How To Cook All The Recipes In Chef | Screen Rant - Screen Rant |
- How To Cook All The Recipes In Chef | Screen Rant - Screen Rant
- Taiwanese Beef Noodle Soup Recipe - NYT Cooking - The New York Times
- Cooks' Exchange: A dash of warm memories make the best December recipes - Madison.com
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How To Cook All The Recipes In Chef | Screen Rant - Screen Rant Posted: 08 Dec 2020 10:18 AM PST There are seven official recipes based on food that appears in the movie Chef and here's how to cook them all. Chef - a food-centric dramedy film - is light on the drama, but still became a bit of an independent sensation for its impeccable food styling, soundtrack, cast (including Scarlett Johansson, Dustin Hoffman, Rober Downey Jr., and Sofia Vergara), and heartwarming plot. Chef has a straightforward story but ultimately that's fine because Chef doesn't pretend that it's trying to be gutwrenching or shocking - it's simply about a father, a son, and the food they cook together. To create the incredible food that appears in Chef, Jon Favreau (director, producer, and star of Chef) brought in chef Roy Choi. Choi is a celebrity chef known for his Mexican-Korean taco truck, Kogi Korean BBQ, where he helped start the trend of combining gourmet-quality food with the accessibility of a food truck. Choi created the recipes used in Chef and now stars alongside Favreau in a spinoff reality series on Netflix called The Chef Show. Continue scrolling to keep reading Click the button below to start this article in quick view.
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The Chef movie is now also on Netflix, and some viewers may feel inspired by Jon Favreau's food film to try their hand at cooking. Lucky for them, there's an official website for The Chef Show that includes recipes for several of the stunning and mouth-watering dishes that starred in Chef (most of which are recreated on The Chef Show). Here's how to make Spicy Braised Chicken, Scarlett's Pasta (Aglio e Olio), Mojo Pork, Cubanos, Grilled Cheese, Chocolate Lava Cake, and Berries and Cream. How To Make Spicy Braised Chicken Spicy Braised Chicken isn't a recipe from the Chef movie, but Chef star and director Jon Favreau makes Spicy Braised Chicken with chef Roy Choi and comedian Seth Rogen in The Chef Show. This recipe requires a bit of prep and a lot of ingredients, but with some planning and an organized workspace, the recipe itself is doable for the average home cook. Braising is the cooking process of searing ingredients at a high heat then adding liquid, covering the pot, reducing the heat, and slow-cooking the food until it's finished. advertising
Kochujang (also marketed as gochujang) is a spicy Korean chili paste made with fermented sticky rice that gives it a slightly sweet flavor. Kochukaru (also marketed as gochugaru) are dried chili flakes from Korean chili peppers. Both kochujang and kochukaru are fairly common ingredients that can be found at many supermarkets and they're also readily available online or at an Asian food store. Spicy Pork Marinade:
Chili Paste:
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Magic Sauce:
Kalbi Marinade:
Spicy Braised Chicken:
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Method: Start by gathering the ingredients for the sauces. Once the ingredients for each of the sauces have been measured in separate bowls, puree each sauce one at a time and set aside. After the sauce needed for the Spicy Braised Chicken has been measured out, the remainder of each sauce can be stored and used later.
Prep the rest of the vegetables by cutting them into thick matchsticks (also known as julienning) and set aside. Break the whole chicken down into eight pieces (two each of wing, drumstick, breast, and thigh). Heat the 2 tablespoons of canola oil in a cast-iron pan (aka dutch oven) or another heavy-bottomed pan that has a lid, then sear the chicken over medium-high heat until all sides of the chicken pieces are slightly golden brown. Add one cup of Magic Sauce, half a cup of Spicy Pork Marinade, half a cup of Chili Paste, and two to three cups of chicken stock. Reduce the heat to medium-low, cover the chicken, and cook for 30-45 minutes. advertising
Taste the sauce and adjust it if needed. Then, add the carrots and drained potatoes and cook for 5 minutes before adding the onions and cooking for another 10. Add the green onions and noodles, then cook for 3 minutes before making final adjustments, adding salt, acidity, or heat if needed. Finish the dish by folding in the butter. Serve over cooked rice. How To Make Scarlett's Pasta (Aglio E Olio) Aglio e Olio is a classic Italian dish of garlic (aglio) and oil (olio). It's an easy recipe that shouldn't take more than half an hour to make. Chef Casper makes this simple dish for Scarlett Johannson's character, Molly, while exchanging flirtatious glances between chopping copious amounts of garlic and parsley - the primary flavors in this take on Aglio e Olio. advertising
Ingredients:
Boil the pasta in salted water and reserve some of the pasta water before draining the spaghetti – about a cup of pasta water should be enough. The cooking liquid from pasta water contains starches that thicken and emulsify pasta sauces as well as adding seasoning and helping the sauce to coat the pasta more evenly.
