Posts Tagged ‘Iman D.’

After racking our brains to find the perfect location to hold my best friend’s birthday dinner, we landed at Shi – a new upscale Chinese/Vietnamese restaurant located along the East River in Long Island City. From the moment I called to get information on the venue and an idea of how they could accommodate our large dinner party, the team at Shi gave nothing short of outstanding customer service.

Now of course there was some apprehension because as “New Yorkers” its not often we travel across the East River for dinner. We much rather enjoy the chic, mostly over-priced venues with subpar food in the city just for the scene of it all. At Shi not only were there beautiful views of the city from every table but the cocktails and food were just as incredible.

In a family-style setting, they offered a prix menu with 5 appetizers, 5 entrees and a 2-hour open bar. The Bacon Wrapped Shrimp usually priced at $7 and the melt in your mouth Steak Cubes – priced at $16 were two of my favorite items they offered. Not to mention the thirst quenching Lychee Martini that rivals that of the famed Nobu.

If its dinner with friends, family or date night, Shi provides all the elements of a great dining experience. Moderately-priced, mouth-watering food, friendly staff, and elegant atmosphere, LIC and particularly Shi will see a lot more of me.

But don’t take my word for it, call and make your reservation today…you will thank me later…

www.eatdrinkshi.com

4720 Center Blvd Long Island City, New York 11109

Bi-weekly, my girls and I get together and each time at another’s house. Though I’m the chef of the group, all of us know our way around the kitchen because we are all down-home southern gals.

Well, last week it was my turn, and since I cook for them so often I’m always trying new things because they have always been my best tasters and critics. In the mood for some comfort food, I thought what about Stuffed Cornish Hens – then realized they would have my head if I served them calorie/fat-ridden stuffing as the summer is fading out. (Secretly, they still think we have a few bikini days left. *I crack myself up*)

So I thought, ‘why not a not-so-summer-approaching-fall mixture of fruits and veggies?’ And then my Apple Veggie Stuffing was born – and the gals loved it!

Now if you are on a low carb diet or this holiday season you want to try something different to maybe cut back on all the holiday calories, I can assure you this is great to use as a stuffing for any bird.

Ingredients ½ cup coarsely chopped onion ½ cup coarsely chopped celery ½ cup coarsely chopped carrot 1 cup coarsely chopped cooking apple, unpeeled ¼ cup cranberries ¼ cup toasted almonds ½ teaspoon sage 2 cloves of garlic (chopped) 1 cup water or chicken broth 1 tsp. instant chicken bouillon granules (if you use chicken broth you don’t need this) salt and pepper for taste 4 Cornish Hens

Directions: • Preheat oven to 375 degrees F.

• For stuffing, in a medium saucepan combine onion, celery, carrot, cranberries, almonds, garlic, water or stock, (bouillon if stock is not used), sage, salt and pepper. Bring to boil; reduce heat. Cover and simmer for 5 minutes. Drain. Stir in the apple.

• Spoon stuffing into lightly seasoned Hens (you can also use a Turkey or Whole Chicken).

• Loosely cover and bake 45 minutes – 1 hour.

**Serves well with Sweet Potato Mash or Garlic Mash**

Last week I sat with the handsome and well-accomplished Chef G. Garvin. Early on a Saturday morning as I sipped a mimosa, Chef Garvin gave me an inside look at his Boot Camp, his thoughts on the new explosion of the reality chef, and family. I’ve been a fan of his long before I loved his cooking show Turn Up The Heat; however, after hearing how important family is to him and the simple moments that have placed influence on his life, there is certainly a great respect.

So grab a mimosa and join me as I chat with Chef G. Garvin…who also left me with a great recipe to share!

XI: Beside your own cookbooks, where do you draw your inspiration?

Chef G. Garvin: It’s not really a cookbook but I would have to say the Food Lover’s Companion.

XI: Now what about your own cookbooks? I know you have three and a few that you have co-written with others like Mo’Nique. Is there a favorite?

Chef G. Garvin: My books are like music to me, so it’s hard to pick a favorite. It’s all about what’s going on in my life at the time. They are all a part of me, even the ones I co-write.

XI: I can definitely understand that. Ok, so with the boom of the celebrity chef – do you think it has stripped a bit of passion from the culinary industry or do you feel it has inspired a passion that wasn’t there before?

Chef G. Garvin: It’s a bit of both. It’s definitely more popular of course with the many cooking shows and reality TV, but it’s great because a lot more people are taking an interest and applying to culinary school. However, the art of food is being sacrificed a bit because there are some that are not willing to learn as I did, through hard work, and are more interested in the idea of becoming a celebrity and not a chef.

