Hallie Norvet

Personal Chef Service


Avocado Caesar Salad

Posted on July 22, 2018 at 1:55 AM Comments comments (0)

Avocado Caesar Salad

I went out to a restaurant this weekend and there was an Avocado Caesar Salad on the menu. But, the waiter was not sure if there were any anchovies involved in the dressing. So, inspired by that moment, I had to wake up the very next day and make myself a Vegetarian Avocado Caesar Salad.

Fun fact: I am not vegetarian. However, I try to eat as plant based as possible. Vegetables are usually the focus of my meals because not only are they absolutely beautiful, they make me feel good. Vegetables are also easier on my wallet, and better for the enviorment than most animal based meals.

Anyway.. onto the dressing!

Makes: 1.5-2 Cups of Dressing

Prep Time: 10 Minutes:

Cook Time: None

By: Chef Hallie Norvet


1 Medium Ripe Avocado, Peeled and Pitted

1/3 Cup of Your Favorite Mayonaisse (I like Best Foods, and Primal Mayo)

1/4 Cup Parmesan Cheese

2 Clove Garlic, Smashed and Chopped

1 tsp. Dijon Mustard

1 tsp. Annie's Worcestershire Sauce (Vegetarian and Vegan guys!)

2 Lemons, Juiced

2 Tablespoons Fresh Cilantro, Chopped

4 Tablespoons Olive Oil

Salt and Fresh Cracked Black Pepper to Taste


Place all ingredients except olive oil into a blender, or food processor. Blend on medium speed or pulse, and slowly add olive oil. Once olive oil is incorporated, add a bit of salt and black pepper to the mixture, blend, and then taste with a spoon. Add more salt if desired.

Buffalo Chicken Stuffed Jalapeños

Posted on July 6, 2018 at 2:10 PM Comments comments (0)

Buffalo Chicken Stuffed Jalapeños

Summer is here and the grill is fired up, what else do you need? Well, coming from my experience, you need these Buffalo Chicken Stuffed Jalapeños at your next cook-out. They are a crowd favorite, and you can never make enough. They're made from just a few ingredients, and you can even make them ahead of time so you can throw them on the grill, or into the oven the next day.

The filling is made from a modified buffalo chicken dip recipe, so feel free to search and take inspiration from those recipes as well. Just add a bit of extra cheddar so they're hearty enough to fill the pepper.

Makes: 28 Jalapenos

Prep Time: 30 Minutes

Cook Time: 30 Minutes

By: Chef Hallie Norvet


For the Chicken:

3/4 Pound Chicken Breast

1/4 Cup of Your Favorite Buffalo Sauce

Water or Chicken Stock

For the Peppers and Dip:

1 Package Cream Cheese, Softened

1.5 Cup Shredded Cheddar Cheese

3 Tablespoons Ranch Dressing

1/4 Cup of Your Favorite Buffalo Sauce

1 tsp. Granulated Garlic

Salt and Pepper to Taste

14 Jalapenos, Halved, Cored and De-Seeded


1. Add chicken and buffalo sauce to a medium stock pot. Add water or stock to pot until liquid level reaches above the chicken.

2. Bring the contents of the stock pot to a boil by turning your burner to high heat. Allow chicken to come to a boil, then, reduce heat to medium-low.

3. Allow chicken to braise for 30 minutes, until liquid has reduced then turn the heat off.

4. Allow chicken to cool slightly and pull or shred your chicken with two forks. Add chicken and remaining liquid to a medium sized mixing bowl.

5. Add cream cheese, cheddar cheese, ranch, buffalo sauce, granulated garlic and a light dust of salt and pepper to the mixing bowl with the chicken. Take a spatula and fold ingredients together until everything is combined. If you like your buffalo chicken a little spicier, you can add an extra tablespoon or two of buffalo sauce to the mixture at this point.

6. Preheat your oven 375 degrees.

7. Line a sheet tray with parchment paper and lay each halved and cored jalapeno cored side up, so you can fill them easily.

8. Take about 1 tablespoon of the buffalo chicken mixture and fill each jalapeno, until all the jalapenos are filled, or until the filling is gone.

9. (Optional) Finish each jalapeno with a bit of extra cheddar.

10. Bake stuffed jalapenos on the middle rack of your oven for 25-30 minutes until jalapenos are fully cooked.

11. Remove stuffed peppers from oven and finish with additional buffalo sauce if desired. I garnished mine with some scallions too.

Enjoy and let me know how you like them!

Pickled Sweet Peppers

Posted on March 11, 2018 at 7:10 PM Comments comments (0)

Pickled Sweet Peppers + Garlic + Cilantro

Anyone who knows me will tell you, I love pickles. So much that people gift me jars of pickles on my birthday. Odd, but true.

