Make Professional Chef Like Recipes at Home

You might have often wondered why your home cooked food doesn’t take like the hotel food. No matter how well you attempt to make it, there is always something missing or something that goes wrong. Your kitchen experience does not come handy while preparing exotic food dishes. No matter how hard you try to prepare an exclusive cuisine, there is some element of home cooked taste. It may make you wonder if chefs have some special magic wand. Well, if you have been thinking of trying some delicacies at home and want it to taste different, then our recipes will surely impress you. They do not taste like home food nor do they look like home cooked food. We are not trying to say that home cooked food is not great, but occasionally it feels good to enhance your culinary skills and receive compliments for the same. If you want your guests to notice the change in taste then try these recipes. There are several categories like starters, main course, and desserts. There are different types of meat recipes for beef, chicken, lamb, seafood, appetizers, salads, soups, and others. Professional chefs share these recipes and here is a list of the categories.

Food Categories

We would like to mention that 80% of the following food categories have more than five recipes each. In this article, we shall discuss some of the most mouth watering recipes. However, we would first like to talk about the categories of food recipes that you can find here. The list goes like this in alphabetical order.

Appetizers, baby food, barbecue, beverages, biscotti, bisques, bread, breakfast, brunch, butter, cakes, candy, candy bar, cheese, chicken, chili, coffee can bread, cookies, dessert mixes, fruit cakes, ice cream pies, jar cake, jelly roll, lamb, layer cake, muffins, pasta, popcorn, sandwiches, sausages, seasonings, slushies, side dishes, smoothies, tarts, tortes, turkey, vegetables, yeast breads, and yeast rolls.

Chefs Recipe

We are sure you would be waiting to know the recipe after reading about the categories that are available.

Butter Chicken

Chicken pieces – 800 grams
Lime juice – 1 tablespoon
Red chili powder – 1 teaspoon
Curd – 1cup
Butter – 2 tablespoons
Mustard oil – 2 tablespoons
Salt – to taste
Tomato puree – 400 grams
Fresh Cream – 1 cup
Honey – 2 tablespoons
Ginger garlic paste – 1 teaspoon

Marinate – Take a cup of curd and add 2 tablespoons of butter, 1-tablespoon of limejuice, 2 tablespoons of red chili powder, and 2-tablespoon mustard oil. Mix these ingredients and marinate the chicken pieces in it. Leave it aside for half an hour; it is good to refrigerate the chicken pieces. Do not forget to add salt as per taste.

Gravy – While you leave the chicken for marinating, prepare the gravy with tomato puree. Take a pan and heat 50 grams of butter, add 1 teaspoon of ginger garlic paste, 1 teaspoon red chili powder, salt, and honey. Simmer these ingredients on low flame for five minutes. Now add fresh cream and cover the pan. Allow it to simmer for another two to three minutes on low flame.

Remove the marinated chicken pieces from refrigerator and put it in the oven with a temperature of 200 C. Remove the chicken from oven when it is cooked and add it to the gravy. Your chefs style exotic food is ready.

Cajun Chefs Make the Worlds Best Gumbo and Now You Can Too With These Cooking Tips and Recipes

Louisiana is famous for fantastic food and nothing is more popular than the gumbo recipes created by the state’s talented chefs. The wonderful dishes prepared by real Cajuns from the Bayou country are world renown for delicious flavors and millions of diners seek out their food and recipes every year. But the most talked about and sought after dish and surely the most revered is the world famous Louisiana gumbo.

It is quite natural for accomplished chefs to experiment and create new and exciting versions of Louisiana’s most famous food. Although most recipes are simple and rustic, new techniques can be employed to greatly improve the intensity of flavors and bring color and beauty to a Cajun soup that has long been known for it’s mouth watering taste.

Many brilliant chefs have tweaked and modified old traditional recipes to enhance the taste and to add interesting and creative flavors. Their intent is not to significantly change the structure or core elements of the dish but only to improve upon what is already a nearly perfect food. Many have succeeded in this endeavor.

Then there are other chefs who refuse to change the old traditional recipes in any way and choose to prepare only those that are in keeping with the simple and rustic nature gumbo. Of course this is perfectly appropriate.

