Tag Archives: private chef

Chef Stew’s Curried Cauliflower, Cumin Rice & Tandoori Tofu Recipe

Get ready to treat yourself (and others) to a fantastic vegetarian-friendly recipe from our November Chef of the Month, Chef Stew.

Chef Stew has shared his famous curried cauliflower, cumin rice and tandoori tofu recipe. It's simple to make and chock full of spices and flavors. From a blend of Tandoori spices to a palatable taste of cumin rice

Chef Stew has shared his famous curried cauliflower, cumin rice and tandoori tofu recipe. It’s simple to make and chock full of spices and flavors. From a blend of Tandoori spices to a new cauliflower recipe, this dish has it all. Find it below!

Ingredients

  • 1 head of cauliflower
  • Olive oil
  • Curry powder
  • 2 cups of Basmati rice
  • 2 Onions
  • 1 Cup Cumin seeds
  • 1 TBS tomato paste
  • Extra-firm tofu
  • Tandoori Spice Blend (Spiceology has a great blend)
  • Salt and pepper to taste
  • 2 garlic cloves
  • 1 bunch of cilantro

Curried Cauliflower Directions

  1. Take one head of cauliflower and cut into florets.
  2. Toss in olive oil and curry powder and roast on 350 for 25 minutes.

Cumin Scented Rice Directions

  1. Make 2 cups of basmati rice. Drain and chill.
  2. Julienne 2 onions.
  3. In a large skillet, heat olive oil, and sauté the onion until translucent.
  4. Add tomato paste, cumin seeds and rice.
  5. Mix well, add salt and pepper to taste.

Tandoori Tofu Directions

  1. Cut extra firm tofu into cubes and gently toss into olive oil and season with Tandoori spice blend.
  2. Sear in skillet on all four sides.

Cilantro Chutney Directions

  1. Add 1/2 of olive oil, 1 teaspoon of salt, 2 garlic cloves, 1 bunch of cilantro and blend well.

Connect with our November Chef of the Month

Www.ChefStew.com

@Chef_Stew on Instagram

Robert Stewart on Facebook

Chef Stew on Linkedin

November 2020 Chef of the Month- Robert Stewart

Chef Stew was born in Baltimore and now resides in Las Vegas. He's  a father, a gourmet chef/caterer, TV personality, celebrity chef and president of the Transition Kitchen Foundation

We’re happy to announce our excellent November Chef of the Month, Chef Robert Stew, also known as Chef Stew! A true chef at heart, Chef Stew was born in Baltimore and now resides in Las Vegas. He’s a father, a gourmet chef/caterer, TV personality, celebrity chef and president of the Transition Kitchen Foundation, a culinary arts program dedicated to teaching life skills through culinary arts in Baltimore. He’s appeared on ‘Guy’s Grocery Games’, ‘Supermarket Stakeout’ and was the winner of Cutthroat Kitchen Season 8. Stay tuned for some great recipes & shop his coat!

1. Where were you born? 

Baltimore, Maryland

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

Las Vegas, Nevada. Stew’s Stix is my restaurant concept that currently is being introduced to the market via catering in SF, LA and Las Vegas. However, I’m also President of Transition Kitchen Foundation a Culinary Arts Training based out of Baltimore, Maryland. I’ve begun to help other chefs get TV shows and it’s been rewarding for me because I get asked for help all the time and now, I have a way to do just that!

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

My favorite Kitchen tool is the whole kitchen… Tt narrow down to one thing is hard. Good pots and pans play a factor. A sharp

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

Sight would be the answer. Being as though people eat with their eyes, I’m constantly using my eyes to make sure my work pleases their eyes.

5. What advice would you offer for aspiring chefs?

Be a sponge, absorb as much as you can, be willing to speak up and say I don’t know how to do certain things, I’ve watched so many Chefs try to prove they are skilled but fail on simple tasks. The best chefs aren’t afraid to get help, pointers and advice.  The worst chefs know how to do everything. Lastly, I always mention staffing agencies this is a great way to pop in and out of operations. This allows to earn while you learn.

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

Effective communication skills… let’s stop throwing the titles out so easily. A Chef must have lots of qualities and experience to back the claim… a real Chef runs the operation and IS a leader – great leaders know how to make the operation run effectively and smoothly.

7. What does good food mean to you?

When I can think about it days after. Or the idea of eating it already, it makes me feel amazing inside. I like to consider good food like a party in my mouth

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

Comfortability is key… I like to look nice, but I like being able to move accordingly.

9. Favorite ingredient to work with? 

Fresh herbs, fresh fish, fresh, fresh and again, fresh… sorry my answers aren’t simplistic. To create a dish, I’m using multiple things. If I need to choose a favorite, it would be steak or crabmeat.

10. Favorite City to dine out in? 

New Orleans.

11. Best Dish you have ever made? 

All of them…but, I would say a Blondie because I made 10k with this dessert.

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

Great question… lately with so many Chefs coming on set to film, I’ve been eating their food. But, if I’m not actually cooking for someone and it’s my day off… Uber Eats isn’t a bad idea. I still enjoy Panda Express, Chipotle, pizza, wings… all the stuff that I could make but too lazy to do.

13. Person you would most like to cook for?

Bobby Flay, Jay Z, Janelle Monáe, or Halsey.

14. What made you decide to become a chef?

I didn’t. A Chef decided to become me. I grew up cooking as a kid as a means of survival, my mother worked nights and she did cook, but my big mouth complaining turned me into a child home cook. I then went to get trained and eventually I took an inventory of my life and realized that the natural qualities I possess and skills I acquired all wrapped into one thing made me a great Chef.

