Aisha Chowista

A Few Of My Favorite Things - Tomato With Pasta and Meatball Soup fromHale and Hearty

2011-12-15T11:47:00.002-05:00

For the whole month of December my all time favorite soup is at Hale and Hearty in the Chelsea Market.

{Hale and Hearty Soup Creamy Tomato with Pasta and Meatballs}

{Hale and Hearty Chelsea Market Location}

If you haven't tried the Tomato Pasta with Meatball soup then you are missing out. This soup has a creamy cheesy flavor, the juiciest tiny meatballs and O shaped pasta. It's like an adult gourmet version of Spaghetti -O's. It's my own yummy swag!

{Hale and Hearty Soup Creamy Tomato with Pasta and Meatballs}

Chocolate Dipped Marshmallow Recipe - Holiday Treats

2011-12-14T10:25:00.033-05:00

{Aisha Chowista (me) and Chocolate Dipped Marshmallow Treats}

At work in various departments the holiday treat making and eating has begun. Yesterday was Chocolate dipped marshmallows with sprinkles on top. They kind of remind me of chocolate snowmen.

{Chocolate Dipped Marshmallows}

I think these are a great treat to make for those that are challenged in the baking area. Plus they allow for so many great opportunities to decorate. You could use them as arrangements around your house .

Or you could get really bougie and bust out the chocolate fountain for an interactive chocolate dipping bonanza.

Chocolate Dipped Marshmallows

Prep Time: 10 minutes

Total Time: 10 minutes

1 package (12 oz) Semi- Sweet Chocolate Chips

1 tbsp vegetable shortening

1 bag of marshmallows or 1 lb of homemade marshmallows

Assorted sprinkles or nuts (optional)

Preparation

1. Line a baking tray with Aluminum foil.

2. Combine chocolate chips and shortening in a microwave safe bowl and heat until melted. Make sure to stir every minute.

3. Skewer the marshmallows and place submerge them into the melted chocolate. Rotate them until marshmallow is completely covered. Place them on baking sheet. Repeat with the remaining chocolate and marshmallows.

NOTE: If you are going to add additional toppings make sure to add them while the chocolate is still wet.

4. Place in fridge and let cool for about 30 minutes to set the chocolate.

Time Saving Tip: When I use the Marshmallows as both treat and decoration, I dip them in the chocolate and then skewer them onto the arrangement I am going to use, like half of an orange. ** I pre-place the orange halves on a lined baking sheet to minimize mess.** Then I place them in the fridge. That way when they are finished cooling off. They are ready to go.

National Cocoa Day - Try One Of My Favorite Hot Chocolate Recipes

2011-12-12T17:00:00.001-05:00

Today is National Cocoa Day! The icy cold weather in New York could not be more perfect for this wonderful holiday.
Some Interesting facts about Cocoa:
It was first discovered over 1400 years ago by monkeys. They ate the edible pulp part and the spit out the beans. Humans soon followed the trend.
Cocoa plants can be compared to wine. The region and climate affect the taste of it.

So try one of my favorite recipes for hot Cocoa or go to your favorite chocolate shop and pick up a batch of these little sweet delicacies and enjoy!

Orange Milk Chocolate Coco

Milk chocolate with a strong orange punch. Sweetened whipped cream tops it off. You could use a semi-sweet chocolate for a bolder taste instead of milk chocolate.

Serves 4

Ingredients:

· 1/3 cup whipping cream, chilled

· 1 tsp brown sugar

· 4 1/2 cups milk

· 4 large oranges

· 9 oz milk chocolate, chopped

· 2 tbs unsweetened cocoa powder

Preparation:

Whip cream with the brown sugar until stiff peaks form. Chill for later. In a saucepan, combine milk and zest from oranges. Heat to a simmer and remove from heat. Let sit for 30 minutes, covered. Strain out the milk mixture, then bring liquid to a simmer again. Add chopped chocolate and cocoa powder. Whisk until melted and smooth. Serve and top with sweet whipped cream.

Chai Spiced - White Chocolate

This white hot chocolate, laced with chai spices, makes an elegant winter warmer. Be sure to use only top-quality white chocolate -- make sure it contains cocoa butter, and not vegetable shortening.

Serves 2.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

· 2 tablespoons good quality white chocolate chips or grated white chocolate

· 1 cup milk or soy milk

· 1 cup water

· 1/2 teaspoon ground ginger

· 1/2 teaspoon ground cinnamon

· 1/8 teaspoon ground cardamom

· 1 whole clove

· 1 whole black peppercorn

Preparation:

Take two mugs, and place one tablespoon of white chocolate into each. Set aside.

Place milk and water into a small saucepan. Whisk in the spices. Place over medium heat, and allow to slowly come to a boil, whisking occasionally.

As soon as the mixture begins to boil, reduce the heat to low, and remove the clove and peppercorn.

Whisk vigorously to distribute the spices and create a foam on top. Remove from the heat.

Pour half of the milk mixture into each of the mugs. Stir to melt the white chocolate. Spoon some of the foam onto the top of each and serve. Enjoy!

Holiday Gift Ideas - Guest Post by Chef Joseph Morris

2011-12-09T13:54:00.000-05:00

Today I have a special treat. Chef Joseph Morris, guest blogger on the Aisha Chowsita site, has some great tips on Holiday Gifts you can make or bake. Personally, I love giving Number 6 and 7, Unbaked cookie kits and Herb/ Spice blends. They are really nice because they don’t have to be consumed right away and they show you put some thought into them. Plus it gives the giver a chance to add a special touch and to use some creativity.

