Info

Chefs Coast to Coast

We've expanded the show! We now cover soul music and comfort food from Houston to Chicago. If it makes you groove or makes you tummy swoon, we are talking about it! Follow our new podcast "The Lauren Ignited podcast" to hear our new episodes.
RSS Feed Subscribe in Apple Podcasts
Chefs Coast to Coast
2017
October
September
August
July
June
May
April
March
February
January


2016
December
November
October
September
August
July


Categories

All Episodes
Archives
Categories
Now displaying: 2016
Dec 28, 2016

Hear the team behind the podcast talk about their favorite moments of 2016, favorite guests, their favorite family meals and what they are looking forward to in 2017. 

Chefs Coast to Coast started in July of 2016 and has published every week featuring Chefs from Houston to Chicago including:

BIG THANKS to DJ and Leslie for all your hard work helping make this show happen! Tune in to hear some really fun moments, including their favorite epsidoes of the show (and why).

Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play!

We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading!

Dec 21, 2016

John Avila, Executive Chef & Owner of El Burro and the Bull in Houston, Texas came on Chefs Coast to Coast this week and we talked about some serious business: BBQ. He was raised in BBQ restaurants all over Texas and with his Mexican heritage, he is bringing a new spin to the food world he dubs Smoked Texana. He shared the story behind how his BBQ skills took him to New York, London, and California and learn more about the history of Houston. Do you know Houston's original name? No? Then tune in here!

SteakNight-BurroandtheBull

Connect with El Burro and the Bull on Twitter and Facebook 

Don't forget to catch up on past episodes or subscribe on iTunes or Google Play!

We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading! 

Thanks for tuning into this week's episode of Chefs Coast to Coast!

Dec 17, 2016

This week on Chefs Coast to Coast I spoke with Tom Rosenfeld, owner of Heartland Café in Chicago’s Rogers Park neighborhood.  A self-proclaimed lover of apples, Tom started his relationship with the restaurant world by first being a food producer.  Frustrated that he couldn’t find a decent organic apple in the city, he figured he could grow them himself.  He bought a farm in Michigan and the passion grew from there.  In 2012, Heartland Café- a long time Roger’s Park favorite, was up for sale, and Tom decided to bring his love of clean organic produce from the farm to the table.  Since then, Heartland Café remains a place where dishes are not only delicious, they are made with ingredients that are organic and carefully sourced by Tom himself.  Listen to find out about his journey from producer to restauranteur, what his recipe for success is, and of course, how to make the perfect apple pie.

tom rosenfeld

Connect with Heartland Cafe on Twitter and Instagram

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading!

 



Dec 7, 2016

This week I chatted with Fahim Sarharia from Tandoor Char House in Chicago. He co-owns Tandoor with his brother, Faraz. The two grew up around a lively kitchen full of incredible meals. We chatted about the difference between Pakistani and Indian food, the spices he uses most, and how his customers are feeling about the recent Presidential election. 

Connect with Tandoor on Facebook, Instagram, and Twitter. Thanks for tuning into this week's episode of Chefs Coast to Coast. Don't forget to catch up on past episodes or subscribe on iTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading!

Dec 1, 2016

This week, I chatted with Sarah Becan, cartoonist and creative behind sauceome.com. She started her blog years ago with the goal to share her relationship with food, publicly. Tune in to see how this blog was the catalyst for her entire career. 

Want to win your very own copy of Sarah's travelogue that is mostly about food and her journey through Stockholm. Head to LaurenIgnited.com to win!

Ready to try a new recipe? Try this pesto that Sarah drew for you!

 

Connect with Sarah on Facebook, Instagram and Twitter.

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe oniTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading!

 

Nov 18, 2016

This week, we had a sweet conversation with Penthouse Sweets of Chicago. Ivy Stephens has been dreaming of opening a bakery and within the past three years, she's accomplished that goal, made a name for herself and found herself being asked to appear on TV. She shared a recipe with us for amping up your cakes at home. Tune in to hear it!

Connect with Penthouse Sweets Chicago on facebook, twitter, and Instagram.

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading!

Nov 10, 2016

This week, I chatted with the co-founders of Honey Butter Fried Chicken in Chicago. We discussed their story and how they met, how they developed the concept for a secret Supper Club that has grown to thousands of members, and why they put a serious effort into sourcing the best ingredients and visiting the farms themselves.

They also shared their recipe for Schmaltz Smashed Potatoes with Chicken Fat Gravy--perfect for the holidays!

Chefs Josh Kulp & Christine Cikowski Honey Butter Fried Chicken
Serves 4-6

Schmaltz Smashed Potatoes:

  • 3 pounds red potatoes
  • 3⁄4 cup heavy cream
  • 1⁄4 cup schmaltz (rendered chicken fat) 2 Tablespoons unsalted butter
  • salt and pepper to taste
  • chicken fat gravy
  • lemon zest

In a pot filled with cold water, add potatoes and a handful of salt and bring to a boil. Boil the potatoes until cook until fork tender, about 30 minutes.

While the potatoes boil, in a separate pot, combine the heavy cream, schmaltz, and butter over low heat and keep warm.

When the potatoes are fork tender, drain the potatoes and using a potato masher or a sturdy large fork, smash the potatoes in the large mixing bowl. If smoother potatoes are desired, pass the potatoes through a potato ricer or food mill.

Add the warm cream, schmaltz and butter mixture to the potatoes and use a spatula to combine. Season with salt and pepper to taste. Serve immediately topped with chicken fat gravy and a fresh grate of lemon zest.

