NYC food stylist | The Artful Gourmet :: Food Stylist | Photographer | Blogger

February 25, 2020April 12, 2021

Black Pepper Caramel Chicken Udon

JSL Foods recently invited me to participate in their 2nd Blogger Recipe Challenge, and guess what? I won the GRAND PRIZE and $1500 for my Black Pepper Caramel Chicken Udon recipe! And I am so thrilled to share it with you!

I decided to use their delicious Fortune Chicken Udon Noodles as the base for this amazing dish.

Black Pepper Caramel Chicken is a traditional Vietnamese dish made with chicken thighs, shallots and red chili peppers, jalapeños, and cilantro..

tossed in a luscious caramel sauce made with brown sugar, fish sauce, vinegar, red chili garlic sauce, fresh garlic, ginger and freshly ground black pepper,

all mixed together and reduced in a pan into a gorgeous sticky spicy sweet glaze to coat the chicken.

The noodles are cooked separately, then drained and sprinkled with the packaged chicken-flavored seasoning,

then tossed back into the pan with the cooked chicken and sweet savory Black Pepper Caramel sauce.

For serving I topped the dish with a dash of Everything Bagel seasoning (you could also just use white or black sesame seeds if you like), a few sliced jalapeños and fresh cilantro for an extra kick of heat and bright flavor.

You guys, this noodle dish is to die for! These Udon noodles are precooked so they only need to be reheated for a few minutes before serving. And they’re perfectly durable for holding this gorgeous thick glaze on the chicken, and full of ALA Omega-3’s, are non-GMO, zero trans fats, with only .5g of fat and 5g of protein in each serving!

You can also try this recipe using their Mushroom or Original Shoyu Udon Noodles for another layer of flavor to mix it up. Try pairing it with an oaky Napa Chardonnay or grassy Marlborough NZ Sauvignon Blanc to balance out the spiciness and sweetness of the dish. Superb!

Absolutely delicious…Hope you enjoy! And feel free to comment below and please share this post on social media with the hashtags @artfulgourmet @jslfoods #fortunenudonoodles #cheftyaki #udonsoups

Black Pepper Caramel Chicken Udon Noodles

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

This is a traditional Vietnamese Chicken dish made with a sticky spicy and sweet caramelized sauce with shallots, garlic, chilies, fish sauce, rice vinegar, brown sugar, ginger and coarse ground black pepper. The chicken thighs are cooked right in the sauce then tossed with Fortune Chicken Udon Noodles and garnished with fresh cilantro and sliced jalapeños for extra heat and bright flavor.

Ingredients

1 package JSL Foods Chicken Udon Noodles
1 1/3 cups water
1/2 cup dark brown sugar
1/4 cup Asian fish sauce
1/4 cup water
1 tablespoon sesame oil
3 tablespoons rice vinegar
1/2 tablespoon garlic, minced
1 teaspoon fresh ginger, grated (or 1/2 teaspoon dried ginger)
2 teaspoons ground black pepper
1 tablespoon Asian chili garlic sauce
1 tablespoon soy sauce
2 tablespoons peanut or canola oil
1 large shallot, thinly sliced
1 fresh red chili pepper, cut into thin strips
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
Everything bagel seasoning, garnish Cilantro sprigs, for garnish
Sliced jalapeños, for garnish (optional)

Instructions

In a large pot, bring water to a boil and add JSL Foods Chicken Udon Noodles. Cook for 5-6 minutes, and sprinkle with the packet of Chicken seasoning, mixing throughout cooked noodles. Keep warm, and set aside.
In a small mixing bowl, combine brown sugar, fish sauce, water, sesame oil, rice vinegar, garlic, ginger, black pepper, chili garlic sauce, soy sauce; stir together to make black pepper caramel sauce. Set aside.
Heat the oil in a large skillet or wok pan. Add the shallot and red chili pepper and sauté over medium heat until soft, about 4 minutes. Remove from pan; set aside to add back in with chicken and sauce at the end.
Add the black pepper caramel sauce mixture and the chicken to the pan; simmer over high heat until the chicken is cooked through and sauce is caramelized for about 8-10 minutes. Reduce heat to low and stir in the shallots and hot chiles and cooked Chicken Udon Noodles coating them with the sauce and mixing in the chicken evenly throughout.
Transfer Black Pepper Caramel Chicken Udon Noodles to serving bowls, garnish with everything bagel seasoning, fresh cilantro and sliced jalapenos (if using).

