Rosemary Jalapeño Lemonade

Cooking is not the only way for you to be creative in the kitchen when it’s time to entertaining at home. Ever go to a restaurant and see some interesting liquor flavors? Ever taste a drink and think that would be great to share at a dinner party or cookout? Being a foodie and lover of exotic flavored cocktails, I’m going to show you how to give your ordinary drink a kick and give you one of my favorite mixtures to try.

Infusing liquors has been around for many years so I can’t proclaim to be the originator, but I can say I have come up with some amazing recipes. I love anything spicy and I love working with herbs. So naturally jalapeño and rosemary would be my first combo to try. You can pretty much infuse any of your favorite fruits and spices into vodka.

*If infusing fruit, use 1-3 depending on their size. Aim for about two large apples’ worth; one is usually enough for larger fruits (i.e. grapefruit), but you’ll need 3-4 for smaller fruits (apricots, plums, etc.)

*If infusing fresh herbs, use 1-2 fists filled with the herb, depending on its potency. Use about half as much of dried herbs or spices.

*If infusing berries, use 2-4 fists filled with the berries.

*If infusing peppers, use as many as you want. The more you use and the longer you infuse, the spicier the end product will be.

This process takes anywhere from 2-5 days to complete, and make you look like a genius at serving time. While you are thinking of your combo try this one, if you like a little spice in life then this will surely fancy your taste buds.

* 14 ounces vodka * 10 ounces fresh lemon juice * 4 ounces Simple Syrup or ½ cup of sugar * ½ tablespoon Tabasco * 5 jalapeño peppers * 6 springs of rosemary * Sliced lemons (Garnish) * Ice

· Crush rosemary and jalapeño peppers gently. Slice peppers and place ingredients together in a clean, airtight container (glass works best). Allow 3-5 days to infuse.

· Strain and transfer vodka to a pitcher. And add lemon juice, Simple Syrup and Tabasco

· Refrigerate 1 hour. Add lemon wheels for garnish.

· Pour over ice.

· Add ice and lemon for garnish

If you like more sweet or sour, feel free to add more lemon juice or simple syrup…

Sweet Turkey Chili

I know it has been awhile since my last blog, but as I explained before; though I’m a chef I’m a writer just the same. My creativity needs to be motivated- that includes my paintings, and my dishes.

Most would consider me a hopeless romantic. I find when I’m in love or like I create some of the most interesting visual scenes with the stroke of my brush on a bare canvas or a touch of a rare simplistic spice to a dish. Art and food alike does something to my mind, my body and my soul. It’s a non physical orgasm that explodes in me.

Today though as I sit home alone relaxing with self, I’m neither in love or like with one in particular. I am however in love with what this year has in store for me. So alone with my thoughts I was motivated, motivated by self-further sending me on a creative binge.

So tonight for my mental overdose I have my 36x36 canvas and oil medium, a bottle of South African Bordeaux 98’ and a bowl of tasty Turkey Chili.

Yeah I think I pretty much got this year covered…

Happy New Year, May all your dreams come true this year… I know I making sure mine do….

Ingredients

1 ½ pound ground turkey
1 (14 1/2-ounce) can whole peeled tomatoes
1 (15 1/2-ounce) can kidney beans w sauce
Sliced scallions, cilantro, sour cream grated Cheddar cheese, and tortilla chips
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
6 cloves garlic, chopped/ 1 tablespoon minced in bottles
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 med jalapeno Pepper, sliced
1 teaspoon sugar
salt for taste

Directions

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the garlic, onion, chili powder, and oregano; cook, about 2-3 minutes. Stir in the tomato paste and the Jalapeno Pepper; cook 1 minute more. Add the turkey, breaking it up, and cook until the meat is light brown, about 3 minutes. Add tomatoes sugar and beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

Serve and garnish with sliced scallions, cilantro, sour cream grated cheddar cheese, and tortilla chips

Cranberry Apple Sauce

Year long I look forward to Thanksgivings; as many know it’s my favorite holiday outside of my birthday of course. Whether I trek to Florida to see the family or stay right here and cook for my preferred friends (which is anyone who shows up) I just love it. The long lines at the market, the smell of Sage, Rosemary, fresh celery and Turkey roasting just makes me all gooey inside.

So in true tradition, this year was no different. I began to cook Monday, contributing Greens and my famous Chicken Apple stuffing to my office Thanksgiving potluck. This would continue every night through Thursday morning, brining, marinating, chopping, and occasionally sipping a great full body South African Boudreaux. I was in my happy place.

Another ritual I’ve adapted over the years is naming my Turkey, I mean come on you clean, rub, pat and damn near molest the bird; you should name her. This year it was Betty -don’t know where the name came from it was a feeling she gave me; I mean she truly looked like a Betty.

Anyway after Betty was stuffed I slid her in the oven at 6am and mapped out the rest of dinner and dessert menu.

Appetizers

Mozzarella Tomato and Fresh Basil Salad

Bruschetta

Smoke Cheddar on Crostini

Main

Sage Rosemary Roasted Turkey w/ Chicken Apple Stuffing (Betty)

Garlic Truffle Mash

Greens w/ Smoked Turkey

Yams in Maple Whiskey and Kaluha

Sautéed Mushroom

Macaroni casserole w/ Broccoli and Shrimp

(My dear friend’s contribution)

Fresh Cranberry Apple Sauce

Dessert

Chocolate covered Strawberries and Apples

Deep Dish Pecan Pie

Sweet Potato Pie

(Of course)

Strawberry cupcakes

(Another great contribution of a dear friend)

The scene was set, and the friends started to pile in around noon fully equipped with Tupperware and spandex pants, and no sooner did I say gang “its chow time” was everyone circled hand in hand blessing the food. Most may not know this, but I’m extremely sentimental and going around the table giving thanks with my friends literally brought tears to my eyes.

