Monthly Archives: January 2013

Super Bowl Recipes by Super Chefs

Superbowl-Chefs-Recipes-Food-Fashionista

Super Bowl XLVI is right around the corner and we know that many of you are either hosting your own game day party, or attending a gathering as a guest. Even if you aren’t a big fan of football, we know you’re a fan of food, and there’s going to be plenty of that to go around on this very special football Sunday.

Food Fashionista asked some super Chefs to share their favorite recipes for the annual football festivities. Best part of all, you can easily create these unique and tasty recipes at home with the step-by-step instructions and ingredients listed by these professional chefs.

This year, forego being the friend who brings the bag of chips and jar of salsa, and impress your friends with one of the dishes below. We can’t predict if it’ll be the San Francisco 49er’s or the Baltimore Ravens who’ll be holding up the trophy this year, but we can guarantee that you’ll be a winner in the eyes of your Superbowl party comrades and foes if you make one of these recipes for this coming Sunday’s big celebration.

Justin-Simoneaux-Food-Fashionista-Recipe

Chicken & Andouille Sausage Gumbo Recipe by Chef Justin Simoneaux (Boxing Room)

Chef Justin Simoneaux’s recommended recipe is Smoked Chicken & Andouille Sausage Gumbo, because it’s hearty and can feed a group! Also, since the Niners are playing the Ravens in his home state of New Orleans, it’s like bringing a little taste of the South to San Francisco.

As you can tell from the photo, Justin’s team is the Saints!

Hoss-Zare-Food-Fashionista-Recipe

Roasted Chicken Wings in Fesenjoon Sauce Recipe by Chef Hoss Zare (Zare Fly Trap)

“My recipe is for roasted chicken wings in fesenjoon sauce. This is simple and uncomplicated, the sauce even matches my favorite team, the niners. This recipe is easy and a crowd pleaser. The color is reminiscent of the 49ers. Prediction – 49ers: 36, Baltimore: 24″ – Hoss Zare

Cassava-FoodFashionista-Recipe

Curry Puffs Recipe by Kris Toliao & Yuka Ioroi (Cassava Bakery + Cafe)

Kris is more of a Manchester United Football fan, but he does like the 49er’s and Yuka really likes the New Orleans Saints because she says “their story is beautiful.

Mark-Dommen-Food-Fashionista-Recipe

Chipotle Chili Glazed Dungeness Crab Recipe by Chef Mark Dommen (One Market Restaurant)

I chose this recipe because I wanted to do something with crab, keeping the main ingredient local as the 49ers are in the Superbowl.  I also wanted to make it finger food and fun so that people had to use their hands to eat it.  I like to compare it to the shellfish version of chicken wings and something that would go really well with cold beer on Superbowl Sunday.  The crab could easily be substituted for head on shrimp in the shell.” – Mark Dommen

Mark’s favorite football team is the 49ers!

Michael-Mina-Food-Fashionista-Recipe

Cioppino, Crab Toasts, and Crudite Recipe by Chef Michael Mina (Mina Group & CookTasteEat)

Chef Michael Mina is a 49er faithful and these are Chef Mina’s “San Francisco” recipes in honor of the 49ers going to the Super Bowl (crab, seafood, RED food…)

Chef-Jet-Tila-Charleston-Tacos-Recipe

 

Charleston Tacos with Braised Short Ribs Recipe by Chef Jet Tila (The Charleston LA)

“My favorite Team has to be the Jets because I was named after them back when they would win in the 70’s!  
 
Even though it’s labor intensive, these tacos can be done DAYS ahead and bring the Big game a fancy factor!.  Braise the beef days ahead, keep warm during the game, and guests can make their tacos during the breaks in the game!  These will definitely take your game to another level!” – Jet Tila 

Francis-Hogan-Food-Fashionista-Recipe

Chef Hogan BLEEDS green…meaning he is a die hard Philadelphia Eagles fan (from his home town). He doesn’t dislike the Niners at all, but he believes “you have to stay true to your roots.”

