Hallie Norvet

Personal Chef Service


Jerk Grilled Chicken Thighs with Melon Salsa

Posted on June 24, 2017 at 6:25 PM Comments comments (0)

Jerk Grilled Chicken Thighs with Melon Salsa

My Father has been grilling Jamaican Jerk Chicken for me ever since I can remember. I will say this time, and time again, that Jerk Chicken is responsible for me becoming a chef. My obsession with the unique flavors still lives to this day. While this recipe is not a full Jamaican Jerk recipe, it satisys most of the flavor combinations. The best part of course, is this is a quick dish to make, and would be a complete dinner with just one or two sides.

Serves: 4-5

Prep Time: 15 Minutes

Cook Time: 15 Minutes

By: Chef Hallie Norvet


For the Chicken

1/3 Cup Reduced Sodium Soy Sauce

2 Limes, Juiced

1 Tablespoon Chopped Garlic

1 Tablespoon Fresh Ground Black Pepper

1 teaspoon ground Jamaican Allspice

1 teaspoon ground Cinnamon

2 teaspoon Fresh Thyme

1/2 teaspoon Cayenne Pepper or 1 Freshly Chopped Habanero/Scotch Bonnet Pepper, No Seeds

2 Tablespoons Balsamic Vinegar

2 Pounds Boneless Chicken Thighs

For the Salsa

1/2 Melon, De-seeded and balled into various sizes

1/4 Cup Chopped Red Onion

2 Tablespoons Fresh Basil, Chopped

1 Tablespoon Fresh Cilantro, Chopped

1 Lime, Juiced

1 Tablespoon Extra Virgin Olive Oil



Preheat your grill or grill pan.

For the Jerk chicken marinade, mix all ingredients except chicken into a bowl and whisk. Place chicken into a medium sized bowl or Pyrex dish and pour mariande over chicken. Allow to marinate for 10-15 minutes.

While the chicken is marinating, prepare the melon salsa. Place all salsa ingredients into a separate bowl and mix together with a spoon. Put aside in refrigerator to chill.

Place chicken onto the grill and flip 2-4 times every 5 minutes until fully cooked to 165 degrees. Remove chicken from grill, allow to rest on plate or cutting board for for 3 minutes. Slice chicken or serve whole, and top with salsa.

Turmeric Herb Falfael

Posted on February 23, 2017 at 9:15 PM Comments comments (0)

Turmeric Herb Falafel

It's one of those nights where you look in the fridge and you have no protein what-so-ever.. and you're definitely not heading to the grocery store.. So you look in the cupboard and what do you see? Garbanzo beans! The savior of all things. Hahaha let's turn this can of bans into something amazing. Like my Turmeric Herb Falafel!

Traditionally falafel is made with fresh or dried chickpeas, since I'm not going back to the store, I'm using canned. It's just a few ingredients into a food processor and you'r golden. As golden as the crispy edges of these falafel.

Makes: 12+ Falafel

Prep Time: 30 Minutes

Cook Time: 10 Minutes

By: Chef Hallie Norvet



1 Can Garbanzo Beans, Drianed, Patted Dry

1/4 Cup Fresh Parsley, Chopped Fine

1/4 Cup Scallion, Chopped Fine

3 Tablespoons Fresh Dill, Chopped Fine

2 Clove Garlic, Chopped Fine

1 Medium Shallot, Chopped Fine

1/2 Tablespoon Cumin

1/2 Teaspoon Turmeric

Dash of Curry Powder

1 Egg

1/4 Cup Breadcrumb

Large Pinch Salt and Pepper

Olive Oil

Tahini Dill Yogurt:

1/2 Cup Greek Yogurt

1 Tablespoon Fresh Dill, Chopped

1/4 Cup Tahini

Juice of One Lemon

1 Teaspoon Honey

Dash of Cumin

Salt and White Pepper


Place all ingredients except for olive oil into a food processor. Use the pulse button to blend garbanzo and herb mixture until a consistency of chunky peanut butter, or smoother if you prefer. If the mixture is too wet, add a bit more breadcrumb. Allow to sit for 10 minutes.

Roll garbanzo and herb mixture into small one inch balls, then flatten a bit with your palm so it create a thick disk. Do this to all falafel and then they're ready to fry.

For the yogurt, mix all ingredients togetehr in a small bowl. Chill and allow flvors to incorporate while you cook your falafel.

In a medium sauce pan, pour a thick layer of olive oil, about 1/4-1/2 inch thick. Heat pan over medium-high heat. Once pan is hot, gently and carefully drop in falafel flat side down. Allow to crisp up for 1-2 minutes until golden brown. flip falafel and repeat on other side, if needed, add a bit more olive oil to the pan. This is called a "shallow-fry." Keep falafel warm in a 275 degree oven or enjoy immediately inside a pita pocket or as is, served with a bit of tahini-dill-yogurt!

I also love my falafel with hot sauce made from fresh peppers, and some pickled onions. YUM!

