Tag Archives: culinary

Chef Jaycee’s Crab Dip Recipe

The perfect appetizer? We call that Chef Jaycee’s Crab Dip. Our August 2021 Chef of the Month shared his famous crab dip recipe – complete with delicious seasoning and a fiery kick. Get the recipe below!

Ingredients

  • 8 ounces cream cheese softened
  • 1/2 cup mayonnaise
  • ½ cup sour cream
  • 2 teaspoons Cajun Seasoning
  • 1 teaspoon paprika
  • 1 teaspoon hot sauce
  • 1 pound lump crabmeat
  • 1/2 teaspoon ground mustard
  • 1/3 cup Cheddar cheese shredded
  • 1/3 cup Mozzarella cheese
  • 1 Tbsp. fresh parsley

Directions

  1. Preheat the oven 350 degrees.
  2. In a bowl, mix cream cheese, mayonnaise, sour cream, Cajun Seasoning, paprika, hot sauce, and ground mustard until combined well.
  3. Add crabmeat and fold it all in.
  4. Spread the mixture into a cast iron or baking dish.
  5. Sprinkle with Mozzarella and Cheddar cheese.
  6. Bake for 25 minutes or until hot and has bubbly edges. Garnish with parsley and left over crab meat.

Connect with our August 2021 Chef of the Month
Instagram: @chefjayceee
Website: https://www.chefjaycee.com/
Facebook: @infoChefJaycee 

August 2021 Chef of the Month – James Couch (Chef Jaycee)

We’re happy to introduce our August Chef of the Month, James Couch (Chef Jaycee)! Chef Jaycee is currently a Sous Chef for Compass Group in Tysons, Virginia, and the owner and executive chef of Chef Jaycee LLC, serving the D.C., Maryland and Virginia area. Ever since he was a child, he was interested in cooking and found himself checking out cookbooks in the library instead of standard children’s books! He then went on to culinary school at JNA Institution of Culinary Arts in Philadelphia, PA and after graduation, he pursued a degree in Management at James Madison University. Chef Jaycee is a strong-willed, passionate chef. He has a keen eye for developing creative plates and encourages others to always keep an open mind and never stop learning. He’s cooked for various clients including Ambassadors to the United States and CNN news anchors. As a private Chef, he’s catered private meals to NFL players, CEOs and White House officials! We’re so impressed by Chef Jaycee’s story and can’t wait to share his delicious recipes.

1. Where were you born? 

I was born on the Fort Lewis Army Base in Seattle, Washington. My dad was in the Army and we moved to several places throughout my life.

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

I am a Sous Chef for Compass Group in Tysons, Virginia. I am also the owner and executive chef of Chef Jaycee LLC serving the DC, Maryland, and Virginia (DMV) area.

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

My favorite kitchen tool is a Vitamix because I love making beautiful vibrant sauces and smooth purees, and a Vitamix helps get the job done perfectly.

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

I would say sight is my sharpest sense. I have a keen eye for developing creative plates and can quickly notice if anything is out of place on the plate itself or in pictures. Because of my sharp sense of sight, I’m able to react to things quickly – people are often so surprised at how fast I react to catch something that is falling!

5. What advice would you offer for aspiring chefs?

Work ethic and attitude means everything in the kitchen. Also, I would advise to never think you know everything and don’t have anything to learn. Even if you have your way of doing something, always be open to the point of view of others.

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

Every chef should know mise en place. Mise en place is a French term meaning to have all your ingredients in order. Not having your ingredients in order can easily throw off your entire meal.

7. What does good food mean to you?

Good food means the food tastes just as great as it looks. Good food gives you a feeling of excitement and has you walking away from the table looking forward to the next time you can taste the dish. It can take you back to when you were a kid, or even as deep as feeling it in your soul.

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

To me, the jacket is the most important piece of my chef outfit. The jacket itself has to fit just right – not too baggy, long enough, and has spaces for my thermometer, pens, etc. When I think I look good, I feel good about myself and give off a positive energy.