It's not my birthday yet, but it's always a good time to make a jar of these Pickled Sweet Peppers + Garlic + Cilantro #peterpiper

I can eat these peppers on their own, or with just about anything. But, my favorite way to eat them is on a burger, in a salad, or as a garnish for anything rich and delicious.

They're sweet, crunchy, and full of bite from the brine. I have not had these with cheese yet but, it's on my to-do list. I'm thinking goat cheese. Speaking of to-do lists, you should add these to yours!

Makes: 16oz. Jar

Prep: 5 Minutes

Cook Time: 10 Minutes

By: Chef Hallie Norvet


• 2 cups sliced sweet peppers

• 1 tablespoon fresh cilantro, chopped

• 4 garlic cloves, sliced

• 1/4 cup rice wine vinegar

• 3/4 cup warm water

• 2 tablespoons sugar

• 2 teaspoons sea salt


1. Place peppers, cilantro, and garlic into a jar with a tight fitting lid.

2. In a small saucepan, heat vinegar, water, sugar, and salt over medium heat.

3. Stir until sugar and salt are dissolved. Remove from heat.

4. Pour the liquid over the peppers in the jar. Add additional water if needed to cover peppers.

5. Cover jar with lid and refrigerate for at least 1 hour before serving. Store for up to 5 days in the fridge.

Turmeric Quinoa Yam Fritters with Scallion Yogurt

Posted on February 17, 2018 at 7:45 PM Comments comments (0)

Turmeric Quinoa Yam Fritters with Scallion Yogurt

It's Sunday and I needed something light, but satisfying while I am preparing for my Monday clients. There's no doubt about it that these Turmeric Quinoa and Yam Fritters with Scallion Yogurt left me satisfied. The warm spices of garam masala, curry, and cumin with the earthiness of quinoa go wonderfully with fluffy yams. Best part? The recipe can be done in under 30 minutes!

Serves: 3-4

Prep Time: 20 Minutes

Cook Time: 10-15 Minutes

By: Chef Hallie Norvet


Quinoa Yam Fritters:

1/2 Cup White Quinoa

1 Cup Water or Vegetable Broth

1/2 teaspoon Ground Turmeric

2 Medium Yams, Baked or Microwaved until soft, then peeled

1/4 teaspoon Garam Masala

1/4 teaspoon Cumin

1/4 teaspoon Yellow Curry

4 Scallions, Chopped Fine

1 Tablespoon Fresh Dill

1 Egg

1/2 teaspoon Granulated Garlic

Large pinch of salt

Extra virgin olive oil

Scallion Yogurt:

1/2 Cup Greek Yogurt or Sour Cream

4 Scallions, Chopped

2 Tablespoons Fresh Dill, Chopped

Drizzle of Honey or Agave

Salt + Pepper to Taste


For the Scallion Yogurt:

Mix all ingredients togetehr in a small mixing bowl. Season to taste wit salt and fresh cracked pepper.

For the Turmeric Quinoa Yam Fritters:

In a medium pot with lid, add the ground turmeric to the quinoa, and add the water or vegetable broth to the quinoa. bring to a boil, cover the pot with a tigtht fitting lid, and reduce heat to medium. et a timer for quinoa and allow to cook.

Once cooked, add your yams, masala, cumin, scallions, fresh dill, egg, granulated garlic, and salt. Mash with potato masher or large spoon/fork.

Once mixture is incorporated, heat 2 tablespoons olive oil in a large skillet or saute pan over medium heat. Once the pan has heated and the oil is slick, either scoop out spoonfuls of fritter mixture into pan, or shape small individual patties and carefully drop them into the oil.

Allow to cook over medium/medium-low heat until golden brown on each side, and cooked to a minimum internal temperature of 145 degrees.

Remove fritters from pan and allow to cool on rack or paper towels. Finish with scallion yogurt and a light mixed green or herb salad.

Grilled and Chilled Romaine Hearts with Simple Caesar Dressing

Posted on September 10, 2017 at 10:05 PM Comments comments (0)

Grilled and Chilled Romaine Hearts

with Simple Caesar Dressing

Serves: 3-4

Prep Time: 10 Minutes

Cook Time:1 Minute

By: Chef Hallie Norvet

Sometimes a little update to an old classic is in order. My recipe for these Grilled and Chilled Romaine Hearts with Simple Caesar Dressing is perfect for a Late Summer/Early Fall meal out on the patio. Try this recipe out at your next BBQ and it's sure to impress even the most finnicky of salad eaters.


