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Aurora and Travis Take on Bleecker Street
4 MayJoin Travis and I on a food tour of Bleecker Street in NYC. Watch Travis eat his way down the line of Mamoun’s Falafel, Gray’s Papaya, and Cone’s Gelato. Get a look at what makes us cook and why we love being chefs in NYC, home of the greatest cheap eats around!
About your Chefs:
Travis Healy is a CIA graduate has worked in restaurants across the country and currently resides in Manhattan. He is currently freelancing in the private chef world. His interests range from locally obtainable food to blues harmonica. Travis has a passion about the culinary world and wants to learn as much as he can from new experiences and adventures in the vast world of food.
Aurora Nessly is an ICE graduate who works as a private chef, food writer, host, and model throughout NYC. More info is available on her website.
Sirloin Sliders and Mini Chocolate Milkshakes
1 AprThe dynamic duo has created the perfect cocktail combo. Travis so aptly described this as “bite-size bliss.” No cocktail party is complete without sliders. Passed alongside mini milkshakes, you have an easy crowd-pleaser.
Sirloin Sliders & Mini Chocolate Milkshakes
6 sliders, 6 shakes (serves 3 people)
2 tablespoons canola oil, for cooking
1/2 small onion (1/2 cup), thinly sliced
2 tablespoons red wine vinegar
1 tablespoon sugar
1/2 pound ground sirloin
salt and freshly ground pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
2 ounces cheddar cheese, cut into 6 even squares
2 ounces water (about a 1/4 cup)
1 cup chocolate ice cream
1 cup milk
6 mini brioche rolls, sliced
6 pirouline cookies, hollow inside but lined with chocolate
burger condiments: mayonnaise, mustard, ketchup, bib lettuce, sliced cherry tomatoes (about 3), and cornichon
In a medium saute pan (be sure to use a pan with a matching lid) over high heat, add a tablespoon of canola oil and once heated, add onions. Cook 3-4 minutes, stirring a couple of times and then add red wine vinegar and sugar. Continue to caramelize until translucent, browned, and sweetened (about 6-8 more minutes). Reserve for later.
In a medium bowl mix your ground sirloin with salt, pepper, garlic powder, chili powder, and cumin. Divide mixture into 6 even balls and form into small patties. Hollow out the center of each patty and add a slice of sharp cheddar cheese. Seal the edges and get ready to cook those bad boys.
Wipe your saute pan and then add an additional tablespoon of canola oil. Once your pan is heated, start to cook your slider patties, about 2-3 minutes per side. After they have been flipped onto the second side and have been cooking for 1-2 minutes, add the water and cover the pan with its lid. Cook 2-3 more minutes to finish.
Meanwhile, in a blender mix your chocolate ice cream with your milk. Voila-milkshake!
To assemble your sirloin sliders, coat each bun with mayonnaise, mustard, ketchup, a tiny piece of bib lettuce and some sliced cherry tomato. Cover the slider with the top bun and skewer with a cornichon to secure.
To finish your milkshakes, pour into miniature glasses and top each with a pirouline cookie straw.
Plate your sirloin sliders and mini chocolate milkshakes and pass them with pride. Enjoy!
About your Chefs:
Travis Healy is a CIA graduate has worked in restaurants across the country and currently resides in Manhattan. He is currently freelancing in the private chef world. His interests range from locally obtainable food to blues harmonica. Travis has a passion about the culinary world and wants to learn as much as he can from new experiences and adventures in the vast world of food.
Aurora Nessly is an ICE graduate who works as a private chef, food writer, host, and model throughout NYC. More info is available on her website.
Shepherd’s Pie with Guinness Braised Beef
16 MarOur Favorite Irish holiday is quickly approaching and to feed those drunken masses what better than a hearty shepherd’s pie. Enjoy the video, cook sober–if you can manage, and drink it down with your favorite spirit because this is one St. Patty’s Day treat you do not want to miss! Everyone’s a little bit Irish but with this stew in your belly you will be in full fighting spirit!
