foodchronicles101 foodchronicles101

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Lé Chef Dé Cuisine  Chef, Lover and Creator of great cuisine! NC👉✈NYC #USMC #SemperFi

"Japanese Mango Mochi Ice Cream topped w Cubed Mango & Mint." INGREDIENTS:
2 ripe mangos, peeled, pitted, and diced (about 1½ cups)
1 cup granulated sugar, plus more to taste
Lemon juice, to taste
1½ cups heavy cream
1 egg yolk
¾ cup sweet rice flour (mochiko)
¾ cup water
6 drops yellow food dye, if desired
Cornstarch or potato starch, for handling dough

1. Sprinkle mango lightly w a pinch of sugar & cook in skillet over medium heat, stirring until tender, 7 minutes. Add additional sugar & lemon juice, if desired. Remove from skillet & puree until smooth. In a medium bowl, combine ½ cup sugar, Cream & egg yolk.
2. Add mango puree to cream mixture, & chill to 40°F. Then, churn in an ice cream maker according to manufacturer’s instructions. When ready, roll 6 golf ballsized mounds of ice cream. Place on a tray lined with parchment paper & freeze until very firm.
3. Add rice flour to a microwavesafe bowl. Stir in water and remaining ½ cup sugar until smooth, and add food dye, if desired. Cover bowl with plastic wrap. Microwave on high for 5 minutes, stirring well every 2 minutes. Remove from microwave & let stand, covered, 5 minutes.
4. Dust a work surface with cornstarch or potato starch. Reheat rice flour mixture for 20 seconds & turn out onto prepared work surface. When mixture is cool enough to touch, divide into 6 portions with a ceramic knife or dough cutter. Quickly pull portions away from the dividing line as you cut.
5. With cornstarch-dusted fingers, shape each mochi portion into a ball, and then flatten into discs with your palm. When discs have cooled slightly, assemble the treats. Turn over one of the mochi discs, stretch it out & create a depression in the center. Place a frozen ice cream ball in the center of the disc.
6. Gently pull opposite edges of the mochi up & over the ice cream, pinching them together where they meet at the top. If the covering is thicker than about 1/8 inch, trim some of the mochi to make it Once each ice cream ball is completely enclosed, place seam-side down in a paper cupcake liner. Freeze at least an hour, & remove 5 to 10 minutes prior to serving.

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#Dessert #IceCream #Mochi

"Grilled Cheese w/ Smoked Applewood Bacon" one of my favorite snacks.
EAT LIKE YOU GIVE A DAMN 🧀🍞 WHAT'S ON YOUR PLATE? 🍽👀
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"Man Of War Philly Cheese Steak Egg Rolls w/ a Spicy Queso Fresco Cheese Sauce Drizzle garnished with Chopped Chives" enjoying my Thursday 🤗🤗. 😈 EAT LIKE YOU GIVE A DAMN 🍽
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"Grilled BBQ Chicken Ranch Salad: Mixed Greens tossed w/ Cucumbers, Tomatoes, Carrots, Olives, Corn, Peppers Corn Chips topped with Grilled Chicken with a Drizzle of BBQ & Ranch Dressing 😋" 🍗🍽WHATS ON YOUR PLATE? 🍽🍗 COOK LIKE YOU GIVE A DAMN 😈

#ChefsOfInstagram #ChefLife #Chef #Salad #Chicken #Ranch #BBQ

Surf N Turf Burger Grilled Lean ground Angus Beef, Smoked Apple wood Bacon, Topped with Garlic Herb Cheddar, Honey Habanero Aioli, Onions, Pea Shooters and Lobster.

