Monday, September 29, 2014

Creative Cooking Crew: August 2014 Round-Up

This month our...


Tackles; One Ingredient, Two ways.  One hot, One cold.

Now hot and cold have many different interpretations, so these cooks got creative with temperatures, spice levels and textures.

As per usual, these hard working folks never cease to amaze and inspire.

Enjoy....


Warm, Spicy, & Savory Apple Pot Pie with Cool Apple Cream & Sweet Apple Slaw
Joan from Foodalogue


Raspberry Granita & It's Warm Sauce
Evelyne from Cheap Ethnic Eatz


Baked Alaska "Egg"
Wendy from Upstart Kitchen


Avocado DOUBLE HAPPINESS: Avocado Pasta with Crab & Avocado Coconut Ice Cream
Laura from La Diva Cucina


Pink Borscht - Beet Flan
Norma from Platanos, Mangoes & Me!


Shrimp & Red Kuri Squash Salad on Red Kuri Squash Bread
Laz from Hack Cooks





Saturday, September 27, 2014

Shrimp & Red Kuri Squash Salad on Red Kuri Squash Bread

This month our...


Tackles: One ingredient, served two ways, one hot and one cold.

I went to Whole Foods looking to buy some pumpkin.  Instead, I came home with an organic bright Red Kuri Squash.


I had never worked with this particular product.  Now that I have, I am a big fan.  The color is vibrant as the nutty flavor.  The flesh is sweet with a hint of chestnut.  Perfect for fall.  Perfect for this dish.

The dish carries the squash flavor throughout.  While delivering variant temperatures and texture.

An added bonus is a nice sweet/savory vibe going on.

Enjoy...

Shrimp & Red Kuri Squash on Red Kuri Squash Bread


Red Kuri Squash Loaf
  • 2 cups bread flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 cup cane sugar
  • 2 tsp ground cinnamon
  • 3/4 cup grape seed oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 3 cups grated Red Kuri Squash
  • 1/2 cup toasted pumpkin seeds
  • 1/2 cup sunflower seeds
  1. Heat oven to 325 F for 60 minutes.
  2. Sift together flour, baking soda, baking powder, salt, cinnamon.
  3. In a glass bowl, mix together the eggs, sugar, oil, vanilla.
  4. Add the seeds and grated squash.
  5. Incorporate the dry ingredients.
  6. Pour batter into a oiled pan loaf.
  7. Bake for 70 minutes.
  8. Cool in the pan for 15 minutes.
  9. Cool on a wire rack for 20 minutes.
  10. Slice and serve.


Shrimp & Red Kuri Squash Salad
  • Ocean Shrimp - Shell On
  • Sea salt
  • Piment d'espelette
  • 1/4 cup creme fraiche
  • Red Kuri Squash - grated
  • 1 tsp ume plum vinegar
  • 1/2 shallot - minced
  • chives - minced
  • chervil
  1. Boil shrimp for two to three minutes
  2. Remove shrimp and place in a bowl of ice water.
  3. Drain shrimp.
  4. Peel and devein shrimp.
  5. In a glass bowl, combine the cooked shrimp, creme fraiche, ume plum vinegar and shallot.
  6. Mix well.
  7. Season with sea salt and piment d'espelette
  8. Add the grated squash and chives.
  9. Serve on bread.


Saturday, August 23, 2014

Tomato Bisque with Forbidden Rice Garden

This month our...


Takes on Tomatoes....

Tomato Bisque with Forbidden Rice Garden




As an incredibly ridiculous Pizza Geek, I spend many of my nights working with tomatoes.  On some level they've become an integrated part of my life.

So, for this challenge, I really had a ton of different ways to go.  In the end, I decided to make a simple dish.

Tomato Bisque has been a favorite of mine since childhood.  It became a running joke for the ones closest to me.  Every single restaurant that Baby Laz attended, my default order was, you guessed it, Tomato Bisque.

Another reason for choosing a simple dish was to show how with a tad of imagination, even a soup can look pretty awesome.  This soup is a big hit at dinner parties.

Tomato Bisque
  • Pancetta - diced
  • Roasted Garlic cloves - oven roast at 500 F for 12 min
  • Small Vidalia Onion
  • Carrot
  • Celery
  • Leeks
  • 28 oz Organic Canned Tomato - drained of canning liquid
  • 40 oz Organic Veggie Stock
  • Tapioca Slurry - 2 tbs tapioca flour mixed with 2 tbs of water
  • Fresh Thyme, Rosemary & Bay Leaf - tied together with butcher's twine
  1. In a stock pot, render the pancetta.
  2. Remove pancetta from the pan and reserve for later.
  3. Add the onion, carrot, celery & leeks.  Sweat for 10 minutes
  4. Add the herb bundle.
  5. Add the tomatoes.  Cooks for a while to break down.
  6. Add the veggie stock.
  7. Simmer for 1 hour.  Low & Slow
  8. Remove herb bundle.
  9. Blend the soup.
  10. Strain through a fine mesh strainer.
  11. Return to the pot.
  12. Add the tapioca slurry.
  13. Bring to the boil for 3 minutes.
  14. Remove from the heat.
I did not add back the pancetta, to the final product, but feel free to do so.

