Our Most Requested Recipes
Here are some of our patients' and customers' favorites. If you do not see your favorite Black Hat Chefs Recipe just email us and we will post it for you to try and to enjoy!
Beef Machaca
Beef Machaca is our signature spicy shredded beef. It is used in many of our recipes, primarily in our Bandaleros concept in the Korner Cafe. This spicy mixture of chili’s onions garlic and shredded beef is delicious. After tasting it you will understand how this meat has a following of loyal customers.
Makes 30 6 oz portion
10 pounds beef top round
2 oz Canola oil
2 pounds diced onions
3 T chopped garlic
2 T black pepper
2T salt
1 cup chili powder
1/2 cup cumin
2 pounds canned diced tomatoes
3 Guajillo peppers Toasted, seeded and soaked in water
1 Gal water
1/2 cup beef base
2 cans Chipotle chili, chopped
Method
Trim excess fat off top round and cut in 4 equal pieces
Brown in kettle until brown on all sides . add Onions and garlic cook for 5 minutes
Add remaining ingredients and simmer for 3 hours or until the meat can be pulled apart into strings
Makes 30 6 oz portion
10 pounds beef top round
2 oz Canola oil
2 pounds diced onions
3 T chopped garlic
2 T black pepper
2T salt
1 cup chili powder
1/2 cup cumin
2 pounds canned diced tomatoes
3 Guajillo peppers Toasted, seeded and soaked in water
1 Gal water
1/2 cup beef base
2 cans Chipotle chili, chopped
Method
Trim excess fat off top round and cut in 4 equal pieces
Brown in kettle until brown on all sides . add Onions and garlic cook for 5 minutes
Add remaining ingredients and simmer for 3 hours or until the meat can be pulled apart into strings
Stuffed Pork Loins with Wild rice(or Quinoa), Spinach and Sausage Stuffing
1 whole pork loin
2 cups cooked wild rice blend
10 oz spinach
2 pounds Italian sausage
1t salt
1 t black pepper
1/2 cup diced onions
3 T chopped garlic
1 cup Panko breading
1/2 cup chicken stock
Method
1. Cook Wild rice or Quinoa per recipe, allow to cool. Set aside for step 6
2. heat sauté pan and cook sausage, add onions and garlic and cook until onions are translucent and there is no pink in the sausage
3. Remove sausage, onions and garlic from pan and place in large bowl
4. Add spinach to sausage pan while it is still hot. Allow spinach to wilt
5. remove from pan and mix with sausage
6. Add rice to spinach and sausage mixture.
7. Add Panko breadcrumbs until all moisture is soaked up.(add stock if needed to moisten) Mix but do not over mix
8. Cut pork loin using the book technique (each pork loin approx 6 pounds). Lay stuffing evenly in the pork loin. Ensure that stuffing spreads evenly to the ends. Tie loin with butchers twine and season.
9. Place loin on rack and roast in oven until center is 155 degrees. Remove from oven and allow to cool slightly before cutting.
10. Cut stuffed pork loin into 6-ounce pieces as needed
This is served on our patient menu and in the Courtyard Cafe at Continental Traders
Blackened Catfish
Served on both our patient menu and at the Courtyard Café. This low sodium blend is so good, you never miss the salt. It has a deep rich smoky flavor with a touch of heat.
4- 6 oz Tilapia Filets
4T smoked Paprika
1/2 T salt
1 T onion powder
1t black pepper
1t cayenne pepper
1T thyme leaves
1T oregano
1.5 T garlic granulated
1t ginger ground
Mix all spice and liberally rub over tilapia filets on both sides.
Heat a heavy bottom skillet such as a cast iron skillet. Add 1 T oil and swirl around to cover the bottom. When hot add filet flesh side down and cook until a nice color develops, flip over and cook until fish is done. This takes about 12 minutes to cook.
4- 6 oz Tilapia Filets
4T smoked Paprika
1/2 T salt
1 T onion powder
1t black pepper
1t cayenne pepper
1T thyme leaves
1T oregano
1.5 T garlic granulated
1t ginger ground
Mix all spice and liberally rub over tilapia filets on both sides.