The other thing I really like about giving homemade gifts is that they come out great, even when you’re on a tight budget. So let this post inspire your inner holiday elf.

Also if you’re looking to spruce up your cooking skills to impress the in-laws, check out Chef Joseph Morris’s site http://www.culinaryartscollege.org.

It is a great resource for those interested in getting a culinary degree or if you are just looking for a list of the top 25 soup blogs.

Challah!

Bake Your Own Christmas Gifts!

Are you looking for gift ideas in time for Christmas? Does the thought of wandering around a crowded shopping center give you nightmares? Now you can make gifts for everyone on your list without leaving your kitchen! Here are ten ideas for Christmas gifts that you can bake or cook yourself.

1. Cookies – There’s nothing more traditional than giving cookies as a Christmas gift – but that doesn’t mean that they won’t be appreciated! Beautifully decorated Christmas cookies will be a testament to the time and effort you put into them, not to mention your creativity. If you’re not so great at decorating, look for a unique recipe that none of your friends and family have had before. You might also consider baking cookies for certain people’s health needs, such as sugar-free or gluten-free varieties.

2. Gingerbread – Another holiday favorite is gingerbread. You could decorate gingerbread men to look like your family and friends, or use them as a base for decorated cookies of any shape. Alternatively, you could make sweet-smelling ornaments. If you’re feeling really ambitious, you might even try making a gingerbread house to give the host of this year’s Christmas party.

3. Truffles – These are the perfect delicacy to make for chocolate lovers. Truffles may seem complicated to make, but recipes can be found for all levels of bakers and cooks. You can experiment with various flavors like mint, orange, and almond for the filling and different types of chocolate and decorations for the coating.

4. Candy – Who doesn’t love sweet treats around Christmas time? There are so many kinds of yummy candy to choose from – caramels, fudge, peanut brittle, peppermint, and more! You can make your candy extra-special by giving it away in cute little packages decorated in holiday colors.

5. Jelly, Chutney, or Relish – Here is a treat that your friends and family can enjoy all year round! Homemade jelly, chutney, or relish taste much nicer than the processed varieties you find in the store, and they are not common gifts like cookies and candies. You can even decorate the jars with personalized holiday labels.

6. Unbaked Cookie Kits – This gift doesn’t even require any baking, since you give the gift of baking along with the ingredients in a cute jar. Layer dry ingredients (sugar, flour, baking soda, chocolate chips) for a cookie recipe in a mason jar and print the recipe on a label tied to the top. The person receiving the gift just has to add a few basic ingredients like butter and eggs in order to make the cookies. You might even want to tie a holiday cookie cutter to the jar for an added touch.

7. Herb and Spice Blends – Here’s another food gift that requires no baking. Mix together a blend of herbs and/or spices that works well as a meat marinade, a special seasoning, or an olive oil dip for bread, and put it in nice jars. You can use your own recipe or find one online. Gourmet food lovers and cooks will love these pre-prepared blends.

8. Fruitcake – Fruitcake is often joked about around the holidays, but a good recipe will have your friends and family raving about it. Homemade fruitcake can contain lots of tasty ingredients such as dried fruit, nuts, chocolate, and even brandy (which helps it last a long time)! You just might bring back a tradition – just make sure that you give away fresh fruitcake!

9. Bread or Crackers – If you have friends and family who don’t like to have many sweets around the holidays, here is a tasty alternative. Homemade breads and crackers can range from basic wheat to something fancy with herbs, whole grains, and nuts. You might even pair these with little jars of homemade jam or chutney.

10. Homemade Dinner Coupon – If you’d love to cook gifts for your friends and family this holiday season, but you don’t have a lot of time before Christmas, give the gift of a future meal! Present coupons that promise the bearer a homemade meal cooked by you, whenever they choose. You might want to attach the coupon to a bottle of wine or some nice cooking utensils. You could even go the extra mile and offer to babysit after you cook the meal, so that a couple can have a lovely dinner and time on their own to enjoy it.

Joseph Morris is an avid food enthusiast who loves cooking for the holidays. He owns the site Culinary Arts College for students interested in getting a degree in culinary arts.

Fentiman's Ginger Beer - Relief for the Common Cold? Product Review

2011-12-05T15:25:00.017-05:00

I am sick. My throat is killing me and I am unable to do my favorite thing besides eating, talking. When I speak I sound like a bad auto-tuned remix of the Nanny and Marge Simpson.

{Marge Simpson and The Nanny}

{Fentimans Ginger Beer}

During lunch, I was in search for some kind of relief from this non- verbal hell, so my good friend Greg came with me and we stopped by the juice bar, One Lucky Duck. The lady at the counter said that any juice with lots of ginger is good when you don't feel well. But instead of getting a juice, Greg brought me a Fentimans Ginger beer.

{Aisha Chowista (me) with Fentimans Ginger Beer}

I decided to put this theory to the test. But after my first few sips, the ginger agitated my nose and I started having an uncontrollable fit of sneezing.

{Re-enactment of Sneezing Fit}

Even though now the sneezing fit seems to have subsided. I can still taste the rich, spicy flavors of juniper and ginger coating my tongue and tantalizing my nose.

