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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: 2017
Aug 30, 2017

Diana Dávila, Executive Chef and Owner of Mi Tocaya Antojeria, is showing diners a glimpse into her heritage and soul through every dish. Dávila grew up in the kitchen, working for her parent’s taqueria since she was 10 years old. Being part of that world, she didn’t want to open her own restaurant at first. After years of cooking for prestigious chefs and restaurants, then moving to D.C., where she was recognized as a “Culinary Rising Star” and “Female Force”, Dávila came back to Chicago. She wanted to create a place where she could express herself through her food and so Mi Tocaya Antojeria was born!  Explaining the word, antojo, as longing or craving, Dávila’s dishes are meant to be a taste of home.  She wants to share with diners that feeling of nostalgia and belonging, and you can feel it when you’re at Mi Tocaya; whether it’s the deliriously delicious small plates, their tasty drinks, or the colorful and homey atmosphere, you feel like you’ve been invited inside a cultural insider’s house.  If you’re looking for innovative food that references the traditions and comforts of Mexican culture, then Mi Tocaya Antojeria is the place to go! Find out more about Diana Dávila in this week’s episode of Chef’s Coast to Coast.

 

A look into Mi Tocaya Antojeria

 

Dávila's signature dish, Peanut Butter Lengua

  

 

Pick your poison

 

 

The best guacamole ever

 

Connect with Mi Tocaya Antojeria through Instagram and 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! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading! 

Aug 9, 2017

Chef’s Coast to Coast is highlighting a past favorite interview on this week’s episode. The “Chef’s Special,” typically a dish that uses the season’s best ingredients, is our version of bringing to light the stories of chefs that really spoke to us.

 

Chef Darnell Reed talks about his biggest influence on his cooking career, his great grandmother, Luella, for whom he credits his recipes and restaurant namesake- Luella’s Southern Kitchen.  Having been in the industry for over 18 years, traveling the world and working in many prestigious hotels, Darnell still found his passion for cooking in the southern dishes of his childhood.  His food has been described as “hug” inducing, and has in fact, made grown men cry.  Listen on to learn about Chef Reed’s 15 years-in-the-making perfected roux, why his wanderlust and his dishes are rooted in New Orleans, and who his all-time favorite WWE wrestler is on this week’s Chefs Coast to Coast.

 

Try This Week's Recipe!

Luella's Maple Pecan Pie

Maple Pecan Filling:

2/3 Cup Lightly Packed Brown Sugar
6 Eggs Beaten
½ Cup Melted Butter
2 Tablespoons Cornstarch
½ Teaspoon Kosher Salt
1 ½ Cups Maple Syrup
3 Cups Pecan Halves

1.Whisk together the brown sugar and eggs.
2. Continue to whisk adding the melted butter, cornstarch and salt
until there are no visible lumps.
3. Lastly add the pecans and maple syrup.

PIE DOUGH:

1 Cup All Purpose Flour
1/3 Cup Cake Flour
1 Tablespoon Sugar
½ Teaspoon Kosher Salt
2 ounces Chilled Unsalted Butter cut into ½ inch pieces
2 ounces Chilled Lard cut into ½ inch pieces
3 Tablespoons Ice Cold Water

FOR THE DOUGH:
1. In a food Processor, blend the flours, sugar and salt. Add chilled
butter and lard and pulse until well combined.
2. Sprinkle water over flour and pulse until dough forms moist clumps.
3. Gather dough together and wrap tightly into a round dough.
4. Flatten dough into disk and wrap in plastic wrap.
5. Refrigerate for about one hour.
6. Roll into a buttered and floured pie dish and freeze for at least
one hour. This helps prevent your crust from shrinking during baking.
7. Line the dough with parchment paper and fill with dry beans or pie
weights and bake at 400 degrees for 35 minutes.
8. Remove the paper and beans and you are ready to fill and bake your pie.

NOW TO BAKE:
1. Fill the crust with the filling.
2. Bake at 350 degrees for 55-60 minutes.

