Tag: chef chris

Food & Beverage

CAULIFLOWER DIANE

I get so many requests for vegan and vegetarian food/recipes, which I dont mind, but I just dont really cook that way. I am for sure a meat and potatoes kinda guy. That being said, I love and appreciate all the support from EVERYONE so every now and then, I will suffer through a vegetarian meal lol.

I do have one question though…..why is it that vegetarians/vegans want all of their food to resemble or even taste like MEAT?!?! Just eat the meat, lol. I promise it is really good! To each their own I suppose.

Steak Diane is one of my favorite ways to do steak, so why not do it with a cauliflower steak.

Grocery Cart:

1 head of cauliflower

1 shallot

1/4 # mushrooms (sliced)

1 tbl olive oil

2 oz cognac

1tbl Bassetts Blends All Purpose Seasoning

2 tsp dijon mustard

1/2 bunch of thyme

2 garlic cloves

2 stalks of rosemary

2 tbl butter

1/2 cup heavy cream

1/2 cup vegetable stock

2 tsp worcestershire sauce

2 tbl chopped chives

salt & pepper to taste

Directions:

First, we are going to slice our cauliflower into 1/2 inch to 1 inch thick slices, whatever size you would like. Next drizzle on a little bit of oil, and then season generously with my Bassetts Blends All Purpose seasoning.

Using a saute pan, add in 1 tbl of oil and begin to heat. Once the pan is hot, add in the cauliflower and sear for 3 minutes, or until desired color and crust is formed. After it has been seared, flip the cauliflower and sear on the other side for the same amount of time.

Once the cauliflower has been seared thoroughly, add in the garlic, thyme, rosemary, and butter. As the butter begins to melt, baste the cauliflower for 30 seconds on one side, the n flip and do the other side. Repeat this process until the cauliflower reaches your desired tenderness, maybe 2-3 minutes

Remove the cauliflower from the pan and place on a wire rack. Dump the butter, garlic rosemary, thyme onto the “steak, and let rest while you make the sauce.

For the Sauce: Using the same pan, on medium high heat, add the shallots and mushrooms to the pan and saute until shallots become translucent (about 3 minutes).

Next, deglaze the pan with the cognac and reduce ton almost nothing.

Next, add in the mustard, worcestershire sauce, and vegetable stock and cook for 3 minutes.

Once the stock begins to reduce, add in the heavy cream and reduce until the sauce coats the back of a spoon. Finish the sauce with salt and pepper, and chives.

Food & Beverage

BLUE CRAB & TOMATO RISOTTO

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Risotto is one of my favorite meals to cook. It is so versatile, so many flavor combinations you can use to keep it exciting, use it as a side dish or a main course. You can keep it simple, or go all out and make it as fancy as you like. At the end of the day, its just rice!

What a lot of people dont understand is that risotto is a “process” of cooking the rice. The same as say rice pilaf. The “pilaf” part is the process in which the rice is cooked. The key to make risotto and making it super creamy is constant moving ans stirring in the pan. Arborio rice, the rice used most for risotto, has a very high starch content, and the constant moving/stirring in the pan activates those starches, which makes your risotto creamy.

I am a big fan of blue crab, and was craving them, so I wanted to make a semi upscale dish. Because the crab is white/pale in color, and so is the rice, I opted to add in some tomato paste to give it some color, as well as some acid and sweetness. Topped it off with a lemon buerre blanc and parsley, and WOW….just as I had envisioned!

Dont be scared to make risotto, it really is simple……just keep stirring and you’ll be just fine!

Grocery Cart:

  • 1 1/2 cups Arborio Rice
  • 4 cups seafood stock, or stock of choice
  • 1 large shallot
  • 1/2 cup white wine
  • 1/2 cup grated parmesan cheese
  • 4 TBL room temp butter
  • 10 oz Blue Crab (lump)
  • 2 TBL Tomato Paste
  • salt and pepper TT
  • parsley for garnish

Directions:

In a sauce pan, heat the seafood stock on a medium low heat

In a separate pan, heat oil on medium high heat. Once oil is heated, add in shallot and saute. Next add in the arborio rice, and toast for about 5 minutes, then add in tomato paste and mix thoroughy.

Next, deglaze the pan with white wine and reduce until almost gone.

Now, reduce heat to medium, add in 1 ladle of stock. Constantly stir risotto. Once risotto has absorbed the stock, add in another ladle. Continue this process until risotto is cooked though.

Once risotto is cooked to desired consistency, add in the parmesan cheese and mix together.

Next add in the butter, a few cubes at a time and combine.

