Eatin' Good in Da Hood

For the Love of the pig!!!!

2009-04-28T07:37:00.000-07:00

Ok- So pigs are getting a really bad wrap, and have for some time now. These poor guys have had to endure all kinds of character assassinations. For years now, The pig or "Swine" As some people like to use, have been said to be a filthy discusting animal that people should not partake or nor should they want to. This whole "Swine Flu" situation certainly isnt helping the cause either. Pigs are animals. They are no less clean or dirty than any other animal. They are a great source of protein, and when eating in moderation, can add to a healthy diet.

I enjoy working with Pork. Here are just a few Ideas that I came up, check them out and see what you think. Would love to hear how you work with pork. Gotta Favorite recipie? Tell us all about it.

Just cause they "look like" they can do it, doesnt mean they can. Check out the Article Taken from "Grub Street".

2009-04-16T08:37:00.000-07:00

Being a Chef can sometimes be a tedious and very labor intensive undertaking. I have been filming an online food show for sometime now (don't ask me about the release date) But i can tell you first hand, that its not easy. Doing it for real takes alot of dedication and hard work. Those food shows where everything looks fabulous and the food looks remarkable, just remember that most of the time its been staged for television. So don't take those shows too seriously. Real chefs are the ones that are still out there in the "field" cooking and slaving even where there are no cameras.

At some point, I know that i will be one of those folks hosting my own food show on one of those big networks. That's just where I'm headed. I pray that I'm still cooking my own food, and keeping it real in the kitchen, I think people still appreciate seeing real people, cooking real food, for real!

Check out the link below:

http://nymag.com/daily/food/2009/04/bittman_uncovers_food_tv_as_a.html?mid=grub-street--20090415

Photo's From Village Voice's Choice Eats

2009-04-14T11:56:00.001-07:00

Village Voice Choice Eats!!!!!!

2009-04-10T13:03:00.001-07:00

Village Voice's Second Annual Choice Eats Event kicked into full swing, and let me tell ya folks it was out of this world!! Yours truly had the pleasure of being the to witness this phenomenal Event, and dare I say there was almost too much amazing food to chose from? I almost didn't know where to begin, But started I could not stop myself.

The Event took place on March 31,2009 at the 69th Regiment Armory in Manhattan. There were over 50 Restaurant's and over 25 Nations represented at this splendid event. Events like this are always a good idea for my fellow foodies who may not have a chance otherwise to get out to these establishments.

The Annual Event Benefited "Slow Food NYC", Which is a Non-Profit , member supported Organization that is dedicated to counteracting the industrialization of our food supply. A portion of the proceeds will go the their new program "Harvest Time", which promotes programs of good food and nutritional education, Including hands-on preparation and communal dinning, edible school gardens, and student operated farm stand offering local farm-fresh produce at three schools in East Harlem, and Williamsburg, Neighborhoods identified as food desserts by the City' s Health Department high rates of food related diseases like obesity and diabetes.

Official Sponsors for the Event were "Whole Foods" who had an awesome storefront setup serving local mini brownies, fruit, and Ice cream, that was out of this world! Also Sponsoring the event were Southern Wines, Union Beer, New York Bartending School, Volvic Natural Spring Water, Likeme.net, The Brooklyn Kitchen, SmartCar, Extremely Hungary, and Action Carting.

This large gathering of fellow foodies was one of the largest that I have been to so far. I am sure that they will get bigger as years go by, and as more and more people discover the joys of cooking, and eating, hopefully these events will get larger and larger.

There seemed to be an unlimitless supply of food options, thanks in part to the generosity of spirit from the vendors themselves, who worked very hard to keep the food fresh and looking good, which can be challenging at an event like this. Some restaurant participants that deserve honorable mentions were:

Jimmys-The pulled pork sandwiches were simply exquisite. The meat was moist and tender, and the sauce was an excellent balance of spicy, and savory. Nice job Jimmys!

Sheepstation-Which pulled off one of the most amazing Lamb Sandwiches that I have ever had in my life! As many of my fellow foodies might be well aware of you really have to know what your doing to work with lamb. It can be a bit strong, and certain flavors don't always mesh with lamb. The folks over at sheepstation appear to not have that issue however with their version of an Australian Lamb Sandwich, all the flavors seem to come together beautifully.