Chicken Fat Gravy:

  • 1⁄3 cup schmaltz (rendered chicken fat)
  • 1⁄3 cup plus 1 tablespoon all purpose flour
  • 1 quart chicken stock (preferably made with leftover chicken bones)
  • 1 teaspoon rosemary leaves, minced
  • salt and pepper to taste

In a medium pot over medium heat, add the schmaltz. Add the flour and mix well and cook for approximately 3-5 minutes, stirring constantly to prevent scorching. Add the chicken stock while whisking to combine. Bring the gravy to a simmer

and continue stirring until the gravy has thickened slightly. Add the rosemary and salt and pepper to taste.

Schmaltz (Rendered Chicken Fat)

  • 3 cups chicken skin and fat, chopped into small pieces 1⁄2 cup water

Combine the skin and fat with the water in a small pot and set over medium low heat. Stir occasionally and cook at a bare simmer for 1 hour. Increase temperature to medium and continue to cook the mixture until the pieces of skin and fat have browned slightly, approximately 15 minutes. Remove from heat, strain the mixture over a bowl. The fat in the bowl is about 2⁄3 of a cup of ready to use schmaltz. The crispy bits in the strainer are called gribenes (or chicken cracklings) and are delicious in their own right as a snack or sprinkled over mashed potatoes or in chicken salad.

Alternate Schmaltz Technique

  • 6 chicken backs with skin

Preheat oven to 400 degrees Place the chicken backs on a rack in a roasting pan. Roast for 30 minutes. Collect the schmaltz from the roasting pan and use the roasted backs to make a chicken stock.

Simple Roasted Chicken Stock

  • 2 quarts water
  • 1 1⁄2 pounds roasted chicken backs or bones 1 onion, diced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 1 bay leaf
  • 1 tablespoon peppercorns

Combine the water and bones in a pot and bring to a bare simmer for 2-3 hours. Skim any scum that forms on top of the stock. Add the onion, carrot, celery, bay leaf and peppercorns. Continue to cook for 30 minutes. Strain the stock through a fine mesh strainer or cheesecloth and discard the solids.

Connect with Honey Butter Fried Chicken on facebook, twitter, and Instagram.

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading!

 

Nov 3, 2016

This week, I spoke with Shakti Baum, founder of Etta's Little Kitchen and Soulfood Supper Club at Bar 5015 in Houston, TX. Her journey to becoming a Chef started with a passion for Yoga and a stint on the Warped Tour as their Vegetarian Chef. Tune in to hear how to make one of her favorite oxtail dishes!

Connect with Etta's Little Kitchen and Soulfood Supper Club on facebook, twitter and Instagram.

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading!

 

Oct 26, 2016

This week I spoke with two hungry taco journalists Mando Rayo and Jarod Neece. Mando Rayo is an author, taco expert, blogger and CEO & Engagement Strategist at Mando Rayo + Collective, a multicultural digital agency based in Austin, TX. Jarod Neece has been with the South by Southwest (SXSW) Film Festival since 2002 and is currently a Producer and Senior Programmer. Together they also co-authored Austin Breakfast Tacos: The Story of the Most Important Taco of the Day and have  published their most recent book Tacos of Texas.

Tune in to hear their recipe for incredible tacos!

Connect with Tacos of Texas on online and head to your local bookstore to pick up a copy of Tacos of Texas!

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading!

 

Oct 19, 2016

This week, I spoke with Sweet Mama of Deer Lake Lodge! We chatted about organic food, what those PLU numbers on your food actually means, and how to relax and detox at the same time. 

April Ree also shared a really tasty recipe for raw tacos! 

Sweet Mama's Raw Tacos

Mix all:

  • 1 ripe chopped mango
  • 1 pkg of organic broccoli slaw
  • 1 organic red bell pepper chopped
  • 2 cloves of minced garlic
  • 1/2 Teaspoon of Cayanne
  • 1 Tablespoon of Cumin
  • 1 Teaspoon of sea salt
  • 1/3 cup of apple cider vinegar ( with the mother)
  • 2TBS Extra Virgin Olive Oil
  • Juice from one organic Lemon
  • Put 2 Tablespoons of avocado on a Gluten Free Tortilla or Jicama Tortilla
  • Top with 1/4 Cup of Slaw 

ENJOY!

Did you make the recipe? Share your results in the comments below!

Connect with Deer Lake Lodge on Facebook or Instagram.

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading!

Oct 12, 2016

This week, I had the pleasure of talking with the owner of BB's Cafe in Houston, TX. They are a New Orleans and Texas-inspired restaurant with their own take on food, which they have dubbed Tex-Orleans. Houstonians have a serious love for BB's Crawfish, Gumbo and Po'Boys as can be seen all over social media. We chatted about BB's Maw Maw, his family history in New Orleans, how BB's has grown and how to make Grillades and Grits! YUM!!

BB’s Grillades & Grits

Ingredients

  • 10 pound chuck roll
  • 10 TBL cajun seasoning, divided
  • 2 cups Worcestershire
  • Olive Oil
  • Grits
  • Roux
  • 2 cups Bell pepper
  • 2 cups Onions
  • 1/2 cup Garlic
  • 16 oz Rotel Tomatoes
  • Beef Broth

Directions

  • Trim Chuck
  • Cut into 1 inch cubes
  • Add in 5 TBL cajun seasoning, 2 cups Worcestershire and 2 cups olive oil. Marinate for 24 hours.
  • Make a Roux. 
  • Make your favorite Grits recipe. 
  • When roux is a nice chocolate brown color, add 2 cups bell pepper, 2 cups onion and 1/2 cup garlic. Sauté until wilted.
  • Add in 16oz Rotel tomatoes and 5 TBL of Cajun Seasoning, 16 oz beef broth and 2 cups water.
  • Bring to rolling boil and cook for 15 minutes. Reduce to low/medium heat and cook for 4 hours. Remove/skim grease. 
  • Serve in large bowl with grits on top. We Recommend serving it with a buttermilk biscuit. 