Shepherd’s Pie with Guinness Braised Beef for St. Patrick’s Day
Serves 2-4
1/2 medium onion (3/4 cup), diced
1 pound (1 package) ground beef–(options: ground lamb)
salt and freshly ground pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
4 cloves garlic (3 teaspoons), minced
1 bottle Guinness extra stout
1/2 cup small dice carrots
1/2 cup chicken stock (option: substitute beef stock)
1 teaspoon Worcestershire sauce
2 teaspoons adobo sauce
1/2 cup frozen peas
1/4 cup tomato paste
2 1/2 cups prepared mashed potatoes (the richer the better!)
In a large skillet over high heat, add your diced onion and cook until translucent (about 3 minutes). Add ground beef and season with salt, freshly ground pepper, rosemary, and thyme. Cook until fully browned (about 5 minutes). Remove beef and onion (reserve in a separate bowl) and de-grease pan.
Return skillet to high heat and flash fry your minced garlic to release its juice and aroma. Quickly add your bottle of Guinness and bring to a rolling boil. Boil for 3-4 minutes and add your carrots to tenderize. Add your chicken stock and return to a boil. Add your Worcestershire and your adobo sauce. Reduce your Guinness mixture down to a thick, rich liquid (4-6 minutes). Return the de-greased beef and onions to the pan along with the frozen peas. As mixture is fully incorporating, finish with tomato paste and cook an additional 4-6 minutes.
In a small casserole dish or bread pan large enough for 4 servings (optional: you can fill souffle cups for individual appetizer servings as well-great for a party) add Guinness and beef mixture, making sure to get every drop of that delicious liquid. Top with mashed potatoes (either using a pastry bag with a star tip or even using the tongs of a fork to create a design). Broil for about 5 minutes. Serve hot, feed the hungry, and get back to the drinking!
About your Chefs:
Travis Healy likes it on the rocks. Catch him reciting his favorite limericks as he cooks this holiday but catch him early because they get bawdier as the night progresses.
Aurora Nessly is a true Irish lass who likes her liquor, wet. Most spirits suit her but this holiday you’ll find her pounding down a whiskey ginger or two as she quotes famous lines like “don’t be a stingy baby” as she orders.
Seafood Tacos with Pico de Gallo and Fresh Guacamole
1 MarThe dynamic duo is back with a fresh take on west coast staple. Check out the video and follow the recipe below to easily create some mouth-watering, deliciously juicy tacos. Be warned like most great foods this can get a bit messy, especially if you pile high (like we do) with the slammin’ pico de gallo and guacamole.
Serves 4
3 medium sized tomatoes, about 1 1/2 cup small dice (divided)
1/2 medium sized red onion, about 1/2 cup minced (divided)
1 cup cilantro leaves (divided)
6 limes, quartered (divided)
2 tablespoons minced garlic (divided)
2 fresh jalapenos, de-veined, seeds removed (divided)
3 tablespoons olive oil (divided)
salt and freshly ground pepper
2 tomatillos, coarsely chopped
2 ripe avocados
canola oil-as needed for cooking
1 pound tilapia fillets (cut into 2-inch cubes or batonnets)
3 tablespoons herb mix (dehydrated onion, dried dill, sea salt, garlic powder…Kirkland has a very delicious mix if you want an easy option) (divided)
3/4 pound uncooked shrimp, shells removed, cleaned, cut into 1/3′s
2 cups Napa cabbage, shredded
2 large carrots, peeled, shredded
8 (6-inch) corn tortillas
8 ounces (about 1 cup) crumbled queso fresco
1/2 cup sour cream
Pico de Gallo
In a medium bowl combine about 1 cup diced tomatoes (use 2/3′s of prepped tomatoes), 3 tablespoons red onion (again use 2/3′s of prepped ingredient), 1/2 cup cilantro leaves, the juice of 1 1/2 limes, 1 tablespoon garlic, 1 tablespoon jalapeno, and 1 tablespoon olive oil, season to taste and stir to combine.
