2024 Chef Recipes

Chef David Cordúa – The Lymbar

Paella

Paella:

  • 1 tablespoon olive oil
  • 1/2 pound Spanish chorizo, sliced
  • 1 tablespoon Spanish smoked paprika
  • 1 teaspoon saffron threads
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 cup chopped onion
  • 1 1/2 chopped green bell pepper
  • 1 1/2 chopped red bell pepper
  • 1 tablespoon minced garlic
  • 4 cups par boiled rice
  • 3 tablespoon chicken stock, concentrated
  • 4 cups water
  • 4 cups shrimp broth
  • 1/2 cup dry white wine

Instructions:

  1. Heat the oil in a large pot.
  2. Brown the chorizo in the oil.
  3. Stir in paprika, saffron, and crushed red pepper to achieve a bright reddish-yellow color. Stir for 1-2 minutes.
  4. Add the onions, peppers, and garlic. Stir until onions are golden and transparent.
  5. Add the rice and stir to fry for 2-3 minutes.
  6. Dilute the chicken stock concentrate in the water and add to the pot, followed by the shrimp stock and the wine.
  7. Cook the rice traditionally, bringing to a boil, lowering the heat, and covering until the liquid is absorbed about 20 minutes. Or, for even better results, boil the rice in the liquid uncovered for about 20 minutes, until liquid first foams on top as it evaporates and finally small caverns open up. Do not stir until the liquid is gone.
  8. Remove the pot from heat, cover with foil and let sit for 20 minutes.
  9. Stir and serve with the grilled seafood of your choice. Serves 10-12.
The Original Tres Leches

Sponge Cake

  • 7 eggs
  • 2 cups sugar
  • 2 cups flour
  • 2 tablespoon baking powder
  • 1/2 cup milk

Instructions:

  1. To prepare the cake, preheat oven to 350°F.
  2. Whip the eggs in an electric mixer until fluffy, 5-7 minutes.
  3. Add the sugar under creamed, about 3 minutes.
  4. Sift together the dry ingredients and gradually add to the mixer.
  5. Reduce the speed and add the milk a little at a time.
  6. Mix at low speed for 10 minutes.
  7. Remove from mixer and pour into greased 9 x 13 x 2 1/2 inch cake mold.
  8. Bake in the oven for 30 minutes, then lower the heat to 325° F and bake an additional 20 minutes, until the top of the cake is nicely browned.

Milks

  • 3 cups condensed milk
  • 3 cups evaporated milk
  • 3 cups heavy cream
  • 2 tablespoon vanilla

Instructions:

  1. Meanwhile, combine the milks, cream and vanilla, whisking until smooth, 3-4 minutes.
  2. Remove cake from the oven, using a serrated cake knife slice off the brown top (this makes a nice, crisp snack for the baker).
  3. Pour the milk mixture over the top.
  4. Let the cake soak for about 20 minutes.

Meringue

  • 1 cup egg whites
  • 1 teaspoon cream of tartar
  • 2 cups sugar
  • 1 cup water
  • 1 teaspoon vanilla

Instructions:

  1. Prepare the meringue by heating the sugar and water to 240°F in a saucepan, then removing from heat.
  2. Beat the egg whites with the cream of tartar in a mixer on high until soft peaks form, about 3 minutes, then slowly add the syrup.
  3. Add vanilla and keep mixing on slow speed until the bowl cools to the touch, about 15 minutes.
  4. Pour excess milk from the cake and top with meringue.
  5. Use the tines of a fork to draw wavy ridges lengthwise across the cake for decoration.
  6. Cut into squares. Serves 15. 

Chef James Lundy – Gr8 Plate Hospitality

Southwest Crab Cakes

Chipotle Cream Sauce

  • 1/8 cup 80/20 olive oil
  • 1 pound shrimp
  • 1/4 cup garlic
  • 1 pound butter (1 inch cubes)
  • 1 quart heavy cream
  • 1 tablespoon shrimp base
  • 1 cup chipotle peppers
  • 1 cup V-8
  • 1 teaspoon crushed red pepper

Instructions:

  1. Saute shrimp and garlic until cooked.
  2. Add butter and heavy cream to the shrimp and continue to cook until butter is melted into the cream.
  3. Add shrimp base, chipotle peppers, V-8, and crushed red pepper and cook for 5 minutes.
  4. Lastly, use the stick blender and emulsify the shrimp into the sauce.

