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Chef Secrets: A Beginners Guide to Extraordinary Cooking

Chef Aui Presents CHEF SECRETS: TO A BEGINNER'S GUIDE EXTRAORDINARY COOKING We all love to entertain, but who has the time these days to slave over a hot stove? Chef Avi has a few tips on how to quickly take your meal to the next step while allowing you to spend more time with your guests... MARINADES RUBS TRUFFLES DRESSINGS SMASHES SECRET #1 MARINADES LITTLE BITES BEFORE A MEAL ARE A MUST... Satay, an Asian Kebab, are simple and flavorful, yet easy to prepare and can be made ahead of time. They can be made well in advance and demonstrates how effective marinating can impart flavor and tenderness to meat or vegetables. Marinating should be used often to make your food taste incredible and this recipe can be used, without skewers, for excellent Grilled Chicken for a Caesar Salad or Stir Fry Chicken & Vegetables. Be sure to experiment and try different marinades and meats. MARINATED CHICKEN S ATAY SERVES 8-10 1/2 Cup Peanut Butter 16 Bamboo Skewers (Creamy) (5" long) .... 1/3 Cup Honey 16 Chicken Tenderloins 1/3 Cup Water (2-3 Chicken Breasts) 3 Drops Toasted Sesame Oil 1 Pinch Crushed Red Pepper ....... 1/2 Cup Soy Sauce 1/3 Cup Light Brown Sugar 1/2 Tsp Fresh Grated Ginger 1 1/2 Tbsp Worcestishire Sauce 1/2 Tsp Fresh Crushed Garlic 1 1/2 Tbsp Vegetable Oil Soak Skewers in water Whisk together all Weave the chicken onto skewers, for 10 minutes (if grilling) ingredients (exc. chicken) pour marinade over chicken, place into a zip lock bag, shake 6. Place chicken into oven-proof Place in refrigerator for at least 2 hours (max 8 hours) Remove skewers, reserve marinade for the peanut glaze casserole for baking or save for the grill 8. 9. Bake Satay in oven Place remaining marinade Toss in or brush with (375° F, 20 min) or grill into a pot (medium heat), peanut glaze over low flame till fully cooked whisk until smooth and boil SERVES SERVES 8-10 8-10 Fresh lemon Garlicky Rosemary Marinade Herb Marinade > 16 Chicken Tenderloins (2-3 Chicken Breasts) > 16 Chicken Tenderloins (2-3 Chicken Breasts) > 1/2 oz Fresh Chives (Chopped) > 4 Cloves Fresh Crushed Garlic • 2 Sprigs Fresh Rosemary (Leaves-chopped) • 6 Sprigs Fresh Rosemary (Leaves-chopped) • 1/2 Oz Fresh Thyme (Leaves-chopped) > 1 1/2 Tbsp Water • 1/2 Oz Fresh Oregano (Leaves-chopped) • 1/2 Tsp Kosher Salt > 4 Cloves Fresh Crushed Garlic > 1 1/2 Tbsp Rice Wine Vinegar > 4 Tbsp Water > 1/2 Cup Extra Virgin Olive Oil • 1/2 Tsp Kosher Salt • To Taste (TT), Fresh Ground Black Pepper • 1/3 Cup Champagne Vinegar • 1/3 Cup Extra Virgin Olive Oil • To Taste (TT), Fresh Ground Black Pepper SECRET #2 DRESSINGS MAKING YOUR OWN DRESSING Vinaigrettes are generally 3 parts oil to one part vinegar. They can be combined with any oils and vinegars, be emulsified or not, and have all manner of other ingredients...the sky is absolutely the limit so get out the blender and let the fun begin! HONEY BALSAMIC VINAIGRETTE ABOUT 1 PINT 1/4 Cup Clover or Orange Blossom Honey 1 Shallot (Diced) 3 Tbsp Dijon Mustard 5 Sprigs of Fresh Thyme (Stems removed, Leaves chopped) 1/2 Cup Balsamic Vinegar 1/2 Cup Extra Virgin Olive Oil 2 Cloves Garlic 1 Cup Vegetable Oil (Crushed) 1 Tsp Salt 1 Tsp Black Pepper (Fresh Ground) Turn blender on to high Blender on, slowly drizzle the oils. and allow to puree add salt and pepper continue to for 30 seconds blend for 10 more seconds In a blender, add: • Cup Clover/ Orange 5. Blossom Honey • Dijon