Heat a heavy bottom skillet such as a cast iron skillet. Add 1 T oil and swirl around to cover the bottom. When hot add filet flesh side down and cook until a nice color develops, flip over and cook until fish is done. This takes about 12 minutes to cook.
Lime and Ginger Glazed Salmon
Lime and Ginger glazed salmon is one of our most popular patient menu items. It is also featured frequently in our cafes. All of our salmon is cooked to order and is moist and delicious. Many of our patients say it was the best salmon they ever had.
Follow this simple recipe and you can have restaurant quality salmon in your home.
30 - 5 oz salmon fillets
1/2 cup low sodium soy sauce
1/2 cup brown sugar
3 T grated ginger
2 cups fresh lime juice
zest of 3 limes
Method
Mix all marinade ingredients together. Add salmon and marinade for 4 hours. Do not marinade for more than 4 hours. Doing so will cause the fish to cook in the acid from the lime juice. Grill until internal temp of 145 degrees garnish with lime wedge
Follow this simple recipe and you can have restaurant quality salmon in your home.
30 - 5 oz salmon fillets
1/2 cup low sodium soy sauce
1/2 cup brown sugar
3 T grated ginger
2 cups fresh lime juice
zest of 3 limes
Method
Mix all marinade ingredients together. Add salmon and marinade for 4 hours. Do not marinade for more than 4 hours. Doing so will cause the fish to cook in the acid from the lime juice. Grill until internal temp of 145 degrees garnish with lime wedge
Rex Carolina BBQ
Our BBQ is house smoked with apple wood. Our pork butts are seasoned and then smoked for 8 hours. It is then cooled down and our homemade vinegar based BBQ sauce is poured over it. We reheat as needed and serve it either on a locally made Neomande Kaiser roll or as a main entree. Either way it is delicious!
10-12 pound Boston Butt
3T salt
2T cracked black pepper
Rub salt and pepper liberally all over pork butt
Place in smoker and cook at 225 degrees with one hour oh apple wood smoke in beginning of cooking cycle. Allow to slow cook for 8 hours.
Hold at 160 for 4 hours
Pull pork by hand into this shreds. Add BBQ sauce and serve on roll or as an entree
Carolina BBQ sauce
1 cups white vinegar
1 cup cider vinegar
3 T brown sugar
1T crushed red pepper
1 t salt
2 T Franks hot sauce
10-12 pound Boston Butt
3T salt
2T cracked black pepper
Rub salt and pepper liberally all over pork butt
Place in smoker and cook at 225 degrees with one hour oh apple wood smoke in beginning of cooking cycle. Allow to slow cook for 8 hours.
Hold at 160 for 4 hours
Pull pork by hand into this shreds. Add BBQ sauce and serve on roll or as an entree
Carolina BBQ sauce
1 cups white vinegar
1 cup cider vinegar
3 T brown sugar
1T crushed red pepper
1 t salt
2 T Franks hot sauce
Grilled vegetables
Ingredients
2 T Olive oil
3 T fresh chopped parsley
2 T fresh chopped oregano
2 T fresh basil
2 T Fresh rosemary
1/4 cup balsamic vinegar
1 T kosher salt
1 T cracked black pepper
6 cloves garlic minced
1 red onion cut in wedges
18 asparagus, stems trimmed
12 crimini mushrooms
1 small eggplant cut in round discs
1 red pepper cut in wedges
1 yellow pepper cut in wedges
Mix all ingredients and allow to marinate for 1 hour. Place on charcoal grill and grill until slightly charred about 6-10 minutes.
Curried Roasted Cauliflower
Roasted Cauliflower is a wonderful way to renew this old staple. Roasting brings out allot of flavors. We serve this recipe at Continental Traders. Roasted cauliflower is a favorite among our customers.