The New French Restaurant - Slow Roasted pulled pork pizza. By the time I made it threw the crowd to try the pizza it was cold. However i did enjoy what i tried and i am making a special trip back to the restuarant to taste the dish again. Will keep you posted on what i really think.

Tortilla Nixtamale- Coming from California I take my Mexican Food very seriously. So you have to know that I was a bit skeptical about trying The Enchilada with mole sauce, that They were presenting. But when i saw the old man in the back cooking up the food, It put my mind at ease, because i knew it was going to be done right. Tortilla Nixtamale did not disappoint. The traditional mole sauce was out of this world. To the old guy in the back, I salute you!

Bella Napoli- Simple Bruchetta on toast and pizza, very nice job.

Kuma Inn-Presented Tofu & Mushroom With Basil. I Personally am not crazy about Tofu, I'm Def a meat eater however, Kuma Inn could probably get me to come back and try some more of their tofu. It was really good. Nice and light. The flavoring for the tofu was not overpowering. I felt healthy after I ate it.

Mortorino- That all changed however, when i tried the fried Doughnuts with rhubarb and vanilla, and chocolate. MMMMM!! Folks believe me when i tell ya, you will get fat eating these things! But they are so good, I don't think your going to care honestly. Go and check them out and get some of these wonderful food bytes. Cant wait to see what happens and who shows up to next years event!!

Comforting Creamy Broccoli Chedder Soup, Thats MMMM Good!

2009-03-09T08:00:00.000-07:00

Now, Don't let the look of this dish scare you. Don't think that its complex because its not! ....I know, I know, It's easier to go out and buy a can of soup and just pop in the microwave and eat it! But, I think that if I can persuade you to try this dish, you will see just how simple it is to make, you will be saying bye-bye to canned or frozen soups, and cooking up your own Soups in no time at all!

Ingredients

1. Two Large Broccoli

2. Cheddar Cheese

3. two cups Heavy Cream

4. Half stick of Unsalted Butter

5. Two large Celery (DE-stringed and chopped)

6. One Cup of dry White Wine

7. Olive Oil

8. Salt & Pepper

9. One and a half cube of Chicken Bullion

10. One Bay Leaf

11. two cups of flour

Directions:

Wash and drain broccoli and chop into pieces. Place to the side. Chop Celery and place to the side as well. Grade two cups of Cheddar cheese and also place to the side.

In a pot, add a quart and a half of water and one and half bullion cube and let simmer together with the bay leaf.

In a separate pot coat the bottom of the pan with olive oil. Once oil has heated add in chopped Broccoli and Celery. Add just a dollop of butter and toss in Oil & Butter until just tender. Remove from Pot and place to the side.

Turn off the fire from underneath the pot. Wipe pot out and add the flour, then start pouring heavy cream until blended together without any lumps. Turn fire on low to medium and keep stirring slowly with a whisk.

***The name of the Game is patience folks. In the beginning you must keep stirring until everything is properly blending, or else you will have a discombobulated mess on your hands! & who wants that??? All you want is your wonderful creamy velvety soup. So just be patient and keep stirring!*****

Slowly start whisking in the butter. Then the Graded Cheddar. Once the Cheddar has become one with the sauce now stir in the Broccoli and Celery. Begin ladling in the stock that is simmering. If at anytime your sauce gets too think just ladle in the stock, but you will eventually want to add all of the stock. Keep whisking, until everything is blended nicely. Season to taste, turn down on very low and let simmer until you are ready to serve.

Serve with Toasted Croutons or alone, and enjoy!

Guess where im going???....You can come too!!!

2009-03-04T09:51:00.000-08:00

Once again its on!!!! Yes my friends it is time For Village Voice's Tribute to all things Culinary, with the Second Annual Choice Eats Tasting Event!!!!!!

Yours truly will definitely be in the house doing what I do best tasting and talking! Save the Date Tuesday, March 31, 2009 From 6:30-9:30. Foodies and Bloggers alike have come to love this particular event. The diversity of the vendors alone are worth going for. Ask yourself; How often will you have a chance to taste such a wide array of world cuisine all on one night?

Go with an open mind, and an empty stomach. Don't be afraid to try something new. You never know what country your next midnight snack is going to come from!

Happy Eating'!!!

