Bravo Netflix! Chef's Table is THE food series for this season..

Scrolling through my Netflix's recently added, I came across Chefs Table. I saved it to my que then moved on.. I KNEW that this was something special so I waited till I had the time to sit uninterrupted and watch.. When that time came, what appeared on the screen was way, WAY more than I expected.. The visuals, the stories, the cinematography, was completely MIND blowing..Brought to us by the same team as Jiro loves Sushi,  this is one of those rare shows (for a chef) that sparks further curiosity, meaning, drive, creativity, I could go on, and on.. For a foodie, it will quench your thirst for amazing food porn.

Do yourself a favor.. Pour a glass of wine,  turn off your phone, and get lost in this world of food.. Here's the trailer, thank me later.. :)

First Official Review!!!

 Sooo excited!! Houston Press Arts writer Altamese Osborne came by on Saturday and wrote a review.. Check Check it out here!

What a crazy month!

So as you can see its been some time since I've updated a post. It's been a CRAZY, but in such a fantastic way.

To start I was asked to create items that would “jazz up” the sandwiches served at a new local coffee shop named Eat Gallery. The Eat Gallery is a Culinary Art Gallery featuring the Edible Artwork of community’s emerging culinary artists. I was honored to be asked to be a part of this.

I make a Spicy Cilantro Pesto as well as the curry Mustard. The first time I saw this I swooned!!

Artisan Spreads that's ME!

The other Culinary Artist are Vegan food truck owners and Chefs Rodney and Maddy of Green Seed Vegan, Ella Bella (not her real name I just call her that) the cookie pusher/creator owner of E-Dubalicious cookies she has 35 (and counting) different types of scrumptious cookies, Bread Boy Bakery who makes some amzing Rosemary bread and Chef Chris of Lucille's. This was a week long event that kicked off with a private rooftop dinner where all Chefs involved cooked a 3 course meal for a very very eclectic mix of people. There where politician, artist, promoters, business owners and community leaders.

My AMAZING team was there, Verlonsky, Marshelle and newbie Tomika. 

Tomika toasting the Rosemary Bread

 

Marshelly and Verlonsky plating

Our menu was:

Passed dishes showcasing Bread Boy Bread and the following from me:

• Ginger-Pear Butter
• Roasted Red Pepper Hummus
• Spiced Garlic Infused oil
  

Amuse Bouche

Causa- Smoked cumin purple potatoes, yellow curry potato and coconut cauliflower mashed, layered with avocado, cucumber and mango chutney, paired with lemon fried shrimp crisps.

Main Course:

Herb Crusted chicken breast stuffed with Roasted Garlic Spinach and mushroom, accompanied with warm summer vegetable Israeli couscous salad, lentils and Marsala sauce

Marshelly came over to help make this..

 

Dessert

Berry Frangipane

Marshelly came over to help make this..

Right in the middle of the 2^nd course it started to rain so they moved everyone downstairs.. Everyone was so amazingly cool, and receptive. Everyone seemed to LOVE the food that was presented to them from me I felt like I was off the a GREAT start.

Next was my satellite tasting at  Melodrama Boutique

The menu there was:

Sweet potato with Brown Butter and Basil Ravioli

Making these raviolis where very very easy

Plantain puffs with Chimichurro

Mango/Coconut Rice Sushi with Basil foam

Great Foam Success!!

It ended up on top of the Coconut Mango Sushi

Curry - Petatou (potato salad)

Fruit Salad/ Wonton chips

Coconut Polenta topped with Bacala Salad

It was just me and Verlonsky for this one, and despite the close quarters the owner Jackie was Amazing accommodating, the turn out was fantastic and it was a great success.

Next up was my artist talk, where I got another opportunity to have tastings of my food as well as an AMAZING rooftop performance from Michele Thibeaux.

The Menu:

Sweet and Savory Cream Puffs

Sweet had pastry cream topped with Chocolate ganash, the savory was a Gougers with whipped curry potato on the inside the puff was mixed with herbs

Sweet potato with Brown Butter and Basil Ravioli

Berry Frangipan

Coconut Polenta topped with Bacala Salad

Caribbean Petatou topped with Mango chutney

Vegetable spring rolls

Plantain Chips with Spicy Chimichurro sauce

This time none of my dream team was there but thankfully I had some amazing volunteers!