Did you make the recipe? Share your results in the comments below!

Connect with BB's online, on Facebook, Twitter or Instagram.

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading!

Oct 5, 2016

This week’s guest on Chefs Coast to Coast is an exciting one. Who wouldn’t want to be a chocolate expert? Chicago native, Valerie Beck is the founder of Chocolate Uplift and of Valerie’s Original Chocolate Tours. The chocolate expert has been featured numerous times on TV, radio and print. Beck created the first chocolate tours in 2005 to introduce chocolate lovers to small-batch chocolate shops and bakeries.

Metabolism Boosting Breakfast

Ingredients:

  • Grapefruit
  • Cacao Beans

Directions:

  • Crumble 2 raw cacao beans on a grapefruit half
  • Enjoy!

Did you make the recipe? Share your results in the comments below!

Connect with Valerie Beck online, on Facebook, Twitter or Instagram.


Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading!

Sep 28, 2016

Chef Jason Kerr came on Chefs Coast to Coast this week to chat with us about his upcoming event called the Butcher's Ball in Brenham, TX at Rockin' Star Ranch. 

The Butcher’s Ball is about meat – the chefs who love it and the ranchers who raise it. With a focus on sustainable ranching practices, The Butcher’s Ball brings together 14 of Texas’ top chefs, butchers and ranchers (including such names as Top Chef Season 10 contestant John Tesar and Cordúa Restaurants’ David Cordúa), for a day of demonstrations and tastings, using protein provided by 44 Farms, one of the country’s most respected ranchers. The chefs will be cooking on-site thanks to smokers and grills provided by Pitts & Spitts, and will be competing for the “Golden Cleaver,” a people’s choice award for best dish. Beyond meat, The Butcher’s Ball is also about bringing together communities – urban, rural, culinary, musical, artistic, and more. The day-long event, taking place from 2 to 8pm at Rockin’ Star Ranch in Brenham, TX, will immerse guests with live music, specialty cocktails, craft beer, an art exhibition, a farmer’s market, and the break down of a whole elk by master butcher Felix Florez of Black Hill Ranch. Guests are encouraged to come early and stay for the duration of the Ball, as there will be rotating food service, a full lineup of entertainment, and special surprises throughout the day.

Tickets are $149 per person (with an option to add-on round-trip charter bus transportation from Houston to Brenham) and include all food and beverage, with portions of ticket sales benefiting Foodways Texas and Urban Harvest. Tickets can be purchased at www.butchersball.com.

The 13 chefs competing for the Golden Cleaver at The Butcher’s Ball include:

Albert Vasquez – Ritual (Houston)
Antoine Ware – Harold’s (Houston)
Ara Malekian – Harlem Road Texas BBQ (Richmond)
Brek Webber – Tin Roof BBQ (Humble)
David Cordúa – Américas (Houston)
Dawn Burrell – Uchi (Houston)
EJ Miller – Down Houston (Houston)
Felix Forez – Black Hill Ranch (Houston)
Jason Kerr – Farm to Table (Houston)
Jess Timmons – Redneck Country Club (Stafford)
John Tesar – Knife (Dallas)
Nathan Lemley – Parkside (Austin)
Tommy Elbashary – B&B Butcher’s and Restaurant (Houston) Willow Villareal – Willow’s Texas BBQ (Katy)

In addition, Karen Man of Oxheart and Rebecca Masson of Fluff Bakery will be providing desserts and takeaways for guests. Lindsay Rae, Beverage Director of Grand Prize Bar will be crafting unique bourbon and vodka cocktails featuring Maker’s Mark, Knob Creek and Deep Eddy. Craft beer will be provided by Karbach Brewing, Pedernales Brewing Company, and Saint Arnold Brewing Company, and a selection of wines from True Myth Winery will be available.

Live music will fill the spacious grounds of Rockin’ Star Ranch, headlined by Leopold and His Fiction and White Ghost Shivers, both out of Austin, as well as Houston’s own Fiddle Witch, The Grahamaphone, and Reverberation DJ’s Jason Puffer and Jean-Paul Tiblier.

An exclusive preview of photographer Galina Kurlat’s ongoing series The Eye and The Implement: A Photographic Anthology of Houston’s Culinary Community” which features tintype portraits of Houston chefs and their favorite ingredient or kitchen utensil, will grace the walls of the ranch’s ballroom.

Finally, bringing together local producers and artisans, Urban Harvest will produce a mini farmer’s market on-site during the event, giving the opportunity for guests to purchase locally-grown produce, meat, and kitchen items.

For additional information, links to the restaurants, entertainment, art, and more, visit www.butchersball.com.

The Butcher’s Ball is generously sponsored by 44 Farms, Deep Eddy Vodka, Karbach Brewing, Katz’s Coffee, Knob Creek, Maker’s Mark, Mike Hopkins Distributing, Pedernales Brewing Company, Pitts & Spitts, Saint Arnold Brewing Company, Topo Chico, and True Myth Winery.

About Rockin’ Star Ranch:

Located at the end of a secluded country road on 200 acres just outside of Brenham, TX, Rockin’ Star Ranch is a luxurious getaway only and hour’s drive from Houston. The ranch is defined by simple architecture and native landscaping, and is considered a working ranch with herds of elk, deep, oryx, Black Angus cattle, and quarter horses. Rockin’ Star Ranch features a 7,000 sq ft. ballroom that will serve as the main hub of The Butcher’s Ball, as well as a horse arena, pool, and guest cottages dotted throughout the property. For more information visit www.rockinstarbrenham.com.