For more information please go to : http://choiceeats.villagevoice.com/2009/index.php

Grandma's Famous Salmon Croquettes

2009-02-26T08:25:00.000-08:00

Like most people, There are certain foods that definitely conjures up those nostalgic feelings of being a child, when everything seemed much happier or simpler. Like so many Chefs I take many of my influences from my Grandmother Who was one of the most amazing cooks I ever met. My Grandmother had a way of making every single dish taste amazing.

Personally, I think it was those loving hands of hers. This dear woman had a way of making any situation better, just by her touch. I grew up watching her make miracles every night for my GrandFather. She could turn the simpliest of ingrediatiants into something dynamic and beautiful. Try this Salmon Croquette in a Celery Roux, It will totally change your mind about canned Salmon, I promise.

Ingrediants

1. 1 can of Canned Salmon

2. 1 Chopped Garlic Clove

3. 1 tablespoon finely chopped Scalian

4. 1 tablespoon finely chopped Chives

5. 1 egg

6. 1 half cup of Bread Crumbs

7. Corn meal

8. 1 teaspoon of flour

9. 1 cup Chopped Celery

10. 2 tablespoons of Butter

11. Vegetable oil

12. 2 cups water

13. Salt & pepper

Dice veggies and place to the side. Pour a nice helping of Corn meal into a plastic bag. add seasonings to the corn meal, pour out into a plate and also place to the side.

In a bowl, open up Canned Salmon and drain oil off. With your hands open Salmon and remove the bones that are running down the center. If you prefer to leave them in thats fine, they are not hard bones. I prefer to remove them. Run hands through the Salmon to make sure all the bones have been removed and to loosten up the meat. Begin intergrated veggies into mixture.

Heat the oil on medium heat.You want the oil to cover the top of Salmon cakes once they are in the skillet.

While your oil is heating contine with your Salmon mixture. Add bread crumbs, egg, and salt and pepper. Mix together with your hands. Thats right, cooking is a contact sport folks, Cant be afraid to get in and get your hands dirty!

Now begin rolling your mixture around and form them into a ball. Roll them in your Cornmeal mixture and place to the side. ( its not a bad idea to do this earlier, to give your croquettes more time to set)

Once you have made several balls begin placing them in the oil, and fry until golden brown. Let the oil talk to you. You will know when they are done cooking because the frying sound will start to decrease in sound. Thats when you know they are cooked threw. Take out of oil and drain on a napkin.

The Roux

When finished with frying Crouquettes drain away most of the oil from Frying Pan, leaving just a little bit of the oil in skillet. Add chopped celery and chopped scallion to skillet. Cook until slighty tender. Add butter and begin scrapping the bottom of your pan , sprinkle flour in pan and begin blending the butter and flour together until its blended nicely. Now slowly start adding in the water while still stirring and scraping at the bottom of the pan. Keep stirring until its reached your desired thickness. Season to taste, and place on top of your Salmon Cake, and let me tell ya, this is "eatin good in da hood", at its finest!

A Cigar Lounge Like No Other!

2009-02-17T19:28:00.000-08:00

Everyone that knows me, knows that I do not smoke! That however, did not stop me from accepting and invitation to go and check out the Renaissance Cigar Bar Located at 1825 Madison Ave, In Harlem NY. Especially since I was asked to bring a few Appetizers to the function, You know there was no way I could say no. Harlem has developed a reputation for its swanky urban spots and this lounge was no exception.

I must admit, that when I heard Cigar Bar; First what came to my mind was, a smokey crowded bar full of men, and I probably was not going to be able to breathe or see because the smoke would be so thick . I thought I would go, drop off the dishes, say hello and as the saying goes, "keep it moving".

Did I get the surprise of my life when I walked into that place??? First let me tell you, the Decor is Beautiful. Simple, warm, and inviting. Upon entering, I instantly felt like I wanted to spend more time there. Even if I don't smoke. The atmosphere was very warm. Once I settled in, and my appetizers were out on the table, it was time to mingle.

What did I prepare you ask? I prepared Mini French toast topped with Bourbon Marinated Strawberries, blackberries, and Sweet Hibiscus Flowers, Finished with powdered sugar and Sweetened Whipped Cream. I also prepared Deep Fried Lobster Ravioli, topped with a spicy and sweet tomato sauce. The food was well received which, made me really happy.

