Chef Adrianne’s Recipe for Honey-Jerk Roasted Cauliflower

 

Cauliflower used to be shunned by many, but these days it’s a hot and stylish food to cook and eat, especially when roasted with olive oil to bring out its essence.

Miami celebrity chef Adrianne Calvo has created an innovative cauliflower recipe that highlights her concept of Maximum Flavor that makes every single delicious bite count. She pairs it with a quick pickle dish.

Honey-Jerk Roasted Cauliflower + Flash Fresh Pickles

Serves: 2

Ingredients:

1/2 cauliflower, cut into stems

1 tablespoon extra virgin olive oil

2 tablespoons jerk seasoning, store-bought

1 tablespoon honey

1/4 teaspoon curry powder

1/8 teaspoon kosher salt

1/2 cucumber, thinly sliced

1 cup white distilled vinegar

1 teaspoon kosher salt

1/4 cup sugar

Directions:

Preheat the oven to 400 degrees. Have a bowl of ice on hand. In small stockpot, bring vinegar to a boil with salt and sugar. Once it is boiling, add the cucumber slices. Cook for 30 seconds. Remove cucumbers from cooking liquid and place in ice bowl, set aside.

In a large bowl, whisk together olive oil, jerk, honey, curry, and salt. Add cauliflower and toss to coat evenly. Place seasoned cauliflower on a baking sheet and into the oven for 20-25 minutes. Place roasted cauliflower on a dish and serve with pickles.

ABOUT CHEF ADRIANNE CALVO:

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense to enhance another, providing Maximum Flavor.

Social Media

www.instagram.com/chefadrianne

www.facebook.com/chefadriannecalvo

www.twitter.com/chefadrianne

Chef Adrianne’s Recipe for Roasted Vegetable Beef Stew

If you are feeling a little chilly on the outside or on the inside, this beef stew will melt even the coldest of hearts. Beef stew is a tried and true classic, yet this one has a few twists that add some unexpected tastes to a staple of seasonal dishes. Miami’s Chef Adrianne’s Maximum Flavor version throws in another dimension by roasting the vegetables before adding them to the stew for braising. This includes two different kinds of squash, ensuring that your taste buds will go for a warm and delicious flavor ride.

RECIPE: Roasted Vegetable Beef Stew

Serves: 6-8

Ingredients:

  • 3 lbs boneless beef chuck cut into 1-1/2-inch pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup all purpose flour
  • 3 tablespoons extra virgin olive oil
  • 2 yellow onions, cut into 1-inch chunks
  • 10 cloves garlic, peeled and smashed
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 2 cups low sodium beef broth
  • 2 cups water
  • 3 bay leaves
  • 1/2 teaspoon dried thyme
  • 1-1/2 teaspoons sugar
  • 4 large carrots, peeled and cut into 1/2 inch slices
  • 1 pound Yukon potatoes, cut into 1/2 inch cubes
  • 1/2 cup celery, chopped
  • 1 cup butternut squash, cubed
  • 1 cup acorn squash, cubed
  • 1/2 cup green peas

 

Directions:

Preheat the oven to 400 degrees F. In a large bowl, toss carrots, potatoes, celery, and squashes with a bit of olive oil. Sprinkle with salt and pepper to taste. Place in a roasting pan and bake for 15-18 minutes. Meanwhile, season beef with salt and pepper then toss in flour. Shake off excess. In a large Dutch oven or large pot, heat 1 tablespoon of the olive oil over medium-high heat, brown the meat in 3 batches being careful not to overcrowd.

Transfer the meat to a large plate and set aside. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for 2 minutes more. Add the beef with its juices back to the pan. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.

Remove the pot from the oven and add the roasted vegetables and peas. Cover and place back in oven for about an hour more. Serve the stew hot, or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least one day ahead.

ABOUT CHEF ADRIANNE CALVO:

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense to enhance another, providing maximum flavor.

www.instagram.com/chefadrianne
www.facebook.com/chefadriannecalvo
www.twitter.com/chefadrianne

Chef Adrianne’s Recipe for the Perfect Casserole

Brunch can satisfy many food cravings and is one of the most versatile meals of the day. Celebrity hef Adrianne has created a recipe for a delectably savory casserole that you can whip up this season.

Her sausage, egg and cheese casserole is topped with maple syrup, which adds a signature sweetness to the buttery spice that lies underneath. The casserole itself contains cheese, sausage, egg, onions, peppers, and, of course, bacon.