{Mama Knows Best: Tea with Honey and Lemon}

{Sure Fire Remedy}

But, I think this would work better if I had an upset stomach versus a cold. I guess it's back to Mom's timeless recipe of tea with honey and lemon and hot soup.

Do you have any recipes to help a Chowista out? Sharing is caring!

Juice For Life - One Lucky Duck Review

2011-12-01T10:47:00.005-05:00

During the holidays, I find myself constantly eating super delicious food that is high in fat and sugar. So I wanted to give my system a little cleanse with something healthy, JUICE! Yea. Juice. I never considered myself a juice-a-holic but after I tried my first, at One Lucky Duck, I was hooked. I got a juice everyday for two weeks straight.

One Lucky duck is a one stop shop for healthy, raw food. It is located in the Chelsea Market and is a subsidiary of the Gramercy Park location. The cuisine is vegetarian and nothing is cooked higher than 118 degrees. This ensures that the vitamins and nutrients in the food are kept in the food.

{Pre-made Juices and Lunch Items}

{Sarma Melngailis's new book - Living Raw Food}

I have a copy of Sarma's book Raw Food. I love it because the recipes are very creative and tasty. I especially like the Zucchini and Tomato Lasagna. Layered Zucchini "noodles"covered in a sun-dried tomato sauce, with pistachio basil pesto and a pumpkinseed macadamia ricotta. It is both elegant and delicious.

{Get the Zucchini Tomtao Lasagna recipe here }

{Hot Pink Juice}

My love and appreciation for juice was born when I saw this documentary on Netflix called Fat, Sick & Nearly Dead. The main character, Joe Cross, is 100 lbs overweight and suffers from a rare auto-immune disease. Unable to get any long-term success from current doctors, or expensive pharmaceutical medicine, he decides, as a last resort, to try the body's natural ability to heal itself. And it works. While on his road to recovery, he travels 3,000 miles and does a 60 day juice cleanse. He hopes to educate other people on how they can eat better with juicing and incorporating more fresh and unprocessed vegetables and fruits into their life. The really amazing thing about juice is that it allows you to get so many micro-nutrients in an easily digestible, vitamin rich form.

You can check out more about the film here: http://www.fatsickandnearlydead.com/

{(me) Aisha Chowista and My Hot Pink Juice from One Lucky Duck}

I got a Hot Pink Juice. It had beets, ginger, pear and pineapple. I am not a huge fan of beets but the other ingredients added a perfect balance so it was more palatable. The pear and pineapple added a refreshing sweetness (without any sugar.) The ginger added spiciness. After I finished it I felt full so I ate less at lunch.

The cool thing about juicing is that you can fit so many fruits and vegetables into one drink. The amount of food you can fit into one juice would take you much longer to eat than drink. Also because you get so many more nutrients out of your food, you feel full faster so it helps in loosing weight.

I will definitely be a Juicer For Life!!

One Lucky Duck Location

CHELSEA MARKET

425 W. 15th Street
(or enter at 9th ave.)
Mon-Fri 10am-9pm
Saturday 10am-8pm
Sunday 10am-7pm

http://www.oneluckyduck.com/purefoodandwine/

AVID 6 Event at Hiro Ballroom Review

2011-11-30T11:33:00.005-05:00

I went with my coworkers yesterday to the AVID demo for the new version 6 software at Hiro Ballroom. I was especially excited to see the 3D Demo and eat some hors d'oeuvres.

The new version of Media Composer has a lot of really cool features like 64 bit, different frame rates in one timeline, you can use any I/O device to output or capture, tabs, 3D etc. You can check out all the new features here: http://www.avid.com/US/products/Media-Composer?cmpid=70140000000TgRp

{Some of the vendors for I/O (Input/Output) Devices}

{The main event}

{Then it was finally time for what I had been waiting for the 3D demo}

{My Coworker Robert and me, Aisha Chowista - getting our 3D on}

{Arancini - Fried Risotto Balls with Tomato Sauce}

{Arancini interior- Cheesy and delicious perfect for the winter time}

{Salmon and Cream Cheese on Foccacia}

{Steak Carpaccio with Truffle Oil on Foccacia}

The hors d'oeuvres were decent. I really liked the Arancini. It was nicely fried, cheesy and warm. When I bit in, the center oozed out creamy risotto. The marinara sauce on top gave it great balance and acidity. It was the perfect appetizer to eat on a cold, rainy day.

Below is a link to Giada Di Laurentis's recipe for Arancini ("little Orange" in Italian).

If you want to try it, I say 'tis the season. Challah!

http://www.foodnetwork.com/recipes/giada-de-laurentiis/fried-and-stuffed-rice-balls-arancini-di-riso-recipe/index.html

A Few Of My Fav Things - Hawaiian Host Aloha Gems - Milk Chocolate Covered Macadamia Nuts Review

2011-11-28T20:21:00.003-05:00

My Aunt Carol and her husband live in Maui, Hawaii. When my Aunt comes back to the "Mainland", as we like to say, she always brings us little treasures from the island. I love it too because it reminds me of the summers I spent in Maui; surfing the waves, eating the most incredible food, and evading beat downs from Tetahs... more to come on that in a later post.

Unfortunately, I did not get to see my Aunt before she went back to Maui. But when I went home for Thanksgiving there was a lovely box of these beautiful babies on the kitchen counter. My mom was trying to guard them from me and actually snatched the box out from under my camera lens as I was trying to snap a picture. Yes. They're that good. Obviously, I prevailed in the end because you see the pictures here but I had to do so major schmoozing and promise that I would not eat them all.

