Watch Chef Anthony from Claudine Kitchen make some of the cheesiest garlic bread in the world. It’s real easy to follow along with him.
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Watch Chef Anthony from Claudine Kitchen as he creates his most popular sauce; the Nori Dynamite sauce.
RECIPE
500g mayonnaise
75g rice vinegar
12g nori (5 sheets)
70g sugar
90g sambal oelek
25g sesame oil
45g soy sauce
Blend all ingredients in Vitamix.
Makes 1qt.
Nori Dynamite Sauce
Watch Chef Anthony from Claudine Kitchen as he creates his[...]Watch Chef Anthony from Claudine Kitchen as he makes a quick and easy stir fry. You can follow along with Chef Anthony.
RECIPE
2 Tbsp grape seed oil
2 tsp garlic, minced
2 tsp ginger, minced
1lb U15 shrimp, peeled and de-veined
2 cups broccoli, blanched
½ cup chicken stock
2 Tbsp cornstarch – mixed with equal parts water to form slurry
1 Tbsp sesame oil
1 tsp salt
To prepare, preheat large skillet or wok over high heat. Add grape seed oil and add garlic and ginger until fragrant, about 10 seconds. Add shrimp and stir fry for about 3-4 minutes until shrimp are cooked halfway. Add chicken stock and bring to a boil. Add slurry to thicken/glaze the shrimp. Add broccoli to heat through about another minute. Season with sesame oil and salt.
Serve immediately.
Serves 4.
Shrimp Stir Fry
Watch Chef Anthony from Claudine Kitchen as he makes a[...]Watch Chef Anthony from Claudine Kitchen as he makes Steve Harvey’s favorite fish dish.
Recipe:
½ lb wild Alaskan salmon fillet
1 Tbsp sesame oil
1 tsp salt
1ea red bell pepper, julienne
1/4lb brussel sprouts, halved
1ea zucchini, sliced in rounds
1 cup cauliflower, florets
1ea carrot, peeled and sliced
1 tsp garlic powder
½ tsp dried thyme
1 tsp salt
1 Tbsp olive oil
To prepare, preheat oven to 400 degrees. Rub sesame oil all over fish and season with salt. Set aside. Toss vegetables in bowl with oil, salt, herbs and garlic powder. Place in single layer on lined sheet tray and roast in preheated oven for 12-15 minutes until caramelized. Pull from oven and set aside. Add salmon to oven and roast for 3-5 minutes until cooked medium with light pink in the middle. To assemble, spoon nori dynamite sauce (see sub recipe) on plate. Spoon vegetables on plate and top with salmon. Serve immediately.
Makes 2 servings.
Nori Dynamite
500g mayonnaise
75g rice vinegar
12g nori (5 sheets)
70g sugar
90g sambal oelek
25g sesame oil
45g soy sauce
Blend all ingredients in Vitamix.
Makes 1qt.
Roasted Salmon
Watch Chef Anthony from Claudine Kitchen as he makes Steve[...]Watch as Chef Anthony from Claudine Kitchen makes Steve Harvey’s favorite pizza; hamburger pizza!
RECIPES
Hamburger Pizza
1 baked flatbread
2oz ketchup
2oz cheddar or jack cheese shredded
2oz mozzarella, shredded
1/3lb ground beef, pre-cooked and seasoned
1oz onions, caramelized
2oz jalapeno relish (sub recipe)
2oz Ranch dressing
1/2 tsp sea salt
To prepare, preheat oven to 500 degrees. Assemble flatbread. Spread ketchup, followed by cheeses, beef, onions, and jalapeno relish. Bake in oven just until cheese is melted, about 3-4 minutes. Drizzle ranch dressing and sprinkle salt all over. Serve immediately. Makes 4 appetizer servings.
Jalapeno Relish
1.25lbs pasilla chilies
1lb jalapeno
1.25oz garlic, peeled
1.5oz cider vinegar
½ cup extra virgin olive oil
2 Tbsp salt
1 tsp black pepper
Roast chilies and garlic until tender. Finely mince. Season with cider vinegar, extra virgin olive oil, salt, pepper. Makes 1 qt.
Hamburger Pizza
Watch as Chef Anthony from Claudine Kitchen makes Steve Harvey's[...]Hands down Butternut Squash Bisque is my favorite soup, its perfect for the weather. If you’re old school grab your pen and paper for the recipe. Get ready to learn how to make it at home with Anthony Jacquet, Chef, and owner of Claudine Kitchen and Bakeshop.
RECIPE
Ingredients:
2 ea yellow onions
3 ea large carrot
3 ea large butternut squash
8 cups water
Salt to taste
28oz coconut milk
1 cup agave syrup
Directions:
Saute onions, carrots in vegetable oil for 10 minutes until lightly caramelized. Add squash and water. Bring to a boil and let simmer for 30 minutes.
Blend in Vitamix, strain through chinois, add coconut milk.
Season with salt and agave.
Makes 2 gallons.
