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Grand Velas Los Cabos Oatmeal and Banana Pancakes; Alyssa Powell/Business Insider
- Self-isolation guidelines have caused massive disruptions across both the restaurant and hotel industries, inspiring home chefs around the world to roll up their sleeves and get busy cooking.
- Hotels across the globe are making it easy to cook at home by sharing everything from wow-worthy signature dishes to easy-to-follow favorites that you can recreate in your own kitchen.
- Whether you’re looking for cooking inspiration to up your dinner game or just want to reminiscence on a favorite trip, these recipes, along with the tools you’ll need to make them, will certainly help.
- Read all Business Insider travel reviews.
Like most people these days, I’ve been spending a lot of time in my kitchen. With the majority of restaurants closed due to shelter-in-place guidelines, I’ve learned to roll up my sleeves and get creative.
But it can be hard to break out of old patterns. While my cocktail game has improved significantly, I often find myself preparing the same meals on repeat.
To flip that switch, I decided to seek inspiration from beautiful hotels around the world. When I close my eyes I can still taste that black pepper venison and kanpachi crudo that chef Sunny Jin prepared one night at The Resort at Paws Up on my last trip before quarantine in February.
It’s amazing the power that memories and a well-cooked meal in a beautiful setting can have on your psyche. Luckily, many hotel chefs around the world have opened up their hearts, and kitchens, by sharing signature recipes that even a novice home cook can follow.
Try, for example, Palmetto Bluff’s low country shrimp pilau, which is the type of dish that feeds the soul. Or executive chef of Monteverdi Tuscany’s Giancarla Bodoni’s slow-cooked “Taste Of Tuscany Beef ragout,” a mélange of tomatoes and spices that will surely transport you to the land of all things bella vita.
New tech gadgets gizmos hi tech Need to buy groceries to whip up these recipes?
- The best places to buy groceries online
- A running list of where to buy groceries online when your local store is out of stock
Other days, you just need a quick fix that’s easy to whip up in a pinch, and Chatham Bars Inn’s “Fridge Cleaner Frittata” is a great standby with minimal ingredients. When you’re sick of banana bread, executive pastry chef of Ashford Castle’s Paula Stakelum’s “Perfect Irish Soda Bread” recipe is delightfully user-friendly, and Palmer House Hilton’s “World Famous Brownie” recipe claims to be the first iteration of the beloved confection, invented over a century ago.
Whether you fancy yourself an aspiring chef, are an apprentice in the kitchen, want to reminisce over travel memories, or simply inspire a post-quarantine vacation, these hotel chef recipes are all worth trying out. Complete the mood by throwing on a travel-themed Zoom background or by giving your space a hotel-inspired refresh. Buon Appetito!
New tech gadgets gizmos hi tech Get the right tools for cooking at home
- 15 essential tools all beginner cooks need in their kitchen
- I’ve been spending a ton of time in my kitchen lately. Here are the 15 appliances, gadgets, and tools I’m using the most
New tech gadgets gizmos hi tech Read on for 20 signatures recipes from hotel chefs around the world.
New tech gadgets gizmos hi tech Grand Velas Riviera Maya’s Mexican Fish Papillote
New tech gadgets gizmos hi tech From Grand Velas Riviera Maya – Playa Del Carmen, Mexico
A simple and straight-forward fish recipe that’s wrapped in parchment paper (papillote). Choose any fish that you like or is available at your local market and cook it up over a skillet or on a hot griddle to steamy and flavor-packed perfection.
What you’ll need:
- A skillet like this one or a hot griddle like this
- A julienne peeler found here
- Parchment paper similar to this
- 4 pieces of fish fillet
- 2 tomatoes
- 2 zucchinis
- 1 onion
- 2 cloves garlic, minced
- 4 sprigs of epazote
- ½ tbsp of olive oil
- 4 tbsp of butter
- Salt and pepper to taste
Cut the tomato and onion using a julienne peeler and set aside. Finely chop the garlic and brown in olive oil. Set aside. Cut the zucchini into slices. To assemble the wallpapers cut pieces of parchment or foil to approximately 30 x 20 centimeters. Place a few slices of zucchini on each foil. Season the fish fillets with salt and pepper and place on the zucchini. Add the minced onion and tomato and then add the tablespoon or cube of butter. Place a sprig of epazote on top of each and pour a drizzle of olive oil along with garlic and salt and pepper. Fold the aluminum foil as an envelope and close with small folds, until it is completely closed. Place on a hot griddle or skillet and cook for approximately 12 minutes or until the paper is inflated. (Steam helps to cook both sides). Serve with care when opening, as the steam will be very hot.