Pork and Vegetable Sichuan Style Wontons with Chili Sauce

Posted on January 4, 2017 at 7:00 PM Comments comments (0)

Pork and Vegetable Sichuan Style Wontons with Chili Sauce

Los Angeles had an early rainy season this year, and my mind only goes to one thing.. I needed to make some dumplings. One of my favorite versions are these Pork and Vegetable filled Wontons with a Sichuan-Style sweet and spicy sauce. Normally wontons are used for frying as they are a bit thicker than gyoza wrappers which are typically intended for steaming. So when I prepare these I like to do a quick pan fry and then steam them until the filling is fully cooked. They're so tender, comforting and delicious.. you wont be able to stop.


Makes: 30+ Wontons

Prep Time: 20 Minutes

Cook Time: 30 Minutes

By: Chef Hallie Norvet




For the Filling:

1 Tablespoon Sesame Oil

1/2 Head Savoy Cabbage, Finely Chopped

1/2 White Onion, Peeled, Finely Chopped

6 Cloves Garlic, Finely Chopped

1 Tablespoon Ginger, Chopped

5 Button Mushrooms, Chopped

5 Scallion, Chopped

1 Tablespoon Cilantro, Chopped

1 Teaspoon Brown Sugar

1 Teaspoon Sriracha

2 Tablespoon Soy Sauce

30 Wonton Wrappers

1/2 Pound Ground Pork

1/4 Teaspoon Corn Starch

1 Tablespoon Sesame Oil




Sesame Seed


For the Sauce:

1 Tablespoon Sesame Oil

3 Tablespoons Chili Oil, Including Chiles

5 Cloves Garlic, Finely Chopped

1/4 Cup Sugar

1/4 Cup Rice Wine Vinegar

1/4 Cup Reduced Sodium Soy Sauce

1/4 Teaspoon Corn Starch, Dissolved in 1/2 Teaspoon Water

1/2 Water or Vegetable Stock



For the Dumplings:

Heat sesame oil in a medium sauce pot over high heat. Add cabbage, onion, garlic, ginger, mushrooms, scallion and cilantro and sauté over medium heat until onions are translucent and vegetables are thoroughly cooked. Add in brown sugar, sriracha, soy sauce and cook for an additional 5 minutes. Remove from heat and allow vegetables to cool. Add cooled vegetable mixture to ground pork, and mix in corn starch until incorporated. Now it's time to fill your wontons.


Place wonton wrappers flat down on a clean surface. Fill wrapper with 1/2 tablespoon of pork and vegetable mixture. With some warm water, "paint" the edges of the wonton wrapper with your finger. Bring opposite ends of the wonton together and seal, while bringing up the other opposite two edges to make a pyramid. Press the edges together to seal.


Add 1 tablespoon sesame oil to large saucepan and heat over high heat. Once pan is hot, reduce heat to medium and carefully place wontons into pan. Allow to cook for 1 minute, and then add water or broth. Cover with lid and allow to steam on low heat for 5-8 minutes until dumplings reach internal temperature of 160 degrees. Keep covered until ready to serve.


For the Sauce:

Add all ingredients into small sauce pan and bring to a simmer over medium heat. Once sauce thickens and sugar has dissolved, remove from heat. Serve sauce over warm dumplings and garnish with sesame seeds and scallion strings.


Roasted Yams, Bleu Cheese, Candied Walnuts and Champagne-Dijon Vinaigrette

Posted on November 12, 2016 at 10:30 PM Comments comments (0)

My other favorite season of the year is Fall. There something so special about Fall flavors.. colors.. and this Roasted Yam, Bleu Cheese and Candied Walnuts dish. This would be perfect as a side dish at your Thanksgiving feast, or for a quick lunch or dinner that's full of fiber and vitamin C.

Makes: 5 Portions

Prep Time: 5 Minutes

Cook Time: 30 Minutes

By: Chef Hallie Norvet


2 Tbsp. Brown Sugar

1 Tbsp. Water

1/2 Cup Walnut

Olive Oil

2 Medium Jewel or Garnet Yam, Peeled and Cut into 1/3 Inch Coins

1 Large Purple Yam

1 tsp Fresh Thyme, Plucked

Salt and Pepper

Bleu Cheese

For the Dressing:

1.5 Tbsp Champagne Vinegar

1 Tbsp. Honey

1/2 Tbsp. Dijon

1.5 Tbsp Olive Oil

Salt and Pepper


Micro Cilantro, Parsley


Prepheat oven to 375 degrees.

In a small sauce pan melt 2 tbsp brown sugar with 1 tbsp water until dissolved. Coat walnuts and place walnuts onto a parchment lined sheet tray. Place sheet tray onto middle rack of oven and bake for 10 minutes. Turn over, and bake for another 3 minutes. Remove from oven when cool.

On a separate large sheet tray, drizzle 1 tbsp olive oil over another parchment lined sheet tray. Then place yams flat down on sheet tray until filled side to side. Do not stack on top of one another. Season with fresh thyme, salt and peper. Bake for 30 minutes until tender. Remove from oven and allow to cool for 5 minutes.

"Scallop" potatoes onto a place and finish with bleu cheese. Allow to melt slightly. In a small mixing bowl, whisk together champagne vinegar, honey, dijon, olive oil and salt and pepper to taste. Drizzle vinaigrette mixture over yams. Garnish plate with candied walnuts and fresh herbs of your choice. Serve warm.

Pumpkin Bisque

Posted on October 30, 2016 at 8:30 PM Comments comments (0)

Just in time for Halloween, this pumpkin bisque is comfort in a bowl. Made with the same pumpkins you would prepare a pumpkin pie with, this soup is luscious, sweet, savory and perfect for any ghoulish gathering.

