CHEF SAMBRANO Food Articles Video Recipes

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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Thursday, September 11, 2014

THE IMPORTANCE OF MAKING A SALAD

                        

Salads sometimes aren't what we guys concentrate on, let's face it, it's the MLB Playoffs in a few weeks, NCCA Football is in full swing, and we can't forget the NFL Football schedule with everyone's Sundays is filled with cookouts or cookins. And just think, basketball season starts up in a couple of months too, so the men foodies are gonna be busy until the Final Four and the NBA Finals, of course any MMA on demand takes us dudes close to the grill or some pot right?

But let's get real, if we want to eat right a salad is something we need to focus on, a salad that's tasty and healthy, especially when there's others around, let's try and go the extra mile and not just man the grill, the wok, or stove.. let's try and be more well rounded.

Here's a simple salad that the men can make that's fairly easy, very basic that all you'll need is some greens, onions, cherry tomatoes, crispy bacon (yes you can have it), and some balsamic vinegar, honey, garlic, chives, olive oil, rosemary, thyme, and lemon juice.

SERVES 4-6

1 1/2 lbs. of romaine lettuce
1/2 lb. of kale
1 small sweet round onion
8 oz of sliced cherry tomatoes (stores sell them in plastic 8 oz containers) you slice em
1 lb. of apple wood smoked bacon

Dressing

2 cups of balsamic vinegar
1 cup of extra virgin olive oil
1/4 cup or more of honey
5 crushed garlic cloves
1/2 cup of chopped chives
1/2 tsp of chopped rosemary
1/2 tsp of chopped thyme
Juice of 1 small lemon
Salt & Pepper to taste
* Place all ingredients in a blender of food processor and blend well, put it in a jar with lid and refrigerate for a few hours to get cold. Adjust the seasonings with salt and pepper or more honey for sweet etc.

1. Heat up your oven to 400 degrees F. Line a baking sheet with baking paper and spray nonstick on it, arrange the bacon on the sheet, and bake it for about 20 minutes or until the bacon gets crispy. Every oven works differently, keep an eye on it. When it's done, let it rest, and when cooked, chop it up into bits.

2. Cut the romaine and kale into bite size pieces, halve the onion and slice into thin strips. Put this and the sliced tomatoes and the bacon in a large mixing bowl, and toss well. Pour the entire bottle of dressing into the bowl and toss well, cover with foil and refrigerate until ready to serve.


THYME
ROSEMARY
CURLY KALE
ROMAINE LETTUCE
8 YEARS AGED BALSAMIC VINEGAR
(You can get inexpensive ones at the market)

Carry on my home chefs, and make your dishes rock with a salad that kicks ass!

Until next time, have a great life!

Ron Sambrano

            
© 2014




Sunday, September 7, 2014

JAMIE'S DREAM SCHOOL, JAMIE OLIVER ON MEAT


Another one of my favorite t.v. chefs, Jamie Oliver teaches his students the finer points on beef, and how he cooks a nice steak on the stovetop, watch and learn because I did. Very interesting video as his butcher friend talks about the different cuts from the cattle. Chef Oliver tells his students that there is no really best cut of beef because everyone's taste is different, which is true. Cooks can save money by purchasing the tougher cuts of beef and slow cook them instead of buying the finer cuts that take less time to cook but costs more. A very good video for any cook that's learning and wants to be a chef, or a great home cook. Enjoy this video.


Until next time
Ron Sambrano
© 2014

FILET OF BEEF WELLINGTON VIDEO CHEF GORDON RAMSAY


Here's a lesson from a master and celebrity chef that's one of my favorites, Chef Gordon Ramsay. Watch this video as he makes a simple Filet of Beef Wellington. It's always good to learn new chops, new tricks, new methods and techniques that can up your game as a cook in your home. Always remember, life is about learning and teaching. Let's learn from Chef Gordon, and then try it, and teach someone what we've learned. What a wonderful life eh?