New tech gadgets gizmos hi tech Puntacana Resort & Spa’s Ceviche
New tech gadgets gizmos hi tech From Puntacana Resort & Club – Punta Cana, Dominican Republic
Transport yourself to this sunny island getaway with chef Santiago Salamanca’s easy to create ceviche. One of the hotel’s signature dishes, this recipe requires fresh seafood (chef recommends grouper for this) and vegetables. It only takes 40 minutes to prep and cook. Serve it up on some fun dishware and you’ll be well on your way to paradise.
What you’ll need:
- Large bowls like this
- A strainer similar to this one
- A grill like this one
- 16 oz of skinless & fresh grouper
- 4 oz fresh lime juice
- 2 oz red onion cut in small cubes
- 2 oz stuffed green olives
- 2 oz diced tomatoes
- 1 oz chopped cilantro
- Extra virgin olive oil
- Salt & pepper
- Plantain chips for dipping
- 2 oz diced gherkin (optional)
- 3 medium prawns (optional)
Cut the grouper into ½ inch cubes. In a large bowl proceed to marinate the grouper with 4 oz of lemon juice for 30 minutes and let it stand by until you finish with the next step. In a second bowl, mix together the onions, tomatoes, and diced green olives. Then, drain the fish in a strainer and proceed to mix both bowls adding salt, pepper, olive oil, and cilantro. If you wish, add more lemons to taste. Take the prawns and clean them one by one. Then apply salt and cook for three minutes on the grill. Garnish your ceviche and enjoy.
New tech gadgets gizmos hi tech The Ivy Hotel’s Signature Ricotta Pancakes
New tech gadgets gizmos hi tech From Magdalena at The Ivy Hotel – Baltimore, Maryland
Nothing beats a good hotel breakfast and without a doubt, chef Mark Levy’s signature ricotta pancakes are a guaranteed crowd-pleaser start to finish.
What you’ll need:
- Large mixing bowl like this
- Handheld electric mixer found here
- Griddle similar to this one
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- ½ tsp baking powder
- 1 ½ Tbsp granulated sugar
- ¼ tsp fine salt
- ¾ cup milk (not nonfat)
- 2 large eggs, separated
- ½ tsp vanilla extract
- Butter, for cooking
Combine ricotta, milk, egg yolks, and vanilla in a large mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Beat the egg whites with a handheld electric mixer or by hand until stiff. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula. Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3 cup measure to pour batter onto the hot griddle. Cook the pancakes for about three to four minutes, or until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook for another two to three minutes until golden. Repeat with the remaining pancakes and serve immediately with maple syrup and homemade berry preserves.
New tech gadgets gizmos hi tech Four Seasons Signature Black Truffle Mac and Cheese
New tech gadgets gizmos hi tech From Four Seasons Hotel – Washington, DC
Created by Chef Michael Mina for The Four Seasons in Washington DC, this extra cheesy uber dreamy mac and cheese with black truffle is pure decadence.
What you’ll need:
- Large cooking pot like this
- 1 oz black truffles, chopped
- 5 cups shell pasta
- 1 cup cream
- ¼ cup white truffle oil
- 1 tsp pepper
- 1 tbsp salt
- 2 tbsp parmesan
- 2 ½ tbsp white cheddar, shredded
- 2 ½ tbsp gruyere, shredded
- 2/3 cup mornay
- 5 cups Beecher’s White Cheddar, grated
- 5 cups gruyere, grated
- ½ tsp ground nutmeg
- 1 tsp white pepper
- 4 cups heavy cream
- 5 cups whole milk
- 3 cups butter
- 3 cups all-purpose flour
- 1 ¼ tsp kosher salt
- 1 ¼ tbsp truffle butter
- ½ cup truffle peelings
Cook the pasta in boiling water and then let cool. Warm the cream and the velouté separately. In a pot, mix all of the ingredients together. Stir over the heat to let flavors come together and get hot. Portion out and serve with finely grated parmesan on top.
New tech gadgets gizmos hi tech The Resort at Paws Up’s Drunken Beef and Pineapple Brochettes
New tech gadgets gizmos hi tech From The Resort At Paws Up – Greenough, Montana
When it comes to beef, Montana doesn’t mess around. And neither does this savory drunken beef and pineapple brochette recipe courtesy of the brilliant chefs over at Montana’s The Resort At Paws Up.
