Push your limits

Hey Ladies and Gents! I hope all finds you well!

as individuals we all have a "comfort zone" we like to rely on. Its a warm and cozy feeling that we get when we are in this zone because it is all too familiar, it is safe and its what we know.

Stepping outside of this comfy cushion is quite scary ; some even call it the "fear of the unknown"

In my opinion, if we aren't moving forward into that "unknown" we aren't living. We aren't growing to our fullest potential.
While taking things head-on can be empowering, the process we must undergo for the growth to actually take place can sometimes be grueling, painful,dark, but never permanent. We always come out on top!



I encourage you to try and conquer something you may have been dreading or have been putting on your hypothetical back burner for a while.Challenge big or small. Challenge yourself.
You may surprise yourself.

Every one who knows me knows I have a passion for Cooking that runs DEEP within me. Baking however, has quite the opposite effect on me.

Not to say I am incapable of baking, or that I look down upon it. Its just something I have never been excited by.
I am going to challenge myself to Bake an AMAZING recipe for my next blog post.
I'm not only going to bake just anything, but i will make sure it is something that i can really be proud of and fully stand behind it. I wouldn't have it any other way.

As I begin to take on my challenge, I encourage you to do the same.

Putting Spice back into my life

August 15th was my last blog post.

It makes me a little sad that I have neglected my passion for food for so long.
As we go through our lives, things come before us that may hinder our ability to continue to do what we love, but I woke up today with a hunger for life, my dreams and to fulfill my God-given purpose!

I’m getting back on the saddle. Cooking, blogging, letting my creativity flow, continuing my projects that have been “on hold” and I would love to have you with me through this journey! Stay tuned!!! 

Ultimately, I have learned through these past six or so months that nothing is more important than your passion and purpose. Nothing should get in the way of the pursuit of your dreams. 

That said, I would like to leave you with a link/website of a person that I really admire: http://healthyflame.com/

This is Chef Rich Rosado's website.

 This Chef is my mentor, and has been one of the people in my culinary corner from day one and I’m blessed and thankful for his help. He’s an extraordinary Chef who is on his way to bigger and better things for food and the culinary world. Check it out!!!!!
 Well I hope that you stay connected with my blog and I am excited to share what is to come!!!!

Shrimp Scampi

Hello Everyone!
I Hope all finds you well!!!
I'm happy to be writing right now, I know it has been a while since I last posted a blog.
There has been a lot going on with my career and it has been keeping me busy, However I do enjoy Blogging and sharing my kitchen with you.. From my heart to your table <3

On my last blog I had a Poll asking you to vote for the next recipe that would be posted... out of 4 choices Shrimp Scampi WON the most votes :)

This recipe is a simple yet DELICIOUS!!!

Try it out! Feel free to leave feedback, i really appreciate it :)

Shrimp Scampi over Wheat Pasta

• 1 lb of Raw de-vained,peeled shrimp, tail on
• 10 oz of unsalted butter
• 1/2 cup of fresh  lemon
• 1/4 cup of white wine , ( make sure its a dry wine, you don't want a sweet after taste on this)
• 6 large garlic cloves- peeled , minced
• 1/4 cup fresh Oregano- minced
• 1/4 cup fresh Thyme- minced
• 1/4 cup fresh flat leaf parsley- minced
• 1/4 cup Chives- chopped
• Salt
• Black pepper

1. Rinse your shrimp and set in the refrigerator
2. mince all of your herbs, garlic and set aside
3. have your wine and all the ingredients ready , this will go fast
4. if you want to have this over pasta of your choice, make sure that is done prior to cooking the shrimp
5. in a large sauce pan start melting the butter ( make sure you're doing it on low-heat this way you can avoid browning  or burning it, that will give it a bitter taste)
6.  once your butter is melted add Garlic, right away once you start smelling the garlic add wine, lemon juice and cook between 4-6 minutes on lo-med heat
7. add shrimp, half of your herbs  herbs, salt and pepper and saute this for about 3 minutes, so you wont overcook the shrimp, they will become rubbery.
8. plate over the pasta of your choice, top with minced herbs, ENJOY!!!



Shrimp Ceviche

Hey Guys!! Hope all is well!!
I know I haven't blogged in a while... Months in fact. Truth is.. I MISSED IT!
I was thinking to myself, "Self.. what new recipe should I share on my blog next?" ...
I always want to share recipes that not only I enjoy, but ones I feel you will enjoy too.
This passed weekend I had a craving for some Shrimp Ceviche, so i made some.. posted the picture of it on facebook and I do many of my dishes  and got a few request for the recipe...

In case you're not too familiar with this dish, let me tell you a little bit about it.
It's a fresh seafood dish. popular in the coastal reagion of the Americas,Especially South and Central America.  The dish is typically made from fresh raw fish ( we're using fresh raw shrimp today) marinated in citrus juices like lemon or lime, spices and other condiments.
Growing up, this was one of my favorite things to eat and one of my Uncles who is also a Chef, would make it the BEST! Here's my version of it.....

 Here it goes!!!! Hope you like it!!!!! :)

Shrimp Ceviche

• 1 1/2 Lbs of fresh raw shrimp-peeled, devained-small dice
• 1 to 1 1/2 Cups of freshly squeezed lime juice (enough juice to cover shrimp completly)
• 1 small onion-small dice
• 2 Jalapenos (adjust to your own taste, more heat or less heat)
• 3 Roma tomatoes-small dice
• 1/4 of a cup of Cilantro - minced 
• 2 cups of Clamato tomato and clam juice
• 1 Cucumber, peeled-Small dice
• Salt-to tatse
• Black pepper -to taste
• Haas Avocado-For garnish

1. Put your RAW peeled diced shrimp in a large to Medium Bowl
2. add freshly squeezed lime juice( ensure that the juice completly covers the shrimp, use more juice if needed)
3. let marinate in your refrigerator for 3 hrs. ( you will notice that your shrimp have changed color-the acid has cooked them )
4. Mix in- onions, tomatoes, jalapeno, cucumber, cilantro- ensure its well incorporated
5. add clamato tomatoe clam juice, mix well
6. season with salt and pepper to tatse
7. serve cold , garnish with Avocado. Served with Tostadas, tortilla chips, saltine crackers, plantain chips or anything you like
8. Enjoy!!!!!