This has been an OVERWHELMING experience, the feedback on my food was amazing, I'm soo charged up and ready for the next event! Up next is a Foe dinner.. stay tuned!

Books I "heart"...

So I'm always being asked, what cook books do I love to read so ever so often I will post up the books both cooking and regular that have shaped me and led me to following my passion.. That said, my first book is..

Culinary Artistry

During my very first semester at school, I participated in “chopped” type of workshop were we where given a mystery basket. It was also the first time I met Chef Fernandez, who I would find during my time at school to be one of the BEST chef instructors at the school. 

After a dismal (and I do mean dismal) first effort he must of realized something in me (passion perhaps) because he pulled me aside and recommended that I get the book “Culinary Artistry”, he said it's the book that he keeps with him at all times, he didn't really explain what was in it, he just said it helps with flavor pairings. So off I went to the school library and checked it out.. 

Let me break it down for you.. Culinary Artistry is written by Andrew Dorneburg and Karen Page, I believe they may be husband and wife, they are James Beard award winning authors for their plethora of culinary related books.. (a few of them I will share here). It's part reference, part real world stories, part recipes.. I was struck and stuck when I read this passage under the title Sensory Perception:

“Food is something we ingest, we judge it carefully, critically and instinctively. All of our senses are used to evaluate whether to put the food in our mouths, and then whether to swallow it. First, you look at it, and the you might smell it, Is it safe. Is it appealing. If a food appears hot for example you may first try to touch it to gauge the temperature, will it burn your mouth? If it passes muster and you bit into it, your first experience is texture. Is it soft, crispy? If crispy, you hear the crunch in your inner ear a split second before its flavor begins to register on your taste buds.... then goes on to say.. Taste is existential, sensual experience..”

I was hooked.. Then I turned the pages to find that this book, ties all food, and I mean all food together with every other food it taste well with.. ie its flavor pairing.. It clues you in on seasonality, and menu themes, holiday and international food ideas.. it is FABULOUS!.. So much so for the next two years I checked it out of the school library for entire quarters.  I finally got around buying it so now I own it  (its all highlighted and tagged)..Watch  yours will be too.. enjoy!

You can buy the book at   Amazon.com

and you can read more about the authors here: Andrew Dorneburg and Karen Page

Farmers Market Excursion

If you live in the “H” then you've heard about the Urban Market Farmers markets right? Believe it or not, there are four of them during the week and weekend, every week, rain or shine.. YES, I said FOUR!.. It peeked my absolute interest when I heard about them a while back I wanted to see what each one had to offer, but normally I'm in school during the weekday hours. Now that I'm on summer break I've decided to go to all of them and share my findings with you.. (see you KNEW there was a reason for visiting this blog often ;)

Here's how it went down...

Wednesday - Downtown Farmers Market

To be fair, it rained.. 

raindrops falling on my head

The first rain in like forever, so that meant slick streets, crazy drivers, and not so many people at the market. I had the foresight to call ahead and make sure they would still be out there and sure enough they were.. So I trekked to the other side of town to pick up my partner in culinary crime Marchelly and we were on our way in the rain..

Let me just say I don't like Downtown’s', they're ALWAYS confusing, with their one way, turn a whole block to get the the other side type of style, all the tall buildings ALL look the same, so am I going the right way? I digress, we finally find the blue tents and park. The market is right in front of city hall (Marshelly was all to happy about that) so you can't miss it if you know where that is, further more there is a succession of cop cars aligning the street. 
 As soon as we pull up, I'm a little disappointed I clearly see that, well it's looking a lil' anorexic here.. 

 Our first booth was Nisha's they sell Naan bread and different curry chutneys and sauces, samosas and such. Marchelly bought some their yogurt dip, I choose to pass, ( I mean really I am from the Islands, these flavors and chutneys are things I can make at home)

and move on to the next booth..