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Heat the oil in a large pan over medium heat then add the garlic. Be sure to stir the garlic as it cooks or it will cook unevenly and begin to burn. Once the garlic is golden brown, add the pepper flakes, salt, and pepper, then add the cooked spaghetti and toss until the pasta is fully coated. Add a few tablespoons of pasta water at a time, as needed until the sauce achieves the desired consistency. Turn off the heat before adding the parsley and parmesan, continuing to toss until well-mixed. Taste for salt and adjust accordingly. Garnish with a squeeze of lemon juice and more parmesan before serving. advertising
Roast Mojo Pork Despite the long ingredient list, Mojo Pork has a simple preparation. This is arguably the food star of Chef. Martin's Mojo Pork is essential to crafting the famous Cubano sandwiches that their food truck, El Jefe, sells as they drive from Miami to Los Angeles. The method is shown briefly as Martin (John Leguizamo) prepares sandwiches for the men who helped them load their equipment into the food truck. He brines, marinates, and roasts the pork before slicing it and making Cubanos later that evening. In reality, this recipe needs to be planned a day or two in advance. Ingredients:
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Brine for the Pork:
Prepare the brine in a large bowl, pot, or plastic tub, and then brine the pork by submerging it in the liquid and refrigerating it for 12 hours. When 12 hours is almost up, blend the ingredients for the marinade. After 12 hours, remove the pork from the brine and pat dry (don't rinse it) then marinate the pork for at least 2 hours. Typically, the marinating process for raw meat shouldn't last more than 12-24 hours. The pork can be marinated in the same container (after the brining liquid is discarded), but if the marinade doesn't fully cover the pork inside the pot or tub, then place the pork in a plastic bag with the marinade. The pork can also be rotated during the marinating process to ensure thorough coverage. advertising
Roast the pork in a low-temperature oven (250-300 degrees Fahrenheit) until the internal temperature reaches 170 degrees Fahrenheit, which could take up to 10 hours depending on oven temperature and the size of the cut. Baste the pork with the marinade throughout the cooking process.
Note that the pork will still be slightly pink, but be sure to check the temperature in two to three different places on the pork, getting the thermometer as close to the center of the cut as possible without touching the bone. Once the pork is fully cooked and removed from the oven, let it rest for 15-20 minutes before cutting into it. Slice the pork thinly and use it in the following recipe: a Cuban sandwich. advertising
How To Make A Cubano A Cubano (or Cuban sandwich) is a pressed sandwich typically made with pork, ham, swiss, pickles, and mustard on a sandwich roll. The sandwich is then pressed in a plancha, which is a flat sandwich press distinct from a ridged panini press. Though the Cuban sandwich is widely believed to have originated in Florida around the turn of the century, the history of the sandwich predates that by four hundred years. The thin, crunchy sandwich popularized by Cuban immigrant communities in Florida originated in Cuba, possibly more than 500 years ago. The Taíno tribe made a similar sandwich of meat stuffed between thin slices of crispy bread, though pork was not available in Cuba at the time [via Thrillist]. When Cubans immigrated to Florida, they started making a version of the sandwich that became popular across America and known as a Cubano. advertising
Ingredients:
To make a Cubano in the style of Chef, grill a buttered sandwich roll until golden brown. Take the thinly sliced Mojo Pork along with ham, cheese, pickles, and mustard and layer them on one slice of the sandwich roll in this order: pork, ham, swiss, pickles. Spread mustard on the other slice of bread, close the sandwich, brush with butter, and press on the grill (no need for a sandwich press – just use a heavy, cast-iron pan or simply press with a metal spatula) until crisp, golden, and melty. advertising
How To Make Grilled Cheese The combination of different cheeses on top of a good, crusty sourdough takes this classic to a new level. Gruyere is a Swiss cheese that is milder and sweeter than the pungent Swiss commonly sold at American supermarkets – and it melts better. Check the deli counter at the supermarket or a gourmet food store to find Gruyere, but Swiss cheese will also work in a pinch. Ingredients:
Gather your bread, cheese, butter, and oil. Heat a frying pan or griddle over medium-high heat and drizzle with olive oil. Spread one side of each slice of bread with softened butter and place on a heated griddle with the butter side down. Stack one slice each of gruyere, parmesan, white cheddar, and yellow cheddar on one of the slices of bread. Move the bread around as it cooks until it's golden brown. advertising