Makes: 6+ Servings

Prep Time: 10 Minutes

Cook Time: 30 Minutes

By: Chef Hallie Norvet


1 Medium Baby Bear (Pumpkin Pie) Pumpkin, Peeled, De-Seeded and Cut into 1 Inch Cubes

1 Small Brown Onion, Peeled, Chopped

2 Cloves Garlic

1 Pinch Dried, Ground Sage

2 Bay Leaves

6 Cups Vegetable Broth

2 Cups Heavy cream

Salt and Pepper to Taste


Toasted Pumpkin or Squash Seeds (Pepitas), Fried Sage Leaves, Creme Fraiche


In a medium stock pot, place pumpkin, onion, garlic, sage and bay leaf. Cover ingreients with vegetable stock and bring to high heat over your stove top. Once Stock is boiling, reduce heat to low simmer. Cover pot with lid and cook for 30 minutes.

Remove lid from pot and stir ingredients. Ingredients will be ready to blend when onions are translucnet and pumpkin is soft and falling apart. Remove the two bay leaves from the soup. Blend ingredients in pot together with either an immersion blender or in a counter-top blender. Please use caution and do blemd soup in batches if you use a countertop blender as it will be very hot.

Once your pumpkin-broth mixture is blended to a smooth consistency, add it to a clean medium-sized stock pot and heat over low. slowly add the heavy cream. Stir until all the heavy cream is incorporated in the soup completely. Bring heat up to medium, and allow soup to simmer. Stir regularly. Season the soup with salt until desired seasoning is achieved. The best way to season is in levels, add a bit, taste, add a bit more, taste again. Add a dash of white pepper and stir. Serve soup hot with toasted pepitas, fried sage leaves and creme fraiche.

Chicken Gyoza with Red Thai Curry Sauce

Posted on October 12, 2016 at 6:40 PM Comments comments (0)

Sometimes, you just need something that satisfies every taste. Spicy, crunchy, salty, sweet and sour.. These Pan Fried Chicken Gyoza with Red Thai Curry Sauce take a little time to make but are so worth it in the end.

Makes: 30+ Gyoza

Prep Time: 30 Minutes

Cook Time: 20 Minutes

By: Chef Hallie Norvet



3 Tablespoons Ghee or Clarified Butter

1 Yellow Onion

3 Tablespoons Chopped Fresh Ginger, Skinned

2 Tablespoons Chopped Fresh Garlic

1 Tablespoon Chopped Fresh Lemon Grass

1/3 Cup Red Curry Paste

1 Can Coconut Milk

2 Tablespoons Honey

1/2 teaspoon Turmeric

1/2 Cup Chicken Broth

1 Teaspoon Fish Sauce

Dash of Salt

Juice of 1 Lime

Dash of White Pepper

Pot Stickers:

1 Pound Ground Chicken

1 Egg

1/2 Cup Scallion

2 Tablespoons FInely Chopped Fresh Ginger, Skinned

1 Tablespoons Chopped Fresh Garlic

1 Tablespoon Cilantro

1 Tablespoon Soy Sauce

1 Teaspoon Sambal Olek or Sriracha

1/2 teaspoon Sesame Oil

1 teaspoon Corn Starch

1 Pinch Salt

1 Package Round Gyoza Wrappers

Small Bowl of Warm Water

Vegetable Oil for Frying


For the Sauce:

In a small sauce pot over medium heart, melt 3 tablespoons butter. Add in onion, ginger, garlic and lemongrass. Saute until onions are translucent. Add in Red curry paste and stir over medium heat for one minute until fragrant. Add coconut milk, honey, turmeric, chicken broth and fish sauce to pot and heat over high heat until boiling. Reduce heat to low and simmer for 15-20 minutes.

Remove from heat and blend with immersion blender, or in food processor. Season with salt, lime and white pepper. If you'd like it even spicier, add in a generous pinch of crushed red pepper. Hold sauce over low heat until ready to serve gyoza.

For the Gyoza:

In a medium mixing bowl add all ingredients except gyoza wrappers, warm water and vegetable oil. Gently mix with a spoon until all ingredients are combined.

Lay out six individual gyoza wrappers at a time. Use your finger or a brush to lightly "paint" water around the edge of each wrapper. Place a small tablespoon of the chicken mixture in the middle of each wrapper. Then, fold the wrapper over like a taco, sealing the wet edges together. To seal the gyoza, start making a pleat from the left to the right. 2, 3 or 4  pleats should be fine. Repeat until you run out of the filling or wrappers

In a medium saute pan, heat a 1/2 inch layer of vegetable oil over medium heat until it reaches a temperature of 350 degrees. Then gently drop in a few gyoza at a time to fry. They usually require a turn over or two. The gyoza are done when they reach an internal temperature of 165+ degrees and are golden brown on the outside.

Serve gyoza with warm curry sauce, fresh cilantro, scallion and lime.

