From the Kitchen of: Jaime Montes De Oca, Jr.

Today’s Chef Feature comes from Zentan’s Chef de Cuisine, Jaime Montes De Oca, Jr..  Head over to this new hot spot for one of my favorites, the Singapore Slaw.  It’s amazing – and huge!  It has 19 fresh ingredients including hazelnut, carrots, fried glass noodles,  is topped with a salted plum dressing and is one of my favorite dishes from around town.

What is your favorite kitchen gadget?
Vita Prep – high speed blender!

What is the most overrated food/technique in restaurants today?
Molecular gastronomy.

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
Latin-Asian fusion.

What is your favorite local product or purveyor to work with?
Ramps & spring garlic.

What is your biggest customer pet peeve?
Customers who do not share with us their feedback when there is a problem while they are still at the restaurant so we can try to fix it.

What do you drink/eat after work?
NY style pizza and a nice cool beer.

What is your favorite thing to cook at home?
A simple pasta with Spanish Ortiz anchovies, Thai bird’s eye chilies, flat leaf parsley, lots of garlic, regianno cheese, and EVOO.

Keep reading for Chef Jaime’s recipe for Couscous with Chickpeas, Dried Cranberries and Feta Cheese

Couscous with Chickpeas, Dried Cranberries and Feta Cheese
2 cup couscous
4 oz feta cheese
1 can cooked chickpeas (rinsed and drained)
2 clove chopped garlic
∏ lb spinach
∏ cup dried cranberries
1 T butter
1 cup vegetable stock

Cook couscous set aside
Sauté garlic and spinach together in ∏ T butter
Add chickpeas and cranberries
Add couscous
Add vegetable stock, fold in remaining butter
Serve in a bowl garnish with feta cheese

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Filed under Food, Interview, Restaurants

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