Bite On This

Ingredients

-6 medium tomatoes -1 medium onion -1 garlic knot -1 Jalapeño pepper -3 red peppers -3 yellow peppers -2 carrots -2 stalks of celery -1 ½ tablespoons Chili Powder -Salt -Pepper -1 cup of coconut milk -2/3 cup of water -Olive Oil

Directions

Rinse all vegetables and herbs.

Preheat the oven to 350 degrees (325 degrees for convection ovens).

Fill a stock pot two-thirds of the way with water and bring to a boil.

Core the tomatoes and make cuts on the bottom of the tomatoes crosswise making an X. Cut the bulb of the celery stalks and the tips near the break. Cut the stalks in half and place them to the side.

Peel the carrots, cut the ends and put them to the side.

Cut the bottom and the tops off the peppers and remove the seeds.

Cut the top off of the garlic knot, drizzle with olive oil and season with salt and pepper.

Cut the onion and drizzle both halves with olive oil, and season with salt and pepper.

Wrap the garlic knot in aluminum foil along with the onion halves.

Place the celery and carrots in a large mixing bowl, and drizzle them with olive oil and season with salt and pepper.

Lay them on a baking sheet and place to the side.

Put the peppers in the mixing bow, drizzle with olive oil, and season with olive oil and place on the baking sheet.

Once the water begins to boil, blanche the tomatoes for approximately 8-10 minutes. Remove tomatoes from the water, and let cool for 2-3 minutes. Peel the skin of the tomatoes off from the X on the bottom.

After all the tomatoes are peeled place them in the mixing bowl, drizzle with olive oil and season with 1tablespoon Chili Powder, salt and pepper. Place the tomatoes on a separate baking sheet. Place all the vegetables in the oven for 20 minutes.

Remove vegetables from the oven, and let cool to room temperature. Remove the garlic cloves from their skin and remove the onion from its skin.

Once cooled place the carrots, celery, garlic, onions, 1/2 tablespoon of Chili Powder, water and coconut milk in a food processor or blender (if using a blender use the Purée setting and make it in two batches) and pulse 6-8 times.

Add the peppers and tomatoes and purée.

Get a medium sized mixing bowl, a strainer and a spatula or big spoon. Hold the strainer in one hand over the mixing bowl and pour the purée in it.

Using the spatula/spoon press the purée through the strainer into the mixing bowl. Repeat this step until the purée is done, and discard the pulp.

Season soup with salt and pepper to taste.

You can warm the soup up or store it away for a later date. It’ll stay fresh for 3-4 days, but check it first.

If the soup becomes acidic, discard it.

Greetings Foodies!

I know it’s been a minute, but this Chef has been busy with multiple businesses.

How’s everyone – I hope that you all are doing well with no complaints because who would listen anyways right, LOL!

It’s Spring, and Summer is quickly approaching.

Although I’m a Winter baby, and I do enjoy the Winter season, Spring and Summer brings out the culinary beast in me-in a good way.

This is the time of the year the fruits, veggies and fresh herbs are abundant.

However, we're usually faced with the dilemma of trying to preserve fresh herbs, veggies or fruit.

We’ll get into the veggies and fruits at a later date, but today we will explore how to preserve fresh herbs.

“How am I going to use these herbs?” is an essential question I ask myself while shopping or planning an event.

This helps me to decide which herbs to purchase and the quantity I’ll need.

*Tip: Only purchase the herbs you’ll be using throughout the week!

Most people are unaware that fresh herbs, regardless of how you try to preserve them, last about a week. However, there is a trick to stretching them to two weeks and possibly even longer.

First you’ll need to cut off the bottom of the stems, ensuring that all the leaves remain dry.

Note: Do not expose the leaves to water until you are about to use the herbs. If the herbs are exposed to water prior to the time you intend to use them, the leaves will wilt and the herbs will die.

Secondly, partially fill (enough to cover the stems of the herbs) a small jar/glass with water and place the stem ends in the jar. Cover the jar loosely with a clear plastic bag and place in the refrigerator.

Change the water after several days when it starts to discolor.

