Tag Archives: miami chef

Chef Albertho’s Breakfast Potato Recipe

We’re a big believer in all things potatoes and our January 2021 Chef of the Month, Chef Albertho’s Breakfast Potato recipe does not fail to disappoint! Add poached eggs and homemade mayo to give the recipe a little kick.

Ingredients

● 2 Russet potatoes
● 5 organic eggs
● 2 limes
● 1 bottle red wine
● 1 cup of butter
● 2 cups vegetable oil

Potato Directions

  1. Peel the potatoes ( leave them in cold water while working).
  2. Cut potatoes into circles ( use a ring cutter to make different shapes if have one). Cut the potatoes half the length of an egg.
  3. Boil the potatoes on medium heat to not break them and cook until soft.
  4. Poke with a small knife in the middle. Add salt to taste on the water.
  5. Dry potatoes and sear on high heat with up to 2 oz of butter (sear until golden brown).

Poached Egg Directions

  1. Add red wine and squeeze a lime. Put lime juice in a medium pot on medium heat
  2. Bring water to a soft boil, and gently add the 2 eggs ( crack the eggs ahead of time and add to a small container).
  3. Keep wine on a soft boil until eggs are firm but soft in the middle. Add salt and pepper when eggs are done.

Fresh Mayo Directions

  1. Melt 4 oz of butter. Add 3 egg yolks in a blender.
  2. Blend on medium, add melted butter and 2 cups of oil slowly.
  3. Add 1 lime zest and juice to finish & salt to taste.

Chef Albertho’s Crispy Chicken & Tomato Puree

For a delectable and flavorful meal, try our January Chef of the Month, Chef Albertho’s Crispy Chicken & Tomato Puree recipe! This dish is packed with fresh ingredients and is simple to make. Whether you’ll want to share? That’s up to you.

Ingredients

  • 2 chicken thighs drums in
  • 1 bunch of kale
  • 1 small can tomato puree
  • 4 fresh plum tomatoes
  • 1 bunch of thyme
  • 2 garlic cloves
  • 1 cup of butter
  • olive oil
  • 1 cup white wine
  • 1 lime

Directions

Chicken

  1. Season chicken with olive oil and salt ( let rest for 2 minutes).
  2. Sear chicken on a high to medium heat until golden brown and roast in oven at 350°  for 15 minutes (skin side only + add slices of butter and thyme to add flavor ).

Tomato Puree

  1. Cut tomatoes into big dices.
  2. Sauté the fresh tomato with garlic cloves and oil.
  3. When softening, add the tomato puree and blend on high with 2 TBS olive oil+ up to 4 oz of butter.

Sautéed Kale

  1. Sauté the kale on a small sauté pan on medium heat with 2 oz butter
  2. Add half a squeeze of lime juice (add salt to taste).

White Wine Sauce

  1. From the pan that the chicken was cooked in, add wine and reduce on medium heat until 50% reduction.
  2. Add 3 oz of butter and mix until incorporated (add half of the lime).

Connect with our January 2021 Chef of the Month
Instagram: @the_upcoming.chef
Twitter: @Chef_Albertho
YouTube: Albertho Appolon
Young Chef Generation: @youngchefgeneration

Chef Albertho’s Cake of Heaven Recipe

It’s the new year and we’ve got just the treat for you: Chef Albertho’s Cake of Heaven Recipe! This sweet, creamy cake is made with fluffy pancakes, sweet cream and candied pecans to top it off. No wonder Chef Albertho calls this cake the ‘Cake of Heaven’ – your taste buds would agree!

Chef Albertho's Cake of Heaven Recipe

Serves: 5

Ingredients

Pancake Ingredients
Double for 5 people

  • 2 cups flour.
  • 3 tablespoons sugar.
  • 3 teaspoons baking powder.
  • 1/2 teaspoon baking soda.
  • 1/4 teaspoon salt.
  • 1 3/4 cups milk or as needed.
  • 2 eggs. Beat white separate until fluffy
  • 2 tablespoons melted butter or vegetable oil

Syrup Ingredients

  • 2 cups white sugar
  • 1 cup water
  • 2 cup blueberries
  • 2 jalapenos

Spicy Cream Ingredients

  • 2 cups heavy cream
  • ½ cup white sugar
  • 1 lime
  • 1 jalapeno

Candied Pecans Ingredients

  • 2 cups pecans
  • 1 cup sugar
  • ¼ cup  water

Directions

Pancake Directions

  1. In a large bowl, add banana, egg yolks, melted butter, sugar and salt ( mix well ).
  2. Add milk, and all dry ingredients ( mix well until fully incorporated).
  3. In a separate bowl or a electrical mixer, add the egg whites and beat until smooth and fluffy.
  4. Fold the egg white into the cake mixture.
  5. Cook pancakes on medium heat until golden on each side ( use a 3oz ladle ).

