Creole Gumbo and Pumpkin Sage Cornbread!

Creole Gumbo with Pumpkin Sage Cornbread

  I haven't quite mastered the timing from recording my recipe videos as much as well as my cooking these days. Still, I do enjoy learning how to create with the newest technology. It's part of our industry and economic change. I have yet to learn so much more, as I do with cooking. I have made gumbo and cornbread for years. I have always been created more of a California style in my comfort foods, as well as the traditional methods, I've cooked for many years. It takes thinking out of the box and also learning about what's available within my local growers and what's new in this vast industry. Some foods are pricey because they do come from abroad, and I try to stick with food ingredients that are nearby. I don't get to travel as I would like too, but when I'm able to get some deals on my food specialties, it makes all of the difference in cooking.

  This recipe video, four video clips, is about Gumbo, and Creole Gumbo, at that, with Pumpkin Sage Cornbread. I have enjoyed making gumbo and and cornbread and have made it traditionally from what others who have shared with me, as well as recipes from my personal cookbooks. But the Sage Pumpkin Cornbread is something I thought of, at least it's what I thought, until I googled it! I have also searched online for specific recipes to see if there are any that are similar to my thinking. If I see a recipe and if I like it, I may tweak it a little and bring in my own flairs of food style. I mean I don't know anyone who doesn't do it. And instructors have done it as well, besides those who have the valid knowledge from being taught from a specific educational system, teamwork, or simply from childhood.

  I can say that I have been taught by watching Julia Child, watching my mother, and watching others in the kitchen. At times, when I was very young, my mother would shoo me out the kitchen. But that never stopped me. I would sneak and put on my creative juices, while the family wasn't around and create some wonderful dishes, in my opinion. I mean I never knew there was a recipe out there for peach corn bread? I just thought that taking a Jiffy box of cornbread and making it extra sweet and placing peaches in it was my creativity. But I found it to be a part pf a culture, which I later learned after several decades of baking. Unfortunately some who call themselves instructors choose not to share their secret recipes, while having students figure it our for themselves. And those who do share, are priceless in my book. As a teacher, which we all become at some point or another, we should share our valid experiences and ideas so that others are able to carry out what has been a part of our culture and our ancestors livelihood. I only wished I had learned more from my mother and grandmother.

  Living in California for the most part of my life, for the exception of a short period when I lived in Hawaii, I have some real great experiences in kitchen. Traveling to Mexico contributed to some of my expertise. I suppose it's another reason why I do the recipe videos. "Lose it, if you don't use it". Right?

  I have been cooking since I was 12 years of age, and watching Julia Child, as I mentioned earlier, has added some flair to my cooking style, I'm sure. And before that making mud pies and eating dirt, I'm sure added to my crazy experiences, which pretty much sent me to the hospital, many times, by the way. I owned a catering business from 1990 to 2008. Then got lost with words of "A cook could only last 15 years". Really? Then why am I still in the kitchen? Did I miss something? No, it was just life at it's will, I suppose. Stuff happens!! Anyway after losing almost everything...(did I mentioned that as well?), I started a new venture in taking some classes. I had to do something quick! I did try to work for others and do a desk job, but it just didn't work for me. I became even more ill. Go figure. So, what did I do? Went back to school and decided to work towards a degree. A culinary degree. Why not? I'd been going to college since 1986 and had not graduated until 2013. Now that ought to tell you something. But I am right back into the kitchen and it wasn't easy!! Why the heck did I return?! (I'm laughing)

  In culinary, we are all influenced by each other. I do believe most chefs do share each other's recipes, unless they truly wish to stay true to their own methods and learning styles that they themselves have accomplished and achieved. Chefs may have observed others ways of cooking, almost as I have done. Yet, staying with certain recipes that have been carried out for many generations while creating own styles, as I mention in the recipe videos (I think). This blog, I'm sure someone who is reading is going to take some ideas and incorporate them into their own language. It's what most people do. Some would call it plagiarism, being selfish, stealing, etc. Yet others simply call it, sharing. I just don't believe something is automatically reigned from heaven, unless someone is truly a saint. In other words we have all influenced each other.

  Hopefully these recipes that I'm posting will make a difference. In the meantime, I'm enjoying what I put out. Whether being acknowledged or simply making this recipe in your kitchen, my hopes is that you enjoy what I have to offer in my own experiences. As I shall call it sharing for now. Not to be copied, none of my recipe videos for that matter. Also, not to be placed on another person's blog or website without my permission for monetary gain.  For others, I can't speak for them. Enjoy!!

Recipe Video Mary's Making Creole Gumbo with Pumpkin Sage Cornbread! (Part 1 of 4)

Mise-en-place

Ingredients from Creole Gumbo:

Cook chicken to 2 quarts of water and set aside

A large pot and wooden spoon!

