Tag Archives: private chef

Chef Mollie’s Vegan Mushroom Scallop Recipe

One of our June 2021 Chef of the Month‘s favorite dishes, the Vegan Mushroom Scallop Recipe is also vegan-friendly! Chef Mollie especially loves this dish because of the “bright, powerful components that come together in a delicate harmony”. She enthuses about being able to taste each layer of flavor without any of the flavors overshadowing each other. “It’s a graceful balance of extravagance and subtlety”. Find the recipe below!

vegan mushroom scallop recipe

Ingredients

  • 3 large king oyster mushrooms, caps removed & reserved for other use.
    • Stems sliced into one inch rounds similar to scallops
  • 1 c veg stock
  • 1 in piece of Kombu or 1 tsp dried kelp powder
  • ¼ c champagne or white wine
  • ¼ c yuzu ponzu sauce
  • 1 T white miso
  • 2 seaweed snacks, torn
  • 3 cloves garlic, smashed & halved
  • 4 slices ginger
  • 2 Tbs Vegan Butter mixed with ½ Tbs Miso Paste
  • Grapeseed/Neutral Oil

Directions

  1. Combine all marinade ingredients in a sauce pan and bring to almost a boil, then remove from heat.
  2. While marinade is heating, score both sides of the mushrooms in a crosshatch pattern, making sure to not cut through the mushroom.
  3. Place in a shallow dish, and cover with marinade for 3-6 hours
  4. Remove mushrooms and pat dry. Heat sauté pan over high heat with oil. Sear on each side 1-2 minutes til a golden char begins to form. Add Vegan miso butter and baste for additional 1-2 minutes.
  5. Remove and drain on paper towels.

Served with Yuzu Beurre Blanc, Pea Puree, Charred Corn & Spicy Pickled Carrots

Connect with our June 2021 Chef of the Month

Instagram: @chefmollieg

Website: https://www.chefmolliegllc.com/

Tik Tok: chefmollieg

Chef Mollie’s Mixed Citrus & Garlic Mojo Chicken Recipe

Our June 2021 Chef of the Month, Chef Mollie is sharing her delicious mixed citrus & garlic mojo chicken recipe! Take chicken breast to the next level with her mouth-watering marinade. To top off the entire dish, she also recommends serving it with a side of mango salsa, maduros (seared sweet plantains) black beans and Arroz Verde – can someone say yes, please?!

Chef Mollie is sharing her d

Ingredients

  • 2.5 Boneless Skinless Chicken Breasts, cut into 1.5in cubes
  • 3 Tbsp Grapeseed oil
  • 3 Tbsp garlic, smashed & minced
  • 1/4 cup orange juice + ½ Tbsp zest
  • 1/2 c grapefruit juice + ½ Tbsp zest
  • 1/4c lime juice + 1 tsp zest
  • 1/4c lemon juice
  • 1 Tbsp comino molido
  • 1/4c chopped cilantro
  • 1 tsp cayenne
  • 1 Tbsp dried oregano, Mexican preferably
  • Few Tbsp salt

Directions

  1. Whisk all marinade ingredients together. Taste for salt, spice, and acidity.
  2. Save about 1/2c marinade separately, then use the rest to marinate chicken pieces for 1-2 hours.
  3. Heat another Tbsp grapeseed or neutral oil in a pan over medium high heat, add chicken pieces, making sure to not overcrowd the pan (might need to do in batches) and sear on each side for a few minutes until it’s cooked through.
  4. Allow any excess marinade from the pieces to reduce in the pan and coat the chicken further with the mojo, and add the remaining reserved ½ cup mojo to the chicken while cooking.