Syrup Directions

  1. Add all ingredients in a small pot and bring to a boil.
  2. Once boiled, it’s done. Cut jalapenos in half.

Spicy Cream Directions

  1. Add sugar and cream in a mixer or a large bowl.
  2. Whip the cream until nice and firm .
  3. Add lime zest and jalapeno zest.

Candied Pecans Directions

  1. Add all ingredients in a small sauté pan
  2. On a medium heat, cook together until sugar is mixed well with the pecans.zest.

Connect with our January 2021 Chef of the Month
Instagram: @the_upcoming.chef
Twitter: @Chef_Albertho
YouTube: Albertho Appolon
Young Chef Generation: @youngchefgeneration

January 2021 Chef of the Month- Albertho Appolon

We’re starting off the new year with our January 2021 Chef of the Month, Albertho Appolon! Born in Haiti, Chef Albertho is now based in Texas. His scratch-made cuisine is composed of French and Caribbean creations – his dishes often use fresh and in season ingredients to dazzle his customers.
In addition to being an excellent executive chef, he’s a food photographer, traveler and consultant. Chef Albertho is the founder of the Young Chef Generation, a program that aims to help young chefs who are often looked over for opportunities and visibility because of their age. His dream to be a role model for a young generation of chefs has already become a reality. Find the rest of his story below, stay tuned for his upcoming recipes & shop his look!

1. Where were you born? 
I was born in Haiti.

2. Where do you work and where are you based? 
I’m currently an Executive Chef. I’m also traveling and cooking. 

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

4. What is your sharpest sense out of all the 5 senses?
That would be taste.

5. What advice would you offer for aspiring chefs? 
Be Committed to Self-Improvement 
● You must be willing to take constructive criticism, and be aware of your  weaknesses.
● To improve, you must first draw a map.
● Make a list of your strengths and weaknesses.
● Balance continued practice of what you’re already good at, with learning new  things.
● Keep moving. Keep trying new things. Switching to a new restaurant can open your eyes to a new world, new techniques, and new culture. No matter how much I thought I knew, it always surprised me how many different ways there could be to prepare the simplest dishes.

6. What is one culinary tip every chef should know and perfect?
Build Your Brand
● Although most of your time is spent in the kitchen, you must build a visual  brand that invites people to see your own personal creativity.
● Social Media is a crucial component of connecting to your customers
● As a Chef, you are more than just your current job. You are a leader, an  influencer, and an entrepreneur; you must create your own platform to showcase your creations.

7. What does good food mean to you?
Good food means great taste and creativity.

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

9. Favorite ingredient to work with? 
Anything in season.

10. Favorite City to dine out in? 
Los Angeles.

11. Best Dish you have ever made? 
I’ve made a lot of dishes in the past couple years, but if I must choose it will be the  Fluke Crudo that I made. The Fish is cured with salt and sugar, smoked. serve with orange citrus, sliced jalapeño, avocado puree, and crispy Quinoa. 

12. What you like to eat most often on your days off? 
I usually cook anything in my fridge because I enjoy cooking a lot.

13. Person you would most like to cook for?
My girlfriend…she’s a big fan of my delicious dishes.

14. What made you decide to become a chef?
Growing up, I was always in the kitchen with my mom as she prepared food for our family  and friends. Being in the kitchen was a way to connect more deeply with my mom, and I began to find satisfaction in the act of feeding people.
After moving to America, I began  working at a Brazilian restaurant called Beer 360. My moment of inspiration happened when I moved up from dishwasher to food runner. Being a Food Runner was more exciting than being a dishwasher. I was the final person touching the plates before they reached the  customers. It gave me a special feeling to watch someone look at the food when it first  arrived and say thank you to me after taking the first bite. In this position, I was able to see all of their delighted facial expressions, and it made me feel good, even though I wasn’t the one cooking. It was there that I fell in love with the idea of feeding people. I remember spending  most of my time at work standing in the kitchen, because that was the place where the food  runners waited for the food to be finished so that it didn’t get cold on its way to the  customers.
From that point of view, I got to see the whole preparation process: the fire, the  cooking, the baking, the roasting, the sautéing, the frying, the sauce making, the joy the cooks had when they finished a dish, and how happy they were when I told them that the  customers really enjoyed the food. It sparked a desire in me to be the one preparing the food  for people to enjoy. Through this experience, I fell in love with food, and the way that the entire experience, from kitchen to table, could bring people joy.