But the thing that is so great about a chef’s approach is that those who are really good at their work will always try to push the limits on cooking techniques or try different ingredients that can add excitement and depth to a dish with a history as old as the Louisiana Purchase. The result is intensely delicious flavors that are deep, rich and almost intoxicating.

For example pushing the limit on getting the roux really dark without burning is a technique some use to extract the most intensity from the ingredients. A light colored and dainty roux is easy to make but makes a gumbo that falls far short of it’s potential. When making a chicken gumbo, frying the chicken before adding it to the pot adds another level of flavor. Thoughtful and daring chefs will take this extra step to bring chicken gumbo to the pinnacle of flavor.

Most authentic seafood and poultry gumbo varieties will have a smoked meat added. Your talented chefs will use real Cajun andouille and not a run of the mill smoked sausage. Andouille is a Louisiana style sausage that uses lean chunks of pork, has lots of great seasonings and is smoked long and slow using a real smokehouse.

Others will experiment with adding different ingredients that create interesting textures and flavors without significantly changing the essence or attributes that define gumbo. An excellent technique employed by experienced chefs is the use of a flavorful stock made in advance and this becomes the primary liquid base for the gumbo. This approach contributes significantly to the flavor and character of the dish and is an excellent method used to make a really outstanding example of Louisiana’s most famous food. This is a simple technique that anyone can practice at home to make gumbo recipes that will rival a Chef’s best dish.

Here is a recipe for homemade chicken stock that will make your Cajun soup better than ever. This recipe is not only for gumbo and can be used in any recipe requiring stock. This is nothing like canned stock and is so much better it will make the commercial versions seem archaic. It will freeze well and stay fresh for many months.

Homemade Chicken Stock Recipe

Ingredients

*In a large pot add 3-4 quarts of water.

*2 pounds Chicken parts like legs, thighs, wings etc. Or one whole chicken. Raw not cooked.

*Two onions quartered.

*4 stalks of celery quartered

*3 carrots quartered

*4 cloves garlic

*1 teaspoons Tony Chachere’s Original Creole Seasoning (or 3/4 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoons cayenne)

*3 bay leaves

*2 sprigs fresh thyme or 1 teaspoon dried thyme

*4 whole peppercorns

*2 cups white cooking wine (optional)

*1 cup smoked sausage

Directions

Bring this to a boil then turn heat to low, cover and allow to cook for about 2-3 hours. Longer is better because it takes some time to extract the full flavors from the bones. This is another secret to fabulous gumbos. Extracting that wonderful flavor from the bones adds more richness and great depth while boosting the character of your gumbo.

Of all the secrets and techniques learned over the years this is one of the most important. Take the time to make this wonderful broth. You can make it ahead of time and refrigerate. Store it in your freezer and it will keep for months. At any given time you can have several containers of frozen stock just waiting for your next culinary creation.

One more tip. To really intensify and electrify the flavor of your Cajun soup add some smoked meat to your list of ingredients. Don’t have smoked meat? Then go any barbecue restaurant and buy a smoked chicken without the sauce.

Secret Restaurant Recipes Are A Thing Of The Past – We Can All Be Budding Chefs At Home

We all love going out for a meal, but in this economic climate it’s becoming harder and harder for many of us to do.

I think that’s why more and more people are starting to learn how to cook these restaurant recipes that are coming onto the market. The well-known chefs are putting out books on the topic and fast becoming household names like Jamie Oliver & Gordon Ramsay. That’s just to mention two from my head!

This is a good thing. It’s great that people are getting into cooking restaurant style and standard recipes at home. They have even found the secret recipes from famous restaurants that no-one knew. They are out there now! The famous KFC special herbs and stuff like that you can now do yourself.

Now, when the children say, “let’s go to KFC” you can reply, “no! Let’s stay at home and you can help me cook our own KFC!” Now that is better than dragging them out and you get help also.

Let’s face it, if you cook it, you know exactly what’s in it! And, the children learn something. They will also appreciate and love the food even more because they helped prepare it. It worked in our house! Look at Jamie Oliver he is taking cooking with children to a whole new level and it is working well.

People are becoming more aware of what they want to eat and want to know what is in it! I know I do after watching some of these food programs were they expose what it’s made off!