Tag Archives: garlic

Chef Barbara’s Zucchini Pancakes Recipe

zucchini pancakes

The inspirational Chef Barbara has shared her delicious, vegetarian-friendly zucchini pancakes recipe. Now you can enjoy a simple treat without any added guilt- all with ingredients that can easily be found in your kitchen.

Ingredients

  • 2 Medium zucchinis
  • Grater
  • 1 TSP of salt
  • 2 Eggs
  • 1/3 Cup of flour
  • Canola oil

Directions

  1.  Grate the zucchini and squeeze to let out the water.
  2.  Add the salt, 2 eggs and mix.
  3.  Add the flour and mix.
  4.  Fry the zucchini mix in canola oil.

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Instagram: @barbara_pollastrini

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Chef Barbara’s Pollo Alla Cacciatora Recipe

chef barbara chicken

Our April Chef of the Month, Barabara Pollastrini, has shared her mother’s delicious chicken recipe: Pollo Alla Cacciatora. Chef Barbara’s dish rendition is created using basic items that you can find in your refrigerator and pantry. We’re sure it won’t disappoint. Find the recipe below!

Ingredients

  • Organic Chicken
  • 2 TBSP of extra virgin olive oil (EVOO)
  • Rosemary Garlic
  • Salt and Pepper
  • 1/2 cup of white wine
  • 1/2 cup of white vinegar

Directions

  1. Sautee EVOO, rosemary and garlic for 2 minutes.
  2. Add the chicken, then salt and pepper.
  3. Cook chicken for 10 minutes.
  4. Add the wine and vinegar to the chicken.
  5. Cover and cook until the chicken is completely done. Add some water if needed.

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Instagram: @barbara_pollastrini

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Chef Barbara’s Santa Barbara Pasta Recipe

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If you’re looking for a different twist to a classic pasta dish, then Chef Barbara‘s Santa Barbara Pasta recipe is ideal for you. Not only is this dish tasty, but her use of colors & food styling instructions make it an eye pleaser. Get the recipe below.

Ingredients

  • 80 grams of Rustichella blue spirulina pasta
  • 2 grams of salt
  • 3 tablespoons of homemade butter with sea urchins
  • 1 pinch of minced garlic
  • Shrimp coral (obtained by squeezing the head)

For dish decoration:

  • 1 Santa Barbara Prawns
  • 1 Tablespoon of Beluga caviar
  • 1 Sea urchin
  • 1 violet

Directions

  1. Cook the spaghetti in plenty of boiling salted water, drain al dente.
  2. Cut the top cap over the sea urchin curls and gently remove the internal eggs with a teaspoon, placing them in a bowl with ice.
  3. Prepare the homemade butter and blend the eggs previously obtained from the sea urchin, leaving a hedgehog tongue for the final decoration.
  4. In the meantime, in a frying pan, soften the urchin butter at room temperature, add the garlic and the prawn’s coral and mix everything together.
  5. Meanwhile fry the head off the prawn until it becomes crunchy.
  6. Brown the prawn tail on a pan for a few moments with a little salt and pepper
  7. Drain the spaghetti and pour into the pan, stir gently for a minute with the heat off, until the butter melts completely.
  8. Serve the pasta, place the shrimp and its head on the side of spaghetti, add the urchin’s eggs and caviar.
  9. Decorate with a flower

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

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Chef Ethan’s Smoked Chicken Wings Recipe

Chicken wings are a delicious go-to meal that is ideal for lunch or dinner. Chef Ethan‘s Smoke Chicken Wing recipe is a different approach for a well-loved classic. The addition of cinnamon and cayenne pepper give it that extra kick that will definitely have people talking! Get the recipe below.

Instructions

  • 1/4 Cup brown sugar
  • 2 Tablespoons kosher salt
  • 2 Tablespoons black pepper
  • 1 Teaspoon ground ginger
  • 1 Tablespoon granulated garlic
  • 1 Tablespoon granulated onion
  • 1 Tablespoon dark chili powder
  • 1 Tablespoon light chili powder
  • 1 Teaspoon cayenne pepper
  • 1/2 Teaspoon ground cinnamon
  • 1 Teaspoon ground mustard

Directions

  1. Mix spice mixture onto wings and allow to sit at minimum 2 hours, but overnight is STRONGLY SUGGESTED.
  2. Smoke at 225 degrees F for 2.5 hours using peach wood-chips.
  3. Optional accompaniments: Ranch, Blue Cheese dressing, BBQ sauce

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Instagram: @ethanz_eatz

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Chef Ethan’s Sweet ‘n’ Spicy Poke Recipe

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Chef Ethan‘s Sweet ‘n’ Spicy Poke is a fresh & light dish with a tangy taste that is ideal for lunch or dinner. If you love fresh Asian flavors with a tropical twist, this is the recipe for you!