Until next time have a great life
Ron Sambrano
               
© 2014


Saturday, September 6, 2014

POKE PIZZA THE SIMPLE EASY WAY FOR SINGLES TO EAT IN

In Hawaii Poke (Poh keh), cubed pieces of raw fish, seasoned with usually an Asian blend of some sort, and eaten with rice is gaining popularity every day, every year by foodies that are discovering this awesome type of well, marinaded raw fish and bits of veggies. Sam Choy our local boy done good was a very popular television personality in the 90s and 2000s, his fame was attributed to frying poke in a wok. It's genius. People called him simple, nothing to write home about as a culinary artist, well bullshit, Sam Choy is one of my idols man! So I'll take a simple poke you can buy at your fish department in your supermarket, and make a pizza out of it. Below is the ingredients.

Preheat your oven to 350 deg. F

INGREDIENTS

1 lb. of ahi poke (any style)
1 loaf of french bread sliced 1/4" thick 
1 cup of mayonnaise
1/2 cup of sour cream
1/4 cup minced garlic
1/4 cup minced green onions
Garlic salt to taste
1 small package of shredded mozzarella cheese

DIRECTIONS

Take a large cookie sheet and spray some butter flavored non-stick spray. Arrange the pieces of sliced French bread. 

Mix the mayonnaise and sour cream in a mixing bowl, add in the garlic, green onions, and garlic salt, mix well. Spread a thin layer of this mixture over the French bread slices.

Place a tablespoon or so of ahi poke on each piece of bread, then top each with some mozzarella cheese. Sprinkle some more garlic salt if you think you need it.

Place baking sheet in oven on center shelf, bake for about 15 minutes or until the top is slightly brown, or whenever you feel it should be done, raw ahi is safe to eat.

Remove from oven, let sit for a minute or two, and eat.

Serve with an ice cold pale ale, or a nice white wine.

Until next time have a great life!

Ron Sambrano

             
© 2014


Friday, September 5, 2014

MEXICAN SOUP CHICKEN POBLANO CHOWDER CHEESY

Mexican Soup Time! For my foodies. Oh yeah, that's me on the left, I was making a dessert, so if you were wondering "Hey that ain't Mexican soup!" Well it's not, you win. No prize, you just win.

Soup of the day will be a Chicken Poblano Chowder Cheesy, it's fairly easy, with little fuss if anything, and for myself? I loves Mexican food, after all, we Filipinos share similarities in cooking from the Spanish side of the tracks. Hey my last name is Sambrano, you know how many times people tell me "Hola" I'm like, I'm not Mexican, but no problemo eh?

INGREDIENTS

3 poblano peppers
1/2 a stick of unsalted butter
1/4 of all-purpose flour
8 cups or so of low sodium chicken broth (canned or carton)
2 1/2 cups of diced cooked chicken meat, I like dark.
2 large cans of corn
2 large cans of black beans
3 cups of shredded Cheddar cheese
1 1/4 cup of shredded pepper jack cheese if you got it
2 1/2 tbsp. of ground cumin
1 1/2 tbsp. of garlic powder or onion powder
Salt and pepper to your liking
A few tortilla chips for garnishing

DIRECTIONS

1. Preheat the broiler, place rack about six inches from the flame or heat. Line a baking sheet with foil.

2. Cut the peppers in half lengthwise, remove stem, seeds and the entire inside. Place the peppers cut side down.

3. Cook under broiler until the skins get blackened, about four to five minutes. Place peppers in a plastic bag so it steams, then after 15 minutes or so, take em out, and peel off the skins and toss it. Then chop up the peppers.

4. As the peppers begin to cool, melt the butter in a pot over the stovetop flame at medium high heat, add in the flour, and stir until it becomes a golden brown color. Slowly add in the chicken broth into the flour mixture (roux). Simmer and stir for about ten minutes, until smooth.

5. Stir in the chopped peppers, chicken pieces, corn, black beans, Cheddar, and if you got it the pepper jack cheese. Season with cumin, garlic powder, salt and pepper. Continue to simmer until all the cheeses is melted, and the soup must be hot. Serve with some totilla chips.