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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!

 

Jul 26, 2017

If you like animals, food and cute things, then you are going to love Jessi Zabarsky’s comics! Influenced by her artist parents, she became exposed to comics such as The Adventures of Tintin and Calvin and Hobbes at a very young age.  She was just 12 years old when she realized she wanted to be a comic artist, practicing and tracing to hone her craft.  It was after college when she became exposed to the growing world of food comics.  Inspired by the works of Lucy Knisley (especially her comic Relish), Jessi had an epiphany: “Draw recipe comics!” Since then, Jessi has drawn many comics, made lots of cute things for her Etsy store, and of course, drawn lots of food and animals. Check out her work on hugbox.tumblr.com and buy her most popular comic, Witchlight, on Czapbooks.com

 

Want to Try the Recipe? 

Check out more of Jessi's Comics Here

 

Jessi's recipe Heaven and Earth

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

You can connect with Jessi on Twitter and see all her work and cute things here.

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!

Jul 19, 2017

Full disclosure: If you are a foodie creative that wants to learn how to take the best food pics for your Instagram feed, you NEED to listen to our latest episode with Mira Zaki. Obsessed with taking Polaroids as kid, Mira received a degree in Commercial Advertising Photography with her work published on Edible Brooklyn, Edible Manhattan and the New York Times (just to name a few). Through her travels along with her Egyptian background, she developed a love for food. Mira’s passion for photography and food brought her to a 5-year career photographing for the James Beard Foundation. Being part of such a prestigious experience, she has had her fair share of exotic dishes and meeting celebrity chefs. What’s Mira’s advice for leading such an exciting life and career? To quote her favorite band, Pearl Jam, “Always remember what your pilot was” a.k.a. what sparks your passion and curiosity?  She promotes living a life fueled by the things you love! To learn more about what lighting and angles get your foodie pics more Insta-likes, and the Canon camera you need to start your food photography career, stay tuned to this week’s podcast.

 

 

 

Mira Zaki's Food Photography

Try This Week's Recipe

Mira Zaki's Mom's Egyptian Style Basbusa (as seen on Food52)

 

Mom's Egyptian Style Basbusa

Basbusa Ingredients

  • 3cups Cream of Wheat Cereal or Farina (regular not instant)
  • 2cups Granulated sugar
  • 1cup Low-fat plain yogurt
  • 1teaspoon Baking powder
  • 1/2teaspoon Salt
  • 1piece Blanched Almond per piece of Basbusa

Directions

  1. Preheat oven to 350F.
  2. Line 13x9 baking pan with parchment paper.
  3. Gather Basbusa dry ingredients: Cream of Wheat, salt, baking powder, and sugar.
  4. In a large bowl, stir cream of wheat, salt, baking powder and sugar well
  5. After dry ingredients are mixed well, add yogurt and mix to blend.
  6. Pour batter evenly into 13x9 parchment paper lined pan.
  7. Bake Basbusa for 30 minutes at 350F (be sure to not overbake!!)
  8. Remove from oven after 30 minutes and score into squares or diamond shapes.
  9. After scoring Basbusa, place one whole blanched almond in the center of each piece.
  10. Put Basbusa back into the oven at 350F and bake for an additional 10-15 minutes or until top is golden brown.
  11. While Basbusa is baking, start preparing syrup.

Syrup Ingredients

  • 2cups Granulated sugar
  • 2cups Water
  • 1tablespoon Rosewater

Directions

  1. In a medium-sized pot, place sugar and water.
  2. Stir sugar and water on medium heat until sugar dissolves.
  3. After sugar dissolves, simmer on low heat for 10-15 minutes.
  4. Remove from heat after 10-15 minutes have passed.
  5. Add Rosewater to the sugar/water syrup and stir.
  6. Set syrup aside until Basbusa is done.
  7. When Basbusa is done, carefully remove from oven.
  8. Pour syrup immediately all over Basbusa and cover with foil tightly.
  9. Allow syrup to fully absorb into Basbusa.
  10. After Syrup has fully absorbed, serve at room temperature (best served with whipped cream)

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

Take a look at Mira's work here. You can also find her 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! 