The simple decor and large comfy leather Sofas def added to the appeal for me. I'm sure it helps that it has a large card table in the center of the room, but also two large Flat Panel Televisions where Games and films can be seen regularly. But don't mistake it, This place is all about cigars. Cigars from all over the world! You cant even believe the selections that are carried here.

There were some regulars there that i had the privilege of meeting, but also some newbies such as myself, that were just as pleasantly surprised as I was, and happy to be there. The other thing that i noticed is that it didn't smell like cigars at all. You almost Forgot that you were in a Cigar Bar. I def recommend going and checking out the Renaissance Cigar Bar. If not for the Cigars, go just for the atmosphere. Trust me, you will have a great time, and you might just learn a thing or two or three about cigars!

Please check out the link below to view the event!

http://www.slide.com/r/EDjIu2Gt6D_VLJ6ZlC8kmYDC60LZP0w6?previous_view=mscd_embedded_url&view=original

Shrimp & Smoked Sausage Gumbo

2009-02-11T11:53:00.000-08:00

You don't have to be from the South to appreciate this Southern classic. Gumbo is one of those dishes that really makes me think of home, and family. There are so many different kinds of Gumbo as well. A Gumbo can be any combination of things. There is really no wrong way to make it either, all though my Southern neighbors may disagree.

To roux, or not to roux, that is the question?

In certain parts of the South, you answer that question wrong, and you might just find yourself involved in a debate that you were not prepared, nor did you understand people could be so passionate about. Should you add dried shrimp or fresh? For some people to not add Okra in the Gumbo is a sin. For others they swear that Okra would ruin it.

As you can see, there are many different ways to make Gumbo, and twice as many opinions about whats the best way to go about it. Once you learn the basics though, you can turn it into your own special dish, and make it however you want. Try making this Shrimp & Sausage Gumbo your own, and see what you can add to it!!

Ingredients

1. Smoked sausage, cut into chunks

2. Medium size Shrimp (deveined and washed)

3. One whole onion

4. One cup chopped Parsley

5. Half cup of flour

6.Tablespoon of butter

7. One can Diced tomatoes

8. Two chopped Garlic Cloves

9. Salt & Pepper to taste

10. One Tablespoon of Onion Powder

11. One Tablespoon of Garlic Powder

12. Olive oil

13. One quart of chicken stock or water

Chop all vegetables and place to the side. Heat pot on medium, and coat bottom of pan with olive oil. Careful not to burn the oil. Add in sausage and onions and garlic, and cook together. In a separate skillet add flour to skillet turn on medium heat and let it brown. Once the flour is brown add butter and blend. Add stock and let simmer for a while. Add the Roux to your spot and also add the additional vegetables together and now season to taste. Finally add your Shrimp and cover. Simmer for about and hour and serve with either Rice or Corn bread.

Feeling Good About Fingerlings!!

2009-02-06T13:37:00.000-08:00

Fingerling potatoes are in my humble opinion by far the most elegant of the many different variety of potato. Trust me, these little darlings will dress up any side of meat you have. Check out these Garlic and Parmesan Crusted fingerling's.

Ingredients

1.Fingerling potatoes

2.olive oil

3.Grated Parmesan cheese

4.2 cloves Chopped Garlic

5.Teaspoon dried basil

6.Salt & Pepper

Preheat oven to 350

Rinse and dry potatoes. Be sure to wipe them down really well. Slice them in half (slice them the long way)

In a Bowl add Potato's, Coat with oil, and add about a half a cup of grated cheese, then garlic. Toss seasoning in. Take both hands and turn in oil and seasonings until all are coated nicely.

place in baking dish, sprinkle more cheese on top just before covering and placing in oven. Cover with foil and cook for at least 30-40 minutes. or until potatoes are tender.

*Check for tenderness, by sliding a fork through. if its still difficult to push the fork through then your dish needs to cook a bit longer. But if your fork and cut down into the potato with not much resistance, your good to go.

Uncover and let stand for approximately five minutes. Place them with whatever main dish you have or enjoy them as a main dish. Trust me fingerling's will not let you down! Enjoy!

What Love Looks Like

2009-02-03T09:59:00.000-08:00

Steak & Potatoes!!!!!!!!!

