I have been working on a new dessert, and I am super stoked about it! I was drinking a corona and eating a delicious pineapple salsa and it hit me...Its pretty simple... The beer batter acts kind of like a tempura so the crispy crust is nice and delicate. I've never been much of a "sweets" guy, so this kind of dish is usually where I find myself for dessert. The cilantro cream is the kicker for me. It is the refreshing touch the hot pineapple needs to to pull all the senses into play. The hot, the cold, the crunchy, the soft....so rad!
I was invited out to Chicago to do a live demo...which, by the way, was my first trip to Chicago...and it is super windy "not just a clever name." I was so honored to be on the main stage at the International Home and Housewares show. http://www.housewares.org/show/info/ I made a few of my favorite dishes, which seemed to go over pretty well. The Bacon Fried Bananas was a big hit with the crowd. I met a ton of cool people too, Stephanie Izard http://stephanieizard.com/ snagged my Rosemary Roasted Pear Salad from the stage and I got to have a few Drinks with Chef Ming Tsai http://www.ming.com/. If you guys aren't familiar with the Common Threads Charity, you've got to check it out...It's super rad! http://www.commonthreads.org/Media.html I went to one of the auctions and got to meet with Art Smith http://www.chefartsmith.net/cms/ the founder of the organization. He's a pretty cool dude and a great chef.
I've been playing around with the ole' BBQ lately. Add some corn and apple juice to a neat foil pocket with some chili and cayenne. Wrap it up and toss it on a smokin' hot grill for about 5-8 minutes. The corn will steam in the apple juice and the spice compounds the sweetness. Once the corn is finished add a bit of grated cheese and boom bam...all done. I'm a big fan of quick and easy. Minimal ingredients with maximum flavor, simple and awesome!
I'd like to start with a simple phrase..."I love food" I really do...I find myself waking up at odd hours of the night with ideas of how to match pears with rosemary or how can I switch salties and sweets to create something new. I live in Florida and it was super hot today so this dish seemed to be the perfect fit... Pan Fried Chicken Breast with Turmeric and Chili with a fresh Avocado Mango Salsa and a bit of Cilantro. I like to mix the sweetness of the mango with the spice that has just a hint of heat. The avocado coats and carries the flavors together over the palate and the bright freshness of the cilantro cools the dish creating an awesome food experience. I wonder what tonites dreams will bring to my table? Maybe Shrimps and LIMES WOOHOO!!!
I've been on a wicked seafood kick lately. The other night I made one of my favorite dishes, a good old fashioned crab boil... the kind of dish that requires two hands, lots of beer and a shower afterward. I found a great deal on some gorgeous crab legs and knew exactly what I wanted to do. I also threw in some mussels, clams, shrimp, potatoes, big chunks of sausage and onions, added an "old bay" and left it for a bit with a lid. I served it in bowls for everyone, but I'm a big fan of the NewsPaper trick. Strain out the ingredients and drain just a bit and pile it up on a huge "picnic blanket" made of NewsPaper. Pour the broth in small bowls and melt some butter with garlic...then you all sit on the floor in a circle and dig in. No forks or spoons, no ties and dresses, no reservations, just good, messy fun!