Mustard • Shallot > Cloves Garlic • Fresh Thyme • Balsamic Vinegar Turn off blender, taste, adjust with Pour into a plastic or glass container more salt and pepper if necessary and reserve for later use (max 2 weeks) Use this vinaigrette on bitter greens like mesclun or arugula, but it is also fantastic on spinach. Drizzle it on tomatoes & mozzarella or grilled vegetables or use in your next pasta salad. ABOUT ABOUT 1 PINT 1 PINT Red Wine & Sweet Classic Caesar Onion Vinaigrette CONTAINS RAW EGGS > 6 Anchovy Fillets • 1/4 Cup Port or Sweet Red Wine • 4 Tbsp Dijon Mustard • 3 Tbsp Dijon Mustard > 1 Tbsp Worcestershire Sauce > 1/2 Small Red Onion (Diced) • Juice of 1 Lemon > 2 Cloves Garlic (Crushed) • 1 Cup Vegetable Oil and 1/2 Cup Olive Oil > 2 Oz of Fresh Herbs (Stems removed,Leaves chopped) > 4 Egg Yolks • 1/2 Cup Red Wine Vinegar • 2 Tbsp Champagne Vinegar > 1/2 Cup Extra Virgin Olive Oil > 3 Cloves Fresh Crushed Garlic • 1 Cup Vegetable Oil • 1/2 Cup Grated Parmesan > 1 Tsp Salt > TT Kosher Salt > 1 Tsp Black Pepper, Fresh Ground Fresh Ground Black Pepper SECRET #3 RUBS MAKE REGULAR STEAK TASTE AMAZING! You can do more than just Salt & Pepper these guys. What we do at the restaurant is age our meats and we use crusts to add flavor to the steak. Fresh herbs and Garlic, Coffee, Smoked Salts and even dried mushrooms can all be used. The important things with a crust is that you must continue to use salt and pepper, and you need a good hot pan/oven or grill to complete the crust, otherwise it just won't be as good as it could be. PORCINI MUSHROOM RUB SERVES 4 Roasted Tomatoes 1 Tbsp Kosher Salt 1 Tsp Black Pepper (Fresh Ground) Caramelized Onions 1 Tbsp Granulated Garlic 4 Ribeye Steaks 1 Oz Dried Porcini Mushrooms 75°F 3. Slice Prime Rib Bring Steaks to room temperature Use your spice grinder to into Ribeye Steaks leave it for 15 minutes grind the dried porcini's into dust 5. 6. Pour into a small bowl. Combine Rub a generous portion of the Rub Heat your grill or cast iron pan and sear your meat on both sides till medium rare (130° F) with Salt, Pepper and Garlic onto both sides of the Ribeye 7. 9. 5' If you are using a pan. Use a Rest the steak for 5 minutes Dress up your steak with caramelized minimal amount of oil to for juicy tender steak onions, roasted tomatoes or prevent sticking blue cheese and a glass of wine SERVES SERVES 4 Espresso Rub Fresh Herb Rub • 4 New York Strip Sirloins or Ribeyes > 4 New York Strip Sirloins > 4 Tbsp Extra Virgin Olive Oil > 4 Tbsp Espresso/Da Roasted Coffee Grounds • 1 Tbsp Fresh Minced Garlic > 1 Tbsp Granulated Garlic • 1 Tbsp Kosher Salt > 1 Tbsp Kosher Salt • 1 Tsp Black Pepper (Fresh Ground) • 1 Tsp Black Pepper (Fresh Ground) > 1 Oz Fresh Thyme > Fruit (Dried Cherry, Golden-Raisin) (Stems removed, Leaves chopped) • Herb Butter (Fresh Basil) > 1 Oz Fresh Oregano (Stems removed, Leaves chopped) > 1 Oz Fresh Rosemary (Stems removed, Leaves chopped) SECRET #4 SMASHES EVERYBODY LOVES POTATOES Some potatoes lend themselves to mashing better than others, but I prefer a waxy potato like Yukon Gold. You can leave them skin on or peel them for a restaurant like appearance. But what's great about the basic recipe, is that it accepts other ingredients easily and makes your mash into a smash! Horseradish or Garlic, Cheddar-Bacon-Chive, Sage & Brown Butter and even Basil Pesto..like a BYO Frozen Yogurt, stir in your favorite ingredients. GARLIC YUKON GOLD SMASHED POTATOES SERVES 8 4 Pounds Yukon 1 Cup Sour Cream Gold Potatoes 3/4 Cup Milk (Peeled and Cut) 1 Stick Butter TT Salt 3 Cloves Garlic TT Black Pepper (Crushed) (Fresh Ground) In a large pot, place all peeled Simmer till tender (20-30 minutes) Melt butter, garlic and potato pieces, cover with at least depending on size of potatoes (a knife milk in a small sauce pot. one inch of unsalted water will slide easily when fully cooked) Save 5. 