Chef Dakota Weiss: New Twist On Old American Classic Foods - Fox 2 News Headlines

Chef Dakota Weiss: New Twist On Old American Classic Foods

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Chef Dakota Weiss was here with her interesting twists on classic American foods made with some of our favorite snack foods.

Born and raised in Lancaster, California, Weiss' love for cooking began when she was young, and credits her mother, suspense novelist Charmaine Coimbria, for introducing her to the kitchen. She would spend her mornings picking fresh products from her mother's organic orchard and enjoyed quality time with her in the kitchen before moving to Santa Fe, New Mexico when she was 12. While taking classes at New Mexico State University, Weiss realized she had no passion for the subjects she was taking and decided to pursue what she loves most -- cooking. She went on to work and hone her craft in Atlanta, Southern California, Philadelphia and currently serves as Executive Chef for Choice Hospitality and W Los Angeles.. If she's not out perusing the farmer's market, she enjoys being outdoors, taking long hikes or escaping with books. She uses her unique and diverse culinary background to create good food combined with a memorable social and sensual experience. She was recently a contestant on Top Chef Season 9 in Texas and awarded “Hottest Chef” in 2013 by Eater.

Classic Mac n Cheese Cupcakes with Sea Salt Vinegar Pop Chips

Makes 12 Cupcakes

Ingredients:

  • 1# Tubetti Pasta (cooked al dente)
  • 2 cups heavy cream
  • 1 cup cream cheese
  • 1# mozzarella cheese
  • 2 each cloves garlic (crushed, minced)
  • 1 each lemon (juice and zest)
  • 1/8 cup EVOO
  • 12 each cupcake papers
  • 1 each muffin tin
  • 1 bag Sea Salt and Vinegar Pop Chips (crushed)
  • Sea Salt
  • White Pepper

Method:

Add the cream, cream cheese and garlic into a pot and bring to a light boil. Add the mozzarella cheese stirring constantly. Once the cheese is melted add the pasta and then season with lemon, salt and pepper.

Brush the evoo on the inside of the cupcake papers and scoop the pasta into them to fill to the top

Bake the in the oven at 350 for about 12 mins.

Sprinkle the crushed Pop Chips and bake until the chips turn a golden brown color.

Let them cool to set and serve.


Oreo Cookie Marshmallow S'mores

Makes 9 2x2 Marshmallows

Ingredients:

- For the marshmallows

  • 3 TBSP Unflavored Gelatin powder
  • ½ cup ice cold water
  • 1 ½ cup sugar
  • 1 cup corn syrup
  • ¼TSP salt
  • ½ cup water
  • 1 each Vanilla Bean (split and seeds scooped)
  • ½ cup crushed Oreos
  • Powder sugar
  • 9x10 glass dish

Method:

Add the gelatin and the cold ½ cup of water in a bowl to a mixer. Whisk until mixed. Let it sit for 30 mins

Add the sugar, corn syrup, salt and ½ cup water into a pot and stir until all of the sugar is dissolved. Let it simmer until it reaches 244 degrees. Remove and slowly add to the gelatin. Let it whip until it triples in size and become very white in color. Add the vanilla beans and the crushed oreos. Sprinkle the glass dish generously with the powder sugar and pour the marshmallow mix into it. Patting it flat with your hands and then covering it with more powder sugar. Takes about 4 hours to set to the point where you can cut them.

Toasted Coconut and Pineapple Popsicle with Coconut Oil

Makes 6 3 oz. popsicles

Ingredients:

  • 18 oz coconut milk (unsweetened)
  • 1 ½ cup diced pineapple (small diced)
  • 4 TBSP Coconut Oil
  • 1/3 cup Sugar
  • 1 each vanilla bean (split and seeded)
  • 4 TBSP toasted coconut flakes
  • 1 TSP salt

Method:

Add the pineapple, sugar and coconut oil into a pan and let it caramelize. Add the vanilla bean seeds. Puree in a blender and whisk into the coconut milk, add the salt.

Pour into your Popsicle molds and let them freeze.

Usually takes about 6 hours.

Tuna Poke with Wasabi Rice Krispies and Hijiki Seaweed

Make 2 4oz. portions

Ingredients:

  • 8 oz Fresh Yellow Tail Pole Caught Tuna (diced)
  • 1 TBSP Shoyu
  • 1 TSP toasted sesame seeds
  • 1 TBSP green onions (chopped)
  • ½ each serrano (chopped fine)
  • 1 TSP sesame oil
  • 1 each lime (juice and zest)
  • ½ cup rice Krispies
  • 1 TBSP wasabi oil
  • Sea Salt

Method:

- For the wasabi rice Krispies

In a saute pan add the wasabi oil at med heat. Once the oil is hot toss in the rice Krispies and season with salt. Toss them in the pan until they are all covered in the wasabi oil. Set aside and cool.

Toss the rest of the ingredients together and serve on a banana leaf or some plain steamed rice. Sprinkle the rice Krispies on top of the Tuna last minute so they stay good and crunchy.

Ritz Crack and Uni Stuffed Shrimp

Serves 8 jumbo Shrimp

Ingredients:

  • 4 each local uni loves (cut in half length wise)
  • 8 each Jumbo Shrimp (butterflied)
  • 15 each ritz crackers (crushed)
  • 2 TBSP chives (chopped)
  • 1 each lemon (juice and zested)
  • 2 TBSP cream Cheese
  • Sea Salt

Method:

Season the shrimp and bake in the oven so they are almost cooked. Set aside

Mash together the ritz crackers (reserve a little to sprinkle over the shrimp last minute) and the cream cheese with the lemon juice and zest.

Line the shrimp up on a baking sheet and spoon the cream cheese mixture into the middle of each shrimp and set under the broiler until the cheese cracker mix starts to melt. Pull from the oven and place the Uni on top of each shrimp and sprinkle with chopped chives, ritz crackers and EAT!


Fun facts about Chef Dakota Weiss: (Source: ChefDakota.com)

1) Chef Dakota Weiss was born to take classic American dishes, implement a French twist, and hone praise by reviewers for her comforting and unpretentious plates of deliciousness. Blame it on her roots. Those roots are planted deep into American history from her mother's Revolutionary War ancestors to the suffragist ancestor from Chef Dakota's birth-father's family line.

2) The American road called, and Chef Dakota spent a brief stint at Dallas' Mansion on Turtle Creek until she was recruited by an Atlanta restaurateur to assist in his “southwestern-style” eatery.

3) Chef Dakota wished to add to her French training. Enter the Ritz-Carlton Buckhead in Atlanta, and world-class French chef Bruno Menard.

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