Chef Aaron & Kelsey - What A Catch

Chef Aaron catches up with a beautiful ol' friend from Season Four of The Next Food Network Star - Kelsey Nixon.

Since we all remember Kelsey's amazing Macadamia Encrusted Tilapia recipe from the Next Food Network Star - Big Daddy decided to keep the fresh sea theme going with his own Blackened Salmon with Blue Cheese Sauce, an awesome Lemon Pepper Orzo and a bed of Spicy Swiss Chard greens and an appetizing set of Shrimp Potstickers.

Aaron seasoned the salmon with a rub composed of Italian seasoning, black pepper, paprika, salt and cayenne.
Fish were cooked a coupe of minutes on each side in a large skillet with melted butter and oil. He then transferred the pan into the oven and the happy fish were on their way

Chef created a quick blue cheese sauce by reducing white wine and heavy cream in a medium sauce pan. After adding blue cheese the mixture was whisked until smooth.

Aaron boiled 2 1/2 cups of chicken stock in a medium saute pan, added a cup of orzo and allowed to cook for 7-8 minutes.

He turned off the heat and stirred in grated Parmesan cheese, mascarpone cheese, butter, cream, chives and about a teaspoon of lemon zest.


Chef completed the day by chopping up 1/2 pound of rock shrimp and mixed it in a large bowl with garlic, shallots, parsley, napa cabbage, mascarpone cheese and lemon juice

He then proceeded to lay 12 won ton wrappers on a flat surface and placed 1 tablespoon of the shrimp filling in the center of each wrapper. He then wet edges with an egg wash and brought all sides together with a pinch.

Potstickers were then steamed in a steaming pan for 6-8 minutes and then seared in a large skillet pan slicked with peanut oil. Of course chef wasn't going to leave those potstickers naked so he created a Ponzu dipping sauce composed of soy sauce, orange juice, rice wine vinegar, scallions and some red pepper flakes for heat.

LINKS / RECIPES

WEBSITE- Kelsey's Kitchen
RECIPE - Kelsey's Macadamia Encrusted Tilapia
RECIPE - Chef Aaron's Lemon Pepper Orzo
RECIPE - Chef Aaron's Shrimp Potstickers
RECIPE - Chef Aaron's Spicy Swiss Chard
RECIPE - Chef Aaron's Blackened Salmon with Blue Cheese Sauce

Big Daddy's Favorite Valentine Special

Chef Aaron surprised his Favorite Valentine - his Mom - with a truly wonderful Valentine's dinner. Stuffed Veal Chops laying in a bed of Smashed Parsnips with Mascarpone Cheese surrounded by a wreath of Lemon Broccoli Rabe.


Big Daddy topped it off with a Valentine favorite - Chocolate Covered Strawberries and finished this special occasion with a Strawberry Bellini drink.

Stuffed Veal Chops

Chef created his stuffing mixture by combining prosciutto, grated sharp provolone, small diced roasted peppers, grated onions, seasoned Italian bread crumbs and fresh oregano leaves in a medium bowl.

After slitting each veal chop and creating a pocket, chef stuffed each veal chop with the stuffing mixture and then seasoned salt & pepper and lightly brushed each side with olive oil.

After grilling on each side for two minutes, chef placed the chops in the oven for 4-6 minutes.

Lemon Broccoli Rabe

Big Daddy chopped and blanched 2 bunches of broccoli rabe.

Garlic was browned in extra-virgin olive oil with red-pepper flakes.

The blanched broccoli rabe was then added to the garlic and topped with fresh grated Parmesan cheese.

Aaron then tossed the mixture and added lemon zest, salt and pepper and cooked for 2-3 minutes.

Smashed Parsnips with Mascarpone Cheese

One pound of parsnips were cut into 1-inch pieces and boiled in a large pot of water for 10 minutes.

In another pot, chef melted butter and sugar together and then sauteed half a diced onion until caramelized.

The drained parsnips were then added to the caramelized onions and turned off the heat. Finally chef added the Mascarpone cheese and mashed the mixture while adding parsley.

Chocolate Covered Strawberries

Big Daddy chopped pretzels and almonds and placed in 2 separate bowls. Chocolate was chopped and added to a double boiler to melt.

Chef dipped each strawberry in the velvety chocolate and placed on a wax paper lined sheet.

The chopped pretzels and nuts were then sprinkled on each strawberry.

Strawberry Bellini

Chef first created a simple syrup composed of 2 parts water and 2 parts sugar. This mixture was brought to a boil and simmered until sugar dissolved.

Aaron then blended one pint of strawberries along with his simple syrup. Once blended the mixture was strained and poured into champagne glasses. You know Big Daddy had to garnish the glass - by simply using sliced strawberries.

After topping with champagne - the drinks were ready and Chef Aaron prepped the table and entrees and Mom was being treated to this very special Valentine dinner.

RECIPE / LINKS

RECIPE: Stuffed Veal Chops
RECIPE: Lemon Broccoli Rabe
RECIPE: Smashed Parsnips with Mascarpone Cheese
RECIPE: Chocolate Covered Strawberries
RECIPE: Strawberry Bellini

Chef Aaron's Awesome Asian Experience

Chinese New Year is upon us and Chef Aaron is celebrating the Year of the Ox with a handful of Awesome Asian recipes - Big Daddy Style !!



Hoisin-Glazed Cornish Hen

Chef Aaron carefully added a 1.5 pound Cornish hen into a deep pot of heated vegetable oil (350 degrees F). Each side was cooked for 8-10 minutes until golden brown (internal 165 degrees F). The hen was removed and drained on a paper towel.




Chef constructed a glaze mixture by whisking together hoisin, red pepper flakes and scallions. This mixture was brushed over the cooked hen on both sides. Extra glaze was set aside for a dipping sauce.


The hen was placed in the oven for 7 minutes, removed and brushed over one last time before completing its journey for another 7 minutes in the oven.



Shiitake Mushroom Brown Rice

Big Daddy heated a large cast iron pan with a tablespoon of sesame oil. He then stemmed and sliced 6 Shiitake mushrooms and mixed them into the pan with soy sauce, chicken broth, mushroom broth, scallions and a cup of brown rice.

The pan was covered with a lid and placed in the oven for 30 minutes.


Glazed Chinese Long Beans

Chef Aaron blanched 1/2 lbs of Chinese long beans, also known as Snake beans, in a large pot of boiling water for 2 minutes and set aside to cool.




Chef then diced up ginger and scallions and mixed them with minced garlic in a large skillet with a couple tablespoons of butter. Chinese long beans were added with a pinch of red pepper flakes and cooked for several minutes.



Chef then completed the journey by stirring in chicken stock, honey and sesame oil and seasoning with salt, pepper and sesame seeds.






RECIPES / LINKS

RECIPE: Hoisin-Glazed Cornish Hen
RECIPE: Glazed Chinese Long Beans
RECIPE: Lychee Martini
RECIPE: Shiitake Mushroom Brown Rice
RECIPE: Pork Egg Roll with Broccoli Slaw