Connect with our January 2021 Chef of the Month
Instagram: @the_upcoming.chef
Twitter: @Chef_Albertho
YouTube: Albertho Appolon
Young Chef Generation: @youngchefgeneration

Chef Jouvens’ Poisson Gros Sel Recipe

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Poisson Gros Sel, also known as Coarse Salt Fish, is a tasty seafood dish from Haiti. It is typically prepared with sea salt and fresh ingredients. Chef Jouvens’ recipe is not only easy to make, but it includes plantains and a spicy purple cabbage slaw to go with it! Find his recipe below:

Fish Ingredients

  • 8 oz Yellowtail Snapper filet
  • 1 cup white wine
  • 1 tsp piment piqué minced (scotch bonnet pepper)
  • 2 tbsp red onion julienne
  • 2 tbsp lemon juice (fresh squeezed)
  • 4 oz semi-ripped plantain diced
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 2 tbsp unsalted butter
  • ¼ oz red bell pepper julienne
  • ¼ oz yellow bell pepper julienne
  • ¼ oz green bell pepper julienne

Hot Slaw Ingredients

  • 1 oz purple cabbage
  • ½ oz green cabbage
  • ½ oz red bell pepper julienne
  • ½ oz yellow bell pepper julienne
  • ½ oz green bell pepper julienne
  • ½ oz carrot julienne
  • 1 tsp rice wine vinegar
  • 2 tbsp olive oil
  • ½ tsp salt
  • 1 tbsp piment piqué (scotch bonnet pepper)
  • The juice of one lemon

Garnish Ingredients

  • 1 Banana Leaf (4’’X4’’)
  • 4 oz salt rock
  • 1 oz pickling spice

Hot Slaw Directions

  1. In a bowl, mix cabbages, bell peppers vinegar, piment piqué, carrot, lemon juice, salt and olive oil together.
  2. Set aside and allow slaw mix to rest in order for flavors to incorporate.

Fish Directions

  1. In a sauté pan over medium heat,  add white wine, butter, bell peppers, red onion, lemon juice, piment piqué, diced plantains, salt, pepper and bring to a simmer. Then add fish.
  2. Cook fish and plantains in the sauce for about 12 to 15 minutes.
  3. Place banana leaf in the center of a plate, add the diced plantains from the fish sauce and place fish on top of plantains.
  4. Spoon a generous amount of sauce on top of fish.

Garnish Directions

  1. Add hot slaw on top of fish; mix salt rock and pickling spice and add to the realm of the plate.

 

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

Chef Jouvens’ Grilled Octopus with Crispy Capers Recipe

Octopus.jpg

Our August Chef of the Month has whipped up yet another delicious recipe for us to try. His Grilled Octopus with Crispy Capers recipe is guaranteed to be a hit! Chef Jouvens also shares his homemade marinade that goes great with the tender octopus. Get the recipe below:

Ingredients

  • 4-6lb fresh octopus
  • 4 cups water
  • ½ cup salt
  • ½ cup sugar
  • ¼ cup Pickling Spice
  • 4 fresh lemons, juiced
  • 1 cup extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 cup green pea tendrils
  • 1 tbsp fried capers (recipe below)
  • Octopus marinade (recipe below)
  • Salt & pepper to taste

Marinade Ingredients

  • 1 cup extra virgin olive oil
  • 1 cup soy sauce
  • 2 tbsp all spice
  • 2 tbsp ground garlic
  • 2 tbsp onion powder
  • 2 tbsp Aji Amarillo Powder
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • 2 tbsp Chinese Five Spice

Mix all ingredients in a bowl.