French Toast......My Way

2009-02-03T06:34:00.000-08:00

I enjoy foods that are versatile. This French Toast Recipe is not only fun to make and eat, but can be eatin at breakfast, Sunday brunch, and of course you can have it as a fabulous Dessert. Any time of the year.

Ingredients:

French Bread or your favorite thick loaf

Two eggs

Half cup of half & half

Half cup of orange juice

Third cup of white wine

Tablespoon of sugar, and powdered sugar

Teaspoon of salt

Butter

Dash of nutmeg

Dash of cinnamon

Two cups of Heavy Cream

One teaspoon of Vanilla extract, one cup of blueberries, one cup strawberries, one cup black berries

In a cold mixing bowl, whip heavy cream with half cup of sugar, a cap full of vanilla extract. Whip together until thick. Once peaks form in mixture put in the refrigerator and let it get nice and cold.

In another bowl, blend together fruit. Sprinkle with a cup of sugar, cover and let rest.

Slice bread, into fairly thick slices and place to the side. Your slices should be thick so that they can absorb a good amount of the mixture. (sliced to thin, the bread will just fall apart)

In a mixing bowl, combine the Eggs, and Half and Half together and blend. Combine other ingredients blending slowly.

Heat skillet on medium, add a dollop of Butter and while the butter is melting, add bread to egg mixture. Be sure to coat both sides and add to pan. Cook on both sides of bread until nice golden crust starts to form.

Begin plating French Bread. Add fruit and Be sure to drizzle some of the liquid on top as well. Drop a dollop of Whipped Cream, and then a sprinkle of powdered sugar.

Careful........You might Drift off into the clouds while eating this dish!!!!

Eating Light......Yeah Right!!!!

2009-02-02T11:37:00.000-08:00

Sea Scallop's & Bacon Salad W/ Burnt Balsamic Vinaigrette

The people who know me, understand that this really is my version of eating light. There are so many reasons why i like this salad. I love Arugula, My heart skips a beat for anything involving Bacon. The Crusted Bay scallops add a nice crunch to this salad, but then, when you finish it with the burnt balsamic, The combination is out of this world!

Ingredients: Arugula, Thick sliced Bacon, Scallops, Balsamic Vinaigrette, Olive oil, Garlic, Salt & Pepper.

1. Rinse Greens with cold water, towels dry greens and put to the side.

2. Fry Bacon until almost crispy, Place fried Bacon on napkin and also place to the side

3. Wash Scallops and pat dry with napkin. Season lightly with Salt& Pepper, and fry in same skillet as you fried bacon in.

4. Fry Scallop until crust starts to form. Turn on other side and repeat.

5. In a saute pan start heating on medium heat. Add a cup of Balsamic Vinaigrette to the skillet and cook until its cooked down. You will know that its cooked down because the consistency will be rather thick, and remember not to stand directly over skillet because it will burn your eyes. now add two tablespoons of Olive Oil, Chopped garlic and let them cook together until blended.

6. In a mixing bowl, Add Arugula, and a spoonful of dressing and Toss.

7. Plate Arugula, and finish by adding the scallops around the plate, and top with Fried Bacon.

Enjoy!!!

SHOUT OUT TO FRIED OREO'S!

2009-01-27T12:01:00.000-08:00

There are several things that i love about NYC in the summer time. Dear friends let me tell you, the street fairs in NYC are out of this world! I know all of us have been to various street fairs or County Fairs throughout our lives, but there is nothing like the Fairs that happen here.

Imagine a whole world of cuisine coming together on one block! Do you have any idea how good that smells???

One of the big draws for me are the Fried Oreo's! Thats right, i said it, Fried Oreo's! And let me tell ya kids, you really have not lived until you have had one. You can travel all over the world, taste some of the most incredible, delectable cuisine created by some of the most note worthy chefs of our time, and not have that same rush of emotion, that only happens after you have eatin a freshly fried and hot out of the oil, Fried Oreo.

Yes its the simple things that mean so much, and let me tell you those are just little pieces of heaven wrapped in powered sugar. Now if your going to eat Fried Oreo's, Please be prepared to get your hands dirty. They will be sticky. Also get ready to have powdered sugar all over your face. Then finally, you might need to bring a different shirt because you will, i repeat will have powdered sugar, and crumbs all over yourself.

But these lil dew drops from heaven are so good, i think after the first bite you will probably let go of all of your vanity, and surrender to that which is, the Fried OREO!

