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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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Chipotle Grilled BBQ Pork Loin

6 Servings Ingredients: One 3 to 4-pound pork loin Canola oil Rub ¼ cup ancho chile powder 2 tablespoons ground coriander 1 tablespoon brown sugar 2 tablespoons dry mustard 2 tablespoons paprika 2 tablespoons freshly ground black pepper 2 tablespoons kosher salt 1 tablespoon chile de arbol powder or cayenne pepper 1 tablespoon ground cumin 1 tablespoon dried Mexican oregano Chipotle BBQ Sauce 1 ½ cups ketchup ¼ cup sorghum syrup ¼ cup of chipotle puree ¼ cup apple cider vinegar 2 tablespoons Dijon mustard 1 tablespoon ancho chile powder Kosher salt and freshly ground black pepper Directions: Start by making the rub: In a bowl, whisk together the ancho chile powder, coriander, dry mustard, pa

Pickled Vegetables and Jalapenos (Jalapeños & Verdura en Escabèche)

Growing up, this was a classic and almost a mandatory spicy component to complement all meals in Mexico. These pickled peppers are easy to do over night and they keep great for several months in the refrigerator or over a year when canned and sealed properly. You can also take advantage of other Hot Chiles that will pop up this year like Bright-Red Fresnos, Serranos or Habaneros­. Ingredients: 7 medium carrots, peeled, trimmed, and cut into ½ inch-thick 2 medium white onion, sliced into long 1/4-inch-thick strips 8 large jalapeño peppers, cut in half long ways 2 cups of small white washed mushrooms. 3 medium heads of garlic cut in half across the garlic cloves. 1/3 cup vegetable oil 1/3 cup

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