Chef Freddie Bitsoie
Chef Freddie J. Bitsoie/Facebook
Chef Freddie J. Bitsoie is owner of FJBits Concepts and he’s recently been seen on his own show "Rezervations Not Required."

You’ve Met the Master Chefs: Now Sample Their Must-Taste Recipes, Part 3

RoseMary Diaz

Welcome to the third and final installment of Master Chef Must-Taste recipes. On the last leg of our culinary journey, we travel from the warm, sunny island of Puerto Rico to the cool, cloudy shores of the Pacific Northwest Coast and British Columbia, then wind back down to the sandy deserts of the American Southwest—arriving at each stop just in time for some of Spring’s first foods and a Mother’s Day-perfect menu of savory but seasonally-light favorites.

Germania Maria Diaz, Dominican Republic, is the executive chef at the Conrad Condado Plaza in San Juan, Puerto Rico. (

Germania Maria Diaz, Dominican Republic/Puerto Rico

Salmorejo (Crab Stew) and Coconut Arancini

1/3 cup tomato sauce

1 ½ tablespoons chopped onion

1 tablespoon olive oil

1 tablespoon chopped green bell pepper

1 teaspoon finely chopped garlic

2-3 olives, pitted and chopped

2 drops Tabasco sauce

½ cup water

12 ounces crabmeat, picked over

Kosher salt

Vegetable oil, for frying

2 cups cooked and cooled white rice

Shredded coconut, for rolling

Heat the tomato sauce, onion, oil, peppers, garlic, olives, Tabasco sauce, and ½ cup water in a large skillet over medium heat. Cook for about 2 minutes, stirring continuously.

Add the crabmeat, stir, and reduce the heat to low. Cook, covered, for 15 minutes.

Remove from heat, stir, and season to taste with salt. Let stand, covered, until cooled.

Heat a pot of oil to 350̊ degrees. Add the rice to the crab mixture and mix. Roll into 3- to 4-inch balls.

Roll the balls in the shredded coconut and fry until golden brown, about 3 minutes. Serve hot.

Serves 2-3.

Andrew George Jr., British Colombia/Canadian Aboriginal/Wet’suwet’en Nation, has written two books. He is seen here in 2012 when he was the lead instructor of the Tsleil-Waututh Nation’s culinary arts program. (

Andrew George, Jr., Wet’suwet’en Nation

Smoked Trout Hash with Grilled Salmon And Poached Eggs


2 tablespoons olive oil

4 Yukon gold potatoes, diced

1 large red onion, diced

1 smoked trout fillet (4 ounces), slivered

4 salmon fillets (4 ounces each) grilled with fresh herbs, or steak

8 eggs, poached

1 cup Hollandaise sauce

In a large frying pan on medium-high, heat oil and sauté potatoes until lightly browned. Add onion and sauté 7 to 10 minutes more until browned. Stir in smoked trout and sauté for another 3 minutes.

Perfectly Poached Eggs

4 cups water

2 teaspoons white vinegar

8 eggs

For best results, let eggs sit at room temperature for at least an hour before cooking.

In a small saucepan, bring water and vinegar to a boil; reduce to a slow simmer. Crack eggs into a small ramekin or bowl before adding to water. Stir water, then add eggs.

Poach for 4 minutes. Remove and strain.

Hollandaise Sauce

15 crushed peppercorns

4 parsley stalks

2 teaspoons finely chopped shallots

2 teaspoons malt vinegar

2 teaspoons white wine vinegar

6 egg yolks

1 pound clarified butter

Fresh lemon, to taste

Tabasco sauce, to taste

In a small saucepan on medium heat, add peppercorns, parsley, shallots, and malt and wine vinegars. Cook until reduced by half. Strain into a clean bowl.

In a stainless-steel bowl over a pot of simmering water, add egg yolks and vinegar mixture. With a whisk, beat egg yolks until slightly thickened. Remove bowl from heat often to prevent overcooking. When mixture has increased in volume, slowly add clarified butter, whisking constantly as sauce thickens. Do not let it get too thick. Whisk in lemon juice and Tabasco. Add a little hot water if too thick. Keep sauce warm until ready to be served (no longer than 2 hours).

On each serving plate, top hash with 1 grilled salmon fillet and 2 poached eggs. Top with Hollandaise sauce and serve hot.

Serves 4.