Notes

Pairs well with an oaky Napa Valley Chardonnay or grassy, fresh New Zealand Sauvignon Blanc wine to balance out the spicy-sweet flavors of the dish.

https://www.theartfulgourmet.com/2020/02/black-pepper-caramel-chicken-udon/

As an added bonus, Chef Yaki is offering a special discount to my readers by joining their Noodle Club online! Click here get the coupon for special discounts and free offers!

You can purchase Fortune Udon noodle products at Target and Walmart as well as these groceries stores online:

Learn more about all the other great noodles, sauces, wrappers and other Asian specialties that JSL Foods offers:

Website: http://www.jslfoods.com/

Facebook: https://www.facebook.com/JSLFoods/

Twitter: https://twitter.com/JSL_Foods

Instagram: https://www.instagram.com/jslfoods/

This post is sponsored by JSL Foods for The 2nd Fortune Udon Noodle Blogger Recipe Challenge. All reviews, opinions, photos, recipes and written content expressed in this post are my own.

January 10, 2018August 7, 2018

New Work: Food Styling + Photography + Recipes

The New Year has arrived, and what a year 2017 was! I had some amazing food styling, photography, recipe development and blogging projects for some amazing clients. Here is some of my recent work and here’s to a New Year 2018 full of more great work, clients, adventures and new connections!

Food Styling for Lilly Pulitzer, NYC

I recently had the opportunity to do food and prop styling for Lilly Pulitzer’s 2018 social media campaign..I styled the photos with beautiful fruit, flowers, desserts, champagne, flowers, glitter and more which made some gorgeous colorful photos! Stay tuned as the campaign launches on @lillypulitzer social media pages.

Cocktail Styling for Ketel One Vodka / Transistor Studios

Photography for Locale Market / Farmtable Cucina Restaurant, St Pete FL

Some of my favorite shots from an awesome photo shoot in October 2017 – including food, chef and restaurant staff portraits, and restaurant and event photography for one of my favorite restaurants in St Pete Florida, Farmtable Cucina.

Levana Meal Replacement

Food styling and photography for Levana Meal Replacement packaging, website and marketing materials – check out their website here

Steviva

Recipe development, food styling and photography for Stevia Brands Blogger Recipe Challenge – my Kung Pao Beef with Cauliflower Rice recipe won the Grand Prize and First Place for the Entree category! Click here for the recipe

TresOmega Pasta

Recipe development, food styling and photography for TresOmega Pasta Blogger Recipe Challenge. I made a delicious One Pot Chili Mac Soup using their gluten free pasta that turned out amazing! Winners to be announced in January so stay tuned! Click here for the recipe

JSL Foods / Fortune Noodles

Recipe development, food styling and photography for JSL Foods/Fortune Udon Noodles Blogger Recipe Challenge. I made a delicious Spicy Pork + Kale Udon Noodle Soup that’s the perfect comfort food for Winter. Winners to be announced in January so stay tuned! Click here for the recipe

Seven Barrels Recipes, Food Styling + Photography

Food styling, recipe development and photography for Seven Barrels website, social media and email marketing Spring, Summer, Fall and Winter campaigns. I created some recipes pairing their premium infused olive oils and vinegars into some delicious flavor combinations. Some new recipes I created, styled and shot for Winter: Sheet Pan Roasted Chicken and Vegetables and some delicious Zucchini Noodles with Roasted Eggplant, Feta, Pomegranate and Mint, using their Blood Orange Olive Oil and Black Currant Balsamic Vinegar.

For 2017, I developed recipes to highlight and celebrate the seasonal ingredients: for Spring with Sriracha Mango Shrimp Summer Bowls, and Sriracha Mango Grilled Wings; Summer with Peach and Tomato Gazpacho and Stuffed Roasted Tomatoes, Thanksgiving with Wild Rice Turkey Bowl w/ Oranges + Cranberries, and Sausage, Mushroom + Cheese Turnovers, and the Holidays with Truffle Steak Au Poivre, and Crispy Truffle Parmesan Potato Stacks. What a year of deliciousness!