About Foodways Texas:

Foodways Texas is an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas. For more information visit www.foodwaystexas.com.

About Urban Harvest:

Founded in 1994, Urban Harvest has garnered a well-deserved reputation as a leader in the local food movement. They’ve earned this role by adhering to clear and simple values and a focused mission: Urban Harvest encourages community, good nutrition and sustainability through the teaching and support of organic gardening. For more information visit www.urbanharvest.com.

Learn how to cook Chef Jason's Pulled Pork Mac & Cheese with Cheetos:

Mac N Cheese

Ingredients

  • 16 ounces penne pasta ( uncooked)
  •  1 oz. sriracha                                                  
  • 4 cups heavy cream  
  • 1 oz. sliced green onions                                                                                         
  • 14 ounces Velveeta cheese, cut into chunks
  • salt and pepper
  • 8 Cheetos crushed to a dust.                                                             

Directions

  1. Crush Cheetos
  2. Cook macaroni according to directions and drain.
  3. Slice green onions.
  4. mix cream with sriracha.
  5. Whisk in cream and cook over medium heat until mixture starts to bubble and thickens.
  6. Stir constantly.
  7. Add chunks of Velveeta and allow to melt.
  8. Salt and pepper to taste.
  9. Pour macaroni into cream.
  10. Stir sauce into macaroni.
  11. Let rest for 2 minutes, then sprinkle green onions on top.
  12. Sprinkle Cheetos dust on top.
  13. Serve.

Pulled Pork & Mac n' Cheese

Ingredients

  • 1 Bone-in or boneless Pork Shoulder
  • Seasonings for pork (Season salt, garlic powder, pepper etc)
  • 3/4 Cup BBQ Sauce
  • 1 Can Dr. Pepper

Directions

  1. Step One
    Season the pork (the night before or the day of) and place it in the slow-cooker. Or in a covered baking dish in an oven at 280 degrees.
  2. Step Two
    Then add the can of soda, and turn the heat to low.
  3. Step Three
    Let it cook for about eight to twelve hours, or until you return home.
  4. Step Four
    Let it cool to soak up all the juices and shred it with your hands or two forks.
  5. Place over the top of mac n cheese with crushed Cheetos and drizzle with your favorite bbq sauce.

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunesor Google Play!

Sep 21, 2016

My love of hot & spicy foods comes from a long line of Texans before me. It was great having Kerry Stessel of Hot Line Pepper Products on Chefs Coast to Coast to talk about his passion for all things hot and how many peppers he's tasted. This Houston-based, family-owned company uses all-natural products to create quality, gourmet, custom-blended hot sauces. Owner and CCO (Chief Chili Officer) of Hot Line Pepper Products, Kerry Stessel, remembers spending a vast amount of time in the kitchen with his mother and grandparents. His favorite? Good old-fashioned comfort dishes. Tune in to hear the whole episode!

Kerry was more than happy to share a favorite recipe with us this week: Hatchanero Burgers.

Hatchanero Burger

  • 1 lb fresh ground chuck or the blend of choice
  • Make patties, season with fresh cracked Tellicherry black pepper, garlic powder and lightly with kosher salt, then grill. When burgers are cooked lightly finish with some applewood smoked salt on the tops.
  • Put patty on butter grilled or toasted bun and top burger with sauteed yellow onions and sauteed thin sliced jalapenos or habaneros, pepper jack cheese or a white cheddar works well and HLPP Hatchanero.
  • Add lettuce, tomato, bacon etc.

Connect with Hot Line Pepper Products online or on Facebook.

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play!

Sep 14, 2016

Private chef and culinary instructor, Chef Ellen’s teachings have targeted a variety of audiences in Houston for over 15 years. As a volunteer chef at Recipe for Success, this chef is no stranger to the culinary industry. Her grandfather and father owned grocery stores and she has been in the kitchen since the age of nine. Chef Ellen enjoys spending her summers teaching cooking techniques and recipes to children at numerous venues including St. Luke’s Methodist Church in Houston and West University’s After School Program, Kid’s Connect.

Chef Ellen shares a scrumptious roasted artichoke heart spread with us this week and gave four secrets to making this outstanding recipe.

Roasted Artichoke Heart Spread

Four tips to making this outstanding recipe:

  1. Roasting the artichoke
  2. Using some acid
  3. Including a fresh chopped herb
  4. Topping it with fresh croutons and using more as dippers

Prep: Several days ahead of making the dip

  1. Defrost a 5 oz. box of spinach. After it defrosts, take a clean dish towel and wring it out until no juice remains. It will shrink considerably. Add this to a big bowl. Leave ⅓ of an 8 oz. bar of cream cheese at least two hours ahead of preparing this spread to soften.
  2. Place ¾ bag of frozen artichoke hearts on a sheet pan and drizzle lightly with olive oil and season with your favorite spices such as cracked lemon pepper, black truffle salt, whatever you prefer.
  3. Bake for 25 minutes on 425 until the artichokes begin to caramelize and turn a little brown and dark golden around the edges. Roughly chop and add to a mixing bowl.
  4. In a small saute pan, soften a minced shallot, add a pinch of salt and 1 garlic clove smashed after the onion softens.
  5. Put the cream cheese into the spinach bowl and add the hot onion mixture to further soften the mix. Add 1 cup of Hellman’s mayo along with 2 tsp of lemon juice,  ½ cup of grated Parmesan cheese, chopped fresh rosemary or thyme.  Take the mixture and press it into a 9 inch pie pan and bake in the middle rack at 425 for 20 min.  
  6. Take out of oven and scatter rough chopped homemade croutons for the top and bake 5 more min for browning.  

