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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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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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Grilled Pork Loin Poblano & Oaxaca Roulade

Serves 6 Ingredients: 2-3lbs boneless center cut pork loin roast 4 ounces queso Oaxaca or melting cheese such as mozzarella 4 fresh poblano peppers Rub: 1⁄2 teaspoon coriander seed 1⁄2 teaspoon fresh ground pepper 1⁄4 teaspoon oregano (Mexican if possible) 1⁄4 teaspoon garlic powder 1 teaspoon celery salt 2 teaspoons salt 3 teaspoons brown sugar 1 teaspoon ground cumin 2 teaspoons paprika or Ancho chili powder Directions: Start by washing the poblano peppers, dry and roast them on an open flame to create a chard blister or place them under your oven broiler to do the same. Once charred, place the peppers in a plastic bag to sweat and clean when cool taking the burned skin and seeds out and g

Chef Martin’s Vanilla Sponge Cake

Serves: 2 - 8" layers or 24 cupcakes The milk / butter mixture should be hot (about 150°f) when adding to the liaison A stand mixer is not necessary however it is the best at achieving the ribbon stage with the balloon whip attachment, a hand beater can be used but be aware it may take almost 20 minutes to reach ribbon stage. Recipe For Crema Ligera Pastelera. Grease pans with pan grease Preheat oven to 350°f Ingredients: Eggs Large 4 (200g) Granulated Sugar 1 ¾ cup (350g) Whole Milk 1 cup (237ml) Unsalted Butter 1 Stick (8 Tablespoons) (112g) Vanilla Extract 1 Tablespoon (15ml) All Purpose Flour 1 cup (125g) Cake Flour 1 cup (120g) Baking Powder 2 teaspoons (10g) Salt ½ teaspoons (3g) I

Crema Ligera Pastelera (Light Cream)

This is one of my favorite pastry creams I use during the summer months, it’s great to use as an icing with a large selection of cakes, delicious for topping pies and filling pastries. To create this recipe, you need to combine a heavy rich custard “Crema Pastelera” (Pastry Cream-part one of the recipe) helps stabilize the light whipped cream that we fold in at the end, achieving a rich soft creamy mousse like texture delicate to taste, but also give us body that can be used to ice a cake. Recipe for Vanilla Sponge Cake. Crema Ligera Pastelera (Light Cream) Crema Pastelera (Custard) Ingredients: 1/2 cups whole milk 4 egg yolks 1/2 cup granulated sugar 4 tbsp AP flour 4 tbsp cornstarch 1 tsp

Chuleta de Cerdo a la Parrilla con Salsa Tropical y Limón Verde

Ingredientes: Para 4 personas Marinada: 2 cucharadas de azúcar morena 1 cucharadita de canela molida 2 cucharaditas de pimienta, molida 1 cucharadita de hojuelas de pimienta roja (de cayena), machacadas 1 cucharadita de sal 1 taza de jugo de naranja 3 cucharadas de jugo de limón verde recién exprimido 3 dientes de ajo grandes, finamente picados (1 1/2 cucharadita) Cerdo: 4 chuletas de cerdo, recortada la grasa Salsa: 2 tazas de piña fresca, picada 1 mango grande maduro picado 1/4 taza de pimiento rojo, picado 1/4 taza de cilantro fresco, picado 1 cucharada de azúcar morena 1 cucharada de jugo de limón verde recién exprimido 1 cucharadita de orégano 2 cucharaditas de comino molido 3 chiles ja

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