Tag Archives: north carolina

Chef Anthony’s Ribeye Recipe

 

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You can never go wrong with a perfect cut of steak. Our June Chef of the Month, Chef Anthony, has shared his impressive 16oz Ribeye w/ Parmesan Kale, Fried Onions, Rum Bordelaise and Garlic Herb Compote Butter. You can find the sizzling recipe below!

Ribeye & Bordelaise Ingredients

  • 1/2 cup red wine
  • 1/2 cup rum
  • 2 sprigs fresh thyme
  • 2 shallots, finely diced
  • 1 bay leaf
  • 4 tbsp. Demi-glace
  • 16 oz rib eye
  • 2 tbsp. canola oil
  • 1 tbsp. chilled unsalted butter, diced
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper, to taste

Parmesan Kale Ingredients

  • 1 cup heavy cream
  • 2 cups kale
  • 8 oz sliced parmesan
  • Kosher salt & freshly ground pepper to taste

Garlic Herb Compote Butter Ingredients

  • 1 lbs softened butter
  • 12 oz fresh minced garlic
  • 3oz fresh chopped thyme
  • 3oz fresh chopped rosemary
  • 3oz fresh chopped oregano
  • 3oz fresh chopped basil
  • 3oz kosher salt
  • 1oz fresh ground pepper

Fried Onions

  • 1 Sliced red onion
  • 3oz all purpose flour
  • 2 oz corn starch
  • Kosher salt & fresh ground pepper to taste.

Directions

  1. Gather butter ingredients together.
  2. Heat a skillet over medium-high heat and add the canola oil.
  3. Place the steak on the skillet and cook for about 15 minutes.
  4. Reduce the heat, add rosemary, thyme, and Garlic Herb ingredients.
  5. Cook butter until foaming, tilt the skillet towards it.
  6. Add Parmesan Kale and Fried Onions if desired!
  7. Add Bordelaise sauce.

Connect with our June 2020 Chef of the Month

Instagram: @chef.anthony.smith

Websitehttps://chefskitchencatering.com/

June 2020 Chef of the Month – Anthony Smith

83124168_143985300394312_7640340911424039420_nWe’re welcoming the month of June with our fantastic Chef of the Month, Anthony Smith. Originally from Chicago, Chef Anthony now resides in Charlotte, North Carolina, where he works at Chef’s Kitchen– a full-service catering & restaurant company. Chef Anthony first began his career as a dishwasher, and has worked his way up to where he is today. He’s an innovative, creative chef, who has keen love for Rosemary and plating. Learn more about this impressive chef below!

 

 

1. Where were you born?
Chicago, Illinois

2. Where do you work and where are you based?
Chefs Kitchen in Charlotte, North Carolina

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
I love plates! Starting with a nice plate sets you up for success.

4. What is your sharpest sense out of all the 5 senses?
Smell, taste and sight are about even.

5. What advice would you offer for aspiring chefs?
Just stay at it! Learn and respect the craft.

6. What is one culinary tip every chef should know and perfect?                                       Knife skills are important.

7. What does good food mean to you?
Everything! But it’s so hard to find it.

8. What features are important to you when selecting your chef outfit?                           The bases are important, and pockets!

9. Favorite ingredient to work with?                                                                                          Rosemary.

10. Favorite City to dine out in?
Chicago and Charlotte

11. Best Dish you have ever made?
That’s a hard one, it’s difficult to just choose one!

12. What you like to eat most often on your days off?
Can’t go wrong with snacks and Redbull.

13. Person you would most like to cook for?
Gordon Ramsey

14. What made you decide to become a chef?
Having kids pushed me into it. I was a dishwasher when I had my first two kids, and I had to step up quick.

 

Connect with our June 2020 Chef of the Month

Instagram: @chef.anthony.smith

Website: https://chefskitchencatering.com/

Chef John’s Creamy Salmon & Dill Soup

 

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Chef John’s Creamy Salmon & Dill Soup with Orzo is the dish you never knew you needed. This tasty soup is perfect to make for lunch or dinner, and is guaranteed to satisfy! Get the recipe below!