Chef Thomas Weibull

Sourdough Cheese Steak with Homemade Chez Whiz and Crisp Onions Recipe by Chef Thomas Weibull (Velvet Room at CLIFT)

“Why is this dish my favorite? Well coming from Philly you can’t watch football without Philly Cheese Steak. It’s like drinking water for us. I think I had my first Cheese steak when I was 5 and then once every weekend since then…well when I lived there that is, I can still smell those Amorosa Rolls though this version is more a West Coast style.” – Chef Thomas Weibull

Chef-RIchie-Nakano-Food-Fashionista-

Chicken Katsu Sandwich Recipe by Chef Richie Nakano (Hapa Ramen) 

Chef Richie Nakano of Hapa Ramen may be known as a die-hard baseball and San Francisco Giant’s fan, but he hasn’t forgotten that his city is represented in this year’s Super Bowl.


 

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Chef Michael Mina’s Superbowl Party Recipes

Michael-Mina-Kullect-Food-Fashionista-Recipe

Chef Michael Mina is a 49er faithful. These are Chef Mina’s “San Francisco” recipes in honor of the 49ers going to the Super Bowl (crab, seafood, RED food).

Crab Toasts 1

Crab Toasts

Ingredients

·         1 ⅓ cups crabmeat

·         ½ – ¾ cup rouille

·         1 tablespoon finely sliced chives

·         1 tablespoon lemon zest

·         ½ teaspoon salt

·         Pepper

·         4 slices sourdough bread

·         3 tablespoons olive oil

·         4 pieces of wax paper cut just slightly bigger than bread slices

Serves: 4

Total Time: 20 minutes

Active Time: 20 minutes

Method

1.      1. Brush sliced bread with oil on both sides and place on panini press, toasting only one side. Leave press open until bottom of bread slices have started to turn olden brown (about 1 minute). Remove bread and place on sheet pan, darker side up. Heat a panini press to 380°F

2.      2. Mix crabmeat with rouille in a medium bowl. Add chives, lemon zest and salt. Mix thoroughly. Add rouille to dress the crab. You want the crab to be creamy but not over-dressed. Taste for seasoning and adjust if needed with salt and lemon juice.

3.      3. Spread toasts with crab mixture. Cut squares of parchment the size of your bread slices and brush them with olive oil. Place the oil side down on the crab layer. Place toasts on the panini press and let toast for 1-2 minutes until the very top is golden brown. If you don’t have a Panini press, you can place these toasts in the toaster oven. Remove toasts from press and place back on sheet pan fitted with a rack. Leave wax paper on toasts until ready to serve. Cut each toast into 4.

Orange and Red Pepper Rouille with Crudite 1

Garlic Confit, Orange & Red Pepper Rouille with Crudité

 

Ingredients

For the Garlic Confit:

·         1 ½ cup olive oil

·         1 head peeled garlic cloves

For the Crudité:

·         15 celery sticks

·         3 radish bunches

·         2 baby turnip bunches

·         3 bell peppers (variety of red, orange, yellow and purple)

For the Rouille:

·         2 tablespoons olive oil

·         1 to 1 ½ cups garlic oil from Garlic Confit (above), or 1 to 1 ½ cups of olive oil

·         2 red bell peppers, roasted

·         4 Fresno chiles or jalapeno peppers, roasted

·         Zest of ½ orange

·         2 egg yolks

·         ¾ cup orange juice

·         Juice of 1 lemon

·         1 cup fine bread crumbs, toasted

·         1 tablespoon salt

·         1 to 1½ cup garlic oil

Yield: 3 cups*

*Note: This recipe yields enough rouille for crab toasts and leftover for dipping vegetables.

Serves: 4

Total Time: 1 hour and 10 minutes

Active Time: 50 minutes

 

Method

For the Garlic Confit:

1.      1. Place garlic and oil in a small pot and set over medium heat. As soon as small bubbles appear, reduce heat to very low and let lightly simmer for 20 minutes. Save the infused oil for the rouille. Reserve the cooked garlic for another use.

For the Crudité:

1.      1. Wash vegetables and dry off well. Remove leaves from celery sticks and cut in half.

2.      2. Remove leaves from radishes and cut in quarters.

