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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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Guacamole Puffs

6 servings These “Guacamole Cream Puffs” are perfect for the Holiday Season coming up, easy to make and you can flavor the guacamole to create different flavor profiles! A great and different way to bring and enjoy your guacamole. Ingredients: ½ cup (1 stick) unsalted butter ½ teaspoon Salt 1 cup all-purpose flour 5 large eggs 1 cup of water I recipe of your favorite “Guacamole” Directions: Preheat oven to 375°, line baking sheet with Parchment paper or spray butter. In medium saucepan over medium-high heat, combine butter, salt, and water. Bring to boil and quickly stir in Flour tell fully mixed then transfer to a mixing bowl to cool for 3 minutes Add 4 eggs one at a time vigorously to inco

Cilantro and Mexican White Rice

serves 6 Fresh cilantro transforms your plain cooked rice or Mexican white rice into a lively side that's an ideal accompaniment for Mexican main dishes Ingredients: 2 tablespoons canola oil 3 garlic cloves, peeled 3/4 cup finely chopped white onion 1 1/2 cups medium-grain white rice 3 cups of hot water, vegetable or chicken broth 2 large fresh cilantro sprigs 1 1/4 teaspoons fine sea salt Preparation: Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté until deep brown, about 3 minutes. Discard garlic. Add onion to saucepan and sauté until tender, about 5 minutes. Add rice; stir 5 minutes in a medium heat until light golden color. Add 3 cups of the hot liquid of your choic

Frijoles de la Olla

Serves 6 This is my favorite and one of the most classic recipes of Mexican Gastronomy, Frijoles de la Olla is simple to make, versatile and healthy. Like many traditional dishes, the recipe for Frijoles de la Olla varies greatly from cook to cook. Don't be afraid to experiment a little and make them to suit your personal taste. (On this recipe, I am also suggesting some ingredients to use as toppings as you can serve Frijoles de la olla as a soup and not only as a side dish with your favorite Mexican meal) Ingredients: 2 cups dried beans (bayo beans, pinto beans, mayocoba beans or black beans) ½ white onion 2 cloves of garlic, smashed with the back of a spoon 2-3 leaves of fresh epazote (if

Sopa de Fideo

Serves 6 Sopa de Fideo is simple yet flavorful Mexican soup! Ingredients: 1 medium onion 2 cloves garlic 2 Tbsp vegetable oil 8 oz uncooked vermicelli noodles 1/2 tsp cumin 28 oz can whole peeled tomatoes 6 cups chicken broth 1 medium jalapeño (optional) 1 medium lime 1/4 bunch fresh cilantro (optional) Directions: Dice the onion and mince the garlic so they are ready to go when needed. Add the vegetable oil to a large soup pot. Break the vermicelli noodles into one to two inch sections and then add them to the pot. Cook the dry noodles in the oil over medium-low heat while constantly stirring for 3-5 minutes, or until the noodles have turned golden brown and are slightly blistered. Add the

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