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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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Fresh Pineapple Pie

Makes One Large pie The peak season for Hawaiian pineapples generally comes in April and May, and with that I know its time for my favorite pie! The natural sweetness of these delicious fruits in the early spring makes the perfect pie for our mild spring days, best served warm with vanilla ice cream! Ingredients: 1 Large fresh Pineapple 1 cup of granulated sugar 2 cups of water The zest and juice of one medium orange 2 tablespoons of cornstarch 2 tablespoons of butter One recipe for Easy Best Pie Crust (recipe listed on our website) 1 fresh egg for egg wash Directions: Clean and cut the entire pineapple into bite small pieces, place it in a medium pot and add the water and sugar, bring to a

Easy Best Pie Crust

One Large Top and Bottom Pie This is one of my to go crusts as it is very easy and fast to make, it also works great with sweet and savory pies and perfect to create small pastry shell crusts. The full buttery rich crumbly flavor it’s a crowd pleaser, a must have in your recipe box. Ingredients: 2 cups of all-purpose flour 2 Eggs 2 sticks of unsalted butter Directions: Be sure your butter is very soft but not melted. Put the flour in a large mixing bowl and open a crater in the center of the flour, add the butter and eggs. With your hands start mixing the eggs with the butter and eventually start incorporating the flour to the egg and butter mixture, continue mixing the dough with your hands

Classic Hot Cross Buns

These doughy, raisin-studded delights are traditionally eaten during Lent, especially in the week leading up to Easter. Marked with an icing or dough cross on top, they've been a holiday staple of some communities for centuries. (Versions of the hot cross bun even appeared in ancient Greece.) Given the baked good's long history, legends and superstitions have had ample time to develop and grow around them. Here is my favorite recipe: Ingredients: 1/2 cup raisins, currants, or craisins + 1 cup boiling hot water 3/4 cup very warm milk, divided into 1/2 cup and 1/4 cup (I used whole milk, 2% is fine) 1/2 cup white sugar + 1/2 tsp sugar 1/4 cup (4 Tbsp) unsalted butter, softened 15 seconds in

Chef Martin's Carrot Cake

Ingridients: Cake 2 cups sifted flour 2 teaspoons baking powder 1½ teaspoons baking soda 1½ teaspoons salt 2 teaspoons cinnamon 1½ cups sugar 1¼ cups vegetable or canola oil 4 eggs 2 cups finely grated carrot 8½ oz. can of crushed pineapple, drained ½ cup finely chopped pecans (optional) 3½ ounces flaked coconut (optional) Cream Cheese Frosting ½ cup butter 8 oz. cream cheese 1 teaspoon vanilla 1 pound confectioner's sugar, sifted Directions: Preheat your oven to 350 degrees F and grease and flour three 9-inch round cake pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Next, add the sugar, oil, and eggs; mix well. Next, add the carrot, pineapple, pecans, and coc

Lemon Pound Cake

Ingredients: Cake 1-1/2 cups (3 sticks) unsalted butter, room temperature 3 cups granulated sugar 1 tsp salt 5 large eggs, room temperature 3 cups sifted cake flour ½ cup 7UP soda, room temperature 1 Tbsp lemon extract Glaze 1 cup confectioners' sugar 3 Tbsp 7UP soda 1/2 tsp lemon extract Directions: Preheat oven to 315 degrees. Prepare a 10-cup Bundt pan with the nonstick method of your choice. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the sugar and salt. Cream together for an additional 7 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the

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