Heirloom Tomato Tart

Posted on August 24, 2016 at 4:55 PM Comments comments (0)

The best part about Summer coming to an end is the abundance of heirloom tomatoes in the markets. Days ago, I was craving a tart with the sweetness of these beautiful tomatoes and had to make one (or four). This recipe is quite simple, make a crust from scratch, chill it, roll it, fill it and bake it. Finish this off with some balsamic.. or a fried egg and some mixed greens and you've got a sophisticated brunch. Tell your friends it tooks hours to make.. when it only took one.

Makes : 6-8 Servings

Prep Time: 20 Minutes

Inactive: 30 Minutes

Cook Time: 35 Minutes


Tart Dough:

3 cups all-purpose flour

12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

4 tablespoons cold water


1 tablespoon Dijon mustard

1/2 cup grated Gruyere cheese

2 Pound Heirloom Cherry Toamtoes, Halved

1/2 cup extra-virgin olive oil

2 tablespoons finely chopped fresh basil

2 tablespoons finely chopped fresh parsley

2 teaspoons finely chopped fresh thyme leaves

1 tsp finely chipped fresh rosemary sprigs

1 clove garlic, finely chopped



For the dough: Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil. Gather the dough into a ball and flatten into a disk. Wrap the disk in plastic wrap and chill for 30 minutes.


For the tart: Preheat the oven to 375 degrees F. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes.


Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and place the tomatoes seed side up over the Gruyere. Bake on the middle shelf of the oven for 30-35 minutes.


Mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the finsihed tart. Remove the tart and cool briefly before serving. Serve warm with the remaining herb oil.

Top with a fried egg, more gruyere, balsamic reduction or enjoy as is.


Button and Oyster Mushroom Puff Pastry Tart

Posted on June 15, 2016 at 2:00 PM Comments comments (0)

So I made this simple, savory Mushroom and Goat Cheese Puff Pastry Tart at an evet a couple of weeks ago and the guests enjoyed it so much I had to make some for myself! I was at the market and king oyster mushrooms were on sale, but really, any mushroom will do in this recipe. I choose to use white button or crimini mushrooms as the base and then add in some oyster, king oyster, enochi, maitake, shiitake, chantrelle etc. to fit whatever flavor profile you are seeking. It's all finished off with a drizzle of balsamic, butter, thyme, chive and crumbled goat cheese. So GOOD you won't be able to help yourself from having one more bite.

Makes: 24 Bite Size Tarts

Prep Time: 20 Minutes:

Cook Time: 20 Minutes

By: Chef Hallie Norvet


2 Tablespoons Olive Oil

1 Pound Button Mushrooms

1/2 Pound Any Other Mushroom, I used Oyster but you could use Crimini, Enochi, Maitake, Shiitake, Chantrelle etc.

2 Shallots, Peeled and Chopped

3 Cloves Garlic, Chopped

1 Tbsp Thyme, Chopped

1/4 cup Balsamic Vinegar

1 Tbsp Sugar

3 Tbsp Butter

Salt and Fresh Cracked Pepper

1 Box Puff Pastry, Unwrapped and Cut into the 6 "Folds" it opens up to, or cut into 6 3x8 Strips

1 Egg, Beaten


Goat Cheese, Crumbled

Balsamic Reduction

Chive, Chopped

Thyme, Plucked


In a medium sauce pan over medium high heat, heat olive oil and add mushrooms, shallot, garlic and thyme. Saute or stir with a wooden spoon for 5 minutes until mushrooms start to sweat and soften. Add balsamic vinegars, sugar and butter, stir and reduce heat to medium low and allow to cook for 5 additional minutes, stirring every minute or so. Reduce heat to low and allow to cook for another 10 minutes. until mushrooms are fully cooked. Remove from heat and move to next step.

Preheat your oven to 400 degrees. Remove puff pastry from freezer and place onto greased or parchment lined baking sheets. If you have not cut your puff pastry already, most puff pastry rolls will conveniently open up into 3 perfectly sized sheets, each package should provide you with 6 total. Be sure to give about an inch of space in between each tart. Also, it is important to make sure the puff pastry is always frozen, or it will not rise properly. So if your puff pastry for some reason gets soft or comes to room temperature for being left out too long, just pop it back in the freezer to seize back up. With a pastry brush or clean paint brush, brush the egg yolk (or egg wash) mixture over the top of the puff pastry until coated. You just need a thin layer of egg yolk, this is done to give the tart a nice crispy brown edge as seen above. It really makes all the difference.

Once your puff pastry is coated with egg wash, spoon mushrooms down the center of the puff pastry, leaving the edge naked for a crust. Once your mushrooms are placed on the pastry youre ready to bake. Place your baking sheets on the middle rack of the oven and allow to bake for 15-19 minutes until puff pastry has fully risen, and the edges are golden brown. Remove pasty from oven and allow to cool.

Top each tart with balsamic reduction, goat cheese and herbs to your liking! I thin cut each tart into 4 pieces and serve them up on a cutting board or my guests to enjoy. I hope you love them as much as I do!

Curry Jalapeno Chicken Skewers

Posted on January 28, 2016 at 6:05 AM Comments comments (0)

Curry Jalapeno Chicken Skewers

I love making skewers. Grilling is one of my favorite ways to cook because it's fast, has relatively little clean-up and imparts a lot of flavor. These skewers are a cinch to make, and I serve them as a filling in lettuce wraps, or over a big bowl of rice. 

