Cleveland Chefs Share Their Favorite Recipes for Home Cooks

Cleveland is a city filled with culinary invention and innovation. A testament to the talent and level of passion of its local chefs, its vibrant food scene is===’ From fine dining to your down-home neighborhood spot, Cleveland chefs have made Cleveland food their own and shared it via their mastery and love of food. Today, we’ll feature easy-to-follow recipes from some of Cleveland’s best chefs, and bring a piece of Cleveland to your kitchen. Created to provide you with delicious restaurant-quality and more at home, these recipes have been tried and tested.

I. Cleveland’s Culinary Gems: Meet the Chefs

Chef John Smith – The Urban Bistro

The Urban Bistro: Chef John Smith has penned some of the most creative methods for traditional American foods. He is dedicated to sourcing local, bold, flavorful ingredients in his cuisine. Chef Smith is passionate about farm-to-table eating, so his dishes are both great-tasting and good for you. Whether dining at The Urban Bistro or hiring him as a private chef in Cleveland, you can expect a culinary experience that highlights the best of local produce.

Chef Maria Gonzalez – Bella Italia

Authentic Italian with Chef Maria Gonzalez of Bella Italia The recipes are half traditional Italian and half modern culinary creativity. Especially when it comes to fresh herbs, ripe tomatoes and a good bottle of olive oil – the mainstay of a good Italian dish, according to chef Gonzalez.

Chef David Lee – East Side Sushi

East Side Sushi: Master Chef David Lee combines traditional Japanese flavors with modern day refinements. His dishes, known for their precision, combine science with artistry to truly please the senses; you will not only want to try them but you will also have a hard time taking your eyes off it as well. Some of his go-to ingredients are fresh seafood, sushi rice, and umami-packed sauces.

II. From Restaurant to Home Kitchen: Chef-Approved Recipes

Chef John Smith’s Grilled Lemon Herb Chicken

Skill Level: Beginner

Description: A quick and delicious grilled chicken recipe that is perfect for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 2 lemons
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

• Cream together olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
• Add it to a bag with the chicken breasts, seal, and let it marinade. Close the bag and refrigerate for at least 30 mins.
• Preheat the grill to a high flame.
• Cook the chicken breasts over medium high heat on grill for approximately 6-7 minutes per side or until fully cooked.
• Cover with a lid and rest for 5 minutes before serving.
• Chef’s Quote: “A family favorite, this grilled lemon herb chicken is a worthy blend of ease and herbaceous hedonism. – Chef John Smith

Chef Maria Gonzalez’s Classic Margherita Pizza

Skill Level: Intermediate

Description: A simple yet incredibly flavourful Italian classic that is quick to whip up.

Ingredients:

• 1 pound pizza dough
• 1/2 cup tomato sauce
• 8 ounces fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

• Preheat your oven to 475°F (245°C).
• Flour pizza dough on a clean surface and roll to the desired thinness.
• Evenly spread tomato sauce over the dough.
• Top with mozzarella slices then season with salt and pepper.
• Dress evenly with olive oil and bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.
• Top with basil leaves before enjoying.
• Chef’s Quote: “A Margherita pizza has got to be all about the quality of the ingredients. Simplicity at its best.” – Chef Maria Gonzalez

Chef David Lee’s Spicy Tuna Roll

Skill Level: Advanced

Description: A mouth-watering and colorful sushi roll with a Redbull kick.

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 sheets nori (seaweed)
• 8 ounces fresh tuna, finely chopped
• 2 tablespoons mayonnaise
• 1 tablespoon Sriracha sauce
• 1 cucumber, julienned
• 1 avocado, sliced

Instructions:

• Wash the sushi rice a few times or until the water is no longer cloudy. Rice and water in the rice cooker.
• Combine the Rice Vinegar, Sugar, and Salt in a small bowl. Stir the mixture into the rice, and let the mixture cool.
• Stir the cubed tuna together with the mayonnaise and Sriracha sauce in a mixing bowl.
• Lay down a sheet of nori on a bamboo mat. Lightly spread a thin layer of sushi on the nori sheet.
• Lay out the rice, with a line of cucumber, and tunn mixture just inside of it closely followed by the cut avocado along one edge.
• Using a bamboo mat, tightly roll the noriecalifia and gently shape the roll. Slice the roll into pieces.
• Chef’s Quote: “Today’s tuna spicy roll is simple to make and brings together the art of sushi with both a fiery and chilled quality in every bite.” – Chef David Lee

III. Conclusion: A Culinary Connection with Cleveland

These recipes would not be possible without our Cleveland chefs who gave so generously – Our warmest thanks to each one of you. From Classic Corned Beef Sandwiches to Cabbage and Noodles, you can enjoy a taste of Cleveland’s food culture by making these dishes at home. Keep an eye out for upcoming pieces further featuring recipes from more of Cleveland’s skilled chefs. Share your cooking stories and feedback with us in the comments. Happy cooking!