Asian and Soul Food Fusion…Say Whattt??: Korean BBQ Short Ribs and Smoked Gouda Grits

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Asian and Soul Food Fusion…Say Whattt??: Korean BBQ Short Ribs and Smoked Gouda Grits

Korean BBQ Sauce

Ingredients:

  • 1 cup soy sauce
  • 3/4 cup dark brown sugar 2
  • 2 tablespoons minced garlic
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chile-garlic sauce
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon Asian sesame oil
  • 1 1/2 teaspoons ground black pepper
  • 1 tablespoon cornstarch 1 tablespoon water
  • 1 tablespoon of chili paste

 

Directions:

Combine all above ingredients and thoroughly mix. Simmer on low heat for 5-10min to reduce.

 

Short Ribs:

Ingredients:

  • Salt
  • Pepper
  • 8 beef short ribs
  • Sauce from above (or pre-made sauce)

 

Directions:

Preheat oven to 325 degrees. Salt and Pepper to desire. Sear on medium-high heat, 3 to 4 minutes each side of the short rib. Place in Dutch oven. Pour about 3/4 of the sauce on the ribs. Cover and bake for about 2hrs.

 

Smoked Gouda Grits:

Ingredients

8 SERVINGS

  • 2½ cups whole milk
  • 1½ teaspoons kosher salt
  • 1 cup coarse-ground grits (not instant)
  • 4 tablespoons (½ stick) unsalted butter, cut into pieces
  • 6 oz. smoked Gouda, grated (feel free to use more if you like cheese!)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chopped fresh chives

Directions

Bring milk, salt, and 2½ cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits until smooth. Reduce heat to low, cover, and cook, whisking occasionally, until creamy but still with some bite, about 15-20 minutes. Remove from heat and whisk in butter and cheese; season with salt and pepper.

 

Plate with ribs on top of grits. As pictured. Finish with fresh chives.

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As on Seen Good Morning America: Double Stack Bison and Chorizo Burger

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As on Seen Good Morning America: Double Stack Bison and Chorizo Burger

American Bison and Chorizo Double Stacked Burger

Ingredients

1/2 lb ground bison

1/2 lb chorizo sausage

1 tablespoon vegetable oil

1 small onion, chopped

1 roasted red pepper, quartered

1 cup ranch dressing

1 teaspoon of cumin

1 teaspoon smoked paprika

1 tablespoon vegetable oil

3 medium onions, sliced

1 teaspoon brown sugar

salt and pepper

2 large Kaiser rolls

1 tablespoon warm butter

2 slices of Munster cheese

Pickled hot peppers

2 eggs

 

Directions

In a large bowl, mix together the cumin, ground bison and chorizo using your hands.

Set aside to let the flavors blend. Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and sauté until tender. Transfer the onion to a blender.Add the red pepper, Ranch dressing, saffron, and paprika. Pulse until smooth.

Refrigerate until needed.

Heat the remaining oil in a large skillet over medium heat.Add the remaining onions, brown sugar, salt and pepper.Cook and stir for about 15 minutes until the onions are golden brown.

Set aside.

Preheat the grill for high heat. Form the meat into patties, slightly larger than the buns.

Place burgers on the grill, and cook for 5 minutes per side, or until done to your liking. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.

Set aside.

Lightly fry an egg (salt and pepper to taste). Place burgers onto buns, eggs onto burgers and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few hot peppers, and place the top of the bun on top. Serve with chips or fries. 

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The Changing Dining Experience: In-home Restaurants

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The Changing Dining Experience: In-home Restaurants

 

Dining as we know it is changing rapidly. Costs for Chefs and potential owners like myself are becoming more increasingly expensive. The overhead costs related to real estate, staffing, and the demand of clients to have fresh dining experience are leading chefs/foodies alike to explore new concepts instead of the traditional brick and mortar restaurant.

San Francisco recently introduced the new category “home restaurants” to their network. This indicative of the desire of foodies to have unique dining experiences. These are dining experiences hosted by a chef or home cook. Although, introduced in San Francisco, this trend is happening across the nation. Does this speak to you as foodie or your next dining experience? I bet it does!