Connect with our June 2021 Chef of the Month

Instagram: @chefmollieg

Website: https://www.chefmolliegllc.com/

June 2021 Chef of the Month – Mollie Guerra

We’re welcoming the sunny month of June with our talented June 2021 Chef of the Month, Mollie Guerra! Chef Mollie is a South Texas native, originally from Corpus Christi and now resides in Dallas. She’s a personal chef out of Dallas and has her own meal prep business that services the Dallas-Fort Worth area! Recently, she’s been able to expand and now offers corporate & event catering and will also run a seasonal pop-up in DFW called La Chefita! Chef Mollie has always loved cooking and she remembers watching cooking shows on Saturday morning with her mom. She then participated in a Culinary Arts program while in high school, and that is when she truly developed her passion for her craft. Chef Mollie is hardworking and gives it all she’s got every day. She believes that if you’re truly passionate about something, you should give it your all and never look back.
Stay tuned for some incredible recipes & shop her look!

1. Where were you born? 

I’m originally from Corpus Christi, definitely a South Texas native and a beach bum! But I’ve lived in Dallas for almost 20 years, so this is definitely my home now, at least until the next adventure takes me somewhere else!

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

I’ve been a Personal Chef out of Dallas for the past few years, but last year I started my own meal prep business servicing the DFW area. Since then, I’ve gratefully been able to expand and grow the business and we now also offer Corporate & Event Catering, run a seasonal Pop-Up restaurant out on Lake Texoma, along with my favorite – private Chef’s Tables and dinners.

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

As it is for most Chefs, my knives are my babies. Your knife cuts are the basis for almost all dishes, so it’s imperative to have one that is sharp, versatile, and comfortable for you. Not everyone has the same style preference so it’s important to try different blades and see what’s best for you. As they say, using the right tools for the right job makes all the difference. 

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

This is a tough one to answer, because it’s hard to say just one. Cooking is one of the few things that invokes all five of the senses, but they all need to work together – you can hear the sizzle in your pan and know your oil is hot enough; you smell the aromas of herbs and spices that you’ve incorporated into the dish, or can smell a dish burning sometimes before you see it; you can tell what a dough needs just by feeling the texture, even without tasting it. No singular sense should outshine the others, because they all work together in such a beautiful harmony.

5. What advice would you offer for aspiring chefs?

Whatever it is you think you can’t do, do it anyway. Try it, go for it. Take that leap of faith. If you don’t know how to do something, learn. Ask questions, watch videos, read recipes. Never lose that hunger or drive for knowledge. Every day I learn something new, and it’s what helps push me forward. Sometimes I have moments, especially after those 14 hour days that go back to back to back, where I want to quit or give up and I just have to remind myself, I get to wake up every morning and do what I love. Not many people get that chance, so if this is something you’re truly passionate about, give it your all and never look back.

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

Aside from your basic knife cuts, one of the most important things is learning how to season your dishes properly and balance flavors. This is a hard one, because something you might think is too salty might be just right for someone else. The same goes for acidity and sweetness, but it’s all about balance. Knowing when a dish isn’t right and being able to accept that and know what can be added/changed to make the dish the best version of what it can be.

7. What does good food mean to you?

When I take a bite of something and start doing the little wiggle dance, you know it’s good. But it isn’t always just about the taste; sometimes you can really see the intent and thought process behind a dish, the technique and skill. There’s nothing against simple, classic dishes, but I’m all about layers and bright flavors that make you question. Good food evokes emotion, joy and passion, which are the same feelings that I put into my dishes when creating them.

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

Aside from comfort, efficiency and pockets, I love when my coats are as bright and exciting as my dishes are. I love Chef Uniforms because they offer a wide variety of colors and styles, which helps me feel like I’m still able to bring a little of my personality and style in the kitchen.

9. Favorite ingredient to work with? 

If you can’t tell by now, I have a hard time just choosing one thing, haha. It changes by the season, by the day. My favorite ingredients are ones that I haven’t worked with, because those are the ones that challenge me the most. By stepping out of my comfort zone it helps inspire me to develop new recipes and try new things. I love learning, and there’s no better way than trying something new.

10. Favorite City to dine out in? 

One of my favorite cities to dine in is definitely San Francisco. You can be at an intersection and have a Scandinavian restaurant on one corner, and then Persian, Peruvian, and Malaysian restaurants on the others. It’s the epitome of fusion dining and cuisine and allows you to experience new flavors and dishes from cultures that aren’t often times aren’t showcased enough. 