There are two macadamia nuts in each chocolate. They are a good size macadamia nuts, about the size of a chickpea, and covered in a sweet, milk chocolate. The milk chocolate has a very smooth texture, not grainy at all. I must warn you though. These gems are addictive. You can't eat just one.

Personally, I think these make a great holiday gift because they're delicious and kind of festive in a unique way. Or if you wanted you could save them for Valentine's Day and surprise that lucky someone with a box of chocolates and trip to Hawaii!! Just saying.

If you want to try them for yourself. Here is the link where you can purchase them.

http://www.hawaiianhost.com/mm5/merchant.mvc?Screen=PROD&Store_Code=HH&Product_Code=31601&Category_Code=PC4

Chowista's Stuffed Turkey Sandwich Recipe - Case of The Thanksgiving Leftovers

2011-11-27T17:28:00.008-05:00

Thanksgiving is over and more holiday feasting is around the corner. But what can you do with all those left overs? I have been asking myself the same question.

A few years ago, I won the annual employee Thanksgiving competition at The Food Network with my remix on the turkey sandwich. I stayed up all night, made an entire turkey, Kalua style*, and brought my A game because we take this test of culinary ingenuity and skill very seriously. I designed place cards in Photoshop; I mean I went all out. The end result was a holiday masterpiece. A flaky brioche roll, juicy, smokey, Kalua turkey (my Hawaiian Uncle's secret recipe), tart and Sweet Cranberry Orange Cilantro relish and spicy Harissa Aioli. After that, I thought I should just retire because how can you improve on perfection..? Okay actually, my retirement was a result of all the smack talking I did after my victory. I created a large target on my back and because it was so impressively delicious, it was also a tough act to follow. So I haven't entered since. However, if we have a Christmas competition this year I will submit a dish.

But this Thanksgiving, in the comfort of my home, I was inspired and decided to assemble a megamix of Thanksgiving tastiness, which I like to call Chowista's Stuffed Turkey Sandwich. Enjoy!

First I started out with an onion potato roll toasted. Then I added leftover Sage Turkey (white meat). Next I spread some Cranberry Relish to balance the savoriness of the herbs and to add an element of tart and sweet.

Now for the cheese.

I became hyper aware of my need to add cheese to my food when my friend from England asked me one day while I was preparing eggs, "Why do Americans put cheese on everything. I retorted curtly and insulted: "We don't put cheese on everything, that's ridiculous!" Right after I finished the sentence, without thinking, I asked " Do you want cheese on your eggs?" He smiled and it was then I realized I did put cheese on most things and my friends did too.

So naturally it makes sense that creamy Mac and Cheese would be a welcomed addition. I mean it's not Thanksgiving in my house without Mac and Cheese so why should it be excluded from this ode to Thanksgiving Sandwich.

Add the heated Mac and Cheese and coleslaw. The Mac and Cheese gives it that melt in your mouth texture and the coleslaw provides a nice crunchy bite.

Lastly this baby was screaming for a little condiment love. But not just a squirt of this or a glob of that. I wanted to inject some depth of flavor in a non-traditional way. So I added potato salad. It adds a mustardy finish making the sandwich complete and ready to eat.

Okay I know what you're thinking. Umm sounds gross. But give it a chance. I mean dipping french fries in a Wendy's Chocolate Frostie sounds gross but it's Oh so goood. To quote Rihanna: This sandwich might be bad but it's perfectly good at it. It is not your typical Turkey Sandwich but it might very well become your favorite. Pair it with a side salad and you've got a magnificent lunch or dinner.

If you want to try Kalua Turkey for yourself but don't want to go through the process of making it you can order it online.

http://www.dclhawaii.com/index.php?DepartmentID=3&ProductID=88

A Thanksgiving treat that everyone can enjoy!

2011-11-25T18:39:00.003-05:00

I am at Kroger in Atlanta, GA as I am walking in there is the most clever idea. Individual cupcakes that make the shape of a turkey! I love it! The coolest part is that from the top it looks like one big cake. A Thanksgiving treat that everyone can enjoy.

Thanksgiving Live Special at The Food Network

2011-11-20T12:20:00.001-05:00

I'm at work at the Food Network. Today we are doing a live show special for Thanksgiving. You can call or Skype in with your questions so call in so I can see your beautiful faces!!! I'm having a lot of fun working the live show so far. We haven't done live shows here for awhile and it's really exciting and a little hectic. There is a rush of energy pulsing throughout the whole studio. I hope that we do more! Check out the photos below.

My Aunt's Libyan Tatjeen Recipe

2011-11-14T11:46:00.000-05:00

One the first day I arrived in Tripoli, Libya, my Aunt made this wonderful Tatjeen for us to enjoy. Tatjeen, pronounced (tat - jean) is very similar to lasagna except with potatoes instead of noodles. It has a unique blend of spices that also adds a nice dimension to the overall flavor of the dish.

This is a great recipe for family dinner or for entertaining a crowd. It is a nice twist on a typical lasagna and is so easy to make. I especially love to eat this in the winter time because it is such a hearty dish. It's the ultimate Libyan comfort food. You will be very happy with the results.