Note: This technique will work for mostly all herbs; however, do not store basil in the refrigerator. Instead leave it out and place it somewhere that is convenient. Basil is ideally stored at room temperature because it is sensitive to cold temperatures.

This simple technique should improve the shelf life of your fresh herbs, and also it enhances the look of your refrigerator.

Until next time,

Chicken:

4 ½ - 5 ½ lb chicken cut into eight pieces (you can have your butcher cut the chicken for you if you’re unfamiliar with the cuts)

Clean the chicken and completely remove the skin. Score (mini slits) and poke the chicken parts with a fork (don’t over-due it because you can bruise the chicken) and season with salt and pepper to taste.

Tandoori Marinade:

2 tablespoons vegetable oil

½ cup chopped White Onion

2 tablespoons chopped Garlic

2 tablespoons chopped Ginger

1 tsp finely chopped Thai Chili

1 Tbsp Paprika

1 ½ teaspoon Salt

1 tablespoon Ground Cumin

1 tablespoon Turmeric

1 Tbsp Ground Coriander

1 Tbsp Garam Masala

½ Tbsp Cayenne

½ cup plain Greek Yogurt

¼ cup Heavy Cream

1 ½ Tbsp fresh lemon juice

Combine the oil, onion, garlic, ginger, pepper in a blender and process on high until it forms into a paste.

Next add the salt, paprika, cumin, turmeric, coriander, cayenne and garam masala; process until well blended.

Add the yogurt, heavy cream and lemon juice, and process until it’s a smooth sauce. Be sure to scrape the sides to get all the ingredients incorporated out of the blender.

Get two large storage bags and place 4 pieces of chicken in each, essentially each bag should have half a chicken in it.

Evenly pour the tandoori sauce in each bag, and seal removing excess air in the bags. Once the bags are closed mix the chicken in the bag so that all pieces are coated with the tandoori mixture.

Let marinade for 4 hours minimal, but the chicken can marinade up to 24hrs.

Preheat oven to 425 degrees; place chicken on a baking sheet and cook for 35 minutes making sure to turn the chicken occasionally for even cooking.

Potatoes:

5-7 Red Bliss Potatoes rinsed

1 ½ tablespoons of EVOO

1 tablespoon Curry Powder

2 tablespoons of fresh Thyme

Salt & Pepper to taste

Wash potatoes. Cut potatoes into wedges about 8 – 16 pieces per potato depending on the size of the potato.

Make sure the potatoes are dry, then add them to a mixing bowl.

Drizzle the EVOO over the potatoes, mixing them to coat them evenly.

Season the potatoes with the curry powder add salt and pepper to taste.

Note: You can cook the potatoes at the same time and temperature that you are cooking the chicken. 

Place the potatoes on a cooking sheet, and cook 10 minutes on each side or until the potatoes are slightly crispy on the edges. Remove the potatoes from the cooking sheet and place in a mixing bowl, add thyme and mix well.

Spinach:

Two handfuls of Spinach washed

1 tablespoon of minced Garlic

1 tablespoon of Unsalted Butter

1 tablespoon of EVOO

Salt & Pepper to taste

Heat skillet on medium heat; once the skillet is hot, add EVOO. Let the skillet warm for about 1 minute, then add butter. Once the butter and oil is heated, add spinach and cook for approximately 2 minutes, then add garlic.

Cook for an additional 2-3 minutes, remove from heat and add salt and pepper to taste.

                           Foodies – guess what?

Yes, your favorite Chef has added culinary school to his repertoire!

Oh you didn’t know I was self-taught, that means you haven’t read the first blog post for Bite On This (you may want to skim back and catch-up) lol!

Classes start this month and I’m overly excited about getting back into the collegiate atmosphere for so many reasons. Not only will I be adding to my craft/gift, I’ll also be able to share and bounce ideas off of like-minded individuals.

I thoroughly enjoy intellectual banter, and if it’s involving food it’s the best of both worlds.

I always wanted to go to culinary school, and actually when I applied for colleges I thought heavily about entering a culinary degree program; however, I decided to go a different route.