9. Favorite ingredient to work with? 

I love to work with anything acidic like lemon, limes, vinegar, and wine. Acid can be used in so many different ways to elevate a dish, from tenderizing meats to adding clean, fresh, bold flavors to your sauces.

10. Favorite city to dine out in? 

New Orleans, Louisiana has been my favorite city to dine out in. I love seafood and Creole food and love that they pack all their food with great flavor and seasonings.

11. Best dish you have ever made? 

My best dish is Grilled Porcini Crusted Beef Tenderloin and Butter Poached Lobster Tail with Truffle Potato Puree, Roasted Asparagus, Port Jus, and Microgreens. Surf and turf is one of my favorite dishes to make and this dish specifically always brings out the best reactions from my clients, which is one of the reasons I love to cook.

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

Top Ramen and Sandwiches! After being around food all week, I want the most simple and quick meals.

13. Person you would most like to cook for? 

President Obama and his family. I look up to him because he has showed me that anything is possible with hard work. In my eyes, it would be an honor to cook for him.

14. What are some of the difficulties you’d say that chefs most often encounter?

Chefs need to be strong both physically and mentally in order to deal with the pressure from your job. Difficulties of a chef include staff calling out, food budgets, long hours, and keeping your composure when everything could be going wrong. As a chef, you often have to accept criticism on your food because no chef could ever appease to everyone’s palette.

15. What made you decide to become a chef?

I have always been interested in food. In elementary school, while other kids were checking out Magic School Bus and Goosebumps books, I would check out cookbooks from Julia Child and Emeril Lagasse. I was raised by a single mother, who worked 16 hour shifts at night and sometimes left my brother, sister, and I to cook for ourselves. I would go in the kitchen and try to make recipes with Top Ramen. When I left for culinary school, I found out my grandfather was also Chef, though he passed away before I could meet him. Knowing this solidified that the culinary world was for me.

Connect with our August 2021 Chef of the Month
Instagram: @chefjayceee
Website: https://www.chefjaycee.com/
Facebook: @infoChefJaycee 

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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 Brazil’s Crab Fritters Recipe

Ever wake up feeling a bit…crabby? Luckily, Chef Brazil’s Crab Fritter Recipe is the crabby solution to a crabby situation (pun intended). Light, delicious and simple to make, you can find his recipe below!

Ingredients

  • 8 oz crab meat
  • 1 cup flour
  • 1 tsp baking powder
  • 2 eggs (slightly beaten)
  • 1 tsp old bay or Cajun seasoning
  • tbsp fresh chopped parsley

Directions

  1. Mix all ingredients together except crab meat.
  2. Fold in crab meat and set in fridge for an hour.
  3. Scoop into 1 to 2 oz size balls.
  4. Set in fridge for 30 minutes.
  5. Fry each crab ball in pre-heated 350 degree oil and add in mixed ingredients.
  6. Drain on towel and serve.

Connect with our August 2020 Chef of the Month

Instagram: @spyceco

Website: http://spyceco.com/

Chef Brazil’s Honey Glazed Salmon Recipe

A tender piece of salmon with a sweet honey glaze – that’s cooking done right! Chef Brazil’s Honey Glazed Salmon recipe is melt-in-your-mouth good, takes just a few minutes of prep, is easy to make and it’s healthy! Kudos to our August Chef of the Month for sharing this with us.

Ingredients

  • 6 salmon filets (5 to 6 oz portions, skin off)
  • Kosher salt and freshly ground black pepper, as needed
  • 1/4 Cup honey
  • 1/2 Cup olive oil
  • Zest of 1 lime, plus juice from lime
  • 2 Tbsp chopped garlic

Directions

1. Preheat broiler on High.
2. Season each salmon filet with salt and pepper.
3. In a bowl, mix remaining ingredients until incorporated. Spoon or brush each salmon filet with sauce mix. Let marinate for 10 minutes.
4. Place into oven on sheet tray lined with foil or parchment paper and Broil until completely cooked through and caramelized on top of filet. It’ll take about 8-12 Minutes, depending on desired level. Ovens may vary.

