Japanese Dinner

Oct 28, 2015 by

Well, gosh, this seems waaaaay long overdue! It has been over a year since my past Kamikaze Chef dinner, but, even then, we didn’t get enough photos for me to post about it! You would’ve just gotten a long narrative, and I know you’re here for the pictures! Last Sunday we hosted 8 friends for a Japanese themed Kamikaze Chef Dinner and we had a great time. AND we got pictures!!! So let’s jump right in. My sous chef, who is really more like my co-chef, and who is really even more my amazing boyfriend, Justin, helped me get the table set for a fun Asian meal. I prepared some wasabi-shrimp shumai and a cucumber salad, while he served some delicious Asian beef off the grill. Of course, we forgot to get “before” pictures,...

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Stay Tuned!

Jul 14, 2014 by

After a two-year hiatus and an exciting move to Chicago, The Kamikaze Chef is getting started up again! The first Chicago dinner is scheduled for this month  and I can’t wait to share some  exciting photos, stories, and recipes with...

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Southern Cuisine

Jun 30, 2012 by

Last month, I attempted a new cuisine in honor of the 4th of July holiday…Southern American Cuisine. I don’t eat much Southern food and have never really cooked it, so this was definitely a challenge for me. I started out with appetizers of a hot crab dip, and jalapeño and goat cheese hushpuppies. I included some veggies and bread with the crab dip, and the hushpuppies were baked in the oven before serving. As people began dropping off ingredients, the very talented Jason Eskridge set up some sound and accompanied the social hour. He was an excellent addition to the night, and I’ll forgive him for upstaging me a little bit. We had some beautiful produce arrive, including a bunch of sweet peppers, zucchini, squash, tomatoes, red onion, and eggplant. I had my work...

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Triple B Burger

Jun 14, 2012 by

This is a burger I created last fall, and there is a lot of love that goes into it. I make a strawberry BBQ sauce and homemade Rosemary rolls just for one burger. You can simplify this recipe by purchasing pre-made buns, but I highly recommend, no, I insist on, making the BBQ sauce. Triple B stands for Bison, Bacon, and Blue Cheese. I use ground bison you can find in most stores, sold by the pound, center cut bacon, and a mild blue cheese. Blue cheese is one of those cheese that can overwhelm a dish, so I go easy on it. Plus, the BBQ sauce helps balance the sharp saltiness of the cheese. The recipe below is broken up into the three different components. Since the bread takes the longest, I cheat...

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Fried Golden Zucchini, Spring Onion, Shrimp Risotto...

Jun 13, 2012 by

After watching tonight’s episode of Masterchef, where contestants were eliminated based on the quality of their risotto, I thought I would share my most recent risotto dish. I found some gorgeous golden zucchini at my farmer’s market, as well as some large spring onions, and used them as my star ingredients for this recipe. I also added some fresh rosemary, lemon zest, and shrimp. The end product was so delicious I made it again one day later in a vegetarian version for a friend’s engagement party. The measurements below are approximate, but should be pretty close. Ingredients: 2 Golden Zucchinis (yellow squash will work well also, but they are different), sliced into 1/4” rounds 1/4 cup Italian breadcrumbs 2 Medium Spring Onions, sliced into thin rounds, then roughly chopped 1 Tablespoon fresh rosemary Zest...

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Indian Dinner

Apr 28, 2012 by

April’s dinner at The Farmer’s Market was quite the undertaking, with another large group and a challenging cuisine. I’d done Indian food once before for a Kamikaze Chef dinner, so I learned to plan ahead and think of ways to use possible mystery ingredients. In addition to that challenge, I knew that one of the guests had an extensive list of allergies, so I tried to make as many dishes as I could that she would still eat. There were still some surprises, but overall the meal turned out great. For appetizers, I stopped at my favorite local Indian restaurant and picked up some Papadum and chutneys. Papadum is a gluten-free crispy wafer made from lentils and chick peas. It is traditionally served at the beginning of the meal with assorted chutneys.  I left...

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Japanese Dinner

Mar 28, 2012 by

This past Saturday was the second Kamikaze Chef dinner at the Nashville Farmers’ Market Grow Local Kitchen! We had a great time and I already have some great photos to share with you. I picked a Japanese theme for this dinner and brought along all the necessary sauces and components I might need to create a few traditional dishes: For appetizers, I made three new dishes. The first was something I”ve been wanting to try, a change-up on the dumplings I”ve done in the past. These ones were pork and shrimp wasabi shumai, modeled after one of my favorite Japanese appetizers. I found the shumai skins at my local international market and placed a small dollop of prepared wasabi in the center of the wrapper. These were served with Ponzu sauce and hot mustard....

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Latin Dinner

Mar 21, 2012 by

In January, I hosted my first dinner in the Grow Local Kitchen at the Nashville Farmers’ Market, and boy was it fun! They have a gorgeous demonstration kitchen right in the middle of the main building, and, at 6pm on a Saturday, we had it all to ourselves. I invited many of my friends who’ve attended other dinners, and they invited their friends! All-in-all, we had 19 people, only 4 of which had ever been to a Kamikaze Chef dinner before. It was a new experience all around! I chose to go with a Latin theme for this dinner, and started off with my favorite roasted tomatillo guacamole, and fresh corn and flour tortilla chips. I also made a queso fundido, but didn’t manage to get any pictures of it! My soux chefs, Brandon...

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Italian Feast

Mar 20, 2012 by

This post is embarrassingly late to arrive, due to the fact I have embarrassingly few photos from the evening and I’ve been hesitant to post without them! In January, I had the pleasure of creating at The Green’s home about an hour outside of town. They had a large group of 20 people (our largest yet!) and it was one of the most epic dinners so far. Due to the sheer number of ingredients, many of them being gorgeous proteins, I served the dinner in three stages and the whole process took about 4.5 hours. For appetizers, I prepared toasted flatbreads with arugula, prosciutto, and fontina cheese. It was a variation on a similar flatbread I’ve done in the past, but these were individual bite-size rounds: We also had cheesy bread bruschetta with stewed...

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Holiday Dinner 2011

Jan 2, 2012 by

The holidays were a blast this year and we had a great time by celebrating with a Kamikaze Chef dinner on December 11th. I wanted to try something new and went with a Tapas theme. My hope was to serve individual small plates as they were ready, course by course, and I think it turned out well! We started with some hearty appetizers: a trio of meatballs (pictures of each below), baked tomato and Parmesan bites, Hot Dates, and crab cake stuffed mushrooms. The last two were Angela’s contribution to the dinner and, boy, were they delicious. For the mystery ingredients, we got a plethora of fresh veggies and fruit. The Kamikaze Chef “who brought what” book didn’t get passed around so I’m not exactly sure who brought what, but here were all the...

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