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Chef Martin Lopez Judging the Bite of Seattle Venues, with Univision in toe. Watch out for more from this year's Bite of Seattle. 

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The Crazy Duo

Chef Martin Lopez has had the great honor to MC and Host many food events over the years with Chef Casey Shiller. Not only that, but now they are teaching together at one of the best Culinary School in the USA. Forest Park Community College bring all your baking and culinary dreams a reality.

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Cactus Paddle Salad (Ensalada De Nopales)

This is one of my favorite salads, and is now establishing a name and reputation in the USA not only for the great flavor but also for the healthy qualities, Cactus pads contain beta carotene, iron, some B vitamins, and are good sources of both vitamin C and calcium. The paddles, or nopales, of the prickly pear (or nopal) cactus are sold in Mexican markets and many supermarkets, usually with their stickers already removed. They have a flavor that recalls both sorrel and asparagus and are used in salads, side dishes and with eggs. Nopales are easy to prepare: Using a swivel-bladed vegetable peeler or a small paring knife, carefully cut away any stickers and their "eyes." Trim off the entire o

Rumi Saffron Flan Napolitano

Ingredients: Makes 24 small servings 1 Small pinch of Rumi Saffron 3 Cans of Evaporated Milk 2 Cans of Sweet Condense Milk 6 Fresh Whole Eggs 1 Cup of Granulated sugar - for caramel Directions: Preheat oven to 325 degrees. You will need ramekins or other specialty flan bakeware, or a cake pan to bake the flan plus a large baking sheet that will hold the mold(s) and be able to bake them in a water bath. Place the Evaporated Milk in a small cooking pan and bring to a simmer, once it begins to boil remove from heat and add the saffron, stir and set to the side to cool, the hot milk will allow the Rumi Saffron to release the beautiful flavors and aromas but be sure not to OVER cook, or you will

Mexican Ceviche

Don’t feel like heating up the house and craving Mexican food? We got you covered! Ceviche is a seafood dish popular in the coastal regions of Latin America, the dish is typically made from fresh raw fish cured in citrus juices and it’s a perfect meal to be prepared on a hot summer day as it doesn’t require heat source, stove or oven. It can be served making "Tostadas" or a Martini glass for a nice upscale presentation. INGREDIENTS: 4 Roma Tomatoes 3-4 Green Onions A little bunch of fresh Cilantro 2 Jalapeño Peppers 1 Serrano Pepper 2 Large Carrots 6 Limes 2 Lemons 2 Cloves of Garlic 2 little branches of fresh Oregano 2 Tea spoons Salt Pinch of Black Pepper I Tuna steak 4-5 Sea Scallops 1 Gr

Mexican Agua fresca

Agua Frescas are fresh fruit drinks that are very popular throughout Mexico. You will find these drinks at street stands all over Mexico and also at restaurants. They are usually served from large barrel-shaped glass containers (vitroleros). These delicious fruit drinks are a lot like sorbets, as they freshen the palate and they provide a perfect balance to the spiciness of Mexican foods. This refreshing and delicious Mexican fruit water is basically fresh fruit sweet water, and it's very refreshing to drink during hot summer months. Agua Frescas are easy to make and can be made with just about any fruit. They are natural, healthy, and are inexpensive when made with seasonal fruit. Below you

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