Short Rib Chili Verde

Short Rib Chili Verde~Chef and a Baker
Winter is coming and it’s time to bust out the chili.
I do love a good chili verde, but when you add a fatty, tender and melt in your mouth short rib, it just makes it awesome. This chili has a great sour component with the tomatillo, salty from the chicken stock and roasted garlic to give a push right to the edge.
A quick avocado crema and some pickled red onions round out this chili.
Short Rib Chili Verde
 
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I do love a good chili verde, but when you add a fatty, tender and melt in your mouth short rib, it just makes it awesome. This chili has a great sour component with the tomatillo, salty from the chicken stock and roasted garlic to give a push right to the edge. A quick avocado crema and some pickled red onions round out this chili.
Chef and a Baker:
Recipe type: Main
Cuisine: Mexican
Serves: 8
Ingredients
  • 1 small diced red onion
  • 1 pound tomatillos, husked rinsed and cut in half
  • 4 garlic cloves
  • 2 tablespoons blended oil
  • 2 pounds diced short rib (I like chuck tail flap)
  • 4 cups chicken stock
  • 1 cup chopped cilantro
  • toasted cumin
  • toasted coriander
  • habenero paste
  • pickled red onions
  • chili oil
  • salt
  • 1 tablespoon bacon fat
Instructions
  1. Sear short rib pieces in bacon fat
  2. Toss tomatillos, garlic, red onions with oil and salt in a bowl and then roast in oven until golden brown
  3. Combine chicken stock with short rib in a pot and add roasted veggies, cumin, coriander, habenero paste and chili oil and simmer for 2 hours
  4. Blend cilantro and water in a blender to make a bright green paste and add to chili
  5. Garnish with pickled red onions and cilantro
Short Rib Chili Verde~Chef and a Baker
Short Rib Chili Verde~Chef and a Baker

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Key West Conch Fritters

Key West Conch Fritters~Chef and a Baker
Everybody needs a little taste of Florida wherever they may be.
Living in the mountains in Utah, these fritters bring me back to those good old beach-side days.
If your curious, conch is technically known as a gastropod aka snails or slugs. Don’t let that scare you because when you add some flavor and fry them they’re absolutely delicious.
These conch fritters come with a Caribbean fry sauce and plenty of cilantro, lime zest and flavor.
Key West Conch Fritters
 
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These conch fritters come with a Caribbean fry sauce and plenty of cilantro, lime zest and flavor.
Chef and a Baker:
Recipe type: Appetizer
Cuisine: Carribean
Serves: 5
Ingredients
  • 1 cup small diced conch
  • 1 cup cornmeal
  • 1 cup AP flour
  • 2 teaspoons sugar
  • 1 tablespoon salt
  • ½ small dice red oniion
  • 2 tablespoons scallions
  • ½ small diced red bell pepper
  • 2 tablespoons melted butter
  • 2 teaspoons baking powder
  • 2 cups buttermilk
  • 1 tablespoon curry powder
  • 2 tablespoons lime zest
  • 1 bunch cilantro
  • Caribbean fry sauce:
  • lime zest
  • 1 cup mayo
  • ½ cup castup
  • ¼ fresh lime juice
  • salt
Instructions
  1. Stir cornmeal, flour, sugar , salt , baking powder, buttermilk, onions, spices and pepper together and mix well.
  2. Using an ice cream scoop, scoop balls into the fryer for 3 or 4 minutes until golden brown
  3. Mix all fry sauce components together.
  4. Garnish with cilantro and zested lime
Key West Conch Fritters~Chef and a Baker
Key West Conch Fritters~Chef and a Baker

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Cajun Smoked Chicken Wings

Cajun Smoked Chicken Wings~Chef and a Baker
Everybody loves chicken wings.
Some of my problems with the way that they are mass produced and sold are that they lack flavor, the wings are too small and when you sauce and toss them, they turn into an oily puddle of gobbly gook.
When I set out to make these wings for the restaurant, I wanted to make sure that they were big and meaty enough, they had some kind of a flavorful rub and I put the sauces on the side to avoid making a big mess.
So these are first rubbed with a Cajun style rub, not too spicy but still bold, so you know that the heat is there lurking. Then they’re smoked for additional flavor before being finished in the fryer. I added some veggies in a giardiniera style of pickled bite-size veggies to add a sour component and create a little more interest.

Cajun Smoked Chicken Wings
 
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So these are first rubbed with a Cajun style rub, not too spicy but still bold, so you know that the heat is there lurking. Then they're smoked for additional flavor before being finished in the fryer. I added some veggies in a giardiniera style of pickled bite-size veggies to add a sour component and create a little more interest.
Chef and a Baker:
Recipe type: Appetizer
Cuisine: American
Serves: 20
Ingredients
  • 1 pound drummet wings
  • assorted veggies:
  • broccoli florets, carrots, cauliflower florets, red bell pepper
  • lime juice
  • corn starch
  • Cajun rub:
  • old bay
  • mustard powder
  • blackening spice
  • salt
Instructions
  1. Rub wings with cajun spice mix
  2. Pickle veggies in lime juice and salt
  3. Smoke wings for 3 hours at 225 degrees
  4. Toss wings in light dusting of corn starch
  5. Flash in the fryer for 30 seconds
  6. Top wings with pickled veggie mix and put your favorite sauces on the side

 

Cajun Smoked Chicken Wings~Chef and a Baker
Cajun Smoked Chicken Wings~Chef and a Baker

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Chef and a Baker
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Thai Inspired Street Noodles

Thai Inspired Street Noodles~Chef and a Baker
I’ve most definitely been on an Asian kick lately. I even went out and bought a wok. It had to have been the best five dollars I’ve spent in awhile.
It seems like everyone ( including me ) has been doing Pad Thai, so here is a little twist on an exotic classic. It has a variation of that sweet, salty, spicy and sour sauce with veggies and either marinated tofu or chicken that’ll go great with this bowl of deliciousness.

