{"id":11610,"date":"2016-04-05T17:25:49","date_gmt":"2016-04-06T00:25:49","guid":{"rendered":"https:\/\/somimag.com\/?p=11610"},"modified":"2016-06-07T11:18:13","modified_gmt":"2016-06-07T18:18:13","slug":"the-chefs-table-splitsville-luxury-lanes","status":"publish","type":"post","link":"https:\/\/somimag.com\/the-chefs-table-splitsville-luxury-lanes\/","title":{"rendered":"THE CHEF’S TABLE – Spiltsville Luxury Lanes"},"content":{"rendered":"<\/a>

CHEF<\/b> <\/span>Lazaro Padron
\n<\/span>RESTAURANT<\/b><\/span> SPLITSVILLE LUXURY LANES
\n<\/span>FACTS<\/b><\/span> A Miami native, Lazaro has always had a passion for cooking. He began working in the hospitality industry at age 16, continuing on to earn his degree in Culinary Arts from Johnson & Wales University.\u00a0 <\/span>He has worked with several well-known chefs in South Florida over the years. Lazaro has been the Kitchen Manager at Splitsville for the past year,\u00a0and eventually hopes to own a restaurant.<\/i><\/span><\/p>\nVENISON RED CHILI\n

INGREDIENTS<\/b><\/span>
\n<\/span>Recipe for 4 people.
\n<\/span>1 large onion
\n<\/span>4 stocks of celery
\n<\/span>1 poblano pepper
\n<\/span>1 serano pepper
\n<\/span>2 jalapenos
\n<\/span>3 chili peppers
\n<\/span>2 cloves garlic or 1\/4 teaspoon garlic powder
\n<\/span>1\/4 lb\u00a0 <\/span>Chopped bacon
\n<\/span>1 lb ground Venison or lean ground beef
\n<\/span>3 tablespoons for bacon fat
\n<\/span>1 tablespoon chili powder
\n<\/span>1 tablespoon paprika
\n<\/span>2 teaspoons chopped fresh or 1 teaspoon dried\u00a0oregano leaves and thyme
\n<\/span>1 teaspoon ground cumin
\n<\/span>1\/2 teaspoon salt and black pepper
\n<\/span>2 cups of red wine
\n<\/span>2 cups of beef or venison stock
\n<\/span>1 can (14.5 oz) diced tomatoes, drained
\n<\/span>1 tablespoon of apple cider vinegar<\/span><\/p>\n

Directions<\/b><\/span>:
\n<\/span>Peel and small dice the onion and celery.
\n<\/span>Remove all seeds from peppers and dice.
\n<\/span>Slice garlic cloves thinly and chop the bacon.
\n<\/span>Heat the pot and once hot add the bacon fat.
\n<\/span>Keep at mid heat and then add the garlic,\u00a0onions and peppers.
\n<\/span>Stir for 4-5 mins, then turn the heat to\u00a0a mid-high.
\n<\/span>Add the ground venison and cook for 3 mins.
\n<\/span>Add the red wine and maintain the same heat\u00a0<\/span>wait till the red wine has reduced by a 1\/3,\u00a0then add the stock and tomatoes.<\/span>Add all the seasonings, and bring the chili to
\na slow simmer with low heat and hold it for\u00a0about 20 mins.
\n<\/span>Then stir add the vinegar hold for 3 mins\u00a0longer then turn your heat off.
\n<\/span>Now you are ready to serve.
\nEnjoy!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

CHEF Lazaro Padron RESTAURANT SPLITSVILLE LUXURY LANES FACTS A Miami native, Lazaro has always had a passion for cooking. He began working in the hospitality industry at age 16, continuing on to earn his degree in Culinary Arts from Johnson & Wales University.\u00a0 He has worked with several well-known chefs in South Florida over the<\/p>\n

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