Place the other slice of bread on top of the cheese, toasted side up. Brush the top of the sandwich with butter then flip the sandwich and butter the top of the sandwich again, continuing to move the sandwich around the griddle. Check the bread as it cooks and take the sandwich off the griddle when the bread is dark golden brown. Brush the top once again with a little butter and serve. How To Make Chocolate Lava Cake For all the ire thrown its way in Chef, Chocolate Lava Cake is a decadent and delicious dessert that's as fun to make as it is to eat. It's not as complicated as it might seem, either. Chocolate Lava Cake is made by placing a ball of frozen ganache baked inside a standard chocolate cake batter. The ganache melts as the cake bakes and – when served hot – the melted ganache flows out of the cake as it is cut into, revealing a cavern of hot, gooey, chocolatey goodness hidden within the cake. As John Favreau's character, Carl Casper, loudly articulates in a viral outburst, "That's what makes it molten!" advertising
Ingredients:
To garnish:
Preheat oven to 425 degrees Fahrenheit. To make the ganache, melt 4 ounces of dark chocolate in a double-boiler. A metal mixing bowl placed over a smaller pot with a little bit of barely simmering water will work – just take care with the metal bowl as it will become hot. Once the chocolate is melted, slowly stir in the cream. Scrape the sides of the bowl, then cover the bowl and freeze it for at least two hours. advertising
In the double-boiler, melt the remaining 10 ounces of dark chocolate with the butter. Set aside. In a large bowl, beat the eggs and brown sugar together until foamy, then add vanilla extract and Grand Marnier (or other orange liqueur, or unsweetened orange juice). Slowly add the melted chocolate and butter to the eggs and sugar, then whisk in flour one tablespoon at a time. Grease 8 ramekins (or muffin tin) with butter, then coat with raw sugar. Fill each ramekin or muffin cup halfway with the cake batter. Divide the frozen ganache into balls that are roughly one or two tablespoons big. Then, place one ganache ball in each ramekin on top of the cake batter and cover evenly with the remaining batter. advertising
Bake for 11 minutes at 425 F, then remove the lava cakes from the oven and place them on a cooling rack. Run a knife around the edges of the cakes to help them release from the tins or ramekins. Place a plate over each ramekin and flip it over quickly. Lift the ramekin off of the cake, which should have popped out onto the plate. Top with whipped cream and berries, then dust with powdered sugar and cocoa powder and serve immediately – or the ganache will re-set, which is still delicious, but not as exciting.
How To Make Berries and Cream This rustic yet elegant dish is comprised of humble ingredients but is indeed worthy of the finest restaurant - a point which chef Casper wanted to prove by serving it on the night that his food critic nemesis returned. Unfortunately, he was fired before he got the chance to serve the dish and instead prepares it at home. advertising
In Chef, Carl Casper is shown boiling the sugar to make the caramel dust, pouring it onto a pan, cracking it, and then sifting it over the berries, creating a unique topping for this simple dish. The berries are coated in sugar which releases their juices. Then, the bright, fruity flavor of the berries is complemented by mint, orange liqueur, cream, and "caramel dust." Anyone who has watched The Great British Baking Show will know that sugar work is more than a bit finicky. Luckily, this simple application of cooked sugar will be good practice for those who want to try their hand at candy making. advertising
Ingredients:
First, sprinkle the berries with half a cup of sugar and set aside for about an hour. To make the caramel dust, start by boiling the rest of the sugar over medium heat. The sugar will dissolve and boil on its own, but be sure not to stir the sugar as it cooks. Instead, pick up the pan and gently swirl the sugar regularly. The original recipe says to cook the sugar to a "caramel color," but that is extraordinarily vague. If a candy thermometer is available, cook the sugar to at least 300 degrees Fahrenheit but no hotter than 310 degrees Fahrenheit. If a candy thermometer is not available, perform the cold-water test to see if the sugar has reached the "hard crack" stage by dropping a bit of the caramelized sugar in a bowl of ice water. If the sugar solidifies and the strands of sugar break instead of bending, it's done. advertising
Pour the caramel over a baking sheet lined with a silicone baking mat or parchment paper and set aside for one hour. Meanwhile, whip the cream and powdered sugar to medium peaks. Cut the mint into long, thin strands, then toss the mint and Grand Marnier with the sweetened berries. Top with whipped cream. With the handle of a sturdy spoon, break the sugar into shards and pulse in a blender until finely ground, then sift the resulting powder with a sieve over the berries and cream. Though, the method shown in Chef will also work – pummeling the sugar inside a towel and then sifting over the berries. advertising
Chef is a delightful film. The passion that the characters have for their food naturally radiates from them because of the passion that the cast and crew have for food - and filmmaking. Real-life chefs have commented on how the movie feels grounded in reality and non-chefs have loved the film for the way it walks the line between being either too pretentious or too boring. The food in Chef is a feast for the eyes and now it can be a literal feast with these recipes - and a well-stocked pantry.