My Aunt's Libyan Tatjeen Recipe

Peel and cut potatoes into thick slices, boil until cooked, crush, and spread in a "tajeen" (a baking tray).
Fry thinly-chopped two onions until brown.
Add the mince and cook for a few minutes, then add the crushed garlic and spice up with chili, turmeric, salt and curry powder, and stir and simmer until cooked.
Remove and spread on a large plate and leave to cool.
When all the ingredients are cold, add to the potatoes and mix in the beaten eggs and bake for 20 minutes at 350 degrees.
Finally, take out from the oven, sprinkle some mozzarella cheese on top and bake for 15 more minutes until the dish is covered with a light golden crust. Serve hot with crispy bread.

Sette Mezzo - Restaurant Review Italian Done Right on the Upper East Side

2011-09-30T16:07:00.001-04:00

My mom came into town and wanted to go to Oprah's favorite Italian Restaurant called Sette Mezzo. This cash only, Upper East Side restaurant does not have a lot of seating, so it is easy to see why it is so difficult to get a reservation.

Salmon and Tuna Carpaccio

I started off with the Salmon and Tuna Carpaccio appetizer special.

Carpaccio is a dish of raw meat or fish that is thinly sliced or pounded thin and is one of my favorite appetizers to order. Carpaccio is said to have first been served in 1950 to Countess Amalia Nani Mocenigo at Harry's Bar in Venice. She informed the Chef that her doctor had her on a diet where she could only eat raw meat. The first Carpaccio was raw beef served with a mustard sauce and was named Carpaccio by Giuseppe Cipriani because it reminded him of a painting by Vittore Carpaccio.

The special part about this appetizer was that the Salmon and Tuna was house cured. The house cured Salmon Carpaccio was delicious, very fresh and it had a light, smokey flavor. The Tuna Carpaccio had a strong fishy, Tuna flavor at first but finished off sweet. Overall it was a good dish but was very heavy for an appetizer.

Those of you who know me know that my favorite food is Spaghetti Bolognese or Spaghetti with meat sauce. I asked the waiter was it good, he just gave me a look and said "Bella its-a good." and he was right.

I mean just look at it you can see the creaminess and the amazing tomato sauce coating every strand of perfectly, al dente, golden spaghetti. I am a Spaghetti Bolognese connosieur and I don't really like to travel much out of my 'hood but this Spaghetti Bologonese is worth the trip! It also landed itself on my top 10 list.

The Vanilla and Chocolate Tartuffo

Tartufo means Truffle in Italian. It is called a Truffle because it was meant to resemble the extremely luxurious French Fungus. This Tartufo was good. It wasn't the best I have ever had but it did not disappoint.

Sette Mezzo

969 Lexington Ave # A

(70th and 71st Street)
New York, NY 10021-5114

(212) 472-0400

Rachel Ray's Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp

2011-08-05T08:00:00.002-04:00

This is Rachel Ray's Recipe for an incredible Pumpkin Peanut Curry. It is slightly adapted because I did not have pumpkin puree so I substituted Butternut Squash puree.

Now, I am a person that likes a combination of flavors when I eat. I like salty, savory, sweet and spice all in one. This dish has all of that and more.

The 5 spiced scallops and shrimp add a sweet and savory taste element. The firm texture of the seafood creates the perfect contrast to the pasta. The butternut squash and peanut butter are like a match made in heaven. They fuse together and make an unbelievably delicious sauce.

What I love most about this dish is that it's super easy to make and whether you make it for a date night or family dinner it is very impressive. It is one of those dishes that will please most palates and if you want to try something a little new and different with spaghetti, it's perfect. This is definitely a keeper in my recipe repertoire.

Rachel Ray's Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp

Serves: 4

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

1 pound spaghetti
Salt
5 tablespoons vegetable oil or peanut oil
3 cloves garlic, finely chopped
2 inches ginger root, minced or grated
1 red bell pepper, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
1/4 to 1/3 cup tamari dark soy sauce, eyeball it
1 (15-ounce) can cooked pumpkin (I used Butter Nut Squash puree)
2 rounded tablespoonfuls mild or hot curry paste (recommended: Patak's) found on international foods aisle
3 tablespoons five-spice powder
12 jumbo shrimp, peeled and deveined
12 diver scallops, trimmed and patted dry
4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks

Directions

Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.

While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin (or in my case butter nut squash) and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.

Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.

Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood

Home Grown Review

2011-08-04T08:00:00.000-04:00

I was back home in Atlanta, GA and my best friend Sia took me to this restaurant, called Home Grown, that she wanted to check out. When we walked in we were seated right away. The restaurant had a homey, diner feel but was cleaner and more streamline/ zen-like in its atmosphere.

The artwork on the wall created a fun atmosphere. To me it showed that they support their local artists and their unique voices. It also said to me that they care about their restaurant and customers.

Sample of the Award Winning GA Peach Sloppy Joe

The waitress was very friendly and gave helpful suggestions. When I couldn't decide between the shrimp and grits and their award winning GA Peach Sloppy Joe (which is 100% vegan) she brought us a sample to try.

Award winning GA Peach Sloppy Joe with a side of Fried Green Tomatoes and Horseradish Cream Sauce

My goodness was that GA Peach Sloppy Joe delicious. It had a savory peach flavor that reminded me of peach cobbler filling. The peach sauce is so good it makes you want to slap yo' mama.
The Sloppy Joe texture was both firm and sloppy.