15. How to find Chef Stew?

Please visit Www.ChefStew.com

@Chef_Stew on Instagram

Robert Stewart on Facebook

Chef Stew on Linkedin

Chef Brazil’s Honey Glazed Salmon Recipe

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.

Connect with our August 2020 Chef of the Month

Instagram: @spyceco

Website: http://spyceco.com/

Chef Brazil’s Grilled Lamb Chops With Mint Gremolata Recipe

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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

  1. 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.
  2. To cook Lamb Chops: pre heat grill to a medium temperature.
  3. Season Lamb Chops with salt and pepper on both sides. Grill for 4 to 5 minutes per side for a medium rare temperature.
  4. Let Lamb sit off grill for 5 minutes. Serve with a dollop of gremolata on top of each piece.

Connect with our August 2020 Chef of the Month

Instagram: @spyceco

Website: http://spyceco.com/

August 2020 Chef of the Month- Brazil Murphy

95386826_882076652217864_1571532304300891763_n (1)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.

 

Connect with our August 2020 Chef of the Month

Instagram: @spyceco

Website: http://spyceco.com/

 

Chef Jameel’s Red Wine and Chocolate Milk Braised Short Ribs Recipe

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Summer couldn’t be a more perfect time to try Chef Jameel‘s Red Wine and Chocolate Milk Braised Short Ribs recipe. Packed with savory ingredients and a delectable burst of flavor, these specialty short ribs will be the dish you’ll crave all summer! Find the recipe below.

Ingredients

  • 8 beef short ribs
  • 2 carrots (rough chop)
  • ½ celery stalk
  • 4 garlic cloves
  • 2 onions (rough chop)
  • 2 thyme (fresh sprigs)
  • 2 oregano (fresh sprigs)
  • 4 cups beef stock
  • 1 TBS tomato paste
  • 1 bottle of dry red wine
  • 4 cups chocolate milk

Directions

  1. Heat the oil in a large saute pan over high heat, season the ribs aggressively with salt and pepper and dredge in flour.
  2. Fry the ribs in small batches, add oil as needed. 2-5 mins per batch, place the rest of the ribs in a separate pan.
  3. Cut down your heat in the same pan, add your onions, celery, carrots and garlic.
  4. Cook on low for 1-3 mins.
  5. Deglaze the pan with red wine.
  6. Scrape the bottom of the pan, add beef stock and let it come to a boil.
  7. Add chocolate milk and add the short ribs to the pan.
  8. Wrap tightly and cook in the oven at 275 degrees for 2.5 hours.

Connect with our July 2020 Chef of the Month

Instagram: @chefmeels

YouTube: ChefMeelsCooksTv

Restaurants:  @atriumcafe_

Chef Jameel’s Shrimp and Grits Recipe

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A traditional Southern dish, Shrimp and Grits is hands-down one of the tastiest comfort foods we’ve had. Our July Chef of the Month, Jameel Chambers has shared with us his go-to Shrimp and Grits Recipe. It’s simple to make and a guaranteed crowd-pleaser. Find it below!

Ingredients

  • 1 cup grits
  • 1 cup milk
  • 1 cup water
  • 4 TBS butter
  • 1 tsp chopped garlic
  • 16 oz shrimp
  • Kosher salt, to taste
  • Black pepper, to taste
  • Paprika, to taste
  • ½ cup sweet chili

Directions

  1. Bring milk and water to a boil, reduce heat and add grits. Stir frequently to prevent clumping.
  2. Add butter, stir in well and let simmer for 10 minutes.
  3. Heat up a medium saute pan with oil.
  4. Season the shrimp with salt,pepper and paprika.
  5. Add shrimp to the hot pan until bright red then glaze the pan with sweet chili.

Connect with our July 2020 Chef of the Month

Instagram: @chefmeels

YouTube: ChefMeelsCooksTv

Restaurants: @thesaucebse

@atriumcafe_

July 2020 Chef of the Month – Jameel Chambers

94187353_912544842511938_3456538743924792535_n (1)We welcome the sizzling month of July with our impressive July Chef of the Month, Jameel Chambers! Born & residing in Cleveland, Ohio, the talented Chef Jameel comes from a family of cooks. It was only expected that he too, would continue in the talented profession. He owns the Atrium Cafe – a Cleveland-based restaurants. Chef Jameel also does catering & private events. Get ready to hype up your July, there’s a lot of awesome recipes that will be coming your way. Plus, check out his look

 

1. Where were you born?

Cleveland, Ohio.

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

I’m self-employed. I have two restaurants: The Sauce Boiling Seafood Express, as well as the Atrium Cafe. Both are Cleveland based.

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

I would have to say my knife and tongs.

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

My sense of touch.

5. What advice would you offer for aspiring chefs?

To any young chefs coming up, I would tell them to keep cooking and ask as many questions as possible!

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

Knife skills are very important.

7. What does good food mean to you?

Good food is just a feeling you get in your spirit.

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

The colors are the most important when looking for my chef coat.

9. Favorite ingredient to work with? 

I love working with either steak cuts, or cuts of meat that are good for braising.

10. Favorite City to dine out in?

Louisville, Kentucky.

11. Best Dish you have ever made?

This is a very good question, I would have to say my short ribs recipe.

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

Any pasta dish.

13. Person you would most like to cook for?

Lebron James.

14. What made you decide to become a chef?

My background honestly, I came from a family of really good cooks and I followed in their footsteps.

 

Connect with our July 2020 Chef of the Month

Instagram: @chefmeels

YouTube: ChefMeelsCooksTv

Restaurants: @atriumcafe_

 

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

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