Now, 16 years later, I find myself ready to embark on this culinary journey!

The choice to enter culinary school was made easier when I won a free class from the Community College of Philadelphia, as a result of co-winning the NBC10 Next Local TV Chef competition. I decided to attend the school that was offering me a free class. Why not, right?

It’s even better since my co-winner and now partner in crime for Eating Above The Rules catering, Laura Hahn, is taking the same class. An additional perk is the fact that Chef Andi Marin, who was a judge throughout the competition, will be instructing the course. The familiarity with Chef Marin will make for a great class and experience.

As I embark on this journey I look at the events that have transpired in the past year and appreciate the lessons I’ve had to learn and the blessings I’ve received.

No journey is without struggle or sacrifice; It builds character and determination while fueling the fire within.

Until next time, my friends!

                                        Ingredients

Steak:

3lbs-4lbs of Rib-Eye (about 1.5"- 2" thick) 

1 cup of Feta Cheese

1 tablespoon of Rosemary (freshly chopped)

1 tablespoon of Thyme (freshly chopped)

2 tablespoons of EVOO (extra virgin olive oil)

Salt and Pepper to taste

Salad:

Bag/Bunch of Arugula

1/2 cup of sliced Almonds

1 Avocado

Vinaigrette:

1 cup of EVOO

1/2 Pint of Strawberries, halved

2 tablespoons of Balsamic Vinegar

1/2 teaspoon of Salt

1/4 teaspoon of Pepper

1/4 teaspoon of Sugar (Agave for sugar substitution)

1/4 teaspoon of dried Taragon

*MAKE SURE YOUR RIB-EYE IS ROOM TEMPERATURE BEFORE YOU START COOKING IT*

Directions

Steak:

Heat a large cast iron skillet on medium to high heat. Sprinkle the the rib-eye with salt and pepper. Add 1 tablespoon of EVOO to the heated skillet, once it begins to lightly smoke add the rib-eye making sure to adjust your flame to a medium heat setting.

Note: Let the rib-eye cook on both sides 7-9 minutes for medium steaks. A little longer for well done and less for rare.

While the steak is cooking, take the feta cheese and crumble it into a medium-size mixing bowl.

Drizzle 1 tablespoon of EVOO, add the herbs and lightly fold the ingredients together and sit in the refrigerator so the flavors can meld together. Note: this can be made a day or so in advance in order to get the full flavor of the ingredients.

Once the steaks are done let them sit at least five minutes before cutting. When cutting the steaks make sure to cut on a bias against the grain this insures tenderness and moistness. When plating cut the steaks into strips and top with the feta cheese crumble.

Vinaigrette:

Combine all the ingredients in a blender and blend until smooth.

Salad:

Cut the avocado in half, removing the seed and saving the halves.

Remove the meat of the avocado and dice into rustic cuts.

Drizzle with lime juice, this prevents the avocado from turning colors.

Heat a small skillet, add the shaved almonds and toast them for about 5-7 minutes, this helps to release the natural oils of the almond and also gives them a toasted flavor.

Once the almonds are done, remove them from the heat and sit them to the side.

Construct your salad as you see fit.

In a mixing bowl add the arugula, avocado and almonds and mix together gently.

Take a handful of the salad mixture and add to one of the avocado halves.

Lightly drizzle with the strawberry vinaigrette. 

                             Happy New Year Foodies!

2012 was one for the ages and I will never forget it! From my lowest moment of losing my father to my highest moment of walking into part of my dream, I appreciate every step that has been ordered and take my lessons on the chin - you won't hear any complaints come from me.

I walked away from the education field to fully embrace my dream, and the possibilities are infinite!

This new year ushers in new opportunities from continuing brand and recipe development through my catering company Eating Above The Rules (EAT'R) with my business partner Laura Hahn to establishing “The Taste That Binds” Mentoring Program with Khepera Charter School. Trust me...there's more to come! Stay tuned!

I understand that things in life happen for a reason, and the only way to get through them with a peace of mind is not to beat oneself into a pulp!

Fortify self with TRUE knowledge of self and the REALITY around you will be molded into the TRUTH you see for yourself!

