Little Bites: Tom Elder of Härth’s Sloppy Bobs Sliders

Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.

This week, Härth’s executive chef Tom Elder shares the recipe for his sweet ‘n’ spicy Sloppy Bobs sliders. Spiked with roasted ghost chili pepper puree, these little sammies pack a big punch. Make sure to be careful when you’re adding the pepper puree – you don’t want to get that stuff in your eyes. Unless, of course, you like looking like a red-eyed freak who can’t stop screaming.

Get the recipe on the CityEats’ Plate blog now.

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Little Bites: Aaron McCloud of Cedar’s Spiced Duck Cracklings with Red Curried Ketchup

Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.

This week, Cedar’s executive chef Aaron McCloud shares his personal recipe for spice-laden duck cracklings paired with a curry ‘n’ citrus infused ketchup. These crunchy quackers aren’t anything like you’ll find in the chip aisle of the supermarket, but they’re so good that you may not be able to pick up a bag of Doritos ever again.

Get the recipe over on CityEats’ Plate blog now.

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Little Bites: Guillermo Pernot of Cuba Libre’s Empanada de la Casa

Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.

This week, Cuba Libre’s concept chef Guillermo Pernot reveals the recipe for his restaurant’s signature empanadas packed with chicken, corn, sweet peppers and Monterey Jack cheese. Making these Cuban street food favorites might sound like a daunting task, but using empanada discs (which can be found at specialty grocers and in the frozen section of many grocery stores) instead of making dough from scratch cuts down on the prep exponentially. That way you can spend your time doing more important things, like gorging on homemade empanadas.

Get the recipe on CityEats’ Plate blog now.

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Little Bites: Alison Reed of Sugar Magnolia’s Blondies

Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.

This week, Sugar Magnolia’s pastry chef, Alison Reed shares her recipe for Blondies spiked with almonds, shredded coconut, Heath bars, and a double helping of chocolate. Yes, they’re decadent. But don’ t you deserve a little decadence when you’re settling into your couch for an evening of bonding with your DVR?

Click over to CityEats’ Plate website now to get the recipe.

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Little Bites: Adam Sobel of Bourbon Steak’s Gruyere Gougères

Oftentimes, chefs don’t want to cook a meal once they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.

For our inaugural installment, we hit up Bourbon Steak’s executive chef Adam Sobel. He kindly shared his recipe for baked golden Gruyere gougères, which are the perfect way to unwind after a long shift – no matter what you do for a living.

Get the recipe by clicking over to CityEats’ Plate blog now.

Photo courtesy of Luigi Anzivino/flickr.

 

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