Chef Henry’s Culinary Experience

07/01/2024

Dinner came out great today, and tasted just as good as it looks.

Braised shirt rib
Wild mushroom demi
Creamy polenta
Roasted root vegetables

05/25/2024

Great pictures from recent plating.

10/10/2023

As we continue to celebrate Hispanic Heritage Month, here is a great recipe from Mexico and originated from the state of Puebla. We are Next Level Hospitality Services.







For the nogada (walnut sauce)
2 cups water, plus more as needed
1 cup shelled walnuts halves
4 ounces goat cheese
3 ounces queso fresco
¾ cup milk, divided
½ cup Mexican crema
¼ teaspoon ground cinnamon
⅛ teaspoon granulated sugar
For the stuffed peppers
2 tablespoons olive oil
¼ medium white onion, diced
1 garlic clove, minced
½ lb ground beef
½ lb ground pork
¾ cup tomato sauce
¼ cup golden raisins
3 tablespoons chopped dried pineapple chunks
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅛ teaspoon ground cloves
⅛ teaspoon ground cinnamon
¼ cup blanched slivered almonds
½ Bosc pear, peeled and diced
½ Granny Smith apple, peeled and diced
½ peach, peeled and diced
¼ plantain, diced
6 large poblano peppers
pomegranate seeds, for garnish

Instructions
Make the nogada sauce. Boil the water in a small pot over high heat. Add the walnuts, cover, and soak for 5 minutes to loosen the skin.
Using your fingers or a paring knife, carefully remove the papery walnut skin off each walnut and place the peeled, skinless walnuts in a bowl.
Add the skinned walnuts, goat cheese, queso fresco, milk, Mexican crema, ground cinnamon, and sugar to a blender. Blend for 5 minutes until completely smooth. Set aside.
Make the filling. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.
Add the ground beef and ground pork. Cook for 6 to 8 minutes, breaking up the meat into small pieces as it cooks.
Stir in the tomato sauce, golden raisins, dried pineapple, salt, black pepper, ground cloves, and ground cinnamon. Cook uncovered until moisture is cooked out.
Reduce the heat to low and stir in the pear, apple, peach, plantain, and slivered almonds. Cover and cook for about 15-20 minutes, until the fruit is tender and cooked through. Set aside to cool slightly.
Prepare the poblanos. Line a large baking sheet with aluminum foil and place the poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
Broil the poblanos for 5 minutes or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes or until the skin is blackened and blistered.
Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
Peel and rub off as much of the loose skin on the peppers as possible. Cut a small slit down the middle of the peppers with a knife. Carefully scoop out and discard the seeds using a spoon.
Assemble the Chiles en Nogada. Carefully stuff the peppers with the picadillo filling.
Garnish and serve. Drizzle the nogada sauce over the peppers and garnish with pomegranate seeds

06/13/2023

https://favchef.com/2023/henry-cintron-cdm-cfpp

One chef will win $25k, an advertorial feature in Taste of Home, and a cooking experience with Carla hall.

03/04/2023

02/18/2023

Made some homemade mole poblano and tamales, they came out great and can’t wait to try them. First time making mole and it was a great experience.

10/09/2022

SABOR with Love
Cooking Con Omi

🇵🇷

04/18/2022

Glazed Ham
- 1 Whole fully cooked bone in ham
- Whole cloves
- 3 C brown sugar
- 1/2 C spicy brown mustard
- 1 Can Dr Pepper or Coke
- 3 tsp apple cider vinegar

Directions:
1- Preheat oven to 325 degrees
2- Score the surface of the ham in a diamond pattern about 1/8 inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2.5 hours.
3- Heat the brown sugar, mustard, vinaigrette and soda in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 15 minutes
4- After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minute intervals, put ham back in oven, uncovered, in between brushing, until its nice and glossy. Remove from the oven and allow to rest 15-20 minutes before carving.

02/11/2022

So true lol

01/10/2022

Chicharrones came out great

01/08/2022

Check out this great recipe.

Cruciferous Roasted Vegetables

Ingredients:
2 C cauliflower florets
2 C broccoli florets
2 C halved Brussels sprouts
1/2 Savory cabbage chopped
3 to 4 C kale, chopped into bite sized pieces
2 cloves garlic, minced
1 C vegetable broth
1 tsp ground coriander
juice of 1 lemon
olive oil as needed
salt and pepper to taste

How to put it all together;
1.Pre-heat oven to 375
2. Place cauliflower, broccoli and Brussels sprouts in a large bowl and drizzle with about 1 Tbsp olive oil, salt and pepper and stir to coat.
3. Place vegetables on a large sheet pan and place in the oven, 10 minutes
4. Turn on broiler and broil vegetables for 3-4 minutes until browned while the vegetables are roasting, add 3 Tbsp olive oil to a large skillet on medium heat and add minced garlic, 30 seconds.
5. Add kale and cabbage and 1/2 C vegetable broth, cover and cook for 4-5 minutes stirring occasionally.
6. Add the roasted vegetables, coriander or other seasonings and stir together.
7. Add lemon juice and the other 1/2 C vegetable broth, taste and adjust seasoning as desired.
8. Serve hot

12/25/2021

Tamales for Christmas, came out great.