Ingredients

  • 1.5 Lbs Fresh Tuna (small dice)
  • .25 Lbs Pineapple (small dice)
  • 2 Green onions (small dice)
  • 4 Cloves garlic (minced)
  • 2 Tablespoons ginger (minced)
  • 1 Teaspoon sesame oil
  • 1 Teaspoon black sesame seeds
  • 2 Tablespoons soy sauce
  • 3 Tablespoons Sriracha
  • 1.5 Tablespoons chili garlic paste
  • 1 Tablespoon rice wine vinegar
  • 1 Teaspoon Mirin

Directions

  1.  Combine all the ingredients together.
  2.  Let ingredients sit at least 1-2 hours.

Optional accompaniments: fried wontons, seaweed salad, sticky rice, avocado and nori.

Connect with our December Chef of the Month

Instagram: @ethanz_eatz

Gordito’s Sandwiches: @gorditossandwiches

Chef Ethan’s Soy Chili Roasted Potatoes

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Add a kick to any meal with Chef Ethan‘s Soy Chili Roasted Potatoes recipe. The Chili Soy sauce adds a bold flavor, while still being quick and easy to make. Find the recipe below!

Ingredients

  • 1.5 Lbs. fingerling potatoes
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon black pepper
  • 1 Teaspoon kosher salt
  • 2 Tablespoons soy sauce
  • 1 Tablespoon chili garlic paste
  • 2 Tablespoons unsalted butter (melted)
  • 1 Teaspoon rice wine vinegar

Directions

  1. Add vegetable oil, soy sauce, chili garlic paste, butter, black pepper, vinegar and salt to create the Chili Soy Butter.
  2. Roast potatoes at 400 degrees for 40 minutes.
  3. Toss potatoes in Chili Soy Butter & Serve.
  4. Optional: accompany dish with spicy mayo and green onions

Connect with our December Chef of the Month

Instagram: @ethanz_eatz

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Delicious Salmon Sliders

I found this great recipe for Salmon and wanted to share this with you. I hope you enjoy it as much as I did. 

Presented by ChefUniforms.com
Thai Salmon “Sliders” with Mango Red Pepper Salsa

For the sliders:

1 lb salmon fillet, skin removed
1 egg
2 large garlic cloves, finely minced
1 tsp fresh ginger, grated
¼ cup cilantro leaves, finely chopped
¼ cup green onion, chopped (light green and green parts only)
2 tsp soy sauce
1 tsp fish sauce
1 tsp sesame oil
½ tsp red chili flakes
olive oil (for frying)
1 package (12) small, soft dinner rolls (such as King’s Hawaiian)
butter or mayo as desired (for the rolls)

For the Salsa:

1 medium mango, peeled and chopped
1 small red bell pepper, seeded and chopped
1/3 cup red onion, finely chopped
1/3 cup cilantro leaves, finely chopped
juice of one lime
¼ tsp red chili flakes
salt and pepper to taste

 Preparation:

Prepare the salsa first to allow time for the flavors to blend. Mix all of the salsa ingredients in a small bowl and chill, covered, for at least half an hour.

Using a food processor fitted with a metal blade, pulse salmon until coarsely ground. Add egg and pulse until well mixed. Transfer salmon mixture to a bowl. Add garlic, ginger, green onion, cilantro, sesame oil, soy sauce, fish sauce and chili flakes and mix together thoroughly. Shape salmon mixture into 12 small patties and refrigerate, covered, for at least half an hour.

In a non-stick pan, heat olive oil over medium-high heat. Fry salmon patties until lightly browned on one side, about 2-3 minutes. Flip patties over and cook until lightly browned on the other side, about 2 minutes. Check to see patties are cooked through.

Toast rolls if desired and spread with butter or mayo or both. Place one patty on each roll and top with a tablespoon or two of salsa.

Bon Appetite!!

Recipe Created by Jasmin Baron from Livonia, New York

Reprint Courtesy of www.marxfood.com

What did you think of this recipe?  Do you have a special recipe that you would like us to share with our readers?  If so, please send it in and if it tastes good, I will post it along with your name. 

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