3.      3. Cut bell peppers in 1/8, removing seeds.

4.      4. Remove leaves from baby turnips and cut them in half.

5.      5. Reserve all prepared cut vegetables (crudité) for rouille dip.

For the Rouille:

1.      1. Toss red peppers and chiles with olive oil and season with salt and pepper. Place peppers and chiles on a medium-sized baking sheet lined with foil (or a rack over a baking sheet) and place under the broiler until the skins turn black (about 5 to 10 minutes), turning peppers as needed to blacken all sides.

2.      2. Remove from oven and place peppers and chiles in a medium bowl. Cover tightly with plastic wrap and let them sit for 10-15 minutes. The steam inside will loosen the skins.

3.      3. Peel skins off peppers.

4.      4. Remove the stems and seeds from all of the peppers and add the peeled and deseeded peppers to the food processor with all of the remaining ingredients except oil. Let the processor run until ingredients are well blended together. Slowly pour oil into running processor and continue blending until emulsified.

5.      5. Reserve at least ½-¾ cup rouille for Crab Toasts.

Orange and Red Pepper Rouille with Crudite

Super Bowl: Crab Cioppino, Orange & Red Pepper Rouille, Mussels & Clams and Crab Toast

See Full Recipe on Cook Taste Eat 

 

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Velvet Room at CLIFT Chef Thomas Weibull’s Sourdough Cheese Steak Recipe

Chef-Thomas-Weibull

“Why is this dish my favorite? Well coming from Philly you can’t watch football without Philly Cheese Steak. It’s like drinking water for us. I think I had my first Cheese steak when I was 5 and then once every weekend since then…well when I lived there that is, I can still smell those Amorosa Rolls though this version is more a West Coast style.” – Chef Thomas Weibull

Sourdough Cheese Steak with Homemade Chez Whiz and Crisp Onions Recipe by

Chef Thomas Weibull (Velvet Room at CLIFT

 

Open face Sour dough Steak Sandwich 

1 Loaf Pullman Sour dough Bread from Panorama Breads (Sliced lengthwise should get 4-6 long slices)

2  lbs Top Round (slice thin)day before may help to slightly freeze meat to get optimal thin slices

Home Made Cheddar Chez & Pickled Jalapeno

1 cup Whole Milk

½  cup cubed Velvetta Cheese

½ cup cubed Cheddar Cheese

Worchester Sauce to taste

Sliced Pickled Jalapeno

Add all in pot and slowly melt cheese until thoroughly mixed can be made a day ahead

 Crisp Onions

2 ea  Sliced Thin Spanish  Onions

Wondra for Dregding for Onions

Fry in until crisp in a fryer

2ea Haas Avocado
 Sliced thin

Heat an iron skillet or a non-stick pan over medium heat and add 3 tablespoons of oil to the pan and saute the slices of meat quickly on both sides. Then toast sourdough that has been buttered on one side in a pan butter side down place cooked meat  on top then ladle Chez whiz  over and remove from pan cut  1 ½  inch slices and top with crisp onions and Avocado

 

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Chef Richie Nakano’s Chicken Katsu Sandwich Recipe

Chef-RIchie-Nakano-Food-Fashionista-Kullect

Chef Richie Nakano of Hapa Ramen may be a die-hard baseball and San Francisco Giant’s fan, but he hasn’t forgotten that his city is in this year’s Super Bowl. Here’s Richie’s recommended game day recipe:
Chicken Katsu Sandwiches
Sauce3 yellow onion, sliced
3 cups ketchup
1 cup worsteshire sauce
1/2 cup rice vinegar
Salt
3 tbsp oil

Sautee onions in hot oil. When caramelized deglaze with vinegar. Add ketchup and worsteshire and cook over low heat until reduced by 1/3. Season.

Chicken

4 boneless chicken thighs, cleaned of excess fat and silver skin
1 cup flour
3 eggs, beaten
2 cups panko
Oil for frying, heated to 350

Dredge thighs in flour, then egg, then panko. Fry until golden brown. Drain on a wire rack. Season

Assembly

4 hamburger buns
Cabbage, sliced thinly

Place thigh on bun, top with cabbage and sauce.

