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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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Mexican Sugar Skulls

During the celebration of Dia de los Muertos (the Day of the Dead), sugar skulls are often used to decorate the ofrendas (offerings), and they are exactly what their name describes--skull-shaped sugar. Traditional sugar skulls are made from a granulated white sugar mixture that is pressed into special skull molds. The sugar mixture is allowed to dry and then the sugar skull is decorated with icing, feathers, colored foil and more. To create these skulls you will need a combination of two recipes, Sugar Blend to create the skulls and a lot of time as they need days for them to dry, however these are great to make with kids as they are colorfull and are safe to make at home. Sugar Blend to Mak

Pan De Muerto

Yields 2 loaves Ingredients: 1 package granulated yeast 4 1/2 cups flour 6 eggs 6 egg yolks 3/4 cup sugar 7.5 oz. butter 1/4 cup orange blossom water 2 teaspoons cinnamon Additional melted butter to brush after baking and granulated sugar to roll bread after the butter is brushed. Directions: Dissolve yeast in 1/2 cup warm water. Mix in 1/2 cup flour. Leave mixture in a warm place until it doubles in size. Sift together salt, sugar, cinnamon and flour. Add the remaining ingredients, but only half the butter. Add the yeast dough and mix until it forms thick dough but not hard. Tip: Make sure dough doesn’t stick to the table before placing it in a large greased bowl. Cover it. Let dough rise u

Peach Mango and Almond Cobbler

For this recipe I am using my favorite cobbler dough I learn long time ago from one of my favorite kitchen mentors from my childhood, she was a big inspiration to my baking. This dough is very easy to prepare and it can be use in sweet and savory applications. If you prefer to use other fruits please take that route! The fruit filling for this cobbler is a true choose-your-own adventure as I choose peaches and mangos; you can use any summer fruit you like or any combination! Use enough to fill your baking pan between halfway and three-quarters full. This is generally four to seven cups of sliced fruit. Makes One 9 inch bake dish. Ingredients: Cobbler Dough: 2/3 Cup of canola oil 1/3 Cup of w

Panqué de Nata

Ingredientes: 280 gramos de harina ¼ cucharadita de sal 2 cucharaditas de polvo para hornear (royal) 200 gramos de azúcar 250 gramos de natas 4 huevos Ralladura de 3 limones verdes 1 cucharadita de vainilla 1 taza de leche evaporada Preparación: Precalentamos el horno a 180ªC y preparamos un molde rectangular para panqué untándolo con una mezcla de 2 cucharadas de mantequilla derretida y 1 cucharada de harina. Colocamos en un tazón grande las natas con el azúcar y con ayuda de una batidora eléctrica, acremamos hasta que estén bien integrados. A continuación, añadimos la ralladura de limón, la vainilla y los huevos uno a uno, y continuamos batiendo hasta lograr una mezcla tersa. En un tazón a

Roasted Acorn Squash, Poblano & Corn Soup

4 medium servings. Ingredients: 2 medium size of a softball Acorn squash 4 cups of vegetable broth 2 medium fresh carrots 1 medium sweet yellow onion 1 tablespoon vegan butter 2 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon white pepper A pinch of grated nutmeg Garnish with: 2 Poblanos roasted, skin, devein and cut into strips 1 cup of charred corn kernels, about 1-2 ears of corn depending on size ¼ cup of Mexican crema or Greek yogurt, if using Greek yogurt dilute with a bit of water and add a pinch of salt. (See note for vegan option) 2 corn tortillas, thinly cut into strips, baked or fried Directions: Preheat the oven to 350°F. Split the squash in half and scrape out the seed

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