Tag Archives: gourmet

Chef Benjamin’s Ostrich Pasta Recipe

An exquisite addition to add to your chef repertoire is Chef Benjamin’s Ostrich Pasta recipe. This dish is full of delectable flavors that blend to create the ultimate spin on to your everyday Linguini pasta. Find it below!

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Ingredients

  • Ostrich Meat
  • Shallots
  • Garlic
  • Curly Parsley
  • Eggs
  • Semolina Flour
  • Linguini Pasta
  • Tomatoes
  • Greek Olive Oil
  • Green Onion
  • Italian Parsley
  • Danish Butter
  • Korean Basil

Directions

  1. Ground ostrich meat with shallots, garlic, curly parsley, eggs and Semolina flour.
  2. Cook Linguini pasta.
  3. Blend tomatoes, Italian parsley, Danish butter, Greek olive oil, green onions and reduce.
  4. Let it cool. Add Korean basil and serve as sauce.

 

Connect with our February Chef of the Month

Instagram@chefbenjaminepicure

Chef Benjamin’s Wagyu Enferno Recipe

Ever dreamed of biting into the perfect piece of beef? Now you can. Our February Chef of the Month, Benjamin Kal, has shared his Wagyu Enferno recipe. This gourmet dish is ideal for all you carnivores out there! Get the recipe below.

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Ingredients

  • Wagyu A5 tenderloin
  • Salt
  • Gold Leaf
  • Long grain rice
  • Beef broth
  • King Oyster Mushroom
  • Sweet Paprika
  • Honey
  • Starfruit

Directions

  1. Cut Wagyu A5 tenderloin into rectangles approximately 2 inches wide by 4 inches long by 1.5 inches thick. Season with salt & Gold Leaf.
  2. Cook long grain rice with beef broth & season with salt.
  3. Steam King Oyster Mushroom & glaze with sweet paprika & honey.
  4. Slice Starfruit

 

Connect with our February Chef of the Month

Instagram@chefbenjaminepicure

Chef Benjamin’s Lobster Pearl Recipe

We’re in for a treat this February! Our Chef of the Month, Benjamin Kal, has shared his gourmet Lobster Pearl Recipe. If you’re looking for a tasty, low-hassle dish to create, then look no further. Find his recipe below.

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Ingredients

  • 1 lb Maine Lobster
  • Mustard Seeds
  • White vinegar
  • Dark Maple Syrup
  • Scallops
  • Olive Oil
  • Butter
  • Salt & Pepper
  • Potatoes
  • Lemon Peppered Pearls

Directions

  1. Cook Maine Lobster and deconstruct.
  2. Combine yellow mustard seeds, white vinegar and dark maple syrup.
  3. Cook fresh scallops with olive oil & butter, lightly add salt & pepper.
  4. Bake one potato and shape into a ball. Wait to cool, reshape the potato and fry the outside.
  5. Add Lemon Pepper Pearls.

 

Connect with our February Chef of the Month

Instagram@chefbenjaminepicure

February 2020 Chef of the Month- Benjamin Kal

serving-looks-pose-wine-cheese-1We’re happy to introduce our amazing February Chef of the Month, Benjamin Kal! Chef Benjamin currently operates a high- end French Chalet in San Diego that offers breakfast, dinner & private cooking classes. Although based in San Diego, Chef Benjamin is also a private gourmet travel chef and travels all over to share his fantastic food. Chef Benjamin didn’t always want to be a chef, but he found his calling when he least expected it. His story is inspirational, and we’re excited to share it with you!