Until next time have a great life!

Ron Sambrano
          
© 2014

Thursday, September 4, 2014

THAI BEEF RECIPE

Thai Food anyone? Today I'll give you a Thai Beef Salad recipe, very simple to do, I swear you'll be the culinary genius your home once you're done. What makes Thai? Okay here's some Thai foodie knowledge for you, Thais love to utilize green onions, lemon grass, cilantro, chilies, fish sauce, limes…okay? Got it? All Righteeee Then!


INGREDIENTS

2 green onions chopped
1 lemon grass cut about an inch into pieces
3/4 cup or more of chopped fresh cilantro
1 cup of chopped fresh mint leaves
1 cup of lime juice (Fresh squeezed if you can)
1/2 cup of fish sauce (use the Filipino patis if you can't find a Thai brand)
1 tsp. sweet chili sauce
1/2 cup of brown sugar
1 1/2 pounds of beef flank steak trimmed of silver skin
1 1/2 pounds or so of lettuce leaves broken apart not chopped
1/2 a zucchini cubed
Handfull of cherry tomatoes

DIRECTIONS

  1. In a large bowl, mix together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until combined and the sugar is dissolved. If you want, try adding more sugar and/or fish sauce. Set aside.
  2. Sear the flank steak over high heat on stainless steel pan for approximately 4-6 minutes on each side, until it is cooked about medium. Don't overcook the steak. Remove from heat and slice into thin strips across the grain so it won't be tough when eating. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
  3. Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the zucchini on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.
Enjoy until the next blog post have a great life!

Ron Sambrano
            
© 2014

COOKING BASICS Frying Eggs

Hello my friends, today is the 4th day of September 2014, and it's flying by pretty quickly, I'm thinking about Xmas already man! Got to save some bucks and fast!

Today I'll be talking about cooking basics, and today's item or ingredient will be the ever so popular and sometimes misunderstood egg. That's right the egg, it is a very delicate food, yet it has power, it has two components that can be used in the culinary profession, one is the egg whites, when whipped up it can be a fluffy product used in cakes and desserts. And the very rich yellowish yolk that is whipped up with infusion of fats like oil or butter to make mayonnaise and Hollandaise sauces. Well if you are a new foodie in the kitchen we won't overwhelm you with those culinary moves just yet, let's just stick with frying the egg.

First of all, all you really need as a rookie is an 8" non-stick fry pan, non-stick offers a non-stick surface so that you won't stick your eggs to the pan. A can of non-stick spray like PAM or an imitation will do, some vegetable oil, or butter- don't use margarine, use real unsalted butter.

Now the real way to crack an egg is to hold it with two hands, and gently tap the center of the egg on the side of a bowl, and open it separating it with your two hands slowly prying apart the egg so that the insides, the whites and yolk will slide into the bowl. 

If you break an egg with one hand, there's a good chance there will be pieces of shell falling into the pan, and we don't want that, I mean do you want pieces of shell in your eggs, in your omelets? I think not.

Once you have your eggs in the bowl, take your fry pan, spray some non-stick on it, and add about a tablespoon of vegetable oil inside, heat up the pan over medium high heat, and watch the oil in the pan, once it starts to bubble it is an indication that the egg is ready to be placed in the heated pan. This can take from a minute or two, depending how strong your burners work.

Place the two eggs in the pan, don't move it, when the egg whites turn from clear to white, it maybe time to flip it using a rubber spatula. If you want your yolks cooked more, let it sit about a minute or so longer. When you want to flip it, and it's all up to you, insert the spatula under the entire egg, and tilt the pan slightly, and using one motion flip it. If the egg breaks oh well, you tried. It takes practice, heck once you get really good, you'll be able to flip an egg without using a spatula like us pros.


But just practice and you'll get good at frying eggs.

Until next time have a great life

Ron Sambrano
           
© 2014