Chef Robert Ash

Chef Robert Ash

As Executive Chef of the historic Pfister Hotel in Milwaukee, Robert Ash has become synonymous with downtown dining. Overseeing The Pfister’s array of historic restaurants and lounges including Café at The Pfister, Blu and The Rouge, Ash has more than a decade of culinary experience that also includes Executive Chef positions at InterContinental Milwaukee hotel and acclaimed restaurant Kil@wat.

Chicken Anticuchos

Chicken Anticuchos

Peruvian Corn Salsita, Chimichurri

Ingredients

  • 1 lb chicken breast, cubed
  • 1 lb shucked peruvian corn
  • 2 tbsp lime juice
  • 2 tbsp granulated sugar
  • 2 tbsp unsalted butter
  • 2 tbsp chopped fresh cilantro
  • 10-12 6” bamboo skewer, pre-soaked in cold water

Method

  • Cube the chicken into 1-inch pieces and toss with enough marinade to coat them evenly.
  • Place 3 pieces of chicken on each skewer season and grill.
  • While the chicken is grilling prepare the corn, in a warm sauté pan heat some vegetable oil and place the corn into the pan, cook until slightly browned.
  • Add the granulated sugar and limejuice cook until slightly caramelized at the end add the butter and the fresh chopped cilantro.
  • Place the corn into a serving dish and when the chicken is finished place the skewers on top of the corn and sprinkle with sliced scallions.
  • These can be made ahead of time and kept frozen for a couple of months. They make great meal starters or just a quick snack.

Aji Amarillo Marinade

Ingredients

  • 2 whole yellow bell peppers
  • 2 tbsp aji amarillo paste
  • ¼ c rice wine vinegar
  • 2 tbsp lime juice
  • ½ cup grape seed oil
  • TT kosher salt
  • TT fresh ground black pepper

Method

  • Slightly rub yellow peppers with oil and roast until charred over a grill or an open stove burner. Place into a bowl and cover with plastic wrap to steam for 30 minutes.
  • When done remove the outer charred part and the seeds
  • Place all ingredients into a blender and puree until smooth

Chimichurri Sauce

Ingredients

  • Ingredients
  • 2 bunch fresh mint
  • 2 bunch fresh parsley
  • 4 cloves fresh garlic
  • ½ cup fresh limejuice
  • 1 ½ cups vegetable oil
  • TT kosher salt
  • TT fresh ground black pepper

Method

  • Place all ingredients into a blender and puree, leave slightly chunky

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