Southwest Crab Cake Base

  • 6 oz roasted poblano (diced 3/8ths)
  • 5 oz roasted corn
  • 10 oz celery (diced 3/8ths)
  • 5 oz red onions (diced 3/8ths)
  • 5oz grilled corn
  • 2 oz canola oil
  • 1 oz garlic (minced)
  • 1 tsp salt & pepper
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 cup jalapeño ranch dressing
  • 1/2 cup mayo
  • 1/4 cup green onions (julienned 1/16th inch)
  • 1/4 cup cilantro (chopped)

Instructions:

  1. Dice all the vegetables.
  2. Heat a medium stock pot over medium-high heat and add canola oil.
  3. Saute vegetables for 4-5 minutes or until the onions turn translucent.
  4. Add garlic and cook for an additional 1-2 minutes.
  5. Place sauteed veggies on a sheet tray and place them in a cooler (or freezer) for 15-20 minutes.
  6. Combine all ingredients in a medium mixing bowl and whip until all ingredients are incorporated.

Crab Cake Assembly

  • 3 lbs lump crabmeat
  • 1 cup panko bread crumbs

Instructions:

  1. Using a medium-sized mixing bowl, combine the crab cake base, lump crab, and bread crumbs.
  2. Use your hands to incorporate the ingredients together without breaking up all the crab.
  3. Portion using a scale into 3 oz balls.
Bulgogi Egg Roll

Bulgogi Mix

  • 3 tbs sesame oil
  • 1/4 cup ginger (minced)
  • 2 tbs garlic (minced)
  • 1/4 cup rice wine vinegar
  • 1.5 lb ribeye (clean and chop into 1/4 inch pieces)
  • .5 lb Gulf shrimp
  • 1 cup Korean BBQ sauce
  • 1/3 cup sriracha
  • 1lb kimchi
  • .5 lb cheddar cheese

Instructions:

  1. Heat a large sauté pan to medium heat.
  2. Add the ginger and garlic and cook for 2-3 minutes.
  3. Add the rice wine vinegar to the pan and reduce by 1/2.
  4. Combine all ingredients into a medium stock pot and heat until the Gulf shrimp is cooked.
  5. Remove from heat and let cool.
  6. Drain the fluid from the Kimchi prior to adding the cheese and cabbage to the Bulgogi mix.
  7. Mix all ingredients together until well incorporated.

Eggrolls

  • Egg roll skin
  • 2.5 ounces of Bulgogi mix
  • Water
  • Corn starch

Instructions:

  1. Portion out the mix, then place it in the egg roll skin and roll each one.
  2. Use water to roll each egg roll.
  3. Dust in corn starch prior to cooking.
Shrimp Burger

Chipotle Shrimp Sauce

  • 1/8 cup 80/20 olive oil
  • 1 lb shrimp
  • 1/4 cup garlic
  • 1 lb butter (1 inch cubes)
  • 1 qt heavy cream
  • 1 tbsp shrimp base
  • 1 cup chipotle peppers
  • 1 cup V-8
  • 1 tsp crushed red pepper

Instructions:

  1. Saute shrimp and garlic until cooked.
  2. Add butter and heavy cream to the shrimp and continue to cook until butter is melted into the cream.
  3. Add shrimp base, chipotle peppers, V-8, and crushed red pepper and cook for 5 minutes.
  4. Lastly, use the stick blender and emulsify the shrimp into the sauce.

Shrimp Burger Base

  • 5 lbs Shrimp
  • 1 Bundle parsley (chopped)
  • 8 oz Red bell peppers (seeded & chopped)
  • 1 cup Ranch dressing
  • 1/4 cup Parmesan cheese
  • 2 qts Panko breading
  • 2 tbsp Old Bay spice
  • 1 tbsp Kosher salt
  • 1 tbsp Black pepper

Instructions:

  1. Use a food processor to purée 3.5 lbs of the shrimp until smooth.
  2. Add in the rest of the whole shrimp and remaining ingredients then mix until well incorporated.
  3. Portion into 7 oz patties (14 portions).

