Tag: recipes

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[...]
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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

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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[...]
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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.

Butternut Squash Bisque

Hands down Butternut Squash Bisque is my favorite soup, its[...]
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It’s my birthday and that means it’s time for cake! Pastry chef & co-owner of Claudine Kitchen and Bakeshop, Lea Newton, made me my favorite treat; a German chocolate cake. Learn how to make it at home with Chef Lea.

RECIPES

Lea’s Chocolate Cake

Ingredients:
Sugar, 2 cups
All Purpose Flour, 1 3/4 cups
Hershey’s Cocoa, 3/4 cups
Baking Soda, 1 1/2 teaspoon
Baking Powder, 1 1/2 teaspoon
Salt, 1 teaspoon
Buttermilk, 1 cup
Eggs, 2 each
Butter, melted 1/2 cup
Water, HOT 1 cup
Folger’s instant coffee, 2 teaspoon

Directions:
Combine all dry ingredients (the first 6 ingredients) in the bowl of a mixer. With a paddle attachment, begin mixing the dries on the lowest speed.
Combine the buttermilk and eggs and add to the dry ingredients, scraping the bowl as needed.
Add the melted butter to the mixture.
Dissolve the Foldger’s into the hot water.

On the first speed, slowly add the coffee to the batter. (Be careful, or it will splash out.)
Divide the batter between the 2 pans – the batter is very wet!
Bake at 350 degrees as directed below, with one rotation midway. Test with a toothpick to determine if the cake is fully baked.

Weights and Baking Times:
5 inch round: 20 minutes
6 inch round: 25 minutes
7 inch round: 27 minutes
8 inch round: 30 minutes
9 inch round: 30 minutes
10 inch round: 30 minutes

German Chocolate Cake Filling

Ingredients:
Sweetened Condensed Milk, 14 oz
Yolks, slightly beaten 3 each
Butter, 1/2 cup
Vanilla, 1 teaspoon
Sweetened Coconut Flakes, 1 1/3 cup
Pecans, chopped 1 cup

Directions:
In a medium saucepan, combine the sweetened condensed milk, yolks, and butter. Whisk together.
Over low heat, constantly stir the mixture until it has thickened and is bubbly.
Remove from heat and stir in the vanilla, coconut, and pecans.
Allow to cool to room temperature before using.
Makes about 2 2/3 cups.
Can store in refrigerator for up to 7 days.

Chocolate Ganache Frosting

Ingredients:
Semi-sweet or dark chocolate (finely chopped), 18 ounces
Heavy cream, 2 cups
Unsalted butter, 1 cup

Directions:
Make the Chocolate Frosting (in advance).
Place chopped chocolate into a large heatproof bowl.
In a medium saucepan, combine heavy cream and butter. Cook on med-high, stirring often, until just simmering.
Pour hot cream over chopped chocolate and cover bowl with plastic wrap.
Let sit 5 minutes.
Stir gently until completely smooth.
Place plastic wrap directly on top of chocolate. Allow to thicken and set overnight.

German Chocolate Cake

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Chef Anthony Jacquet prepares a seasonal salad with fresh vegetables from the farmers market. Learn tips and tricks on shapes and textures for your salad.

Market Salad

4 cups salad mix (to include: romaine lettuce, leaf lettuce, radicchio, baby
spinach, wild arugula)
4 ea red radish, shaved on mandoline
2 ea carrots, peeled and shaved on mandoline
2 ea zucchini, shaved on mandoline
1 ea red bell pepper, cut in oblique
1 ea cucumber, shaved on mandoline
1oz fresh parsley, rough chopped
1oz fresh mint, rough chopped
1oz fresh chives, cut into batons
1oz almonds, rough chopped
2oz pomegranate arils
1 ea lemon, squeezed
3oz extra virgin olive oil
Sea salt (tt)
Freshly ground black pepper (tt)
1oz chimichurri (see sub recipe)

To assemble, place first 6 ingredients in a bowl big enough to mix (med-lg).
Pour freshly squeezed lemon juice over salad and then pour olive oil on
sides of bowl. Season with salt and pepper and gently toss salad with hands.
Place on plates and garnish with pomegranate and almonds. Drizzle with
chimichurri.
This recipe makes 4 portions.

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Chimichurri

1 cup parsley, chopped
1 cup oregano, chopped
1 cup cilantro, chopped
1 Tbsp garlic, minced
½ tsp. chili flakes
2oz red wine vinegar
2 cup olive oil
1 TBSP Salt

Mix all ingredients. This recipe makes 1qt.

Seasonal Salad

Chef Anthony Jacquet prepares a seasonal salad with fresh vegetables[...]
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