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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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Chorizo & Potato Casserole

This dish is one of my favorites for a Sunday Brunch as it can be prepared a day before and when Sunday morning hits all I have to do is place it in the oven! Ingredients: 2 pounds red baby potatoes, scrubbed, quartered 5 whole garlic cloves 2 tablespoons extra virgin olive oil 1 1/2 tablespoons lemon juice 2 teaspoon smoked paprika 1 teaspoon dried oregano 1 teaspoon ground cumin 1 red belle pepper chopped 1 large red onion, cut into 1cm-thick rounds 1 pound of Classic Mexican Chorizo 2 sweet corncobs, kernels removed 1/3 cup fresh cilantro leaves Sour cream, to serve (optional) Dorections: Boil the potatoes until potato is just tender, do not over cook, you want them to be cook but firm. T

Mexican Chilaquiles Verdes

Serves 4-6 Despite its appearance, a Tomatillo is not a type of green tomato, although both are members of the nightshade family. The Tomatillo is covered with a parchment like calyx that, when removed, reveals a fruit that looks like a firm green or purplish cherry tomato. The fruits, which have a unique texture and tart flavor, are the basis for many cooked sauces, Pipianes and Moles, and are occasionally used raw in salsas. Carefully rinse off the sticky residue that covers the skin before using. Ingredients: 1 lb. tomatillos, husked and rinsed 4 serrano chiles 2 garlic cloves 1/2 white onion, coarsely chopped, plus 1 or more thin white onion slices, separated into rings 1 Tbs. cooking oi

Huevos Rancheros

“MEXICAN STYLE SUNNYSIDE UP EGGS AND SALSA” When you need a hearty breakfast, you can’t beat authentic huevos rancheros, a dish prepared with two sunny side up eggs on fried tortillas covered in a spicy tomato salsa with refried beans on the side. This dish is served throughout Mexico, and for good reason. It’s delicious! The name huevos rancheros translates as “ranchers eggs.” When preparing, keep it simple and traditional. Ingredients: 4 eggs 3 Roma (plum) tomatoes 1 or 2 Serrano chiles ½ of a medium white onion 1 clove of garlic 1 large spring of fresh thyme In Mexico, the salsa is made very hot. This recipe calls for 1 serrano chile which makes a milder salsa. Add 1 or 2 more chiles is y

Mexican Quick Cheese Biscuits

12 biscuits Garlic Cheddar Drop Biscuits Garlic Cheddar Drop Biscuits perfect for your Sunday brunch, quick and easy homemade biscuits with a hint of spice. Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon garlic powder ½ teaspoon paprika 1/2 cup cold unsalted butter 1 cup shredded sharp cheddar cheese I seeded fresh jalapeno fine diced 3/4-cup cold milk Butter Topping: 3 tablespoons unsalted butter 1/2 teaspoon garlic powder 1/8 teaspoon salt 1 tablespoon of chopped cilantro Instructions: Preheat oven to 425 degrees. In a medium mixing bowl mix together flour, baking powder, 1/2 teaspoon salt, and 1/2 teaspoon of garlic powder until well combine

Easy Summer Orange Cake

1 Medium size bundt cake This is the perfect cake for when you are craving a homemade cake in the summer and don’t want to spend much time in the kitchen, it’s so easy to make and the aroma texture and taste gets my vote! It also keeps great and it goes delicious with berries and whipped cream, so this summer, why not, bake away! Ingredients: 3 fresh eggs 1 cup sugar ½ teaspoon of vanilla rind and juice of 1 large orange 1/4 cup vegetable oil 3 tablespoons sour cream or yogurt Whisk all the above together. Sift together and add to the wet ingredients: 2 cups flour 3 tsp baking powder Continue to whisk these last ingredients and then pour into a greased and floured medium bundt pan and bake i

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