Tag Archives: cook

Chef Justin’s Honey-Drizzled Fried Chicken Recipe

Liven up your taste buds with our March 2021 Chef of the Month, Chef Justin‘s Honey-Drizzled Fried Chicken recipe! Whether you like your chicken crispy or extra crispy, this easy-to-make recipe is a guaranteed crowd pleaser. Plus, the extra drizzle of honey gives it that sweet kick we crave!

Whether you like your chicken crispy or extra crispy, this easy-to-make recipe is a guaranteed crowd pleaser. Plus, the extra drizzle of honey gives it that sweet kick we crave!

Ingredients

  • Chicken breast
  • 1/2 TBS garlic pepper
  • 1/2 TBS cajun seasoning
  • 1/2 TBS ranch dry seasoning mix
  • Buttermilk
  • Flour
  • Honey

Directions

  1. Season each chicken breast with ½ tablespoon of each: garlic pepper, Cajun seasoning, and ranch dry seasoning mix. Note: Also, use the same seasonings in your flour.
  2. Place chicken breasts in a buttermilk and salt mixture.
  3. Then, batter in flour and seasoning mixture. After, fry at 356 degrees for 8 to 10 minutes (until golden brown). Note: Double-Dip if you like it extra crispaayyyyy!
  4. Lightly coat fried chicken with a drizzle of honey.

Connect with our March 2021 Chef of the Month
Instagram: @chef.jrob
Facebook: @chefjrob
Website: https://chefjrob.com/

Chef Justin’s Mac Attack Recipe

You can’t go wrong with Mac and Cheese – no matter the circumstance, it’s always a good idea. Our March 2021 Chef of the Month, Chef Justin, has shared his famous Mac and Cheese recipe; otherwise known as “Mac Attack”. There’s garlic, there’s pepper, there are 3 different types of cheese…we’re all in. Find the recipe below!

Chef Justin, has shared his famous Mac and Cheese recipe; otherwise known as "Mac Attack". There's garlic, there's pepper, there's 3 different cheeses...we're all in

Ingredients

  • Noodles
  • Whipping cream
  • 1 TBS salt
  • 1 TBS pepper
  • 1 TBS garlic powder
  • 1 TBS ‘Slap Ya Mama’ Cajun seasoning
  • 1/4 cup Cheddar cheese
  • 1/4 cup shredded Gouda cheese
  • 1/4 cup Cheddar Jack cheese

Directions

  1. Bring water to a rolling boil, and pour ½ pound of noodles into a pot of 4 cups of water. Boil for 5-10 minutes. Cook hack: Throw your noodle on the wall when you think it’s done. If it sticks, rock and roll with it; If it falls off, continue to cook. 
  2. Pour ½ cup of heavy whipping cream into the saucepot on medium-high heat until it begins to boil. Caution: The cream may boil out of the pot so keep a close eye on it. 
  3. Season the cream with salt, pepper, garlic powder, and Slap Ya Mama–- 1 tablespoon each. Add in ¼ cup of cheddar cheese and whisk until fully combined. Don’t be afraid to taste test in order to ensure the flavor of the base is to your liking.
  4. Pour the sauce into the noodles, and mix the combination thoroughly. Then add ¼ cup of shredded gouda cheese and mix in.
  5. Cover the top of your Mac Attack with cheddar jack cheese and cheddar cheese. Lastly, place under broil until a crisp cheese crust is achieved (1-3 min.)

Connect with our March 2021 Chef of the Month
Instagram: @chef.jrob
Facebook: @chefjrob
Website: https://chefjrob.com/

Chef Justin’s Coconut Curry Chicken Thigh Recipe

Our March 2021 Chef of the Month, Chef Justin, is cooking up a juicy recipe – coconut curry chicken thigh. Prepared with coconut milk and mixed with a variety of delectable spices, Chef Justin’s chicken curry is sure to become your next go-to meal. Try it below!