California Dreamin

2009-01-26T12:33:00.000-08:00

Well i have been home for the past two weeks now, and boy does it feel good. I had forgotten how truly beautiful this place is where im from. The San Francisco Bay Area has to be one of the most beautiful places on earth. It feels so good to be able to leave the cold, lonely pace of NYC to come home to the warm, loving arms of family and friends. I had almost forgotten just how loved i truly am. Its been nice having friends drop by that i have not seen in a long time. Several friends and family members have had receptions for me, and its really been lovely. I look at everyone and see just how well they have all done for themselves and it make me feel really good. To see how everyone's life has progressed. Some have gotten married with children. Others have chosen to take the single route, and be completly self-involved. They are also doing well.

One of my friends decided that he wanted to pick me up in his corvette, and take me for drinks at the very distinguished Clarmont Hotel in Berkley California. The calimari was wonderful, and the drinks were out of this world. I could tell that he was really trying to impress me but really, i just liked hanging out with him and going back over the past with him and laughing at the stupid stuff we used to do. After that we went dancing. We met up with one of his many girlfriends, and he entertained them while i danced the night away.

It feels good to be home where i can get real mexican food. mmm! how i love a good carne asada burrito. And some real chinese food. im not feeling the chinese food in NYC.
The other night a big group of us got together and hung out. it was the first time in years that we had all been in one place at the same time, and boy was it great. i was such a tom boy. the only girl in a big group of guys. They all loved me, and they all looked out for me. after all the party goers left, it was just us. The old gang. We laughed and talked for hours. All of us wished the night would not end. But it did. But the memories of that night i will keep with me forever. I will always remember the laughter.

I realized that life is made up of all these little moments. Not so much the big stuff, but the little stuff. its those moments that i treasure. So today i stayed home with the family and just chilled out. we ate chinese food, and watched the Oscars. It rained all day today, like it tends to do here in Northern California. Im so blessed to come from a family that i truly enjoy being around. We have a good time together. This is exactly what i needed. To take a break. To step out of the hustle and flow of the city, and come home to remind myself that i am loved. I feel as if i have been able to regroup, and im ready to go back and tackle the big apple again.

Kisses,

LaLa

Nothin' Like Beans & Rice!!

2009-01-26T09:18:00.000-08:00

"Beans, Beans Good for your heart, the more you eat em' the more you fart em!" Sound familiar?

Say what you will, but there is nothing that makes me happier than eating just a good ole bowl of rice and beans. Any style will do too. Im not pickee. It seems as though every culture has their own way of doing these dishes as well. As the economy worsens, we are all being challenged with whats the best way to stretch our hard earned dollars.

Its time to go old school yall! With the quickness too! Its seems as through our Grand Parents had the right idea. They grew their own produce. They saved jars and recylced them for other purposes. They boiled their water. My dear Grandmother even knew what to do with old moldy bread. Yep you guessed it! She turned it into the most amazing, and moist Bread pudding you have ever had in your life!

Ketchup was not just something you put on hot dogs!! no, no, no, it was the base of only the best sphagetti sauce on the planet! My Grandparents rice and beans were too die for! They would flavor their water with pork fat to start, season it with onions, garlic, and whatever herbs that were in season in their garden. Add their beans and rice together, and let them simmer, and you almost didnt need a main dish. My Grand Father being the man that he was, could never go for just that though, so my Grandmother always had a nice piece of meat with his rice and beans.

The way that they taught me to cook, was always with the idea that it would last for a couple days. They new how to remaster left overs. I say its high time we go back to that way of doing things. Eating out everynight is just not the thing to do. Its waistful, and can be harmful at times. I personally dont like too many hands touching my food.

My personal goal this year is to cook more at home. Bring my lunch to work with me more, and stretch my meals out to last longer. By doing this my hope is that i will save a little money, and increase my fiber intake. I just feel bad for whom ever is near by on the output of the fiber!!

Ok-So there is no place to go but down from this point, so why dont i stop here? just love your rice and beans folks, trust me you will be a happier and relaxed person!

The Upside of Anger!

2009-01-23T13:30:00.000-08:00

There are those that say that anger is not a productive emotion. I tend to disagree. I think anger is great! i think that anger, when its used properly, can fuel changes that can move mountains! I have changed, and I have moved mountains! I came to New York alone, with few options, and even less money. I had to work it out, and you know what?..........I did!