11. Best Dish you have ever made? 

I hope I haven’t made it yet, haha! There are so many dishes that I’ve made that were my favorite for a little while, until I started playing with it more or recreating it or trying something new. While I can understand the benefit to having signature dishes, I don’t want to say one single thing is the best dish I’ve ever made, because I don’t want to cap myself at any point. Each time I make a dish I see if there’s a way to make it better than the last. I will definitely be the first one to admit if one of my recipes needs tweaking!

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

Right now, my favorites are always ramen and sushi. Those are two things that I haven’t spent as much time diving into learning how to make for myself, and I’m a sucker for a good bowl of Shoyu or Tonkotsu.

13. Person you would most like to cook for? 

I really wish I could cook for my grandparents again. They were always such huge supporters of my dreams. I wish I could show them what all I’ve learned, how much I’ve grown, and how much more I have still to come. But I know they’re still here in spirit supporting and motivating me, and I know they would be proud.

14. What made you decide to become a chef?

I’ve always loved cooking. I can remember growing up and watching cooking shows on Saturday mornings with my Mom, trying to rush and scribble down the recipes before the commercial breaks. I was fortunate enough to participate in a Culinary Arts program while in High School, and that’s where I really developed my passion for cooking and wanting to know why dishes tasted the way they did; why was a dish made a particular way, and what would happen if we did it a different way instead?

Cooking fulfills my need for creativity and learning; it scratches every itch. There’s always a new ingredient, a new recipe to test out. It keeps me sane and is my breath of fresh air. There’s this feeling I get when I walk into an empty kitchen first thing in the morning; it’s this calming sense of tranquility before the beautiful, hectic push of the day. It brings a sense of order and uniformity that helps center the million ideas that are always spazzing around in my head. But most of all, it’s a way for me to share my passion and joy in the way I know best – through feeding others.

Connect with our June 2021 Chef of the Month

Instagram: @chefmollieg

Website: https://www.chefmolliegllc.com/

Chef Gina’s Fall-Inspired Spring Rolls

Our May 2021 Chef of the Month, Chef Gina, has shared her delicious fall-inspired spring rolls recipe! This dish is full of savory veggies like carrots, butternut squash and fresh additions like mint and cilantro. Her recipe serves 8 rolls – find it below!

Ingredients

  • 1 pack spring roll wrappers
  • 1 pack edible flowers (sourced here from Gourmet Sweet Botanicals)
  • 2 red or orange bell peppers, julienned
  • 1½ cups carrots, julienned
  • 1½ cups butternut squash, boiled until tender and julienned
  • 1 bunch each of fresh basil, cilantro and mint, stems removed

Roll Directions

Step 1: Bring a large pot of water to a boil. Add rice noodles to cook for 2 to 3 minutes. Drain rice noodles and pour cold water over to cool.

Step 2: In a medium bowl, mix carrots, bell peppers and butternut squash.

Step 3: Fill a large bowl with warm water. Dip 1 wrapper for a few seconds and lay flat on a wooden board. (Two wrappers can be used if they break easily.) On the center of wrapper, place edible flowers first, then continue with a handful of rice noodles, vegetable and squash mix, and herbs.

Step 4: Fold uncovered sides towards the center of wrapper, then roll gently from one end to the other until sealed snugly. Rolls can be kept whole, cut into pieces like sushi, or cut in half diagonally.

Dipping Sauce Ingredients

  • 1 10-ounce bottle of your preferred sweet chili sauce
  • 1 bunch each fresh basil, cilantro and mint, stems removed.

Dipping Sauce Directions

Blend sauce and herbs in a blender until herbs are in small bits. Serve beside spring rolls.