The overall combination of sweet, salty and savory flavors mixed with the contrasting textures made me wish I had ordered it. But I'm glad I got to have a taste. I will definitely go back for this.

Fried Green Tomatoes with a Horseradish Cream Sauce

After much debating, on my end, we decided to start off with the Fried Green Tomatoes with a Horseradish cream sauce appetizer.

The fried green tomatoes came out piping hot. They had a thin corn meal crust, that I think was mixed with some panko bread crumbs, the texture reminded me of corn flakes cereal. The green tomato was juicy, warm and had a pleasant tomato flavor. The texture was firm but easy to cut with a knife.

But what set these fried green tomatoes apart form me was the horseradish cream. The tangy, spiciness from the horseradish and the coolness of the cream complemented the fried green tomato extraordinarily. It tasted like a deconstructed green tomato cocktail sauce. It actually inspired me to try making a cocktail sauce with green tomatoes instead of the typical red variety.

That's me on the left

Growing up I was not a huge fan of grits (I know how could I call myself a Southerner), but I loved oatmeal. As I got older, it switched, now I'm a grit connoisseur but I don't like oatmeal.

To make up for lost time, every chance I get to try grits, I do. Naturally, when I saw the Barbecued shrimp and grits on the menu, I had to go for them.

Now there's one thing about grits that I've noticed, every person and restaurant says that their grits are the best. I've heard this line so many times that my response now is "I'll be the judge."

The way I judge grits is based on two criteria, flavor and texture.

Under the flavor category, I look for whether it is well seasoned for the style of grit, be it cheesy, classic or sweet.

Under the texture category, I look for whether it is cooked properly. Are they fluffy, creamy, and do they have a little weight to them.

Barbecued Shrimp and Grits

When the Barbecued shrimp and grits arrived, I was excited because it looked like it was going to be delicious. But in this case looks were deceiving because there was hardly any flavor, even with all that barbecue sauce (which also had no flavor). The lack of flavor went beyond just the need for salt.

It was warm and had a nice contrast of texture between the shrimp and the fluffy grits. I must say I was disappointed; especially since I was in the south, how did I manage to find flavorless grits?

Sausage Biscuit, Fried Egg, Grits

My friend Sia ordered a sausage biscuit with a fried egg and side of grits; which she really enjoyed.

Although the shrimp and grits were a disappointment, the fried green tomatoes were quite tasty. The prices offered great value for the amount of food you get. The wait staff was very nice; and the decor was fun, hip and entertaining. I would definitely go back a second time.

A Few Of My Favorite Things - Lucy's Whey Dried Strawberries Review

2011-08-03T08:00:00.001-04:00

Lucy's Whey Dried Strawberries

My friend Kim put me onto these. She got them one day downstairs in the Chelsea Market. Once I had a taste of these little sweet thangs, I was hooked. They are absolutely delicious. They taste like little bursts of strawberry jam but have the consistency of a fruit snack.

The only problem I have is that they're a little pricy. Especially since I can eat a whole bag in one sitting. But sometimes you have to treat yourself and these little strawberries are perfect for that occasion. They also make great presents or additions to a food gift basket.

My precious (said in Gollum's voice)

Bloomberg Party Event

2011-08-02T08:00:00.000-04:00

Ana and Me

My friend Ana invited me to come to the annual Summer Bloomberg party on Randall's Island. Mayor Bloomberg rents Randall's Island and turns it into an awesome day of food and fun for his employees and their guests. We met on the west side around 60th street and were whisked over to the island by water taxi.

View of the Bloomberg Party from the Water Taxi

I thought this signage was so cute on the walk towards the entrance to the party

Entrance to the Bloomberg Party

We entered through this massive, lit up entrance and were welcomed by a marching band and cheerleaders. I was excited. It was like a huge carnival for grown up and kids alike.

The Marching Band that Welcomed Us

Notice the Trampoline Artists above the pink tent in the upper right corner

They had trapeze artists, contortionists and concerts going on in the main area of the island.

Contortionist

Concert Stage in the Main Area

Sand Castle Display

As you continue to walk around the island there are all kinds of delights for the eyes and stomach. Above is a beautiful sand castle that was on display.

Ladies on Stilts

Jamaican Beef Patty

They had Jamaican beef patty stands, freshly made kettle corn, fish and chips but my favorite one was the Crepe stand. The Crepe stand came in very handy too because even though for the most part it was a sunny day, at one point it started torrentially raining and I was able to seek refuge under the crepe stand.

Freshly Popped Kettle Corn

Fish and Chips

Crabcake Sliders with Coleslaw

They also had a crab and shrimp bowl. We waited in line for about 30 minutes. This was the most popular part of the party. It was nice though because while we were waiting in line they had people bring us little sliders to munch on.

My friend Ana and I waiting patiently for our crab and shrimp boil.

The waiter pouring the first serving onto our table. Yummy!

Yes we did ask for seconds.

This was the refreshment tent. Their speciality drink was a Pimm's Palmer.

Ahhh! I was so stuffed I had to relax for a minute. At this moment I was thinking "Now this is the life."

They had lots of games for families to play. This is an oldie but goodie, bean bag toss.

Here you could make your own ice cream sundae.

My second favorite part of any carnival, after the food--- the games. People were really getting into the Shoot the hoop game.

After we were well rested, we went to the roller skating rink but they were closing it up, so they could turn it into the disco. Instead of rolling around, we danced the night away with an awesome dj and some sugar crazed little kids.