Bacon bits, 4 ounces, small diced, or short ribs, sliced (thin cut by butcher)
XVOO and Canola (50/50), 1/2 cup, using a tablespoon at a time
AP (All purpose) flour, 1/2 cup
Ground beef, 8 ounces, very lean
Onion, 1 medium, 2/3 cup, washed, peeled, small diced
Celery, 3-4 stalks, 2/3 cup, trimmed, small diced
Carrots, 1/2 cup. peeled and small diced
Bell peppers, 1 medium, 1 cup, small diced
Garlic, 3-4 cloves, peeled and minced
Sausage, any hot sausage, or other, 1 pound, diced medium
Chicken from broth, 6-8 ounces, medium diced
Fresh herbs, sage, rosemary, and thyme, equally blended, 1/4 cup
Cajun spice (Optional), 1 tablespoon
Old Bay, (Optional) 1 tablespoon
Spices; 21 seasons, preferably, 2 teaspoons
Red chili flakes, 2 teaspoons
Broth, 2 quarts, reserving chicken (de-boned)
Worcestershire sauce, 2 tablespoons
Tomatoes, crushed, 2 cups or 16 ounces
Tomato ketchup, 1/4 cup
White wine, 1/2 cup

Okra, 1 pound, sliced 1/4" fried in 2 tablespoons of cooking oil
Salt and Pepper to taste
Cast iron skillet

Shrimp, 8 ounces to 1 pound, deveined, peeled, cleaned and kept whole (optional)

  Make sure that you have your chicken cooked, and remove chicken from broth. To begin your roux, heat the pot at medium high. Add the oil a bit at a time, a tablespoon, like the video is showing you. Add bacon, and fry, using a wooden spoon, cook until browned. Add flour and saute until browned. Add ground beef and blend into roux while crumbling the meat. The ground beef should be cooked but not overcooked! Add all the vegetables except the the okra. (The okra will be fried separately). Sweat and stir until tender. Scrape the bottom so that the fond is removed, using the same wooden spatula. Cover and allow to sweat for about 2-3 minutes. Add extra oil, if necessary, and stir, scraping the fond. (Only add the oil if the roux appears to be dry). Cover.

  Meanwhile prepping the okra; fry the okra in a heated and oiled, preferably in a heated cast iron skillet, until browned. Season with salt and pepper. Add to mixture. Add in meats, fresh herbs, spices, chili flakes, constantly stirring. Then add crushed tomatoes and broth, Worcestershire sauce, tomato ketchup, wine, and cover. Lower heat and simmer for 2 hours, stirring occasionally making sure the meats do not stick on the bottom of the pot. (Taste to make sure your seasonings are to your palette).

  Note: You can also add ham with the first part of this gumbo recipe. If you are going to add crab, it's not added until a half hour before it's completely done. If you are not using the okra, you can find some filet' (sassafras herb) at your local store. Use as recommended.

  Add the shrimp and cook for an additional 15 minutes.

Recipe Video Mary's Cooking Creole Gumbo and Pumpkin Sage Cornbread! (Part 2 of 4) 

Recipe Video Mary's Cooking Creole Gumbo and Pumpkin Sage Cornbread! (Part 3 of 4)

Mis-en-place

Ingredients for Pumpkin Sage Cornbread:

Sage Butter:
Fresh sage, finely diced, tablespoon
Butter, unsalted, sweet, 1 tablespoon, heated in a small cast iron skillet 

AP flour, 1 cup

Corn flour, medium, 1 cup

Salt, 3/4 teaspoon

Baking soda, 1 teaspoon

Sugar, 1/3 cup

Butter, unsalted, 1/4 cup, melted

Eggs, 2 whole, lightly beaten

Cream 3/4 cup mixed with pumpkin puree

Pumpkin puree, 3/4 cup

Fresh sage, 2 tablespoons, finely diced, sauteed in 2 teaspoons of unsalted browned butter

Scallions, 3 sprigs, diagonally thin sliced

Red chili flakes, 1 teaspoon

Cheddar cheese, extra sharp, 4 ounces, small diced

Cast iron skillet

2 tablespoons melted in skillet

Extra butter!! 

  Preheat oven 400 degrees. Mix all dry ingredients into a bowl. Add the renaming except sage, scallions, pepper flakes, and cheese, using a rubber spatula. Scrape the side of the bowl when mixing. You really don't need a mixer, because the ingredients mix very well. After thoroughly blending, add the remaining ingredients. add sage. add cheddar cheese.

  Heat the skillet, add 2 tablespoons of butter and melt. Sprinkle a bit of corn meal on the bottom of buttered skillet. Dollop batter evenly in skillet, spread evenly. Place skillet in the oven, on the middle rack. Lower oven to 375 degrees. Bake for 30 minutes or until the center of bread is firm to the touch and springs back quickly. Remove from oven and place extra butter on top. 

Recipe Video for Mary's Making Creole Gumbo and Pumpkin Sage Cornbread! Part 4 of 4

Plated Creole Gumbo and Pumpkin Sage Cornbread paired with a beautiful Red Wine!

Enjoy!! 

Tacos de Carne with Cabbage Vinaigrette and Avocado Salsa Ensalada!

Tacos de Carne 

  Tacos de Carne have to be one of the easiest dishes to make in Mexican cuisine. Really! I mean there are so many ways to make tacos! It's unbelievable! At one time, someone mentioned, "Is that all you Californians have,.....tacos?" Well, "No......!" I mean we do have Menudo, Arroz con Pollo, Sopa, Tortas, Frijoles,  and many other Mexican foods!! Well, I'm sure there are more sophisticated foods, but these are just some of the common foods in the Mexican cuisine which derive from certain regions. Tacos are simply a humble food. Maybe it's because pretty much anyone can afford to buy and eat them. Although there are many other foods in the Mexican, Latin, Hispanic cuisine, Mexico is about a variety of foods because of the people, just like many other countries have in theirs. Now if you go pass the border and into South America, food changes, and after the Canal, you come into a complete diverse region of foods, and so forth. And then you enter into Brazil and all sorts of diverse foods, simply because of the influences of the natives along with other people who have settle bringing in their knowledge of foods from other lands. The diversity of ethnicity. As though Mexican cuisine weren't enough, right?! 