2 pounds cauliflower florets
3 T olive oil
3 T curry powder
1 T cumin
1 T salt
1/2 T black pepper
Method
Mix oil, curry powder, cumin salt and pepper. Toss cauliflower in oil mixture until evenly coated. Place on sheet pan and roast in a 400 degree oven turning florets frequently until cooked. They will have a nice char on them. Serve immediately
2 pounds cauliflower florets
3 T olive oil
3 T curry powder
1 T cumin
1 T salt
1/2 T black pepper
Method
Mix oil, curry powder, cumin salt and pepper. Toss cauliflower in oil mixture until evenly coated. Place on sheet pan and roast in a 400 degree oven turning florets frequently until cooked. They will have a nice char on them. Serve immediately
BHC Roasted Potatoes
Quite possibly the best-roasted potatoes you will ever eat. We use this recipe on our patient menu and in our cafes. The use of fresh herbs and blanching the potatoes prior to roasting is what makes these potatoes special.
4 Pounds chefs potatoes
4 oz olive oil
3 T chopped garlic
3 T fresh rosemary chopped
3 T fresh chopped sage
2 T chopped fresh parsley
1 t crushed red pepper
2 T salt
1 T cracked pepper
Method
Blanch the potatoes by placing in cold water them bring to a boil. Cook until potatoes are halfway cooked. Remove from water, strain and slightly cool..
Mix all other ingredients and coat potatoes evenly with herb/ oil mixture. Lay out on a sheet pan and roast in oven until potatoes are cooked. While potatoes are cooking, move them around at least two times to ensure even browning
serve potatoes immediately.
4 Pounds chefs potatoes
4 oz olive oil
3 T chopped garlic
3 T fresh rosemary chopped
3 T fresh chopped sage
2 T chopped fresh parsley
1 t crushed red pepper
2 T salt
1 T cracked pepper
Method
Blanch the potatoes by placing in cold water them bring to a boil. Cook until potatoes are halfway cooked. Remove from water, strain and slightly cool..
Mix all other ingredients and coat potatoes evenly with herb/ oil mixture. Lay out on a sheet pan and roast in oven until potatoes are cooked. While potatoes are cooking, move them around at least two times to ensure even browning
serve potatoes immediately.
BHC Homemade Sauerkraut
This is a recipe we always have in the works. Our chefs make our sauerkraut weekly. It is used in our retail cafes. Once you taste our recipe and see how easy it is to make, you will never want store bought sauerkraut again.
20 pounds freshly shredded cabbage
8 oz salt
Toss the cabbage with salt. Make sure it is evenly dispersed. Place in a food grade bucket and cover with a layer of cheesecloth. Place a weight on cheesecloth to press the cabbage down. the salt will pull water out of the cabbage and it will make its own brine. Store covered at room temperature for 10 days
The sauerkraut is now ready to serve. Keep refrigerated after the initial fermentation
20 pounds freshly shredded cabbage
8 oz salt
Toss the cabbage with salt. Make sure it is evenly dispersed. Place in a food grade bucket and cover with a layer of cheesecloth. Place a weight on cheesecloth to press the cabbage down. the salt will pull water out of the cabbage and it will make its own brine. Store covered at room temperature for 10 days
The sauerkraut is now ready to serve. Keep refrigerated after the initial fermentation
Bandaleros Posole soup
Ingredients
For the Soup
4 Guajillo Chilis
2 Pasilla Negra Chilis
2 Ancho chili's
3pounds pork shoulder bone in (Cut in cubes)
7 cloves garlic
1 cup diced onions
3 T chopped garlic
2 -12 oz cans hominy
3 bay leaves
1 T cumin
1 Gallon good quality chicken stock
For the garnish
1 cup shredded cabbage
one bunch cilantro
2 avocados chopped
3 limes cut in wedges
1/2 cup thin jullienne radish
Method
Place chilis in a hot saute pan and toast until skin begins to blister and char. Soak the toasted chilis in hot water for 30 minutes. Remove stems and seeds and place chilis in blender. Add a small amount of water and puree until smooth
In a hot pan add 3 T olive oil and brown pork shoulder. Add onions and garlic saute until soft. . Cover with stock and simmer for 1 hour. Add spices,hominy ,salt and pepper. Add pureed chilis and simmer for another hour or until pork is tender.