RECIPE:

Buttery, Sausage, Egg and Cheese, Casserole + Maple Syrup

Serves: 8-10

INGREDIENTS:

  • 7 croissants, rough chopped
  • 1 tablespoon butter, more for baking dish
  • 1/4 cup green onions, choppef
  • 1 lb andouille sausage, chopped
  • 1/2 cup breakfast sausage, sliced
  • 1/2 cup bacon, crisped, chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 cup yellow onion, finely chopped
  • 8 large eggs
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 cups pepperjack cheese, grated
  • Kosher salt and pepper, to taste
  • 1/2 cup maple syrup

DIRECTIONS:

Preheat the oven to 350 degrees F. Heat a large skillet to medium high heat. Add butter and sauté green onion, sausages, and bacon for 3-4 minutes. Add bell peppers and onions. Cook for another 3-4 minutes. Set aside. In a large bowl, whisk together eggs, milk, and heavy cream. Add croissants and sautéed mixture. Add shredded cheese and season to taste with salt and pepper. Grease an 8×8 baking dish and pour mixture into it. Bake for 35-45 minutes. Allow to cool. To serve, drizzle with maple syrup.

ABOUT CHEF ADRIANNE CALVO:

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual

Chef Calvo’s Spring Lamb Roast Recipe

If you are looking for food and tradition with “Maximum Flavor”, Miami’s Chef Adrianne Calvo shares her tasty recipe for Grilled New Zealand Lamb Chops + Melted Gorgonzola + Fried Blueberries.

Grilled New Zealand Lamb Chops + Melted Gorgonzola + Fried Blueberries

Serves: 2

Ingredients:

4 New Zealand Lamb Chops, frenched
1 teaspoon Montreal Steak Seasoning
1 teaspoon Brown Sugar
Canola Oil
¼ cup Gorgonzola cheese, crumbled
¼ cup Blueberries
1 teaspoon chives, minced

Directions:

steak seasoning and brown sugar in a small mixing bowl. On a clean work surface, lay out the lamb chops and season generously with mixture. Place on the grill and cook for 2-3 minutes on each side. Meanwhile, preheat an electric fryer to 375 degrees F. (or a small pot with canola oil to medium high heat) Flash fry the blueberries until the skin starts to break. Set aside. In a small pan, melt gorgonzola over medium heat. To serve, place lamb chops on the center of plate, spoon melted gorgonzola on each chop, add fried blueberries, and garnish with minced chives.

ABOUT CHEF ADRIANNE CALVO:

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit:

Chefadriannes.com
Instagram.com/chefadrianne

Chef Calvo’s Hawaiian Nachos Recipe

If you are looking for comfort food with an exotic twist, food that might bring you flavors that remind you of a great vacation, look no further than Chef Adrianne Calvo‘s recipe for Hawaiian Nachos + Pineapple Avocado Relish + “Lava” Aioli.

Hawaiian Nachos + Pineapple Avocado Relish + “Lava” Aioli

Serves: 2

Ingredients:

2 Corn Tortillas, Quartered, Fried Crispy

2 garlic cloves, minced
1 tablespoon cilantro, minced
1 teaspoon lime juice
1 teaspoon honey
1/4 cup mayonnaise

1/4 lb Blue Fin Tuna, fillet
1 teaspoon brown sugar
1 teaspoon garlic salt
1 teaspoon black pepper

1/4 cup Pineapple, chopped
1/4 cup Hass Avocado, chopped
1 tablespoon cilantro
Pinch kosher salt
1 teaspoon lime juice
1 teaspoon black sesame seeds

1 tablespoon mayonnaise
1 teaspoon ketchup
1/2 teaspoon cayenne pepper
1/2 teaspoon horseradish
1 teaspoon Tabasco hot sauce

Scallions for garnish

Directions:

Preheat fryer to 375 degrees F. Season Tuna fillet with brown sugar, garlic salt, and pepper. In a hot skillet with a small amount of canola oil almost to the smoking point, sear tuna on all sides quickly, and set aside. Allow to cool for 10 minutes. Wrap tightly in plastic wrap and place in the freezer for 15 minutes for easy slicing. Meanwhile, in a small mixing bowl whisk garlic, cilantro, lime juice, honey, and mayonnaise. Set aside. In another mixing bowl, combine Pineapple, Avocado, cilantro, salt, lime, and black sesame seeds. Set aside. In another mixing bowl, whisk together mayonnaise, ketchup, cayenne pepper, horseradish, and Tabasco. To assemble, slice Tuna 1/4 inch thick. Place a small dollop of garlic cilantro sauce on crispy tortilla, place Tuna on top. Add a spoonful of the Pineapple Avocado Relish and then top with lava aioli. Garnish with scallions.

ABOUT CHEF ADRIANNE CALVO:

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit:

Chefadriannes.com
Instagram.com/chefadrianne