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Chefs Coast to Coast

From the Gulf Coast to the Gold Coast, I talk with Chefs and Owners of Hometown Hero Restaurants and find out what goes on behind the kitchen doors and how they make the dishes we love.
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Now displaying: June, 2017
Jun 28, 2017

Jonathan Levine of Jonathan’s The Rub has lived many different places and many different lives before settling in Houston.  Born and raised in Brooklyn, he grew up near Coney Island beach surrounded by surf, sand and seafood and eating his mother’s cooking. Jonathan’s own love for cooking began in Boston when he went away for college.  Trading his roommates chores and essays for free stir-fry, Jonathan found himself spending most of his time perfecting his stir-fry dishes instead of grinding away at his books. After college, he spent years being dissatisfied in the trading world, and gave it all up to start a catering business in Houston. Then he opened Jonathan’s The Rub in 2009. You can find Jonathan working alongside his son, Sam, and daughter, Jessica. The rest of his team is also treated like family, and The Rub is a place where “you feel comfortable, be yourself and, hopefully, leave with a few more friends and a satisfied appetite.” To hear more about Jonathan, his family and his secret to success, tune in to this week’s episode.

 

Try This Week's Recipe!

Penne Lasagna

Ingredients

  • 4 Oz Ground Italian Sausage
  • 4 Oz Ground Beef
  • 1/4 Cup Diced Onion, Celery, Peppers, Cooked Carrots
  • 1 Tbs Diced California Garlic
  • 1 Tbs Parmesan Reggiano
  • 1 Tbs Pecorino Romano
  • 3 Oz Fresh Mozarella
  • 2 Oz Fresh Whole Milk Ricotta
  • 2 Cups Marinara Sauce
  • 1/4 Cup Dry Red Wine
  • 2 Cups Penne Rigate - cooked Al Dente
  • To Taste: Salt, Pepper, Red Pepper Flakes, Dash of Nuoc Mom (Fish sauce)

Directions:

  • Sauté first four ingredients
  • Add the rest of the ingredients except the penne
  • Stir till nicely blended
  • Add penne
  • Heat and serve
  • Enjoy!

Give us some Feedback!

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

Connect with Jonathan's The Rub 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! 

Jun 9, 2017

Cristina Hendrickson is an Executive Pastry Chef at Primehouse, the #1 Steakhouse in Chicago voted by Chicago magazine. Working alongside James Beard nominated chefs to landing her prestigious role at Primeshouse, Cristina found baking to be her calling from an early age. Learning how to bake from her mother and grandmother, she used her knowledge and entrepreneurial spirit to start a business as early as high school teaching baking classes out of her parent’s kitchen. Cristina’s hard work, creativity and meticulousness are a few recipes behind her success.  Take a listen to find out what she turns up to to rock out in the kitchen (hint: it’s a poppy rager), what five ingredients are essential to her baking and why ginger is the secret ingredient to a killer fruit pie.

 

(Cristina Hendrickson)

(Shortbread Cookies)

 

Try This Week's Recipe

 

Shortbread Cookies

 Ingredients:

  • 1140 grams of AP Flour
  • 570 grams Unsalted Butter
  • 12.5 grams Salt
  • 25 grams Vanilla Paste
  • 120 grams Egg Yolks (plus extra)
  • 400 grams White Chocolate Chips
  • Sugar in the Raw

Directions:

  • Cream together the butter, sugar and salt until combined
  • Add in the egg yolks until just combined
  • Add in the AP flour until just combined
  • Add in the white chocolate chips until just combined
  • Line an 18" x 13" sheet pan with a Silpat or parchment paper
  • Put your dough into your prepared pan and top with another Silpat or parchment paper and roll until smooth and even
  • Remove Silpat or parchment paper
  • Dock with a fork, brush with extra egg yolks and sprinkle an even layer of sugar in the raw on top
  • Bake 350F degree oven for 45 - 50 minutes 
  • Cut while still warm with serrated knife, 1x2 inches

**Substitutions: Sub other chocolate (chips or chopped) for white chocolate chips also can sub dried fruit (dried cranberries/dried cherries) 

Give us some Feedback!

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

Connect with Primehouse on 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! 

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