Tags: Chef To Go / Fish / Recipe

Tilapia Carpaccio

- Monday, August 10, 2015

Tilapia Carpaccio

by Chef Rob Pengson

Chef To Go is a show that gives viewer-guests the opportunity to have their own personal chef prepare their desired dishes.  The show is interactive so the Chef gets to know his guest’s food interests on a personal level and vice versa. Featuring the freshest face on TV, Chef Rob Pengson, Chef-To-Go entertains as well as feeds the appetites of viewers.

INGREDIENTS:

1 pc Tilapia, fillet, skinless –boneless, sliced thin

1 pc Orange

1 pc Lemon

1 pc Sili labuyo, sliced thin

¼ pc Red onion, sliced thin

1 fingerful Cilantro sprigs

INSTRUCTIONS:

1. Arrange the fish slices nicely on a serving platter.

2. In front of your guests, squeeze the lemon and orange over the fish to cook it.

3. Finally garnish with the rest of ingredients and season with salt and pepper.

Tags: Chef To Go / Pork / Recipe

Steak au Poivre

- Sunday, August 9, 2015 No Comments

Steak au Poivre

by Chef Rob Pengson

Chef To Go is a show that gives viewer-guests the opportunity to have their own personal chef prepare their desired dishes.  The show is interactive so the Chef gets to know his guest’s food interests on a personal level and vice versa. Featuring the freshest face on TV, Chef Rob Pengson, Chef-To-Go entertains as well as feeds the appetites of viewers.

INGREDIENTS:

4 pc 150g Rib eye steaks

½ cup Clarified butter, Ghee or oil

2 tbsp finely minced shallot

1 clove finely minced garlic

1 cup brandy / cognac

½ cup  brown sauce / gravy

1 cup Cream

Salt & freshly cracked black pepper

INSTRUCTIONS:

1. Season the steak with salt and pepper. Meanwhile, heat the oil / butter in a pan on moderately high heat.

2. Sear the steak in the pan for 4 – 5 minutes a side for medium well, once done set aside and discard most of the oil

3. Place new oil in the pan and sweat the garlic and shallots then deglaze with the liquor and reduce to 25%.

4. Finally, add cream and season with salt and pepper then serve with the steak.

Tags: Chef To Go / Pizza / Recipe

Jamon Serrano & Queso Manchego Pizza

- Saturday, August 8, 2015 No Comments

Jamon Serrano & Queso Manchego Pizza

by Chef Rob Pengson

Chef To Go is a show that gives viewer-guests the opportunity to have their own personal chef prepare their desired dishes.  The show is interactive so the Chef gets to know his guest’s food interests on a personal level and vice versa. Featuring the freshest face on TV, Chef Rob Pengson, Chef-To-Go entertains as well as feeds the appetites of viewers.

INGREDIENTS:

2 pc  8”x4” puff pastry baked flat to a deep golden brown (puff pastry puffs up, to bake flat weigh it down with a rack)

6 slices Tomato

100g Thinly sliced Jamon Serrano

80g Thinly sliced Manchego cheese

2 handfuls arugula

¼ cup Basic Vinaigrette like Balsamic

1 tbsp Truffle oil, optional

½ cup Raspberry mixed with 1/3 cup water

INSTRUCTIONS:

1. Preaheat the oven to 375’f.

2. Place in the puff with the cheese and tomato over it and bake until golden

3. Once removed, garnish with arugula dressed in a basic vinaigrette and with the raspberry coulis.

Tags: Chef To Go / Recipe / Seafood

Flambé Prawns with Saffron Risotto

- Friday, August 7, 2015 No Comments

Flambé Prawns with Saffron Risotto

by Chef Rob Pengson

Chef To Go is a show that gives viewer-guests the opportunity to have their own personal chef prepare their desired dishes.  The show is interactive so the Chef gets to know his guest’s food interests on a personal level and vice versa. Featuring the freshest face on TV, Chef Rob Pengson, Chef-To-Go entertains as well as feeds the appetites of viewers.

INGREDIENTS:

4 pcs XL Prawns
2 tbsp Olive Oil
2 cloves Garlic, sliced thin
¼ cup Brandy
1 tbsp Cold Butter
1 tbsp Minced Parsley
Salt & pepper to taste

Risotto:
1/3 cup Olive Oil
1 pc Onion, small dice
2 cloves garlic, minced
1 cup Arborio / Carnaroli rice
3 L Simmering chicken stock
3 tbsp Freshly grated parmesan cheese
2 tbsp Grated mozzarella

INSTRUCTIONS:

1. Cook this when the risotto is almost finished.

2. Split the prawns in half and season the prawns with salt and pepper.

3. Heat the oil in a very hot pan and sear flesh side down until browned but still raw, quickly invert the prawns to skins side down and carefully flambé with the brandy and finish with the butter…cook until prawns are just done and do not overcook.

4. Sweat the onions and garlic in the oil then add the rice and coat fully with the oil.

5. Slowly incorporate the liquid a ladle at a time and allow the rice to absorb it before you put the next ladle. Repeat the process until the rice is cooked yet firm to the bite.

6. When the rice is done add in the cheese and season finally with salt and pepper.

7.To finish the plate. Plate the risotto with the prawns over it. Drizzle with reserved sauce around and garnish with parsley.

Tags: Chef To Go / Dessert / Recipe

Easy Chocolate Cake

- Thursday, August 6, 2015 No Comments

Easy Chocolate Cake

by Chef Rob Pengson

Chef To Go is a show that gives viewer-guests the opportunity to have their own personal chef prepare their desired dishes.  The show is interactive so the Chef gets to know his guest’s food interests on a personal level and vice versa. Featuring the freshest face on TV, Chef Rob Pengson, Chef-To-Go entertains as well as feeds the appetites of viewers.

INGREDIENTS:

340g dark chocolate. Melted
225g sugar
140g butter
9 eggs

INSTRUCTIONS:

1. Preheat the oven to 350’f

2. Mix all ingredients together and place in a greased 12” spring form pan.

3. Bake covered for 20 minutes then uncovered for another 20 – 40 minutes or until done. Serve with whip cream

Tags: Chef To Go / Fish / Recipe

Chilean Sea Bass with Roasted Sofrito

- Wednesday, August 5, 2015 No Comments

Chilean Sea Bass with Roasted Sofrito

by Chef Rob Pengson

Chef To Go is a show that gives viewer-guests the opportunity to have their own personal chef prepare their desired dishes.  The show is interactive so the Chef gets to know his guest’s food interests on a personal level and vice versa. Featuring the freshest face on TV, Chef Rob Pengson, Chef-To-Go entertains as well as feeds the appetites of viewers.

INGREDIENTS:

4 pcs 120g Chilean sea bass fillets or any other white fish

½ cup Oil for frying

Salt and pepper

Sauce:

2 cups Roasted tomatoes

1 cup Roasted Onions

1 head Roasted garlic

1 pc Roasted bell pepper, skinless – seedless

1 cup Simmering chicken stock or hot water

Garnish:

3 cloves Roasted garlic

1 fingerful Italian parsley stems

INSTRUCTIONS:

1. Season the fish then cook on high heat skin side3 down first until the skin is gold and crispy, then flip over and cook the other side until it is done.

2. Blend all sauce ingredients together and season with with salt and pepper.

3. Garnish with roasted garlic and parsley.