Chef Bryan Caswell – Latuli

Puffed Sweet Potatoes

Sweet Potatoes

  • 5 sweet potatoes (chopped in 1″ cubes)
  • Salt & pepper

Instructions:

  1. Cut sweet potatoes, wash in fresh clean water and allow them to soak overnight.
  2. Par blanch in 350°F oil until just breaking done.
  3. Cool down and reserve.

Chili Purée

  • 5 Poblano peppers (roasted & peeled)
  • 2 Jalapeños (roasted & peeled)
  • 2 Bunches of scallions (grilled & chopped)
  • 2 Green tomatoes (roasted)
  • 2 Sweet onions (roasted)
  • 1 cup Cilantro
  • Salt & pepper
  • Stock, as needed 

Instructions:

  1. Roast and purée all, use hot stock as needed.
  2. Cool chili purée and reserve.

Chili Créme Fraiche

  • 100g chili purée
  • 100g créme fraiche

Instructions:

  1. Mix well.

Garnish

  • Shallot cracklin
  • Lemon zest
  • Extra virgin olive oil
  • Pecans (toasted & cracked)
  • Fine herbs
  • Salt & pepper

Instructions:

  1. Deep fry the sweet potatoes until they’re puffed, crispy, and seasoned.
  2. Add the chili crème fraiche to the base of the plate.
  3. Place the sweet potatoes on the chili crème fraiche and garnish with shallot cracklins.
  4. Serve and enjoy!
Crispy Duck Confit & Green Papaya Salad

Confit

  • 5 Duck legs
  • 4 Carrots
  • 5 Onions
  • 1 large Daikon radish
  • 15 Garlic cloves
  • 1 tsp Five spice  
  • 2 Bundles of parsley
  • 2-3 cups duck fat 

Instructions:

  1. Lay duck legs on a hotel pan coated with sea salt and black pepper.
  2. In a blender, make a rough puree of garlic, onion, carrot, daikon radish, and five spice.
  3. Season the legs with sea salt and coat with the mixture.
  4. Let marinade overnight, then cook covered in a 300°F oven, submerged in duck fat until completely tender.
  5. Pick the meat from the bones while still warm.
  6. Put in a bowl and mix with chopped parsley and some of the cooked vegetables over a bowl of ice.
  7. Slowly add some of the duck fat (use rillette).

Rolls

  • Whipped eggs
  • Spring roll wrappers
  • Duck Rillette

Instructions:

  1. Lay out the spring roll wrapper and brush the edges with whipped eggs.
  2. Place 1 ½ oz of rillette and wrap it into a thin long “egg roll style”.

 

Dressing

  • ¼ cup white vinegar
  • 2 tsp sugar
  • ½ tsp salt
  • 1 garlic clove minced 
  • 1 tsp chili purée

Instructions:

  1. Mix all dressing ingredients and reserve. 

Salad

  • Green papaya (peeled)
  • Carrots (peeled)
  • Cilantro Chiffonade
  • Cilantro leaves
  • Cashews (crushed) 

Instructions:

  1. Shred carrots and green papaya (using a small blade) and toss with the dressing and crushed cashews.
  2. Add 2 pieces of crispy duck to the salad.
  3. Garnish with cashews and cilantro leaves.  
  4. Serve and enjoy!

Chef Dominick Lee – Augustine’s

Gulf Tuna Crudo with Courtbouillon Gazpacho

Tuna

  • 8 oz sashimi-grade tuna

Instructions:

  1. Sliced on an angle into pieces (about 1/8 inch thick)

Fish and Shellfish Stock

  • 3 lb fish bones (washed & rinsed) 
  • 1 lb shrimp shells and heads 
  • 2 tbsp olive oil 
  • 1 fennel bulb (thinly cut)
  • 6 stalks of celery
  • 2 green bell pepper (cut & seeds removed)
  • 1 leek (sliced in rings) 
  • 2 shallots 
  • 2 cloves of garlic 
  • 2 cups white wine
  • 3 sprigs of thyme 