XI: So with that said, is there a newbie to the culinary world that you follow?

Chef G. Garvin: No, really there’s no one. I like to create my own, follow my own, and place emphasis on teaching the young the art of food. I’m really not a part of this whole top chef competition era. I’m straight old school-learn, educate yourself, have discipline, follow your own and create your own.

XI: I take it this is something you teach your kids at your Culinary Boot Camp. Can you take me through a day with your cadets?

Chef G. Garvin: Absolutely! It’s a 7-day sleepover camp that’s offered to kids between the ages of 16-19. The kids get up at 7am and workout at 7:30am. The workout includes laps, jumping jacks, lunges, squats, etc. At 9am they have breakfast, 10am it’s off to the classroom for 4 hours – where they are taught definitions and the understanding of food. After that, they are taken to a local culinary school where they get hands-on training. Then the evenings are filled with fun interactive activities. So in short, this 7-day culinary boot camp includes everything from discipline with the physical training, to curriculum and hands-on learning as well as games and activities.

XI: That’s amazing!  And it leads me to my next question. Prior to my interview I turned to my Twitter followers to see what they wanted to ask you. One of the questions I received was “if you weren’t a chef and food was not an option, what would you do?”

Chef G. Garvin: (chuckles) Definitely a Fireman.  As a child I remember visiting the fire station before and after school, helping to cut the grass on the weekends, and really seeing them as heroes. They gave something back and it felt good as a child to be involved.

XI: So onto the kitchen, I love truffles – truffle oil, truffle salt, you name it, and if I could put them in everything I would. Do you have a favorite ingredient that you can’t live without?

Chef G. Garvin: Mmm…that’s tough, I really don’t have one thing but I love shallots, white wine, and garlic. Those things always give a great flavor.

XI: Speaking of flavor, after listening to a few of your interviews, it is clear that your mom is a major influence in your career. What aroma or taste takes you back to a kid at your mom’s table?

Chef G. Garvin: Well there is no real aroma or taste, everything my Mother makes takes me back to a special place. Just last week she made fried chicken, baked chicken, macaroni and cheese, brownies, and a host of other things. It was another great moment with my Mom in the kitchen – something that to this day I still love.

XI: I love that, my Mother and Father are very influential to my passion for food. Years from now what do you want to leave as your legacy? What do you want people to remember Chef G. Garvin for?

Chef G. Garvin: Though I love food and what I do, my main concern is my daughter. I want her to remember that – yes, though people loved my dad and he was amazing at what he did – he was a great father. That’s my legacy…

Honey-Dipped Fried Chicken & Buttermilk Waffles

Ingredients for Honey-Dipped Fried Chicken: 1 whole chicken cut into parts 6 large eggs ½ cup buttermilk ¼ cup honey 1 cup flour 1 tbsp seasoned salt 1 tbsp garlic salt 1 tsp cayenne pepper 1 tbsp salt 1 tsp pepper 2-3 cups vegetable oil

Instructions: 1. Cut and clean all chicken parts. Set aside in a bowl of ice water.

2. Place flour on a large plate and set aside.

3. Coat frying pan with vegetable oil, and heat over a medium flame.

4. Combine and briskly stir the eggs, buttermilk, and honey until ingredients are evenly mixed. NOTE: Mixture should have the same consistency as syrup.

5. Generously season both sides of chicken parts with salt, garlic salt, black pepper, and cayenne pepper.

6. Dip chicken into the egg, buttermilk, and  honey batter and let excess batter dip off.

7. Evenly coat the chicken in flour.

8. Fry the chicken for 8-10 minutes on each side or until chicken is golden brown.

9. When done, place the chicken on a paper towel to absorb excess oil.

Ingredients for Buttermilk Waffles: 6 large eggs 2 cups buttermilk 2 sticks butter 1 cups sifted cake flour 1 tsp baking soda 1 tsp baking powder 1 cup toasted almonds 1 cup fresh strawberries 1 cup maple syrup 1 non-stick waffle iron 1 can of non-stick cooking spray

Instructions: 1. Preheat waffle iron and spray with non-stick spray.

2. Mix eggs, buttermilk, and 2 sticks of melted butter in a large bowl.

3. Slowly add sifted flour and continually stir until mixture is smooth.

4. Stir in baking soda and baking powder until all ingredients are evenly mixed. NOTE: add 2-3 tablespoons of flour if you prefer a thicker batter.