Ingredients

1 yellow onion peeled and small-diced

1 celery stalk small-diced

1 carrot peeled and small-diced

1 lb fresh Salmon filet cubed

½ cup heavy cream

1 ½ cups whole milk

2 cups fish stock

¼ T flour

¼ T canola oil

½ cup Orzo pasta

Water boiled for pasta

¼ cup Parmesan

1 ½ oz fresh Dill

Directions

1.  Cook Orzo pasta in boiling water, strain set aside.

2. Lightly sauté onion, celery, & carrot

3. Add fish stock, milk, and heavy cream. Bring to soft boil while stirring.

4. Combine flour and oil together in separate bowl to form a roux to thicken soup, once roux is made, slowly whisk into soft boiling soup.

5. Whisk in Parmesan, Dill, and cubed salmon pieces.

6. Stir, then once salmon is cooked, lightly blend/puree soup with immersion blender.

7. Add Orzo pasta for texture and garnish to soup.

 

Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

Chef John’s Bison Root Stew

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The Soup King delights us yet again! This time, he’s sharing his famous Bison Root Stew recipe. Treat yourself and learn how to make this yummy and healthy soup below!

Ingredients

¼ cup all-purpose flour

¼ teaspoon freshly ground pepper

1 pound bison stew meat, trimmed, medium-diced

5 teaspoons vegetable oil

2 tablespoons red wine vinegar

1 cup red wine

3 ½ cups beef broth

2 bay leaves

1 stalk celery small- diced

1 medium onion, peeled and small diced

3 medium carrots, peeled and small diced

1 large baking potato, peeled and medium diced

1 large sweet potato, peeled and medium diced

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon Texas Pete hot sauce

Directions

1. Combine the flour and pepper in a bowl, add the bison and toss to coat well.

2. Heat 3 teaspoons of the oil in a large pot.

3. Add the bison a few pieces at a time; do not overcrowd/

4. Cook, turning the pieces until bison is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

5. Remove the beef from the pot and add the vinegar and wine.

6. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.

7. Add the bison, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

8. Cover and cook, skimming broth from time to time, until the bison is tender, about 1 1/2 hours.

9. Add the celery, onions and carrots and simmer, covered, for 10 minutes.

10. Add the potatoes and simmer until vegetables are tender, about 30 minutes more.

11. Add broth or water if the stew is dry.

12. Add Texas Pete, season with salt and pepper to taste.
Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

CHEF JOHN’S SMOKED SHOULDER BACON & BLACK BEAN CHILI

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A good ol’ hearty bowl of chili is often underrated. Luckily for us, Chef John Wilson is sharing his delicious Smoked Shoulder Bacon & Black Bean Chili recipe- perfect for lunch or dinner! Get his recipe below!

Ingredients

5 slices smoked shoulder bacon diced

1 medium onion chopped

3 cloves garlic chopped

1 pound ground beef

3 dashes Worcestershire sauce

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1 (16-ounce) can crushed tomatoes

1 (16-ounce) can black beans drained and rinsed

Sour cream (for garnish)

Grated cheddar cheese (for garnish)

1 bunch of scallions (for garnish)

Directions

1. Add diced bacon to a heavy-bottomed stockpot over medium heat (save a small amount of bacon for topping/garnish).

2. Cook until crispy, then add in onions and garlic, and cook until tender.

3. Add ground beef and cook until done.

4. Drain off any grease and place ingredients back into the stockpot over medium heat.

5. Add seasonings, ½ tomatoes, ½ black beans, and chicken stock, gently medium puree (not completely pureed), then add the rest of the tomatoes and black beans.

6. Reduce to a simmer and allow to simmer for about 20 minutes.

7. Serve with sour cream, grated cheddar cheese, and scallions on top for a tasty garnish.

 

Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

 

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