  My grandmother brought many culinary techniques, and baking was one of them. Very European, when she made her "pan dulce", sweet breads. Oh those beautiful pieces of bread that would simply melt in your mouth! She build her own adobe oven and would flame it up so hot, that it would only take 5 minutes for her breads to bake! Incredible!! Oh but those pieces were something I never had before in my life and still have not found. They were yeasty sweet pillows of softness! Where did she learn this? From her parents, I'm sure, or perhaps her grandmother. She was a bit shy, but when it came to getting things done, it was "no nonsense". 

  Learning that her name, Topete, originated from Portugal says a lot about her culinary expertise. Then she married my grandfather, more of the Spanish colony and Aztec, De Leon, and their sustainable food was corn; maize. Not that GMO stuff that everyone is so upset over. But beautiful grains of dry rich corn, influenced by the beautiful climate, fed all of their farm animals which sustained them for decades. Yes, what a gift to learn how to make those beautiful corn tortillas right from the grains of the land. That's where the tacos started, from the humble tortilla. The beautiful un-defiled corn tortilla. 

  When you are in California, one will find all sorts of tacos because of specific culinary influences, that take us back to the beginning of true roots of cuisine by the people you may be familiar with. So you won't be surprise if you find Arabic tacos, Indian tacos, Asian tacos, etc. Coming from the Hispanic part of me, I can say that I know a little something about tacos, and Tacos de Carne at that!! I hope you enjoy this recipe, because I had some real rest before making them! So they ought to turn out very tasty!! Thanks again for viewing my recipe videos and can't wait to share more of my recipes!

 

Video Making Tacos de Carne with Cabbage Vinaigrette and Avocado Salsa Ensalada ! Part 1

Beautiful Mise-en-place for that perfect Taco!

Mise-en-place for the best Tacos con Carne ever!!

Recipe ingredients for the Tacos:

Lean beef, 1 pound, thinly sliced into small 1/2" pieces

Saute cooking oil or XVOO canola oil mix (50/50), 2 tablespoons

Yellow onion or white, small, peeled and washed, thin julienne sliced, 1 cup

Bell pepper, rinsed medium, small diced, 1/2 cup

Fresh garlic cloves, 2-3, peeled and minced (optional)

Lime, juice from 1/2 (optional)

Chile powders, ground; California1 tablespoon, and 2 teaspoons of Pasilla

Smoked paprika, 1 teaspoon

Tomato sauce, 1/4 cup

Broth or water, or even wine if you prefer, 1/2 cup

Salt and pepper to taste

Organic corn tortillas

Saute oil, enough to oil skillet

  Heat saute pan with oil on medium high. Make sure you have selected the best meat. I like using lean. Season beef with salt, pepper, and garlic seasoning, if not using fresh garlic. Cook meat until tender, 3-4 minutes. Add onions, bell peppers, fresh garlic. Saute for 5 minutes, until you hear a sizzle, or until the liquid evaporates. Then add the rest of the seasonings and lime juice. Add tomato sauce and liquid. Season with salt and pepper. Cover and simmer for 5 minutes, until slightly tender. 

  Meanwhile heat up tortillas on a cast iron skillet over medium high heat. Heat tortillas and place in a clean towel on a plate. or you can use another plate, inverted, (upside down) to cover the tortillas.

Mise-en-place for Avocado Salsa Ensalada ! 

Avocado Salsa Ensalada:

Radishes, 2-3, thinly sliced, thin and cut into a small julienne cuts
Large avocado, firm and ripe, medium diced
Green onions, washed, and thin sliced diagonally
Red onion. for color, small diced, 1/4 cup
Lime, juice from 1/2
Tomatoes, ripe, 1-2, small diced 2/3 cup to 1 cup, your preference
Cilantro, fine sliced an rough chopped, 1/4 cup
XVOO (extra virgin olive oil), 1-2 teaspoons
Salt and pepper to taste

  Place all ingredients into a medium size bowl. Gently mix ingredients and season to taste. Place this beautiful garnish on the side or on the tacos! Delicious!!

Avocado Salsa Ensalada!

Mise-en-place for Cabbage Vinaigrette! (Recipe for Avocado Salsa Ensalada-Above)

Ingredients for Cabbage Vinaigrette: 

Green and red cabbage, finely sliced, 1 cup

Lime, juice from 1/2

XVOO, 1 tablespoon

Cilantro, (optional), finely chopped, 1/4 cup

Salt and pepper to taste

  Mix cabbage with all ingredients and season with salt and pepper. Place this beautiful garnish in each taco. It will ad a crispy tangy crunch to your great tacos de carne.  

Video for Tacos de Carne with Cabbage Vinaigrette and Avocado Salsa Ensalada! Part 2

Grilling the tortillas and adding the fillings! 