5. Pour batter into waffle maker and close lid. Let waffles cook until waffle maker beeps or signals that they are done.

6. Sprinkle almonds on top of cooked waffles.

7. Place 1-2 pieces of honey-dipped fried chicken on top of the waffles. Top with fresh strawberries.

8. Sift powdered sugar and drizzle maple syrup over chicken and waffles.

These unique Latke’s were a brainstorm of my mothers. She had the vision to combine the culinary riches of her diverse ethnic heritage. My mother is of African American and Russian Jewish heritage. She is known to both communities of friends as an excellent cook. After spending years perfecting classic soul food recipes and classic Jewish recipes such as Matzo Ball Soup and Latke’s, she began creating recipes that fused the two. It is common knowledge my mother makes the best Latke’s either side of the Mississippi River. Mom’s method is unique as she does not shred and fry her Latke’s; but rather, boils and fries…And just when you thought she could do nothing more to perfect her mouth-watering Latke’s, this is what she came up with… (enjoy) להנות  

Ingredients: -2 lbs (1 kg) potatoes -1 1/2 – 2 Cups of crumbled smoked salmon -2 large eggs -Leveled teaspoon of Salt -Pepper -Finely chopped small to medium sized onion -Large clove of FRESH crushed garlic -2 Tablespoons of white flour -Sour cream -Oil for frying   Peel and cut raw potatoes into medium sized diced pieces. Boil potatoes in a large pot (adding a dash of salt) until the potatoes are al dente (when a potato is cooked al dente, there should be a slight resistance in the center when you bite into it). Drain potatoes and set aside in a cool place for about 15 minutes…perhaps even the refrigerator. DO NOT OVER COOK!   While cooling, beat the eggs lightly. Add egg, salt, pepper, garlic, salmon, and flour to the potatoes, and with your hands mush and mix well. However, do not over mash the potatoes. The mixture should remain slightly chunky. Film the bottom of a frying pan with oil and heat. Take serving-spoonfuls, or as much as 1/4 cup (50 ml) of the mixture and drop into the hot oil. Flatten a little, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other.  Lift out, adorn with a dollop of sour cream and chutney. Serve hot.

Chutney Ingredients:   -2 Cups of fresh cranberries -1/4 cup of shaved/shredded fresh ginger -1 Cup of raw sugar (may possibly need more) -1 Tsp of lemon juice -A few dashes of cinnamon and nutmeg   Place all ingredient in a sauce pan with water just covering the top. Let boil down for 20-30 minutes.

If you follow me on Twitter you would know, I am an extreme dare devil and a part of an amazing adventure group that meets once a month to explore new and thrilling horizons. My BFF, who is a publicist and the organizer of these events, planned this amazing trip over the weekend. Seventeen adventurists met at 8am Saturday morning – some of whom I had never even met – to White Water Raft along the Delaware River. Of course during her planning I had to volunteer my services.

I mean, come on what’s an adventure without a good meal?

So I planned this great cold menu excluding ordinary lunch meat sandwiches and the team loved it all. One item in particular was my Summer Tuna with Cranberries and Apples, and it was the prize of our picnic.

This simple twist on an ordinary Tuna Sandwich is great for any event. You can put it on a fancy cracker for a cocktail party or put it in a roll or two slices of bread.

Ingredients

- 2 small cans of White Albacore Tuna in Water - 1/3 cup Dried Sweetened Cranberries - 2/3 cup Apples (chopped) - 2 stalks of celery (chopped) - 1/2 cup Mayonnaise - 1 teaspoon of brown sugar - salt and pepper for taste

Directions

Drain tuna and put into a small bowl. Gently mash with a fork so it is easier to mix with celery, apples and cranberries without mashing them. Add fruit and celery, then add mayonnaise, brown sugar, salt and pepper, and mix gently with a spoon.

This is a five minute dish that’s ready to eat immediately, however it’s better if it sits about 20 minutes in the refrigerator.

Also if you aren’t a mayo person like me, it’s okay to start light and add more as needed for moisture.

I’m sure my adventurous friends will all be very happy to see this article, since I was delivered death threats to give my recipe up. (I kid I kid!!! )

Buon appetito!!!!

Anyone who knows me knows I am addicted to few things in life – one being the Food Network and the other following some of my favorite chefs like Mario Batali and Bobby Flay.

So as you can imagine when I received a call from the managing editor of XI to attend an event for Hampton Magazine at MPD Restaurant where they would honor Bobby Flay, I was all over it. It’s funny because one of my other addictions – cooking – would have to go on the back burner so I could get face time with one of my friends in my head.

