Cooking with Flavor

Cooking with Flavor

Houston Nosh Culinary Showcase Demonstration Recipes

RECIPES COMPILED BY: MARK MARTIN

Celebrity Chef Tiffani Janelle is the Executive Chef at Dolce Lounge. Follow Chef Tiffani Janelle on IG at @chef2thestars

CARIBBEAN JERK BBQ SALMON “RIBS”

Recipe by: Chef Tiffani Janelle

• 1 Half Side of Sockeye Wild Caught Salmon

• FIT Brine Jerk Seasoning to Rub

• 2 cup Ketchup

• 1 cup Dark Brown Sugar

• 1 cup Pineapple Juice

• 1 tab teaspoon grated ginger

• 1/4 cup Liquid Smoke

• Olive Oil

Cook All Ingredients excluding the Salmon, Jerk Seasoning and Olive Oil on stove top, in saucepan. Reduce by half, set Aside. Rub Half Side of Salmon with FIT Brine Jerk Seasoning. Slice Salmon into 1” wide “ribs”.

Sear in large skillet with olive oil. Place on a oiled cooking sheet. Brush with Reduced BBQ Sauce. Finish in oven on 425 for 10 mins. Serve with Vegetables and Starch of Choice.

Chef Shakti Baum is the owner of Etta's Kitchen. Follow her on IG at @ettashtx

HANDMADE PASTA

Recipe by: Chef Shakti Baum

• 2 cups flour

• 1/2 tsp sea salt

• 3 large eggs

Make a well in the center of the flour, salt, and add the eggs.

Commence to mixing’ the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.

Knead the pasta dough for 8-10 minutes, until dough is nice and smooth

If the dough is too dry, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour.

Form dough into disk, cover in plastic and rest for 45 minutes.

ROLLING PIN INSTRUCTIONS:

If you don’t have a pasta machine, you can use a rolling pin instead. Keep in mind you’ll want to roll it out as thin as humanly possible, as it will plump up considerably once you cook it.

Roll each portion of dough out on a well-flour surface and then cut into thin strips. Your noodles will be more rustic, but they’ll still taste amazing.

From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it for later.

BRAISED OXTAIL

• 5 oxtail cut in 1.5 in pieces

• Toss oxtail

• 3 T Salt

• 2 T Pepper

• 2 Onions chopped

• 8 stalks green onion chopped

• 5 oz Fresh Thyme

• 1/2 c Crushed Garlic

• 1 can Tomato.paste

• 4 cups Beef stock

• 1/2 cup soy

• 1 bottle of Guiness

Toss ingredients.

Place in baking container and cover tightly with foil. Bake in 250 for 5 hours.

Chill overnight in fridge. Remove meat from bone. Chop. Reserve. Serve warm, with homemade pasta for a tasty treat.

Chef Vicky V. is a private chef and curator of culinary events. Follow her on IG at @thafatgirlfoodchronicles

SAVORY CRAWFISH & CRACKLIN POUND CAKE

Recipe by: Chef Vicky V.

• 1/2 cup of sugar

• 1 stick of butter melted

• 2 cups corn flour

• 2 cups all purpose flour

• 1 tablespoon of salt

• 1 tablespoon garlic salt

• 1/4 tbsp baking powder

• 1/2 cup of heavy cream

• 1/2 cup of cold water

• 6 eggs

• 3/4 cup of drained cooked crawfish tails

• 1/2 red pepper finely diced

• 1/3 white onion finely diced

• 1/4 cup Sliced green onion

• Large loaf pan

• 3tbs of cooking oil or melted butter to baste pan.

Yes all of this!

Preheat oven to 350

Grease loaf pan with the 3tbs of oil or butter. In a large bowl use a mixer to cream together sugar and melted butter. Mix liquids(water and cream) hold to the side

Sift in dry ingredients to butter mixture little by little, adding liquid as needed until all dry ingredients are all mixed in. If there is any liquid left over pour the remainder in the bowl and mix in.

Incorporate eggs one by one until well mixedAdd in crawfish, both onions, and peppers in small amounts. Mix until well incorporated.

Pour batter into your well oiled loaf pan. Bake on 350 degrees for 25 min or until toothpick comes out clean. Let cool or eat warm with gravy.

CRACKLIN GARNISH:

• 2 cups cracklin crushed or coarsely blended(*not too fine, not into a powder)

• Salt-free creole seasoning

• 4 eggs

• 1/4 cup of water

• 1/2 cup Butter or high temp fat for pan frying

After poundcake has fully cooked and cooled slice into 1 inch thick segments and cut segments into halves on a bias.

In a dish mix eggs and water and seasoning to create an egg wash.

Take one side of your poundcake and dip into the egg wash and th en into the crushed Cracklin’s. In a medium cast-iron skillet melt your oil/butter and let Cracklin’s cook until Crispy on medium low. Serve immediately.