  If you have not heated up the tortillas, no worries. Grill each tortilla on medium high heat. Warm the tortillas and turn them over. Add the meat and cheese in them. Fold each one and grill until slightly brown. Place tacos on plate. Fill the tacos cabbage and top with Avocado salsa! Grab a beer and enjoy!!

  A quick recipe for the squash flowers quesadillas can be found on my video with squash flowers. Very easy to make. Sliced flowers and place in a heated saute pan. Saute the julienne onions, bell peppers, jalapeno, with flowers. Then add the tomatoes, a bit of lime juice and chopped cilantro. Season with salt and pepper. Grill tortillas. Add flowers, cheese, and fold tortillas and grill until tortillas are slightly browned. Remove, dowse with salsa, and enjoy!!

Tacos de Carne accompanied with Non-gluten Zucchini Squash Quesadillas!

Chile Rellenos with a Spicy Mediterranean Sauce.

A Beautiful Chile Relleno Pepper filled with Meat, Cheese and dressed in Spicy Mediterranean flavors!!

    So why would I choose a spicy Mediterranean sauce for a Chile Relleno, filled with ground beef, instead of a traditional chile sauce and cheese, which was taught by my mother?  It all comes to being creative in the kitchen from food experiences while staying true to one's roots. I believe these are called Cooking Techniques with experiences! I'll always feel that I have that culinary ethnicity of Mexican cuisine, which in itself is a very mixed culture. Yep, it's called "Mestizo", which means mixed. A wholehearted chef/cook can easily step out of the box chasing all sorts of ideas reflecting their culinary expertise based on what they know and what they have learned by experience. 

  Living in Hawaii for a year I experienced certain Native foods and culinary styles. One of my favorites was Poi. I only wished to have embraced more. Nonetheless, I did learn something about "Lumpia", a traditional Philippine food filled with lots of goodies and ground pork. I also learned about pork barbecues,...Mmmmm! As well as pasta salads made with pineapple pieces and mayonnaise! Talk about embracing cultures and identities. I'd have only hoped to experience many more foods while incorporating my own. It's most likely where I got the idea of ground beef filled Rellenos! I suppose it can be called Mexico-Californian and Hawaiin style! Yet, I will always embrace my identity when it comes to the kitchen while expanding knowledge about others foods. Like an artist, we "cooks" watch others, then we wait until it comes naturally. 

   As mentioned many times I'm sure, my father traveled from Louisiana, who was non-Hispanic and married a Hispanic/Mexican woman; my mother, and held on to his "roots" while she held on to hers. He embraced his new life and experienced quite a bit from the Hispanic and Latin community. After all, he did live and work in this small diverse community. He even learned the language. We had Europeans which included Greeks, Italians, and others I may not have been completely aware in my early years until I walked to school and visited others' homes. Although my father's personality was exceptional, here he was in a new place who had been run out of his own father's land and ended up in a town filled with so many differences, misunderstandings, and even prejudices. I'm sure it was difficult for many who came to a new place trying to develop a new cultural system. I know the feeling of being displaced from which one is familiar too, regardless of the environment. Unfortunately, there is very little time given for transitioning for some which can only bring on many fears of the unknown.

  We, myself and siblings, who had curly hair were born into a family of diversity, other family members had straight hair. I never noticed until it became a big issue when combing hair. Not to say the least different shades of skin colors! We were a blended family. Pretty amazing, right? Not always! Being called "Grass head" was one comment. "Little Black Sambo" and "Tar Baby" were names that seemed to be one of the members' favorite names to use on us, who had curly hair. Where else would you find an African American, White-Caucasian from a European decent with Native American, which is still being researched, whom most call Mulatos? As a child, I never knew this and was quite naive about the whole thing. Well, it wasn't easy being a part of a community that didn't always agree with certain standards of lifestyle, which were quite different in some cases. Yet we managed to fit into a society where we were at least tolerated at times, from unfairness. At least, I did, most times, but not always. Nevertheless, the food was always fantastic and quite delicious!

  Oh, those "dolmas"!! Love the Greek foods from a family who befriended us. It appeared the kids usually got the parents together since we all went to school together in a small community. An Italian family did allow me to enter into their home for a few moments at a time, while we allowed others into our home for large amounts of time, which I didn't like many times. I felt that these people were quite intrusive and violated our space and had my personal reasons. A child is always protective. We were open pretty much to everyone, and so was my father, except for my boyfriend, for any boyfriend for that matter. He was very strict. (I'm babbling at this point).

  Some of our teachers/instructors were from San Francisco, the bay area. Some were very liberal. I grew a special attachment to certain teachers in elementary and in high school. There was one teacher who was quite liberal. She was pretty cool. I tentatively listen while my teacher told stories about nude beaches and her lifestyle, it was quite interesting. I thought, why not? And I was amazed at the openness. I mean coming from parents who were Catholic and a strict Baptist background, the Southern Baptist type were men are always right, this had to be interesting. Although, sometimes it appeared that conservatives were quite different towards us. It was as though they were smiling in our faces, while having thoughts about why we were there in the first place. In a strange manner, we all pretty much got along, until something happened which was not acceptable, of course. I was spat on, chased while being called a nigger, and taunted by boys who were of a white race, bullying me, causing me to break my leg, and pretty much got away with it. But my father would just allow things to be so that he could keep some type of peace in our disrupted world.

