Nate I had lunch with a buddy the other day and we started talking about avocados. We chatted about flavor and consistency, how much we both loved them, how they are really good for you... just a couple of food dorks I suppose, but its totally true. Avocados are so versatile and can reach so far beyond guacamole. Sliced avocado I made this wicked dessert today to play with the smooth creaminess of the avocado. The natural sweetness and texture is absolutely awesome! I took a soft avocado, cut it in half and scrapped the meat into a large bowl, used a whisk to whip it until it was smooth, then added some heavy cream, powdered sugar, and a squeeze of lime juice. Whip it! Whip it good!... and it was that simple. Avocado Cream (glass bowl) Serve the fluffy avocado cream in the emptied shell and garnish with a fresh sprig of cilantro and a slice of lime. You could serve it in a bowl too, I just like the look of the avocado shell.

Nate- Food, Drinks, and Rock n' Roll I woke up this morning to the amazing aroma of orange blossoms and hazelnut coffee. The Florida sun was beaming and the breeze was surprisingly cool. I had a pineapple in the fridge and some eggs, so I got to work on a delicious breakfast treat for myself. Porsche Knife with Onions and Red Bell Peppers I small diced the pineapple with some red onions, bell peppers (red and green) and a few sprigs of fresh cilantro. I added a touch of salt and pepper and a bit of olive oil, covered it up and popped it in the fridge for a bit to let all of the flavors macerate together. Cilantro Then came the eggs... (when I was a kid, I only liked eggs if they were scrambled. I couldn't stand them any other way. Its funny how things change as you grow, because now I cant think of any food being as sexy as a perfectly cooked sunny side egg...

I have been super busy this week, today especially! I just didn't have time to cook anything crazy. I had some fresh tomatoes and basil I needed to get rid of and a few chicken breasts as well. It finally warmed up here in Tampa so I didn't want a super heavy lunch, I wanted something cool and easy. Diced Tomatoes and Basil I decided to do a Chicken Bruschetta. It was awesome. I small diced the tomatoes and sauteed the chicken breast with a bit of salt and pepper. If you guys have a hot plate or George Foreman Grill.... do the chicken there. I grabbed a tupperware container and tossed in the tomatoes, diced chicken, a bit of chopped garlic, a fine chiffonade of fresh basil, some salt and pepper and a bit of olive oil. I also small chopped a white onion too. Pop on the cover and into the fridge for about an hour. I went back to my computer to get some more work done and actually forgot about my delicious treat waiting for me in the fridge. I ran back to the kitchen (the hunger monster was growling) and snagged an English Muffin, threw it in the toaster, then topped it with my gorgeous mix.

I had such a great time the other night at the Rolling Pin. Nate at the Rolling Pin I did a 2 hour demo class for 30 people. My first course was a Chili and Coriander Spiced Shrimp Skewer with a Jicima, Green Apple Salad and a Tequila Lime Vinaigrette, then Ginger Crusted Chicken with an Acai and Soy reduction, and finally, dessert was the infamous Bacon Fried Bananas with a Brown Sugar, Maple Rum Sauce. The crowd really seemed to enjoy the setting. Coriander Shrimp at Rolling Pin I was able to talk about my philosophy on eating as well as cooking which was an awesome change of pace for me. I love food... the eating part and the cooking part. When I hear people say "I never knew that!" or "That makes sense." it gets me so excited. Chef Dave West and Nate cookin' It's like I'm watching an old culinary wall being broken down right in front of me. When a demo gets that personal and people get tested... they grow and I grow too!

I wanted to make a neat appetizer style dish today, so I went to the store and grabbed some Lump Crab meat and Jalapeno peppers. Stuffed Peppers For some reason, I was craving some heat. I mixed the crab meat with some red onion and red bell pepper, a bit of salt and pepper with a touch of chili powder. I squeezed a lime, added a bit of olive oil and about 1/3 of a cup of bread crumbs too. Crab for Stuffed Peppers I just got a wicked new knife, the Porsche 301... yeah... as in Porsche. Word up! www.chroma.us Porsche 301 Chef's Knife I sliced the jalapenos and scraped out the veins and seeds to create a little cup, then filled them with the crab mixture. Stuffed Peppers before the oven I sprinkled a bit of mozzarella over the tops too. After about 15-20 minutes in a 350 degree oven, they were perfect! I added a bit more lime juice over the top and some fresh cut cilantro.