Instructions:

  1. In a large stockpot on medium-high heat, add the olive oil.
  2. When the oil starts to lightly smoke after 1 minute, add the vegetables and thyme.
  3. When the vegetables become glossy, deglaze with about 2 cups of white wine.
  4. Reduce the wine by half, then add the well-washed fish bones and shrimp shells.
  5. Add water to cover the bones and shells, then cook at a simmer for 45 minutes until liquid is reduced by 2/3rds.
  6. Strain the broth through a fine sieve into a bowl over ice.  
  7. Discard the vegetables, bones and shells.
  8. Set aside and begin making the gazpacho.

Creole Tomato Broth (Gazpacho)

  • 8 cups Creole tomatoes (quartered with stems removed)
  • 2 whole cucumbers (peeled) 
  • 1 tbsp paprika 
  • 1 tsp cayenne 
  • 1 tbsp cane syrup vinegar or good quality vinegar
  • 1/4 cup olive oil 
  • 1 tbsp salt 

Instructions:

  1. In a medium bowl, combine heirloom tomatoes, cucumbers paprika, cayenne, vinegar, olive oil, and salt. This can be prepared a day in advance and marinated in the refrigerator.
  2. Pass the tomatoes through the blender.  Blend the tomatoes and pass them through a fine sieve.
  3. Transfer the tomato broth to a medium bowl and taste.
  4. Add 2 cups of the stock juice, and whisk together. Taste.  You have now made Courtbouillon Gazpacho!
  5. To finish, place the tuna on a plate.
  6. Squeeze a light amount of lime juice and top with Malden salt.
  7. Pour the Gazpacho around the sliced tuna then top with store-bought crispy garlic.
  8. Finish with lemon or orange zest and some edible flowers. 
  9. Serve and enjoy!
Gulf Oyster Beignet with Smoked Oyster Black Garlic Aioli

Gulf Oyster Beignet

  • 1 small shallot (cut brunoise) 
  • 6 oz gulf oyster meat strained of liquor and chopped fine (liquor reserved for something else) 
  • 1/3 cup Marscapone of cream cheese  
  • 2 TB lemon zest 
  • 1 tbsp chives  
  • 1 tbsp parsley 
  • 1 tbsp dill  
  • Salt and pepper  

Instructions:

  1. Place all ingredients in a large bowl and mix well.
  2. Form .75 oz balls and place on a sheet pan with parchment paper.
  3. Freeze until hard then prepare batter and aioli. 

Smoked Oyster Black Garlic Aioli

  • 1 can of Smoked Oysters Preserves  
  • 3 Cloves Black Garlic 
  • 40g Egg Yolk 
  • 550g grapeseed oil 
  • 1 tsp lemon juice 
  • Salt to taste  

Instructions:

  1. Combine all items in a blender and blend completely. If too thick, thin out with a little warm water. The sauce should not be runny but not too thick.
  2. Once adjusted strain through a strainer. 

Beignet Batter

  • 1 cup AP flour 
  • 1/3 cup cornstarch 
  • 1 tbsp baking powder  
  • 1/2 tsp salt 
  • 1 cup bait amber or similar beer  

Instructions:

  1. Mix well and set aside. The batter should be the equivalent of a tempura batter consistency.

To Finish

  • 1 cup AP flour  
  • Deep fat fryer with oil or cast iron pot with enough oil to deep fry. 
  • Wooden skewer to check doneness 
  • 1/2 cup mixture of fresh herbs (mint, basil, parsley, chive, chervil) 

Instructions:

  1. Set deep fat fryer to 350° F.
  2. Remove frozen beignet balls from the freezer and lightly toss in AP flour.
  3. Dip floured beignet balls in batter and drop into the fryer.
  4. Once the center is warm, remove to a paper towel-lined sheet pan or plate to strain off excess grease.  
  5. Lightly salt when removed.
  6. Place on a Plate with aioli on the side or a little dollop to anchor the beignets so they don’t move.
  7. Top with herbs & serve!