Connect with our August 2020 Chef of the Month

Instagram: @spyceco

Website: http://spyceco.com/

Chef Brazil’s Grilled Lamb Chops With Mint Gremolata Recipe

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A staple, delicious dish, grilled lamb chops are a fantastic way to showcase your culinary talents (while satisfying your taste-buds). Our August Chef of the Month, Brazil Murphy, has shared his delectable Grilled Lamb Chops recipe. Top off this fantastic dish with his Mint Gremolata drizzle. 

(Serves 4)

Ingredients

  • (12) 2 to 3 oz portioned rib lamb chops (the number depends on size of the chops and size of your appetite).
  • 1 cup chopped fresh mint
  • 1 cup chopped fresh Italian parsley
  • 3 cloves garlic
  • 1/2 cup extra-virgin olive oil , plus extra for cooking the lamb
  • 1/3 cup lemon juice
  • Salt
  • Freshly ground black pepper

Directions

  1. Make the gremolata by blending the mint, parsley, garlic, 1/2 cup olive oil, and lemon juice in a food processor or blender until the texture of coarse pesto, scraping down the sides as needed.
  2. To cook Lamb Chops: pre heat grill to a medium temperature.
  3. Season Lamb Chops with salt and pepper on both sides. Grill for 4 to 5 minutes per side for a medium rare temperature.
  4. Let Lamb sit off grill for 5 minutes. Serve with a dollop of gremolata on top of each piece.

Connect with our August 2020 Chef of the Month

Instagram: @spyceco

Website: http://spyceco.com/

August 2020 Chef of the Month- Brazil Murphy

95386826_882076652217864_1571532304300891763_n (1)We’re excited to welcome the month of August and our August 2020 Chef of the Month, Brazil Murphy! Chef Brazil was born and raised in Washington, D.C., and is now a private chef with his own company, SpyceCo, LLC. His start to becoming a culinary expert started out as an accident – originally wanting to purse fashion design, Chef Brazil changed his major to Culinary Arts and never looked back. He’s an impressive chef who loves to incorporate sauces to his dishes. Stay tuned for some awesome recipes from Chef Brazil and shop his look!

1. Where were you born?

Washington, D.C.

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

I’m a Private Chef in the D.C. area. I work for my own company, SpyceCo, LLC.

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

My new favorite kitchen tool is my Smoke gun. I love infusing smoke flavor in fruits, veggies and meats.

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

My sharpest since is my sight. I can see if something is correct or incorrect with a dish before I taste it.

5. What advice would you offer for aspiring chefs?

Practice, read and educate yourself as much as possible. The food trends change each year.

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

The basic sauces. Once you learn the basics. You can master any sauce.

7. What does good food mean to you?

Good food is food that is locally sourced and cooked using the freshest ingredients. You can taste the difference.

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

Comfort is most important. I have to feel like I can wear it everyday. I also love zippers and hidden pockets.

9. Favorite ingredient to work with?

Mushrooms. They are so versatile – earthy and meaty. It can be used in a plant based dish to give a meat-like texture and can also stand up to every high temperature cooking technique.

10. Favorite City to dine out in?

Washington D.C.

11. Best Dish you have ever made?

Miso glazed Mahi Mahi with Sriracha potatoes.

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

Sushi and Tacos.

13. Person you would most like to cook for?

Chef Jeff Henderson. I always admired his story and I purchased a few of his books.

14. What made you decide to become a chef?

I actually wanted to be a fashion designer. Culinary Arts happened by accident. I changed my major from fashion to culinary arts on the first day of college.

 

Connect with our August 2020 Chef of the Month

Instagram: @spyceco

Website: http://spyceco.com/

 

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