 
  1. Where were you born? Mesopotamia
  2. Where do you work and where are you based? I operate a high end 4-story French Chalet exclusive stay called “The Chamber House” in San Diego, offering breakfast and dinner, as well as private cooking classes 4 days a week. Although I am based in San Diego, I travel everywhere, local and across state lines as a Private Gourmet Chef for small and large functions. The Chamber House maintains a 92% occupancy rate and I am booked nearly two months out. I also hold a Five-Star rating in three categories: Food, Hospitality and Experience. You can find me on Instagram @chefbenjaminepicure
  3. What is your favorite kitchen tool in creating your masterpieces/dishes? A Spoon. Believe it or not, I use all parts of a Spoon when plating and certainly creating abstract and ornate designs. I utilize handle, the back, the neck, the bowl, the tip and even the inside. Each part gives me the desired outcome and whether I am pouring, shaping, smashing or spreading sauces and purees, I must have my trusted and handy spoon nearby.
  4. What is your sharpest sense out of all the 5 senses? Being an Artist first and foremost, I consider sight as being my sharpest attribute. The nexus between universal beauty and the endorphins that the receiver of my dishes gain is in and of itself the magic and secret behind my success as a Chef, humbly.
  5. What advice would you offer for aspiring chefs? Being a Chef isn’t something you choose. I truly believe that it chooses you. It’s not enough that food is your passion or that art is your calling. It’s beyond—it’s enchanting and addictive, spiritual and philosophical, pragmatic and absurd. Somewhere in that, it finds you, let it I say, if you’re the few lucky ones.
  6. What is one culinary tip every chef should know and perfect? Know the basics. Forget trying to be impressive with fancy dishes, colors and abstract. Make an egg or a burger. Embrace the classical rudimentary food techniques.
  7. What does being a good Chef mean to you? Being a Chef actually saved my life. I didn’t always want to be a Chef, food was not a passion of mine, nor was it something I thought about. Growing up, my level and interest in cooking was essentially nonexistent. It wasn’t until a minor time ago where I unknowingly suffered from depression and triggering levels of anxiety. I was in a different job, a completely unrelated career accompanied by arguably the most toxic environment one could be in. I would describe my state of mind at that time as that of traveling on a freeway tied up in the back seat of a car, desperately attempting to get noticed by all the cars passing, yet I cannot scream and when I do, they cannot hear me. Voiceless, nonexistent and living anticlimactic. I was, you can say in a very, very dark place. One day, I ended up at a Korean Market, I was drawn in by the large crowd and then gravitated to the array of colors, cooking components, and all the crustaceans galore. Without having any cooking experience, technique or skill I purchased ingredients. I don’t know why or for what. I still remember however, I purchased Quail, Rabbit, Octopus and Japanese Parrot Fish and various garnishes as well. I had never tasted, let alone prepared such exotic proteins before. When I got home, I remember being in a trance; a heightened sense of mindfulness hijacked my calm state of being. Without recipe or training, I went onto create 3 high-end Gourmet Dishes. I know that readers will find this hard to believe and trust me, as unbelievable as you find it, I find it even more so. It was such a spellbound moment that I was convinced there was something wrong with me. Soliciting the help of my siblings who are doctors, I frantically sought answers to these mystical questions. How was I able to create such works of art? Where is this coming from? How am I able to know these unlearned techniques? How is it that I tapped into this sphere in my brain? In short, rewriting my brain in such a way that shocked those around me. Likened to cases where people rise out of a Coma or experienced brain trauma and suddenly speak another language or having an accent in their native language or waking up one day spectacularly playing an instrument. Believe me, I am not complaining, and my wife certainly isn’t. We both view this as a gift, albeit unexplained and organic. My life you can say, is simply extraordinary.
  8. What features are important to you when selecting your chef outfit? Form fitting, there is nothing like a well-tailored outfit.
  9. Favorite ingredient to work with? Eggs
  10. Favorite City to dine out in? Chicago
  11. Best Dish you have ever made? The first dish I ever made, sliced Duck Breast over veggies and topped with a thick Cherry Reduction.
  12. What you like to eat most often on your days off? Chateaubriand.
  13. Person you would most like to cook for? My wife, she is one of the best food critics I know, she is a fantastical foodie.
  14. What made you decide to become a chef? The universe aligned itself in such a way that I didn’t decide. It made the decision for me.
Connect with our February Chef of the Month
Instagram: @chefbenjaminepicure

