AIRIS @airisthechef - Tumblr Blog

SAWUBONA!!!! MY HEART FOUND A HOME IN SOUTH AFRICA!

Hello, hello, hello everyone! I’ve returned after a long hiatus with a great story to tell! In spite of our nations (America) grossly over exaggerated media coverage of the Ebola virus, I hopped on a plane and visited AFRICA!!! South Africa to be exact…Johannesburg and Cape Town to be precise :).

Let me begin by saying I’ve been to A LOT of places, but South Africa (SA), by far, has been my GREATEST trip to date! Woot! Hooray me!

The PEOPLE, the SIGHTS, the FOOD, the HISTORY, the FOOD! Did I mention the FOOD twice? It was definitely on purpose.

To describe it gracefully:

Have you ever looked forward to going over to eat at your favorite aunties house for a holiday meal? No one could make a pot of gumbo better than her or stew some chicken better than her? Every place I ate in SA gave me that warm feeling like…”Someone who loves me is in that kitchen making my meal”.

LOVE, my friends, is what I tasted in EVERY single prepared meal or beverage I ingested in SA! From SMOOTHIES to FINE DINING…everything was DELICIOUS.

Listen…when you hug the lady that made your XANDER JACKSON smoothie every morning in Johannesburg in an almost tearful goodbye…She made a DAMN GOOD fruity beverage!!! I kind of want one now..as I type this at 5am…I digress.

^^The Xander Jackson: Coconut Milk, Banana, Strawberry, Pineapple^^

Anyway…The food was once again EXCELLENT and the company I kept paralleled it.

On this trip I ate, learned, “Turned Up” and repeated for 11 days straight. Please try to keep up with the following text.

Note: Please feel free to Google and/or Urban Dictionary any slang terms I use in this blog post (I.e “Turn Up”)that you may not understand at your own leisure. Thanks! -Airis

I ATE……

Let’s talk about MEAT. South Africans eat a lot of it…..A LOT OF IT! Beef, game, gator, ostrich…Just know that one or possibly ALL of these are happening at ummm EVERY DAMN MEAL!!!!!!

Let’s start here:

Day One

Was it lunch, brunch, breakfast? I don’t know, my body clock was off. A group of us enters Pata Pata (http://www.mabonengprecinct.com/entertainment/restaurants/pata-pata/) an African Diner in the Maboneng Precinct of Johannesburg, SA which is conveniently located 2 blocks away from our hostel/backpacker community digs Curiosity Backpackers (http://www.mabonengprecinct.com/properties/developments/upcoming-developments/curiocity-eastcity-backpackers/)…Please check out both!

I was told what the specials were and I decided to order the rib eye which came with steak fries and a garden salad. Slightly jetlagged and tipsy,

I couldn’t do the calculations from grams to ounces (oz) fast enough. I unsafely “assumed” that 700 grams would roughly be about 8oz at best.

And then, to my table arrived this:

Both pleased and mortified, I made a feeble attempt to eat it all…but alas…FAILURE.

TRADITION

I must admit that I was in Joburg a few days before I actually ate some traditional South African food. There was so much food near and around us that was SOOO good. I even ate Mexican food, more than once….:/ sorry.

^^ SPICY CHILI FRIES W/GUAC AND PICO^^

^^CHICKEN CHIMICHANGA THAT TASTE LIKE JESUS MADE IT!^^

Fortunately all my international food meandering came to a stop once I ate lunch at a local restaurant in Soweto (sorry the name escapes me). There, I ate Oxtail in Red Wine Sauce w/ Pap (a local side dish that I like to describe as if grits and mashed potatoes had a baby), Pumpkin and Spinach. Granted it took about an hour to come out…DELICIOUS is not the word!!!!

I also went to Cape Town, SA! Upon touching down on Western Cape soil, I headed to the Biscuit Mill Market where a friend and I ate ALL THIS…….

^^GRILLED ASSORTED MUSHROOMS W/HERB OIL^^

^^DIM SUM^^

^^OSTRICH BURGER^^

^^KIELBASA^^

^^PAELLA..WE DIDN'T EAT ANY..NO ROOM BUT IT SURE AS HELL LOOKED GOOD!^^

^^LEMON MERINGUE PIE^^

My face went from:

To:

In just a few short hours! ^^BBQ BEEF KABOB^^

That night, we enjoyed some very lovely Ethiopian food!

^^ETHIOPIAN FOOD IS EATEN WITH YOUR HANDS..SO FIRST...^^

^^FOOD IS SERVED ON A COMMUNAL PLATTER TO BE SHARED BY FRIENDS!^^

^^THERE ARE ALL TYPES OF CURRIES HERE BOTH MEAT AND VEG TO BE EATEN WITH "INJERA"..THE FLAT BREAD THAT SURROUNDS THE CURRY..YUM!^^

The next night, we (Nomadness Travel Tribe) had the honor of having a wonderful dinner hosted for us by the Cape Town Board of Tourism. The dinner was held on the VA Waterfront and to say it was a treat is an understatement. That dinner was the BOMB!!!!

We had four courses. I have to say that this dinner made me see some of the parallels between African and New Orleans cuisine.

BRIEF HISTORY LESSON: New Orleans was settled by the French and Spanish and after the Louisiana purchase, saw an influx of free people of color (from Haiti) and also African slaves.

The first course really hit home for me. It was seared scallops in a crawfish bisque,asparagus and radishes.

Taste like I was sitting in a restaurant in NOLA! The rest of the meal was just as delicious with classical French preparation executed flawlessly.

^^LEMON SORBET...THIS WAS A "PALATE CLEANSER" BETWEEN COURSES"

^^SEARED LAMB W/TRUMPET MUSHROOM, POTATO FONDANT AND PORT WINE SAUCE^^

^^VANILLA PANACOTTA, HONEY COMB, FRESH BERRIES^^

Oh….and did I mention we had OPEN BAR!!! My table kept it classy and mostly drank Rose….several…bottles..of…ROSE!

^^CHEERS TO THE CAPE TOWN BOARD OF TOURISM AND NOMADNESS!!!!^^

Thank you Cape Town Board of Tourism…Nomadness Travel Tribe loves the hell out of you!!!!!

So after ALL that eating, I finally/randomly got a chance to cook! A few of the members of my group mentioned to me that there was a culinary school not far from where we were staying in Maboneng. Of course I wanted to go too! I’m always interested in what’s going on with culinary students….the future of our GREAT industry. I headed over to the JHB Culinary and Pastry School where I met Chef Owners Kelvin and Jarlyne Joel. After a brief convo, I was invited back the next day to teach a class on Chicken and Waffles! The concept of sweet and savory dishes in SA is well…foreign. :/

Instead of waffles Chef Kelvin told me they had a really good flap jack recipe. We had Buttermilk Fried Chicken, Flap Jacks and Blueberry Compote. The students were WONDERFUL! I was very impressed by the fact they were so inquisitive and advanced for first semester culinary students. This was an experience I’ll never forget!

And then there was the........

TURN UP!!!!…..

It began the first night when we attended a Talib Kweli concert at the Hard Rock Café in Sandton. Here is where we “popped” the first of many, many, many bottles in SA…many.

We went out to tons of clubs from classy to absolutely, unequivocally, undeniably RATCHET!

As usual, here are only a few pics in order to protect the innocent!