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) 

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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! 

May 12, 2017

Zachary Casler is an avid food photographer/blogger and is the Founder and CEO of Dindr – Houston’s first social dining app. What is Dindr?  It’s an app that allows you to choose where, when and what you want to eat. You swipe through mouthwatering pictures of dishes from local restaurants to determine your dining experience. Once you’ve settled on the restaurant, you find friends from your community to invite to the meal.  It’s pure genius! Since Zach has such a long history with the food and local restaurants of Houston, he certainly knows a thing or two about where to eat.  Find out where Zach’s favorite spots are to grab some tasty Thai, the secret to amazing Latkes, and how you can add him on Dindr to meet up for an 8pm ice cream date.  Dindr is only live in Houston, so lucky Houstonians head to www.dindrapp.com to download the app and give it a try.  Everyone else, demand Dindr be nationwide!

Go to Dindrapp.com to download the app now!

 

Follow their awesome Instagram!

 

Try the Recipe!

Momma’s Old Fashioned Latkes with a Taro Twist 

 Ingredients:

  • 2 Large Idaho potatoes
  • 1 Large taro root (2x size of 1 potato)
  • 1 Large onion, grated
  • 2 Eggs, beaten with 1 TBSP potato/taro juice
  • 1 TSP Salt
  • 3 TBSP Flour
  • ½ TSP baking powder
  • Crisco oil for frying
  • Salt + Pepper to taste 

 Directions:

  1. Wash, Peel and grate potatoes/Taro Root.
  1. Drain off all liquid thoroughly.
  1. Add grated onions, eggs, salt, and pepper. Mix well.
  1. Heat ½ of the Crisco oil in a frying pan to hot.
  1. Drop mixture into pan with a large spoon and fry to brown on both sides.
  1. Place latke on paper towel to drain excess oil after frying.
  1. Keep warm by placing on foil-lined cookie sheet in a warm oven.
  1. Serve to friends and family with sour cream and applesauce.

 

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

Download Dindr at www.dindrapp.com,. Connect with Dindr 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! 

Apr 24, 2017

Chris “Crash” Hethcox is a bold man with an equally bold nickname.  Known by everyone as Crash, he takes a similar approach to his career in cooking- going all in with force and bravado.  His energetic and determined spirit has brought him many honorable awards throughout the years such as being named “Top 10 Places to Eat in TN” (Deep South Magazine), awarded “Late Night King of Memphis” (Last Call Food Brawl), numerous trophies in national BBQ cook-offs, and has been featured in Southern Living magazine and appeared on BBC America’s “Chef Race: UK vs U.S.” and Larry Csonka’s  “North to Alaska”.  Crash’s cuisine is heavily rooted in southern classics, and he prides himself as a mean Pitmaster with serious BBQ skills.  Keep listening to find out what 5 spices are an absolute must for any cook, where to find the best Thai food in Houston, and get a “Crash” course on what it takes to make it in the chef world.  

 Try This Week's Recipe!

 

Mediterranean Salad 

Ingredients:

  • 4 Bell Peppers (1 ea: Green, Red, Yellow, and Orange) diced small
  • 1 Yellow Onion diced small
  • 3 Celery Stalks diced small
  • 3 Heirloom Tomatoes diced small
  • 2 English Cucumbers diced small
  • 1 bunch Parsley chopped
  • 1/2 Cup Mint chopped
  • 1 Can Garbanzo Beans drained
  • 2 Lemons zested and juiced
  • 3/4 cup high quality Extra Virgin Olive Oil
  • 1 cup Feta 
  • 1/2 TSP Crushed Red Pepper Flakes
  • Kosher Salt and Pepper to taste

Directions:

  • Mix all ingredients in mixing bowl and incorporate well
  • Allow to sit in refrigerator for 1 hour before serving
  • ENJOY!
  • Serving Suggestions: Service in avocado halves or add Bacon and Shrimp for extra goodness

Give us some Feedback!