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

Connect with our December Chef of the Month

Instagram: @ethanz_eatz

Gordito’s Sandwiches: @gorditossandwiches

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

Gordito’s Sandwiches: @gorditossandwiches

December 2019 Chef of the Month- Ethan Cohen

 

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2019 has been an amazing year with amazing chefs & we are so excited to feature our December Chef of the Month, Ethan Cohen! Chef Ethan was born in New Jersey and now has started a delicious Sandwich Pop-up called “Gordito’s Gourmet sandwiches” alongside his girlfriend, Ileana. Chef Ethan has great plans for his Pop-up and we’re excited to see it grow! . Chef Ethan’s passion for good food & drive to create stories with his craft,  has led to his success. His story is inspirational- read it below!

1. Where were you born?

I was born in Haworth, New Jersey.

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

I have since started my own pop-up call Gordito’s Gourmet Sandwiches. The pop-up is running through Central Florida right now, and will be a food truck by the end of spring 2020!

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

Something I use on a daily basis that I can’t wait to have in my home, is a vacuum sealer.  It is great not just for food storage and preservation, but by compressing air into the bag it imparts flavor faster than any traditional flavoring process.

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

I truly believe my best sense is my sense of touch. We as chefs and cooks, use our hands every day to create a gift no matter if it’s a simple salad, a huge sandwich or a delicate main course.

5. What advice would you offer to aspiring chefs?

My advice for the next generation is simple… gain as much knowledge as possible and never think you are bigger than any task.  You are young and still have much to learn, as am I, only being 24. I find myself always offering help because the more you can understand, the more your time and talent is worth.

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

If one thing should be perfected is restraint… We love dishes with so many different components, but sometimes less is more.  I find the same amount of beauty in a perfectly crafted burger as I do an over-the-top dish with 15 components.

7. What does good food mean to you?

Good food should evoke emotion.  Good or bad, when I eat food, I want to feel something whether it’s a childhood memory, or a tough loss.  It should be able to drown out distractions that are going on around you.

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

When picking out my outfit I look for two main things, comfort and style.  We are on out feet for extremely long periods of time in extreme heat and cold at multiple times in a day, but we also deal a lot with guests and outside company reps on a daily basis and although we work tough, we have to look good as well.

9. What is your favorite ingredient to work with?

My favorite ingredient right now isn’t an ingredient, but more a technique.  I started to experiment with dry aging at home.  It is a simple technique that has a unique flavor changing effect that is better than your average cut of meat.

10. Favorite food city to dine out in?

Either Miami or New York City.  These are two cities I know very well, and both have large and diverse food cultures that span not only the cities, but the multitude of countries that make up the food as well.

11. Best dish you have ever made?

My smoked Korean BBQ shorts ribs hands down.  It has been a recipe I have been working on my whole career. I am constantly tweaking it a bit, and it’s always a crowd pleaser.

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

There isn’t any one specific food that I crave on my days off (when I have one), but I am always on the lookout for new places to checkout. Not only as a customer, but as a chef to try and understand a new cuisine for my repertoire as well.

13. Person you would most like to cook for?

I shouldn’t say there’s someone I personally want to cook for, but there are some many other talented chefs I would love to collaborate with if given the opportunity.  Chef Chad Minton (Founder of Truecooks), Action Bronson, Chef Michael White, just to name a few…

14. What made you decide to become a chef?

I always had a love for food ever since I was young, but I also knew I wasn’t going to be happy doing some paper pusher job. I was also the child to hard working single mother, so there were times to where I had to make dinner and the more I did it, the better I became, and it kind of became a no-brainer after that.

Shop Chef Ethan’s Look

Connect with our December Chef of the Month

Instagram: @ethanz_eatz

Gordito’s Sandwiches: @gorditossandwiches

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