^^SOMETHING WAS IN MY EYE(S)^^

^^TALENT=ALL OF THE ABOVE^^

I LEARNED….::Singing:: Welcome to Soweto! Welcome to Soweto!

As any true pro would, we all woke up bright eyed and bushy tailed the following morning to attend a tour of the Nelson Mandela house in Soweto! Wow! What a fearless, compassionate leader he was! Also, what a small house!?! Less was more in those days.

The next day we visited the Lion Park in Jeppestown! There I saw Ostriches…

^^SORRY I ATE YOUR BROTHER DUDE...^^

Zebras, Lions, other Fawn like animals? And oh yeah….I got to pet a Cheetah!!!!

This experience was AWESOME but at the same time I was scared as….F@#$!!!! These animals were WILD and UN-DRUGGED! One false move…I.e. One member of our group deciding to separate from us and was then targeted by the CHEETAH. The CHEETAH was the only one who realized said person had separated from the group. After which we stood still(and quiet) 20 minutes while the Cheetah was lured back to its vehicle with meat.

Oh and then there was the guy in our group who decided to wear a tank top with the full face of a LION on the front. He had to turn his shirt inside out. Word to the wise, DON’T DO THAT…EVER!!!

Shit was real at the Lion Park…. but I had a BLAST!

In Cape Town, we got to go on top of Table Mountain which is one of the 7 Wonders of Nature in the World!

CHECK OUT THE VIEW!!!

https://www.youtube.com/watch?v=FV4U01-PbrI

From the top of Table Mountain, you can see ALL of Cape Town plus neighboring mountain peaks like Lions Head and Devil’s Peak.

We also traveled to the Cape of Good Hope, the southern most part of the entire African continent.

To top it ALL off ladies and gentlemen, WE SAW PENGUINS!!! Now tell me who the HELL doesn’t like a PENGUIN???!!!

These African penguins survive off of fish and squid and live on the beaches in the Southern most points in Africa. African penguins are an endangered species.

Fun Fact: They are also known as “JACKASS PENGUINS” for the donkey like sounds that they make.

Honestly, this is just a brief summation of my trip. I ate so much more (now I’m trying to lose about 50lbs.). I also saw and experienced many, many more people, places and things. But I hope you got a really good feel for my experience as I will not be typing more ;).

Til next time folks!!!

Please enjoy the South African recipe below (Taken from Tastes of Africa; By: Justice Kamanga):

TOMATO AND MEATBALL SOUP

#southafrica #food #capetown #capetowntourism #johannesburg #nomadnesstraveltribe #Airisthechef

IT’S BEEN A LONG TIME…..I WENT TO BALI !!!

Happy New Year everyone! I hope the start of 2014 has been AMAZING for you so far! As for me, I’m once again recovering from yet another epic journey. This time, it was to Bali, Indonesia….WOOOOOT!

Bali has been my number one destination spot since before I even knew where it was on the map…real talk. For those who don’t know, Bali is an island of Indonesia which is a part of South East Asia. Some of Bali’s neighbors are the Philippines, Australia, Malaysia…to name a few.

Denpasar was where I was headed!

To get there, it took about 2 days total with connecting flights. I flew twice internationally, from New York to Abu Dhabi UAE and then from Abu Dhabi to Jakarta, Indonesia. Once I got to Indonesia, it got a little bit…ummmm…Shady as Hell!!!!! Myself and several other travelers that were part of my group purchased flights on some local airlines. Let’s just say the airport was hot, we had to pay a “tax” to get into our boarding areas (you read that right) and our flights left 7-10 hours (I’d stopped counting) later than they were supposed too. HA!!!!! But I’d made to Indonesia, I was hype!!!!!!

http://youtu.be/Lb-OhhIHldE <---CLICK HERE TO SEE MY JOY

Please note that this was the “first” time we boarded the plane.

No worries!!! By about 2:00 am, we’d finally touched down in Bali!!!!

Where I laid my head…..

Most of the group stayed in a compound/hotel up the block from where I joined the travel group leader…in a Tree House! Wait…wasn’t I in a room with a tree in the middle of it in Brazil???? I’m sensing a theme here… Anyway, picture this: After driving down one long, dark driveway, you turn right down a shorter darker driveway and you’ve reached Villa Kaixu (pronounced Kai-yu)! I dug deep into my Girl Scout days as we were staying in a literal tree house open to the jungle complete with an outdoor toilet and shower. Everybody’s not built for this shit!!!!

Ok... it wasn’t that bad…lol…But make no mistake about it, we were sharing space with wilderness!

This guy was NOT selling car insurance!

FOOD…..

So I don’t know if you’ve noticed, but every trip I take is a culinary odyssey for me. As a matter of fact, everyday I wake up is the start of a new culinary odyssey. But I digress….Back to Bali!

There is SO much great food to be eaten in Indonesia I don’t even know where to begin. Let’s start with one of my top Balinese delicacies, the FRIED BANANA! I love all things banana, but this shit right here..I said this shit right here…….CRACK! The texture of the bananas in Indonesia are like a banana and a plantain had a baby. The banana is dipped in a tempura like batter and the deep fried to golden, crispy perfection. I had them plain, with honey, with ice cream and syrup….etc. Pure Yumminess

Rice Fields…

Bali is one of the world’s top rice producers. The rice fields found all over Bali are lush and bountiful. So if you’re going to eat a rice dish, what better place to do it than in BALI!

I can’t lie…I didn’t taste not a single difference between rice in Bali and Uncle Ben’s. But WHATEVER, I was eating rice in Bali and once even at a restaurant that was in the middle of a rice field.

Who do I need to talk to in Bali about more contemporary plating skills?

Eggs…

Everything, I mean EVERYTHING, had a fried egg on it! I love eggs so this was a treat for me. There were chickens in all the neighborhoods. In my mind, every egg I ate came from a chicken up the block somewhere. Talk about “farm to table”..Bali invented that shit! I even got a chance to try Bali’s version of a deviled egg. It was a boiled egg with sambal chili sauce…very tasty.

Fusion.......

As much as I love to explore cultures through food, I still like to eat things that remind me of “home” while I’m away. Two of my favorite foods PERIOD are tacos and BBQ ribs. I got to try the Balinese version of both. The tacos I had were spicy coconut, curry and chicken! FLAVORGASM………………………………..................................

Next, I had ribs at a very popular restaurant called Naughty Nuri’s Walung http://www.naughtynurisbali.com. Naughty Nuri’s is on all sorts of list for “Best” this and that. The ribs are tender, smoky and covered in an Indonesian style BBQ sauce. These ribs were SMACKIN…but not the best I’ve ever had. Sorry.

Street Meat….

Usually, I don’t eat food from random men selling grilled meat in random places. However, I’m so glad I didn’t pass up the opportunity to try this beef satay! It was cheap, fresh and delicious and the men cooking and selling it were pretty cool too.

Friends over beef satay!

Random ish….

So a few of us went to a club/restaurant with the most expensive, shitty, tasting menu that I’ve ever seen. Hungry and short on cash, we wondered next door and found a questionable looking spot with a decent menu and better prices. As it turns out, we wound up eating some of the best food I ate in Bali. I ordered fried calamari (I forgot to take a pic, I was dumb hungry) and a steak sandwich that was way tastier than it looked. As an added bonus, I had this banging ass peach tea with pieces of peach in it! Praise the Lord!!!!

There's that plating again.... :/

I also saw this “Food Cart” close to the beach where they filmed part of Eat, Pray, Love. Pastries that look like hamburgers and pizzas…Ummmm No Thanks!