Link to Sriracha Mango Lime Shrimp Summer Bowl recipe

Link to Sriracha Mango Lime Chicken Wings recipe

link to Peach and Tomato Gazpacho recipe

link to Stuffed Roasted Tomatoes recipe

Link to Wild Rice Turkey Bowl recipe

Link to Sausage Mushroom Cheese Turnovers recipe

Link to Truffle Steak Au Poivre recipe

Link to Cheesy Truffle Potato Stacks recipe

Jacobs Creek Winery

Food and Event photography for Jacob’s Creek Winery Press Event in NYC

Joanne’s Green Sauce

Food styling and photography for Joanne’s Green Sauce brand launch campaign and website

Food Photography – Emenu and Various NYC Restaurants

KaleSaladMarinatedPeppersSunflowerSeedBrittle

Uptown Whole Foods Cookbook

Styling and photography for Gary Null Whole Foods new Vegan cookbook

Food Styling for Stella Artois / Chowhound.com – Stella cooking videos featuring Chef Daniela Soto-Innes (CLICK LINKS TO VIEW VIDEOS)

Stella Artois / Chowhound cooking videos

The Most Genuine Meals Are Cooked with Sincerity – https://www.chowhound.com/videos/cuisine-dauteur/the-most-genuine-meals-are-cooked-with-sincerity
The Only Rule is Make Something Delicious – https://www.chowhound.com/videos/cuisine-dauteur/the-only-rule-is-make-something-delicious

Food Styling for Arnold Bread / Chef Tom Colicchio TV and Video cooking segments and live interviews – Arnold Bread live cooking demos “Build a Better Sandwich” campaign featuring Chef Tom Colicchio
(CLICK LINKS TO VIEW VIDEOS)

January 1, 2018February 10, 2018

Happy New Year 2018!

via GIPHY

Happy New Year everyone! ????????✨

2017 was a long year with ups and downs but we all got through it and I’m ready for another year full of blessings, happiness, friends and family and new beginnings!

I have some really cool plans coming up with work in Florida (and of course NYC), and I’ll be posting my new foodie adventures, recipes and photos on the blog and social media so be sure to check out my pages on @artfulgourmet to follow along! (hint: beach, sun, cocktails, coastal road trips and seafood ahead!)

Wishing each and everyone of you a fantastic year #2018!

My top posts on #Instagram featured Llots of #food and drinks of course – here’s to lots more of that in the New Year #2018! And thanks for the likes 😉 #2017bestnine #instagram ????????✨

And be sure to check out my food styling and photography portfolio for new delicious images I’ve styled and shot for my clients in the New Year at http://kristenhess.com 🙂

November 13, 2017October 19, 2023

One Pot Chili Mac Soup {Gluten Free}

It’s a cold, rainy Fall day in NYC, and what better than to make a big pot of cozy comfort food for the soul?

I was invited to join the TresOmega Blogger Recipe Challenge and I thought my One Pot Chili Mac Soup recipe would be the perfect thing to make with their gluten free pasta incorporated. This recipe is a cross between chili, tacos, mac and cheese and soup – all mixed together into a delicious pot of goodness..trust me, you’re gonna love this!!!

TresOmega Gluten Free Quinoa Elbows Pasta is made with a unique blend of Organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich is vitamins and minerals, and organic white rice. The pasta is gluten-free, corn-free and certified organic and GMO-free, and has 3 grams of fiber and 6 grams of protein in each serving.

First I cooked the pasta and tossed it in some TresOmega Virgin Coconut oil to add to the soup later.

Next I browned the ground beef, garlic and onions in a little more coconut oil and added some taco seasoning to the mixture in a large dutch oven.

Then I added all the delicious veggies to the pot – corn, three types of beans, tomatoes, and chiles, and mixed it all together with the ranch seasoning. Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking. Guys, this is so easy..and soooo good!

You can top this soup with whatever your heart desires – sour cream, jalapeños, shredded Mexican cheese, green onions, corn chips, maybe even a little parsley or cilantro for some extra green…go nuts!

This one-pot recipe is so simple to make and so delicious and best of all gluten free! So you can have a big pot of comfort food without all the guilt and feeling weighted down. Although on a cold rainy day like today, it might just warrant taking a nice nap afterwards. Enjoy 😉

One Pot Chili Mac Soup {Gluten Free}

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 1 bowl

Serving Size: 6-8

Ingredients

2 tablespoons Tresomega Virgin Coconut oil, divided
2 pounds ground beef or turkey
2 onions, diced
3 garlic cloves, minced
One 15 1/2-ounce can pinto beans
One 15 1/2-ounce can black beans
One 15 1/2-ounce can kidney beans
One 8.75-ounce can whole kernel corn, drained
One 28-ounce can crushed tomatoes
One 14 1/2-ounce can tomatoes with chiles
Two 4 1/2-ounce cans diced green chiles
One 1 1/4-ounce package taco seasoning mix
One 1-ounce package ranch salad dressing mix
One package Tresomega Gluten Free Elbows
Corn chips, for garnish
Sour cream, for garnish
Shredded Mexican cheese blend, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Instructions