As I waited on the step and repeat with my Blackberry set up to record and my battery dying, I panicked not knowing what the heck I would ask him. What did I want people to know? What did I want to know? As I blanked out – there he was – Mr. Bobby Flay himself and I had no time to think. The questions just came to me and his polite welcoming demeanor was sincere and made it easy.

XI Magazine: I’ve followed your career and through it all: media, endorsements etc; what would you say has shaped your passion for the culinary world?

Bobby Flay: Mesa Grill. Definitely Mesa. That is my baby. Though I love being on the cover of Hampton Magazine and various Food Network series, the kitchen is where it is for me. In fact, I just took off my whites before coming here.

XI: So I overheard you say you and your family will soon move into your new home in the Hamptons. Can we expect a Mesa Grill or other venue nearby?

BF: NOT AT ALL!  If I open a restaurant in the Hamptons I will be working. I want to take that time to relax with the family.

XI: If you couldn’t work in the kitchen tomorrow and nothing pertaining to food was an option what would you do?

BF: Definitely politics. I love giving back to the community and doing something positive, so if I can’t cook that would be it.

XI: Ok, one last question. As a chef, what advice can you give those who are utterly and completely wrapped up in the industry, paid their dues, and really just love being in the kitchen, what can you say to inspire them further?

BF: Put your head down and keep working in the kitchen. It’s one thing to go to school and learn the technique, but another to get that raw hands on experience and really have a passion for it.

I could not have said it better myself. My interview with Bobby Flay got my taste buds going and I hope one of his original recipes can do the same for you.

Bon Appétit

Spicy Soft Shell Crab Spaghetti with White Wine & Garlic

Serves: 4

4 tablespoons canola oil 6 soft shell crabs, cleaned Kosher salt and freshly ground black pepper 3 cloves crushed garlic Half a bottle of dry white wine 3 plum tomatoes, halved seeded and chopped 1/8 teaspoon red pepper flakes 2 tablespoons cold unsalted butter, diced ¾ pound spaghetti (#8 or #9) cooked al dente in salted water ¼ cup chopped fresh basil leaves ¼ cup chopped fresh flat leaf parsley leaves

1. Heat 3 tablespoons of the oil in a large sauté pan over high heat. Season the crabs on both sides with salt and pepper and cook, in batches, until golden brown and just cooked through, about 2 minutes per side. Remove the crabs to a plate, tent to keep warm.

2. Add the remaining oil to the pan and add the garlic and cook until slightly soft, about 1 minute. Add the wine and cook until almost completely reduced. Stir in the tomatoes and red pepper flakes and cook, over high heat, until the tomatoes break down slightly and the sauce thickens, about 5 minutes. Whisk in the cold butter and cook until thickened, about 1 minute.

3. Add the spaghetti, basil and parsley to the pan and toss until combined. Season with salt and pepper and transfer the pasta to a large serving bowl. Slice the crabs in half and place on top of the pasta. Garnish with more parsley leaves and basil, if desired.

I never thought too much about it but as someone brought to my attention the other day — I don’t usually post recipes about sweets or desserts. Interestingly enough, I’m not too much of a sweets person. However, this does not mean I can’t bake a mean cake or sweeten a man up with homemade ice cream and chocolate treats. In fact one of my favorite desserts to make is my brown sugar brownies. Not often but when I do get a sweet tooth I love to make these –even the aroma that lingers through the house is enough to give you a cavity.

During the holiday season this is a great gifting idea. Get a festive clear wrapping paper and some ribbon. Stack 4-5 brownies in the center and tie a nice bow. Your boss, neighbor, and even family will love not only the tasty treat but the effort put into it.

Brown Sugar Brownies

Ingredients: 2 sticks (½ pound) unsalted butter 4 ounces unsweetened chocolate, coarsely chopped 4 large eggs 1 cup granulated sugar 1 ½ cup packed light brown sugar 1 teaspoon pure vanilla extract ¾ cup all-purpose flour 1 cup pecans (4 ounces), coarsely chopped

Directions: 1. Preheat the oven to 350°. Butter and lightly flour a 9-by-9-inch baking dish. In the top of a double boiler, melt the butter with the chocolate; let cool. You can substitute this with putting 2 cups of water in a large sauce pan, and chocolate and butter in a smaller sauce pan. Boil water and let vapors melt chocolate and butter.

2. Meanwhile, in a large bowl, beat the eggs with the granulated sugar and brown sugar until thickened; beat in the vanilla. Using a rubber spatula, gently fold in the chocolate mixture until combined. Sift the flour over the batter and fold it in. Fold in the pecans.

