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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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Pescado Veracruz

4-6 servings Pescado Veracruz, named for the city of Veracruz Mexico, “Pescado a la Veracruzana” is widely served throughout Mexico. This recipe calls for “white fish” so the choice is yours! Tilapia, cod, bass, grouper, haddock, catfish, and snapper to give some choices. This simple light version skips the usual bay leaf and heavy stewing, allowing the delicate white fish to shine. Ingredients: 5 ripe tomatoes 1/2 cup finely chopped onion 1/4 cup vegetable oil, divided 2 garlic cloves, minced 1 1/2 teaspoons seeded and minced serrano chilies (more if wanted) 1/4 cup sliced Spanish olives (stuffed with pimentos) 2 tablespoons capers 1/4 teaspoon dried oregano 6 White Fish fillets of choice (

Pork Cubana (Lechon Asado)

A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, serve with steamed rice, black beans, and fried plantains (maduros) for serving or use as a meat to create your Tortas as we will do in our class today. INGREDIENTS: For the Mojo: 8 medium cloves garlic, minced 2 teaspoons (8g) ground cumin 2 teaspoons (8g) freshly ground black pepper 1/4 cup (about 1 small handful) minced fresh oregano leaves 1/2 cup (120ml) fresh juice from 1 to 2 oranges (see note above) 1/4 cup (60ml) fresh juice from 3 to 4 limes (see note above) 1/4 cup (60ml) extra-virgin olive oil Kosher salt For the Pork and to Finis

Mexican Beef Milanesa

6 servings These fried breaded thin beefsteaks are as popular in Mexico as you see ‘Chicken Fried Steak” here in the USA. One of my favorite dishes for dinner when I was a kid and my very best favorite was to make a sandwich “Torta” the following day or just eat them cold as a snack. INGREDIENTS: 1 1/2 pound of thin cut top round beef steaks (6 steaks) 2 eggs 2 cups of plain breadcrumbs 2 garlic cloves chopped 1/2 teaspoon black peppercorns Vegetable oil for frying Salt to taste Notes: Sirloin steaks / breakfast steaks, also work fine for milanesas, make sure to pound them very thin. You can use chicken or pork instead of beef. In Mexico, Milanesas are sold in some butcher shops or superm

Mexican Shredded Chicken

Serves: 6 Shredded chicken breast tossed in a killer Mexican sauce, loaded with Smokey Chipotle flavors. It’s easy, 5 minutes prep is all that's required for this shredded chicken tossed in a Smokey, mildly spicy red sauce that's loaded with flavor. Make this in your slow cooker, pressure cooker or on the stove! INGREDIENTS: Chicken & Sauce 1.5lb chicken breast, skinless boneless (~3 halves) ½ cup Chipotles in Adobo Sauce (4 chillies + sauce) (Note 1) 14oz can crushed tomatoes 2 garlic cloves, crushed 1 tsp EACH - dried oregano, cumin powder, onion powder or garlic powder 2 tsp sugar ¾ tsp salt Pepper To Finish 3 tbsp olive oil 2 tbsp lime juice INSTRUCTIONS: Cook Chicken Slow Cooker: Place

Lemoncello & Strawberry Mousse

Lemoncello is a liqueur from southern Italy, it heightens the flavor of the strawberry mousse. This is a great dessert for a late afternoon with friends. (This recipe and another one from Chef Martin's good friend Chef Bob Colosimo). Ingredients: Plain Gelatin Powder 3-tsp Boiling water 2 to 3-cups Lemon Juice 1/3-cup Lemoncello Liqueur 1/2-cup Grated lemon rind 1 each Eggs

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