Unfortunately I didn't take as many pics as I wanted, holding an umbrella and non waterproof camera is not so easy, and I didn't gather cards, because take- away where sparse due to wind and rain there was this one lady. Not sure what her booth was but She was a vegan. I asked her, "What can I use as an vegan adhesive for bread crumbs and panko, as if I was making say an eggplant parm" Her response was "flax seed", ground flax seed to be exact over at Fields we used a slurry to adhere panko to the eggplant, but flax seed? Use it the same way you would flour in a SBP (standard breading procedure) 

Then we came across this guy

A literal farmer bwoy, cute no??.. I had to capture his excellent display of corn.. See there he cut a lil window in the husk so you can see the quality of the kernels..

Overall talking with.. and seeing the windows was the highlight of this endeavor. This week is the last week for this market till next season. I will revisit it again then, hopefully it won't be raining.

Oh and I have to make a special mention to Marchelly's AWESOME rain boots..

Saturday - Midtown Market
A Hint GET THERE EARLY it starts at 8 am we got there at 9 am and had  to look for parking.. I got excited as soon as I pulled up, because it reminded me of the Sunday Hollywood market. Roxie Poxie and I used to go every other Sunday with J and her son Carlos. Blocks and blocks of every orange, apple, plum, grape, honey, flowers, herbs, meat, cheese, honey, you can possibly think of, songs, drum circles for kids, food, juices on and on and on... I used to buy a humongous bag of kettle corn and take it into the office.. I wonder if he is still there? This was waaay before the actors and paparazzi types actually caught on to it, it was in its purest form back then.. So when I drive up and hear the music and see the booths and the wicker grocery bags I get antsy. I meet up with my food twin Verlonsky we squealed in delight (no really we did) and was on our way..

Our first stop in, I see fresh figs.. YUM.. I don't try one (yet) but I LOVE figs.. 

  There was the most colorful vibrant yellow squash I had ever seen..

Next up Grateful Bread. 

This guy was at the Downtown market on Wednesday he had awesome sauces on Wednesday but on Saturday he brought out the big guns, bacon, confit chicken, which by the way I purchased after he explained every ingredient he used to brine, the process and ingredients he used to confit this heavenly chicken breast, he had his home make sausages, 100 % super pure vanilla, mustard, salts and dips. He was SOO informative and see sweet, I was not going to miss taking his picture again OR purchasing the loverly confit from him. Check out his site Grateful Bread.com for a complete listing of his products, but to honest meeting him in person is wayyyy better..

Then we came across a tent only selling a plant called “Air Plants”Verlonsky seemed smitten by them. So much so he took a pic with it..

Not really my cup of tea, I would've loved to see flowers.

Next we came across these.. Super squash..

and came the array of loverly colors.. baby root carrots, burgundy, white, orange

  We didn’t notice the soup nazi like line, we literally bum rushed the place taking these pics...

I was so completely entranced just absorbing it all in I was completely oblivious to the organization of this tent. When Verlonsky and I came to, we shuffled out to get out the way of those patrons who where waiting patiently to speak to the farmer guy and purchase their delicious veggies. Nevertheless he had all of these fantastic things in there I was drawn “like a moth to the flame”

Moving on we came across natures splendor.. I mean take a look really.. this is a yellow oyster mushroom..  The way to cook this is roast it.. Foil basket, v.oil, citrus (lemon, orange vinegars) salt and pepper some herbs for about 5 mins. By cooking it this way it will preserve the yellow.. I can wait to use this.. soo pretty..

The camera does these beets no justice. They were HUGE.. hum.. perfect for a ravioli...

After absorbing what has got to be a sensation overload (and that’s putting it mildly) we came across family owned..Knopp Branch Farms

where they had samples of their figs.. I picked one up put it in my mouth annnd....

It was complete heaven.. Like literally.. so super perfect soft and sweet. These are NOT the figs from your grandmothers/uncle/aunties backyard, these figs are amazing, these figs need nothing but to put on a plate (with a lil port reduction, maybe) and then proceed into your mouth. 

Next up was Steve Borne, of Premier Sharpening  He sharpens knives..

