lime, salt & pepper to taste.

Tostada

  1. Store brand tortilla shells, open bag & relax.
  2. To make your own tostada, heat a medium size frying pan w/ about 1 cup of oil. When oil is hot place corn tortilla in oil, frying one tortilla at a time for about 30 sec – 1 min. When tortilla is crispy, place on a tray with paper towel & sprinkle with salt.

Assembly

  1.  To assemble add 1 scoop of guacamole to the tortilla chip, top with lobster mixture & then garnish with mango salsa. Enjoy!

Connect with our September Chef of the Month

Instagram: @chefabyssinia

Website: http://www.chefabyssinia.com/

Chef Abyssinia’s Red Wine Poached Pear Recipe

PEAR

Treat yourself to a delicious & fruity dessert with Chef Abyssinia‘s Red Wine Poached Pear Recipe! This dish can be served either hot or cold & is guaranteed to satisfy your taste buds! Get the recipe below.

Spiced red wine poached pear w/ spiced reduction & vanilla bean ice-cream

Yield: 4 servings
Prep: 10 min
Cook: 1hr 30min
Rest: 2 hrs

Ingredients

  • ½ bottle dry red wine
  • 2 cups water
  • 1 ½ cups sugar
  • 3 tbsp additional sugar
  • 2 cloves
  • 1 cinnamon stick
  • 1 orange zested + orange juice
  • 1 tbsp vanilla
  • 4 pears, peeled, keep the stem on
  • Fresh Mint leaves for garnish

Directions

  1. Combine all ingredients to a medium pot & let simmer on med-low heat for 1 hour.
  2. Continue to turn your pears every 15 minutes to ensure your pears are poaching evenly.
  3. Turn off heat after 1 hour, keep covered and allow pears to sit for 30 minutes until warm.
  4. When pears have cooled down, place them in the fridge & allow them to chill in poaching liquid for 2 hours or more. It is not necessary, but you may let them sit overnight.
  5. Before you serve your pears, remove 1 ½ cups of poaching liquid from your pears & add it to a small sauce pan, add ½ cup of sugar & cook on med-low heat for 5-7 minutes, allow poaching liquid to reduce down into a syrup, this is your reduction.
  6. To serve, scoop vanilla ice-cream into a bowl, top with a poached pear, drizzle with spiced reduction & garnish with mint.
  7. Enjoy!

Note:

Serve poached pears as you’d prefer; warm or cold. I prefer them warm over the cold vanilla ice-cream. To re-heat pears, place the pot back on the stove on medium heat for about 10 minutes.

Connect with our September Chef of the Month

Instagram: @chefabyssinia

Website: http://www.chefabyssinia.com/

September 2019 Chef of the Month- Abyssinia Campbell

chef uniforms 2

We’re happy to introduce our September 2019 Chef of the Month- Abyssinia Campbell! Chef Abyssinia was born in New York, grew up in Florida and now works and resides in New York. She is the proud owner of Chef Abyssinia LLC , a Personal Chef & Catering company that provides services to New York, New Jersey, Hamptons and parts of Connecticut! As a child, Chef Abyssinia has always enjoyed cooking and she now views it as her own form of art. Read her story below and shop her look!

 

1. Where were you born?
I was born in New Rochelle and partly raised in Mount Vernon, New York until I moved to Florida where I attended middle school, high school & college.

2. Where do you work and where are you based?
I am the owner of Chef Abyssinia LLC a Personal Chef & Catering company business based in New York. My team & I provide services to New York, New Jersey, Hamptons & parts of Connecticut. We also travel, most frequently to Florida. The services that we offer are catered events of all sizes, private dining experiences, meal prep & cooking classes!

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My favorite kitchen tool has got to be my taste buds, without them I wouldn’t be able to create these amazingly tasty dishes. Following my taste buds, I would say my hands, they do all the work.

4. What is your sharpest sense out of all the 5 senses?
I would say that my sharpest sense out of all five senses would be my taste, I can taste a dish and name most of the ingredients that it consists of.

5. What advice would you offer for aspiring chefs?
My advice to aspiring chefs is to remain humble and don’t stop learning. Don’t be afraid to ask questions and don’t give up because anything is possible.