Serves: 3-4

Prep Time: 30 minutes - 2 Hours (Marinate Time)

Cook Time: 10 Minutes

By: Chef Hallie Norvet


2 Pounds Chicken Breast Tenderloin or Boneless Chicken Thigh, Chopped into 1 inch pieces

1 Tablespoon Curry Spice

1/2 teaspoon Turmeric

1 teaspoon Honey

1 Tablespoon Peeled Ginger, Chopped Fine

1 Tablespoon Garlic, Chopped Fine

1 Tablespoon Sriracha

2 Tablespoon Soy Sauce

1 Tablespoon Sesame Oil

4 Scallions, Trimmed and Cut into 1 Inch Pieces

2 jalapeno, Sliced Thin

Bamboo Skewers



Finely Chopped Scallion


Prep: Place bamboo skewers in a dish with water, cover and allow to soak until ready to skewer your chicken. The water pevents the skewers from burning up on the grill. 

Place chopped chicken into a large mixing bowl. Sprinkle curry and turmeric over chicken. Then add honey, ginger, garlic, sriracha, soy sauce, sesame oil, scalllions and jalapeno in bowl. Mix togetehr ingredients with a spatula until well incorporated. Allow to marinate for 30 minutes-2 hours. 

Once marinated, skewer chicken onto bamboo skewers. Alternate 2 pieces of chicken to one piece of scallion, or jalapeno. Now is a good time to pre-heat your grill, or start any rice if you are having some. 

Place skewers over the hottest part of your grill with a set of tongs. Close the lid and allow to cook for 1-2 minutes. Lift lid and turn skewers over. Allow to cook for another 2 minutes. Lift lid and place skewers onto a part of the grill with indirect heat (not over a flame), close the lid and continue to cook for another 5 minutes until chicken is opaque and cooked to a temperature of 165 degrees. 

Remove skewers from grill when cooked. Allow to rest for 3 minutes prior to serving. Garnish with freshly chopped scallion or cilantro leaves. 

Butternut Squash and Sage Gratin

Posted on November 23, 2015 at 4:40 PM Comments comments (0)

This Thanksgiving, try something different than the usual potato gratin.. like this awesome Sage and Butternut Squash Gratin. It's full of Fall flavors like sage, thyme, garlic, butternut squash and a healthy dose of parmesan cheese and brown butter. 

Serves: 5

Prep Time: 15 Minutes

Cook Time: 35 Minutes

By: Chef Hallie Norvet


1 Tablespoon Olive Oil

1 Large Butternut Squash, Peeled, Cored and Sliced Width-Wise into 18th of an Inch Thick Slices

2 Cloves of Garlic Chopped

1 Tablespoon Fresh Sage, Chopped Fine

.5 Tablespoon Fresh Thyme, Chopped Fine

3 Oz. Fresh Parmesan Cheese, Grated

Salt and Pepper

2 Tablespoons Brown Butter

7 Whole Sage Leaves


Pre-heat oven to 375 degrees.

In a 10x10 oven-safe baking dish drizzle olive oil. Then in a scalloped pattern place down one layer of butternut squash. Top with a pinch of chopped garlic, sage and thyme. Then sprinkle 1/3 of the parmesan cheese over squash. Repeat patteern of squash, herbs, cheese, until squash is gone. 

In a small saucepot, melt butter over medium heat. Addd whole sage leaves to pot and allow to fry in the butter. Once the butter has turned a light ambeer brown, remove from heat. Then with a tongs, remove the now cripsy fried leaves from the butter. 

Drizzle butter over squash and sprinkle with salt and pepper. Cut a parchment paper or aluminum square or circle to fit your dish. It should fit right inside of the dish and cover the squash. 

Roast butternut squash gratin for 35 minutes at 375 degrees. Whe fully coooked a toothpick will go easily into the center, and the edges will be golden brown. Garnish with more parmesan cheese, balsamic vinegar and any type of soft mild cheese such as ricotta or goat cheese.


Tri-Tip, Bean and Green Chile Chili

Posted on November 9, 2015 at 7:00 AM Comments comments (0)

Tri-Tip, Bean and Green Chile Chili

What makes a good chili? Lots of meat, vegetables and spice? Good consistency? The right amount of toppings? Yes. All of the above. This Tri-Tip, Ground Beef, Green Chile and Bean Chili is the perfect blend of all three.

Makes: 10 Servings

Prep-Time: 20 Minutes

Cook-Time: 4+ Hours

By: Chef Hallie Norvet


3 Tablespoons Olive Oil or Vegetable Oil

Salt and Pepper

2 Pounds Tri-Tip or Other Steak, Cubed into 1/2 Inch Cubes

1 Pound 85/15 Ground Beef or Fattier

1 Large Onion, Peeled and Chopped

1 Green Bell Pepper, De-seeded and chopped

5 Cloves Garlic Chopped

3 Cans Mild Green Chiles, Chopped

5 Tablespoons Chili Powder

2 Tablespoon Cumin

2 Tablespoon Paprika

3 Tablespoons Worcestershire Sauce

1 Tablespoon Mustard Powder

1 Can Diced Tomatoes

1 Can Crushed Tomatoes

1 Can Tomato Paste

2 Tablespoon Brown Sugar

2 Cups Chicken, Beef or Vegetable Broth

1/2 Tablespoon Fresh Cracked Pepper

2 Can Chili Beans, or Three Beans (Pinto, Black and Kidney)


Shredded Cheddar Cheese

Chopped Scallion or Chive

Finely Chopped White or Red Onion


Sour Cream


Note: These directions apply the same way to either a traditional pot on the stove pot or crock pot. The crock pot will not sear the beef, but you can add the ingredients to the pot in the same manner, then set it on high for 4+ hours. Then, add the beans 30 minutes prior to serving, on the low setting.