To make salsa verde: in a small Cuisinart, combine tomatillos, remaining cilantro, remaining jalapeno, juice of 1 lime, remaining garlic, and remaining olive oil. Season with salt and puree until smooth.
In a medium bowl, add avocado flesh. Add salsa verde to bowl and mash until combined and semi-smooth. Add remaining tomatoes and red onion, season with salt, and stir with a fork to fully combine.
Seafood Tacos
In a large cast iron skillet (or saute pan) add 1 tablespoon canola oil and turn heat to high. Once heated, add tilapia pieces and season with 1 tablespoon herb mix and the juice of one lime. Cook until slightly golden and flaky. Season to taste.
Repeat process with shrimp. Adding another tablespoon of canola oil, cooking until pink, and seasoning to taste with salt, lime, and seasoning mix.
Finish by briefly cooking Napa cabbage and carrot with remaining herb mix, lime, and salt (turn heat down to low on cast iron and stir frequently)
Assembly
Warm your tortillas over direct flame about 1 minute per side. For each serving, use two tortillas and top with seafood mix, Napa slaw, pico de gallo, fresh guacamole, queso fresco, and sour cream. Garnish with extra lime wedges.
Enjoy!
About your Chefs:
Travis Healy is a CIA graduate has worked in restaurants across the country and currently resides in Manhattan. He is currently freelancing in the private chef world. His interests range from locally obtainable food to blues harmonica. Travis has a passion about the culinary world and wants to learn as much as he can from new experiences and adventures in the vast world of food.
Aurora Nessly is an ICE graduate who works as a private chef, food writer, host, and model throughout NYC. More info is available on her website.
Boneless Asian Wings-The How To Video
11 FebHere’s the first installment of Aurora and Travis Cook. We met doing a cookbook photo shoot for Sara Moulton, bonded over espresso soda, coined the phrase “Donkey!,” and realized we were destined to produce cooking shows featuring the best of our mutual culinary talent.
Serves 4
2 large boneless chicken breasts
1 tablespoon minced garlic
1 tablespoon minced ginger
3 tablespoon teriyaki soy (Soy Vay Veri Veri Teriyaki is a great brand)
2 tablespoon soy sauce
1 tablespoon siracha
1 tablespoon chili oil (spicy-I used Chiu Chow Chili Oil )
1 tablespoon sweet chili sauce
1 tablespoon honey
flour (about 1 1/2 cups)
egg wash (2 eggs mixed with 1 tablespoon water)
panko bread crumbs (about 1 1/2 cups)
2 tablespoon pepper flakes
salt and pepper to taste
canola oil for frying
2 scallions (thinly sliced) to garnish
Begin by cutting your chicken breasts into finger sized strips. Set your pieces on a parchment lined tray to allow them to dry. Mix the ingredients for your wing sauce in a separate bowl.
Create bowls for standard breading procedure: one for your egg wash another for your flour and a separate bowl for your panko and chili flakes. Season each bowl with salt and pepper. Dredge your chicken pieces in flour and then the egg wash and finally coat them in the panko/chile mix and set back on your tray.
Pour a half an inch of canola oil into a large saute pan and turn your heat to high. Once chicken fingers lightly sizzle once touching the oil, begin laying your chicken pieces in the saute pan. Cook till medium gold about 1-2min per side, then turn.
Remove the chicken pieces to a paper towel and pour out remaining oil. Add your chicken wing sauce to your saute pan, return to medium heat and add your boneless wings. Turn to coat all sides.
Plate your boneless wings and top with sliced scallions.
Enjoy! And don’t forget to check back for more easy and fun recipes and VIDEOS to spice up your life and make entertaining a blast!
About your Chefs:
Travis Healy is a CIA graduate has worked in restaurants across the country and currently resides in Manhattan. He is currently freelancing in the private chef world. His interests range from locally obtainable food to blues harmonica. Travis has a passion about the culinary world and wants to learn as much as he can from new experiences and adventures in the vast world of food.
Aurora Nessly is an ICE graduate who works as a private chef, host, and model throughout NYC. More info is available on her website.