All in all, I had a splendid time in Bali! I’m definitely going to go back!! Who wants to come along?? There’s so much more to tell about Bali…but I’m tired of typing..lol. Til next time....

Check out this dish I made after returning from Bali and getting over my depression that I was now back in cold ass New York City…

It’s an ode to South East Asia recipe: Curried Noodles, Shrimp, Bok Choy, an Egg Over Easy, Red Thai Curry, Soy, Lime, Scallions, Love etc….

Caption: For the recipe, email me [email protected]

All photos were taken by Airis the Chef, LLC. For airisthechef.com

Amai akanbo no iesu o arigato! Watashi wa, Tokyo (Nihon) ni ittekimashita! Translation: Thank you Sweet Baby Jesus! I went to Tokyo (Japan)!

What’s up ya’ll?!!! I’m back after a very looooong hiatus from blogging. Well actually, I wasn’t on hiatus…I was once again working as a restaurant chef which was sucking up all my time (and the life out of me). WANKERS!

Anyway…In the midst of hard labor, I once again found the time to take a vacay!!!! HOORAY!!! :)

This time I went as far around the world as I could possibly go and I went to Japan…Tokyo to be exact. I had a BLAST! There is SOOOO much to tell…However, I won’t tell EVERYTHING in order to protect the innocent…and myself…lol.

First, let me just say that Japan is one of cleanest places I’ve ever visited. So clean, that there were several times during my visit where people were willingly lying on the ground.

^^Look @ how clean the ground was! He'd had a few...but it was all good...seriously^^

^^See...he was fine^^

The people are SUPER polite! I can’t tell you how many bowing contest I participated in. “Arigatougozaimasu” = Thank you very much…Then you just commence to bowing..lol. SIDE BAR: WE should start bowing in America…I’m just saying. That shit is mad respectful!

Japanese LOVE BLACK PEOPLE and hip-hop culture! It’s serious! There were many times when I felt like I was still in NYC..but not really. If I can hear Jay-Z in the donut shop (un-censored), then that’s a good day for me.

^^I taught them how to Dougie^^

FOOD

The food in JAPAN fucking touched my soul!!!! The Japanese take the statement “Fresh is Best” to all new levels! I know a lot of my chef friends and food snobs are wondering “Airis, did you get to eat Sushi at one of Jiro Ono’s restaurants?”…..Umm no….Though I’d love to!

I have to be honest, everyday I was in Japan, I ate food (not exclusively) from the 7-11 convenience store. Before you turn up your noses, you MUST know that this was some of the freshest, most delicious food I have EVER eaten!!! This was a big plus too because Japan can be pretty expensive. I had everything from sushi, to ham and cucumber sandwiches to the current love of my life RAMEN!!!!!!!!!!!!

^^This fuckin sandwich was so fresh a delish....I can't..I threw down my mic^^

^^Green Tea and Sushi from the 7-11 about $3..Winning!^^

RAMEN…..

On the plane ride to Japan, for lunch we were given a cup of ramen noodles and a roast beef sandwich. At that moment I realized two things 1.) OH SHIT! I FORGOT I’M GOING TO BE USING CHOP STICKS…FOR EVERYTHING! (I’m not the worlds best chop stick user) and 2.) I’d forgotten how much I love ANY sort of noodles..in broth…sauce…I don’t care!

Soooo, once I touched down in Japan, I commenced to consuming as much ramen from as many different places as I could. All of it was extremely delicious!

INTERMISSION

There were restaurants in Japan that in America would be referred to as “Holes in the wall” that were, in fact, 2-3 Michelin Starred establishments. For those who aren’t familiar, Michelin Star ratings are the highest forms of recognition for excellence that only select restaurants world wide receive. AMAZING!!!

Next we participated in a traditional Japanese Tea ceremony. Our hostess was extremely solemn and disciplined. We were required to sit “Indian style” for about 20 minutes…there was a lot of squirming going on..lol. During the ceremony we were each made a cup of Matcha (Green Tea) which was blessed. Also, we were served a “sweet snack” which was made from potatoes and red bean paste. The snack was an acquired taste…………………………

My most memorable food experience was at the Tsukiji Fish Market! We got there before it was open to the public so we were FORCED to walk the streets surrounding the market…and EAT! And Eat I did!

I ate the worlds largest oyster.

I ate a salted, grilled fish.

I ate this…Bacon wrapped onion thing-a-ma-jig……I have NO idea what this was but it could possibly be one of the BEST things I’ve ever eaten!

^^She made it^^

I was given this gigantic bean. I think it’s a magic bean.

^^Airis the Chef! and the Bean Stalk!..coming to a theater near you^^

I also ate copious amounts of tiny, whole, dried fish of varying flavors and drank tea.

P.S. This all occurred before 9:00am.

Finally, the fish market opened to the public. It was busy. It was wet. I got hit in the back of my leg with a bloody fish. I was done. The End.

The last night we dined at an Izakaya in an area of town called Shibuya. An Izakaya is an “All you can eat”/ “All you can drink” restaurant and bar. You pay one set price and you can order from the food and drink menu for 2-3 hours…non-stop. WHAT ON EARTH COULD BE BETTER THAN THAT?????? The pics below say it all…PURE JOY!!!

^^JOOOOY TO THE WORLD..THE BEER HASSS COME^^

BONUS

Their everyday beef in Tokyo happens to be the most expensive type of beef you can buy in the United States…Kobe Beef!!!!

Fact: Kobe beef come from Wagyu cattle found in Japan. This type of beef is referred to as a “delicacy” because of its full flavor, tenderness and fatty, marble texture.

The cattle is basically pampered like a child by being massaged daily and fed beer and sake during the final fattening process.

Not a bad life!!

^^This is the neighborhood grocery store Kobe^^

At the end of the day folks, Japan is a MUST add to your list if traveling and food are your vices! If you don’t want to take that flight on your own…but love experiencing it vicariously through me…I TAKE DONATIONS…:)

I’ve once again had a chance to view food from a different perspective. Clean food, smaller portions, simplicity….Food at its BEST! JAPAN….HOORAY!!

Until my next adventure…….Take it light and Take More Chances!!!

P.S. No recipe today….If a type one more thing…I may faint…Thank you for understanding!

-Airis the Chef!

MOMMA, I RODE IN AN RV…AND I THINK I LIKED IT!!!!!

So, for those of you that don’t know, I just did some totally fucking EPIC SHIT!!!!!!!! I rode half way across the United States of America in an RV with 4 other people! Yes!! I’m still hype…the shit was amazing!

Before I begin my story, let me just say this: Remember the photo of the RV that I posted in the my previous blog? I said something to the effect of “I hope it’s not this one”…..WELL….It was that one..a bit bigger though! LOL…But it turned out to be super nice inside and out. Life is funny.

Anywho, let’s start from the top. I was a part of the Nomadness Travel Tribes very first College RV Tour. The purpose of the tour was to travel across the country to colleges (HBCU’S=Historically Black Colleges and Universities) to educate college kids about TRAVEL (international and domestic). Each crew (RV) member was strategically chosen for there specific skill set that we brought to the table. GO HERE ---> http://nomadnesstv.com/blog/2013/4/17/nomadness-rv-crew-2013.html for specifics.