I saw my girl's peach cobbler and I had to get one for myself. You know. Being a Southern peach and all.

Peach Cobbler with whipped cream

Me and the girls

Strangest Thing I Ever Ate - Fried Shrimp heads

2011-08-01T08:00:00.004-04:00

Left to Right: Yellowtail Jalepeno, Salmon and Tomato, Red Snapper, Chopped Eel Avocado,
Yellowtail Jalepeno Sauce

During the summer months up until the beginning of August one my favorite sushi restaurants, Sushi Seki, has a unique and unusual treat. They have live sweet shrimp that they --- this is kind of gruesome -- kill in front of you and make a sushi piece out of. A few minutes later they bring out the head of the shrimp, coated in a light panko batter and you have to eat it.

Live Shrimp

When I first saw the live shrimp I was like, Awww how cute, I didn't realize what was about to happen. Before I was even able to utter the last syllable of cute, the sushi chef ripped off the head and the body started wriggling. My mouth dropped.

Live Shrimp

(left to right) Nao piece, Yellowtail with Jalepeno Sauce, Sweet Shrimp

He then put this beautiful sushi piece of sweet shrimp in front of me and the flesh was still twitching. I paid my respects to the little guy and then ate the piece. It was unbelievable. It was fresh and the flavor was so pure and wonderful. It melted in my mouth.

Shrimp Head

Then out came the head on a platter. I looked at the sushi chef and said "what is this?" He looked at me and said ,"It saw you before it died, so now you have to eat it's head." I looked at my friend who had also ordered the shrimp and together we had out first taste of shrimp head.

Shrimp Head

Honestly, as I bit into it I was a little scared. I was not sure what to expect. The first sensation I had was crunch, then as I continued my bite, the flavor of was out of this world. I had never tasted such an intense shrimp flavor in my life. I was hooked from the first bite and every summer I look forward to a taste of one of the strangest things I ever ate.

Carmine's Restaurant and In The Heights Review

2011-07-31T13:55:00.000-04:00

My mom was in town so we decided to go and see In The Heights. In the Heights is a musical on Broadway that follows a group of characters, over the course of three days, that live in the neighborhood of Washington Heights. I heard wonderful things about the show so I was super excited to see it. The music was lively, the characters were funny and witty. I felt like I was there living with them. I loved it. It was one of the more enjoyable, touching shows I have seen on Broadway in a long time. If you haven't seen it, you should!

After the show we went to Carmine's. Carmine's is a family-style Italian restaurant that has been in the Times Square area since 1992. It can be kind of touristy at times but the food is off the charts. If you want to eat here, advanced reservations are a good idea. Especially since, every time I've ever been here it's been packed.

We started off with the amazing Spaghetti with meat balls. Ohhhh Mama Mia!!! My mouth is watering on the keyboards just thinking about this dish. The pasta was hot and cooked perfectly al dente. The meatballs were moist and juicy and had the most incredible meaty flavors. The sauce hugged the meatballs like a long- lost lover's embrace and it coated the pasta like a mother covering her child with a blanked on a cold night. Not to mention the sauce was seasoned just right and the consistency was the perfect combination between not too thick and not too soupy.

My mom loves bread pudding so when they had the special of chocolate chip raisin bread pudding, I knew that was what we would be ordering. It came with a side of fresh whipped cream and strawberries. I am not a huge fan of bread pudding but this version was delicious. The texture was closer to a savory cake. The flavor of cinnamon, chocolate and raisin added a nice sweet element. All in all, if you can get a reservation Carmine's is a restaurant that does not disappoint and it's perfect for large groups.

Alejandra's Flan Recipe

2011-07-29T07:00:00.001-04:00

Baby Leah and Me

Alejandra is a family friend, huge Food Network fan and my little baby cousin Leah's Nanny.

She is an incredible cook, ( I will be posting her out of this world recipe for ceviche soon) and she kindly shared her family recipe for flan with me. I couldn't get enough of it.

Flan is a traditional Mexican custard but there are many different versions. This recipe is perfect for a novice or expert.

Alejandra's Flan Recipe

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Ingredients:

1 & 1/2 cup of sugar

6 large eggs

1 14oz can sweetened condensed milk

2 13oz cans of evaporated milk

1 teaspoon of vanilla

Instructions

Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking dish to place them in.

Pour 1 cup of sugar in a warm pan over medium heat. Stir the sugar constantly until it browns and becomes caramel. ** Be careful when dealing with warm sugar because if it gets on you skin it can burn you badly.**

Quickly pour approximately 2-3 tablespoons of caramel in each ramekin. Tilt and swirl the caramel around the sides. Reheat the caramel if it starts to harden.

In a mixer or with a whisk, blend the eggs together. Mix in the condensed and evaporated milks.

Then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.

Pour custard into caramel lined ramekins.

Place ramekins in a large glass or ceramic baking dish and fill with about 1- 2 inches of hot water. **This technique is called a Bain Marie.**

Bake for 45 minutes in the water bath and check with a knife a little to the side of the center. If the knife comes out clean, it's ready.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour.

Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.

Enjoy.

Orange Mango Guacamole

2011-07-28T01:40:00.000-04:00

I am known for more inventive variations on Guacamole, like my infamous banana guacamole. Having a reputation for this and a flair for "creative" concoctions, as my brother would say, I came up with an Orange Mango Guacamole that is a twist on the classic and is perfecto for summer.

