Tag Archives: food life

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!

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/

Shop Chef Brazil’s Coat

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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_

 

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