Good Eats... How well are you Eating?

Hello Ladies and Gents :)

Glad to be here, sharing yet another blog with you guys.
There has been a few changes in my life, since the last time i posted something.. so here it all goes :)

First off , I thank all who took part in the Recipe Poll- the Summer Rolls took 1st Place!!!

 I will be posting it up shortly. I love how this recipe serves as an introduction to a new leaf in turning in  my life as well as my Culinary Career.

A couple posts back i shared with you that i had started changing my diet. I'm not on a diet -per say... but i have cut down on some things like Beef, Pork, soda/pop, drinks or foods with high sugar to name a few.

My reason for this was to begin healthier cooking habits thus resulting in better recipes for people to enjoy Good food that is GOOD FOR YOU. I want to help change peoples perspective/negative connotation when referring to "healthy food"- it's not bland or boring! .. trust me ;)

Cooking with fresh ingredients is very important. The fresher the product the better the outcome.

Let me explain some of the things that some people aren't too clear on when it comes to fresh food...

Organic:
Produce that is grown without fertilizers, herbicides and pesticides Organic meat of dairy livestock receive no antibiotics or added hormones and are raised on organic feed. Organic products never use genetic engineering or irradiation

All Natural:
Foods that are minimally processed and contain no artificial colors, flavors, preservatives or sweeteners

Earth-Friendly:
Produced in such a way to minimize any negative impact on the environment.

Vegetarian:
Foods derived from plant sources, such as fruits,grains,legumes and nuts. These can contain egg and dairy products

Vegan:
Solely from plant origin; absolutely no animal ingredients or byproducts such as eggs, dairy products, or honey

Raw Foodism:
is a lifestyle promoting the consumption of uncooked, unprocessed, often organic as a large percentage of the diet

I have recently started a job at : http://cafe118.com/  in down town Winter Park FL.

Orlando's Innovative Living Cuisine Cafe and Juice bar. (Living = Raw)
Why Living Foods?
For clarity and balance, performance and beauty.
Come for a wonderful, refreshing experience and Cafe 118, you wone ever look at food the same again :)
Monday 11:30-5pm
Tuesday -Thursday 11:30-9pm
Friday-Saturday 11:30-10pm
Sunday Closed

Wings 2-Ways

Well hello Ladies and Gents :)
Here is my Last recipe of 2010!!!!

Hot wings are a typical favorites amongst the appetizers we love.

I however, was one of the few people (maybe only person..lol ) who didn't like them.
I never ordered them ANYWHERE. They were never made to my liking : Not crispy enough, not flavorful enough, not spicy enough...

I'm always saying "If you don't like something, then it most likely wasn't cooked right" (this is how I get my friends to try new things!! :) shh! )

I challenged myself to making Hot wings! :)

I am aware that some people don't eat spicy food, so there's a Garlic-Butter-Cheese 'sauce' you can use!

Try it. Enjoy it. Tell me about!

Butter-Garlic-Pecorino-Romano Wings

Ingredients:
About 24 Chicken Wings (You can use boneless if you like)
12 Cloves Garlic
2 Sticks of Butter (Not Margarine)
8 oz of Grated Pecorino Romano or Parmesan Cheese
All Purpose Flour
Salt to taste

Pepper to taste

Preparation:
1. Mince the garlic really small
3. Add garlic and butter to pot and let it melt and simmer on LOW heat
4. Add salt and pepper to taste
5. Rinse and pat dry the chicken
6. Season the chicken with salt and pepper

7. Dredge/Cover in flour
8. Pat of excess flour (Make sure its covered in flour)
9. Fry the wings (I used a deep fryer at 375 degrees. until golden brown or internal temperature is 165)
10. Once done, let drain on paper towel
11. Add cooked wings to a bowl, and pour the garlic and butter sauce and sprinkle the cheese
12. Cover and shake/toss to ensure wings are completely covered in sauce and cheese

13. ENJOY!!!!

For the Hot Wings sauce you will need:

10 oz of Buffalo wing sauce ( your choice)

5 cloves of garlic -minced

1 Tbsp Butter (not Margarine)

1 Tbsp of  Sriracha Hot Sauce

1 Thai pepper

1/2 a tsp of Dried oregano (crushed)

Salt to taste

Black pepper to taste

ADJUST THE SPICE/ AS NEEDED!!!!!!!!!!

1. In a sauce pan simmer together the butter and garlic, then add the buffalo sauce, and other ingredients, simmer, and season to taste.

2. Like in the previous procedure, you fry the wings the same and once the buffalo wing sauce is done, you toss/mix in a bowl.

3. Enjoy!!   

 

Seasons Greetings

Hello Bloggers.
hope all finds you well!

I hope everyone is enjoying the season!!!
I have really enjoyed sharing recipes with you, thank you for allowing me to do that for you  :)

There has been a few things going on on my side...
For starters,
I have changed my diet in a few ways, and I'm excited
 to share with you guys the reason behind it, the process and outcome... so stay tuned :)

I have a great recipie to share!!

in the mean time, I hope you all are doing well and have a VERY  MERRY CHRISTMAS !!! and a Happy new year, may God bless you more in 2011!!!