Enjoy with more whole croutons, celery and carrot sticks.

Connect with Chef Ellen online or on Facebook.

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play!

 

 

Sep 7, 2016

Chef Kevin Naderi was born and raised in Houston, Texas and is the owner of Roost, an intimate 50-seat restaurant in one of the most popular neighbourhoods in the US: Montrose. In this episode of Chefs Coast to Coast, Kevin shares his roundabout journey to becoming a Chef / DJ and the story behind the opening of his farm-to-table fine dining with a casual feel restaurant.

If you can't make it down to Houston to try his food out first hand, try out a recipe of his in your own kitchen. Don't forget to let us know how it goes! Reply to this post with your results. 

Ricotta Gnudi with blistered tomato, chard and basil cream 

Gnudi

  • 1 pound fresh ricotta cheese
  • 1 large egg

  • 3/4 cup all-purpose flour plus additional for coating
  • 1/3 cup finely grated Pecorino Romano cheese (about 1 oz) plus additional for serving

  • 1/2 teaspoon salt

  • large pinch of ground white pepper

  • pinch of nutmeg



Beat egg, 1/3 cup Pecorino Romano cheese, salt, nutmeg, and white pepper together in a large bowl until blended. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough for 1 hour.
 Line rimmed baking sheet with plastic wrap. Place some flour in a bowl. For each gnudi, gently roll 1 heaping teaspoon of dough into ball. Add to flour; toss to coat lightly, shaping into small balls. Place on baking sheet. Cook gnudi in large pot of boiling salted water until very tender, about 6 minutes. They will float when done. Drain well.

Blistered tomato, chard and basil cream

  • 6 heirloom cherry tomatoes

  • 3 stalks of chard with leaves torn and stalks chopped small
  • 1 cup heavy cream
  • 1/2 cup basil pesto

  • 2 tablespoons olive oil
  • pinch salt and pepper

Heat the olive oil in a hot skillet and add the gnudi and tomatoes. Allow the tomatoes to blister and pop while also turning the gnudi to get even color. Add the chard, heavy cream, salt and pepper. Cook for 30 seconds. Add the pesto, stir well, serve. 

Connect with Chef Kevin Naderi and Roost on InstagramTwitter, or Facebook.

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play!

Bonus: Want to read the blog post I wrote after my very first visit to Roost in 2012? Here you go--just don't judge me on my food photography. ;) 

 

Aug 24, 2016
© 2014 Galdones Photography
© 2014 Galdones Photography

Found Kitchen, James Atkins PhotographerChef Nicole Pederson, Executive Chef and Partner of Found in Chicago, joined us this week on Chefs Coast to Coast for Episode 009 of our podcast. She shared her accidental path down the restaurant industry and who it was that first asked her to start training to be a Chef. Since then, she has racked up quite the list of accolades and credits some incredible Chefs for helping her rise through the ranks. If you are a female and interested in becoming a Chef, you have got to tune in!

 Beet and Apple Salad

Chef Nicole's Summer Salad Recipe

Apple and Beet Salad with black walnuts, bijou, and sourdough

Cider Vinaigrette

  • .25 cup Small dice shallot
  • .25 cup cider vinegar
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1 cup olive oil

Macerate the diced shallot in the vinegar for 30 min, and then add Dijon and honey, whisk together then slowly add the olive oil, finish with sea salt and pepper to taste.

For Roasted Beets

  • 10 ea baby beets, mixed colors, tops removed
  • ½ cider or white win vin
  • ½ c water
  • Thyme
  • Bay
  • Peppercorns
  • Salt

Place all ingredients in a hotel pan and cover with foil- cook at 350 for 45 min or until beets are just cooked through – you should be able to pierce with a knife but they should not be too soft.

Using a towel rub off the skins of the beets while they are still warm, cool then season with salt and toss with a few tablespoons of the vinaigrette. Can be refrigerated until needed.

For the Apples

  • 2 ea honey crisp

Wash the apple and cut into large chunks, core removed. Toss with the vinaigrette to prevent oxidation. 

Croutons- I like to use bread called La Miche, it is a whole wheat sourdough. Remove all the crust, tear into large croutons, toss with salt, pepper, and extra virgin olive oil, be generous with the oil, toast for about 5 min in 350 oven then toss with grated gouda and cook for 5 to 8 min more. Crouton should be toasted on the outside, soft on the inside, and just a little greasy.

Ruby streak, baby mustard greens- If you can’t find them you can substitute arugula or baby dandelion greens.

Toasted Black Walnuts or walnuts – toss in a small amonnt of olive oil and salt toast at 350 for 8 min or nicely browned.

For the Salad- toss beets, apples, mustard greens, and croutons in the vinaigrette season with salt and black pepper if desired. Serve plated individually with the cheese as explained below.

Bijou or other crottin style goat cheese – Sever room temperature cut in half. I like to serve just off to the side of the salad with a dollop of apple butter and topped with some walnuts.

Enter to Win $50 to Found

As an added bonus to our listeners, Found Kitchen is giving away $50 to dine at their restaurant! To enter, fill out the quick form below by August 29th Midnight, CST. The winner will be announced in next week's episode so be sure to tune in to find out if you won!



Do you also want to join the Ignited Family? We send once monthly emails with curated playlists, new music, tour alerts and more! If not, no bigs.

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes!

Connect with Chef Nicole on Instagram or Twitter, & Found on Facebook, Twitter, Instagram or on tumblr.