6. What is one culinary tip every chef should know and perfect?
This is a tough question. One thing every chef should perfect is presentation- you want your dishes to look just as good as they taste.

7. What does good food mean to you?
Good food to me consists of quality ingredients & great flavor. It doesn’t matter how much it costs really, you can overpay for a crappy meal & underpay for a crappy meal, but when it’s good it’s good and that shows that value of the dish, not the $ signs in front of it.

8. What features are important to you when selecting your chef outfit?
When selecting a chef outfit, I like to look sleek, professional & most importantly feel comfortable. Safety is also another factor, something that will protect me from a burn but will not make me burn up in a hot kitchen.

9. Favorite ingredient to work with?
My favorite ingredient to work with are vegetables. You can do so much with them. From vegetables to herbs to fruit, all things that come from the earth. They add flavor, texture, color, aromatics, health benefits, you name it! That’s why you will always find them in my pantry. I had a client recently who hired me for a dinner party. One of the guests was an older gentleman. The first course was a full-on vegetable course. Everyone enjoyed it, the wife of the older gentleman came to me and said “Wow, that was good. My husband hates cauliflower, but he loved it!” One thing for sure, that’s an amazing feeling, but that goes to show how you can manipulate & master the fruit of the earth. I’m strongly considering becoming a vegan chef.

10. Favorite City to dine out in?
My favorite city to dine out in would have to be Manhattan, New York because there is a large diverse culture in the city. You can find a wide range of cuisines here in New York, no matter your budget, you will find a gem in the city if you look for it.

11. Best Dish you have ever made?
This is really hard to say because I am always making new dishes and I don’t always write them down, sometimes I just go with the flow of things and work with whatever ingredients I have on hand. As I am writing this, I am thinking of about 3 different dishes I made several months a part that I thought were extremely good. I’m going to go with one of the more recent dishes, Mediterranean roasted chicken with tri-color lentils & spiced butternut squash.

12. What you like to eat most often on your days off?
On my days off sometimes, I don’t even like to cook for myself, after being in the kitchen all week I don’t cook lavish meals for myself that often. I eat loads of fruits & vegetables. My favorite food is Caribbean food, I love Ackee & salt fish with sweet plantains & fried dumplings. I also love corn meal porridge for breakfast which is also Caribbean. I have a huge sweet tooth that I didn’t have growing up, now I crave pastries & fresh baked cookies all the time lol, it’s hard but I try to stay away from too many sweets.

14. What made you decide to become a chef?
I have been cooking since I was very young, I always liked it. I liked the idea of creating things in the kitchen. One of my favorite subjects in elementary school was art. I really enjoy being able to create & I feel like when I am cooking, that is when my creativity comes out. The plate is my canvas and with the ingredients I like to paint stories. In middle school & high school I was in a Culinary Arts program and that really paved the way for me and helped me to realize that I had a true passion in food & cooking. From there I went to Johnson & wales to study culinary arts & food service management, the rest is history!

Connect with our September Chef of the Month

Instagram: @chefabyssinia

Website: http://www.chefabyssinia.com/ 

Chef Ale’s Panzanella Recipe

PANZANELLA (TUSCAN BREAD SALAD).jpg

Panzanella or Tuscan Bread Salad is a delicious Italian dish that is commonly very popular in the Summer. The dish is usually made out of soaked stale bread, onions and tomatoes. Chef Ale, our July Chef of the Month has shared with us her special Panzanella recipe (perfect for July)! Find the recipe below!

Ingredients 

  • 4 slices stale Tuscan bread
  • 2 ripe tomatoes
  • 1 medium cucumber
  • 1 small red onion
  • White wine or apple vinegar
  • 8 basil leaves, hand chopped
  • Extra Virgin Olive Oil
  • Salt and pepper to taste

Directions

1. Cut the onion into thin slices, soak them in a small bowl with water and a tablespoon of vinegar for at least 1 hour.

2. Peel the cucumber with a potato peeler then cut into thin rounds.

3. Wash, dry and cut the tomato into small pieces.

4. With a serrated knife, remove the crust from the Tuscan bread slices, wet them with a water solution and 2 tablespoons of vinegar without soaking too much. Once softened, squeeze out liquid excess and chop it coarsely into pieces.