  Many times, it was unpredictable. My parents didn't always see eye to eye and families conflicted. I would watch the Italian families cuss each other out in their language, which was very interesting, I thought. Not really different than ours at times. I witnessed so much violence. I'm sure my father often thought, "How did I end up here?" as I do these days. Nonetheless, when it came to cooking, whether made with love or anger, it's what brought families together. Either way, it was delicious. And I learned to love to eat. I love the food!! So there you have it in a nutshell. I simply fell in love with the cuisines in our community, even with the prejudices and somehow it made up for the differences.

  Some would say I behaved like an Italian, really?! Well, look at my influences! I'm sure things would have been different if I was raised in New York, or maybe not. I always dreamed of living there after living in Paris for a while. Now that would have been a culinary and artist's dream. But for now, I simply cook from my heart and see where the heck this takes me. Enjoy one of my favorite recipes while I babble! Thanks.

Video of Making Chile Rellenos Part 1

Roasting Poblano or Anaheim peppers over an open fire on the stove.

Mise-en-place for recipe ingredients:

Anaheim or Poblano peppers, 6-8 medium peppers (Ratio: 1 egg for 1 medium pepper)

Perfectly Roasted Peppers!

  The best way to roast peppers is an open flame in my opinion. They should be constantly turned, so that they will not get burned. Turn them every 30 seconds. If the skin is tough, then allow for mire time until the skin becomes slightly blistered. After roasting them, place them in a plastic bag, and allow them to sweat for a least 15 minutes. Remove from the bag and run them under cold water, removing the seeds and the roasted peeling. Set on a dry and clean towel to have the excess water removed.

Meat filling for Relleno

Mise-en-place for recipe ingredients:

Premium ground lean meat, chicken, beef or pork, 10 ounces to 1 pound

Extra virgin olive oil and canola mix, 2 tablespoons

Yellow or white onion, 1/2 cup, half of large or very small, small diced

Bell pepper, 1/4 cup, 1 small or half of large, small diced

Carrots, 1/4 cup, peeled and small diced

Chile powder, 2 tablespoons, (optional)

Ground cumin, 1/2 teaspoon

White wine, preferably Chardonnay or a Sauvignon Blanc, 

Cilantro, 1/2 cup, small diced

Salt and pepper to taste

Saute pan and wooden spoon

  Heat oil in a stainless steel pan. Season meat and add to the pan. Crumble meat with vegetables. Add seasons and continue to stir. Add cilantro. This process should only take about 8 minutes on medium high heat. Cook until tender leaving some liquids in the pan. Do not over cook your meat. It's important to keep some moister in the meat mixture so the same texture will flow throughout the dish, keeping it flavorful and a light feel to your palette; from the pepper to the sauce.

Video of Making Chile Rellenos Part 2

A frozen bowl!

The bowl you will be using for the egg whites should be at a very cold temperature. And a stainless steel bowl would be best.  Keep the bowl in the freezer until it's ready to be used. 

Separating the eggs

Make sure the egg yolks are separated from the whites. If the yolk touch ("contaminate") the whites, the whites will have a tougher time fluffing up. So keep them separate during this process.

Egg whites with cream of tarter

  Ratio is 1 to 1 for chile rellenos. For each pepper use one egg. If the eggs are small, use a small pepper. If the pepper is large, use a large egg, etc. Or you can easily use ounces. Egg whites are easily purchased. An ounce needs to be used for each relleno. Also, consider the yolk. Yolk is needed to give some dept to the relleno. For example, if you are going to make 8 rellenos, use 7 ounces of whites and add at least a couple of eggs, separated. Add the whites to the the purchased whites. The yolks will be added after the whites are whipped. Please note adding cream of tarter, will help egg whites to stabilize. Only about 1/4 teaspoon is needed. Or you can opt from using it. Your preference.

Whipping the egg whites with that cream of tarter

Whip the egg whites until they are nice and fluffy, soft to a firm peek. Separately beat the egg yolk. Do not over beat the egg whites. The egg whites will become warm and begin to separate. 

Mise-en-place for Relleno mixture

Ingredients:

Corn flour or all purpose flour, 3/4 cup to 1 cup, depending on the length of pepper

Salt and pepper to taste

Other seasonings can include:

Ground cumin, onion powder, garlic powder, if you prefer to not use fresh

Reserve 1 tablespoon of seasoned flour for egg yolks!

  Mix the seasonings into the flour mixture. Add the seasoned flour into the beaten egg yolk. Then gently fold the egg yolks into the egg whites. It's best to fold the yolk mixture into the egg whites using a tempting procedure. Place a spoonful of whites into the egg yolk mixture to lighten it a bit, then add the rest into the egg whites. Folding the yolk mixture is best. It keeps the whites from deflating. Fold from the outside into the center with a rubber spatula. This is the proper way of folding. Do not over mix!