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Taiwanese Beef Noodle Soup Recipe - NYT Cooking - The New York Times Posted: 08 Dec 2020 01:45 PM PST  Flavored with warm spices, sugar and fermented broad bean chile paste, Taiwanese beef noodle soup is traditionally made with gelatinous beef shins and tendons, giving the broth a sticky richness. The flavors and technique suit meaty short ribs, which come out meltingly tender and moist. Adding a packet of powdered gelatin to the braising liquid gives it the same lip-sticking richness that braised tendons offer in the traditional version.  |
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Cooks' Exchange: A dash of warm memories make the best December recipes - Madison.com Posted: 08 Dec 2020 12:22 PM PST  The month of December stirs fond memories for an endless list of reasons, just a few being cold temperatures, snow falls, tobogganing at Olbrich Park, skating at Tenney Park, and everything else about living in a four season state like Wisconsin. Cooking styles and recipes also changed from what Mother seemed to master overnight by including warm oatmeal or cream of wheat for breakfast, cocoa with marshmallows, freshly baked sweet breads, chili or vegetable soups for lunch, grilled cheese sandwiches at a moment's notice, and different kinds of cookies made to enjoy any time of the day. Supper was served at 5:30 with homemade dessert to follow, or later before bedtime. Now and then, with the chill of Wisconsin's winter season, she'd recite something I loved hearing and find myself repeating the same when December arrives so many years later. "The north wind will blow… and we shall have snow. What will the poor birdies do then? They'll go to the barn to keep themselves warm and tuck their little heads under their wings, poor things." Mother's Swedish Spritz CookiesRecently Linda Murray (no relation) Berzok's heart-warming book, "Storied Dishes" arrived sharing family recipes for us to be aware of who we are and where we've been. Published in 2011, Berzok, a widely published food writer and historian, brings a heart-warming treasure of family recipes as well as those shared by families from around the world. She also claims that her mother's recipes measure who she was and where she's been, otherwise its nothing more than just a list of ingredients. When we wrap them in narratives, they become magically transformed. 2 cups (4 sticks) sweet butter, softened 1 cup sugar 2 egg yolks, slightly beaten 2 teaspoons vanilla 4 cups all-purpose flour Preheat oven to 350 degrees. Using electric mixer, cream together butter and sugar. Add egg yolks and beat again. Add vanilla and beat. Stir in flour in gradual amounts. Chill for one hour. Fit cookie press with star-shaped design and fill tube with dough. Press dough through into long ropes. Cut rope into two-inch segments and shape each one into a closed circle. Place on cookie sheets two inches apart. Bake 12-15 minutes until golden. Let cool on sheets for 10 minutes, then remove with spatula to dish towels on wire racks. Store in plastic containers for a few days or freeze for later use. Apple CakeHere is a simple recipe, shared a long time ago by my own mother claiming on an index card of it being an "excellent recipe and delicious when served warm" without mentioning that she possibly made it with the Snow apples picked from the tree in our backyard on Talmadge Street. Who knows what a Snow apple is today so, instead, I used McIntosh apples which turned out just fine. I'm also inserting my own findings. ¼ cup butter, softened 1 cup sugar 2-3 medium apples chopped fine (leave peel on) 1 cup flour 1 teaspoon baking soda ½ teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon salt Mix together butter, sugar and egg. Batter will look strange. Add chopped apples and fold together until well mixed. Add flour and seasonings and place batter in greased 8x8-inch pan. Bake at 300 degrees for 40-50 minutes or until golden brown. ½ cup butter 1 cup sugar ½ cup cream 1½ teaspoon vanilla Stir together and put in a "double boiler," or prepare, stirring often, in a saucepan, being careful that it doesn't boil over. Thicken the sauce if necessary and pour over each apple cake serving. I added a tablespoon of brown sugar for added color and flavor. CTM's Grilled Cheese SandwichThere are so many special recipes of my own to share, but the first one that comes to mind is a simple thought last week of having a grilled cheese sandwich and making it different by adding chopped onions, sweet red and green peppers with a very light