Aug 17, 2016

Chef Anisha Anand is a Personal Chef based out of Houston, TX. She specializes in making nutrient-rich meals for families and individuals and can whip up anything for any diet!

After the show, she put together her personal gluten-free pizza recipe for all our listeners. Thanks, Anisha!

Ingredients
For the crust:
  • ½ cup quinoa, covered by 1″ of water and soaked for 6 – 8 hours (or overnight)
  • ¼ cup water
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 heaping tablespoon Gluten Free flour
  • 1/2 grated small zucchini or 1/3 of a large one (after grating squeeze excess water out, also use yellow zucchini to avoid making your crust look green, unless you want it to look green then you can also add spinach!- why not have veggies in the base too)
  • 2 tablespoons olive oil
  • 1 clove of garlic (optional)
  • black pepper and some dried herbs to flavor the base (optional) I used some Italian seasoning sometimes!

Optional toppings:

  • 3/4 cup tomato sauce with other veggies added in, make it as saucy as you wish! I love extra sauce on mine.
  • 1 cup shredded organic mozzarella or favorite vegan cheese
  • Fresh herbs
  • Red pepper flakes
  • Finely sliced zucchini, onions and roasted red peppers
  • roasted garlic

Method:

  • Soak the quinoa in water for about 8 hours or overnight.
  • When you are ready to start making pizza, preheat oven to 425 degrees F.
  • Line a 9″ pie dish or pan with high sides with parchment paper and drizzle one tablespoon of oil in the center. Spread around with your fingers or spatula till its well coated on the paper till the edge of the pie dish
  • Rinse the quinoa with fresh water, then add quinoa and the ¼ cup of water, baking powder, salt, grated and dried zucchini and remaining olive oil, and blend on high in your Vitamix or blender of choice until smooth and creamy like pancake batter. Also, add the herbs and garlic now or you may sprinkle the herbs after next step.
  • Adjust temperature now to 415 F
  • Pour batter into prepared pie dish and bake for 12- 15 minutes, the base should look well set now, and you should be able to flip it easily. If it seems soft on the top cook another minute or so.  Then carefully using the parchment paper edges and maybe another tray flip and return to oven baking for another 12 – 15 minutes until browned and edges are crispy.

The crust will look like this! The plain ones or the one below is the herbed garlic one for the adults!

20160809_124138

 

Herbed Garlic Pizza base

  • You can now leave the base to cool or use immediately.
  • Top with sauce, cheese and any other toppings you’d like. This is the way I had it the first time with vegetable toppings and then also added some organic cheeses later.

IMG_4563

  • Then bake for 10 – 15 minutes until cheese has melted and started to brown slightly, or until your cheese bubbles as you want it!
  • Remove from the oven, let it cool for a few minutes in the pan, then transfer to a cutting board and slice away. Add extra cheese or any fresh herbs and serve hot! Enjoy!!

This is what you end up with… cheese only, or with veggies only or with cheese and pepperoni! I found some organic/ Nitrate/nitrate-free options for my client's kids.

Connect with Chef Anisha on Facebook, Twitter, Instagram or on her blog, He"art"ful Earth Cuisine.

Aug 10, 2016
Chef Paul is the Executive Chef & Partner of Peli Peli. He has over 40 years of restaurant operations experience in both South Africa and the U.S. He is a self-taught South African chef and has been featured on the Food Network's Cutthroat Kitchen and CNBC's Restaurant Startup. Peli Peli is a South African restaurant concept with two locations in Houston, TX. It is rated in the top 5 restaurants in Houston on both TripAdvisor and Yelp!
 
To learn how to cook Bobotie! 
 

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 1 tart apple, such as Granny Smith, peeled, cored, and coarsely chopped
  • 2 tablespoons minced fresh ginger (1 1/2-inch piece)
  • coarse salt and freshly ground pepper
  • 1 teaspoon ground turmeric
  • 1 1/2 tablespoons Madras curry powder
  • 2 pounds ground lamb
  • 1/2 cup slivered almonds (1 ounce), toasted
  • 4 slices white bread, crusts removed
  • 1 3/4 cups whole milk
  • 2 tablespoons apricot preserves
  • 2 tablespoons fresh lemon juice
  • 4 large eggs
  • 1/8 teaspoon freshly grated nutmeg
  • 1 teaspoon finely grated lemon zest
  • 4 fresh or dried bay leaves

Accompaniments, such as cilantro sprigs, lemon or lime wedges, mango chutney, sliced banana, and unsweetened coconut flakes

Directions

Preheat oven to 325 F. Heat a large skillet over medium-high heat. Add oil, then onions, apple, and ginger; season with salt. Cook, stirring occasionally, until onions are golden brown and tender, about 15 minutes—reduce heat if vegetables brown too quickly. Add turmeric and curry powder to onion mixture; stir to combine. Add lamb, and cook, breaking up large pieces with a wooden spoon, until cooked through, about 10 minutes. Stir in almonds, and cook for 2 minutes more.

Tear bread into large pieces, and place in a small bowl. Add 1/4 cup milk and 1/2 teaspoon salt, and let stand until milk is absorbed. Add bread mixture to lamb, and cook, stirring frequently, until bottom of pan begins to brown, 1 to 2 minutes. Stir in apricot preserves and lemon juice, scraping up browned bits from bottom. Remove from heat, and season with salt and pepper.

Spoon lamb into a 6-cup shallow baking dish. Whisk eggs, nutmeg, lemon zest, and remaining 1 1/2 cups milk in a medium bowl. Pour over lamb. Place bay leaves in dish, pressing into filling. Bake until set around edges and center is no longer runny, 35 to 45 minutes. Let stand for 15 minutes before serving. Serve with desired accompaniments and rice.