Verlonsky and I immediately thought (being twins and all) the same thing when we came across his tent “Knives in car, YES!” So we checked  how busy he was and ran back to our cars to get our knives. He taught us how to correctly sharpen our knives on our stones..How to hold it, how to look at them and tell where the imperfections are... Thanks to Steve my knives are kung fu.. He's extra special for culinary students, if you get my drift (wink wink ) you can find  him here

Thankfully Texas Hill Country Olive Company was here on Saturday. They where also out in the rain on Wednesday and I tried their three different oils with some bread.. DELICIOUS.. Who knew that there are olive oil farms right here in Texas.. Danny the owner was fantastic.. Check them out here

Overall, there was a lot to choose from fresh, local, sustainable meat, cheese, desserts, vegan, vegetarian, fruits, veggies, bread, music, sun, fun, I definitely will recommend it to not just my fellow chefs but to everyone who has a Saturday morning open, and has an appreciation for fresh, sustainable local foods.

Sunday

Sunday has two markets. I choose to go to the Discovery Green one after church.. This is what greeted us we we walked in.. 

  There where a lot of people there, but you walk a little further, catch a “piece of art” or two

and you make to the farmers market.. 

Dismal.. (Prices of Right loser song plays) There was maybe 5 tents out there.. Texas Olive Oil was there as was Nisha's.. Can't knock the hustle..I'm not giving up on this one.. I will try it out again..

Of all the markets thus far as I still have one more Sunday market to check out in Highland Village the star is Saturday in Midtown there is pretty good parking, great selections, and a friendly atmosphere. I left there super inspired, and so excited to come back.. More adventures to come...

For more  on Urban Markets visit there site here

Make your 4th of July food POP!

So you've been invited to a bbq/pool party/park/backyard celebration this year and besides wine/beer/chips or plastic cups, you want to bring something special. But what? Something simple and something good?

Well here are a few easy, delicious sure fire hits to bring to your festivities!! Enjoy!

Marinated Grilled Corn with Avocado Butter

Plan time: one – two days before the event

5 Corn - shuck corn and cut off 1 to 2 inches off tops, leave on the last layer of husk.

5 Tbsp - salt

3 Tbsp-Thyme

1 Tbsp - vinegar

3 scotch bonnet – cut in quarters (remove seeds unless you like your mouth on fire)

1 ½ Tbsp -ginger

4 – cloves of garlic

Avocado Butter

2 Avocado

2 bars of real butter

1 Tbsp – cilantro

1Tsp - Salt

In large container put corn in enough water to cover, add salt, thyme, vinegar, scotch bonnet, garlic and grated ginger. The corn will float at first so you will need to weigh them down. Your corn can sit in the marinade at a minimum 1 day at a maximum for 3 days.

Soften butter at room temperature, split avocado and mash flesh, mix with butter add a pinch of lemon juice, cilantro salt. Mix well to incorporate all ingredients and store in a container till ready to serve with corn.

To grill remove corn from marinade and re-shuck them (put husk back in place) and place on grill for 15-20 min turning every 5 min or soo.. if on a gas grill then on high for 10 min turning often. Don't worry about husk turning color or even burning.. (that's okay it will burn out, remember thee corn has been soaking in liquid for a few days)

When your corn looks like this its done

Once done shuck and coat with butter.. 

Jerk hot dogs with Mango Relish

 

Plan time: one – 3 hours before event

1 pack (8) - Beef/Turkey/Chicken Hot dogs

Jerk Seasoning Marinade

1- tsp liquid smoke

Veg oil

3 Tbsp - Jerk Seasoning

2 Mango – seeded and cut in half

1 head of lettuce

1 red onion – cut in half

Marinate hot dogs in 1 hour in Jerk Seasoning Marinade

To Cook

On rack of uncovered charcoal grill place mango halves, onion, and hot dogs directly over medium coals. Grill for 8 minutes, or until mango hot dogs are browned and heated through and onion is crisp-tender, turning once halfway through cooking. Set aside mango, onion, and brats.
 
Lightly brush romaine with marinade and grill 1 to 2 minutes, directly over medium coals, until lightly browned and wilted, turning once.

For relish, chop grilled mango and onion. Combine in bowl with 1 Tbsp of the jerk seasoning, and salt and pepper. Serve brats in buns with relish and romaine.