Folding the egg yolk into whites

Mise-en-place for Rellenos

,

  Heat 3 to 4 tablespoons of cooking oil. It can be a mixture of extra virgin olive oil and canola oil. Enough to cover the bottom of the saute pan. Place flour mixture in a plate or shallow pan to roll the stuffed peppers. Cut a pound of cheese into "batonnet" cuts, 1/4" by 1/4" by 2". You can use as much cheese as needed to make sure you have enough for each pepper "relleno". Gently open each pepper and place a tablespoon of meat mixture in each one. Fill with cheese pieces and hold the pepper together with your fingers. Gently roll the pepper into the season flour. Add pepper into the egg whites. Quickly remove and place into the heated saute pan. Fry for 3 minutes. Gently turn the relleno pepper over and continue to fry for another 3 to 5 minutes, until they are golden brown. Remove and place on a rack to drain or on a paper towel. Set aside. 

  If you have some egg mixture left, which I'm sure you will, add the meat to it and make some egg cakes. They are so delicious and have plenty of flavor. 

Filling the beautiful pepper!


Roll the pepper in the seasoned flour!

Place pepper into the egg white mixture


Frying the Relleno!

Make sure they do not stick

Gently turn each relleno over

Frying the "leftover" egg mixture 

Placing chile rellenos on paper towels to absorbed all the extra oils!

Video for Making Spicy Mediterranean Sauce! Part 3

Mise-en-place

Mise-en-place for Spicy Mediterranean Relleno Sauce!

Ingredients for recipe:

Yellow or white onion, medium, washed, peeled, cut into small dices, 1/2 cup

Bell pepper, cute and small diced, 1/4 cup 

Carrots, peeled and small diced, 1/4 cup

Celery (optional), small diced, 1/4 cup

Extra virgin olive oil and canola oil mix, 2 tablespoons

Ground chili powder, 1 tablespoons of each: California chili, pasilla, and smoked paprika

Jalapeno pepper, seeded and finely chopped!

Fresh heirloom tomatoes, 4 to 5 or 32 ounces of canned tomatoes

Tomato paste, 2 tablespoons (optional)

Dry white wine, 1/4 cup

Stock or water, 1/2 cup

Dried oregano, 2 teaspoons 

Bay leaves, 2 or 3

Cilantro, (optional) 1/4 cup finely rough chopped

Salt and pepper to taste

Sauteing the vegetables

  To begin this beautiful recipe, make sure you have most of these ingredients in place to cut your time. Heat the skillet or saute pan, preferably a large one, with the cooking oil. Add the onions, bell peppers, carrots, celery (optional), and stir. Cook for a couple of minutes, till slightly tender. Add the chili powders, salt, and pepper. Please note that you can always adjust your seasonings to suit your palette. Go ahead and venture with your flavors. nothing is set in stone!! Don't forget to add the wine!

  Gently place chile rellenos in the sauce, cover and simmer for 15 minutes on low heat. This is my favorite way because the sauce marinates right into the rellenos! Or you can always serve the relleno separately. So delicioso!! Get ready to plate these beautiful blankets of love!

Saute Spices into the vegetables before adding tomatoes

Another way is adding the chili spices after the tomatoes! 

Simmering chile rellenos in the sauce! 

Plating the Relleno! Part 4

Egg cakes with the beautiful sauce!

Enjoy this beautiful dish full of wonderful flavors paired with a perfect White Wine!

Cajun Banana Bread Cake!

A beautiful Banana Cake Project for my finals! 

  This beautiful banana bread/cake, is so delicious! I had to give it a special name simply because it comes from my southern roots. My father brought me a few cookbooks when he went to visit Louisiana, his home state. He took pride in presenting some real home bonded recipes. Knowing my father he would thoroughly read titles, authors, how the book appeared, and where they came from. Nowadays anyone can purchase cookbooks on line. But when you are able to go somewhere to browse, making it a special trip, that in itself just makes it all the more special. This particular recipe comes from one the special cookbooks, he bought for me and I want to share this recipe. 

  I'm sure many of the recipes reminded him of what he had grown up on and around, as well as peeking his curiosity. For example, he would share stories of how he would spear the turtles in the family's pond and how he would prepare them. One of the cookbooks he purchased had recipes' using possums, doves, squirrels, etc. I'm sure he had something to do with these particular creatures. As he would share how they ate a lot of unusual animals. 

  Still one of the recipes, became my favorite since I love bananas. And this one is delicious and moist. The cake recipe is so moist that one of my culinary instructors requested the recipe. How can I refuse and not share? I almost felt like a special student for that moment. I used it for the finals in our group, but somehow it didn't turn out so well. Although my chef instructor did say that my paperwork was great. Go figure!! Surprise I can bake a cake!! 

  From the Cajun country I would like to present probably one of the most heavenly banana cakes ever, rich in flavors and revised with creativity, as though it needs it. (Not really). I call it a bread cake because it could be either one. When baking this heavenly Cajun Banana Bread Cake, you will want more. So be careful because it has lots of butter and sugar which makes it quite moist! Enjoy!!

Cajun Banana Bread Cake!

Cajun Banana Bread/Cake

Mise-en-place for recipe ingredients:

Butter, 1 and 3/4 cups, softened at room temperature

Sugar, 2 and 1/2 cups granulated sugar

Eggs, 2 whole

Salt, 1/4 teaspoon

Baking soda, 3/4 teaspoon

Buttermilk, 6 tablespoons, or if using sour cream or plain yogurt lighten with milk

Bananas, very ripe!!! 1 cup, mashed

Flour, 3 cups

Nuts, 2 cups, chopped  

  Preheat the oven at 325 degrees. Cream sugar with butter in a stand mixer, or a hand mixer.  Add eggs, mixing well. Meanwhile, add salt and baking soda to milk. Mix well and add to creamed mixture, alternating with flour, mixing well after each addition. Add bananas and nuts, gently blending. Pour batter into a oiled and floured bundt or a tube pan that has parchment in it. Make sure parchment is lightly sprayed with spray oil, or oiled before pouring in the batter. You don't have to flour the pans if using parchment. Bake cakes for 1 1/4 hours.