What you’ll need:
- A nonreactive mixing bowl found here
- A charcoal grill like this one
- Food processor like this
- 2 lbs tender beef, such as tenderloin or ribeye, cut into 1-inch cubes
- 2 red onions, cut into 1-inch pieces
- 1 ripe pineapple, cut into 1-inch cubes
- 2 red bell peppers, cut into 1-inch pieces
- 3 oz Casamigos mezcal found here
- 1 Tbsp brown sugar
- Fresh juice of 2 ripe limes
- 8 skewers (if using wooden skewers be sure to soak in water for at least an hour prior to assembling)
For the Guajillo Romesco:
- 4 whole dried guajillo peppers, rehydrated in hot water and deseeded
- ½ cup toasted almonds
- 2 whole garlic cloves
- ½ cup sun-dried tomatoes, rehydrated in hot water
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 red onion, sliced thin and grilled until softened and slightly charred
- 2 tsp kosher salt
- 1 cup Spanish olive oil
- sherry or red wine vinegar
Instructions for the beef:
Combine all prepared brochette ingredients into a nonreactive mixing bowl and toss to coat evenly. Marinate for at least 30 minutes, and up to two hours. Preheat a gas or charcoal grill and begin assembling brochettes by placing an even amount of each ingredient on the prepared skewers. Place brochettes directly over the hottest spot of the grill and cook 1–2 minutes on each side. Finish with coarse sea salt and fresh cracked pepper. Serve with Guajillo Romesco.
Instructions for the Guajillo Romesco:
Combine all ingredients except vinegar and oil into a blender or food processor. Blend ingredients together and slowly drizzle in the olive oil until the sauce comes together and ingredients are finely ground. Season to your liking with vinegar.
New tech gadgets gizmos hi tech Andaz Seoul Gangnam’s Pot Steamed Korean Mussels In Asian Style Curry Broth
New tech gadgets gizmos hi tech From Andaz Seoul Gangnam – Seoul, South Korea
One dish I’ve been desperately craving is mussels. I’m a regular at my neighborhood bistro for mussel Monday, so when I found this recipe for garlicky mussels by Executive Chef Hamish Neale of Andaz Seoul Gangnam, I couldn’t resist.
What you’ll need:
- A large pan similar to this
For the curry paste (blend all together) :
- 6 red chili’s
- 12 Korean chili’s
- 3 shallots
- 14 garlic cloves
- 1 ½ cups onion, sliced
- 3 Tbsp shrimp paste (or prawn sauce)
- 3 Tbsp fresh ginger
- 2 Tbsp fresh turmeric
- 3 Tsp coriander powder
- 1 ½ Tsp sea salt
- 1 ½ tsp black pepper
- 6 Tbsp lemon juice
- 6 Tbsp lime juice
- 6 Tbsp vegetable oil
- 3 Tbsp sugar
For the Mussels:
- ½ cup olive oil
- 12 chili peppers sliced
- 6 red chili sliced
- 20 cloves garlic sliced
- 2 leeks
- 5 shallots Slice
- 3 limes cut into wedges
- 1 cup coriander sliced
- 3 Tbsp coconut cream
- 2 liters mussel stock or clam stock
Heat up a large pan, add oil and mussels and sauté. Add mussel stock or clam stock, leeks, and sliced garlic then cover. Once cooked, strain and reserve stock. Remove mussels from shells. In another large pan add oil. Sweat garlic, shallots, and red chili. Add in blended curry paste and cook until aromatic. Deglaze with mussel stock. Add in Korean chilies and cover with lid for one minute. Remove lid and add coconut cream, lime juice, coriander, and mussels. Add salt and pepper to taste. Transfer to a bowl and garnish with coriander leaves, sliced chili, and a lime wedge. Enjoy with steamed rice or noodles.
New tech gadgets gizmos hi tech Rosewood Miramar Beach’s Dungeness Crab Cannelloni
New tech gadgets gizmos hi tech From Rosewood Miramar Beach – Montecito, California
Executive Chef Massimo Falsini brings a taste of Southern Italy to coastal Montecito at Rosewood Miramar Beach with his signature Dungeness Crab Cannelloni. This recipe is straightforward and the end result will impress even the pickiest eater.