Grilled Potato Chips

 

Plan time: one – 2 hours before event

1 lb- potatoes (russet or long white), cut diagonally into 1/16-inch slices

3Tbsp cooking oil

5 _ cloves of garlic

2 - bay leaves

2 Tbsp - dried thyme, crushed

½ Tbsp coarse salt or seasoned salt

Par cook potatoes. That means cook them for 2 to 3 minutes or until potatoes are crisp-tender; drain. Place in a single layer on paper towels.

While potatoes are drying steep oil in garlic. Heat oil on low add garlic cloves whole, thyme and bay leaf cook low for 30 mins. 
 
Carefully brush both sides of potato slices with garlic oil. Sprinkle with thyme and salt.

Preheat gas grill. Reduce heat to medium-high. Place potato slices on the grill rack directly over heat. Cover and grill for 15 to 20 minutes or until potatoes are browned, turning occasionally. Remove from grill. Let stand on a paper-towel-lined baking sheet for 8 to 10 minutes. (Chips will crisp as they stand.) 

To use a charcoal grill, grill seasoned, precooked potatoes on grill rack over medium coals for 15 to 20 minutes, turning occasionally. Serve as above.

Hummus and Grilled Pita Chips

Plan time: one – hummus 1 day, chips day of

1 can garbanzo beans(chick peas)

½ Tbsp – Tahini

3 cloves – garlic

2 Tbsp – fresh lemon juice

½ tsp- smoked paprika

½ tsp- cumin

1 Tbsp – Sesame oil

1 cup- Olive Oil

1 pack – Pita Bread

Mix all ingredients in food processor or blender

Brush Pita with sesame oil and grill till crisp serve with Hummus

Grilled Green Beans

Plan time: day of

12 ounces green beans, trimmed

8 unpeeled cloves garlic

1 tablespoon chicken stock

1 tsp olive oil

1 or 2 jalapeno peppers, cut into thin strips (do not seed)*

2 teaspoons lemon-flavored olive oil (or 1-1/2 tsp. olive oil and 1/2 tsp. lemon juice)

Salt

In a large bowl toss together beans, garlic, chicken stock, olive oil, and jalapeno pepper; set aside. Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place bean mixture in center of foil. Bring together 2 opposite edges of foil; seal with a double fold. Fold remaining edges together to enclose the beans, leaving space for steam to build.
For a charcoal grill, place bean packet on the rack of an uncovered grill directly over medium coals. Grill for 20 minutes, turning once. Remove packet from the grill and cool slightly. Carefully open packet (some steam will escape). Return open foil packet to the grill rack. Continue grilling 5 minutes more or until beans are just browned and crisp-tender, stirring occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place packet on grill rack. Cover and grill beans as above.)
Transfer beans to a serving bowl. Drizzle with lemon-flavor olive oil. Season to taste with salt. To serve, remove peel from garlic cloves, mash lightly, and divide cloves among servings of beans.

Grilled pound cake and Espresso Chocolate Sauce

Plan time: Sauce can be make One day in advance

2 Tbsp boiling water

1 Tbsp instant espresso coffee powder

3/4 cup whipping cream

1 Tbsp light-color corn syrup

8 ounce special dark baking chocolate or semisweet chocolate, finely chopped (about 1-1/3 cups)

1 16-ounce loaf prepared or frozen pound cake*, thawed

1/4 cup orange juice or 2 tablespoons orange juice with 2 tablespoons orange liqueur

1 cup whipping cream, whipped,

1/2 cup pecan/almonds or any of your favorite nuts, (toasted and chopped )

In a very small bowl, combine boiling water and espresso powder. Set aside. 

 

For chocolate sauce: In a small heavy saucepan, combine the 3/4 cup whipping cream and the corn syrup. Bring to boiling; remove from heat. Stir in espresso mixture. Add chocolate all at once. Let mixture stand, covered, for 4 minutes. Whisk until chocolate is melted and mixture is smooth. Cover to keep warm.

Cut pound cake into eight 3/4-inch-thick slices.* Poke each slice several times with the tines of a fork. Drizzle orange juice evenly over cake slices.

For a charcoal grill, place cake slices on the rack of an uncovered grill directly over medium-hot coals.

Grill for 2 to 4 minutes or until toasted and heated through, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Place cake slices on grill rack over heat. Grill, uncovered, as above.)

Serve grilled cake slices with whipped cream, pistachio nuts, and chocolate sauce.