Freddie Bitsoie, Diné/Navajo

Grilled Churro Lamb with Juniper And Sumac Sauce


4 (8 ounce) cuts from leg of lamb

3 tablespoons dried juniper (substitute ground juniper berries)

2 teaspoons salt

2 teaspoons pepper

Combine dried juniper, salt, and pepper into a bowl and stir to coat lamb. (If desired, add a bit of oil and marinate.) Let ingredients sit for about an hour.

On a pre-heated grill, cook for about 6 minutes on each side (for medium-well).

Remove from heat and allow to rest for about 7 minutes. Place on serving plates and top with Sumac Sauce.

Sumac Sauce

1 small yellow onion, diced

1 clove garlic, minced

1 sprig of thyme

1 dried bay leaf

¼ cup ground sumac

1 teaspoon salt

1 teaspoon pepper

1 cup water or chicken stock

Combine diced onion, minced garlic, thyme, bay leaf, salt, and pepper in a saucepan.

Add a few drops of water and steam and sweat the ingredients.

Add the sumac, and toast for a few minutes.

Cover with water or chicken stock and bring to boil.

Reduce the heat and simmer for about 10 minutes.

Remove the bay leaf and thyme sprig before serving.

Serves 4.

Chef Rob Kinneen works with farmer’s market vendors. (

Rob Kinneen, Tlinget

Alaskan King Crab Salad with Root Vegetables and Harvest 49 Alder Smoked Mustard Vinaigrette

½ cup large potatoes, diced

½ cup large carrots, diced

½ cup large beets, diced

½ cup large parsnips, diced

¼ head of red or green cabbage, cut into ½-inch ribbons

Up to 2 tablespoons olive oil for each ½ cup vegetable

Salt and pepper to taste

½ head iceberg lettuce, cut into ¾-inch pieces

1 cup King crab out of the shell (about 1 pound in shell)

4 ounces Harvest 49 Alder Smoked Mustard Vinaigrette

2 radishes, sliced thin for garnish

Preheat oven to 450 degrees. Cut the potatoes, carrots, beets, and parsnips uniformly in large diced portions. Reserve the parsnips with the cabbage. Roll potatoes, carrots, and beets in olive oil, salt and pepper to taste, and place on a parchment paper-covered pan. Leave space on pan for cabbage and parsnips. Place pan in the oven for 15 minutes. Cut the cabbage and roll in olive oil and use salt and pepper to taste while the other vegetables are in the oven. Add the cabbage and parsnips to the potatoes, carrots, and beets and cook an additional 10-15 minutes or until done, to taste. (You should be able to put a fork through the vegetables.)

When cooked, pull and let rest for a couple of minutes so they are still warm, but not hot. Cut up the iceberg lettuce and place in a large salad bowl, add the slightly cooled vegetables and toss with 2 ounces of vinaigrette. Arrange the vegetable on plates, topping with crabmeat and the reserved 2 ounces of vinaigrette. Garnish with radishes.

Serves 2-4.

Rich Francis, Tetlit Gwich’in/Haudenosaunee/Tuscarora Nations

Crusted Duck Breast

2 teaspoons coriander seeds

2 1-pound Muscovy or mallard duck breasts, excess fat trimmed

Salt and freshly ground pepper

In a large skillet, toast the coriander seeds over moderately high heat, shaking the pan, until fragrant, about 1 ½ minutes. Transfer to a spice grinder and let cool completely. Grind to a powder.

Score the duck skin in a cross-hatch pattern; season with salt and pepper. Heat the skillet. Add the duck, skin side down, and cook over moderate heat until the skin is brown and crisp, 5 minutes. Turn the breasts skin side up and sprinkle with the ground coriander. Cook until medium-rare, 4 minutes longer. Transfer the duck to a carving board and let rest for 5 minutes. Thinly slice the duck crosswise.

Serves 4-6.


6 pitted Cerignola olives

6 pitted black olives

2 sun-dried tomatoes

2 anchovy fillets

1 tablespoon olive oil

Salt and pepper to taste

Place the first four ingredients in a food processor and pulse a few times until a chunky paste forms. Pour in the olive oil and pulse a few more times. Transfer to a bowl, season to taste with salt and pepper. Place in the refrigerator until ready to use. Will keep for up to 2 weeks.

Serves 6 as a garnish for Crusted Duck Breast (or other meat, fish, poultry, or fowl), or 10-12 as a starter on bread, toast or crackers.

RELATED: Four Native Culinary Geniuses: Meet the Masters, Part 3

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