New York is hard. But in New York i have developed a fight. A fight that I had no idea was inside me but it was there. I guess it was always there. i know who i am and what i am about. I am strong, and a force to be reckoned with! I have the power to change the energy in a room. Me, all by myself! I can walk into a space and completly change the dynamic! This is something that i am just now realizing. Here in this concrete jungle, I have came into my own.

A man that i used to love told me that i was too powerful for him. I got so affended when he said it too me, because i knew that what he wanted was this subdued docile creature, that i wasnt. i tried to be "her". Then i realized that, that is not who i am. I am not some submissive creature, that is going to stand behind a man, and do what he say's no matter what. No! thats not me. I am the kind of woman, that will stand beside my man, and love and support him, and be his partner. Not his child!

That relationship ended thank god! but what that relationship gave me, was the courage to understand that I am strong, I am powerfu! I am beautiful! I am unique! I am a Goddess! Now i revel in my beauty! I have accepted who i am. What can i say? I love me! love yourself! It's an amazing feeling!

!LaLa

Grilled Corn Anyone?????

2009-01-23T12:17:00.001-08:00

For those of you who know me, and i mean know me well, Know that i have a deep and abiding love for grilled food. My first little Catering experiment(we wont call it a business) was called "Catering by the Grill".

We tried to specialize in Grilled light food. The only problem was i enjoyed more hearty meals! I have southern roots, what do you people want from me??? So clearly there was a problem. My solution? I started to integrate more grilled veggies into the menu and boy were they a hit!

Among the favorites were Grilled Portobella Shrooms, Grilled then stuffed Bell peppers, We would even do some Grilled stuffed Potatoes. Probably the simplest most requested Grilled vegetable food was the Grilled Corn on the cob. There is something to be said about the taste that the grill gives to the corn. Its like it brings out the sweetness of the corn.

Now, the choice of sauces for the grilled corn are limitless. But just plain off the grill with nothing, not even salt, and you just loved it!!

Its cold outside right now. When i think of Grilled Corn it makes me think of the summertime. But you know what i don't care! Who says you cant have Grilled Corn in the dead of winter?? Who?? I mean after all, this isn't like the same stupid rules that apply to fashion, apply to the culinary world right? You cant wear white on labor day! Get outta here! I'm going home, and I'm going to grill my corn. I don't care how cold it is outside!! I don't care if its six feet of snow out, i am standing up, and i will grill my corn!!

Wait a minute. What the heck am i talking about? its freezing outside right now. I don't even want to brace the cold to go back home from work. Who am i kidding? I do love my grilled corn, but i think i like being warm a little bit more right now. I know, i know, you are probably thinking why doesn't she just use an indoor grill? Well i do have one of those, but as the saying goes, it just ain't the same. Standing outside over a BBQ pit is the last thing i will be doing tonight But a girl can dream cant she???

Dont miss the train!!

2009-01-23T11:54:00.000-08:00

Hello everyone!

It's been a while since I've blogged, so I hope that everyone has been ok since we last spoke. I wanted to share something interesting that happend to me this morning on my way in to work.

As many of you know, i live in Brooklyn, but i work in Midtown Manhattan. My rountine is typically the same everymorning. I take the F train to west 4th, and transfer to one of the express lines, which ever comes first. Either the D or B train.

For what ever reason this morning i guess i just was not on top of my game, because i got off the f train which is the local train, and i walked accross to get on the D train that had just pulled up, and opened its doors. I was trying to wait until everyone got off the train, so i stood back, so as not to be rude. (what can i say, im from california)

Im standing there waiting, and waiting for my chance to get on the train. everyone else is crowding their way into the train but im still waiting. I go to make my move to walk into the train and just before i could step my foot in, the door shut right in my face and pulled off!
I quickly tried to turn around and run back over to get on the f train but just as i got accross the platform the door was closing and that train pulled off as well. I couldnt believe it! I thought to myself, "Now how the hell did i miss both trains, when they were both right here?".
Pissed off with myself, i sat down, and started thinking to myself, you know what? Life is just like that isnt it? We could have everything going for us, and be headed in the right direction, but one small slip up, one small misstep, could cause us to miss out on everything that we had been working towards. I missed both trains that were right in front of me, because i didnt act quickly enough at an chance that was right in front of me. Dam! if only i had acted sooner. Pushed my way through, forced myself on board and not tried to be so polite i would be on my way.