Heat a large stock pot over high heat. Add olive oil and add beef to pot. Season lightly with salt and pepper. Sear tri-tip until golden brown. Stir and add ground beef to pot and stir until halfway cooked. Add onions, bell pepper, garlic, chiles, chili powder, cumin, and paprika. Stir unti beef and vegeatbles are coasted with seasoning. Add worcestershire, mustard powder, diced/crushed tomatoes, tomato paste, and brown sugar to pot. Stir and heat over high heat until simmering. Add broth or stock, and additonal cracked pepper. Stir and reduce heat to medium-low on stove. If on crock pot, leave on high for 4+ hours.

Chili is done when tri-tip is tender and all ingredients have become one yummy stew. Taste and add salt and pepper if needed. Add beans 30 minutes prior to enjoying and heat over low. Top with favorite toppings/garnishes and enjoy!

Roasted Kimchi and Vegetable Soup

Posted on November 7, 2015 at 4:25 PM Comments comments (0)

Roasted Kimchi and Vegetable Soup

Colder weather calls for something warm, hearty.. and spicy! That's when I got the idea to make this colorful and satisfying Roasted Kimchi and Vegetable Soup. If you didn't know, kimchi is made by fermenting napa or savoy cabbage with lots of salt, vinegar and chiles. It is used a side dish or accompaniment in many Korean dishes. After frequenting many Korean restaurants in Korea town last year I picked up that kimchi is not only delicious when eaten in it's raw natural form, but grilled or roasted. The flavor in this soup is remininscent of that, and other Korean flavors. I like to top mine off with a few extra pickled veggies, an 8-minute egg and a cold beer.

Serves: 4-5

Prep Time: 20 Minutes

Cook Time: 2.5 Hours

By: Chef Hallie Norvet

*Tip: You can use your own kimchi for this recipe, or use a high-quality jarred version from your local Korean market.


2 Cups Tightly Packed Kimchi, Drained, Juice Reserved for Later Use

2 Tablespoons Sesame Oil

1 Medium Brown Onion, Chopped

2 Tablespoons Fresh Ginger Chopped

5 Cloves Garlic, Chopped

2 Stalks Celery, Chopped

1 Carrot, Peeled and Chopped Into Coins

1 Small Zucchini, Quartered and Chopped

1 Tablespoon Sugar, Brown or White Granulated

1 teaspoon Fish Sauce

1 Tablespoon Doengjang, Korean Bean Paste, if you cannot find this it's no problem but it adds to the depth of the soup

1 Tablespoon Gochujang, Korean Red Chile Paste, If you cannot find this 1/2 Tablespoon Sambal Olek Garlic Chile will work

3 Tablespoons Low Sodium Soy Sauce

1 Quart Vegetable Broth

1 Tablespoon Butter


Fresh Scallions

Fresh or Lightly Pickled Vegetables Such As: Julienne Carrot, Daikon Radish, Cucumber quick pickled with an equal part dissolved sugar, salt, rice wine vinegar. Add cilantro, chile sauce (sambal olek) to make spicier



8-Minute Egg: Boil a pot of water. Gently drop a whole shelled egg into the water. Remove after 7 to 8 minutes and shock in ice cold water bath. Remove egg when chilled, and gently peel. Bring to room temperature, halve and serve with soup.


Preheat your oven to 375 degrees. Gently spray large baking sheet with non-stick cooking spray. Evenly distribute drained kimchi onto tray. Place tray of kimchi onto upper 1/3 rack of oven. Roast for 15-20 minutes until "cooked." Remove from oven and allow to cool.

Heat a large stock pot over medium-high heat for 30 seconds. Add sesame oil to pot and add chopped onions, garlic and ginger. Move heat to medium and cook onions until soft and translucent. Add in roasted Kimchi to pot and stir to combine. Add second batch of ingredients to pot: celery, carrot, zucchini, sugar, fish sauce, Doengjang and Gochujang. Stir until all ingredients are combined and cooking in pot. Add soy sauce and stir until all ingredients are coated. Add vegetable stock and kimchi juice to pot and stir until incorporated. Bring soup to boil, then reduce heat to a low simmer. Simmer covered for 1.5 hours.

Remove lid and simmer for 15 minutes on medium boil. Taste soup, and season if needed. Add in butter to finish soup. If it needs more salt add a teaspoon of soy sauce. If it needs less salt, add a 1/2 cup water or vegetable broth. I like to finish mine with a lot of fresh cracked black pepper. This dish is wonderful when served along side a big bowl of white rice. Sometimes you need that plain component to really make the flavors sing.

Top with garnishes of your choosing and an egg or two. So satisfying! Enjoy!

