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.
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
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.
To cook Lamb Chops: pre heat grill to a medium temperature.
Season Lamb Chops with salt and pepper on both sides. Grill for 4 to 5 minutes per side for a medium rare temperature.
Let Lamb sit off grill for 5 minutes. Serve with a dollop of gremolata on top of each piece.
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.
RT @Living_Lou: Slow cooker balsamic jalapeño chicken! YUM...
Let your slow cooker do the work with this AMAZING chicken recipe - loaded w… 13 hours ago
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, 