6. Strain potatoes in a colander Add butter/milk/garlic mixture Stir in sour cream and season and return to warm pot. and work together with to taste with salt and fresh Mash the potatoes masher until smooth ground pepper. Cover until needed OPTIONAL Stir in 1/4 cup of basil pesto or fold OPTIONAL OPTIONAL Fresh grated or store-bought horseradish adds a nice flavor Stir in chopped bacon, chives and shredded cheddar for in some thin sliced fresh sage and and zip, simply add to butter potatoes like Mom used to make drizzle with browned butter /garlic when melting BE SURE TO ALWAYS START POTATOES IN COLD, UNSALTED WATER SECRET #5 TRUFFLES WHO DOESN'T LOVE CHOCOLATE? Truffles are simply a shaped ganache, sometimes flavored and coated in chocolate, cocoa, sugar, coconut and so on...you can mix-n-match your fillings to make your truffles not only flavorful but beautiful! BASIC G ANACHE MAKES 30-40 16 Oz Bittersweet 8 Oz Heavy Cream Chocolate (Good Quality) Flavors: Coatings: • 2-4 Tbsp Grand Marnier (Orange) • Cocoa Powder • Powdered Sugar/Colored Sugars/ Sanding Sugar • 2-4 Tbsp Chambord (Raspberry) • Dark/White Chocolate • 2-4 Tbsp Amaretto • Chopped Nuts /Walnut, • 2 Tsp Pure Vanilla Extract Almond, Pistachio • 2 Tsp Pure Mint Extract • Coconut • 2 Tsp Pure Almond Extract • Jimmies • Chai Tea • Cinnamon Chop chocolate Heat heavy cream over Allow to sit for one Place in refrigerator to carefully and place into medium heat, pour hot minute and then whisk firm up for 2 hours medium bowl cream over chocolate together until smooth 5. 8. Return to fridge to cool for 15 minutes Line a cookie sheet Quickly, scoop with a spoon /small scoop of chocolate ganache onto cookie tray Quickly roll scoops between with non-stick pad/ your hands into round parchment paper balls and return to fridge GANACHE FLAVORING If making a flavored ganache, put the alcohol or extract in the cream while heating GANACHE COATING Sugars, cocoa or cinnamon Chopped nuts, coconut and sprinkles Melted chocolate • Add 1/2 cup of sugar or cinnamon to small bowl Add 1/2 cup of chopped nuts, • Melting minimal amounts of coconuts, jimmies to small bowl chocolate in a microwave till halfway melted • Add a couple of truffles, roll in coating till well coated • Add a couple of truffles, roll in coating till well coated (10 sec intervals) 2. 2. 2. > Remove and place onto • Remove and place onto • Add truffles one at a time and coat. new cookie sheet new cookie sheet Garnish by drizzling another color chocolate over it FOR MORE RECIPES, STEP BY STEP PHOTOS, AND VIDEOS, PLEASE VISIT WWW.STONEHURSTMANOR.COM CHEF ΑΥΙ Stonchurst Manor www.StonehurstManor.com 3351 White Mountain Hwy (Rt. 16) 800-525-9100 North Conway, NH 03860 [email protected] Infographic provided by: www.SparkEvolution.com

Chef Secrets: A Beginners Guide to Extraordinary Cooking

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We all love to entertain, but who has the time these days to slave over a hot stove? Chef Avi has a few tips on how to quickly make your meal fabulous and impress but lets you spend more time with yo...

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