Each crew member came in on different legs of the trip. My leg was TX-AZ-NV-CA. It wound up being Houston, TX-Fort Worth, TX- Roswell, NM-Flagstaff, AZ-Las Vegas, NV-Los Angeles, CA. Whew..that was a lot of joints in a short period of time.

First stop….H-TOWN BITCHES!!! I definitely couldn’t stop in Houston and not holla at my boys Seth Siegel-Gardner and Terrence Gallivan at their hot new restaurant The Pass & Provisions. The restaurant is one half casual dining (Provisions), one half fine dining (The Pass) = One fucking AWESOME restaurant and space!!!! If you live in or you’re planning a visit to H-Tizzle, this restaurant is a must!

Check em’ out : http://passandprovisions.com/

The next eatery I stopped into (that was nothing short of amazing) was none other than the GOLDEN CORRAL in Fort Worth, TX. I know, I know…you’re wondering “How in the hell did she go from food elegance to well…a buffet?” Listen people, I tell you NO lies. This spot is going to make it on my 2013 “That shit was crack” list hands down. Everything was fresh, delicious and well seasoned! They even had cotton candy! Hooray!

I’d like to give an honorable mention shout out to the McDonald’s in Ennis, TX. We didn’t eat there, but if we did, we could have easily done it (eaten) off of their floor. This was THE NICEST FUCKING MICKY D’S I’VE EVER SEEN IN MY LIFE! The bathroom was like one out of a 5 diamond hotel. I felt super safe in that bitch. Shout out to Ennis, TX McDonald’s Crew…. I’M LOVIN IT!

Up next was the breakfast potatoes at the Best Western Hotel in Roswell, NM. Pre-packaged, IQF (Individualy Quick Frozen), small diced potatoes at their finest. You should also be happy to know that “Aliens were welcomed” at most, if not all businesses located in Roswell. Weird…..to say the least.

Moving on to Vegas. Ahhh Vegas! To be honest, I don’t remember eating much in Vegas. It was more of a liquid diet of sorts.

^^THAT DEFINITELY WAS NOT COFFEE IN MY CUP^^

Oh yes…before the evening festivities, I almost forgot I had the BEST damned burrito bowl and guac of my life at Asada’s Tacos located in Downtown (Old) Vegas. The bonus was the crispy tortilla chips on top! Yummy!!

^^Yo quiero Asada’s Tacos? Ah, si, si, si, bendejo!^^

Then there was LA! No food of note there…sorry LA…lol.

Unfortunately, the only actual food I was able to make on the RV was a few sandwiches and this sad ass salad. :/

It was completely circumstantial….really

So that completes the food portion of my RV, cross country experience. I suggest that everyone takes a road trip like that atleast once in their lives. It was definitely one for the record books.

And now….A RECIPE!

I’m tired so I’m recycling this recipe from another blog I wrote (for another website). <-- Check me out at www.onhergame.com under tail gate recipes.

CUCUMBER HUMMUS CUPS

What you need……

Makes 24 portions

2x English Cucumbers (Cut into 1 inch pieces and scooped out with a melon baller)

16oz Chick Peas (Drained with the liquid reserved)

1x Lemon (Juice + ¼ of the zest)

2x Garlic Cloves (Chopped)

2T Tahini

TT Salt

** Roasted Red Peppers (Garnish)

*** TT= To your own taste

** = Optional

What you need to do….

1. Put the chick peas, lemon juice and zest, garlic, tahini and salt in a food processor and blend until smooth. Add liquid from the chick peas as needed to adjust consistency.

2. Spoon a teaspoon of hummus into each cucumber cup and garnish with roasted red peppers.

Note: For aesthetics, you can put the hummus into a piping bag and pipe it into the cucumber cups.

3. ENJOY!!!

#airis airisthechef nomadnessrv food jokes

FOOD, FOLKS AND FUN!!!!…. MAYBE TOO MUCH FUN?!

^^DON'T WORRY...I'M WORKING OUT...^^

What up peeps?!!! I’m back! I know it’s been a while but I’ve been doing a whole bunch of shit this past month! First off, I went through serious withdrawal/semi-depression after coming back from Brazil. It’s like I went from PARADISE (YAY!!!!!) to COLD ASS NYC (BOOOOOOOO!)……

I’ve been eating mangos everyday and listening to Bossa Nova and Funk music on Pandora. WTF?

^^GONNA EAT ANOTHER ONE AFTER I POST THIS^^

Anywho…During my Brazil withdrawal, I’ve been doing A LOT of hanging out with friends. So much so, I’ve now put myself on a personal time out from “hanging out” because it got so out of hand..lol. I had fun though and I will leave out the details mostly to keep my integrity ;).

The rated PG parts of my hanging out however, included tons of food! Yes!!!!! (See intro picture).

I ate at a few restaurants…Miss Favela (Brazilian), Vanessa’s Dumplings, Some sub-standard Baha Mexican spot in Union Square..and DBGB, to name few. I also cooked a bit…pork dumplings, shrimp etoufee, dry rubbed ribs and blah, blah, blah ;).

In addition to ALL that, I did some catering for a REEBOK launch party. I made Coconut Shrimp 2 ways (Fried and Cold Poached in Coconut Milk) with Spicy Mango and Cilantro Sauce. Yummy!!!

^^SHE DID A TON OF QUALITY CONTROL...I.E. TASTING THE SHRIMP...THANK YOU!^^

March was eventful…to say the very least!

For my next adventure, in a few weeks I’ll be riding/cooking on an RV halfway across the U.S.!!!!!! From TX-AZ-NV-CA!!!!!!!!!!!!!!!!!!!!!!!!

^^PROBABLY/HOPEFULLY WON'T BE THIS ONE^^

To be continued……………………….

And Now….A RECIPE!!!!!!!!

YAKA MEIN (New Orleans “Old Sober” Soup)

What you need…..(the SUPER simple way…don’t stress ya self)

½# Left over Roast Beef (Cubed or Shredded and Chopped)

1# Spaghetti

2QT Beef Stock (or broth)

1bch Green Onion (Sliced Thin)

5x Boiled Eggs (Boiled to your liking…I like em SOFT)

4T Soy Sauce

TT Cajun Seasoning (insert your favorite brand here)

What you need to do……

1. Get a pot of salted water on the stove and get it boiling. Then let that pasta swim!!!! (COOK THE SPAGHETTI…THANKS!)

2. Boil the eggs too!

3. Combine the beef broth, soy sauce, cajun seasoning and roast beef in a sauce pot. Bring to a boil, then reduce to a simmer.

4. TASTE THAT SHIT!!! Do you like it? If so, good, you’re done..Yay!! If not, adjust the seasoning to your liking and guess what? You’re still done!! HOORAY!

5. Put about 3 oz. of the spaghetti in a bowl or a large Styrofoam cup.

6. Ladle about a 1 ½ c. of the beef broth mixture over the noodles.

7. Add the green onions and ½ of a boiled egg.

8. EAT IT

#Airis #Airisthechef #food #Cajun Food #FUN #HUHBRUH

BRAZIL….EU TE AMO (I LOVE YOU)!

So as promised…and more as a favor too you than myself…I went to Rio de Janeiro, Brazil!!!!!!!!!!! ;) All I can say is Brazil is a beautiful country filled with beautiful people. My experience there was so great that I’m a) Planning to go back really soon and b) I’m in a little bit of a funk now that I’m back in NYC.

But I digress…On too the details!