Connect with our May 2021 Chef of the Month

Instagram: @malibuseasidechef

Facebook: @malibuseasidechef 

Website: https://www.malibuseasidechef.com/

May 2021 Chef of the Month – Gina Clarke

Our May 2021 Chef of the Month is the talented Chef Gina Clarke! Chef Gina is California-born and raised and now resides in Malibu. She’s the head chef and owner of Malibu Seaside Chef, a high-end private chef service that provides catering, fine dining and more!
Chef Gina first studied at the French Epicurean School in Los Angeles and then apprenticed under renowned Chef Giuliano Bugialli in Florence and Wolfgang Puck in Malibu. Among this chef’s clientele are movie stars, musicians and athletes!
Chef Gina is passionate about traveling and creating delicious masterpieces. She is strong-willed and open for new techniques, ideas and methods of cooking. She believes that you can always learn from someone else when it comes to food. We can’t wait to introduce her and some delicious recipes!

1. Where were you born? 

I was born and raised in San Luis Obispo, California which lies on the Central Coast. Incredible coastline with beautiful beaches, farms, vineyards and farm to table food.

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

I am head chef and owner of Malibu Seaside Chef. I am a high-end private chef that provides services for catering, fine dining, and events. I am based out of Malibu, California, but service all of Southern California and have traveled to other states and countries to work.

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

Anything “Le Creuset” I’ve been using their pans for years and they are tried and proven with all dishes. They are beautiful, nonporous, not-reactive and resistant to scratches. They retain the heat and cook evenly throughout.

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

For me, the sense of “smell” is the sharpest of any. I can almost tell what food will taste like by the smell and if it needs any adjustments. Smell also brings back memories of prior food, restaurants and travel.

5. What advice would you offer for aspiring chefs?

You need to always educate yourself and be open for new techniques, ideas and methods of doing things. You can always learn from someone when It comes to food.

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

Every Chef should be able to improvise in times of need. You may be faced with many obstacles that force you to adapt and overcome in order to succeed. I’ve shown up to cook five course meals and the oven doesn’t work, thus, I’ve had to improvise and cook entire meals on the BBQ.

7. What does good food mean to you?

Good food to me incorporates all sense, I love the way food smells, tastes, the color, the textures and how it makes me feel. There’s no better food than when it brings people together.

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

The features to me that are important in a chef’s outfit are comfort, proper fit, durability and it has to be stylish.

9. Favorite ingredient to work with? 

I love using aged Balsamic, I can use it in marinates, salads dressing, soups, drizzled over fruit and veggies.

10. Favorite City to dine out in? 

Florence, Italy. I attended cooking school in Florence, Italy and was able to sample the flavors throughout the region. It’s a magical city with incredible dining, flavors, wine and old-world restaurants.

11. Best Dish you have ever made? 

It’s hard to pick, but my husband dies over my Osso Buco. Veal shanks braised with vegetables, wine, and broth served over risotto or polenta.

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

I definitely enjoy food and dining out gives me inspiration. My favorite foods to eat on my days off are Indian, Persian, Thai and Sushi. I love big, bold flavor and lots of spices.

13. Person you would most like to cook for? 

I think it would be amazing to cook for the Pope, I’d make him some amazing Italian food and finish it off with dessert and a good espresso.

14. What made you decide to become a chef?

I was an international model from the age of 16 to my early 30’s and was fortunate travel, dine and sample food around the world. This captured my attention to food and I wanted to do something after my modeling days were over that was creative and innovative. Becoming a chef fulfilled that creative side in me and allowed me to continue supporting myself in a way that I felt needed.

Connect with our May 2021 Chef of the Month

Instagram: @malibuseasidechef

Facebook: @malibuseasidechef 

Website: https://www.malibuseasidechef.com/

Shop Chef Coats

Chef Justin’s Honey-Drizzled Fried Chicken Recipe

Liven up your taste buds with our March 2021 Chef of the Month, Chef Justin‘s Honey-Drizzled Fried Chicken recipe! Whether you like your chicken crispy or extra crispy, this easy-to-make recipe is a guaranteed crowd pleaser. Plus, the extra drizzle of honey gives it that sweet kick we crave!

Whether you like your chicken crispy or extra crispy, this easy-to-make recipe is a guaranteed crowd pleaser. Plus, the extra drizzle of honey gives it that sweet kick we crave!