What you’ll need:
- A creuset like this one
- 2 lbs green asparagus
- 3 crushed fresh garlic cloves
- 2 shallots
- 2/3 cup EVOO
- 1 tsp sweet paprika
- Pinch of sea salt
- 1 lb Dungeness crab meat, drained
- 1 lb sheet ricotta
- 1 can shrimp bisque
Cut asparagus and blanch quickly in saltwater. Cut them in quarters. Place the EVOO, garlic, and shallots in a small bowl and sweat them well. Then, deglaze with white wine. Once the alcohol has vanished, let chill and add the asparagus. Let chill again. Fold in crab first, then ricotta. Add the paprika. Stuff the cannelloni (should be 3 ½ in long and 1 ½ in diameter). Place them in the creuset with butter and bake them with the shrimp bisque. Serve with some grated Piave on top.
New tech gadgets gizmos hi tech Chatham Bars Inn’s Fridge Cleaner Frittata
New tech gadgets gizmos hi tech From Chatham Bars Inn – Chatham, Massachusetts
Few things can beat a frittata straight out of the oven and this quick and easy recipe courtesy of the chefs at Chatham Bars Inn can be a quick hearty breakfast or a dinner that can be easily accompanied by a simple side salad or steamed vegetables.
What you’ll need:
- A cast iron skillet like this
- 6 eggs
- ¼ cup of heavy cream
- 1 cup of cheese
- 2 cups of vegetables and/or meat
Slightly sauté until tender and chill before adding eggs. Use a well-oiled cast iron skillet and bake at 350 degrees for 15-20 minutes. One frittata makes plenty for four to six people.
New tech gadgets gizmos hi tech The Cove at Atlantis’ Lobster Quesadilla
New tech gadgets gizmos hi tech From The Cove at Atlantis – Paradise Island, Bahamas
Chef Julie Lightbourn from Atlantis Paradise Island’s Sip Sip Restaurant brings it with this eclectic “Caribterranean” combo quesadilla. Best served hot with a rum punch on the side.
What you’ll need:
- A mixing bowl like this
- A griddle similar to this one
- Small bowls found here
- 1 cup grated Monterey jack cheese
- 1 cup grated provolone cheese
- 3 scallions, thinly cut on a diagonal, divided
- 2 10-inch flour tortillas
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 cup cooked lobster meat, in chunks
- ¼ cup sour cream
- Half a lime, zested and juiced
- 1 tsp canned sauce of chipotles en adobo
- 1½ Tbsp diced red bell pepper
- 1½ Tbsp diced yellow bell pepper
- 1½ Tbsp diced green bell pepper
- 1½ Tbsp diced apple
- 1½ Tbsp diced jalapeño
- 1½ Tbsp pomegranate seeds
- Kosher salt, to taste
For the quesadilla: Combine cheeses together in a mixing bowl with half of the scallions. Brush one side of both tortillas with olive oil and sprinkle with chili powder. Flip one tortilla over and cover un-oiled side with cheese and scallion mixture. Generously dot chunks of lobster all over the cheese-scallion mixture. Place the second tortilla on top of lobster–cheese topping, oiled-side up. Set quesadilla aside.
For the chipotle-lime crema: In a small bowl, combine all ingredients and stir well to combine. Set aside.
For the salsa: In a small bowl, combine the peppers, apple, jalapeño, and pomegranate seeds. Drizzle with the lime juice and stir well to combine. Season with salt to taste and set aside.
To serve: Heat a griddle or frying pan over medium heat. Slide lobster quesadilla on the hot surface and toast, turning down the heat so as not to over-brown and peeking under the top tortilla to ensure cheese is melting. When the bottom tortilla is well browned, flip quesadilla and repeat browning process on the other side. Once cheese is melted and the bottom tortilla is browned, remove from the pan and cut into eight slices. Drizzle with chipotle-lime crema, garnish with salsa and remaining scallions, and serve.
New tech gadgets gizmos hi tech Palmetto Bluff’s Lowcountry Shrimp Pilau
New tech gadgets gizmos hi tech From Palmetto Bluff – Bluffton, South Carolina
In the spirit of tradition, which is so important to this dreamy South Carolina hotel, this shrimp pilau (rice) recipe by Chef Nathan Beriau’s is inspired by the grandmother (or, as he would call her, Nanny) of Palmetto Bluff’s Conservancy Director, Jay Walea. It’s a true Lowcountry delicacy. Featuring shrimp, rice, bacon, and more, Nanny prepared her shrimp pilau for special occasions. Now you can too.