I flew alone and met up with my group in Rio from the Nomad.ness Travel Tribe. ß--- Check em out www.nomadnesstv.com it’s an awesome group of urban travelers from around the world. We stayed at a beautiful house in the neighborhood of Santa Teresa (or Gloria…that’s what we told the cabbies) and it was located on a very high point of a hill/mountain. My room was bungalow styled and huge! In the spirit of not disturbing nature, my room had a tree in the middle of it….Yes!!!

FOOD RELATED: There was a very giving and fruitful star fruit tree on the property as well as a newly grown avocado tree, a banana tree and a looming jack fruit tree located very closely in the yard next door.

We had a host, Andre, who was a local Brazilian (and world traveler) but most importantly…one of the finest mixologist I’ve ever met! Caiprinha’s, Passion Fruit and Watermelon Cachaca Cocktails ß--AMAZEBALLS!

I’d have to say that this trip was so amazing because we experienced most of it from the standpoint of the locals. What would the locals do??? Where do they eat???? Where do they party??? Etc…..

Sooo… since this is a food blog, I guess I’ll get to talking about the food! I’ll leave out the parts about the copious amounts of sexy men in Brazil and my incessant need and urge to become the mother of one or many of their children.

Once again…..I digress…lmao!

Ahhhh…the FOOD:

As an overall culinary experience, I’d have to say that the food was a bit…well…underwhelming….:/ However, in the spirit of my glass always being half full, there were some highlights!!! Yay!

One of them was a wonderful (traditional) meal in a favela in Leme which is close to, but never to be confused with, Copacabana. The meal consisted of salad, rice, black beans, chicken, fish and steak. Everything was deliciously seasoned to perfection!

Another hugely memorable meal I had was in the town of Niteroi, Rio de Janeiro, Brasil at the local fish market. This fish market was like a culinary wet dream! Not only did they have tons of fish and crustaceans indigenous to the land, but after you purchase it, you can bring it up two flights of stairs to a selection of about 10 restaurants and have your fresh fish cooked for you any style you like!!!! Additionally, you can select a traditional Brazilian side dish.

^^CONGRO ROSA^^

The fish that I selected is called Congro Rosa. Congro Rosa is found along the coast of Southeastern Brazil at depths in the water of up to 2500m below the sea. The congro was steamed with tomatoes, onions, garlic, cilantro and other tasty things. The side dish we had is called “Piroa” and its sort of a potato/fish soup that totally taste like CRACK!

I’d have to say, the food(s) that amazed me most in Brazil was the vast array of FRUITS!!!!!!!!!! Wow….bananas, mangos, guava, acai, coconuts, sugar apples, star fruit, passion fruit, strawberries!!!! The fruit game in Brazil is so serious that, real talk…I may NEVER eat fruit in the United States again…lol. Fresh Coconut Water and frozen Acai were my two favorite drinks.

Sorry…no recipe today :/... But I got ya next time for sure!!!!

Brasil……Eu te AMO para SEMPRE!!!!!!!!!!!!!!!!!!! Brazil….I LOVE you FOREVER!!!!

OK….I lied…here’s a quick recipe. I made this for the member’s of our group in Rio.

GARLIC AND LIME SHRIMP

What you need…..

1# Shrimp (Heads and shells on..WORK for it!)

5x Garlic Cloves (Chopped)

1x Lime (Juiced)

½ t Red Pepper Flakes

1T Cilantro (Chopped)

1T Parsley (Chopped)

1T Green Onion (Chopped)

2T Olive Oil

TT Salt and Black Pepper

** Seasoning Salt

OPTIONAL**

__________________________________________________________

What you nee to do……

1. Heat up the Olive Oil in a large saute pan (high heat please and thanks).

2. Add the garlic and cook until tender.

3. Add the shrimp to the pan and season with salt, pepper OR season salt, red pepper flakes and lime juice.

4. Cook shrimp all the way through.

5. Toss with the fresh herbs (cilantro, parsley, green onions)

6. SERVE THAT SHIT!!!

#Brazil #Rio de Janeiro #Food #Airis #Airisthechef #Nomadnesstraveltribe

TRAVELING TO NEW ORLEANS ON THE 11TH DAY OF THE NEW YEAR= EATING HEALTHY FAIL!!!!!!!!!!!! :/

^^World famous Cafe Du Monde Beignets being introduced to my mouth^^

Well, this definitely wasn‘t in my health plans for 2013 but….. I had to come to New Orleans for an emergency on January 11th. January 10th was the official last day of my healthy eating (for now). I’ve eaten so much good/bad food in the last week and a half that it’s almost embarrassing. My body is thankful and disappointed all at the same damn time!!!

I started off strong…doing P90X (intense exercise videos) in the mornings (2 to be exact) to burn extra calories etc. However, fried shrimp, catfish, oysters, gumbo, turtle soup, Raising Canes, REAL Popeyes, home cooked food…etc…etc…etc….TOOK ME THE HELL DOWN!

P.S..I also had a drink called a “Bill Cosby” at a Tapas bar, that was watermelon flavored (?hmm)…they played merengue before 8pm and bounce (music that originated in New Orleans…google it..you must to get a full understanding of what was going on in there) after.

^^2 of my bff's, bill cosby's and myself^^

The food down here is just SO GOOD! <---I just said that with a straight up hug in my voice. Everything (almost like 99.5%) is seasoned so well with fresh vegetables, Louisiana dry seasoning blends and LOVE. I’d have to say that’s the big difference between “ethnic” food and “culinary show boaters”…..LOVE. It’s easy to use classic cooking techniques, fruit and veg that’s in season, expensive cuts of meat…blah blah blah!!! But most people I know, of all races, want to eat food that’s comforting and delicious most days. New Orleans definitely has that ON LOCK. Even fine dining establishments in New Orleans follow the same laws of flavor and comfort with refined techniques. New Orleans is special!

^^ A small sample of all the crack goodness I've been ingesting^^

Sidebar: We don't have Chick-Fil-A in NYC...OK smart asses?! :)

_____________________________________________________________________

In other news……

My plan for 2013 is to take this show on the road….internationally (and domestically)!!!! I’m going to travel around the world, eat, cook and tell you all about it in this here blog!

My first stop…Rio de Janeiro, Brazil!!!!!! Stay tuned….this could be good ;)

_________________________________________________________________

I haven’t done any cooking in the last couple weeks :( so here’s a recipe of the best thing I’ve eaten so far on this trip to my dear NOLA!

Turtle Soup Bitches!!!!!!!!!!!!!!!!!!!!!!!!!!!! Woot woot! I ate some at Harbor Seafood in Kenner, LA…and that shit was CRACK!!!!!! It also comes with a shot of Dry Sherry….it’s supposed to be poured into the soup ;)

(This recipe is from Commander’s Palace, New Orleans, LA)

Commander's Palace Turtle Soup au Sherry

10 ounces (2-1/2 sticks) unsalted butter

3/4 cup all-purpose flour

1 pound turtle meat, cut into 1/2-inch cubes

1 cup minced celery (4 stalks)

2 medium onions, minced (2 medium)

1-1/2 teaspoons garlic, minced

3 bay leaves

1 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon freshly ground black pepper

1-1/2 cups tomato purée

1 quart beef stock

NOTE: If turtle bones are available, add them to the beef bones when making the stock for this dish

Salt and freshly ground black pepper to taste, as needed

1/2 cup lemon juice

5 hard-boiled eggs, finely chopped

1 tablespoon minced parsley

6 teaspoons dry sherry

1. Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.