With that said, walk into the NEW YEAR with a better you!

HAPPY NEW YEAR FOLKS!

Ingredients:

2 Small Zucchini’s

1 Thai Chili

4 Scallions

¼ cup of Dill

¼ cup of Cilantro

¾ cup of Parmesan

¼ cup of Flour (note: Substitute flour with crumbled rice cakes to make recipe Gluten-Free)

1 Egg

Olive Oil

Salt and Pepper to taste

Directions:

Grate the zucchinis into a colander, and toss with salt. Let stand for 10 minutes at least.

Squeeze the remainder of the liquid out of the zucchini (note: all the liquid will not be completely squeezed out).

Mince the scallions, thai chili, dill and cilantro and add it to the zucchini. Add the parmesan cheese, flour (or rice crackers) and the beaten egg.

Mix all ingredients well.

Add enough olive oil to cover the bottom of a cast iron skillet. Pan-fry spoonfuls of the mixture; be sure to flatten the fritters lightly with a spatula. Allow them to cook for 3-4 minutes on each side.

Greetings foodies, what’s new?

Well there are a lot of things taking place on this end of the world. The first being that my partner Laura Hahn and I finally launched our catering company Eating Above The Rules, EAT’R for short.

EAT'R debuted at Pinot Wine Boutique's First Friday wine tasting event. Pinot Wine Boutique is located in the Old City section of Philadelphia. This was the first event Laura and I actually co-hosted, and it turned out great.

We developed a menu that would pair with the multitude of wines offered throughout the evening, while also showcasing our talents and creativity as chefs.

Our menu consisted of:

Zucchini Latkes topped with an Avocado Yogurt dip

Mini-Skewers of Grilled Squash, Beets and French Feta

Handmade Blue Tortilla Chips topped with Chicken Salad and Salsa

No-flour Chocolate Tort

Pinot Wine Boutique has been hosting its First Friday event for six months now, and there decision to partner with us resulted-for the very first time-in a completely sold out event on Fri., December 7th. It was a pleasure and a surprise for both Laura and I.

We knew that we had gained a following to a degree because of our television appearances on the recently cancelled NBC10 10!Show, but not to the degree that was displayed at the event. Throughout the night people congratulated us and asked to take pictures with us as if we were major celebrities, which felt GOOD, LOL!

Even if it’s just local fame, we’ll take it in order to push our brand forward.

The overall review on our dishes was …….OUTSTANDING! Laura and I were elated.

                                        This was the first time we had the opportunity to collaborate while cooking for a diverse crowd, so the review was important.

Everyone raved about our flavor combinations, presentation and our mission for Eating Above The Rules, which is to offer healthy, gluten-free food while still keeping flavor at the forefront.

This event was a prime example of our mission, and it turned out GREAT!

We have more exciting events planned as well as other ventures, which are sure to make 2013 a blessed year!

                                     2 cups of Turkey (Dark & White Meat)

2 stalks of Celery (roughly chopped)

4 cloves of Garlic (diced)

½ cup of a medium-sized Red Onion (roughly diced)

¼ of a Red and Green Pepper (roughly diced)

¼ cup of Cilantro (roughly chopped)

¼ cup of Parsley (roughly chopped)

½ cup of Strawberry infused Cranberries

½ cup of Mayonnaise

¼ cup of Brown Mustard

¼ cup of Sriracha

1 tablespoon of Olive Oil

*Turkey Skin

Salt and Pepper to taste

In a large mixing bowl combine celery, garlic, onion, peppers and cranberries.Add your turkey, mayonnaise, brown mustard, sriracha and fold all the ingredients together.

In a small skillet add a tablespoon of olive oil; wait for the pan and the oil to heat up then add your turkey skin, and cook on both sides until crispy about 2-3 minutes per side.

Remove the skin from the skillet, let cool and coarsely chop the skin.

Add to your turkey mixture the cilantro, parsley, turkey skin and salt/pepper to taste – fold all ingredients and let sit in the refrigerator for about 10 minutes.

Grab your favorite bread, cheese and greens to make a “not average turkey sandwich”