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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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Elevating your Aquas Fresca's

Aqua Fresca's are a familiar and welcome sight at farmers' markets, and street fairs around Mexico and other places with Latin American communities and are now becoming trendy in many cities, people are also incorporating these fresh fruit drinks to create the perfect summer cocktails adding rum, vodka, tequila and wine. Here are some recipes for classic and inspired agua fresca flavors, but the basic concept of fruit + water + sweetener + ice is easy to play with on your own. Horchata Water Ingredients 8 cups of hot water 1/2 cup white sugar 1 1/2 teaspoons ground cinnamon 1 cup long grain rice 1/2can of condense milk 1 can of evaporated milk 1 table spoon of vanilla Ice cubes, for s

Mama’s Mexican Cinnamon Homemade Donuts

One of my biggest great memories as a child was coming home from school, walking into the house and smell cinnamon in the air, I knew then it was time for my mom's famous homemade cinnamon donuts! They are easy to make and a fun activity for the kids in the kitchen, delicious for an afternoon snack or for breakfast in the morning. Ingredients: 4 Cups of flour 4 teaspoons of Baking Powder Pinch of salt ½ teaspoon of cinnamon 1/8 teaspoon nutmeg 1 Stick of butter ½ cups of whole milk 1 cup of sugar 3 whole eggs 1 Teaspoon of pure vanilla extract Vegetable oil for frying Additional sugar and cinnamon for rolling your donuts after fried. approximately 50 2in donut Directions: Mix all dry ingred

Spanish Rice/Mexican Rice__

A good Spanish Rice recipe should be in everyone’s cook book as it is a staple in anyone’s cooking, in fact, my mother used to say… “If you want to know if the person can cook, look at their rice” Spanish rice, red rice or arroz rojo is a Mexican side dish made from white long grain rice, tomatoes, garlic, onion, and other ingredients. It is traditionally made by sautéing the rice in a skillet until it is golden brown. Water or chicken broth is then added along with chopped tomatoes or tomato sauce. Even though I am giving you a set recipe to a basic “Spanish Rice” here are few points you need to consider and know about. -If you have homemade chicken broth, use it! It is best to make rice wh

Carnitas De Michoacán

There is nothing better than to take a walk around the plazas in Mexico for lunch or dinner and smell the amazing aromas coming from all the food vendors. One dish that you will see almost in every corner is the amazing Pork Carnitas, this delicate tender meat is used to fill tacos, and every one claims they have “The best secret recipe” as these recipes and cooking methods are passed from generation to generation. I am bringing you a small taste of Mexico with my version on how to make Slow-simmered pork, with a quick fry at the end, Carnitas! Carnitas are easy to make, but do take some time so plan accordingly, they are the perfect dish for a family event as you can have it ready and let y

Mexican Blackened Chicken, Fresh Corn and Roasted Poblano Chile Enchiladas

This recipe was created by Chef Martin Lopez exclusively for The Bite of Seattle and for all of his Seattle friends using his favorite IPinum cookware. On this recipe the succulent chicken is enclosed in warm tortillas along with sweet summer corn, roasted Poblanos and a little queso fresco. The vibrant flavorful sauce is made from tomatillos, more roasted poblanos, onion, garlic and spices. Together the blackened spicy chicken and subtly sweet flavors from the plump corn kernels really compliment each other! Serves: 4- 6 Chicken: 4 breasts of chicken, skin off 11/2 tablespoons cumin 1 tablespoon chili powder 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon ground black peppe

Braised Pork in Tomatillo and Chile Salsa Verde

Ingredients: 4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes 2 teaspoons salt 1 teaspoon freshly ground black pepper Flour for dredging 1/4 cup vegetable oil 3 yellow onions 2 green bell peppers, cut into 1-inch cubes 2 Anaheim or Poblano Chiles, cut into 1-inch cubes 2 -3 jalapenos, seeds removed, and finely chopped 3 garlic cloves, peeled and finely chopped 1 1/2 pounds tomatillos, roasted, peeled and chopped 1 tablespoon dried oregano 2 teaspoons ground cumin 2 tablespoons coriander seeds, crushed and soaked in a scant amount of water 2 bay leaves 1 bunch cilantro leaves, cleaned and chopped 4 cups chicken stock Directions: Season the pork meat ge

Spicy Blackberry and Jalapeno Margaritas

Nothing pairs better with Mexican food than a nice drink with spicy flair. So today let’s get ready to celebrate National Margarita Day and add a spicy, sweet and sour new flavor to our drink recipe collection and celebrate with style! Ingredients: •¾ cup tequila •½ cup triple sec or Grand Marnier •½ cup freshly squeezed lime juice •1 cup blackberry Jalapeno Syrup (see below) •ice cubes •fresh blackberries and lime wedges for garnish •Blackberry Jalapeno Syrup, makes 1 ½ cups •1 cup Sugar •1 cup water •1 cup fresh or frozen blackberries •2 jalapeno peppers, minced •Lime wedges •Sugar – Pequin pepper for the rim Instructions: 1.To make the syrup: Combine the sugar and water in a small pot and

Roasted Red Pepper Hummus

Ingredients: 1 cup dried garbanzo beans (chickpeas) or two 15-ounce cans 1/4 baking soda (if using dried garbanzo) 1 red bell pepper 1 tablespoon olive oil, plus more for serving 2 cloves garlic 2 tablespoons tahini 2 3/4 teaspoons lemon juice 1 teaspoon hot sauce 1 teaspoon kosher salt 3/4 teaspoon ground cumin 1/2 teaspoon black pepper Directions: If using dried beans, soak them overnight in the refrigerator.Drain, rinse and place in a large saucepan and cover with 2 quarts water. Add the baking soda and bring to a boil. Cook until the beans are firm but tender, about 1 hour. (Garbanzo beans can be tricky and can require as much as 2 hours to cook so keep testing them. You want the beans t

Quesadillas with Home Made Red Pepper Hummus

This is a delicious snack to take with you on the road for, after work or in-between meals snack! Combining different styles and cultures in meals is a great way to bring creativity to your diet. This is a fusion dish where Mediterranean-inspired cuisine “hummus” meets Latin-cuisine “quesadilla” – flavor overload. As seen on Great Day STL Ingredients for 2 chicken quesadillas and 2 mushroom quesadillas: 1/4 cup homemade red pepper hummus (Recipe is in blog) 10oz chicken breast raw 1 large Portobello mushroom cap (chopped into pieces) 4 small 100-calorie multigrain tortillas 1 small avocado (sliced into 4 equal portions) 4 tablespoons goat cheese 1/2 cup chopped red onion 2 tablespoons mince

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