Thai Inspired Street Noodles
 
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A play on Pad Thai with a twist on this exotic classic.
Chef and a Baker:
Recipe type: Entree
Cuisine: Thai
Serves: 2
Ingredients
  • ​Thai rice noodles
  • Sesame oil
  • Chicken or Tofu
  • Ginger, minced ​
  • Garlic, minced
  • Spiralized zucchini and squash
  • Shredded carrots and purple cabbage
  • 2 eggs
  • green onions, sliced
  • fresh cilantro
  • roughly chopped peanuts
  • Lime wedge
  • Pad Thai Sauce:
  • 3 tbl water
  • 3 tbl brown sugar
  • 3 tbl soy sauce
  • 3 tbl fish sauce
  • 3 tbl lime juice
  • 2 tbl rice vinegar
  • 1 tbl sambal
  • 1 tbl lime zest
Instructions
  1. Soak rice noodles in a bowl covered in warm water for 30 minutes or until pliable.
  2. Make Pad Thai Sauce by pouring hot water over brown sugar to dissolve and add remaining ingredients and mix well.
  3. Heat wok to medium-high heat. Add 1-2 tablespoons of sesame oil and add seasoned chicken or tofu. Cooked until browned and remove.
  4. Add aromatics and veggies and saute until firm, add half of the pad thai sauce. Add eggs and cook then add noodles and then chicken or tofu and remaining pad thai sauce.
  5. Using two utensils, use a gentle "lift and turn" method to fry noodles (like tossing a salad). Stir-fry in this way 5 minutes, or until noodles are chewy 'al dente'. If you find your pan too dry, add a little more oil.
  6. Noodles are done to perfection when they taste chewy and a little sticky. Taste-test for seasoning, adding more fish sauce until your desired flavor is reached (I usually add up to 1 tablespoon fish sauce).
  7. Finish with generous sprinklings of fresh cilantro, green onion, and peanuts. Add fresh lime wedges to be squeezed over before eating.

 

Thai Inspired Street Noodles~Chef and a Baker
Thai Inspired Street Noodles~Chef and a Baker

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Chef and a Baker

 

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Wild Albacore & Hamachi Poke with Tropical Fruit Slaw

Wild Alabacore & Hamachi Poke w/ Tropical Fruit Slaw
It’s time for one the premier culinary events in Utah, and for this event I’ll be submitting my Wild Albacore & Hamachi Poke with Tropical Fruit Slaw.
I’ll have to have over 1200 one ounce portions ready by Sunday morning. My knife hand is already trembling with all that cutting and chopping that I need to do. . .
UPDATE: The Event was a huge hit.  My assistant Edgar and I served over 800 portions of poke. Lots of attention and compliments on the dish, which only serves to feed my ever growing ego (or confidence ) depending on how you look at it.
I wanted to make this colorful and fresh to echo my view of summer. The key to making this memorable and delicious is most definitely the quality of the fish.
Taste of the Wasatch 2017
Taste of the Wasatch 2017
Wild Alabacore & Hamachi Poke with Tropical Fruit Slaw
 
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Chef and a Baker:
Recipe type: Appetizer
Cuisine: Asian
Serves: 15
Ingredients
  • Poke:
  • 2 ounces raw sashimi-grade hamachi and albacore tuna, cut into ½-inch cubes
  • 3 ounces pickled red onion, cut into ¼-inch dice
  • 3 English cucumbers peeled and seeded if skin or seeds are tough, cut into ½-inch cubes
  • 1 fresno chili, thinly sliced
  • 2 cups lemon zest
  • 1 teaspoon white and black sesame seeds
  • 4 teaspoons soy sauce, more or less to taste
  • 2 teaspoons extra-virgin olive oil, more or less to taste
  • 2 teaspoons sesame oil
  • Salt and pepper
  • Tropical Slaw:
  • ¼ cup cider vinegar
  • ¼ cup canola oil
  • 2 tablespoons sugar
  • Kosher salt and freshly ground black pepper
  • 12 ounces fresh pineapple, cut into ½-inch cubes
  • 1 large, ripe mango, cut into ½-inch cubes
  • ½ head red cabbage, finely shredded
  • 3 green onions, green and pale green parts only, thinly sliced
  • ¼ cup roughly chopped fresh cilantro leaves
Instructions
  1. Poke:
  2. Combine hamachi, albacore, onion, cucumber, lemon zest and EVOO in a bowl.
  3. Add sesame oil, soy sauce, with salt to taste.
  4. Finish with sesame seeds, puffed rice, fresno chili and a squeeze of soy sauce and sesame oil.
  5. Tropical slaw:
  6. Combine the cider vinegar, canola oil, sugar and some salt and pepper in a bowl and whisk until the sugar dissolves.
  7. Combine the pineapple, mango and red cabbage in a large bowl. Season with salt and pepper, add the dressing and toss to coat. Add the green onions and cilantro and toss again. Cover and refrigerate for at least 1 hour before serving.
Wild Albacore & Hamachi Poke with Tropical Fruit Slaw~Chef and a Baker
Wild Albacore & Hamachi Poke with Tropical Fruit Slaw~Chef and a Baker

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Chef and a Baker
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