12/23/2021

Maple Glazed Ham

Ingredients:
3/4 C maple syrup
1/2 C Brown Sugar
3 Tbsp Dijon Mustard
1 Tbsp orange zest
1 Tbsp chopped fresh rosemary
1 tsp black pepper
8 # bone in, fully cooked ham, at room temperature

Directions:
1- preheat oven to 300 degrees. Line a 9X13 baking dish with foil and lightly oil or coat with nonstick spray.

2- In a medium bowl, whisk together maple syrup, brown sugar, Dijon, orange zest, rosemary, and pepper.

3- Place ham, in the prepared baking dish. Brush evenly with 1/4 C maple syrup mixture.

4- Place into oven, brushing with remaining maple syrup mixture every 30 minutes, until cooked through, reaching an internal temperature of 140 degrees, about 2 hours and 30 minutes. Let stand 5 minutes. Serve immediately.

12/20/2021

Chef Henry’s Standing Prime Rib Roast

Ingredients:
Bone in prime rib roast
3 medium onions, thickly sliced
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic minced per #
1 tsp fresh rosemary per #
1 tsp fresh thyme per #
1/2 tsp olive oil per #
How to put it all together:
1- Place a flat roasting rack inside a roasting pan large enough to fit your roast, and spread the onions on top of the rack. Place the roast in the pan.
2- Mix the salt, pepper, garlic, herbs and olive oil in a bowl until well combined. Use your hands to rub the roast all over with the marinade mixture, coating the surface evenly. Let the roast marinade overnight.
3- take the roast out refrigerator and let sit outside for 6-8 hours. Preheat oven to 450 degrees, and place roast on a lower oven rack. After 30 minutes add a 1/2 cup of red wine to the bottom of roasting pan.
4- Cook the roast for another 30 minutes, until it begins to brown. Once it is browned on the outside lower the heat to 350 degrees. Continue roasting the prime rib for another 90-120 minutes. Baste the roast every 30 minutes and if roasting pan dries up add more wine 1/2 C at a time. If the top of the roast starts to char, put a small piece of foil to lightly cover the top, leaving the sides exposed.
5- Remove roast when internal temperature reaches 125 degrees and let rest on the cutting board and lightly cover with aluminum foil to rest for 15-20 minutes.
6- While the prime rib is resting, pour the pan juices through a fine mesh strainer into a fat separator. Pour the from the fat separator into a small pot or sauté pan and set aside. Warm up the au jus, and serve alongside the prime rib.

12/10/2021

Wild Rice Stuffed Acorn Squash
Serves 8

Ingredients:
2 Acorn Squash, halved and seeded
1 (6oz) package dry corn bread stuffing mix
2 tsp butter
1 onion diced
1 clove garlic minced
1 C chopped fresh mushrooms
1 C long grain and wild rice mix
2 sprigs fresh sage, chopped

Directions:
1- Pre-Heat oven to 350. Lightly grease 2 baking pans, and place the cleaned out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.

2- Make the stuffing mix as instructed on the package and set aside.

3- Melt the butter over medium heat in a sauce pan, about 10 minutes. Stir the onions and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30-40 minutes.

4- Lightly mix the Cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 minutes.

12/07/2021

Coquito - Puerto Rican Holiday classic

Ingredients:
- 2 (12oz) can evaporated milk
- 1 (14oz) can sweetened condensed milk
- 1 (15oz) can of cream of coconut
- 1/4 tsp cinnamon
- 1/8 tsp freshly grated nutmeg
- 1 tsp vanilla
- 1 1/2 C Don Q white Rum ( use coconut milk if you want non-alcoholic)
- Cinnamon sticks for garnish

How to put it all together;
1. Mix all ingredients in a blender at high speed.
2. Refrigerate for a minimum of 1 hour
3. Shake well before serving.
4. Serve cold in a small glass. Garnish with cinnamon stick. #

12/06/2021

White Chocolate Cranberry Cookie
Yield 30 cookies

Ingredients:

1.5 sticks of softened butter
3/4 C brown sugar
1/4 C sugar
1 large egg
2 tsp vanilla extract
2 C flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 C white chocolate chips
3/4 C dried cranberries

How to put it all together:

1- In a large bowl using a hand or stand mixer with paddle attachment, beat the butter for one minute on medium speed until completely smooth and creamy. Add brown sugar and white sugar and mix on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

2- In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries mix on low for about 10 seconds until evenly disbursed. Cover dough tightly with plastic wrap and chill for 2 hours and up to 2 days.

