The Tasting Team: The Chef

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This is the third in a series of blog posts featuring Chef’d staff and some of their favorite dishes.

The Tasting Team: The Chef

The Chef

For Javier, his love of cooking started at home – his mother and his grandmother were his first teachers. After graduating from culinary school, Javier went on to work at upscale restaurants in Manhattan Beach and Hollywood, cooking and catering for A-list celebrities. At Chef’d, Javier is part of a diverse culinary team tasked with developing delicious, decadent meals that span the globe and feature fresh, seasonal ingredients. He loves that Chef’d is making the culinary arts accessible to home cooks, sharing the knowledge needed to create amazing food without leaving the house.

Here are his recommendations:

Ahi Poke

Ahi Poke

“I love how this dish highlights a lot of techniques but makes it all very approachable. Make sure you use a sharp knife to cut the tuna and take your time – there’s no rush. Preparing the wontons is a great example of how a simple method can create impressive results. And the wasabi powder gives a wonderful kick without overpowering the dish.”


Jumbo Scallops

Jumbo Scallops

“I think a lot of people hear the word ‘risotto’ and they think it’s going to be difficult and time-consuming. This dish breaks it down so that it’s easy and anyone can do it. Scallops are also something that people sometimes shy away from because if you overcook them, they can be rubbery. But this recipe shows you the right way to cook them. The final touch of the parmesan crisp adds a professional touch to the dish so that it really looks like it came from a restaurant kitchen.”


White Pizza with Broccoli and Mushrooms

 White Pizza with Broccoli and Mushrooms

“I’m a meat lover but this dish won me over – it’s super filling, hearty and light at the same time. And you get to learn to prepare pizza dough, which is something a lot of people don’t realize they can do at home. The side salad that comes with the pizza is so simple but super flavorful, and includes mint, which most people associate with dessert but can be used in savory dishes to great effect.”


Shrimp and Asparagus

Shrimp and Asparagus

“A lot of people think of grits as a breakfast dish but they’re perfectly utilized in this main meal preparation. Srriracha gives the dish the perfect amount of heat and the grits come out creamy and cheesy every time. Probably one of my favorite meals at Chef’d and it’s super fast.”


Mint Lamb Chops

Mint Lamb Chops

“Some people are intimidated by a rack of lamb because they assume it’s complicated to prepare and requires a lot of babysitting in the oven. But Chef Rahm Fama has made it really simple to do. The mint really shines here. And the croquettes use sweet potato in a really unique way. The is one of those dishes that makes your kitchen smell incredible.”


Grilled Marinated Flank Steak

Grilled Marinated Flank Steak

“This is a perfect dish for entertaining and a great way to tackle the grill. The longer you marinate the meat, the better. The grilled carrots are sweet and crunchy, and if you’ve never cooked with choi sum before, this is a great introduction to it. This recipe comes together quickly and really shows off the way a grill can impart flavor to a meal.”


Comments

Posted 27 December 2015 at 17:40 by AL Cutler

Awesome Recipes!

Posted 25 December 2015 at 15:15 by Lawson

It was so interesting to read about your background. Thank you for making these culinary creations available for a relatively novice home cook. I was scared to cook scallops but csnnot wait for my Jumbo Scallops dinner kit to arrive; my New Years dinner! In the future I want to try to cook the mint lamb as I have never cooked lamb at home but enjoy it when dining out. Also I want to try the shrimp and grits, a dish I eat in Louisville and New Orleans but have never attempted at home. This is so fun to try these upscale recipes – thank you for making these available. I am excited to broaden my culinary creations at home.



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