3. Pour the batter into the prepared pan and bake for about 20-30 minutes, or until a tester inserted in the center comes out with moist crumbs attached. Let the brownies cool in the pan for 45 minutes before cutting into squares.

I love experimenting with food – taking what’s normal to our everyday version of select dishes and give it a new life or identity. About a year ago, I was preparing for a date and was so set on impressing this gentleman that I had a brain freeze. Everything I thought of seemed ordinary and all done before. So I reached out to my Uncle Omar – thank god I have a family of cooks and he suggested I make a Seafood Lasagna. I thought by George I think I’ve got it and off to the market I was. Now because I have to stay true to my own style; I added and removed some of his suggestions to make it my own and sure enough it was a hit. I’ve made this dish 4 times after, always changing the cheese or the fish I use but never has it been a disappointment.

As I always say use recipes as a guide, you never have to follow them to the T. This recipe in particular has different types of seafood, so if you have an allergy to any of the listed it’s okay to work with other items you can eat. If it’s a shellfish allergy you can eliminate the crab and shrimp and use Mahi-Mahi, Sea Bass or Halibut. Together or separate these fishes are able to hold flavor well without losing its own identity and will give great body with the other textures.

Spinach Seafood Lasagna

Pound of jumbo shrimp chopped Four healthy slices of filleted and cubed flounder Can of real lump crab meat Bag of fresh uncooked spinach ¾ cup of white wine 1 ½ bottles of Alfredo sauce 12 -14 pre-boiled lasagna noodles set aside (depends on the size of your pan) Whole chopped onion 5 chopped cloves of garlic 1 cup shredded Gruyère cheese 1 cup shredded Swiss cheese Ricotta cheese 1 egg Tablespoon of parsley 2 ½ cups of mozzarella ½ teaspoon of nutmeg Salt and pepper for taste

Seafood mix In a separate boil combine crab meat, flounder and shrimp. Sprinkle salt and pepper sparingly.

Sauce In a skillet heat onions and garlic until tender, add white wine and reduce. After wine has reduced, slightly add Alfredo sauce and blend with wine. Let heat and add Gruyère and Swiss. On a low heat, allow cheese to melt into the sauce stirring occasionally. Add seafood mixture and nutmeg. Let simmer on low. In another bowl, beat one egg, add parsley and ricotta, and stir until completely mixed together. In a lasagna pan lightly cover the bottom with your ricotta mixture. Then layer noodles, followed by sauce, cover sauce with uncooked spinach then cover with mozzarella. Repeat layers -noodle -ricotta -sauce -spinach -mozzarella

Cooking is not the only way for you to be creative in the kitchen when it’s time to entertaining at home. Ever go to a restaurant and see some interesting liquor flavors? Ever taste a drink and think that would be great to share at a dinner party or cookout? Being a foodie and lover of exotic flavored cocktails, I’m going to show you how to give your ordinary drink a kick and give you one of my favorite mixtures to try.

Infusing liquors has been around for many years so I can’t proclaim to be the originator, but I can say I have come up with some amazing recipes. I love anything spicy and I love working with herbs. So naturally jalapeño and rosemary would be my first combo to try. You can pretty much infuse any of your favorite fruits and spices into vodka.

• If infusing fruit, use 1-3 depending on their size. Aim for about two large apples’ worth; one is usually enough for larger fruits (i.e. grapefruit), but you’ll need 3-4 for smaller fruits (apricots, plums, etc.)

• If infusing fresh herbs, use 1-2 fists filled with the herb, depending on its potency. Use about half as much of dried herbs or spices.

• If infusing berries, use 2-4 fists filled with the berries.

• If infusing peppers, use as many as you want. The more you use and the longer you infuse, the spicier the end product will be.

This process takes anywhere from 2-5 days to complete, and make you look like a genius at serving time. While you are thinking of your combo try this one, if you like a little spice in life then this will surely fancy your taste buds.

* 14 ounces vodka * 10 ounces fresh lemon juice * 4 ounces Simple Syrup or ½ cup of sugar * ½ tablespoon Tabasco * 5 jalapeño peppers * 6 springs of rosemary * Sliced lemons (Garnish) * Ice

· Crush rosemary and jalapeño peppers gently. Slice peppers and place ingredients together in a clean, airtight container (glass works best). Allow 3-5 days to infuse.

· Strain and transfer vodka to a pitcher. And add lemon juice, Simple Syrup and Tabasco

· Refrigerate 1 hour. Add lemon wheels for garnish.

· Pour over ice.

· Add ice and lemon for garnish

If you like more sweet or sour, feel free to add more lemon juice or simple syrup…