Here at Chef Cisero Catering, the origins of the home dining experiences stems very organically. As a caterer and private, I understood the need for my clients to have highly-customized menus at a price point where it made sense. Far too often I heard that in restaurant experiences can be too “out-of-the-box” or similar to other experiences they’ve had before. Our clients wanted to explore high-end fusion menus without the hassle of inconvenient reservations and even more complex commute to the restaurant – DC metro is enough to drive any sane person up the wall!

After listening to this same narrative over and over from various clients, a few thoughts came to my mind:

1.   Why was it so hard to find unique menus in DC?

2.   Why couldn’t people eat what they love in their home? And be able to share that with people they enjoy being around?

I started to test our private dinner and some brunch services and as it turns out, it’s not only foodies who are looking for authentic dining experiences — it’s everyone!

 

I find it with my clients that the in-home chef experience adds an awesome personable experience to dining. Foodies, are now more connected with me and the food. They can understand my rationale behind designing the menu, they get to ask me questions about some of the ingredients and preparation, and lastly get exactly what they asked for on the plate. It also gives me the freedom to make recommendations to clients, perform the things I’m best at, and really involve my clients throughout the whole process. Most of the time the menus that I create are things you cannot find anywhere else.

My dinner parties are just the beginning of a guest’s relationship with our company. After a great experience in someone’s home, many guests come back and book private events with their friends. I develop text relationships and almost an advisory relationship when they’re trying some of their own recipes.

These days, my clients are anxious for more than a great meal... They want to know more — more about the dishes they’re eating, more about my personal story, and more about the sources of the ingredients. My goal is to give clients exactly what they want.

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Because it's cold soup season - Watermelon Gazpacho!

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Because it's cold soup season - Watermelon Gazpacho!

Ingredients: 

1 3-pound seedless watermelon, cubed

2 large tomatoes, diced

1 small cucumber, peeled, seeded, diced

1 medium-size red bell pepper, seeded

1 medium-size yellow bell pepper, seeded, diced

1 small jalapeño Chile pepper, seeded, minced

3 inner celery stalks, diced

1/2 small red onion, diced

1/4 cup finely chopped fresh mint

3 tablespoons fresh lime juice

2 tablespoons red wine vinegar

1/4 teaspoon salt

1/2 cup crème sour cream

1/4 cup of shredded mozzarella (optional)

 

Preparation: 

 

 

Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover the gazpacho and refrigerate until cold.

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No Cooking Allowed: Tuna and Avocado Tartare

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No Cooking Allowed: Tuna and Avocado Tartare

Tartare is just a fancy word for meat that is served diced and raw. If you have friends like mine, serving anything raw or uncooked will always bring a hint of hesitation or resistance in their voice. However, Tuna Tartare, when done correctly, is amazing on the palate. Below is an easy but delicious recipe for Tuna Tartare.

Ingredients:

1 pound of fresh tuna steak

1/4 cups olive oil

1 cup freshly squeezed lime juice

1 teaspoons sesame oil

2 1/2 tablespoons soy sauce

1 tablespoons hot red pepper sauce

2 1/2 tablespoons kosher salt

1 1/2 tablespoons freshly ground black pepper

1 large ripe avocados

Directions:

Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, sesame oil, balsamic vinegar, ginger, soy sauce, red pepper sauce, salt, and pepper. Pour over the tuna and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture.Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve with vegetable chips or your favorite crackers.

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Sweet and Savory: Pineapple Fried Rice

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Sweet and Savory: Pineapple Fried Rice

My inability to resist sweet and savory dishes is the equivalent of Superman's kryptonite. I also love me some fried rice (I was craving it today). So I decided to mesh these together and make pineapple fried rice. This is probably my favorite of all the fried rices. I  had to make a homemade version to share.

Pineapple fried rice is a  quick and easy weeknight meal that's so much cheaper and healthier than take-out! 