Chef Jet Tila’s Charleston Tacos Recipe

Chef-Jet-Tila-Charleston-Tacos-Recipe-Kullect

                    Charleston Korean Tacos by Chef Jet Tila

 

“My favorite Team has to be the Jets because I was named after them back when they would win in the 70’s!  
 
Even though it’s labor intensive, these tacos can be done DAYS ahead and bring the Big game a fancy factor!.  Braise the beef days ahead, keep warm during the game, and guests can make their tacos during the breaks in the game!  These will definitely take your game to another level!” – Jet Tila 

 

Braised Short rib 

1 (750 milliliter) bottles dry red wine

1/2 cup all-purpose flour

Kosher Salt TT

Cracked Pepper TT

4 pounds beef short rib

1/4 cup butter

2 shallots, chopped

3 cloves garlic, chopped

1# Mirepoix

2 sprigs fresh thyme

1 bay leaf

1 sprigs flat-leaf parsley

4 cups beef broth

 

Preheat oven to 325 degrees F (165 degrees C).

 

Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, salt, and pepper in a large bowl. Dredge the beef in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.

 

Melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Add wine and reduce by half. Stir in the thyme, bay leaf, parsley, and beef broth. Place the browned oxtail on top of the vegetables in a single layer, and then bring to a boil.

 

Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours. Once the short rib is tender, remove the meat to a serving dish, cover, and keep warm.   Fork meat off the bone and reserve.

 

Korean Taco Sauce
2 tablespoons Korean fermented hot pepper paste (gochujang)
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons sesame oil

 

Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.

To Assemble

50 Small corn tortillas

2 Cups Chopped Onion

4# Sliced Brussel sprouts

20 limes Cut into wedges

 

Sauté some shredded short rib with Brussel, onions, salt and pepper.  Heat some tortillas on the grill.  Spoon some of the taco filling into each tortilla.  Serve with taco sauce and lime wedge.

 

 

 

 

 

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Chef Mark Dommen’s Chipotle Chili Glazed Dungeness Crab Recipe

Mark-Dommen-Kullect-Food-Fashionista-Recipe

Chipotle Chili Glazed Dungeness Crab by Chef Mark Dommen (One Market Restaurant)

“I chose this recipe because I wanted to do something with crab, keeping the main ingredient local as the 49ers are in the Superbowl.  I also wanted to make it finger food and fun so that people had to use their hands to eat it.  I like to compare it to the shellfish version of chicken wings and something that would go really well with cold beer on Superbowl Sunday.  The crab could easily be substituted for head on shrimp in the shell.” – Mark Dommen

Mark’s favorite football team is the 49ers!

 

Chipotle Chili Glazed Dungeness Crab

 Serves: 4

Ingredients:

2 x 2# Dungeness crab, cooked

2 cups chipotle glaze, see attached recipe

4 oz. butter

cilantro, to garnish

scallion, to garnish

course sea salt

 

Chipotle Glaze

5 chipotle chilies in adobo sauce

2 cups fresh orange juice

1 cup fresh lime juice

1 cup honey

4 cloves garlic

¾ cup olive oil

sea salt to taste

 

Procedure:

For the glaze, sweat the garlic in the olive oil until toasted, add the chilies sweat some more.  Add the orange juice, lime juice and honey and bring to a boil.  Transfer to a blender and blend being careful to start the blender by pulsing when blending a hot liquid.  Season the glaze to taste with salt.  This makes enough glaze for 4 whole crabs.

For the crab, break it apart into smaller pieces, legs, claws, and body.  Crack the legs and claws so that they can be easily eaten without a cracker later on.  In a large sauté pan, place 2 cups of glaze over high heat, when it comes to a boil, whisk in the butter and add the cracked crab.  Keep cooking the crab and tossing it in the sauté pan until the glaze has completely reduced and only coating the crab.  Remove the crab from the sauté pan and present on a plate.  Top with some cilantro, scallions cut on the bias, and a generous sprinkle of course sea salt.

