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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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Ricotta & Egg Yolk Raviolo

Having a late breakfast or an early Lunch, and want to impress your guests. Well this one is sure to leave an impression. Ricotta and Egg Yolk Raviolo, is easy to make for anyone foodie, but can be a little tricky with the egg yolk. ( This recipe and another one from Chef Martin's good friend Chef Bob Colosimo). Make the Pasta Fresh Red-Pepper Pasta Dough 1 large red bell pepper ½ teaspoon Olive Oil 2 large eggs 1 large egg yolk 2 1/2 cups all-purpose flour, plus more for dusting Coarse salt Semolina flour, for storage` Directions Preheat oven to 450 degrees. Rub 1 large red bell pepper (about 10 ounces) with 1/2 teaspoon olive oil, and place on a baking sheet. Cook, flipping after 10 minute

Roasted Butternut Squash Salad

This Salad is an amazing salad to start any High End Dining Experience, great for warm Spring days to hot Summer Nights. Us here at ChefMartin.Net would like to give a special Thanks to Chef Bob Colosimo, for such a great recipe he created for the filming of Chef Martins Cooking Show "The Posh Kitchen". Butternut Squash 1 each butternut squash, peeled, seeded 2 tablespoons extra virgin olive oil Kosher salt- to taste Directions Preheat oven to 375 degrees, slice the acorn squash in thick wedges and place on a pre greased or nonstick baking sheet. Drizzle with olive oil and salt. Bake 20-25 minutes until the squash is tender and caramelized, let set to bring to room temperature. Dressing 2 ta


Flautas or Taquitos? Well, that all depends on whether or not you find yourself north or south of the border! These amazing full of flavor crispy tortilla rolls can be filled with anything you can imagine; meet, cheese, beans and vegetables and the same goes for the toppings so let your creative juices flow and get busy! I am giving you this “Potato Flautas” recipe for now as your starting point since they go great for the meatless Fridays, Lent season. Ingredients: Flautas 12 Corn tortillas 2 peeled, cubed & boiled potatoes 12 long strips of white cheese (mozzarella, Monterey jack, etc..) 2 Tb of sour cream 1 tsp salt 2 Tb vegetable oil Toppings 1/2 cabbage; shredded 2 chopped tomatoes 1 c


Mexican Bread Pudding, “Capirotada” is a traditional and popular Lenten dessert that is usually served on Good Friday, but it can be served at any time, especially when you have some nice crusty bread that needs to be used, this dish brings me sweet warm memories of my grandmother and growing up in Mexico. It has an interesting combination of fruits, nuts, spices, and cheese. Since meat was forbidden during Lent, the pudding may have grown in popularity as a way to get more protein into a meatless diet. In this dessert the one defining ingredient is the cheese! Remember, most Mexican desserts are not extremely sweet, but a delicious combination of both sweet and savory at the same time. Thi

Mexican Churros

Makes 12 Churros Ingredients: 1 cup water 2 Tbs brown sugar 1/2 tsp. salt 1/3 cup butter 1 cup white flour 2 eggs 1/2 tsp. vanilla extract 1/4 cup sugar 1/2 to 1 tsp. ground cinnamon, depending on taste Directions: Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside. In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended. In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well b

Pork Steak in Pasilla Pepper Sauce

Serves 6 Fresh or Dried Amazing Mexican Chiles Chiles is eaten today as a fresh vegetable or in its dried form as a spice. It is often used in combination with tomatoes in salsas, and hot sauces, but it can also be found in many Mexican ethnic foods, meats, salad dressings, dairy products, beverages, candies, baked goods, snack foods, breading and batters. Paprika (the Hungarian words for Chile), is used as coloring in sausages, cheeses, drugs and cosmetics. Cayenne (named for a city in French Guiana) is used in hot sauce, and jalapeños (named for Jalapa, Mexico), are preserved by canning or pickling. Chiles have antimicrobial effects, and help to retard food spoilage, and important benefit

Mexican Tamales

The tamale is recorded as early as 5000 BC, possibly 7000 BC in Pre-Columbian history. Initially, women were taken along in battle as army cooks to make the masa for the tortillas and the meats, stews, drinks, etc. As the warring tribes of the Aztec, Mayan, and Incan cultures grew, the demand of readying the nixtamal (corn) itself became so overwhelming a process, a need arose to have a more portable sustaining foodstuff. This requirement demanded the creativity of the women.....hence the tamale was born! The sizes, colors and shapes varied almost as much Classic Tamales Ingredients: 1 pound package of dried corn husks (found in the hispanic food section of the supermarket) 4 cups of Masec

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