  This is a quick bread, delicious, and just amazing!! Serve with Fruit, Vanilla ice cream or sherbet, hot fudge, or Chantilly cream, or all of it. Don't forget the nuts and maraschino cherry!!  Makes a great cake for any celebration!!

My father's family and his twin brother's descendants. The Edwards Children!!

The last cake I baked for my beautiful father. It was his 86th birthday. He passed away the following year. (2013)

My father, "Papa" Miss you with all of my heart.

  

Black Cod/Sablefish Dinner!!

Black Cod Dinner!!

  You know its really sad how drama is created and how others may perceive one another. I often tell myself, how in the heck did I get here? What turn did I make that brought me to this place? That's what I ask myself, often. So my cooking videos help me somewhat. They reinforce who I am as a person and what things I can do that are special and how I maybe able to share them with others. I really enjoy watching those food channels and anything to do with creating a beautiful dish. Makes me feel like art on a plate. Still, I really enjoy peace and harmony. I mean who doesn't? Some people are so darn chaotic at times, even myself. So I try to stay true to my roots of passion and love for the simpler things in life, because it does become way too much for me at times to be honest. Yet, I have often dreamed how it would be in that big beautiful kitchen with all the new commodities that make a dish so beautiful and creative. 

  As a child, I had no other choice, the only thing that I was allowed to do in the privacy of my own world without anyone interfering, for the exception of those who found it very entertaining to pick on each other, was when I was a lone in the kitchen. In elementary school, I had some who would pick on me, and chase me because I was different. In high school I had some girls who were extremely awful and would to pick on me. These were called BULLIES!! I'm not saying that I haven't gone through stuff and my own crazy dramatic episodes. I was once a bully as well. Call it survival. And I don't blame anyone, it was part of life then and is part of life now at times. Thank goodness for laws in some places, and that's if you are lucky enough to survive the place where you live. 

  Growing up under other restrictive rules, school, marrying, then having children. Yet, not so crazy, but at an early age, possibly yes! Still, just part of life and living, working; drama at work and not allowed to work in peace, having to move, because of economic changes, more school, etc, and finally becoming ill. When life was simply too much, and brought me to a complete halt, that's when I knew things had to change. But how?  I only knew what i knew. Yes life can be difficult. No one ever knows when the winds of injustice and whirls of change will come knocking at your door. And sometimes it can be a tornado, earthquake, or a hurricane, something quite massive. But what do you do? And there are those who behave just as well. That's when I get into my own world and try and find peace somehow. It's not always easy, especially when one lives around chaotic environment and simply being distracted. Where do I find peace in all of it? Oh there are many places, but it;s for me in my own kitchen. I disconnect and get in my own space and into what I found love for!

  So for today, I wanted to share a recipe that I love with one of my favorite foods. I really enjoy True Cod. I was tired (when I did this video) from running around all month long and not knowing where the heck I am suppose to belong, besides cooking. It all had caught up. When I found this beautiful BEAUTIFUL Black Cod fillet, I knew I was on the right path!! It's not everyday I run into a nice piece of fish and appreciate it's sacrifice and how it was placed there just for me. It's how I feel at a times. Very self absorbed...right? We all can get that way sometimes. I thought I had hit the lottery. Really! Sometimes when I shop, I get so excited about certain things, whether it's religion, a new car, a meteorite finding, and for me it's simply my small kitchen. Well it maybe be because of a food memory, a reminder of family gatherings and of something fun, or simply it's contents. In this case, I remembered how it was used for our finals at school. That beautiful piece of black cod with so much thought, work, and effort went into preparing and cooking that seems at times to be simply taken for granted. Although, I had not cooked Black Cod, and have been cooking True Cod, Cod has become one of my favorite fishes. I realize that many do poach this beautiful piece of majestic fish. Yep, that's what I will call it!! It's inexpensive, tender and firm at the same time, doesn't fall a part so easily, rich, buttery, flaky, and so dept in flavor. What can I say, and it's sustainable! To me that's priceless!! And I'm going to enjoy it, and I hope you do as well. Thanks!

                                                                   Cod Dinner Video (Part 1)

Fresh Broccolini from our Community Garden

  Now in order to have that beautiful fish stand out, one has to have a beautiful vegetable. Or not. I remember when it was really important that my father was served a full meal, meaning meat, a starch, a vegetable, a grain, and of course a dessert. And always milk or a milkshake from the best qualities. I even remember our milk being delivered at one time to our home. It was awesome and felt special. But now one has to be able to afford it and most importantly, have a computer with online suave. I'm still learning. It's crazy! Right? 

  Back to broccolini, it's so delicious, crunchy, green, sweet, and fresh!! You don't have to cook it so hard. Not like the potatoes I made. (I'm laughing). I looked back to the potatoes, and thought, what the heck was I doing?? Not to say the least, I blew so many words while explaining ingredients and techniques. Oh well I hope to get better while doing these recipe videos. Personally, I rather be collecting shells on the beach! But for now, broccolini!! 