sprinkle of dried Italian parsley and basil. Just the thought of personalizing it assures me of the fun you'll have creating one of your own. Velveeta Cheddar Cheese slicesChopped onions, sweet green and red peppers Herbs of your choice, optional Butter, optional Extra virgin olive oil Between two slices of bread, layer cheese and top with chopped raw vegetables and optional herbs. Carefully sauté in a very small amount of butter or olive oil until golden brown. Slice and serve! Mmmmmmm. Pimiento Cheese Spread (using cheddar instead of cream cheese)When this column began back in 1993, the premise was responding to reader's requests for certain recipes. Along the way, retired Wisconsin Air National Guard fighter pilot Brig. Gen. Ralph "Bud" Jensen asked for a favorite cream cheese spread made with pimientos. Because he's a good friend of mine, I saved the request just in case a recipe was found sometime in the future. Well, that recently happened when I came across something similar and clipped it from an unknown publication. Here it is, Bud, and I hope you enjoy what you've been patiently waiting for all these years. 8 ounces sharp cheddar cheese 4-ounce jar pimientos, drained and chopped ¼ cup mayonnaise or salad dressing ½ teaspoon Worcestershire sauce, optional Finely shred cheese by hand or with a food processor. In a shallow bowl, combine cheese and pimientos, mashing ingredients together with a fork or beating with an electric mixer on low to medium speed. Add mayonnaise or salad dressing and, if desired, Worcestershire sauce. Beat until somewhat smooth (some shreds of cheese will remain). Cover and chill in the refrigerator for at least 4 hours or up to 24 hours. Let stand at room temperature for 15 minutes before serving. Use as a sandwich filling or spread on crackers. Makes about 1½ cups. Creamy Egg Salad SandwichEggs can be eaten poached, fried, scrambled or hard-cooked, or added to batters, custards and sauces. Luckily, this versatile food is also one of the most nutritious. During the past year, Dick, my better half and retired WANG fighter pilot began hard-boiling eggs that developed into a request much like that of his long time buddy Brig. Gen. "Bud" Jensen. Deciding to create a new version of egg salad sandwiches using many hard-boiled eggs, a recipe was discovered in a 2015 Taste of Home issue that seemed to be just a little out of the "ordinary" and favorite of a reader's mother. 3 ounces cream cheese, softened ¼ cup mayonnaise ½ teaspoon salt 1/8 teaspoon pepper ¼ cup finely chopped green or sweet red pepper ¼ cup finely chopped celery ¼ cup sweet pickle relish 2 tablespoons minced fresh parsley 8 hard-cooked eggs, chopped In a bowl, mix cream of cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, pickle relish and parsley. Fold in eggs. Refrigerate covered, until serving. Makes 3 cups Spicy Cranberry Pork TenderloinIf December becomes the season for celebrating amazing flavors, here is a recipe so tender and juicy that it makes getting together even more delicious and memorable thanks to the National Pork Board in Des Moines, Iowa. 2 pork tenderloins, about 1 lb. each 1 teaspoon kosher salt ½ teaspoon black pepper, freshly ground 1 teaspoon vegetable oil 12 ounces cranberries 2/3 cup packed light brown sugar 1 jalapeno, seeded and finely chopped Preheat oven to 400 degrees. Finely grate zest from both limes (4 tablespoons) and juice (4 tablespoons). Set lime juice aside. Mix half the lime zest with salt and pepper in small bowl and set aside. Brush tenderloins with oil and place in nonstick roasting pan, fat side up. Roast for 8 minutes, flip and top with lime zest mixture. Continue roasting until internal temperature of pork measures between 145 degrees (medium rare) and 160 degrees (medium) about 20-35 minutes. In medium saucepan, mix 1 cup of water with cranberries, brown sugar, jalapeno, lime juice and remaining lime zest. Bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until berries burst and juices thicken, about 5 minutes. Set aside. Transfer pork to carving board and let rest 3-5 minutes. Add cranberry sauce to roasting pan and bring to boil over medium heat, scraping up any browned bits in the pan with a wooden spoon. Remove from heat, carve pork and serve with sauce. Recent Request: Favorite holiday recipes. Contact the Cooks' Exchange in care of the Wisconsin State Journal, P.O. Box 8058, Madison, WI, 53708 or by email at greenbush4@aol.com. With our weekly newsletter packed with the latest in everything food.  |
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