3 Hearts Romaine Lettuce, Halved or Quartered (depending on your preference)

1/3 Cup Your Favorite Mayonaisse

1 Tablespoon Dijon Mustard

2 Cloves Garlic, Crushed and Chopped Fine

2 Tablespoons Parmesan Cheese, Grated Fine

1 Lemon, Juiced

1/2 Tablespoon Worcestershire Sauce

Fresh Cracked Black Pepper

Salt to Taste


Pre-heat your grill or grill pan to high to heat the grill grates as much as possible. Reduce heat to medium and place romaine hearts cut side down onto the grill. Allow to "grill" for 30 Seconds until lettuce has grill marks. Remove lettuce form grill, place onto plate or sheet tray and allow to chill.

To prepare you dressing, place all ingredients into a small mixing bowl and whisk. Season generously with fresh cracked black pepper and a dash of salt to taste.

When romaine hearts are chilled, serve grill side up on a chilled plate, with dressing served over the top. Garnish with crouton and parmesan cheese.

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.

Roasting Fall and Winter Squash

Posted on November 13, 2016 at 5:00 PM Comments comments (0)

When Fall and Winter roll around, I love to stock up on the tons of hard squash that flood the market. It lasts a long time, and it's such a cinch to prepare. Here, I'll show you how to roast any hard squash to enjoy on it's own, or for other recipes.

Makes: 3 Cups Cooked Squash

Prep Time: 10 Minutes

Cook Time: 45 Minutes

By: Chef Hallie Norvet


Olive Oil

1 Hard Squash, Acorn, Delicata, Kabocha, Butternut Squash, halved, and sliced into 1 inch slices

1 Bulb Garlic, Sliced in Half

2 Cloves Garlic, Chopped

1 Tablespoon Fresh Thyme

Pinch Ground Sage

Salt and Pepper


Pre-heat oven to 375 degrees.

Line a sheet tray with parchment paper and drizzle with 1 tablespoon of olive oil. Lay squash flat and side to side, sprinkle with salt, pepper, chopped garlic, thyme and sage. Add garlic halves face down onto tray with whole thyme sprigs. Finish with a final drizzle of 1 tablespoon olive oil.

Roast for 30-40 minutes until skin and flesh is tender. Remove from oven, allow to cool and enjoy.

Micro Lobster Rolls

Posted on October 9, 2016 at 1:25 PM Comments comments (0)

Lobster tails were on sale this week.. I don't ever need an excuse to buy lobster but if I did, this was it. "What to make, what to make.." I wondered to myself. It's still 85 degrees here in Los Angeles in the middle of October, I'm starting to think it will be Summer forever here. Something chilled would really hit the spot.. "Ah ha!" Mini lobster rolls. These beauties were born..

Makes: 25+ Mini Toasts

Prep Time: 20 Minutes

Cook Time: None

By: Chef Hallie Norvet



1 Stick Salted Butter, Room Temperature

3 Garlic Cloves, Peeled, Chopped

25 1/3-inch-thick Bread Slices Cut from 1 Baguette, or 7 Slices of Quartered Slices of Thick White Toast

Lobster Mix:

2 Tablespoon Mayonaisse

1 Tablespoon Creme Fraiche

1/3 Cup Celery and Leaves (If Any), Finely Diced

2 tablespoons Fresh Italian Parsley, Chopped

1/2 Tablespoon Fresh Dill, Chopped

Leom Juice, 1 Tablespoon

1 teaspoon Dijon Mustard

1/8 teaspoon Lemon Zest for Fine Microplane

Dash of Paprika

12 Ounces Cooked Lobster Meat, Roughly Chopped into Large Dices

Here is a great tutorial on how to cook lobster tails, I reccommend the boiling option for this recipe:

How to Cook Lobster Tails: http://www.wikihow.com/Cook-Lobster-Tails

Garnish Options:

  • Dill Frond
  • Chopped Chive
  • Lemon Zest
  • Paprika


Pre-heat oven to 400 degrees. Mix togetehr softened butter and garlic. Spread a thin layer of butter on each side of your bread slices. Place bread slices onto a baking sheet. Place baking sheet on center rack and allow to bake for 7-9 minutes until edges are golden brown. Transfer toasts to plate to cool.

Combine mayonnaise, celery, parsley, dill, lemon juice, Dijon mustard, lemon zest, and dash of paprika in large bowl; stir to blend. Mix in lobster and gently fold with spatula. Season with salt and pepper to taste. Mound lobster salad onto each toast and serve. Garnish with your favorite fresh herb, lemon or spice from the ingredient list.