It's great on sandwiches, on top of fish, grilled chicken or even a piece of crusty grilled bread. Also, I like to switch up my chip options every once in awhile (especially when I run out of them because I ate them all) and I decided that oyster crackers might be a nice change up.

Orange Mango Guacamole

Ingredients

3 large ripe avocados

1 small shallot, diced

1/2 to 1 fresh serrano chile, seeded and finely chopped2 tablespoons chopped fresh cilantro, plus a few leaves for garnish
About 2 tablespoons fresh orange juice
1 medium ripe mango, peeled, flesh cut from the pit and diced

1/2 Roma tomato, diced

Salt

Instructions

1. Cut and dice the avocado aka "Alligator Pear".

2. Add the flesh into a large bowl. Coarsely mash the avocado with a large fork.

Don't know how then Check out my tip on how to properly cut and dice an avocado. Don't sweat the technique.

3. Add the diced shallots, the serrano chile, diced tomato, cilantro and orange juice.

4. Mix in 2/3 of the diced mango. Taste and season with salt.

Want to perfect the art of Mango cutting. Check out my tip on how to properly cut and dice a mango. Make 'em say ummmm.

5. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole so it doesn't turn brown and refrigerate - preferably for no more than a few hour

6. When you're ready to serve, scoop guacamole into a serving bowl and garnish with the remaining diced mango and cilantro sprigs. Enjoy.

Tip: How to Cut And Dice A Mango

2011-07-28T01:09:00.000-04:00

Note: Mangos have a long, flat seed so you can't cut them down the center

Step 1. Lay the Mango with one flat side on the cutting board. Cut the mango lengthwise avoiding the seed. Repeat the same on the other side of the seed until you have 2 halves of mango pulp.
Step 2. Cut the mango pulp lengthwise. (Repeat on the other half).
Step 3. Cut the mango pulp crosswise. (Repeat on the other half).
Step 4. Gently place your fingers on the ends of the mango and push upwards.

Tip: How To Cut And Dice An Avocado

2011-07-28T00:56:00.000-04:00

Slide your knife into the flesh until you hit the stone/seed. Continue to slice around the seed. Hold the 2 halves of the Avocado and rotate until they pull apart.

Put the heel end of the knife into the stone/seed and rotate until the seed come out.

Slice the avocado lengthwise and then crosswise. Be careful not to cut through the skin and nip your fingers. Using a spoon gently scoop the diced pieces out.

An alternate way to remove the Avocado seed is to slice the flesh around the seed. Then rotate the two halves of the Avocado and remove the pit with a spoon. Then scoop out the Avocado meat gently with a spoon.

Pistachio Mint Pesto Recipe

2011-07-27T08:00:00.002-04:00

In the summertime I love making a fresh Pistachio Mint Pesto. It reminds me of the Summers I spent working at a fine-dining Italian restaurant in Atlanta, GA called Ciao Bella. We had this delicious Chicken pesto penne pasta that was out of this world and this recipe I created is inspired by the traditional Pesto sauce that we served.

I really like making this sauce because it's one of those sauces that is easy to make and goes with almost anything. I like to mix it with linguine or put it on top of a beautifully grilled piece of Tilapia. And the great thing about it is you can use it as a sandwich spread for lunch the next day.

Pistachio Mint Pesto Sauce

Ingredients

cups fresh basil leaves (from about 3 large bunches)

cup olive oil

⅓

cup pistachio

garlic cloves

teaspoon lemon zest

tablespoon lemon juice

cup freshly grated Parmesan cheese

teaspoon kosher salt
sprig of mint (optional)

Combine first 6 ingredients and mint together in blender.

Blend until paste forms, stopping often to push down basil.

Add cheese and salt; blend until smooth. Transfer pesto into small bowl.

Pesto Tips

By using a blender instead of a food processor the Pesto will be smoother.

This Pesto can be made 1 day in advance. When you store it, top it with 1/2 inch olive oil and place in the refrigerator.

You could also freeze it in ice cube trays and enjoy later.

If you want to use the Pesto as a sauce for pasta, then add 1/4 cup of pasta water to the sauce. Then add the cooked pasta. This will help the sauce adhere to the pasta.

One Pot Wonder Golden Mushroom Roast Recipe

2011-07-26T11:00:00.003-04:00

This is a one pot wonder recipe. "It's a cheap cut of meat that turns into a savory sensation." - As my mom would say. It takes less than 15 minutes to prep. It's great for those nights where you want a home cooked meal without having to put in the effort.

One Pot Wonder Savory Roast with an Onion, Golden Mushroom Sauce Recipe
Serves 6-8
1 3 lb. of Chuck Roast
1 Packet of Lipton's Onion Recipe Soup and Dip Mix
2 Cans of Golden Mushroom Campbell's Soup (if you want the sauce to be extra saucy).
1/2 lb. Portabella Mushrooms (optional) - I like to customize the dish here. You could also add onions.
Place in the oven for 3 hours at 350 degrees, covered.

Preheat oven to 350 degrees.
Add Lipton's Onion Soup and Dip Mix.
Add 2 Cans of Campbell's Golden Mushroom Soup and Spread evenly with spoon.
Add Portabella Mushrooms (optional).
Place in oven covered for 3 hours at 350 degrees.
Remove from oven and let sit for 10 minutes.
Enjoy.