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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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Chocolate Coconut & Pecan Bourbon Torte

Makes 1 – 12 inch torte or a 9 inch pie Ingredients: 2/3 cup dark-colored corn syrup 1/2 cup sugar 1/2 cup butter or margarine 4 eggs 1/4 cup all-purpose flour 4 tablespoons Bourbon 1 recipe Pastry for Single-Crust Pie (see recipe below) 1 6 ounce package (1 cup) semisweet chocolate pieces 1 1/3 cups flaked coconut 1 cup pecan pieces (about 4 ounces) Whipped cream (optional) Pastry for Single-Crust Pie 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/3 cup shortening 4 - 5 tablespoons cold water Instructions: In a small saucepan, stir together corn syrup and sugar. Cook and stir over medium heat until sugar is melted and mixture boils; remove from heat. Stir in butter until melted; set aside

Orange Cranberry Bundt Cake

Yield: 8-10 servings The soft delicate texture of this cake it’s perfect for a great ending to your dinner or enjoy it with a cup of coffee or milk. This cake stores great and you can add to it any flavor of nuts, concentrates, dried or fresh fruits, making it the perfect all-purpose recipe to have in your recipe box. Ingredients: 2/3 cup butter, softened 1 cup sugar 3 eggs 1-1/2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup (8 ounces) sour cream 3/4 cup chopped dried cranberries 1/3 cup chopped pecans ¼ cup orange Zest Confectioners' sugar Directions 1. In a large bowl, cream butter and sugar until light and fluf

Pasilla Pepper & Orange Sweet Potato and Pepita Casserole

Serves 8 This classic sweet potato casserole brings you the best of the worlds with a slight hint of spice and a delicate flavor of the Pasilla pepper, and the sweet and traditional flavors we all like. This is the perfect dish to serve with pork and turkey. Ingredients: 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes 4 dried Pasilla peppers 1/4 cup butter, softened 2 tablespoons of olive oil (Preferred The Olive Tree USA) 1 tablespoon of Orange zest 3/4 cup of fresh orange juice 3/4 cup packed brown sugar 1 1/2 teaspoons salt ½ teaspoon of Mexican cinnamon A pinch of nutmeg Preparation Preheat oven to 375°. Place the sweet potatoes in a Dutch oven, and cover with cold water. B

Steak in Pasilla Pepper Sauce

Serves 6 The Pasilla pepper is one of the most used dry peppers in the Mexican kitchens. The mild deep smoky taste of this pepper makes it perfect to create many delicious dishes, from table sauces to main meals. Ingredients: 5 dried Pasilla peppers 2 cups of beef broth 2 large tomatoes 1-2 garlic cloves ½ of a large onion 4 tablespoons of vegetable oil 6 large beef steaks thing sliced 2 large potatoes Salt and pepper to taste Directions: Open the peppers with a knife and pull the stem out trying to pull out as much of the pepper veins and seeds, rinse the skins out under running water and place the skins in a medium pot with half of the beef broth to boil, immediately after boiling get it o

Rajas Poblanas

6 SERVINGS “Rajas Poblanas” or “Rajas con Crema” is the name given to a Mexican dish consisting of sliced Poblano pepper with cream (the name literally means "slices" in Spanish) One of my favorite dish growing up as it is not only creamy and delicious in flavor but it can be used as a filling for enchiladas, crepes or anything you can think of, but it also they can be used as a side to top any other dish as salsa since they carry a mild hint of spice. It is very popular in Mexico, particularly in the central and southern parts of the country. It is one of the dishes most commonly served during taquizas (taco parties) Ingredients: 2 pounds fresh large poblano chiles 1 onion, quartered, cut c

Caldo de Res Mexican Beef Stew

SERVES 6 INGREDIENTS: 2 pounds beef shank, bone-in (Some people use beef short ribs and beef chuck cut in large cubes) 1 ½ pounds marrow bones 4 cloves of garlic unpeeled 1/2 medium-sized white onion cut in 2 pieces 2 ears corn cut in 3 or 4 parts 1 large chayote peeled and cut in large cubes (pit removed) 2 large carrots, peeled and sliced ½ pound green beans trimmed and cut in half (Optional) 2 cups of cooked garbanzo beans or 1 can of garbanzo beans drained (Optional) 2 small Mexican squash or zucchini, sliced or cubed 1/3 head of cabbage cut in large cubes 1 large plantain cut in slices (optional) 2 small white potatoes peeled and cubed 2 springs of fresh mint 6 springs of cilantro Eno

Mexican Cuerno and Apple Pecan Bread Pudding

Ingredients: 6 large Cuernos (Mexican croissants) 4 eggs 1/2 cup sugar 2 tsp vanilla extract 2 cup milk 1 large apple diced in small sections ½ cup of chopped pecans ½ can of condensed milk Directions: Slice the bread long side as you would to make a sandwich and arrange them in a shallow baking dish. Whisk together the eggs, sugar, vanilla and milk in a large bowl and pour evenly over the bread. Scatter over the apples and pecans, and then pour the condensed milk. Cover with plastic wrap and place in the fridge overnight. The next morning or when ready to bake, turn the oven on to 350° no need to preheat. Remove the plastic and place it in the oven. Bake for 35 minutes, or until golden brow

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