Ingredients

  • Chicken breast
  • 1/2 TBS garlic pepper
  • 1/2 TBS cajun seasoning
  • 1/2 TBS ranch dry seasoning mix
  • Buttermilk
  • Flour
  • Honey

Directions

  1. Season each chicken breast with ½ tablespoon of each: garlic pepper, Cajun seasoning, and ranch dry seasoning mix. Note: Also, use the same seasonings in your flour.
  2. Place chicken breasts in a buttermilk and salt mixture.
  3. Then, batter in flour and seasoning mixture. After, fry at 356 degrees for 8 to 10 minutes (until golden brown). Note: Double-Dip if you like it extra crispaayyyyy!
  4. Lightly coat fried chicken with a drizzle of honey.

Connect with our March 2021 Chef of the Month
Instagram: @chef.jrob
Facebook: @chefjrob
Website: https://chefjrob.com/

Chef Justin’s Mac Attack Recipe

You can’t go wrong with Mac and Cheese – no matter the circumstance, it’s always a good idea. Our March 2021 Chef of the Month, Chef Justin, has shared his famous Mac and Cheese recipe; otherwise known as “Mac Attack”. There’s garlic, there’s pepper, there are 3 different types of cheese…we’re all in. Find the recipe below!

Chef Justin, has shared his famous Mac and Cheese recipe; otherwise known as "Mac Attack". There's garlic, there's pepper, there's 3 different cheeses...we're all in

Ingredients

  • Noodles
  • Whipping cream
  • 1 TBS salt
  • 1 TBS pepper
  • 1 TBS garlic powder
  • 1 TBS ‘Slap Ya Mama’ Cajun seasoning
  • 1/4 cup Cheddar cheese
  • 1/4 cup shredded Gouda cheese
  • 1/4 cup Cheddar Jack cheese

Directions

  1. Bring water to a rolling boil, and pour ½ pound of noodles into a pot of 4 cups of water. Boil for 5-10 minutes. Cook hack: Throw your noodle on the wall when you think it’s done. If it sticks, rock and roll with it; If it falls off, continue to cook. 
  2. Pour ½ cup of heavy whipping cream into the saucepot on medium-high heat until it begins to boil. Caution: The cream may boil out of the pot so keep a close eye on it. 
  3. Season the cream with salt, pepper, garlic powder, and Slap Ya Mama–- 1 tablespoon each. Add in ¼ cup of cheddar cheese and whisk until fully combined. Don’t be afraid to taste test in order to ensure the flavor of the base is to your liking.
  4. Pour the sauce into the noodles, and mix the combination thoroughly. Then add ¼ cup of shredded gouda cheese and mix in.
  5. Cover the top of your Mac Attack with cheddar jack cheese and cheddar cheese. Lastly, place under broil until a crisp cheese crust is achieved (1-3 min.)

Connect with our March 2021 Chef of the Month
Instagram: @chef.jrob
Facebook: @chefjrob
Website: https://chefjrob.com/

Chef Justin’s Coconut Curry Chicken Thigh Recipe

Our March 2021 Chef of the Month, Chef Justin, is cooking up a juicy recipe – coconut curry chicken thigh. Prepared with coconut milk and mixed with a variety of delectable spices, Chef Justin’s chicken curry is sure to become your next go-to meal. Try it below!

Chef Justin's Chicken Curry Recipe

Ingredients

  • Coconut milk
  • 2 TBS of tomato paste
  • 2 TBS curry powder
  • 1/2 TBS pepper
  • 1/2 TBS salt
  • 1/2 TBS Cajun seasoning
  • Chickpeas
  • Chicken thighs
  • Salt to taste
  • Peppercorn
  • Garlic
  • Thyme

Directions

  1. Add your coconut milk to a saucepan and allow it to simmer on medium heat for 6 minutes, or until it starts to bubble.
  2. Reduce the heat to medium-low, and add 2 tablespoons of tomato paste, 2 tablespoons curry powder, and ½ tablespoon of each of the following: pepper, salt, and Cajun seasoning. Give it some wrist work!
  3. Rinse your chickpeas off in a strainer, and then combine with your curry mixture. Stir until the mixture thickens. Note: Do not forget to turn off the eye! When the chickpeas are added into the sauce, do not turn the eye back on; instead allow the temperature of the curry sauce to engulf the chickpeas. Let it develop into a euphoric dish.
  4. Season Chicken thighs liberally with salt, peppercorn, garlic, and thyme.
  5. Cook on each side for 10 minutes and finish in over at 375 degrees for an additional 12-15 minutes.