Connect with Chef Paul and Peli Peli on facebook as Peli Peli Galleria, and Peli Peli Vintage Park, on twitter, and Instagram.
 
Let us treat you to Peli Peli! One Chefs Coast to Coast listener will be gifted with $50 to spend. Just enter here: www.laurenignited.com/pelipeli
 
Good luck!
Aug 3, 2016

This week's episode features Chef JD Woodward of Southern Goods in Houston, TX. He has extensive experience in the restaurant industry and has spent a good majority of time finding ways to make Southern Food with a Gulf Coast twist--and Houston loves it. 

He also shared a recipe for Royale with us, which is a base for a lot of things that you could make at home!

The recipe for Royale is 8 eggs to 1 quart of cream. It's called Royale because it can be used as a base for so many things.

For French Toast:

Whisk the eggs and cream together with a cup of sugar and a vanilla bean. Dip texas toast into the mixture and cook them in a medium hot pan until browned and cooked through. You can add lavender in place of the vanilla or along with it, a couple teaspoons will do the trick, add too much and it will taste soapy.

For Creme Anglaise:

Heat the cream with any seasonings you want to use i.e. vanilla (1-2 beans), lavender (1-2 teaspoons), ground coriander (2-3 teaspoons), etc. Whisk the eggs and sugar together and then slowly add some of the hot liquid while whisking continuously. Add the egg mixture back to the pot and continue to cook until the custard thickens.

For Creme Brulee:

Follow the recipe for creme anglaise, but when you get to the part where you add the mixture back to the pot, instead of returning it to the heat, pass it through a chinoise into little custard bowls, put them in a water bath and gently bake.

For Ice Cream:

Make the creme anglaise, let it cool to room temp and put it in an ice cream maker.

From Chef JD: "The interesting thing about all of this, for me, is that you start with that base of 8 eggs 1 quart cream and you can get many different things depending what techniques you apply to them. As long as you know the techniques, the flavors become up to the whim of the cook. Less sweet, less sugar; no vanilla sub lavender or meyer lemon zest. Once you can apply the techniques you can get out of the cookbook hunting for a recipe to tell you how much of what to add and get into the kitchen and discover for yourself and according to your own tastes."

Connect with Chef JD and the crew at Southern Goods online at https://southerngoodshouston.com/, facebook as Southern Goods Houston, twitter as Southern_Goods and instagram as Southern_Goods.

Jul 26, 2016

Chef Mikey of the Chef Michael Sanguinetti Group and EPIC Chefs joined us on Chefs Coast to Coast to talk about his new restaurant venture, Edison, in North Heights (#NOHO), Houston.

He shared a recipe with us for braised shrimp that is perfect for a warm Houston day! 

Chef Michael Sanguinetti’s

CAST IRON SEARED GULF SHRIMP WITH COMPRESSED MELON SALAD

For the brine

6 cups water
4 cups ice
1⁄2 cup kosher salt
1⁄2 stalk lemongrass, smashed open 1⁄2 each lime, zested and juiced 3lbs U-12 Shrimp

Brine the shrimp:

Pour water and ice into a deep container. Stir in kosher salt, lemongrass, and lime zest. Add shrimp and transfer container to refrigerator for 3 hours. Remove the shrimp from the brine, pat dry with paper towel and set them on a paper towel-lined tray. If time permits, place shrimp on a cooling rack and refrigerate uncovered for up to 3 hours allowing shrimp to air dry.

Sear and serve the shrimp

Remove shrimp from refrigerator. In a large bowl, toss shrimp with olive oil. Set a large, low-walled pan, preferably a cast iron griddle, over medium-high heat. Once the pan is smoking hot, increase heat to high and add half the shrimp spaced 1⁄2 inch apart. Sear shrimp for 2 minutes, gently pressing them against the pan to ensure full contact, then flip. Sear reverse side for another 2 minutes or until both sides are well caramelized and shrimp begins to curl, then transfer shrimp to platter and repeat with remaining shrimp. Season with coarse sea salt. Serve with charred lemons.

For the melon and cucumber salad with peppers

2 lb honeydew melon, cut into 1 1⁄2 inch thick rectangles lemon oil (to taste)
1 each Fresno chili, seeded and sliced thin
1 each Serrano pepper, seeded and sliced thin

coarse sea salt (to taste)
1⁄4 cup EVO
1⁄2 teaspoon lime zest, finely grated
1 tbsp fresh lime juice
4 each Persian cucumbers, sliced long ways 1⁄4 cup mint leaves, torn
1⁄4 cup lemon verbena leaves, torn
1⁄4 cup flat leaf parsley, torn

Directions

Place the honeydew melon in a vacuumed seal bag to compress place in cooler for 4 hours until very cold. Place chilies in a small bowl and toss with 1⁄2 teaspoon salt. Let Chiles stand for 10 minutes, or until salt dissolves stir in the olive oil and let the mixture stand at room temperature for 10 minutes until the oil taste piquant. Remove the melon from the refrigerator just before serving. Season with the lime zest and juice before serving. Scatter the chilies and some of the chili oil all around the platter. Scatter the cucumber slices and finish with scattering of the herbs and a sprinkling of salt.

You can connect with Chef Mikey on facebook as chefmichael.sanguinetti, Instagram as thechef_mikey or online at www.michaelsanguinetti.com.

Jul 20, 2016

In this episode, Chef Jody of Jody Cakes chatted about her history of being a Chef in both Texas and California, what inspired her to start honing her skills to a unique market, and how to make the perfect cakes--especially if they are Gluten Free or Vegan cakes.