  It has so many healthy benefits. Truly!! It fights against cancer cells, and is high in vitamins, calcium, and iron. Hey I'm not saying to stop taking vitamins, but if we ate better then we wouldn't have to supplement so much. 

  I watched my father die of cancer. I still don't understand this horrific disease and why it chose him as a victim and consumed his beautiful body. I watched him suffer so much. For what I had witnessed, he must of given up or he was simply tired. I felt so helpless. He didn't have the fun I thought was fun; walking the beaches, riding bikes, flying kites, etc. Well maybe he did at one time, but he traveled a completely different path and traveled quite a bit without the family many times. I suppose his meetings were of great importance to him. Perhaps it was where he lived. Life is certainly not fair at times. So if we have fields of broccolini and less fields of chaos and weeds, we would have a healthier lifestyle. I love broccolini and it's so easy to prepare and cook. Simply saute it with extra virgin coconut oil, lemon, season with salt and pepper, and viola!! You have a great vegetable for a side dish. And it's simple!! Or you can eat it steamed and raw without adding other ingredients. It's just lovely and crunchy!

Mise-en-place

Ingredients for your Black Cod Dinner:

Cod;

Black Cod, 2 fillets

Salt & pepper, to taste

Special seasoning that has many flavors, your choice! (:

Lemon, cut in half

Coconut oil, virgin and 2 tablespoons

Butter, unsalted, 1 table spoon

Toasted sesame seed oil, 1 teaspoon

3 plates, one for raw fish, one for cooked fish, and one for plating

Potatoes: 

Red potatoes, 4-5 depending on size, washed thoroughly, and cut into quarters

Boiling water in a small pot, seasoned with salt

Red or green bell pepper, julienne, 1/3 cup 

Red onions, or yellow, julienne, 1/3 cup

Cream or half and half, or whole milk, 1/2 cup or more

Stock (optional), compensate 1/2 of milk for part of stock, or all of it

Extra virgin olive oil (XVOO), 2 tablespoons

Butter to taste

Salt and pepper to taste

Buerre blanc:

Fond from cooked fish, the food particles from the saute pan leave oil in pan

Oil/fat, coconut oil & sesame seed oil,  as needed, just a bit like a teaspoon or more

Onion or shallots, 1/4 cup, sliced julienne

Garlic, 2-3 depending on your palette, thin sliced, chopped, minced, or just sliced

Cremini mushrooms, sliced thin, 1/2 cup

Capers, 1 teaspoon or more, your preference

White wine, preferably sauvignon blanc, or a sparkling, a 1/2 cup will do

Butter, 2 tabs, 1 tablespoon

Broccolini:

Garden fresh broccolini, 1 bushel; 2 cups

Coconut oil, virgin, 1 tablespoon

Lemon, 1/2 squeezed into saute or less, depending on your pallet 

Salt and pepper to taste

Pecans, 2 tablespoons, or more if you desire. They can be toasted.

   Boil water in a pot for your potatoes. Season water with salt. Add potatoes and cover, leaving lid slightly tipped at an angle for the steam to escape. (Cook until very tender). Meanwhile, heat your saute pan for the fish.

  Season fish, and add oil to the hot saute pan. Place fish in the pan, skin up. I do this so that the seasoning can fall into the oils. Then I turn it over, if you want a soft skin instead of a crispy skin, your choice! Skin up or down, either way the fish only takes 6-8 minutes to cook, if you have a slightly thin piece. Depending on the thickness of the fillet is how you will time the cooking process. Remove and place fish on a clean plate. Keep the particles of the meat in the pan. This is called the fond, your base for an awesome flavor!

  Check potatoes, with a fork. The fork should slide into the potato easily. Drain water. While potatoes are cooking, saute onions and bell peppers in an saute pan. Make sure it's heated before adding veggies. Stir until tender, and add salt and pepper. 

  Small dice onions, finely chop garlic, and slice mushrooms. Add to fond and stir. (The pan with fish bits). Add a bit more fats, oils only, not butter! Stir until tender then add the mushrooms, and sweat. Now add wine, season, add capers, simmer, and remove from heat. Add butter and stir gently. This will prevent the sauce from breaking. Believe me, I use to break the sauce and couldn't understand why I wasn't getting that beautiful lightly creamy texture. This technique can be used for any sauce. The only problem, is diet. If you are on it, then this is the worse sauce to eat. But if you would like to splurge a bit, go for it!! Gently place fish into the mushroom sauce. Mushroom Buerre Blanc! (I just made that up). 

  Add the cream or milk, and stock if you are using it, extra virgin olive oil into the potatoes. Add sauteed onions and bell peppers and season with salt and pepper. You are almost finished!!

  Now lightly cut your broccolini. Make sure it's been properly rinsed. heat another saute pan and add oil. At smoke point add the the green beauty and saute lightly, adding some lemon juice. Season with salt and pepper. Add pecans. Broccolini will be crispy and so delicious!! Ready to serve. Place on clean plate, add potatoes, and black cod. Now gently place the mushroom buerre blanc on the side. Have a beautiful dinner! With  a beautiful white wine, you are close to heaven! Enjoy!!

Final words!