Heat one tablespoon of Tresomega Coconut Oil over medium high heat in a large skillet. Add the ground beef, onions and garlic and brown for about 5-7 minutes; drain the excess fat. Transfer the mixture to a large stockpot or Dutch oven, stir in taco seasoning.
Add the beans, corn, tomatoes, green chiles and ranch dressing mix, and simmer over low heat for about 1 hour in the pot on the stove.
Meanwhile, cook Tresomega Elbows according to package directions, drain, toss with a tablespoon of Tresomega Coconut Oil and set aside.
Add cooked pasta to the pot in the last 5 minutes of cooking.
To serve, ladle soup into bowls. Top with corn chips, sour cream, shredded Mexican cheese, green onions and jalapenos.

Notes

Note - you can also cook the soup in a slow cooker over low heat for 6-8 hours.

https://www.theartfulgourmet.com/2017/11/one-pot-chili-mac-soup-gluten-free/

To find out more info and purchase Tresomega Nutrition products, visit their website or visit them on social media:

Twitter

Facebook

You can also purchase their products at: Sams.com, Amazon.com and Walmart.com”

#TookTheChallenge #Tresomega #OrganicsForLife

#glutenfree #HealthyFood

Disclaimer: This is a sponsored post by TresOmega Nutrition as part of their Blogger Recipe Challenge. I did not receive compensation for this post but did receive products to develop this recipe and all opinions, recipes, photos and text are my own. Please do not use any images without my granted permission. Do feel free to share this post on social media with a link back to the original post and credit to Kristen Hess/The Artful Gourmet.

April 26, 2017November 12, 2019

New Food Styling + Photography Work

Hey Guys! I’ve recently updated my food styling and photography portfolio with some new work I’ve done – I tend to get so busy that marketing is the last thing I have time for but I’ve added some new cool work I’ve done for some new restaurants and catering companies, Lo-Cal Kitchen, Cork + Slice, Lilly’s Craft + Kitchen, Outback Steakhouse, 7 Barrels, Arnold Bread, Eggland’s Best, The Laughing Cow, California Almond Board and more.

Check out my portfolio online at http://kristenhess.com

Food Styling for Lo-Cal Kitchen

Quinioa & Rice Bowls_SouthwesternSweetPotato_Dressing

Prepared Foods_SpringVegetableSalad_Dressing

Prepared Foods_ZoodlesNicoise(ZucchiniNoddles)

Food Photography for Cork + Slice

Food Photography for Lilly’s Craft + Kitchen NYC

I also just received my Le Book Photography Annual and found me on page 394! Le Book is a highly acclaimed annual of photographers, stylists, production teams, advertising agencies, studios and more that comes out once a year. A prestigious title at that to be in the “LE BOOK”.

Check out my portfolio on their website for more examples of my work at http://www.lebook.com/kristenhess

Food Styling + Photography for LDV Caterers NYC

Check out the full portfolio online at http://ldvcaterers.com/#gallery

January 30, 2016March 15, 2023

Red Curry Beef w/ Zucchini Noodles

Since the holidays are coming soon, we all know what THAT means..lots of holiday parties with food and drinks, and with that in mind, I’ve decided to commit to eating healthier and lighter the next few weeks.

I absolutely love my KitchenAid® Spiralizer Attachment that goes with my KitchenAid® Stand Mixer – and I’m so excited to make some healthier low-carb meals! It comes with five different blades for peeling, coring and slicing and is perfect for fresh fruits and vegetables. I love pasta and rice, but spiralized veggies are such a great substitute when I want to lighten up my recipes and eat low carb.

I thought a delicious comfort food dish with a healthy twist would be perfect for the cooler months, and decided to make a Red Curry Beef with Zucchini Noodles.

I used lots of fresh, organic ingredients: beef, sweet potatoes, onions, garlic and green beans, and then made a lovely curry sauce with coconut milk, red curry paste, fresh lime juice, fish sauce, some beef broth and a dash of Sriracha to spice it up.

I used my Professional Series 3.5″ Paring Knife that came with the 7-piece Professional Series Cutlery set, for chopping my onions and garlic, Thai chilies and basil.

The larger Chef’s knife was great for cutting up the large chunks of beef and sweet potatoes with its sturdier grip and large super sharp blade.

My heavy duty KitchenAid ceramic cast iron pot is perfect for making this dish – it cooks evenly and is large enough to make a large pot of curry or stew, and is ovenproof to 500 degrees!