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

Connect with Crash via 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! 

Mar 29, 2017

Sean Carroll, the spirited food maestro behind crepe cart Melange Creperie, was first inspired to bring the art of crepes back to Houston after his honeymoon to Paris.  He enjoyed the flare and technique behind making crepes describing it as “food performance art.”  Once Sean decided to start his own cart, he did in depth research and became surprised by how many cultures have their version of the crepe.  One in particular, the Jianbing, is China’s version of a breakfast crepe that has made its way onto the Melange Creperie menu. Using these different cultural influences along with fresh, seasonal ingredients from the heart of Houston, it isn’t any wonder how Melange Creperie was able to snag 2016’s Best Crepe Award.  Sean is currently working on Melange Creperie’s first restaurant on Heights Boulevard, so keep a look out for its opening in 2017! For now, you can catch Sean and his delicious crepes at The Conservatory, East Side Farmers Market, City Hall Market on Wednesdays, or follow Melange Creperie on Facebook and Twitter to find where they’ll pop up next.

 

Melange Creperie at the Conservatory

The crepe cart!

 

 

Try This Week's Recipe!

Texas Beet Salad

 

Ingredients:

  • 5 Beets preferably Candy Cane or Golden Beets, peeled
  • 4 Radishes or 2 Green Apples
  • 1 Green Onion, chopped finely
  • 1 Garlic Clove, smashed and chopped finely
  • 2 pinches of Parsley
  • 1 Meyer or Ponderosa Lemon, juiced and zested
  • 3 TBS of Fruit Juice your choice
  • Pinch of Salt
  • 2 pinches of Black Pepper

Directions:

  • Chop beets and apples or radishes into matchsticks, roughly.  
  • In a medium bowl, add onion, parsley, garlic and zest, then stir.
  • Add liquid ingredients and salt and pepper, stirring gently. 
  • Ready to Serve!

 

Give us some Feedback!

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

Connect with Melange Creperie 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 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! 

Mar 15, 2017

Café Tola is a café specializing in coffee and empanadas built upon a literal labor of love.  Run by Victoria Salamanca with the help of her husband, Gerardo, you can tell Café Tola is their baby; it combines the handmade, extremely delicious empanadas made by Victoria with the artistic pop culture influenced art and toys collected by Gerardo.  The name comes from Victoria’s grandmother, whom she is named after.  Tola is a play on Victoria’s nickname, Tolita, thus creating the perfect name for a spot that encompasses all of her loves and passions.  The couple is currently working on Dona Tola, which is coming up soon in the Southport Corridor.  Dona Tola will feature slow braised stews and other Latin comfort food that exude stomach hugging feels. Tune in to learn about Victoria’s and Gerardo’s adorable relationship, what influences the art  and food behind Café Tola, and their secret aspirations to make “doggie” friendly empanadas. If you have a chance, check out Gerardo’s speak easy style toy store!

interior

Inside Cafe Tola on California Ave

Mural outside Cafe Tola

 

Try This Week's Recipe!

Queso Flameado Recipe

Queso Flameado Ingredients:

  • 1 cup sliced button mushrooms
  • 1 cup sliced portabello mushrooms
  • 1/2 cup roasted, peeled and sliced red peppers
  • 1/2 cup roasted peeled and sliced poblano peppers
  • 1 bunch fresh cilantro to taste
  • 2 cups shredded queso chihuahua cheese
  • 1 oz. tequila to pour over ingredients once they are melted to set a flame and extinguish with lime
  • Queso Fresco crumbles

Salsa Verde Ingredients:

  • 1 cup charred tomatillos
  • 3 each charred jalapenos
  • Fresh garlic cloves to taste
  • Salt and Pepper to taste

Directions

  • Saute mushrooms til soft, then add peppers, poblanos and onion
  • Saute ingredients together then add cheese and Salsa Verde
  • When all ingredients are well incorporated, add tequila to create a flambe then extinguish by squeezing fresh lime over flame
  • Garnish with Queso Fresco crumbles
  • ENJOY!

