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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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Empanada Dough

Savory or Sweet - The secret of a good empanada is the dough. The dough is the first thing you will taste when taking a bite of an Empanada and it should have the right flavor, consistency, and crunch. There are many variations and flavors of “Empanadas” and “Empanada Dough” recipes from across the globe clamming to be the best, from olive oil or butter, water or milk, plain flour or corn flour, etc. This is one of my personal favorite basic recipes for empanada dough I know. It’s very easy to make it doesn’t take too much time (like most dough recipes) and it can be used for savory or sweet empanadas so the sky is the limit! Makes 30 3-4 inch Empanadas Ingredients - 17 oz. All-pu

Chiles en Nogada

Servings: 6 to 8 peppers The name comes from the Spanish word for the Walnut tree- Nogal This dish traditionally is served at room temperature with cold cream walnut sauce, a “sweet spicy” pepper filled with meat, fruit, nuts, simply a delicious dish that is hard to find in restaurants due to the time it takes to prepare and the wide selection of ingredients, but if you like to venture into making this dish at home, you will fall in love and you will agree with me that it is worth all the time and effort invested to make these amazing Mexican stuffed peppers. Ingredients: 8-6 very large (about 2 pounds) fresh Poblano chiles Fruit Stuffing 1 pound ground pork shoulder 1 pound of ground beef 4

Camotes Enmielado (Candied Sweet Potatoes)

serves 24 In Mexico we call both sweet potatoes and yams, camotes. The most popular sweet potato dish has to be Camotes Enmielados (Mexican Candied Sweet Potatoes). These sweet, syrupy sweet potatoes cooked in piloncillo (unrefined sugar cones) and cinnamon make the perfect side dish for your ham or pork or simply as a snack, they are also delicious with ice cream or serve them in a glass with milk and eat them with a spoon. Ingredients: 8 cups water 8 oz piloncillo (unrefined sugar) or 1 cup packed brown sugar 2 cinnamon sticks 2 whole anise stars 3 whole cloves 2 large sweet potatoes, peeled, cut into 1-inch slices Milk or sweetened condensed milk for garnish Directions: In 3-quart saucepa

NOT Your Grandma’s Chocolate Cake

Serves: 16 Growing up i did a lot of baking with my mom, and this recipe was by far my favorite Chocolate Cake to bake. I love rich chocolate and this cake gives you a mix of a brownie, cake, fudge... the best of all worlds. So if you like Chocolate Cake, this one is for you! Ingredients: 2 cups flour 2 cups sugar 1 teaspoon baking soda ½ teaspoon salt ½ cup sour cream 1 teaspoon vanilla 2 eggs 1 cup butter 1 cup water 5 tablespoons unsweetened cocoa powder Icing: 6 tablespoons milk 5 tablespoons unsweetened cocoa powder ½ cup butter 4 cups powdered sugar 1 teaspoon vanilla 1 cup chopped pecans (optional) Directions: preheat oven to 350 degrees grease and flour 10x15 pan in large bowl com

Besos de Nuez / Mexican Wedding Cookies

These cookies are served in many celebrations in Mexico and also known as Biscochitos, Polvorones, Besos or Besitos de Nuez. The basic ingredients are nearly identical to Russian teacakes or shortbread: ground nuts, flour, butter, sugar. Perfect for many celebrations all year round, I however, like to use these delicious cookies around the Christmas holidays. Ingredients: 1 1/2 cups walnuts or Pecans Pinch fine salt 2 sticks (16 tablespoons) unsalted butter, at room temperature 1/2 cup granulated sugar 2 cups all-purpose flour 1/2 cup confectioners' sugar, plus more for serving Ground cinnamon, for garnish (optional) Directions: Put 1/2 cup of the walnuts or pecans and the salt in a food pro

Mexican Bacalao Navideño (Dried Salted Cod)

It's that time of the year again! Bacalao time! This dried Cod delicious dish is prepared traditionally in Mexico for the Christmas holiday! The Spanish made the most of the New World ingredients they found in Mexico, using potatoes, tomatoes and chiles in this dish, in addition to the olives they imported from Europe and the salted, dried cod that accompanied them on ocean voyages. The dried cod piled up in the markets at this time of year undergoes an almost magical culinary transformation from a rather unappetizing looking ingredient to an outstanding dish with an inspired combination of flavors. Ingredients: 2 lbs dried Salted Cod (Bacalao) 1Chile Ancho (optional) 2 lbs fresh tomatoes 1/

Mexican Ponche Navideño

Makes about 30 servings It looks like a bubbling pot of hot fruit salad. It smells like heaven. It's a classic symbol of Christmas. Every traditional Mexican Hot Ponche recipe calls for fresh tejocotes. In Mexico, you can find them in the market at this time of year. In the rest of North America and Europe--good luck! In the past, they were nearly impossible to find. Now you can sometimes buy them in Mexican grocery stores. Some food brands now sell bottled tejocotes. The texture is more gelatinous, but they'll work. You may also be able to order them online. If the search comes up empty, you can come reasonably close by substituting fresh kumquats or yellow plums. Two other standard ingredi

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