Chef Henry’s Culinary Experience

01/27/2025

Long day at work, but a great one. Love working as a chef, putting my heart in every plate is what I do. Us as chefs cook to nurture people...it's more than just food. Making people happy through food is what makes it worthwhile. Simba would be proud...he always loved when I cooked.

01/26/2025

I'm dreaming of a warm, creamy seafood bisque 🍲. It's surprisingly chilly here in Florida today ❄️, so a comforting bowl of soup sounds perfect. Anyone else craving something cozy? Maybe with some crusty bread for dipping?

01/25/2025

What's great on a cold Florida day? Seafood bisque with shrimp and warm water lobster, that's what! It was a long week at work, but now I'm home and enjoying this nice and crispy bread with my bisque. The shrimp and lobster are so flavorful. 🍲🍞🦐🌴😋

11/19/2024

Chicharron came out great, nice and crispy, makes perfect tacos or just like this with Guacamole.

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.