 

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

Connect with Cafe Tola 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 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! 

 
Mar 1, 2017

Chef’s Coast to Coast is highlighting a past favorite interview on this week’s episode. The “Chef’s Special,” typically a dish that uses the season’s best ingredients, is our version of bringing to light the stories of chefs that really spoke to us. 

I chatted with Ricky, co-founder of Whisk Chicago, a burger and brunch restaurant that serves Ron Swanson-inspired eats like steak hash, steak & eggs, and the house burger an 8oz burger topped with chihuahua cheese, chipotle mayo, guacamole, and tortilla strips. The restaurant was founded by two brothers who have a deep love for food, parks & rec and all things brunch and burgers. Enjoy!

Try this Week's Recipe!

Chicken Tinga Recipe

Ingredients:

  • 1 Whole Chicken
  • 2 Medium Yellow (Spanish) Onions
  • 5 Garlic Cloves Peeled & Whole
  • Bay leaves
  • Salt/Pepper
  • 1 Can of Chipotle Peppers in Adobo Sauce
  • 1 Can of Chef Style Tomatoes

Directions:

  • In a stock pot add the whole chicken, chopped onion, garlic, bay leaves, salt and pepper.
  • Fill with 3/4 of water or just enough to cover the whole chicken.
  • Cook for about 15 minutes or until chicken is cooked, remove from water and set aside to cool.
  • In a shallow pan add a cup of sliced onion, add salt and pepper and cook until onions are translucent.
  • Add a can of tomatoes, bay leaves and half of the can of chipotle peppers (add more or less if you want the dish to be mild or spicy).
  • Bring to a boil then reduce heat.
  • Take the chicken and shred by hand.
  • Add chicken to the sauce and cook it for 2-5 minutes.
  • Use for tacos, tostadas or dip with chips

ENJOY

Give us some Feedback!

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

Connect with Whisk on Facebook 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!
Check out this episode!

 

 

Feb 15, 2017

Chef E.J. Miller has a long relationship with food that was first inspired by his aunt’s hospitality. To him, his aunt cooks the perfect home cooked meal from heart (she never uses a recipe!) and never lets anyone leave hungry. Through his years of cooking he brought the concept of quality home cooked meals with him.  It was during his time at Down House he began to build lasting relationships with local farmers and ranchers. This influenced him to use the best locally sourced ingredients in his dishes. Now he works as Executive Sous Chef at Riel with Executive Chef Ryan Lachaine focusing on food that represents both Riel and the food purveyors they work with. As an avid fan of punk, hip-hop, and bourbon, listen in to find out how his years in punk bands actually help him in the kitchen, what karaoke bar to go to find him singing Boys 2 Men, and the Houston spots you should eat at.  And don’t forget to order the Jell-O Shot next time you dine at Riel!

 

TRY THE RECIPE!

old fashioned jell-o shots

 

Old Fashioned Jell-O Shots

Old Fashioned Jell-O Shots

yield: 8 servings

8, 2-ounce portion cups

1 Cup Sugar

1/8 Cup Orange bitters

1/8 Cup Angostura bitters

2 sheets gelatine

2/3 cup rye whiskey

3/4 cup soda water

1/2 cup water

 

Directions:

1) Bloom gelatin sheets in ice water

2) While blooming gelatin combine sugar, bitters, and ½ cup of water in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. 

3) Reduce heat to low. Add soda water and bloomed gelatin. Stir constantly until gelatin is dissolved, about 2 minutes.

4) Remove from heat and stir in whiskey

5) Pour into 2 oz portion cups and refrigerate for 3 hours, or until fully set.