Black Pepper Candied Walnut Bacon

Posted on August 9, 2016 at 3:40 PM Comments comments (0)

Bacon. Yes, bacon. Can it get any better? Well apparently, it can. This recipe for my Black Pepper Candied Walnut Bacon will have you returning for slice after slice. Perfect as a snack, or on a sandwich, salad or with brunch these tasty morsels are not only delcicious, but simple to make.

Serves: 2-3

Prep Time: 5 Minutes

Cook Time: 25-30 Minutes

By: Chef Hallie Norvet


1 Pound Smoked Thick Cut Bacon, Cut in Half

1/2 Cup Brown Sugar

1/2 tsp Smoked Paprika

1 tsp Fresh Cracked Black Pepper

1/4 Cup Chopped Walnuts


If you'd like a spicy version, add a sprinkle of cayenne pepper or a tablespoon of Sriracha when mixing in ingredients.


Pre-heat oven to 325 degrees. In a medium mixing bowl add in bacon, bown sugar, paprika and pepper.

On a parchment lined baking sheet or silpat, uniformly place bacon 1/2 inch apart from each other. Place on middle rack of oven and bake for 20 minutes. Check on your bacon at the 20 minute mark to see if you need to remove any fat from the pan. Continue to bake for an additional 5-10 minutes until desired thickness is reached, the longer the bacon cooks the crispier and thinner it will be.

Remove bacon from oven and allow to cool on cooling rack. Sprinkle with chopped walnuts while fresh from the oven. Bacon will stiffen up a bit after a few minutes. Enjoy warm, room temperature or chilled.

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!

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.


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.

Guinness Braised Corned Beef

Posted on February 25, 2015 at 8:55 PM Comments comments (0)

Each year when St. Patrick's day rolls around.. the craving starts. Must. Have.. Guinness Corned -- Beef!! I always make a few pounds because not only is it delciious as is, but it's great in a hash or sandwich. In most grocery stores you can find corned beef all ready to braise in the prepared meats section. What is corned beef? It's a large peice of brisket cured in salt and water. The name "corned" comes from the large kernel like peices of salt.

Helpful Tips and Tricks:

If you cannot find any corned beef in your area, you can use an unseasoned cut of brisket. Simply add 1/2 cup of salt to the recipe below. ONLY add salt if your beef is not brined. You can add the salt once the liquid starts to boil.

Servings: 6-8

Prep Time: 10 Minutes

Cook Time: 4 Hours

By: Chef Hallie Norvet


2 Tablespoons Olive Oil

4-5 Pound Large Beef Brisket (Corned Preferably), Patted Dry with Paper Towel

1 Tablespoon Coarse Black Pepper

1 Large Onion, Peeled, and Quartered

5 Large Carrots, Peeled and Chopped into 1/2 Inch Coins

1 Cup Brown Sugar

3 Bottles Guinness Draught

1 Quart Beef Stock

Pickling Spices:

1 Tablespoon Whole Mustard Seed

1 Tablespoon Whole Coriander Seed

1/2 Tablespoon Cloves

6 Large Bay Leaves, Crumbled

1/2 Teaspoon Ground Ginger

1/2 Stick Cinnamon

3 Garlic Cloves, Whole

Make it a Meal:

1 Pound Baby Potatoes

1 Pound Brussels Sprouts, Peeled and Trimmed OR 1 Pound Green Cabbage, Quartered


Hot Deli Mustard

Pickled Mustard Seed

Fried Brussel Sprout Leaves


Heat a large Dutch oven pot over high heat. Season beef brisket with black pepper to cover both sides. Once the pan is hot add olive oil. Quickly sear the brisket in the dutch oven on both sides until golden brown, should be just a minute or two. Once seared, add onion, garlic, garlic carrot, brown sugar and pickling spices. Then evenly pour the 3 bottles of Guinness and beef stock over the beef and vegetables. Keep the pot at high heat and bring the guinness mixture up to a boil. Once boiling, reduce the heat to low and cover with a tight fitting lid. Braise the beef for 3-4 hours until fork tender. Do be sure to keep the lid on, as it will cook it faster. No peeking! You can check the pot once an hour or so to make sure the liquid has not reduced too much. Be sure to check it as if it left unattended the sauce may become to reduced and start to caramelize, literally! If the sauce reduces to low, simply add two cups of water.

Your brisket is done when it is fork tender. I like to remove the beef from the pot (with a large spatula or cut it into pieces) and continue roasting it in a 350 degree oven for 15 minutes. This will make the exterior become crunchy. During this time you can heat up your braising liquid to a boil and add in the potatoes and brussels/cabbage. They take about 15-20 minutes to boil. Once again if your liquid has reduced too much, just add a cup or two of water to make it a liquid again.