Fried Capers Ingredients

  • 10 capers
  • 1 cup olive oil

Directions 

  1.  Make a court bouillon by putting water, salt, sugar, pickling spice and lemon juice in a pot and setting it to boil.
  2.  Dip octopus tentacles and body in the boiling court bouillon 3 times, waiting 5 seconds between before submerging the entire thing.
  3.  Allow the octopus to cook for 45 minutes.
  4.  Meanwhile, prepare the marinade and the fried capers.
  5.  Once octopus has cooked, remove from the liquid and cool at room temperature.
  6.  Once cooled, slice tentacles in long thing strips and submerge them in the marinade.
  7.  Set aside in the refrigerator for 4 hours. Note: the rest of the octopus is edible and can be used in other cooking applications such as for a soup or even a fresh salad.
  8. Remove tentacles from the marinade and place them on a hot grill just long enough to get a nice char on each side. Note: be careful not to put too many tentacles on the grill at one time, as too much oil from the marinade could cause an oil fire on your grill.

Fried Capers Directions

  1.  Drain and pay dry with paper towels. Heat olive oil in a small, heavy-duty skillet over medium-high heat.
  2.  Add capers to oil and fry until they are crisp and appear to no longer be frying.
  3.  Remove the capers from oil using a slotted spoon and drain on a paper towel.
  4.  Leave capers out at room temperature until ready to use in final plating.

Plating Instructions

Serve the charred octopus over a bed of green pea tendrils. Finish with a sprinkle of smoked paprika, crispy capers, a drizzle of extra virgin olive oil and a pinch of salt.

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

Chef Jouvens’ Conch Fritters Recipe

Conch Fritters are a seafood must-have! Luckily, our August Chef of the Month, Chef Jouvens has shared his delicious Conch Fritter recipe, and as an added bonus, his recipe for Epis seasoning! Get the recipe below!

conch fritters.JPG

Dry Ingredients

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp dry active yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp complete seasoning
  • 1 tsp salt & pepper

Wet Ingredients

  • 1 cup Mojo Criollo
  • 2 tbsp Epis
  • 1 tbsp lemon juice
  • 2 cups of diced conch (small diced)
  • 1 tbsp diced red onions
  • 1 tbsp diced mixed bell peppers
  • 1 tbsp chopped scallion

Epis Ingredients

Epis is a seasoning blend used in the majority of Haitian food for marinating and flavoring

  • 1 oz parsley (roughly chopped)
  • 1 oz scallion (roughly chopped)
  • 1 tbsp garlic (peeled & roughly chopped)
  • 1 tsp Scotch bonnet pepper (roughly chopped with seeds)

Directions for Epis

1. Place all ingredients in a blender and blend until smooth

Directions for Conch Fritters

1. Mix all ingredients together in a mixing bowl, and allow to rest in the refrigerator for about an hour before serving.

2. In a 350 degree deep fryer, use an ice cream scoop or spoon and place conch fritter batter mix in the fryer and fry until it’s a golden brown.

3. Remove from fryer and season with complete seasoning and serve hot!

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

August 2019 Chef of the Month-Jouvens Jean

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We are excited to introduce our August 2019 Chef of the Month- Jouvens Jean! Chef Jouvens was born in the Bahamas and now works and resides in Miami, Florida. This passionate chef has been on Food Network shows such as Cut Throat Kitchen and Chef Wanted! He also created the The Chef Jouvens Foundationwhich provides access to food and nutritional information for children and gives young adults culinary training. Currently, Chef Jouvens has 3 restaurants in the Miami area, with a 4th one coming soon! Read his inspiring story below and shop his look!

1. Where were you born?

I was born in Nassau, Bahamas.

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

I work and I’m based in Miami.

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

My favorite kitchen tool to use is my team as cliché as that may sound, but they’re the ones who assist in me creating a masterpiece.

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

I will say that my sharpest sense is sight but not sight as in the ability to see but the ability to see beyond the eye’s perception. Part of my success is attributed to my ability of seeing further than what is there… I think most great chefs share the same notion.

5. What advice would you offer for aspiring chefs?

Stay focus and pay attention to details. Cooking is the easy part, not paying attention to the most minuscule detail is what will make you or break you at the end of the day.

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

Every chef should know and perfect the art of leadership.

7. What does good food mean to you?

Good food to me is like music. When it’s good it makes your entire body move.
Good food means bliss…

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

Features that are important to me in my chef outfits are comfort and practicality. When you look good you feel good but the outfit should also serve a stylish purpose.

9. Favorite ingredient to work with?

Like my favorite tool to use, my favorite ingredient is my team. I live in Miami, so I have a melting pot of a kitchen team. That means that everyone on my team is an ingredient that brings a different flavor to my creations.