Chef Justin's Chicken Curry Recipe

Ingredients

  • Coconut milk
  • 2 TBS of tomato paste
  • 2 TBS curry powder
  • 1/2 TBS pepper
  • 1/2 TBS salt
  • 1/2 TBS Cajun seasoning
  • Chickpeas
  • Chicken thighs
  • Salt to taste
  • Peppercorn
  • Garlic
  • Thyme

Directions

  1. Add your coconut milk to a saucepan and allow it to simmer on medium heat for 6 minutes, or until it starts to bubble.
  2. Reduce the heat to medium-low, and add 2 tablespoons of tomato paste, 2 tablespoons curry powder, and ½ tablespoon of each of the following: pepper, salt, and Cajun seasoning. Give it some wrist work!
  3. Rinse your chickpeas off in a strainer, and then combine with your curry mixture. Stir until the mixture thickens. Note: Do not forget to turn off the eye! When the chickpeas are added into the sauce, do not turn the eye back on; instead allow the temperature of the curry sauce to engulf the chickpeas. Let it develop into a euphoric dish.
  4. Season Chicken thighs liberally with salt, peppercorn, garlic, and thyme.
  5. Cook on each side for 10 minutes and finish in over at 375 degrees for an additional 12-15 minutes.

Connect with our March 2021 Chef of the Month
Instagram: @chef.jrob
Facebook: @chefjrob
Website: https://chefjrob.com/

March 2021 Chef of the Month – Justin Robinson

We’re excited to introduce our talented March 2021 Chef of the Month – Chef Justin Robinson! Chef Justin was born in Mobile, Alabama and now resides in downtown Atlanta Georgia. He currently owns his own business called the Chef JRob Experience in which he’s a private chef, caterer and a content creator! Adding to the list of his successful endeavors, Chef Justin is also a tax preparer AND Epidemiologist for the Department of Public Health. Chef Justin is big on his work ethic and attitude, he strongly urges that being hard-working is one of the best traits you can have as a Chef. He’s been on MasterChef Season 10, Iron Chef Showdown and is a proud cookbook author! Read more about Chef Justin story below & shop his look!

1. Where were you born? 

I was born in Mobile, Alabama.

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

I am a located in the heart of downtown Atlanta, Georgia. I own my own business called the Chef JRob Experience, where I am a private chef, caterer, and content creator! I am also a tax preparer and Epidemiologist for the Department of Public Health.

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

My favorite tool in the kitchen is my thermostat. Getting the perfect cook temperature on my proteins is crucial to the presentation of a perfect medium rare steak or rare double-chop rack of lamb, or the perfect pink when slicing into my duck breast.

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

I believe that using your senses in the kitchen is key to your success in the kitchen. Multitasking all the time, your eyes can’t simultaneously see everything, so my hearing is my sharpest sense. Being able to tell whether a protein is finished cooking by the way it sounds in a pan or hearing the crackles and pops to time the execution of dishes.

5. What advice would you offer for aspiring chefs? 

You don’t have to be the best chef in the kitchen, but you have to be the most hard working chef in kitchen.

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

Plating- People eat with their eyes first and plating can make or break dishes!

7. What does good food mean to you?

Good food brings good conversations and good conversations leads to great friendships. My motto is “changing lives one taste bud at a time”. I want my client’s first bite to be life changing and a lasting memory that sparks conversation and relationships outside of the kitchen.

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

I like comfortable material that doesn’t stain and that has a nice athletic fit!

9. Favorite ingredient to work with? 

Lime: the acidity of a lime is so versatile in array of my dishes that I prepare. A coconut curry chicken, to a cilantro lime rice, or even a sprinkle of lime salt over a steak.

10. Favorite City to dine out in? 

I loved dining out in San Francisco. The culture of the food was so well thought out and I thoroughly enjoyed it!

11. Best Dish you have ever made? 

The best dish I have made to date was my Mediterranean salmon, over a sweet corn puree, cherry tomatoes and fresh buttered popped popcorn with thyme as a garnish. It was such a summery refreshing dish.

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

On my off days I find myself making tacos with leftover ingredients in the fridge!

13. Person you would most like to cook for?

I would love to cook for President Barak Obama or Snoh Aalegra.

14. What made you decide to become a chef?

After graduating graduate school and trying to figure out my next step in life. I just prayed more frequently than usual asking God for direction on a path that would bring both happiness to me and him and I received a whisper that said “I got you” and I knew that perusing my culinary business full time would bring me ultimate happiness!

Connect with our March 2021 Chef of the Month
Instagram: @chef.jrob
Facebook: @chefjrob
Website: https://chefjrob.com/

Shop His Look
Shop Chef Coats

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.

Connect with our September 2020 Chef of the Month

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.

Connect with our September 2020 Chef of the Month

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!

Connect with our September 2020 Chef of the Month

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

Lobster Tostada.jpg

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/

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