My name is Alexis Hernandez. I am a classically trained chef; I have successfully owned my own restaurant & catering business. Most recently, I worked as the Head Executive Chef of Airline Catering, cooking the international menu for a major airline. I have competed on cooking competitions including Food Network Star, Cutthroat Kitchen, Cutthroat Kitchen Evilicious & have appeared on CNN Sabores. I have been fortunate to have cooked for people including Rock Star legend Ted Nugent, fortune 100 firms including Bank of America, J.P Morgan Chase, news media giant CNN International & The Argentinean Wine & Food Festival. Today the view from my stove has changed. Gathering all the choice experiences from my journey, I want to take you to The Other Side of the Stove. Here the stove looks different now for me and everyone else. Here I will share my recipes, cooking philosophies, plating strategies, essential utensils for kitchen use and entertaining ideas with you.
Hello. I hope you are having a beautiful day! Those are delicious-looking croutons. The instructions are clear and easy to follow. Thanks for sharing. Sandee 🤩
Fresh Shaved Fennel Salad with Lemon, Basil, and Parmesan: Ingredients: • 1 medium fennel bulb • Juice of 1 lemon • Salt and pepper to taste • A handful of fresh basil leaves, chiffonade (thinly sliced) • 1/4 cup grated Parmesan cheese Instructions: 1. Prepare the Fennel: • Remove the tough outer layer of the fennel bulb. • Cut off the stalks and feathery fronds from the bulb. • Cut the bulb in half lengthwise, and then thinly slice it crosswise using a sharp knife or a mandoline. 2. Combine the Ingredients: • In a mixing bowl, place the sliced fennel. • Squeeze the lemon juice over the fennel slices, making sure to catch any seeds. • Season with a pinch of salt and a sprinkle of freshly ground black pepper. 3. Add Basil and Parmesan: • Stack the basil leaves on top of each other and roll them tightly into a cylinder. • Use a sharp knife to slice the rolled basil leaves into thin strips. This is called chiffonade. • Add the chiffonade of basil to the bowl with the fennel. • Sprinkle the grated Parmesan cheese over the fennel and basil. 4. Toss and Serve: • Gently toss all the ingredients in the bowl together to combine. Make sure the lemon juice, salt, pepper, basil, and Parmesan are evenly distributed. • Taste and adjust the seasoning if needed by adding more salt, pepper, or lemon juice. 5. Serve: • Arrange the dressed fennel salad on serving plates. • You can garnish with additional shreds of Parmesan and a few basil leaves if desired.
Ahh I see well good to know ..curious is this dish Georgian inspired?..I looked for this based on having something very similar at a Georgian restaurant so good I loved it & wanted to make something similar thanks again for the great video and recipe
Hi there- thanks- the dressing is easy to make and lasts in the fridge for 4 days. Great in salads, over grilled chicken or even beef. Good over tacos too.
Hi y’all! I’ve seen your stuff from Disney- y’all must live the grounds… in se so many photos from y’all being there. I like Disney A lot. I’ve been working on my book and work and trying to find t time to do a long format video is difficult. Hope y’all are well!
I cant wait to add Bologne Cake to my cooking repetoi! Just throwing ideas in... I'm thinking of a log of bologne smoked for 8 hours or more... Thick slice on bottom, then thinner and thinner slices as they stack up! Also, for the dried onion & cream cheese filling- why not toss in a packet of Onion Soup mix instead of the dried onions? Oooo! OR A packet of dried Ranch dressing along with some dried onions! The outside would stay the same unless... Hmmm Well, those are all the ideas that came to mind after watching this video and being introduced to Bolgne Cake for the first time! I can't wait to suprise some people with it! Im also DEFINITELY going to tell them it is a recipe from a fancy French restaurant! ;-)
Alex, I made this for New Year’s & had a blast making it. Messy but fun! Family & friends enjoyed it so much, they craved for more. Well, I referred them to your channel. Just made a second one today!!! Pure fun! Thank you for your detailed explanations & instructions.
Hola thank you for the most amazing super delicious meal Recipe and for your beautiful video enjoy your meal and merry Christmas 🎁🎄 and happy new year 🎈 🎁🎁🎁🎁🎁🎈🎈🎈🎈🎈🎈🎈🎈💕💕🌺💕🟢🟨💖💗💗🔴💞🛑🔴🔴🔴🥰🥰💟🟥🟥🙏🏻😴♥️💌💌💌♥️♦️🟩♥️♥️💟💤💟😍🟣🟨🎁🎄🎄🎄
Chef Alexis!!!!! This Cuban Pork looks mouthwatering and I love the sides too I'm going to have to try this! I hope you had a wonderful Christmas and best wishes for 2023!!!!
OMG!! Alexis, this looks delicious. While I wouldn’t eat it (because-vegetarian), I will totally make this for my family! All those sauces mixed!! Yes!!
OMG. Pernil is life... Bring the fresh baked bread. Yes, I marinate mine for 2 days. I use that mojo criollo... Love your marinade. VERY nice. Feliz Navidad!!! Sandee
Hey hey hey, you’re back!!! Looking snazzy in that red button down today. Hope you had a great holiday. Clever to cut into the meat and add that flavor. Cheers Chef and wishing you a great New Year’s! - Cam & Theresa
Hi y’all! Happy Holidays! I’ve been in away with family and had a wonderful time! How was your holidays? I’ve seen your stuff on IG, which is where I mostly post now.