Lastly, add in your crab meat and mix again. Garnidh with some freshly chopped parsley

Food & Beverage

CANDIACE CRAVINGS PT III: POT ROAST

Pot Roast?? In the middle of the summer? I have always felt this dish was just for fall and winter. When I posted the question, seems everyone likes it all year round…..especially my pregnant wife! Maybe I am just picky about what and when I eat certain foods. No judgement at all, this is just my personal preference.

I am definitely picky when it comes to my potatoes! I am not a fan of the whole (or halved) potatoes in this dish. I prefer to serve it over mashed potatoes. I think for the texture and overall presentation it is just better. But this is what is great about food. YOU can do whatever YOU like. A recipe is just a guide, feel free to adjust however you want.

Grocery Cart:

1 4# Chuck Roast

Bassetts Blends All Purpose HOT Seasoning

1 TBL Avocado Oil

3 stalks celery

1 medium yellow onion

1# baby carrots

1 packet Hidden Valley Ranch Dip

1 packet Lipton French Onion Soup miz

2 TBL Worcestershire Sauce

1 QT Beef Stock

2 TBL minced garlic

8-10 sprigs of fresh thyme

Scallions for garnish

1 TBL cornstarch

Directions:

First we are going to season our chuck roast with my Bassetts Blends All Purpose HOT seasoning, and 1 packet of Hidden Valley Ranch DIP, not the dressing. I dont know what the difference is, but they taste DIFFERENT. Make sure to get the roast seasoned on all sides and let rest for 10 minutes.

While the roast is resting, dice up 3 stalks of celery, and your medium yellow onion. Next in a heavy bottom skillet, add in the avocado oil.

Once the pan is hot add in the roast, sear for 3 minutes. After a good crust is formed from the sear, flip and cook on the other side for another 3 minutes.

After the roast has been seared, add it to your crock pot on the “high” setting. Then add in the celery, onions, carrots, thyme, french onion soup, worcestershire sauce, garlic, and beef stock. Put the lid on and cook on high for 1 hour, then reduce heat to low and cook for another 3, or until roast begins to fall apart.

Now that the roast is cooked and falling apart, remove it from the crock pot and place into a bowl. Scoop out the vegetables and place them in a separate bowl. Now strain the remaining juices from the crock pot into a sauce pan on high heat.

When the juices come to a boil, make a slurry using 1 TBL cornstarch and mixing it with water. Add the slurry to the sauce pan, give it a whisk, then reduce to desired thickness.

While the juices are reducing, use 2 forks and shred your roast. Add some of the juice to the roast to keep it moist

Serve and garnish with scallions

Food & Beverage/Uncategorized

HOME MADE CHILI OIL

Who knew that so may people wanted to make their own chili oil……

The great thing about this recipe is that it is really simple to do and doesnt take a whole lot of time. You can also play around with the measurements, peppers, sweetness to really make it your own. Whether you like it super hot like me, maybe a little milder, or even sweet. The options are endless.

A lot of you were asking me what do you use this on, or what does it go with. The answer is any and EVERY thing! I think it works best with vegetables. I love it on my eggs (stay tuned for this weeks #SundaySammie), and it goes great with pasta as well (think spicy garlic noodles). As far as using it on your protein is concerned, I would say that chicken and fish are probably best. I would stay away from red meat with this one, but that is just my preference, you may like it.

So here is the recipe:

Grocery Cart
2.5 cups neutral oil ( i used grape seed, canola and vegetable are also good options)

10-15 Chile de Arbol

10 -15 Guajillo Chili

3 TBL Ginger (minced)

3 TBL Scallion (mined)

3 TBL Cane Sugar

2 TBL Jalapeno (minced)

2 TBL Toasted White Sesame Seeds

2 Garlic Cloves (micro planed)

1 TBL Red Pepper Flake

1/2 TBL Szechuan Pepper Corns

1 TBL Bassetts Blends All Purpose HOT

2 teaspoon Kosher Salt

Directions:

In a heavy bottom sauce pan, heat your oil on medium low heat until it JUST begins to smoke. If it is smoking heavily, reduce the heat.

While the oil is heating up, mince your ginger, scallions, jalapenos

Next, using a spice grinder or blender, add in the dried chilis, red pepper flakes, and peppercorns. Blend until almost a powder.

Next, using a tempered bowl, something that will stand up to the heat of the oil, add in all of the above ingredients EXCEPT the oil.

Once all ingredients are added, CAREFULLY add in oil 1 ladle at a time and stirring to combine after every 3 ladles.

Continue this process until all the oil has been added, and continue to stir until fully incorporated.

Let cool and transfer to a mason jar and enjoy!