Pumpkin Spice Vegan Cupcakes

1/4 cup soy milk
1 teaspoon. vinegar, preferably apple cider
1 cup all purpose flour, preferably unbleached
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup each vegan sugar and packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon each ginger, nutmeg and salt
1/8 teaspoon cardamom (optional)
Dash of ground cloves and allspice
1/2 cup pumpkin puree
1/4 cup unsweetened apple sauce
3 tablespoons canola oil
2 teaspoons vanilla extract

Preheat oven to 350 and line 12 count muffin tin with cupcake papers.

In large measuring cup, combine milk & vinegar to create soy “buttermilk. Allow to sit and curdle while preparing all the other ingredients.

In a large mixing bowl, combine sugars and whisk until smooth. Sift together all additional dry ingredients, including the spices and salt into the sugars. Whisk to combine.

In small bowl, stir together pumpkin, applesauce, oil and vanilla.

Pour wet ingredients into dry, adding soy “buttermilk” last. Combine all ingredients until smooth and pour into the prepared pan, filling cups about halfway.

Bake for 18-22 minutes or until the tops spring back to a light touch.

Vegan Cream Cheese Frosting

6 tablespoons Vegan Cream Cheese, such as Tofutti brand
2 tablespoons Earth Balance Vegan Buttery Sticks
1 teaspoon vanilla
4 cups confectioners sugar, sifted
2-4 tablespoons soy milk (as needed)

Cream together the cream cheese and butter and add vanilla. Add the sugar one cup at a time. If frosting is too thick, you may slowly add soy milk to loosen up to reach the desired consistency.

You can connect with Jody on www.JodyCakes.com, on facebook as JodyCakesHouston, or on twitter as @JodyCakes.

Jul 13, 2016

Owner and Chef for Pi Pizza HTX, Anthony Calleo, came on Chefs Coast to Coast to chat about his transition from Pi Pizza's Food Truck to their first (almost open) Brick & Mortar location. He shares his recipe for success and a few lessons he's learned along the way that can be applied to any endeavor. 

How to Prep Your Oven for the Perfect at Home Pizza:

  1. Get a pizza stone or use a cast iron skillet to place your pizza on
  2. Get two masonry bricks and place them in the bottom of your oven
  3. Set your oven to 500 degrees and let it heat for 2 to 2 1/2 hours
  4. Set your oven to broil and leave it on broil for about 10 - 15 minutes
  5. Put corn meal down on your pizza peel 
  6. Stretch out your dough, top your pizza and transfer it from the pizza peel to the pizza stone in the oven as quickly as possible
  7. Cook for 12 minutes

Connect with Pi Pizza HTX on Facebook as Pi Pizza HTX, Twitter as @PiPizzaHTX or Instagram as @PiPizzaHTX.

Never miss an episode! Subscribe on iTunes! Hear more episodes of Chefs Coast to Coast by visiting bit.ly/ChefsC2C!

Jul 6, 2016

Houston based restaurant owner, bar owner and serial entrepreneur, Marcus Davis, talks about The Breakfast Klub, The Reggae Hut and the Alley Kat in this episode of Chefs Coast to Coast. He debunks an urban legend about The Breakfast Klub, shares his biggest fail as a Chef and tells us the only two ingredients we need to make a great breakfast even better!

Connect with Marcus online at www.TheBreakfastKlub.com, or on Facebook as The Breakfast Klub!

Jul 6, 2016

Chef Amber Keyser of Houston, TX speaks about her journey to becoming a Chef, her first "Pinterest Fail" Chef Style, how you can be invited to her secret Black Door Dinner Society 5 course evenings and her go-to ingredient (and entire recipe) for home-made Guacamole so delicious you'll become known for it!

More about Amber: She is the owner of Spoon and Fork Catering, co-owner of Black Door Dinner Society, Sales and Events Manager at Landry's and founder of the Non-Profit Noah's Kitchen which feeds the hungry in Houston.

Chef Amber Keyser's Guacamole Recipe:
Just mix and enjoy!

  • 2 ripe avocado
  • ½  teaspoon Old Bay seasoning
  • 1 Tbsp of fresh lime juice or lemon juice
  • 2 Tbsp to ¼ cup of minced red onion
  • ¼ cup (or more) tomatoes
  • 2-3 tablespoons cilantro finely chopped
  • 1 serrano or jalapeno diced finely with no seeds

Chef Amber Keyser's Poor Man’s Lobster Rolls: Texas Style

  • ¾ pound cooked crawfish tail and claw
  • ½  cup mayonnaise (kewpie if available)
  • ½  cup finely diced celery (1 1/2 stalks)
  • 1 serrano or jalapeno diced finely with no seeds
  • 1 ½  tablespoons finely minced fresh basil
  • Pinch of freshly ground black pepper
  • 8 hawaiian rolls, grilled or toasted
  • Lightly dust with Old Bay

Chef Amber Keyser's Poor Man’s Lobster Rolls: Maine Style

  • ¾  pound canned or frozen imitation lobster meat (use fresh if you’re rich! Lol)  
  • ½  cup mayonnaise (kewpie if available)
  • ½  cup finely diced celery (1 1/2 stalks)
  • 1 tablespoon capers, drained
  • 1 ¼ tablespoons finely minced fresh basil or dill
  • Pinch of freshly ground black pepper
  • 8 hawaiian rolls, grilled or toasted
  • Lightly dust with Old Bay 

Connect with Chef Amber Keyser on Facebook as Spoon and Fork CateringBlack Door Dinner Society or on Twitter as ZooicidalBunnie.

1