Enjoy with potatoes, cabbage and some hot deli mustard! I garnished mine with some of the onions, fried brussels sprout leaves and picked mustard seeds. Enjoy with a large Guinness!

Mini Lemon Vanilla Blueberry and Blackberry Cobblers

Posted on January 15, 2015 at 9:45 PM Comments comments (0)

Mini Lemon Vanilla Blueberry and Blackberry Cobblers

It was a late weeknight and I was craving something sweet. That's when I created these cobblers. I had blueberries and blackberries in the fridge and the cobbler recipe can be made with oly 4 ingredients. Try this cobbler cake with any other type of fruit or berry for a satisfying treat.

Makes: 8 Individual Cobblers

Prep Time: 10 Minutes

Cook Time: 30 Minutes

By: Chef Hallie Norvet


8 Tablespoons Butter, Individually Sliced

1 Cup Blueberries, Washed and Dried

1 Cup Blackberries, Washed and Dried

2 Tablespoons Sugar

1 Cup AP Flour

1 Cup Sugar

1.5 tsp Baking Powder

3/4 - 1 Cup Milk

1 Tablspoon Lemon Zest

.5 tsp Vanilla Extract


Pre-heat oven to 375. Take 8 individual oven-safe 3/4 cup ramekins and drop 1 Tablespoon butter into each ramekin. Place ramekins onto a large sheet tray and place in oven for 3-5 minutes until butter is melted. Remove ramkins from oven to cool.

In a medium mixing bowl, mix blueberries and blackberries and  with 2 Tablespoons sugar until thoroughly coated.

In a large mixing bowl, whisk 1 cup flour, 1 cup sugar, baking powder, milk, lemon zest and vanilla extract until smooth batter forms.

Next, distribute blueberries and blackberries evenly between the 8 ramekins.

Pour your batter into each ramekin over the berries. Fille each ramekin with batter until it is a little over 3/4 of the way full.

Place ramekins on a sheet tray in the oven and bake for 30-35 minutes until the top of eachcobbler is golden brown.

Remove cobblers from oven and allow to cool for 5 minutes.

Top with ice cream, powdered sugar and whipped cream.

Loaded Bloody Mary

Posted on October 12, 2014 at 6:15 PM Comments comments (0)

Fully Loaded Bloody Mary Recipe

All Summer long I was in search of a fully loaded Bloody Mary and yeilded pretty mediocre results. So I decided to take things into my own hands and create my own. Behold! My version of a Loaded Bloody Mary! Full of everything I love to eat (and drink) this is a sure hit at any Sunday football party or brunch date. You can even create a bloody mary bar with all of the ingredients layed  out for your guests to choose from. Have fun creating, eating and drinking yours!

Servings: Makes 10 9oz. Bloody Marys

Prep-Time: 20 Minutues

Cook-Time: 1 Hour

By: Chef Hallie Norvet


For the Bloody Mary Mix:

60 oz. Tomato Juice (7 1/2 Cups)

1 oz. Freshly Squeezed Lime Juice

1 oz Freshly Squeezed Lemon Juice

3 Tablespoons Worcestershire Sauce

2 teaspoon Freshly Grated Horseradish

4 teaspoons Sea Salt

4 teaspoons Tabasco Sauce

2 teaspoon Celery Salt

2 teaspoon Freshly Grated Black Pepper

For Serving:

Ice Cubes

30 oz. High Quality Vodka (3 and 3/4 Cups)

Garnish Options:

Celery Stalks


Blanched Asparagus

Cherry Tomatoes

Cocktail Onions

Green Olives

Cheddar Cheese Cubes

Poached Shrimp

Cooked Bacon Strips

Cooked Tater Tots

Mini Cheeseburgers


Place all Bloody Mary Ingredients into a large pitcher, whisk to combine. Cover with lid or saran wrap and allow to chill in the refrigerator for a minimum of 1 hour and a maximum of 24 hours.

For Serving:

When ready to serve, stir Bloody Mary mixture again to distribute even flavors.

Fill 10 16oz. mason jars halfway with ice cubes. Pour 3oz. of Vodka and 6 oz. of Bloody Mary mix into each glass and stir with a cocktail stirrer to combine flavors.

Garnish with your choice of garnish options, basically anything you can put onto a skewer you can put into your loaded bloody mary. Celery Stalks, Olives, Bacon and Shrimp are my favorites. Enjoy!

*Disclaimer: These Bloody Marry's are large and in charge. Please drink responsibly.