10. Favorite City to dine out in?

I have a few of those… my top five cities are Miami (not biased at all…), New York, Port au Prince and Montreal.

11. Best Dish you have ever made?

I think one of the best dishes I’ve ever made is the one I almost beat Bobby Flay with which is a breadfruit croquette with a chipotle aioli.

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

On my days off I like to eat whatever someone else is cooking.

13. Person you would most like to cook for?
I’ll tell you the people I love cooking for is my stewarding team. I think that they hold the most important job in the kitchen and besides, they always tell me their honest opinion of my food. HAHAHAHA…

14. What made you decide to become a chef?
The decision to become a chef was not by choice, I was born and this is what I am. That’s the only truth I have for that because I never aspired to be a chef, nor did I have a grandmother or mother that taught me how to cook.

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

 

Check out Chef Jouven’s Restaurants!

Sawa Restaurant & Lounge
Middle Eastern, Mediterranean & Japanese fare
Located in: Shops at Merrick Park
360 San Lorenzo Ave #1500, Coral Gables, FL 33146

C’est Bon Cafe
European Style coffee shop with healthy smoothies and juices
Located in: Shops at Merrick Park
330 San Lorenzo Ave, Coral Gables, FL 33146

Manjay Restaurant Miami
Modern Caribbean Cuisine at The Citadel in Miami.
Address: 8300 NE 2nd Ave, Miami, FL 33138

Eclectico Restaurant (COMING SOON!)
Mexican/Pan Latin concept restaurant
Located in: Shops at Merrick Park
320 San Lorenzo Ave, Coral Gables, FL 33146

 

 

Chef Dayanne’s Oatmeal Mini Cake Recipe

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Stir up the most important meal of the day! Chef Dayanne‘s Oatmeal Mini Cakes are a perfect treat to have for breakfast (or dessert, you can’t ever go wrong with that)! Chef Dayanne states that you can also make these cakes once and have breakfast ready for a week. Talk about a time-saver!

Ingredients

  • 2 cups of old-fashioned oats
  • 1 green apple, chopped or shredded
  • 1/4 cup of raisins
  • 1 teaspoon of cinnamon
  • 1 tablespoon of coconut oil
  • 1/4 cup of shredded coconut
  • 1 egg white
  • 1 cup of almond milk
  • 1 pinch of baking powder

Directions

1. Combine all ingredients and let the oats soak up the almond milk.

2. Let the mixture rest for 5 minutes.

3. Place the mixture in a muffin baking sheet (don’t forget to grease it first).

4. Bake for 25 minutes.

5. Enjoy!

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

CHEF DAYANNE’S EGGPLANT AND WALNUT MEATBALLS RECIPE

eggplant.jpg

Chef Dayanne’s Eggplant & Walnut Meatball recipe is both vegetarian and carnivore approved! Try this new spin at a traditional dish- trust us, you won’t regret it AND it’s delicious!

Ingredients

  • 1 eggplant
  • 1 egg white
  • Handful of roasted & chopped walnuts
  • 1/2 cup of shredded mozzarella
  • 1 cup of Panko bread crumbs
  • 1 teaspoon of garlic powder
  • Olive oil
  • Basil leaves
  • Salt & pepper
  • Marinara Sauce

Directions

1.  Bring the oven to 365 degrees.

2. Slice the eggplant in fine layers and place them in a large tray.

3. Add salt to both sides of the eggplant layers and place a paper towel on top.

4. Let rest for 15 minutes, the eggplant will “sweat” some water. Dry up with paper towel.

5. Place the eggplant in a greased baking sheet, coat with olive oil and bake until becomes golden brown.

6. Let the eggplant cool down a bit and bring to a food processor. Add shredded mozzarella, garlic powder and half of the bread crumbs. Salt and pepper to taste. Once the mixture is nice and soft, transfer to a bowl. Add the egg whites and stir well, you should have a nice, thick paste.

7. Add the chopped walnuts and mix by hand.

8. Bring the rest of the bread crumbs to a plate and assemble the meatballs. Make sure your hands are wet, make small-sized balls, and roll them in bread crumbs.

9. Bring a skillet to with olive oil to the stove in medium heat. Once the pan is hot, add the meatballs, make sure to rotate them so they cook evenly.

10. Add Marinara sauce.

11. Add some basil leaves for garnish, extra cheese if you desire and ENJOY!

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

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