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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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La Chicha Morada

Bebida típica peruana Tan o mas querida que la InkaKola, se elabora mediante una variedad de maíz de color morado muy intenso (conocido simplemente como "maíz morado") que se cultiva ampliamente en la cordillera de los Andes, aunque también se le cultiva en otras zonas de América, pero en una escala mucho menor. Su historia y consumo ya era extendida en la época prehispánica, con antelación a la instauración del Imperio Inca. En la actualidad se consume ya sea de la forma tradicional (hirviendo el maíz morado en agua, cáscara de piña y de membrillo, una pizca de canela y clavo de olor, se cuela y se deja enfriar para agregar azúcar y limón) o ya semi-preparada en sobres con el maíz morado en

Chile Ancho & Espresso St. Louis Style Pork Ribs

One Pork Rib Slab One of my favorite peppers to work with is the Ancho pepper! Ancho peppers add smoky flavor to your dishes and is not really spicy so it makes it friendly for the entire family. Secondly, I love coffee so the combination of both make sense to me. And finally, St. Louis is my home so needless to say this is my favorite recipe and I hope you enjoy it! Ingredients: 1 tablespoon Ancho powder 1 teaspoon espresso ground coffee ½ teaspoons onion powder ½ teaspoons garlic powder 1 tablespoon brown sugar ¼ teaspoons dried thyme ½ teaspoons fresh cracked black pepper 1 teaspoon paprika (if using smoked, reduce to 1/2 tsp) ½ teaspoons cumin ½ teaspoons Chimayo red chili powder - subst

Mango Coconut Flan

Makes 1 - 9 inch round Ingredients: 1 Cans of Evaporated Milk ½ can of Coconut Milk 1 Cans of Sweet Condense Milk 3 Fresh Whole Eggs 1 Cup of Granulated sugar - for caramel 1 Mango 1 Cup up Coconut Directions: Preheat oven to 325 degrees. You will need ramekins or other specialty flan bakeware, or a 9in cake pan to bake the flan plus a large baking sheet that will hold the mold(s) and be able to bake them in a water bath inside your oven. In another cooking pan, pour 1 cup of sugar over medium heat, constantly stir sugar until it liquefies and turns to a light brown and turns into caramel, this step is very important as the sugar will burn very quickly and its very hot so stay with it, stir

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