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