2. In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.

3. Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.

4. Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.

NOTE: I hope this shit tastes good!?!...It's NOT my recipe and I have NOT tried it yet. Bon a petito! :)

#New Orleans #Cajun Food #Airis #Turtles

IT’S THE NEW YEAR BITCHES!!!! LET’S EAT….HEALTHIER??? :/

^^^ A GREAT GIFT I GOT FROM A FRIEND IN THE MAIL^^^

Happy New Year everybody (everybody,in my mind, are the 1000‘s of people who read my blog)!!!! I’m not a “Holiday” person but I do like the New Year for some reason. I guess I like what it represents…”An opportunity to start fresh”! Although, every day we wake up is a “NEW” opportunity to start fresh (#namastebtchs)!

One of the most common resolutions for a New Year is for one to change his or her diet. Let me be the first to say that I HATE diets!!! However, as I get older, I realize I can’t eat Taco Bell and shit and just rock like I used to at 20.

Diets, in my opinion are a lot of times unrealistic. Unless you doctor says “If you eat one more bite of ____, you’ll die”….FUCK DIETS!!!! Woooooo! Let’s be real folks, Rome wasn’t built in a day and you can’t stop eating all your favorite foods in a day (myself included). However, what you CAN do is make better decisions about what you eat, eat more often with smaller portions.

Americans by nature (or by social force) are FAT ASSES! If restaurants served proper, healthy portions sizes there would be riots nation wide! We are conditioned to eat fuckin copious amounts of food all in one sitting….ALL the time. I’m not saying stop, it’s not my place, but I am saying TAKE THE REIGNS on your health and eating!!!

NOTE: I WILL NOT be posting healthy recipes for every blog entry the rest of 2013!!! That’s not my area….sorry! But the least I can do is start off the year healthy, right?

P.S. The cook book pictured above is pretty fucking good….but the language in there…GEESH…..this book even makes ME blush!!!

And now….A RECIPE

BAKED TALAPIA or (insert your favorite protein) w/ Garlic, Tomatoes, Jalapenos, Onions, Cilantro, Kale and Spinach…YESSS!

Sidebar: I use a lot of Talapia because I live in the hood and the fish choices are limited @ my neighborhood grocer. I do eat all types of other fish though…like catfish…lol.

What you need…..

4pcs. Talapia

1x Onion ( sliced thinly)

4oz Diced Tomatoes

TT Garlic (sliced thinly)

TT Jalapenos

2T EVOO

TT Old Bay <--- (Has less sodium) or use your fave seasoning

¼ bch Cilantro

_____________________________________________________________

1# Kale

½ # Spinach

TT Garlic

1T EVOO

TT Salt and Cracked Black Pepper

What you need to do……

1. Turn your oven on!!! 350 degrees will do!

2. Line a baking pan with aluminum foil. Cover it with 2T of Evoo, Onions, Jalapenos and ½ of the garlic.

3. Season the fish on both sides and place on top of the above mentioned ingredients.

4. Cover fish with tomatoes, remaining garlic and cilantro.

5. Place a sheet of parchment (or wax) paper over the fish and a sheet of aluminum foil over that and cover the pan tightly.

Note: This creates a steamy environment for all those delicious ingredients to cook in…and the best part…it makes it’s own sauce!!!!

6. Put it in the oven for let’s say 20 minutes. Check it out to see if it’s cooked to your liking.

Meanwhile….back at the Kale and Spinach Ranch..

7. In a pot, heat up 1T of EVOO.

8. Add the garlic and sauté (gently…don’t burn that shit).

9. Add the kale and season with salt and pepper. Sauté for about 2 minutes then add the spinach and season.

10. Let this cook (down) until it has the “bite” that you prefer.

( Add a little water if it’s too dry)

11. Plate that thang and eat it!!

Note: If you see an ingredient in there that you don't like (other than the protein) swap it out! However, if you get too weird and go "way off the beaten path" with your ingredient choices, don't blame me if it comes out tasting like shit!

You’re Welcome….Airis :)

#2013 #Healthy Recipes #Airis

10 Things I ate/experienced this year (2012) that made me say…”THIS SHIT IS CRACK”!!!!

^^MY NEW ADIDDAS=CRACK!^^

First of all, let me explain what this means for my readers that are unfamiliar with “slang” and/or phrases or terms from the urban vernacular.

Ehh ummm….This shit is crack: This may possibly be the best experience I’ve ever had. This phrase can often be ended with the word “son” or the phrase “ya heard”.

Example: I’m listening to this J. Cole mix tape right now, and this shit is crack son!

“I had some plain Lay’s potato chips last night and them shits was crack, ya heard!”

Disclaimer: This statement is in no way glorifying crack usage and/or any other narcotics nor does it suggest that I’ve ever experimented with said drug (crack) or any other non-prescription drugs for recreational use.

Thank you,

Airis Johnson

It’s just slang people…let’s not take it to the butt please and thank you!

Carrying on….

This list is in NO particular order!

1. Kendrick Lamar’s Album “Good Kid, M.a.a.d City”….CRACK!

2. Mini BBQ Tacos @ Suenos Restaurant 311 W 17th St. NY, NY 10011

3. Pork Burrito Bowls @ Chipotle

4. Shrimp and Cauliflower Soup @ Chez Chez La Airis’ House ;)

5. Alligator Sausage, Red Bean Chili, Jalapeño Mayo Diva Dawg: 1906 Magazine St., New Orleans, LA 70130

6. Rotisserie Chicken, Rice and Beans and Sweet Plantains : NSA Grocery Store : 830 Lafayette Ave., Brooklyn, NY 11221

7. Domino’s Handmade Pan ExtravaganZZa Feast Pizza!!!!!

8. The Hunger Games Books (all 3) : By Suzanne Collins

9. Airis the Chef’s “Not so Swedish BBQ Meatballs”…ya better ask somebody!!!

10. The movie LAWLESS…this was a sleeper!

This concludes my list…I have a lot more things I thought were “Crack’ this year…maybe I’ll do a part two soon. Make sure you try some of this stuff too….trust me, you’ll be thanking me later!

Now for a recipe…a few friends and family members seem to have had a small problem with this one over the holiday …weird…but not too far-fetched.

WHITE RICE

What you need…..

1c White Rice (uncooked)

2c Water

1T Oil (Canola, Olive, Vegetable..etc.)

TT Salt

** Sauce Pot with a lid

What you need to do…..

1. Get oil hot in the pot and add rice. Fully coat the rice with the oil and sauté for about a minute.

2. Add the water. (There should be about a ½ inch of water covering (above) the rice.

3. Bring it to a boil.

4. Reduce it to a simmer (low flame, small bubbles) and cover, leaving the lid open slightly to let steam escape.

5. When the liquid is almost completely evaporated, cover the pot completely to trap the steam.

6. Keep it on a low flame until you see NO liquid then turn off the flame.

7. Keep covered and let steam until the rice is fully cooked and fluffy.

Note: Don’t BURN IT!!!!! You have to keep and eye on it. Too much liquid = a pot-o-mushy-SHIT…don’t add too much!

If ALL else fails…Buy some Success or Uncle Ben’s Boil in the Bag Rice…You can’t possibly fuck that up!!!

ARE YOU EATING BREAKFAST???

(This picture has nothing to do with breakfast or food for that matter..I took it recently in Madison Square Park...thought it was nice.......etc...etc...)