The KitchenAid spiralizer attachment is also easy to use! All you need to do is attach it to the KitchenAid mixer, and the spirals come right out perfectly cut. Then you just briefly cook them in a saucepan with some olive or peanut oil, season them with some salt and pepper.

Top the #zoodles with this luscious and creamy curry – lots of great flavors and textures, sweet and spicy – all in one pot. Delish!

This is such a great Winter comfort food dish to make and it’s so easy to make with all the right tools… You’ll definitely want to make this Red Curry Beef Zucchini Noodles for dinner – tonight!

Red Beef Curry with Zucchini Noodles

Ingredients

INGREDIENTS
3-4 medium zucchini
2 1/2 pounds lean stewing beef, (chuck or round), cut into 1 1/2 inch chunks
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons canola oil
1 sweet onion, finely chopped
4 garlic cloves, minced
1/4 cup red curry paste
2 cans (13.5 ounce) unsweetened coconut milk
2 tablespoons Thai fish sauce
2 tablespoons fresh lime juice
2 tablespoons dark brown sugar
1/4 cup beef broth
1 tablespoon Sriracha hot sauce (optional)
1 large handful French green beans, trimmed
3 medium sweet potatoes, peeled and cut into medium chunks
1 (8 ounce) can sliced bamboo shoots, drained
3 tablespoons fresh basil, chopped or torn, for garnish
1-2 Thai green chilies, sliced fine, for garnish
1/2 cup peanuts, for garnish

Instructions

Attach the KitchenAid® Spiralizer Attachment to your KitchenAid® Stand Mixer and choose your desired spiralizing blade. Attach the vegetable skewer to the Spiralizer and secure it to the zucchini. Move the spiralizing blade to the end of the zucchini and turn on the Stand Mixer to low (level 2) to make the spiralized zucchini noodles. Make sure you place a bowl underneath to catch the zucchini noodles as they fall. Set the noodles aside or keep them in the refrigerator until ready to serve.
Cut the beef into 1 1/2 inch large chunks and place in a bowl. Sprinkle with kosher salt and freshly ground black pepper.
Heat the oil over medium-high heat in your KitchenAid® 6.0Qt Cast Iron Cookware and brown the beef in two batches until lightly browned on all sides. Remove the beef from the pot and transfer to a bowl, set aside.
Add the onion and garlic to the same pot and sauté over medium heat for about a minute. Add the curry paste, stirring into the onions and garlic, until lightly fragrant, for about 30 seconds. Add the coconut milk, and deglaze the pan, stirring up all the crispy brown bits with a wooden spoon. Stir in the fish sauce, lime juice, brown sugar, beef broth, Sriracha (if using) and bring the liquid to a boil.
Add the green beans and sweet potatoes and stir into the liquid. Next add the browned beef back in and stir together well. Cover the pot, reduce the heat to low and let simmer for about an hour and 45 minutes. Add the bamboo shoots into the curry and let simmer for another 15 minutes.
Meanwhile, heat a tablespoon of olive oil in your 10? Skillet from the KitchenAid® Stainless Steel 8-Piece Set over medium heat. Add the zucchini noodles, with some salt and pepper to taste, and sauté for a few minutes until the noodles are soft.
Serve the noodles in bowls topped with the Red Beef Curry, garnishing with fresh chopped basil, sliced Thai green chilies and peanuts.

https://www.theartfulgourmet.com/2016/01/red-curry-beef-zucchini-noodles/

CLICK HERE TO VIEW STEP BY STEP VISUALS ON THE KITCHENTHUSIAST BLOG!

Enjoy!

October 16, 2015

New Work: Food Styling & Photography

I recently did food styling & photography for Newman’s Own Salad Dressing and Arnold Bread for their annual recipe contest websites, advertisements and marketing materials.

I also have been doing photography for Baked By Melissa (the mini cupcakes in NYC!), for their website, social media and advertising and events. Here are some new shots I’ve done for them recently too!

Newman’s Own Salad Shoot

Arnold Bread Sandwich Shoot

Baked by Melissa

July 21, 2015July 21, 2015

Food Styling & Food Photography: New Client Work

I’ve been crazy busy this Spring and Summer so far with new food styling and food photography client projects which is a great thing, but doesn’t leave me as much time for my blog as I’d like! Here are some new client shoots I’ve done over the past few months 🙂

Tavern on Jane Food and Restaurant Shoot – NYC

Food photography for Tavern on Jane’s new website and marketing materials.