Sometimes in life we have to make a decision, act on it quickly, and then follow through. if not then things will just pass us by. The older we get, the less our options become. Friends, dont let a good thing pass you by. When something good comes your way, recognize it, act on it, and stay the course. Dont waist time, thinking that something else or better is coming, cause it may not.

We are not stupid! We know when we have something wonderful! Accept your blessing, and take hold of it! Jump on board and see it through!

What a shame it would be, to look back and say, that we had something truly spectacular in our lives, but because of our inability to make a clear decision, Or because of fear, we let it pass us by. No matter what, Be it a realtionship, a job, starting our dream career, taking that dream vacation, doing something that you have always wanted to do, but were always too afraid too, now is the time! The train has pulled up and opened its doors to let you in. The question is, will you jump on board and take a chance? Or are you foolish enough to let it pass you by?

Dont miss the train kids!!
LaLa :}

Yummy pulled chicken Mini's

2009-01-23T08:24:00.000-08:00

Can i just say that i love pulled meat??? Anything pulled, splattered with sauce and snuggled between a soft warm potato roll, i dont know, just warms my heart. These pulled chicken mini bites are no exception!

We did these for a Party last year, and can i just add that the host was very impressed. These little sweeties are not too tricky to put together, and if you can manage to get the balance or sour and sweet right in your sauce, you are in for one heck of pulled sandwich my friend! Get ready to fall in love.

Grandma's Hands

2009-01-16T08:39:00.000-08:00

Today on this very cold New York City Morning, I am missing the love and the warmth of my dear Grandmother. A woman whose love, warmth and hospitality new no bounds. My grandmother taught me very early that when someone entered your home you were always to offer them something to eat or drink. Her thinking was, that you always wanted a person leaving your home in a better state than they were before they entered into your home, and your presence.

Its funny, because I still to some degree, live by the creed. Becoming a Chef has been one of my greatest joys, and one of my biggest challenges. For me, cooking is one of those things that you will never out grow, because there is always a new challenge. There will always be something new to figure out in the kitchen. I love that.

So now like my grandmother i really enjoy cooking at home for those that i love and care for, and also for those who may be entering my presence for the first time. Everyday after school i would come home do my homework, and then get into the kitchen with grams. My grandfathers dinner was on his tray at 5pm every day. Just before the evening news began. I could still hear her voice calling to me, to run outside in the garden and get the fresh collards, or pick a few tomatoes off of the vine in our backyard garden. Or pick some apples off of the apple tree in the back for dessert.

I would bring the fresh fruit or veggies in, and wash them off for her, and then watch her create her masterpieces. My grandmother, who was a nurse by trade, probably could have been a Master Chef had she had the chance. I learned things from her that i just could not have gotten any where else. I sat on the stool in the kitchen under her watchful eye picking and cleaning the greens, shredding the cheese, slicing tomatoe, i was after all her Soux Chef. Let me tell you, i loved every minute of it.

For some reason, as a kid, everything that she made tasted so good. I mean, if she made a peanut butter and jelly sandwich, you can best believe that it was the best peanut butter and jelly sandwich that you had ever tasted before in your life! I realize now that i have grown up that it was the love she had for her family that made those meals so good.

My grandmother doesnt cook anymore. She has grown old. Her eyesite is bad, and she is in a lot of discomfort most of the time. When i go home to visit i like spending time with her. washing her clothes, giving her, her baths, changing her bed doing small chores for her. Now when i go home to california im the one cooking for her. Her recipies were passed down to me just by watching her cook. I am amazed that i can still remember her style of cooking. But i am glad that i was blessed by her. Because of the love and energy and time she put into me, i have been able to come to the big apple, start my catering business, create a cooking show, and now start writing this food blog. So to my beautiful Grandmother i say Thank You. I love you.

This Food blog is all about urban cooking. You wont find anything too fancy-smancy on this blog. Im a fan of all things basic and simple. Im a home chef so most recipies will come from my kitchen. I will share my food experiences with you, the good and bad. And hopefully, we can learn some new things together.

Welcome to eatin' good in da hood!