Anywho.....

Breakfast is, no doubt, THE most important meal of the day! You’re literally “breaking your fast”. A lot of you may say (in a whiney voice) “I don’t have time, I’m always rushing in the morning”….BLAH, BLAH, BLAH! Listen up folks…YES YOU DO! But don’t eat breakfast because I say so though, eat it for the following reasons:

1. You NEED these vitamins and minerals to kick start your day.

2. You’re less likely to pig out like a fat ass at lunch!

3. Eating a breakfast packed with fiber and other good stuff (along with exercise) reduces your chances for illness, crankiness and other un-pleasantries that end in “ness”.

Think about that morning you wanted to curse your boss or co-worker out. If you, eat breakfast you may still curse them out…but at least you’ll be full! One less thing to be mad about, no? The glass is half full if you ask me <shoulder shrug>.

Anyway…..I strongly encourage you to eat a little breaky everyday. Some quick options:

1. CEREAL….HIGH in fiber…LOW in sugar! Read the box…FRUIT LOOPS ARE NOT HEALTHY AAAAAAND>>>THEY FUCK UP THE ROOF OF YOUR MOUTH.

2. OATMEAL

3. FRUIT

4. TOAST, AN EGG, BACON, JUICE or MILK

5. Or this.......An Herb Omelet, Bacon, Black Beans, and Sweet Plantains

VVVVVVV THERE'S A LOT OF PROTEIN ON THAT PLATE..FOR MY ATHLETES

COFEE….so sorry guys…IS NOT BREAKFAST!

So in the spirit of breakfast…today I’m going to give you the recipe of what I ate for lunch J. It was healthy and it only took me 15 minutes to make. You can sort out your own breakfast!

Baked Salmon and Sauteed Spinach w/ Roasted Red Peppers and Garlic

What you need…..

Makes 2 portions

Fish

12oz Salmon (Boneless, Skinless)

½ Lime

1T Olive Oil

½bch Cilantro

TT Seasoned Salt (of your choice)

TT Cracked Black Pepper

Spinach

8oz Fresh Spinach

1pc Garlic (Sliced Thin)

1pc Roasted Red Pepper (Sliced Thin)

1T Olive Oil

TT Salt and Pepper

** Aluminum Foil

** Small Pan

What you need to do…..

1. Place the aluminum on the sheet pan and spread 1T of olive oil and ½ of the cilantro on the foil.

2. Season the skin side (what you may consider the bottom or the side that had the skin on it once) with Season Salt and squeeze half the lime juice on it.

3. Place the seasoned piece of fish on top of the cilantro.

4. Season the bone side (or the top side) the same way (as well as with the cracked black pepper) and place the remaining cilantro on top the fish.

5. Cover the fish with foil and bake it in the oven at 400 degrees for about 10-12 minutes. Or to you desired degree of doneness.

Meanwhile…..about 5 minutes after the fish is in the oven…..

6. Heat up the remaining 2T of olive oil and add the garlic to it and sauté.

7. Add the roasted red peppers

8. Add the spinach and season with salt and pepper and cook until done.

9. PLATE IT and EAT IT!!!

Note: If you don’t like cilantro, use another herb you like. Don’t like lime? Use lemon. Be flexible in your cooking and Be Creative!

FOOD IS ART!

When I’m home, I mostly listen to music, cook and try to come up with multiple plans to take over the world. I read cook books, look at the food some you eat and cook online and I get “ideas”. By the way, some of the food that I see on FB (and other sites) that people are making at home…well, it looks like shit! But don’t worry, I’m here J.

Every time I’m outside looking at nature, grocery shopping, looking at fashions, art etc…I always think “the CREATOR was the greatest artist of them all”. When I’m cooking, I think of myself as an artist creating a masterpiece. Meat, fish, vegetables, fruit, pastas, breads…those things are my pencils, paints, pastels etc. Plates are my canvases.

People eat with their eyes!!! As a professional, I think in terms of flavor and also presentation. Garnish, is the pro term for “sides” and also the other little flowery shit you see on plates. Your “garnish” needs to make sense.

Example:

Steak, Mashed Potatoes, Garlic Green Beans, Red Wine Sauce

The red wine sauce probably has thyme in it. As a garnish, I would probably fry some fresh thyme and put it on top the steak.

Colors on the plate: Brown, Green, White, Red (ish)

Is the zest from an orange bright and pretty? Yes. But does is make a lick of sense to put it in this dish? Hell no!!

Am I rambling? Anyway….For aesthetics and also for your health (a monotone plate can’t be too healthy…Are your green beans the same color as your meat? Ugggh!) let’s try and “Make it Nice” people!

1. Your plate is like a picture frame!!! Keep your food INSIDE the frame!!!

2. Color! A colorful plate with bright greens and other veg is usually a healthy one.

3. BE CREATIVE! You don’t have to fuckin be Picasso, but try and make it nice.

Your kids and guest will appreciate it! If it taste really good but looks like a pile o’ shit on the plate…ummm yeah..you finish that one!

Also, you can do it with your everyday meals, not just fancy smancy business. I do it…just ask my friends who get pics of my eggs and bacon texted to them waaay to often ;).

Oh yeah….a recipe! I made this this morning as a component to a dessert I’m doing and it‘s also a good snack….DRUM ROLL PLEASE!!!!!!!!!!!!!!!!!

CANDIED BACON

1# Thick cut BACON

1c Brown Sugar (Light)

TT Black Pepper (Coarse Ground)

** 2 Sheet pans

** Parchment Paper

** Cooling Rack

1. In a bowl, mix brown sugar and black pepper.

2. Press mixture into the bacon strips evenly on both sides. Coat it.

3. Place sugar coated bacon on parchment paper covered sheet pan.

4. Cover with another sheet of parchment and the other sheet pan.

5. Place in the oven (350 degrees) for 10-15 minutes and check it.

6. When you check it, look for doneness, not crispness.

7. When the bacon is fully cooked, put it on a cooling rack..it will crisp up totally when the sugar dries.

8. EAT THAT SHIT!!! IT’S CRACK !!!

#food

WHO NEEDS A QUICKIE?

Work, school, kids, incessant partying….Everyone is too busy for everything these days. Most people don’t like to cook at home because “It takes too much time”. Believe me, it can take a good bit of time, but the key is being prepared and organized when you cook.

Mis En Place = Everything in its place! This phrase my friends is the fuckin key too life in the kitchen both professional and at home. In a chef’s mind, the thought process about cooking goes as follows:

1. What am I cooking?

2. What’s the (potential) recipe and ingredients I need?

3. Do any parts of this recipe need to be tended to ahead of time? (I.e. Dry Beans…they need to be soaked or meat marinated)

4. Prep (Dice veg, pre-slicing bread etc.)

5. Execution. I need to start with what takes the longest to cook. What can I put on the stove (or in the oven) and not have to watch like a hawk while I do other things?

To sum up all that, get in the kitchen, get focused on what the hell you’re about to do… and have a plan (of some sort) folks. Relax. I listen to music while I cook. I take a pause to dance. I taste my food. I taste my food. I taste my food……You get it? TASTE YOUR FOOD. Food doesn’t just come out tasting good by osmosis. Sip on your favorite beer or wine. If you have kids…give them a sip too?!? :/

Anyway, I kind of lost focus on the title “Who needs a Quickie?”…..I do (hand raised high…hi)…haha…I need rules on this thing (blog). Check out the recipe below for some super “Quick” enhanced Spaghetti and Meat Sauce. Bon a petit!