5. Place the bread in a large bowl, then add the drained onions, tomatoes, cucumber and basil leaves and mix all the ingredients with the help of a spoon.

6. Season with olive oil, salt and pepper and mix again.

7. Place the Panzanella in the fridge for at least 1 hour.

8. Return the Panzanella to room temperature before serving.

Connect with our July Chef of the Month: 

Instagram: @alegambinidt

Facebook: @aqueeninthekitchen 

Twitter: @alegambinidt

Website: https://aqueeninthekitchen.com/

Chef Ale’s Tiramisù Truffles recipe

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In for a treat? Chef Ale has shared with us her Tiramisù Truffles recipe! This classic Italian dessert is a definite crowd-pleaser and a perfect finish to any dish. Get the recipe below and stir things up!

Ingredients 

  • 16 savoiardi (Italian ladyfingers)
  • 3 tablespoons powdered sugar
  • 8 ounces mascarpone cheese, room temperature
  • 1 shot espresso coffee
  • cocoa powder, to dust

Directions

1. In a food processor, pulverize the savoiardi. Set aside.

2. In a large bowl, combine mascarpone cheese and powdered sugar. Blend in the espresso, then add the savoiardi and mix thoroughly.

3. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.

4. Shape the mixture into 1-inch balls then roll them into cocoa powder.

5. Store tiramisù truffles in an airtight container in the fridge.

6. Remove from fridge 10 minutes before serving.

Connect with our July Chef of the Month: 

Instagram: @alegambinidt

Facebook: @aqueeninthekitchen 

Twitter: @alegambinidt

Website: https://aqueeninthekitchen.com/

CHEF ALE’S POTATO & ZUCCHINI LASAGNA

Potato & Zucchini Lasagna.jpg

Lasagna is one of the tastiest dishes out there. Potatoes and Zucchini make the world go ’round. Together, they create a recipe for satisfaction! Chef Ale has shared her delicious Potato & Zucchini Lasagna recipe, and once you try it, you’ll crave it every single day! Get the recipe below:

Ingredients 

  • 1 package (12 oz) fresh lasagna sheets
  • 3 tbsp Extra Virgin Olive Oil
  • 1 garlic clove
  • 2 large zucchini
  • 2 medium potatoes
  • 1 cup water, warm
  • 2 cups whole milk, warm
  • 4 tbsp unsalted butter
  • 4 tbsp flour
  • 1 pinch ground nutmeg
  • salt and pepper, to taste
  • 1 cup Parmigiano-Reggiano, grated

Directions

1. Preheat oven at 350 F degrees.

2. Wash, dry and cut the zucchini into thin rounds. Peel, wash, dry and cut  the potatoes into thin rounds.

3. In a large skillet, brown the garlic with Extra Virgin Olive Oil. Remove the garlic and add zucchini and potatoes. Sauté for a couple of minutes, then add 1 cup of warm water, salt and pepper to taste and cook at medium heat until tender.

4. In the meantime, prepare the béchamel sauce by melting the butter in a medium sauce pan over low heat. Remove the butter from heat then add the flour and stir until smooth. Slowly pour in the warm milk, whisking continuously. Return the mixture over medium heat, add nutmeg and cook until just thick. Set aside.

5. Boil the lasagna sheets on a large skillet of salted boiling water for a couple of minutes, then remove and lay on a kitchen towel to dry.

6. To assemble the Lasagna, grease the bottom of a rectangular baking dish with a knob of butter, then spread over a couple of tablespoons of béchamel sauce. Place the first layer of lasagna sheets then some zucchini and potatoes, spread over some béchamel sauce and sprinkle with Parmigiano Reggiano.

7. Repeat (lasagna sheets, béchamel sauce, zucchini and potatoes, Parmigiano Reggiano) for 3 more times or until all the ingredients are gone. (I usually prepare my lasagna with no more than 4 layers).

8. Cook for 35 minutes.

9. Allow to cool for 10 minutes before serving.

Connect with our July Chef of the Month: 

Instagram: @alegambinidt

Facebook: @aqueeninthekitchen 

Twitter: @alegambinidt

Website: https://aqueeninthekitchen.com/

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