    Chef Bobby Ross – Shearn’s Seafood & Prime Steaks

    Petite Lobster Pot Pie

    Lobster Filling

    • 2 (1 ½ lb) lobsters or 1 lb lobster meat, cooked and roughly chopped 
    • 2 tablespoons unsalted butter 
    • 1 small leek, white part only, finely chopped 
    • 1 small fennel bulb, finely chopped 
    • 1 garlic clove, minced 
    • 1/4 cup dry sherry or cognac 
    • 1/4 cup all-purpose flour 
    • 1 ½ cups seafood stock  
    • 1/2 cup heavy cream 
    • 1 teaspoon fresh tarragon, chopped 
    • 1 teaspoon fresh chervil, chopped (optional) 
    • Salt and freshly ground black pepper, to taste 

    Instructions:

    1. If using whole lobsters, bring a large pot of salted water to a boil.
    2. Cook the lobsters for about 8-10 minutes until they turn bright red.
    3. Remove from water, let cool, then extract the meat from the tail, claws, and knuckles.
    4. Roughly chop the meat into bite-sized pieces and set aside.

    Puff Pastry

    • 1 sheet of high-quality puff pastry, thawed if frozen 
    • 1 egg, beaten (for egg wash) 
    • Flaky sea salt, for garnish 

    Instructions: 

    1. In a large saucepan, melt the butter over medium heat.
    2. Add the chopped leek and fennel, and sauté until softened, about 5 minutes. 
    3. Add the garlic and cook for an additional minute.
    4. Pour in the sherry or cognac, stirring to deglaze the pan.
    5. Cook until the liquid is mostly evaporated, about 2-3 minutes. 
    6. Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for about 2 minutes to eliminate the raw flour taste.
    7. Gradually whisk in the seafood stock, followed by the heavy cream.
    8. Continue to cook, stirring occasionally, until the sauce thickens, about 5-7 minutes. 
    9. Stir in the chopped lobster meat, tarragon, and chervil.
    10. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.

    Assemble the Pot Pies:

    1. Preheat your oven to 400°F (200°C). 
    2. On a lightly floured surface, roll out the puff pastry sheet to smooth out any creases.
    3. Cut the pastry into rounds slightly larger than the ramekins or cocottes you’re using. 
    4. Divide the lobster filling evenly among the ramekins, filling each about 3/4 full. 
    5. Place a pastry round over each ramekin, pressing down the edges to seal.
    6. Use a fork to crimp the edges for a decorative finish. 
    7. Brush the tops of the pastry with the beaten egg, and sprinkle with a pinch of flaky sea salt. 

     Bake and Serve:

    1. Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed. 
    2. Remove from the oven and let cool for a few minutes before serving. 
    Red Wine Braised Short Rib Sliders

    Truffle Aioli

    • 1/2 cup mayonnaise 
    • 1 teaspoon truffle oil 
    • 1 teaspoon lemon juice 
    • Salt and freshly ground black pepper, to taste 

    Instructions:

    1. In a small bowl, whisk together the mayonnaise, truffle dust, and lemon juice until well combined. 
    2. Season with salt and pepper to taste. Adjust the amount of truffle oil if necessary, depending on your preference. 
    3. Cover and refrigerate until ready to use. 

    Braised Short Ribs

    • 1.5 lbs beef short ribs boneless 
    • Salt and freshly ground black pepper, to taste 
    • 2 tablespoons olive oil 
    • 1 onion, finely chopped 
    • 2 cloves garlic, minced 
    • 1 carrot, finely chopped 
    • 1 celery stalk, finely chopped 
    • 1 cup red wine 
    • 2 cups beef stock 
    • 1 tablespoon tomato paste 
    • 2 sprigs fresh thyme 
    • 1 bay leaf 

    Instructions:

    1. Preheat your oven to 325°F (165°C). 
    2. Season the short ribs generously with salt and pepper on all sides. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
    3. Sear the short ribs on all sides until browned, about 2-3 minutes per side.
    4. Remove the ribs and set aside. 
    5. In the same pot, add the chopped onion, garlic, carrot, and celery.
    6. Cook until softened, about 5 minutes. 
    7. Stir in the tomato paste and cook for another minute. 
    8. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
    9. Simmer for 2-3 minutes to reduce slightly. 
    10. Add the beef stock, thyme, and bay leaf to the pot.
    11. Return the short ribs to the pot, making sure they are submerged in the liquid. 
    12. Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are tender and easily pull apart with a fork. 
    13. Once done, remove the short ribs from the pot and cool.
    14. Once cooled, slice to the desired size. 