AIRIS’ SPAGHETTI AND MEAT SAUCE

1# Whole Grain Pasta (I like thin spaghetti)

1# Ground Turkey

2x Francesco Rinaldi Pasta Sauce*

8oz Button Mushrooms (Sliced) 8oz or 1 package

½ Onion (Small dice)

½ Green Pepper (Small dice)

3x Garlic Cloves (Minced)

3T EVOO (Olive Oil)

TT Salt and Pepper

TT Parmesan Cheese

*Francesco Rinaldi is my preferred brand but feel free to use whatever brand sauce you like.

1. Get a pot of water on and BOIL YOUR PASTA!

2. Heat up the olive oil and sauté your mushrooms first. SAUTE= HIGH HEAT + LOW FAT. The reason: You want to get some color on your mushrooms. Mushrooms have a lot of water in them. If you don’t cook them like I tell you, they will be pale, watery and look like SHIT. Thanks.

3. Add the rest of the veg to the pan (adding a touch more oil if needed) and sauté until tender. Season it with S&P.

4. Add ground turkey. Break it up in the pan with a large spoon and cook through. Season it!! Taste it!

5. You pasta should be ready! Strain it and set aside.

6. Add sauce to the meat and veg mixture. Bring to a boil then turn down to a simmer.

7. Taste it. If it needs some….Season it. Add Parmesan cheese.

8. Serve it how you like it! I like to mix together!

PRO TIP: Take extra care to sauté your vegetables (onions, garlic, leeks, peppers etc.) properly. This process enhances the flavor…remember? MAS SABOR!!! It brings out the natural sugars in the veg and in some instances mellows out the intensity. Treat your food with respect! It comes from the earth! #food #respect #namastebtchs

"MAS SABOR....MORE FLAVOR"

So last week I talked about fresh food being the best food. This weeks topic “Mas Sabor” is like a continuation or an “add on” if you will of that same topic. Pay attention to this one folks…this could be the difference between me coming over to eat at your house and me making up a life time of excuses about why I can’t.

Flavor is everything! I recently went out to a restaurant here in Brooklyn that is pretty well known with a chef friend of mine. We ordered A LOT of food anticipating it’s deliciousness. I would say a good 80% of the meal was underwhelming…..bummer. Why you might ask? Because of the lack of flavor and balance. You can have great ingredients, which is the best start. But listen to me….YOU GOTTA SEASON THAT SHIT!!!!! Salt and pepper are your friends! Acid (vinaigrette, citrus, wine etc), is your friend.

What do I mean by balance? Example: On a dish you may have a piece of meat, a fruit puree, and a small green salad for garnish.

What you should experience in ya mouth (lol)….

Fattiness=Flavor

Saltiness=Flavor Enhancer

Sweetness=Additional Flavor

Acidity=Cuts the fat; Balances the above 3

Without a good mixture of all of the above, your dishes will be one note and boring as all get out. There’s also TEXTURES on a plate but I’ll talk about that another time.

A lot of my “Soul Food” peeps may think this doesn’t apply to you. But oh contraire mon frere!!! Classic example : Fried Chicken, Mac N Cheese and Collard Greens. Salt, fat and acid (you are putting a lil vinegar in your collards…aren’t you?)

So the next time your cooking, especially if you’re thinking about inviting me over, think flavor (taste your food, don’t just follow recipes word for word like a jackass…sorry) and think balance.

Grilled Red Snapper

4x Whole Red Snapper (Gutted and Scaled @ the market)

TRUST ME, YOU DO NOT WANT TO SCALE AND GUT FISH AT YOUR HOUSE...DOES THIS LOOK FUN????????????

1x Vidalia Onion (Sliced Thin)

3x Jamaican Hot Peppers or Jalapeños, Scotch Bonnets..ur choice

6pc Garlic (Sliced Thin or do the best you can :))

2x Lemons (Sliced)

1bch Fresh Thyme

4T Olive Oil

4t Butter (Unsalted) Optional*

TT Salt and Pepper

T= Tablespoon

t= Teaspoon

TT= To Taste

Bch= Bunch

1. HEAT YOUR GRILL. Or you can also use a stove top grill or grill pan. In the case of the latter, you can start heating it up around step 3.

2.Season the inside cavity of the fish with salt and pepper.

3.As neatly as possible, insert the onion, thyme, lemons, garlic and 1t each butter ( if you choose) into the cavity of each fish. Be sure to do this neatly with limited to no ingredients hanging out of the fish and you won’t need to tress it (tie it up). Oh and add the peppers too!

4.Rub each fish on both side with the olive oil and season the out side with S&P.

5.Place the fish on the grill and cook it about 6-8 min on each side (letting the skin brown) or until its done. Be careful when flipping it the skin is delicate.

6. Serve with your favorite salad!

Pro Tip: When cooking fish with the skin on, once you place it on the Hat…LEAVE IT ALONE!!!! If it gets stuck….LEAVE IT ALONE!!! This will be very hard for most of you to do, but trust me DO IT. If its stuck 9 out 10 times it’s because the skin is still soft and raw. Give it time and when it ready to flip…it should (?) be easy!

Fresh is Best!!!

OK….Unless there’s an apocalypse going on, you really have no reason to be eating vegetables, meats and other shit that lost a connection to its lifeline eons ago…..from a CAN! This rule is applicable to everything we eat. Say it with me “Fresh is Best”! You might say “Well Airis, I don’t have time to snap the ends off of green beans”. That’s fine. But to you I’d say, “Obviously you do have time for high blood pressure and food so soft a toothless cat could chew it”.

Seriously though, fresh fruits, veggies, meat and fish always produce a more quality end result. Don’t know what to cook? It’s as simple as asking yourself “What do I like to eat”?

I find that cooking may be a daunting task for some. Trust me, its easy. Will you fuck it up? Probably so….But that’s the beauty of it all, you’ll know better next time and you’ll know how to fix your mistakes. Just make sure you’ve got some back-up cereal so you don’t starve….lol ( but I’m serious…lol).

So here’s a quick meal I like to make at home.

Baked Tilapia (or insert your favorite fish here), Pasta with Mushrooms, Spinach, Garlic and Parmesan Cream Sauce

Yields 4 servings

4x Tilapia Fillets

TT Old Bay Seasoning

TT Fresh Thyme

4T Olive Oil

1# Pasta

½# Mushrooms (Sliced)

1x Fresh Spinach

2pc Garlic Cloves (Minced)

1pt Heavy Cream

TT Parmesan Cheese

TT Salt and Pepper

PRO TIP: NEVER REALLY FOLLOW A RECIPE TO THE T…..USE YOUR OWN PALLET AND IMAGINATION. I.e… I use Old Bay in this recipe, you may like another seasoning blend or just salt and pepper…DO YOU J!

1. Get your pasta boiling!

2. Toss the fish in olive oil, season TT (To taste), wrap it in aluminum foil, put it in the oven on 350 degrees. 15 minutes or until its DONE

3. Sautee mushrooms (first), then add the garlic to the pan, next add the spinach. Season and taste as you cook.

4. Add heavy cream and let it reduce.

5. Add parmesan cheese.

6. Toss pasta with the sauce.

7. Adjust seasoning

8. Your fish should be ready now…take it out of the oven.

9. For fun, try to plate it nicely.

10. MANJA!!!

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