Thursday, July 28, 2016
Monday, October 26, 2015
Recently several people have asked if I am still alive and I even have some who tell me they miss my post and pictures. I must admit, I am extremely flattered. Well, I've been knee deep in work and I love it. Since I left corporate america in March I have been 10 times busier. I've help open up a new restaurant for some investor, I helped get a food truck up, running and making money, I've grown my client base and I've been doing cooking parties.
I truly believe that leaving my office job was the right move for me. I am happier and I look forward to work now. There is something so therapeutic about cooking and creating in the kitchen for me.
These days I can still be found at The Space Dallas and I am all over the DFW area showing people how to cook dishes near and dear to my heart. I have a Gumbo Workshop coming up at The Space Dallas in December and a new TV appearance coming early next year. Below are a few pictures of me in action. Look for my gumbo class here www.thespacedallas.com .
#dallas #cookingparties #cookingclasses #privatechef
Sunday, July 26, 2015
Today concludes my extended weekend in New Orlean's. Six ladies, one hotel room, one bathroom, 16 hours on the road and unlimited memories. The purpose of our trip was to support a friend, bond with new friends and eat plenty of good seafood and Cajun creations. Although I am glad to be home, in my own bed, using my own restroom, I am already missing my girls and the constant smell of creole food and hot pissy Bourbon street.
To start our trip off each ladies was assigned a creatively suggestive nickname. If by chance we happened to call someone their birth name, we would then be required to take a shot. I say this to set the mood of how festive the girls trip was.
Thursday (Day 1)
8pm Arrival - Refresh & Dress
10pm Copeland's Cheesecake Bistro (We loved everything about this place. good drinks, excellent food and great late dining environment. Their take on Shrimp & Grits was AMAZING)
12pm to 2:30am - walked Bourbon St.
Friday (Day 2 - City Wide Water Warning - No ice or drinks like soda and water)
10:30am Riverwalk Outlet Mall
1pm Mulate's (I had the BBQ shrimp and it was good)
5pm Poolside & hot tub
8:30pm Deanie's in the French Quarter (The food and drinks here is really good - pack your patience because the dinner line is wrapped around the corner - we waited at least 2 hours in the heat on funky ass Bourbon St)
11:45pm Bourbon Street again (we found a really cool karaoke spot at and drag queens show at Lucky Pierre's)
Saturday (Day 3)
9:30am Cresent City Farmers Market (under whelming small parking lot farmers market - they did offer a few fresh seafood vendors)
10:15am Mother's Restaurant - We made the mistake and ordered breakfast - very bland grits - super dry ham and my crawfish étouffée omelet was bland and they skimped on the filling, although I love the idea)
12:15pm Nola in the French Quarter (Everything here was absolutely amazing & beautiful - it's pricey but well worth it)
2:30pm Walked French Quarter - Cafe Du Monde - French Quarter Market (I love the French Quarter Market. This is where you can find the true N.O. experience, live music, food and plenty of people)
8:30pm Oceana (dinner was good, I can't say that it was worth the 3 hour wait, but it is something good to try)
10:15pm Novelty store for a girls adventurous pit stop (huba-huba)
10:45pm Once again, karaoke at Lucky Pierre's on Bourbon Street.
Sunday (Day 4)
9:25am breakfast downstairs
11:30 hit the road heading home
Here are a few take always:
1) Bring bottled water (I was told the water has been iffy every since Katrina)
2) Use yelp, trip advisor or Google to find out the famous or popular locations to eat (Now, don't expect perfect food just because you see 5 stars and a great review and don't count out a place just because you see a few bad reviews)
3) Talk to the locals and find out where they eat and what they like to do.
4) Google calendar events or festivals to find different things to do.
Thursday, March 12, 2015
I will fix this up with pretty pictures later.
Pork Tenderloin Stuffed with Crawfish Dressing
Season pork tenderloin and allow it to marinate overnight.
Rub pork tenderloin with spicy brown mustard
Season with garlic powder, salt, pepper, smoked paprika
Cover with chopped onions, bell peppers and one fresh lemon
Allow to sit overnight
The next day cut a slit through the center of the pork tenderloin
Make sure the opening is large enough to stuff the dressing in.
Stuff the loin then place it on a baking sheet. Cover the loin with the onions and peppers from the marinade. Bake covered with foil for 35 to 45 minutes on 350.
Crawfish Dressing Recipe:
10 tablespoon butter or margarine
1 large onion, chopped
2 small green bell peppers, chopped
1 cup chopped carrots
1/4 cup chopped celery
1/4 cup chopped fresh parsley
2 cups crumbled cornbread
2 cups dried and cubed dressing mix
1 package frozen peeled, cooked crawfish tails (thawed and washed)
1 pound spicy breakfast sausage (cooked)
3 cups chicken broth
1 teaspoon ground white pepper
1 teaspoon ground red pepper
1 teaspoon ground black pepper
salt to taste
Melt butter in a large skillet over medium-high heat; add carrots, celery, onion and bell pepper, and sauté for 10 or until tender. Add in the crawfish and cook for an additional 5 minutes.
In a large bowl mix together all ingredients and 2 cups of the broth. Add the remaining broth as needed to get a moist and mushy texture. Spoon into a lightly greased baking dish.
Hot Water Cornbread
1 cup corn meal
¼ cup flour
1 tsp salt
1 tsp sugar
¼ tsp baking soda
1 tbls softened butter
1 cup boiling water
Mix dry ingredients well, add softened butter then pour in boiling water. You should get play dough consistence. Form balls with the dough then flatten with the palm of your hand. In a cast iron skillet add bacon fat, once heated cook corn bread for 2 minutes on each side or until it’s slightly browned.
No Bake Cheesecake Filling
3 packs of cream cheese (soft)
¾ cup sugar
½ cup sour cream
½ cup of marshmallow cream
½ cup heavy whipping cream
1 tsp vanilla extract
In a mixer cream the cream cheese and sugar until well combined. Add sour cream, vanilla and marshmallow cream. Drizzle in heavy whipping cream and mix until light and fluffy.
Serve with graham cracker crust and chocolate drizzle to make s’mores cheesecake cups.
Chef MiMi J’s Corn Bisque
1/4 cup butter or bacon fat3/4 cup onion, chopped
¼ cup bell pepper
1 jalapeno chopped
2 tablespoons fresh parsley
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
1 tablespoon herb de Provence
1/2 teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
1 cup heavy cream
1 cup smoked gouda
1/4 cup all-purpose flour
Thick fried bacon pieces and fried okra pieces to top bisque
Heat butter in a large pot over medium heat. Stir in onion, bell pepper and jalapeno; cook until soft and add flour. Cook for an additional 5 minutes on low then pour in heavy cream. Add smoked gouda and stir until completely melted. If the mixture gets too thick add some of the broth. Once the cheese is melted add the broth and bring to a boil. Stir in parsley, garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
Add fried bacon and okra to plated bowls of soup to keep it crispy.
Monday, November 24, 2014
2lb of fresh green beans
2 tsp fresh tarragon
1/2 cup skin on sliced almonds (toasted)
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
Freshly ground black pepper and salt to taste
Fill a large pot with water, place over high heat and bring up to boil; add a table spoon of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and place them in an ice bath to stop them from cooking. Reserve the beans while you start the onions.
In a large skillet add the butter and olive oil and heat until the butter has melted. Add the onions and stirring frequently until the onions caramelize. Add the cooked cooled green beans and fresh, and stir well to combine. Season with salt and pepper, to taste and add the toasted almond to the top.