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Silver Chef Culinary Competition Recipes


Chef 1

Erich Border- Hacienda at the Canyon

Halibut Ceviche

  • 3lbs Halibut, cut into 1/2 inch cubes
  • 1 Cup of fresh Cilantro, chopped
  • 1 Cup of Green Onion, Shaved thin, white firm part only
  • 5 Roma tomatoes, de-seeded and chopped
  • 1 Tbls. Very finely diced Serrano
  • 5 Cups Fresh Lime Juice
  • 5 Cups Fresh Lemon Juice
  • 2 Tbls. Lemon Zest
  • 1 Tbls. Lime Zest
  • 2-3Tbls salt

Cut Halibut and set in refrigerator while you juice the fresh lemons and limes. Remember to zest the citrus before you juice! After you juice your citrus, pour over Halibut sprinkle with 1 Tbls. of salt and cover completely. If you have plastic wrap, get a section about the size of your pan you are curing the Halibut in. Place film over marinade. Set in fridge for 3-4 hours. While that is curing begin to prepare the rest of the ingredients. Place them all in a bowl and set aside until Halibut is ready. You will know it is finished when you pull out piece, give it a press, if it appears cooked, but cold, it is ready. Remove Halibut from citrus, reserving just a bit of juice. Add to mixing bowl with rest of ingredients Season with a pinch of salt. Toss lightly, to not break up the fish. Top with Fresh avocado and enjoy with chips!


Chef 2

Michael Lopez- the Forum

Chorizo and Goat Cheese Stuffed Mushrooms

Remove stem and wash 24 medium mushrooms. Combined cooked and cooled chorizo with 2 cups crumbled goat cheese. Stuff mushrooms with 1 tablespoon chorizo mixture and bake at 350 degrees for 15-20 minutes. Serve with drizzled avocado crema


  • 1 pound ground beef or pork
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon Mexican oregano
  • 1 tablespoon paprika
  • 5 gloves chopped garlic
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 3 tablespoons white vinegar
  • Combine all and marinate 24-48 hours. Cook over medium heat stirring to break apart

Avocado Crema

  • 2 Avocado’s
  • 1 cup cilantro
  • 1 garlic clove
  • 1 cup sour cream
  • 2 tablespoons lime juice
  • 3 tablespoons milk
  • Salt and pepper to taste
  • Combine all in blender until smooth. Add milk to desired consistency

Chef 3

David McGeHee- Copper Canyon

Cherrywood Smoked Duck Benedict with Quayle Egg and Roasted Poblano Hollandaise

The English Muffin (you can store buy these if you like and cut to size). Makes 18 Muffins

  • 1 cup milk
  • 2 tablespoons white sugar
  • 1 (.25 oz) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • ¼ cup melted shortening
  • 6 cups all-purpose flour
  • 1 teaspoon salt


Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.

Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

The Roasted Poblano Hollandaise

Makes 3 Cups

2 small or 1 large fresh poblano peppers, roasted, peeled and chopped

  • 6 egg yolks
  • 2 tbsp water
  • 2 tbsp fresh lemon juice
  • 1 dash of cayenne pepper
  • Salt and pepper to taste

Chef 4

Selina Miramonte- St. Luke’s Home Chipotle

Avocado & Steak Arepas


  • 2 garlic cloves, chopped
  • 1 tbsp. minced red chilies
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano leaves
  • 1 tsp. salt
  • 1⁄4 cup lime juice
  • 1⁄4 cup orange juice
  • 2 tbsp. vegetable oil
  • 2 lb. flank or skirt steak
  • 3⁄4 cup yellow cornmeal
  • 1⁄3 cup shredded Monterey Jack cheese
  • 3 tbsp. melted butter, divided
  • 1⁄2 tsp. salt
  • 1⁄2 to 3⁄4 cup boiling water
  • 2⁄3 cup fresh corn kernels
  • 2 California avocados (1 lb.), peeled and sliced
  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • 1 California avocado, peeled
  • 1⁄2 cup sour cream
  • 1 tbsp. lime juice
  • 1⁄4 tsp. cayenne
  • ½ cup Cream cheese
  • 1 tbsp. chopped chipotle


  1. Combine first 8 ingredients in a shallow container. Reserve 1⁄4 cup marinade and add steak to container. Marinate at least 1 hr.
  2. Process cornmeal in a blender until finely ground. Transfer to large bowl and stir in cheese, 2 tbsp. melted butter, and salt. Add enough boiling water to make a very thick batter; stir in corn.
  3. Brush griddle with remaining butter and heat until medium-hot. For each arepa, drop about 1 tbsp. batter onto hot griddle; cook until golden brown, about 2 min.
  4. Drain steak and grill to desired doneness.
  5. Brush avocado slices and bell pepper halves with reserved marinade and grill, turning once, until lightly browned.
  6. Cut whole avocado into chunks and blend with sour cream, lime juice, and cayenne in blender until smooth.
  7. For service, slice steak and place a few pieces on each arepa. Cut bell pepper into strips and arrange over steak; top with grilled avocado slices and a dollop of avocado cream.


Chef 5

Jeremy Montoya- Via Elegante

Roasted Poblano Arancini with Manchengo Cheese and Juniper Ash Cornmeal Coating

Roasted Poblano Risotto

  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp Butter
  • 2 Cups Arborio
  • 2 Shallots Chopped Fine
  • 3 Garlic Cloves Chopped Fine
  • 5 Cups Chicken Stock
  • 1 Roasted Poblano Peeled and Diced

Manchengo Cheese Filling

Manchengo Cheese, cut into 1/2″ to 3/4″ cubes

Corn Meal Coating

  • Flour
  • Corn Meal
  • Juniper Ash
  • 2 eggs, beaten

Make the risotto by adding the shallots and garlic to heated oil and saute until translucent but do not let brown add rice and coat rice with oil. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente. Refrigerate overnight.

After rice has sat in refrigerator overnight place some rice in your hand and flatten it into your cupped hand, but don’t make it too thin.

Place a piece of manchengo cheese in the center of the cupped rice.

Next, close the rice around the filling and shape into a ball.

Roll rice ball in flour, then roll in egg wash, then finish in Juniper ash cornmeal mixture.

Heat some oil in a deep fryer or pot

Add the arancini, and cook quickly, turning often so they don’t brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center.

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