3- Remove cookie dough from cooler and allow to sit for about 30 minutes. This makes cookie dough easier to scoop and roll.

4- Preheat oven to 350. Line two baking sheets with parchment paper, set aside.

5- Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 heaping Tbsp of dough each, into balls. Place 10-12 on each baking sheet. Bake in batches for 10-12 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are to puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

11/28/2021

Thanksgiving was a hit, love this time of the year.

11/28/2021

Love this time of year, coquito was great and everyone enjoyed it.

11/14/2021

Pernil is on the menu today, with rice, beans and potato salad.

11/10/2021

Pollo con Chipotle, taste as good as it looks.

11/05/2021

Creamy Garlic Mushroom Chicken
Serves 4

Ingredients:
Chicken:
- 1 # chicken (4 pieces)

Mushroom Sauce:
- 3 Tbsp Cream
- 3 Tbsp chicken stock
- pinch salt
- 1 C diced white mushrooms
- 1 tsp butter
- 2 Tbsp crushed garlic
- 1/3 C shallots sliced
- 1 tsp cornstarch
- 1/2 tsp lemon juice

Lentil Mix:
- 240 Grams brown lentils
- 1 C Frozen mix peas/corn/carrot
- 1 Tbsp chicken stock
- 1 tsp oregano
- 1 tsp thyme

How to put it all together

1) Chicken: Place the chicken pieces between plastic wrap and flatten out using a meat tenderizer

2) Cook the chicken in a pan on the stovetop on a medium to high heat for around 4 minutes each side.

3) Once chicken is cooked, remove from pan as this will be used to make the mushroom sauce.

4) Lentil Mix: Place the lentils, frozen vegetables, stock and dry herbs into a separate saucepan on low heat for 5 minutes, while you make the mushroom sauce.

5) Mushroom sauce: In the same pan that the chicken was in, add the butter, garlic, diced mushrooms and shallots. Toss about for a few minutes until just cooked

6) Add the lemon juice, chicken stock, cream and a pinch of salt. Stir to combine until a sauce is formed.

7) To thicken the sauce, take a Tbsp of liquid from the pan, and mix it with the cornflour to form a slurry, then add it back into the sauce. Stir to thicken.

8) To serve: Place chicken onto the lentil mix and drizzle the creamy mushroom sauce over. Garnish with parsley.

10/27/2021

With fall upon us 🍂and Halloween 🎃 this weekend, I have a great recipe for the fall season, Creamy Pumpkin Apple Soup!

Creamy Pumpkin Apple Soup
Serves 8

Ingredients:
1 Tbsp olive oil
1 onion
2 Granny Smith apples (peeled, cored and diced)
1/2 tsp salt
6 C vegetable stock
2/3 C No sugar added Applesauce
1/2 tsp white pepper
1/2 tsp ground sage
1/2 tsp dried thyme
1/4 tsp ground nutmeg
30 oz canned pumpkin
1/4 C browned sugar
1/2 C Heavy Cream

How to put it all together:
1) Heat a soup stock pot over medium heat. Add the olive oil and heat, add the diced onion, apples and salt. Sauté until onions are translucent.

2) Add the vegetable stock, applesauce, white pepper, sage, thyme, and nutmeg. Bring to a boil and cook until apples are very tender.

3) Add the pumpkin and brown sugar and cook for 10-15 minutes

4) Use an Immersion blender to blend soup until its smooth. (If you don’t have an immersion blender, you can use a blender and do in batches)

5) Add the cream to the soup and heat through over very low heat.

6) Remove from heat and serve. Garnish with Pumpkin seed, whipped Sour Cream and croutons.

10/22/2021

My recipe of the week is here, hope you enjoy it and I used one of my favorite seasonings from Spiceology, they have some of the best seasonings in the market.







Spicy Pork Chili with red beans
Serves 10

Ingredients:
2 # Pork Stew meat
1/2 Tbsp each of: black pepper, paprika, granulated garlic. Dried oregano, dried cumin seeds, ground smoked chipotle powder
1 Tbsp Spiceology Chile Margarita Rub
1 tsp salt
2 Tbsp tomato paste
2 large onions diced
2 stalks celery diced
2 carrots diced
1 can red beans
1 Qt chicken stock
1/2 C ketchup

How to put it all together:
1- In a large pot over medium high heat, sauté the pork until seared on all sides. Add all the seasonings and stir until aromatics begin wafting up.
2-Stir in the tomato paste, as well as the onions, celery, and carrots. Cook the vegetables until translucent, about 10 minutes.
3- Add the red beans and stock, simmering for 15 minutes.
4- After 15 minutes, add the ketchup, reduce heat to medium low, and simmer for 45 minutes, until it reduces a bit and thickens. Garnish with Avocado and fresh cilantro.

10/20/2021

Happy International Chef Day to my fellow Culinarians.