For the ingredients you'll need:

 

  • 3 tablespoons soy sauce 
  • 1 tablespoons sesame oil 
  • 1/2 teaspoon ginger powder 
  • 1/2 teaspoon white pepper 
  • 2 tablespoons olive oil 
  • 2 cloves garlic, minced 
  • 1 white onion, diced 
  • 2 carrots, peeled and chopped  
  • 1/2 cup frozen corn 
  • 1/2 cup frozen peas 
  • 3 cups cooked brown rice 
  • 2 cups diced pineapple fresh (from whole pineapple) or canned (if you're lazy - I mean if you want efficiency)
  • 1 cup of cooked shrimp 
  • 2 green onions, sliced for garnish 
  • 1/2 cup of Thai chilis
  • Bean sprouts for garnish 
  •  
  • Directions:
  •  
  • In a small bowl, mix together soy sauce, sesame oil, ginger powder and white pepper; set aside. 
  • Heat canola oil in a large skillet or a wok (if you're fancy and have one) over medium high heat. Add the garlic and onion to the skillet, and cook, until onions become translucent. Stir in carrots, Thai chili pepper, corn and peas, and cook until vegetables are tender. This will take about 3-4 minutes. 
  • Stir in rice, pineapple, shrimp, green onions and soy sauce mixture. Cook, stirring constantly bout 2 minutes. 
  • Serve in cored pineapple skin. 

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Work from Home Brunch: Eggs Benedict And Bacon

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Work from Home Brunch: Eggs Benedict And Bacon

Working from home allots for a little freedom when it comes to breakfast and lunch. I often don't have time do both so I combine the two meals and make brunch! Making a good brunch you have the essentials: bacon, eggs, bread and some fruit! Let's combine these and make eggs Benedict. 

Making eggs Benedict requires a level of finesse. You have to get the perfectly warm, crispy bacon, hot buttered toasted biscuits, a delicate poached  egg, and a warm, creamy Hollandaise sauce, all at  the [damn] same time. But this is a brunch staple! You get this one right and everyone wants a seat at your brunch table - tell'em don't forget the champagne! 

That said, if you know how to toast a biscuit, know how to cook bacon, then all there is  the poaching off the poach eggs and getting the Hollandaise sauce right, which are actually quite easy. All you need is a long spoon and a bit of vinegar for the poached and blender for the hollandaise sauce. 

Ingredients:

8 pieces of bacon or 4 pieces of Canadian bacon

2 tablespoons chopped parsley or green onion, for garnish

2 eggs

2 teaspoons white or rice vinegar

2 English muffins

Butter

Hollandaise Ingredient

10 Tbsp unsalted butter

3 Egg Yolk

1 Tbsp lemon juice

1/2 teaspoon salt

Dash of cayenne or hot sauce

Directions:

First thing is you want to start with the bacon. Heat a large pan on medium low heat. Add the strips of bacon. Slowly fry, flipping every once in a while, until the bacon is browned on both sides. Remove the bacon from the pan, set on a paper towel to absorb the excess fat.

While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a simmer.

To make the h the blender hollandaise. melt 10 Tbsp unsalted butter - about a stock of butter,  3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to low, slowly dribble in the hot melted butter, while continuing to blend. Add more salt or lemon juice to taste. 

Now to poach the eggs. Essentially, working one egg at a time, you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a spoon. I would allow them to cook for roughly 3-4min.

As soon as all the eggs are in the poaching water, begin toasting your your biscuits. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl of warm water. 

So here comes the finesse - the assembly! Top with two slices of bacon. You can cut the bacon to fit the biscuit if you’d like. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley or green onion over it all and serve with salad and fresh fruit.



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Summer Summer Summer Time: Mango Salsa

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Summer Summer Summer Time: Mango Salsa

Many parts of the country are really starting to get into their summer. With the warm weather, comes more and more outdoor functions with family, colleagues, friends, and neighbors. Many times you don't have the time to cook  or prepare extravagant dishes for a function. If you ever find yourself in that situation and you don't want to be the guy who just shows up with plates or bottled soda, try your hand at this Mango Salsa recipe. A unique twist on the traditional tomato salsa. You can also substitute the mango for pineapple if you prefer.

Ingredients
1 mango, peeled and diced

1/2 cup peeled, diced cucumber

1 tablespoon finely chopped jalapeno

1/3 cup diced red onion

1 tablespoon lime juice

1/3 cup roughly chopped cilantro leaves

1 diced house tomato

Instructions:

Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste. (Optional: Sprinkle a tad bit of sugar for sweeter a bite.)

 

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