      Sliders

      • 8 small brioche slider buns, lightly toasted 
      • 8 small slices of aged Gruyère  
      • 1/2 cup caramelized onions 
      • 1 cup baby Arugula 
      • Flaky sea salt, for garnish 

      Instructions:

      1. Spread a thin layer of truffle aioli on the bottom half of each toasted brioche bun. 
      2. Place a Short Rib on top of the aioli, followed by a slice of Gruyère. 
      3. Add a spoonful of caramelized onions on top of the cheese. 
      4. Layer with a few wild arugula leaves. 
      5. Serve and enjoy!

      Andres Castaneda – Moody Gardens

      Crab Croquette

      Croquette

      • 1lb. Lump Crab Meat 
      • 1 Egg, beaten 
      • 1 tbsp Lemon Juice 
      • ¼ cup Onion, finely chopped  
      • 2 tbsp Fresh Parsley, chopped 
      • ½ tsp Dried dill  
      • 1 tsp Old Bay Seasoning 
      • ½ tsp Mustard Powder  
      • 1 tsp Worcestershire sauce 
      • 2 tbsp bread crumbs 
      • ¼ cup Mayo 
      • ¼ tsp Black Pepper 
      • ¼ tsp Salt 
      • Oil- for frying 

      Breading

      • 2 cups Fine Panko Breading

      Egg Wash

      • 2 eggs 
      • 1 cup buttermilk or milk  

      Instructions:

      1. Combine ingredients: in a bowl, mix- crab meat, bread crumbs, egg, onion, parsley, lemon juice, old bay seasoning, mustard powder, Worcestershire, mayo, salt, pepper, and dill.
      2. Form and shape the mix into 1” balls, if the mix is loose add more bread crumbs. Set in cooler for at least 1 hour to firm up.  
      3. Heat oil in a large pot until 350° F.
      4. In a shallow dish or shallow bowl, whisk together eggs and buttermilk. In another shallow bowl set Panko breading.
      5. Dip the chilled Crab ball into the panko then into egg wash and back in panko breading. Be sure to coat all around.
      6. Fry until golden, around 2-3 minutes.
      7. Serve with a side of remoulade and enjoy!
      Ribeye on Crostini with Blackberry Dijon

      Ribeye

      • 12oz. Prime Ribeye or (preferred steak)  
      • Salt to taste
      • Pepper to taste

      Instructions:

      1. Season steak with S&P and grill on char grill to preference and let it sit for 10 minutes. 
      2. Slice into preferred thickness.

      Crostini

      • 1 baguette 
      • Olive oil
      • Sea salt (optional)

      Instructions:

      1. Prep the oven and baking sheet. Heat oven to 350°F. Line a large baking sheet with parchment paper. 
      2. Prep the bread. Slice the baguette on a slight diagonal into ¼-inch-thick slices. Arrange the slices in a single layer on the baking sheet. Drizzle both sides of the bread lightly with olive oil. Sprinkle the tops lightly with sea salt (optional). 
      3. Bake. Bake for 8 to 12 minutes or until crisp and lightly golden. 

        Blackberry Dijon Sauce

        • 1 pint fresh blackberries 

        • 3 tbsp dijon mustard 

        • 2 tsp maple syrup 

        Instructions:

        1. In a medium saucepan, add blackberries. 
        2. On low heat stir and begin to smash the berries, as they warm. 
        3. Continue stirring and mashing until all the berries are smashed completely. 
        4. Add dijon and maple syrup. 
        5. Continue stirring until you get a jelly type of consistency. 
        6. Remove from heat. 
        7. You can serve warm or cold. 

        Assembly: On crostini spread blackberry Dijon jelly and set sliced steak on top. Enjoy!