 

Serve with plenty of wet napkins!

 

 

 

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Boxing Room Chef Justin Simoneaux’ s Smoked Chicken & Andouille Sausage Gumbo Recipe

Justin-Simoneaux-Kullect-Food-Fashionista-Recipe

Boxing Room Chef Justin Simoneaux’s recommended recipe is Smoked Chicken & Andouille Sausage Gumbo, because it’s hearty and can feed a group! Also, since the Niners are playing the Ravens in his home state of New Orleans, it’s like bringing a little taste of the South to San Francisco.

As you can tell from the photo, Justin’s team is the Saints!

 

Boxing Room Executive Chef Justin Simoneaux’s Chicken and Sausage Gumbo 

Yield: 4-6 servings

 

Chicken Stock/Meat

Ingredients:

1 3-4 pound chicken

2 Tbs canola oil

1 medium onion cut into 8

1 cup celery, cut into 1″ pieces

1 cup carrots, cut into 1″ pieces

5 cloves garlic, smashed

1 bay leaf

1 tsp black peppercorn

5 sprigs thyme

1 gal water

2 Tb salt

 

Method:

  1. In a 2 gallon stock pot, heat oil on medium-high heat.
  2. When oil is hot, add onion, celery, and carrot and cook, stirring regularly, until vegetables are caramelized.
  3. Add remaining ingredients and bring to a boil.
  4. Let simmer for 45 minutes to an hour or until chicken is cooked through.
  5. Strain liquid from chicken and vegetables, pick chicken and reserve for making gumbo.
  6. This can be done up to a day in advance.

 

Gumbo

Ingredients:

picked chicken meat, from above recipe

1 pound andouille sausage, cut into ½ pound slices

1 cup canola oil

1 1/2 cups flour

2 cups onions, chopped

1 cup celery, chopped

1 cup green bell pepper chopped

1/2 cup red bell pepper chopped

1 cup okra, cut into 1/2 ” pieces

3 quarts hot chicken, from above recipe

1 bay leaf

 

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Bluestem Brasserie Chef Francis Hogan’s Superbowl Recipes

Francis-Hogan-Kullect-Food-Fashionista-Recipe

 

Chef Hogan BLEEDS green…meaning he is a die hard Philadelphia Eagles fan (from his home town). He doesn’t dislike the Niners at all, but “you have to stay true to your roots.”

 

Crispy Maryland Soft Shell Blue Crab Slider with Old Bay Aioli and Slaw vs. California Dungeness Crab Cocktail with Avocado Mousse, Micro Cliantro, and Red Chili Sauce Recipe by Chef Francis Hogan (Bluestem Brasserie)

Blue Crab Slider

1 Soft Shell Blue Crab
Buttermilk
Seasoned Flour For Dusting
1 c. each red and green cabbage, finely shredded
Mini Brioche Buns (or other soft, sweet bread)
Old Bay Aioli (Recipe Below)

In a deep fryer or a sturdy pot, heat enough oil to submerge the crab to 350 degrees
Clean the soft shell crabs, and soak them in the buttermilk for 2 minutes
Remove the crabs and let excess buttermilk drip off
Lightly dust the crabs in the seasoned flour and carefully drop the crab into the hot oil
Cook until the crab is golden brown, about 1-2 minutes
Remove Crab from oil and drain on paper towels.
Assemble the sliders:
Toss the cabbage with the Old Bay Aioli and let marinate for 5 minutes
Slice the bread in half and lightly toast each side
Cut each crab in half and build the sliders. Place the crab on the bottom slice and top with a generous amount of the cabbage
Serve immediately

Old Bay Aioli

1 c. Basic Mayonnaise
1 clove garlic, minced
Juice of 1 lemon
1 T. Old Bay seasoning

Whisk together ingredients and allow to rest for 10 minutes before using

Dungeness Crab Cocktail with Avocado Mousse

1 Dungeness crab, cooked cleaned and meat picked
2 Ripe avocados
Juice from 2 limes
1 tsp Chili Powder
Good quality extra virgin olive oil
Fleur de Sel or other sea salt
Sriracha or other viscous red chili sauce
Micro Cilantro

