ChefAvi's profile page
Recipes
Marinated Chicken Satay
By ChefAvi
Satay, an asian kebab, are so simple and flavorful, yet easy to prepare and can be made ahead of time
- Serves 8-10
- 1 1/2 Tbsp White Vinegar
- 16 Chicken Tenderloins or 2-3 Chicken Breasts, sliced thinly
- 1 1/2 Tbsp Vegetable Oil
- 1/2 Cup Soy Sauce
- 1/2 tsp fresh crushed garlic
- 1/2 Cup Water
- 1/2 tsp fresh grated ginger
- 1/3 Cup Light Brown Sugar
- 1 pinch Crushed Red Pepper
- 1 1/2 Tbsp Worcestershire Sauce
- 3 drops Toasted Sesame Oil
- 1 1/2 Tbsp Vegetable Oil
- 16 Bamboo Skewers, 5″ long
- Marinade Ingredients
- 1/2 Cup Peanut Butter, creamy
- 1/3 Cup Honey
- 1/3 Cup Water
- All remaining marinade
Baked Stuffed Lobster
By ChefAvi
When you don’t want the hassle of a Clam Bake, but absolutely gotta have some seafood
- 10 Tbsp Unsalted butter (1 stick + 2 Tbsp)
- 1 ea Large Shallot
- 2 sprigs Flat-Leaf parsley, leaves picked finely chopped
- 4 ea Raw, Peeled Maine shrimp, tails removed and split
- 6 oz Raw scallops, chains removed 20/30 size
- 2/3 Cup Dry Sherry
- 1 Tbsp Italian parsley, leaves picked and coarsely chopped
- 2 Cups Ritz Cracker Crumb, ground
- TT Kosher salt or sea salt
- TT Freshly ground black pepper
- 2 Hard shell select lobsters (1 to 1 1/4 pounds each), live, preferably female
- 2 8″ Bamboo Skewers
- Lemon and Drawn Butter as needed
Porcini Mushroom Rub
By ChefAvi
You can do more than just Salt & Pepper steaks
- 4 • 4 Ribeye Steaks
- 1 • 1oz dried Porcini Mushrooms
- 1 • 1 Tbsp Granulated Garlic
- 1 • 1 Tbsp Kosher Salt
- 1 • 1 tsp Black Pepper, freshly ground
Basic Ganache. Delicious Truffles
By ChefAvi
Truffles are simply a shaped ganache, sometimes flavored and coated in chocolate, or cocoa, sugar, or coconut and s
- Flavors:
- 16 oz Bittersweet Chocolate, good quality
- 8 • 8oz Heavy Cream
- 2-4 • 2-4 Tbsp Grand Marnier (Orange)
- 2-4 • 2-4 Tbsp Chambord (Raspberry)
- 2-4 • 2-4 Tbsp Amaretto
- 2 • 2 tsp Pure Vanilla extract
- 2 • 2 tsp Pure Mint extract
- 2 • 2 tsp Pure Almond extract
- • Chai Tea
- Coatings:
- • Cocoa Powder
- • Powdered Sugar, or colored sugars or sanding sugar
- • Dark or White Chocolate
- • Chopped nuts, walnut, almond or pistachio
- • Coconut
- • Sprinkles
- • Cinnamon
New England Clam Chowder
By ChefAvi
bowl of New England Clam Chowder
- 8 lbs Live Quahogs, shells scrubbed. (If Quahogs aren’t available, substitute smaller clams or 16 ounces of clams and 6 cups of bottled clam juice)
- 4 oz Bacon, Apple wood smoked, diced fine
- 4 Tbsp Butter, unsalted
- 1 Cup Celery, diced
- 1 Cup Onion, diced
- 1 clove Garlic, minced
- 2 tsp Thyme, Fresh, minced or 1 tsp dried
- 6 Tbsp Flour, all-purpose
- 6 Cups Stock, from the clams
- 2.5 lbs Potatoes, Yukon Gold, peeled and 1/2” diced
- 1 ea Bay leaf
- TT Black pepper & Salt as needed
- 2-3 Cups Light cream (depending on thickness preferred, or can use Heavy Cream)
- 1 Tbsp Dill, chopped, or 1tsp dry dill