By Chef Hallie Norvet | Los Angeles

Balsamic Beef Short Ribs with Corn Pudding and Tomato Salad

Posted on October 15, 2015 at 10:25 PM Comments comments (0)

If you haven't noticed, Braised Beef Short Ribs are my number one go-to confort food meal. I will eat them in any way shape or form. But, this time i decided to put a little twist on them. Instead of using tomato paste and beef stock as I normally would in a french braised beef dish, I switched it up by using some tomato-basil marinara I had made, and some balsamic. It works so well! It's speaks to the Italian side of me for sure. The best part about this dish is the beef and corn pudding can be made ahead and re-heated if needed. They both take a bit of time to cook but it is so worth it.

Balsamic Beef Short Ribs with Corn Pudding and Tomato Salad

Serves: 4-6

Prep-Time: 30 Minutes

Cook-time: 4 Hours

By: Chef Hallie Norvet


For the Beef:

2 Pounds Beef Short Ribs, Cut into 4-6 Portions (ask your butcher)

Salt and Pepper to Taste

2 Tablespoon Olive Oil

3 Carrots, Peeled and Cut into Coins

1 Yellow Onion, Peeled and Quartered

1/2 Bunch Celery, Washed and Chopped

3 Cloves Garlic, Chopped

1/2 Tablespoon Dried Thyme

1 Cup Tomato Sauce

1/2 Cup Fresh Basil, Whole Leaves

1/2 Cup Balsamic Vinegar of Modena

2 Cups Beef Stock

2-3 Cups Water (To Cover Beef)

For the Corn Pudding:

1 Box Jiffy Cornbread Mix

1 Can Creamed Corn

1 Can Corn, Drained, or 2 Cobs Fresh Corn off the Cobb

1 8oz Container Sour Cream

1 Cup Whole Milk

1/2 Cup Sugar

Pinch of Granulated Garlic

1/2 Stick Butter

For the Tomato Salad:

2 Cups Baby Heirloom Tomatoes, Halved and De-Seeded, You can use cherry or grape tomatoes as well

1/4 Cup Chopped Fresh Basil

1 Teaspoon Balsamic Vinegar

1 Cup Watercress, Washed and Trimmed of Large Stems

Salt and Pepper to Taste


For the Beef:


Heat a large Dutch oven or pot over high heat. Season beef short ribs with salt and pepper. Drop olive oil into hot pan. Coat bottom of pan evenly with oil, then gently place beef short ribs into pot with the meat side down, (bone side up). Sear short ribs for 2 minutes until golden brown on the bottom. Drop carrots, celery, onion, garlic, thyme, tomato sauce, basil and balsamic into the pot. Stir to combine but take note to leave the short ribs meat side down. Add water to pot. Bring mixture to boil. Cover with lid and reduce heat to medium low. Simmer for 3-4 hours until short ribs are fork tender. Do check on the ribs at least once an hour. If the liquid reduces too much, add in additional 1/2 cup of water until beef is cooked.



Remove beef from pot and place on baking sheet. Reduce sauce until it coats the back of a spoon. Season to taste with salt and pepper. When you are ready to serve, heat the ribs in the oven at 350 for 10 minutes until crispy on the outside. You can time this for when the corn pudding is done.



For Corn Pudding:


Pre-heat oven to 350. In a large bowl, mix all ingredients EXCEPT BUTTER together with a whisk. Then, in a large casserole dish (12 x 12 or larger) place the butter. Place the dish with the butter in the oven until melted. Remove dish from oven (it will be hot) then drop corn pudding mixture into the dish. Place dish back in the oven at 350 and bake for 40 minutes until a toothpick comes out clean. It will be done when the sides are golden brown, as well as the top. Remove from oven and cool for 5 minutes before serving.



For Tomato Salad:


Mix all ingredients together in a small mixing bowl. Garnish over completed dish.


Roasted Delicata Squash with Heirloom Carrots

Posted on October 15, 2015 at 8:00 PM Comments comments (0)

'Tis the season for squash! There's more squash at the market than I know what to do with. One of the most simple squashes to prepare is Delicata Squash, why? The squash skin itself is ediblle, so there's no peeling involved. Just wash the squash, halve, de-seed and youre done. Here is how I prepared this dish..

Roasted Delicata Squash with Heirloom Carrots

Servings: 4

Prep-Time: 10 Minutes

Cook-Time: 40 Minutes

By: Chef Hallie Norvet


2 Pounds Delicata Squash, Washed, Halved Lengthwise and De-seeded, Then Sliced in 1/2 Inch Thick Half-Moons

.5 Pound Carrots, Peeled and Cut Into Quarters

1 Shallot, Peeled and Chopped

1 Clove Garlic, Chopped

1 Tablespoon Extra Virgin Olive Oil

1/2 teaspoon Smoked Paprika

1/2 teaspoon Sage, Ground

1/2 teaspoon Cinnamon

Salt and Pepper to Taste








Queso Fresco or Mild Feta Crumbles

Honey Citrus Vinaigrette:

2 Tablespoons Honey

1/2 teaspoon Dijon Mustard

1 Lemon, Zested and Juiced

1/2 teaspoon fresh Dill, Chopped


Pre-heat oven to 375 degrees. Cover a large baking sheet with parchment paper or aluminum foil.

In a large mixing bowl, place squash, carrot, shallots, garlic, olive oil, smoked paprika, sage, cinnamon, salt and pepper. Toss to coat evenly. Place squash onto baking sheet, lay all items as flat as you can.