What you’ll need:
- A sauté pan like this
- A rice cooker similar to this one
- 8 slices of bacon
- 2 cups raw rice
- 4 cups water
- 4 cups raw shrimp
- 1 cup celery
- 2 cups onion
- ½ cup bell pepper
- 2 Tbsp Worcestershire sauce
- 3 Tbsp flour
- 1 block butter (cut up)
This recipe is more of an art than a science. Cook the rice first, then fry up the bacon. Set aside, or don’t. Sauté the holy trinity: celery, onion, bell pepper. Add the flour, butter, and Worcestershire. Let it simmer. Add the rice. Have a beer. Throw some beer in the pot. Add the shrimp last and enjoy.
New tech gadgets gizmos hi tech Grand Velas Los Cabos Oatmeal and Banana Pancakes
New tech gadgets gizmos hi tech From Grand Velas Los Cabos – Los Cabos, Mexico
What you’ll need:
- A blender like this
- A ladle found here
- 2 bananas
- 2 eggs
- 1 cup oatmeal
- ½ tsp of vanilla extract
- 2 Tbsp butter
Peel and mash the banana with a fork. If you prefer, you can use a mixer. Add the eggs. Crush the oats in a blender. Add the vanilla to the mixture. Add a tablespoon of butter to a hot skillet and let melt. Add a portion of the mixture with a ladle. Cook and brown lightly on both sides. Serve warm and garnish with jam, compote, honey, or fruit of your choice. Serves eight.
New tech gadgets gizmos hi tech Big Cedar Lodge’s Fried Chicken and Waffles
New tech gadgets gizmos hi tech From Big Cedar Lodge – Ridgedale, Missouri
Set in the heart of Missouri’s Ozark Mountains, Big Cedar Lodge’s scrumptious Southern-style fried chicken and waffles are a hotel guest favorite.
What you’ll need for chicken:
- Two pans like these
- 2 ½ cups flour
- 2 ½ tbsp salt
- ½ tbsp medium ground black pepper
- 2 cups buttermilk
- 1 (3 ½ lb) chicken cut into 8 pieces
- 2 ½ quarts peanut or vegetable oil (for frying)
Instructions for chicken:
Mix the flour, salt, and pepper together, then separate into two pans. Lightly dredge the chicken in the seasoned flour, shake slightly to remove excess flour. Submerge the chicken into buttermilk, then slightly shake the chicken to remove excess buttermilk. Dip the chicken into the other pan of flour ensuring the chicken is completely covered in flour. Shake the chicken lightly to remove any excess flour. Heat oil to 310F, cook for approximately 15-20 minutes until the internal temperature is 165F.
What you’ll need for waffles:
- A waffle maker like this
- 6 egg whites
- 3 egg yolks
- ¾ cup granulated sugar
- 6 tbsp melted butter
- 1 tbsp vanilla extract
- ¾ cup milk,
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 ½ tsp baking powder
- 1 cup cake flour
Beat egg whites until stiff. Mix egg yolks and granulated sugar until combined. Mix in the rest of the ingredients except the flour. Mix in the flour until there are no bumps. Fold in ½ egg whites, mix, then fold in the remaining egg whites. Cook in waffle maker.
New tech gadgets gizmos hi tech The Palmer House’s World Famous Brownie
New tech gadgets gizmos hi tech From The Palmer House Hilton – Chicago, Illinois
You’ll be taking a bite out of history with this recipe. As the story goes, this delightfully sweet treat was invented in the kitchen by Bertha Palmer and was served at the 1893 World’s Fair. Now over a century later, the original recipe has been replicated around the globe and serves as one of the Palmer House Hilton’s most time-honored traditions.
What you’ll need:
- A double boiler like this one
- A 9×12 baking sheet found here
- 14 oz semi-sweet chocolate
- 1lb butter
- 12 oz granulated sugar
- 4 oz flour
- 8 eggs
- 12 oz crushed walnuts
- vanilla extract
Preheat oven to 300F. Melt chocolate and butter in a double boiler. Mix the sugar and flour together in a bowl. Combine chocolate and flour mixtures. Stir 4 to 5 minutes. Add eggs and continue mixing. Pour mixture into a 9×12 baking sheet. Sprinkle walnuts on top, pressing down slightly into the mixture with your hand. Bake 30-40 minutes. Brownies are done when the edges begin to crisp and has risen about 1/4 of an inch. Note: When the brownie is properly baked, it will remain “gooey” with a toothpick in the middle due to the richness of the mixture.