Garnish each bowl with cilnatro, avocado,juice of lime,radish and cabbage
For the Soup
4 Guajillo Chilis
2 Pasilla Negra Chilis
2 Ancho chili's
3pounds pork shoulder bone in (Cut in cubes)
7 cloves garlic
1 cup diced onions
3 T chopped garlic
2 -12 oz cans hominy
3 bay leaves
1 T cumin
1 Gallon good quality chicken stock
For the garnish
1 cup shredded cabbage
one bunch cilantro
2 avocados chopped
3 limes cut in wedges
1/2 cup thin jullienne radish
Method
Place chilis in a hot saute pan and toast until skin begins to blister and char. Soak the toasted chilis in hot water for 30 minutes. Remove stems and seeds and place chilis in blender. Add a small amount of water and puree until smooth
In a hot pan add 3 T olive oil and brown pork shoulder. Add onions and garlic saute until soft. . Cover with stock and simmer for 1 hour. Add spices,hominy ,salt and pepper. Add pureed chilis and simmer for another hour or until pork is tender.
Garnish each bowl with cilnatro, avocado,juice of lime,radish and cabbage
Black hat Chef homemade meatloaf
Ingredients yields 24 4 oz portions
6oz dehydrated onion
1 cup dry breadcrumbs
3 cups eggs scrambled
2T granulated garlic
9 oz diced green pepper
3 oz Worcestershire sauce
3 oz beef base
1 T white pepper
6 pounds ground beef
Place all ingredients(except meat) in a bowl and blend well
Add meat and mix until just incorporated. Do not over mix the meat as it will make your meatloaf tough. Place meat on parchment paper and roll into a cylinder. Using the parchment paper, roll the meatloaf into a log. Tighten ends of parchment to seal in meatloaf. Prick parchment paper with a knife to allow juices to run while cooking.
Cook in a 375 degree oven for 45 minutes or until an internal temp of 165 is reached
6oz dehydrated onion
1 cup dry breadcrumbs
3 cups eggs scrambled
2T granulated garlic
9 oz diced green pepper
3 oz Worcestershire sauce
3 oz beef base
1 T white pepper
6 pounds ground beef
Place all ingredients(except meat) in a bowl and blend well
Add meat and mix until just incorporated. Do not over mix the meat as it will make your meatloaf tough. Place meat on parchment paper and roll into a cylinder. Using the parchment paper, roll the meatloaf into a log. Tighten ends of parchment to seal in meatloaf. Prick parchment paper with a knife to allow juices to run while cooking.
Cook in a 375 degree oven for 45 minutes or until an internal temp of 165 is reached
Our in house corned beef
Not many hospitals can boast that they brine their own corned beef and pastrami's, well the Black Hat Chef do every week! Here is our simple but good recipe.
Tilapia En Papillote
This recipe is on our patient menu. It is simple but delicious. It is full of flavor and very light and healthy.
1- 6 oz tilapia filet
3 cherry tomatoes halved
3 slices red onion
1 T sliced olives
1 t fresh oregano chopped
3 green beans cut in half
2 lemon slices
2 T White wine
1 T lemon juice
pinch of salt and pepper
1 square foot of parchment paper
Lay tilapia in center of paper. Add remaining ingredients on top of filet. Fold over paper and seal edges by crimping and folding over paper. Make a tight seal and place in 350 degree oven for 15-20 minutes.
Serve by opening up paper and sliding fish and all the toppings onto dish.
1- 6 oz tilapia filet
3 cherry tomatoes halved
3 slices red onion
1 T sliced olives
1 t fresh oregano chopped
3 green beans cut in half
2 lemon slices
2 T White wine
1 T lemon juice
pinch of salt and pepper
1 square foot of parchment paper
Lay tilapia in center of paper. Add remaining ingredients on top of filet. Fold over paper and seal edges by crimping and folding over paper. Make a tight seal and place in 350 degree oven for 15-20 minutes.
Serve by opening up paper and sliding fish and all the toppings onto dish.
Copyright 2012 | The Black Hat Chefs | All Rights Reserved
Email: blackhatchefs@gmail.com
Email: blackhatchefs@gmail.com