 

 

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

Connect with Riel on 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!



 

 

 

Feb 1, 2017

Will Goodwin, owner of Spoken Café, is a self-proclaimed “handyman” who once went to school for architecture but then found himself in the coffee/café world.  A New Orleans transplant, his penchant for big and bold flavors come through in his menu.  Will worked at Spoken Café when it was originally known as Beans & Bagels.  Already a familiar face to the neighborhood (and a charming and charismatic one at that), he decided to buy Beans & Bagels and make it his own – renovating the entire place with wood furnishings he built himself! Since 2015 he has been running Spoken Café with his wife and his team of 12 awesome coworkers churning out delicious creations.  A man who never wants to let good food go to waste, he prides himself on “salvaging white beans” and “resurrecting” watermelons.  Tune in to learn Will’s story, and listen to the full episode to find out what region of Louisiana he’s from in order to win a $25 gift card to Spoken Café!

will goodwin

 

 

Try the Recipe!

 

will goodwin

 

Velvety Cauliflower Soup with Crispy Floret Garnish

Ingredients:

1 head cauliflower

1 small to medium onion diced

3 cloves garlic minced

Vegetable stock

Olive Oil

Kosher salt

 

Directions:

  • Shave off 3/4 of outer florets of head cauliflower and set aside
  • Add onion and garlic to olive oil in a pot and sautee till translucent
  • Rough chop remaining cauliflower and add to pot to sweat out for about 10 min
  • Add vegetable stock till ingredients are barely covered and simmer till cauliflower is tender
  • Once tender run contents of pot through Vitamix or high speed blender (start at low speed then move to highest setting)
  • Put olive oil into skillet and carefully brown the set aside shaved florets till crispy
  • Set onto paper towel to drain off excess oil and pour off and save remaining oil from skillet
  • Salt and pepper soup to taste and serve with a sprinkling of shaved browned florets and a drizzle of the browned oil

Give Us Some Feedback!

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

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!

 

 
Jan 18, 2017

Chef's Coast to Coast is highlighting a past favorite interview on this week's episode. The "Chef's Special," typically a dish that uses the season's best ingredients, is our version of bringing to light the stories of chefs that really spoke to us. 

This week’s episode features Chef Joey Celmer who has more than 15 years experience in the culinary industry. Upon graduating from Le Cordon Bleu Culinary Institute with honors, Celmer worked throughout the greater Chicago area in healthcare and as a private chef learning the importance of nutrition, organization, meticulous service and dietary needs. His extensive background has lead him to work with leading chefs in France, Italy, Greece, Brussels and Kenya. He has been honored to serve government officials, embassy leaders, professional athletes and royalty.

Chef Joey shares the perfect midday snack or party appetizer with this delicious tomato, corn and avocado bruschetta:

Tomato, Corn and Avocado Bruschetta
Makes 12 to 14

Ingredients:

  • 1 Cup Fresh Corn
  • 1 Cup halved Cherry Tomatoes
  • 1 Avocado, small cubes
  • 2 teaspoon red wine vinegar
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic ground into paste
  • ¼ teaspoon Salt
  • 10 Grinds of Pepper
  • 8 Large Basil Leaves, chiffonade
  • 12 to 14 Slices of Ciabatta Bread brushed with olive oil

Directions:

  1. In a large bowl, combine vinegar, Dijon. Gradually whisk while drizzling in olive oil. Whisk until the vinaigrette is emulsified. Season with salt and pepper.
  2. To the bowl add sweet corn and tomatoes. Gently mix until all ingredients are covered. Add the avocado dices and basil and fold gently. Set aside.
  3. Cut 12 to 14 slices of ciabatta bread into ½ thick slices. Brush each side lightly with olive oil and grill on both sides until toasted.
  4. Top each slice of the toasted bread with the tomato, corn and avocado mixture. Either serve whole or cut in half. An optional garnish is shaved parmesan.

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

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