Tag Archives: miami

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 and shop his look!

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

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

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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!

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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

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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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