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Fruit Roll Ups & Gazpacho

May 10, 2019 Steven Horn

CHILDREN’S RECIPE: Cantaloupe and Honey Fruit Rolls
Ingredients:
1 Cantaloupe, chopped
½ cup Water
Honey to taste
Lemon Juice to taste

Method of Preparation:
Combine cantaloupe and water in a covered saucepan and bring to a simmer for 10-15 minutes until melon softens. Mash with an immersion blender, add lemon juice and honey. Spread mixture evenly onto baking sheet lined with heavy-duty plastic wrap. Bake at 140F for 8-12 hours, this may be done overnight. Roll ups are done when the top is no longer tacky. Remove from oven and let cool. Cut on plastic wrap to desired size, roll and refrigerate.


FAMILY RECIPE: Cantaloupe Gazpacho with Seared Shrimp Skewers

Cantaloupe Gazpacho:
Ingredients:
4 cups Cantaloupe, chopped
¾ cup Vidalia Onion, diced
1 ½ tbsp White Balsamic Vinegar
1 cup Cold Water
¾ cup Extra Virgin Olive Oil
Salt to taste
4 slices Prosciutto

Method of Preparation:
Place Cantaloupe, onion, vinegar and half of the water in a blender and purée. Adjust consistency with remaining water. With blender running drizzle in oil. Adjust seasoning with salt. Chill well before serving.

Arrange prosciutto on a baking sheet fitted with a drying rack. Bake at 425F for 6-7 minutes until crispy. Cool on paper towels. Garnish Cantaloupe Gazpacho with shredded prosciutto to serve.

Seared Shrimp Skewers:
Ingredients:
12 Shrimp, peeled and deveined
2 tbsp Olive Oil
1 tsp Parsley, chopped
Kosher Salt, Black Pepper to taste


Method of Preparation:
Heat a heavy bottomed sauté pan on medium high heat. Combine olive oil, parsley and shrimp in a mixing bowl and toss to combine. Skewer the shrimp evenly between 4 skewers. Season with salt and pepper and add to hot pan. Sear on one side 2 minutes. Turn shrimp and sear an additional 1 minute. Remove from heat and serve with soup.

In Melons Tags Melons, Cantaloupe, honey, honey fruit rolls, fruit roll ups, cantaloupe gazpacho, Seared shrimp, shrimp, prosciutto, purée, children's recipe, recipe
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Burrata and Ham & Crispy Black Bass

August 6, 2018 Steven Horn

CHILDREN'S RECIPE: Burrata and Serrano Ham with Olives and Cantaloupe
Ingredients:

1 ball Burrata
5 slices of Serrano Ham
1 cup Castelvetrano Olives
½ Cantaloupe, cubed

Method of Preparation:
Cube the cantaloupe, take sliced Serrano ham and olives and skewer them on a wooden skewer. Lay the skewers on a plate and add the burrata next to the skewers.


FAMILY RECIPE: Crispy Black Bass, Cantaloupe, Olives, Feta and Herbs
Ingredients:

1 fillet Bass, 2 lb, skin on
1 cup Extra Virgin Olive Oil

Cantaloupe Chimichurri:
Ingredients:
1 cup Cantaloupe, cubed
½ cup Olives, chopped
1 Jalapeño, chopped fine
2 tbsp Flat Leaf Parsley, chopped fine
2 tbsp Oregano, chopped fine
2 tbsp Chives, chopped fine
¼ cup Red Wine Vinegar
¼ cup Extra Virgin Olive Oil
½ cup Feta Cheese, cubed  
Pinch of Salt

Method of Preparation:
Combine all chimichurri ingredients. Set aside. In a pan sear the bass skin side down until crispy, turn over to flesh side for 30 seconds. Plate the bass skin side up and spoon the chimichurri over the fish.

In Melons Tags Melon, Melons, Cantaloupe, cooking for baby and me, cantaloupe, chef patrick feury, st. lukes, childrens recipe, burrata, serrano ham, olives, black bass, feta, family recipe
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