"Chicken Parmesan w/ Stove Top Rigatoni garnered with Parmesan Cheese, Homemade Garlic n Herb Tomato Sauce" 🍽🍝🍛 🍽 EAT LIKE YOU GIVE A DAMN 🍝 WHATS ON YOUR PLATE? 🍽🤔
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"Grilled ½ Chicken topped w/ a Cognac Peach Chutney, Crowned with a Garlic & Herb Truffle Mash Potatoes" 🍽 EAT LIKE YOU GIVE A DAMN 👹
Whats on your #MothersDay Plate?
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"BBQ Chicken Quesadilla garnered with Fresh Pico De Gallo and Guacamole" 🍽EAT LIKE YOU GIVE A DAMN 😈

Ingredients:
Four 12-inch flour tortillas
1/4 cup grated Cheddar, plus 1/4 cup
1/4 cup grated queso blanco
8 ounces cooked boneless, skinless chicken breast, small diced
1 red onion, thinly sliced
1/4 cup favorite barbecue sauce

Method To My Madness:
Lay out 2 of the flour tortillas on a flat surface. Top with 1/4 cup of the Cheddar, and the queso blanco spreading evenly over the tortillas. Divide the chicken among the tortillas and sprinkle with the desired amount of red onion. Top with barbecue sauce and remaining 1/4 cup of Cheddar. Top with remaining tortillas and press to seal.

Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.

Let cool for 5 minutes. Slice into 8 or 10 pieces.
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"Hand-Cut Garlic & Parmesan Cheese Fries" 🍟 going to go well with my 🍔. "🍽 EAT LIKE YOU GIVE A DAMN 🍟"
WHATS ON YOUR LUNCH PLATE?
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"Penne Alla Vodka garnered with Red Pepper Flakes, Grated Parmesan and Chopped Basil" 🍝🍽 🍽COOK LIKE YOU GIVE A DAMN 🍝Whats On Your #Easter Dinner Plate?

Ingredients:
1 Lb Penne Pasta
3 cloves garlic, minced
1 whole medium onion, chopped finely
3 tbsp butter
2 tbsp olive oil
1 cup vodka
One 14-ounce can tomato puree or tomato sauce
1 cup heavy cream
1 generous pinch red pepper flakes, plus more if needed
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
Grated Parmesan, for serving

Method To My Madness:

Cook the pasta according to package directions.

Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

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"Lobster Mac with Cheddar & Gruyère Cheese" Recipe provided. Share with a friend who'd join you on a foodie quest. @ChefCordy 👍 "🍽COOK LIKE YOU GIVE A DAMN 😈" INGREDIENTS:
1 lb bag of large pasta
3 tbsp butter
2 shallots, finely chopped
3 tbsp all purpose flour
2 cups milk
½ cup heavy cream
2 tsp Dijon mustard
8 oz white cheddar, grated
4 oz Gruyère, grated
2 cups sharp cheddar, grated
salt & pepper, to taste
the meat of 2 cooked lobsters, coarsely chopped
1 tbsp chives, chopped

METHOD TO MY MADNESS:
Preheat oven to 350°F.
Bring a large pot of salted water to a boil.
Add pasta and cook according to package directions. Drain in colander and return to stockpot.
Melt butter over medium heat in large saucepan.
Once melted, add shallots and sauté until soft.
Add flour and stir for 1 minute until combined.
Whisk in milk.
Bring to a slight boil, whisking constantly.
Add cream, Dijon, both cheeses, salt, and pepper.
Remove pan from heat.
Stir together until all cheese is melted.
Mix in pasta and lobster.
Pour into a large baking dish.
Bake until golden. This will take about 20–25 minutes.
Serve with chives on top.

TIP: How to cook a lobster: It’s so much easier than you think. If you can boil water then you can cook a lobster. Start with a live lobster. Fill a large pot with water, salt, a sliced lemon, and some fresh dill. Once the water is boiling, drop the lobster in head first. Cover the pot and boil for about 15 minutes. It will be bright red and the tail will be curled. Take it out of the water. Do not rinse, but simply let it cool down to room temperature.

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"LEMON BUTTER SCALLOPS
All you need is 5 ingredients and 10 minutes."
INGREDIENTS:

1 tbsp unsalted butter
1 Lb scallops
Kosher salt and freshly ground black pepper, to taste

LEMON BUTTER SAUCE

2 tbsp unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley leaves

METHODS TO MY MADNESS:

Melt 1 tbsp butter in a large skillet over medium high heat.
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
To make the lemon butter sauce, melt 2 tbsp butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice, season with salt and pepper, to taste.
Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.
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