Connect with our March 2021 Chef of the Month
Instagram: @chef.jrob
Facebook: @chefjrob
Website: https://chefjrob.com/

March 2021 Chef of the Month – Justin Robinson

We’re excited to introduce our talented March 2021 Chef of the Month – Chef Justin Robinson! Chef Justin was born in Mobile, Alabama and now resides in downtown Atlanta Georgia. He currently owns his own business called the Chef JRob Experience in which he’s a private chef, caterer and a content creator! Adding to the list of his successful endeavors, Chef Justin is also a tax preparer AND Epidemiologist for the Department of Public Health. Chef Justin is big on his work ethic and attitude, he strongly urges that being hard-working is one of the best traits you can have as a Chef. He’s been on MasterChef Season 10, Iron Chef Showdown and is a proud cookbook author! Read more about Chef Justin story below & shop his look!

1. Where were you born? 

I was born in Mobile, Alabama.

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

I am a located in the heart of downtown Atlanta, Georgia. I own my own business called the Chef JRob Experience, where I am a private chef, caterer, and content creator! I am also a tax preparer and Epidemiologist for the Department of Public Health.

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

My favorite tool in the kitchen is my thermostat. Getting the perfect cook temperature on my proteins is crucial to the presentation of a perfect medium rare steak or rare double-chop rack of lamb, or the perfect pink when slicing into my duck breast.

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

I believe that using your senses in the kitchen is key to your success in the kitchen. Multitasking all the time, your eyes can’t simultaneously see everything, so my hearing is my sharpest sense. Being able to tell whether a protein is finished cooking by the way it sounds in a pan or hearing the crackles and pops to time the execution of dishes.

5. What advice would you offer for aspiring chefs? 

You don’t have to be the best chef in the kitchen, but you have to be the most hard working chef in kitchen.

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

Plating- People eat with their eyes first and plating can make or break dishes!

7. What does good food mean to you?

Good food brings good conversations and good conversations leads to great friendships. My motto is “changing lives one taste bud at a time”. I want my client’s first bite to be life changing and a lasting memory that sparks conversation and relationships outside of the kitchen.

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

I like comfortable material that doesn’t stain and that has a nice athletic fit!

9. Favorite ingredient to work with? 

Lime: the acidity of a lime is so versatile in array of my dishes that I prepare. A coconut curry chicken, to a cilantro lime rice, or even a sprinkle of lime salt over a steak.

10. Favorite City to dine out in? 

I loved dining out in San Francisco. The culture of the food was so well thought out and I thoroughly enjoyed it!

11. Best Dish you have ever made? 

The best dish I have made to date was my Mediterranean salmon, over a sweet corn puree, cherry tomatoes and fresh buttered popped popcorn with thyme as a garnish. It was such a summery refreshing dish.

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

On my off days I find myself making tacos with leftover ingredients in the fridge!

13. Person you would most like to cook for?

I would love to cook for President Barak Obama or Snoh Aalegra.

14. What made you decide to become a chef?

After graduating graduate school and trying to figure out my next step in life. I just prayed more frequently than usual asking God for direction on a path that would bring both happiness to me and him and I received a whisper that said “I got you” and I knew that perusing my culinary business full time would bring me ultimate happiness!

Connect with our March 2021 Chef of the Month
Instagram: @chef.jrob
Facebook: @chefjrob
Website: https://chefjrob.com/

Shop His Look
Shop Chef Coats

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

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