Place baking sheet on middle rack and roast for 35-40 minutes until the bottom side is golden brown and the squash is cooked thoroughly.

Remove hot squash from oven and allow to cool for 5 minutes. Place squash back into a clean mixing bowl and toss with fresh herbs. Add as much or as little as you want, fresh herbs are fabulous for bringing a salad alive. Add in the queso fresco or feta crumbles then plate.

Drizzle the citrus vinaigrette oven the squash and enjoy. Also, a drizzle of balsmaic vinegar, or reduction would go fabulous with this dish.

Mini Fried Chicken and Waffles with White Gravy

Posted on August 30, 2015 at 7:00 PM Comments comments (0)

Um, hello. Where have these been all my life? Everything you love about Chicken and Waffles, only bite size. I made a dreamy sausage and black pepper white gravy to go along with the chicken. Pure decadence in a bite. I smeared some homemade Sriracha-Maple compund butter on the waffle prior to assembling. It's crucial, don't leave a waffle dry!

Serves: 20 Individual Bites

Prep Time: Minimum 30 Minutes - 12 Hours (Marinating Time for Chicken)

Cook Time: 30 Minutes

Cooking Level: Intermediate

By: Chef Hallie Norvet



1/2 Pound Breakfast Sauasage, Removed from Casing

2 Shallots, Finely Chopped


1 Clove Garlic, Finely Chopped

2 Tablespoons Butter

1 Tablespoon Flour

1 1/2-2 Cups Half and Half, Add More for Thinner Gravy

1/2 Tablespoon Fresh Cracked Black Pepper

Salt to Taste

Fried Chicken:


1.5 Pound Chicken Breast Tenderloins, Trimmed and Cut Into 1 Inch Pieces

1 Cup Buttermilk

1 Large Shallot, Sliced Thin

2 Garlic Cloves, Chopped Rough

1 Tablespoon Fresh Thyme, Chopped

1 teaspoon Paprika

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/4 teaspoon Ground Sage

Salt and Black Pepper



2 Cups AP Flour

1 teaspoon Paprika

Salt and Pepper to taste

High Heat Vegetable, Canola or Frying Oil

You will also need..

5 Waffles, Cut Into Quarters

Butter (for Waffles)


Microgreens or Wild Arugula

Before you start, there is a term you need to know..

ROUX "Pronounced: Roo" A roux is a mixture of butter and/or fat and oil used primaraly in sauces and soups. Roux is used as a thickening agent and is a primary ingredient in 3 of the 5 Mother Sauces. Gumbo would not exiist without a deep brown roux.

.. Now you know!


First things first, start marinating your chicken. In a large steel mixing bowl or ziploc bag, place chicken, buttermilk, shallot, garlic, herbs and spices together and allow to marinade for a minimum of 30 minutes to 12 hours. Store covered in the refrigerator until you are ready to cook.

In the meantime we will start our gravy. Place a large skillet or pan over medium heat on the stove. Add sausage and cook until crumbled. Use a wooden spoon or spatula to break up the large pieces, reduce heat to medium low. Add shallots and garlic, cook until translucent and fragrant. Add butter nad allow to melt. Add flour to pan and stir until it forms a roux with the butter and fat from the sausage. Once the flour has been cooked out of the roux, slowly add the half and half and stir with your spoon. Be sure to scrape all those yummy bits of sausage off the bottom of the pan.

Once all of the half and half has been added to the gravy, bring the pot up to medium-high heat to thicken the roux. Heating the roux to a high temperature triggers the thickening process. Once the mixture is simmering, use a whisk to thiken and smooth out the sauce. If the sauce is too thick, add more half and half until your desired thickness is reached. Season with salt to taste and then put a whole grip of freshly cracked black pepper in there. I love it this way, but you may like less than 1/2 tablespoon.

Your gravy is ready, you're half way there.. and then -- WAFFLE BREAK! Now hopefully you also made your waffles, or have your batter and iron ready to go. I prefer to make one large waffle and cut into quarters for time sake, but you could just as easily make your own mini waffles one by one.

It's fry time. In a large container or bowl, add flour, paprika and salt and pepper. Then place your chicken pieces into this flour mixture. Be sure to coat each piece in a whole bunch of flour. Sometimes I will double dredge them by putting the floured chicken back into the buttermilk, then back into the flour again. However.. this is not necessary as one coat will be good enough.

In a high sided cast iron skillet or pot, add oil until there is at least a 2 inch layer. *Do not fill your pan, skillet or pot higher than half way with oil. Always use caution when frying and it is better to fry in smallet batches than large ones, the food will cook more evenly and fry better with less in the pan. Also, You don't want to mess around with 375 degree oil.*

Now that I've said that, bring your oil up tpo 350-375 degrees. Slowly add the breaded chicken into the pan. Do not over crowd the pan/pot and cook in batches if you must. This will help the oil stay hot, the chicken stay crispy and prevent them from drying out. Once all your chicken is fried, allow to cool on a rack for 1 minute, season with salt.

Place a piece onto each buttered waffle, top with hot gravy and syrup. Some guests may prefer a toothpick to keep it all together or a small plate.

Then sit back, have a bite it and reap the compliments from a happy crowd, my friend.