Forbidden Rice
  • 1 cup Forbidden Rice
  • 1 3/4 cups water
  • Sea salt
  1. Bring water to the boil
  2. Add rice
  3. Stir
  4. Cover
  5. Reduce heat
  6. Simmer for 30 minutes
Garnish
  • Heirloom Tomato
  • Adzuki Beans
  • Mung Beans
  • Red Lentils
  • Thyme
  • Edible Flowers
Field Wheat Loaf



Field Wheat Loaf doesn't really mean anything.  It's just a name for my current favorite bread that I bake.

It's a levain bread made with a blend of different flours.


The prefect partner to the soup...

Thanks for stopping by.

Tuesday, July 29, 2014

Creative Cooking Crew July 13: Tacos Round-Up

This month the...


Takes on Tacos...

And what a fantastic array we have. Breakfast, lunch and dinner.  Perfect for your next taco party, holiday gathering, cookout or even Taco Tuesday.  This is street food done right!

As per usual, I want to thank my team members for their dedicated, hard work.

Enjoy....




Trios: Tacos, Salsa, Toppings & Music
Joan from Foodalogue



Buffalo Chicken Tacos
Victoria from Mission:Food



Savory Truffle Mini Taco Shooter
Evelyne from Cheap Ethnic Eatz



Grilled Octopus Taco
Norma from Platanos, Mangoes & Me!



Blueberry Cream Cheese Dessert Tacos
Angela from Spinach Tiger



Thai-Style Duck Taquitos with Coconut Curry Avocado Cream & Pineapple Jalapeno Salsa
Laura from La Diva Cucina



Peking Duck Taco
Wendy from Upstart Kitchen



Mini Fresh Fruit Tacos Showcase Fresh Berries
Lori from Taste With The Eyes


Two-Way Shrimp Taco
Laz from Hialeah

Inspired work by this Creative Cooking Crew.

Thank you for stopping by.



Sunday, July 20, 2014

Two-Way Shrimp Taco


This month the...


is making Tacos.

Tacos are one of my favorite food.  As with most things in the kitchen, possibilities are only limited by the cooks imagination.  I've made many varieties recently.

I think this one might just be my future favorite.

Two-Way Shrimp Taco


Two-Way is all about two different preparations in one taco.  Ocean caught Key West shrimp served Two-Ways.

Ocean Caught Key West Shrimp "Salad"

  • Key West Ocean Shrimp
  • Pickles
  • Dill
  • Roasted Piquillo Peppers
  • Mexican Crema
  • Smoked Sea Salt
  • Fresh Thyme
  • Key Lime Juice
  • Avocacdo
Fried Ocean Caught Key West Shrimp
  • Breading 50-50 blend of Rice Flour & Cornmeal
  • Fried in Vegetable Oil
Green Chili Relish
  • Jalapeno
  • Poblano Pepper
  • Roasted Green Chili
  • White Onion
  • Mango
  • Roasted Garlic
  • Rice Wine Vinegar
  • Sea Salt
  • Cumin
  • Coriander
  • Black Pepper

White Corn Tortilla, Ocean Shrimp "Salad", Fresh Thyme


Fried Shrimp


Green Chili Relish

This taco had a nice contrast of texture and temperature.  Between the cooked and the raw.  Also wonderful balance of creamy and crunchy.


Thanks for stopping by.

Sunday, May 25, 2014

Creative Cooking Crew May 14: Virtual BBQ Round-Up

This month the...


Is hosting a virtual BBQ.

Perfect for the Memorial Day holiday.

Each of our talented cooks brings a different offering to our BBQ.

I am sure you will certainly find some inspiration for your next cookout.



"Spanish Influence" Chilled Soup
Lori from Taste With The Eyes


American Beauty: Chedderwurst
Wendy from Upstart Kitchen



Yakitori Salmon
Spanish Recipes by Nuria



Grilled Gazpacho
Norma from Platanos, Mangoes & Me



Grilled Shrimp Saganaki Stuffed Tomato
Evelyne from Cheap Ethnic Eatz



Crunchy Plantains on a Stick
Joan from Foodalouge



The Porkgasm
The Kitchen Hack

Thank you for stopping by.  Be Well.


Saturday, May 24, 2014

Porkgasm Sandwich

This month the...


Tackles BBQ.

Perfect for the start of cookout season, although, here in Miami it's cookout season year round.

Our team is hosting a virtual Memorial Day BBQ that I will be posting in this spot tomorrow.

I'm bringing a porkastic sandwich infused with bold flavors.

Porkgasm Sandwich


This monster is basically composed of four flavorful components...

  1. Oven-roasted pork belly
  2. Slow-roasted pork shoulder
  3. Caramelized Onions
  4. Creamy Havarti Cheese
Just awesome...

If you like pork of course...

Add a pinch of porcini mushroom powder to your caramelized onions to add another umami punch.

I love havari cheese, one of my favorites.

Cuban bread rocks.  Butter both sides of the Cuban bread and put in the panini press.  Crusty buttery toasty finish.

This is my kind of sandwich.

I'll probably bring it to my next family BBQ.