Scrape the meat from the avocados and place in a food processor with the lime and chili powder.
Process until smooth and check for seasoning
Put avocado mix into a pastry bag
Assemble the plate:
Make a circular mound of the avocado mix on a plate
Top the avocado generously with the picked crab meat
Sprinkle the meat with the sea salt and drizzle generously with the olive oil
Dot the the plate with small amounts of the red chili sauce along the outside of the avocado mousse
Garnish the top with the micro cilantro and serve immediately

 

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Chef Kris Toliao’s Curry Puff Recipe

Cassava-Kullect-FoodFashionista-Recipe

“Its a simple snack to make. It can be made into a small bite sized snack and the buttery flaky crust with the warm filling and hint of spice are the perfect marriage for any time of the day!” – Kris Toliao

“Curry puff is a great hand grub snack, once mastered the mix its fairly easy to make it at home using premade pie sheets, able to freeze way ahead so easy to prepare before, on the game day you can pop in the oven just get it out and all ready to go!” – Yuka Ioroi

 

Curry Puffs

1/2 ea. yellow onion (small dice)

2 teaspoon ginger paste*

2teaspoon garlic paste*
1 lb Ground beef ( more fat content the better, 85%lean, 15 % fat preferably)

2ea. russet potatoes (oven roasted, maashed)

1 teaspoon of each:
combine all in small bowl and mix

cumin
corriander
methi (dried fenugreek leaves)
chili powder
turmeric

3 tablespoon safflower oil
2 oz unsalted butter
puff pastry
salt and pepper to taste
egg wash

procedure:
heat pan with butter and safflower oil to medium heat
add ginger and garlic paste, cook until aromatic
add diced onions, cook until translucent
add all of spice mix, cook until very aromatic and smelling great!
add ground beef, cook thoroughly and add cooked mashed potatoes, season

to assemble:
cut curry puffs into 5″ in length and 5″in width,
run egg wash (with a brush)along the edges of the puff pastry and diagonal of the square puffs
cut the square puffs diagonally creating two equal triangles
using a tablespoon, scoop the ground beef mix and place in center of triangles
fold the triangle in half creating a smaller triangle
seal along the edges of the puffs
brush the top of the curry puffs with egg wash
season the top of curry puffs with salt and pepper
score the curry puff with 2 small dash on top of the puffs
season with salt and pepper
before baking, curry puffs must be refrigerated(better in the freezer for 10 minutes) before baking to ensure maximum puffiness !
bake at 350F for 20 -25 minutes until golden brown and crispy!
enjoi:)

* ginger and garlic paste recipe:
separately blend ginger and garlic,
in a blender, add 1/2 cup of peeled and cut into coins ginger
add enough vegetable oil to cover,
blend until smoothe
repeat method with garlic

 

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Chef Hoss Zare’s Roasted Chicken Wings in Fesenjoon Sauce Recipe

Hoss-Zare-Kullect-Food-Fashionista-Recipe

“My recipe is for roasted chicken wings in fesenjoon sauce. This is simple and uncomplicated, the sauce even matches my favorite team, the niners. This recipe is easy and a crowd pleaser. The color is reminiscent of the 49ers. Prediction – 49ers: 36, Baltimore: 24” – Hoss Zare

Roasted Chicken Wings in Fesenjoon Sauce

1 cup of fine pureed walnuts
1/2 cup of red wine
1 cup of chicken stock
½ cup of pomegranate concentrate
1 tsp orange zest
1 tsp chopped mint
1 tbl spn chili flakes
2 tbl spoon whole grain mustard
2 tbl spoon of honey

*If you omit the chicken stock and add veggie stock or water this can be made into a great vegetarian dip for baby carrots, celery, jicama, etc.

Roast chicken drumlets with salt pepper and olive oil.
Cook walnut puree, red wine and chicken stock in pot for half hour over medium heat. Add the rest of the ingredients and simmer for 15 minutes. Add salt and pepper to taste. Serve the sauce in a bowl and arrange the chicken around it. Dip away!

 

 

 

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