Chef Ernesto whips up a quick and easy eggnog slush with Fair Meadows Condensed Milk, an exclusive product found in Hawaii only at ChefZone. Ingredients: 8 Egg Yolks (preferably local eggs)2 oz Sugar½ Cup Fair Meadows Condensed Milk (ChefZone Exclusive)1 Cup Heavy...
Chef Ernesto prepares a delicious Pumpkin Pie Crème Brulee with ChefZone’s exclusive Bountiful Harvest Solid Packed Pumpkin. Ingredients: Pumpkin pie 1 Pillsbury 9” Regular Pie Crust (available at ChefZone)1 Cup Bountiful Harvest Solid Packed Pumpkin (available...
Make a delicious holiday stuffing for your ‘ohana’s holiday feast using Katy’s Kitchen Traditional Stuffing Mix and Bountiful Harvest Dried Cranberries, which can be found exclusively at ChefZone! Ingredients: 1 Bag of Katy’s Kitchen Traditional Stuffing Mix1 ½ Pounds...
Chef Ernesto prepares Lemongrass Braised Short Ribs with UCook Hawaii Lemongrass Sauce and Boneless Short Ribs from Hawaii Meats, both available in-store at ChefZone. Ingredients: 1 Slab of Hawaii Meats Boneless Short Ribs # 1156961×12 oz. Bottle of UCook Hawaii...
Watch Chef Keith Kong of Basalt Waikiki prepare his delicious Basalt Charcoal Pancakes. The pancake mis is available right here on Chefzone.com in every one of Chef Keith’s da CHEFS boxes. Make sure to order get your order in before they sell...
Delicious BBQ Spiced Mahi-mahi Tacos by Chef Ernesto Ingredients: 1 tbsp Extra Virgin Olive Oil2 oz of diced mahi-mahi1 tbsp BBQ SeasoningSalt and Pepper to taste (optional)2 each 6” flour tortillasSalsa (Make Chef Ernesto’s Thai Red, Curry Roasted Tomato Salsa. See...
Chef Ernesto shares his method of easily removing the skin from a frozen Mahi-Mahi. Make sure to clean and sanitize your sink and prep area.Rinse the skin side of the frozen mahi-mahi with cold water for about 1 minute.Loosen the mahi-mahi skin on the head side.Use...
Chef Ernesto uses Mae Ploy red curry past available at ChefZone to create a yummy roasted tomato salsa. Ingredients: 4 tbsp Extra Virgin Olive Oil1 tbsp Fresh Ground Ginger1 tbsp Fresh Ground Garlic1 tbsp Fresh Ground Shallots1 tbsp Thai Red Curry Paste1 tsp Ground...
Chef Ernesto prepares a simple caprese salad with a parsley-honey vinaigrette. Ingredients: Mozzarella or Burrata1 Peeled Tomato2 oz Champagne vinegar1 oz Honey1 oz Dijon mustard4 oz Extra virgin olive oil½ oz American, Italian, or French parsley (chervil)Salt, white...
Chef Ernesto shows you how to easily peel the skin off tomatoes in today’s Chef Tips. Steps: Use a tomato corer to remove the cores from the tomatoes.With a paring knife, slice an X on the back side of the tomatoes.Boil water and blanch the tomatoes for about 30...