For the next hour I would hear nothing but crickets, and an occasional “damn”. With all that was on the menu, the Cranberry Apple sauce seemed to be the fan favorite and the first to go.

The eating and laughter would move from noon till the wee hours of the morning. We played Taboo, Spades, watched TV and told funny “for these walls only stories”. The last of my crew stumbled out around 5am after many plates and several shots. Really I could not have dreamed of a better day or a different set of friends to share it with.

So I will leave you with this: “Thank you for blessing me with such an amazing friends over the years. I’ve prayed to have at least one person I could share the present you bestowed upon me with. Instead my cup overflows with love and true friendship. I am truly thankful and humbled by your gift and take not one moment as a millionaire of love for granted. My last pray is that you continue to afford me the opportunity to feed the world. That is my return gift to you. Thank You.

Cranberry Apple Sauce

Ingredients

• 1 (12- ounce) bag cranberries, fresh
• 1 ½ cups of water (enough to slightly cover fruit)
• 2 chopped red apples
• 1 peeled chopped orange
• orange zest
• 1 ½ cups brown sugar
• ¼ teaspoon ground cinnamon
• ¼ ground ginger
• 5 cloves

Directions

In a sauce pan combine cranberries, apples, orange, orange zest, brown sugar, cinnamon, ginger and cloves. Bring to boil and stir occasionally as cranberries begin to pop. Allow sauce to thicken and remove from fire.

Cranberry apple sauce can be served cold or warm. And after Turkey day can be a great Sunday brunch addition.

Grandma's Sweet Potato Pie

Where do “Sweet Potato Pie Dairies” and “Ms Sweet Potato” derive from? And when will you post your recipe? Are questions that I have been asked several times. It was my intention this past New Years to write a blog as a sort of food therapy for myself and to get those in my peer group to appreciate the dynamics of food and what it can do in your love, friend and family life. This particular blog has really taken time for me to write because the name isn’t something I shot off the top of my head. A lot of thought and deep meaning is behind it.

As most may know already, I come from a crazy background and upbringing. Never being in one school or town long enough to have long lasting childhood friends; I befriended the adults in my life-Great grandma being one of them. Even before daddy’s banana pancakes and mom’s extravagant weekend dinner parties, Grandma showed me love through aroma and taste.

There was nothing this woman could not create. All the while her little sugar pie (me) stood upon stools and chairs just to get a glimpse of her next great creation.

In May of 2007 my grandmother passed and since then I have hated myself for several reasons. You see, this is the woman who taught me how to be a lady. With both parents absent for the first few years of my life, it was she who did my hair and walked me to the bus stop. She, who wiped the blood from my knees after falling off yet another tree, She who gave me a spanking because I yet again managed to ruin a brand-new, white Easter dress. She, who pretended to love my dirt pies and she, who I laid next to every night scared to sleep in my own room because I was terrified of the dark.

So I hated myself because my grandmother was sick for many years before she was finally gone and because I was so caught up in my own personal life and ambition, never went to see her. There she lay in that very bed we shared for many years, paralyzed by a stroke and me running the streets of New York trying to prove to my friends and family that I can be great against all the odds that I had faced while growing up.

I will never forget the day that I got that phone call. My friend and I were in a Soho eatery celebrating the opening of my 3rd restaurant, tipsy and flirting with the men at a nearby table - ironically I was wearing an all white sundress.

The call was from my dad who had a very faint distraught voice. (Faint and distraught? – oxymoron?)
-“Iman?”
- “Yes daddy? What’s wrong? Hold on….I’m walking outside; it’s loud where I am”
-“Daddy can you hear me?”
-“Iman…. Grandma’s gone.”


There I stood in my white dress flowing in the spring air speechless. I guess my face read what I was feeling because my friend was by my side in minutes. I couldn’t even get the words out. My dad was repeating my name over and over
- “Iman?”
- “Iman?”
- “Are you there? Did you hear what I said? She’s gone.”
- “Iman say something.”
- “Daddy I have to go. Call you back.”
-
I was on the road the next morning to North Carolina.

Sweet Potato Pie was the idea my great-grandmother had for a restaurant; a dream that would never come true. So when taking the chance on my dream to penetrate hearts with my candid stories and dishes; the name was only fitting and how more fitting than to take on the persona of Ms. Sweet Potato?

A letter to you grandma: thank you for being such an influential part of my life. Thank you for wanting me when no one else did. And even though I was not there for you; thank you for forgiving me. I love you…. your sugar pie Iman.

This recipe is not exactly as my grandmother’s, similar, but some ingredients I just have to hold close to my heart.

I do hope you understand.

Ingredients

3 pounds sweet potatoes
1/2 cup heavy cream
1/2 cup packed light brown sugar
3 large eggs, lightly beaten
5 cloves
5 star anise
2 tablespoons unsalted butter, melted
1 tablespoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
2-3 graham cracker ready to use pie crust

Directions
1. Boil potatoes with star anise (discard star anise and cloves when finished boiling) until tender; cool slightly. Slit the skins and scoop the potatoes into a bowl. Mash until smooth. Whisk in the cream, brown sugar, eggs, butter, vanilla, cinnamon, ginger and nutmeg and scrape into the pie shell.
2. At 350° bake for about 40 minutes or until the filling is set.
3. great to serve with a dollop of whip cream

Brown Sugar Brownies

My blogging has been few and far in between for some time now. I realize that though I love to write I get these extreme writers block patches and since I’m not currently being motivated by some amazing world wind love affair or sexy acquaintance I’ve been flat. Now since this is my dairy of how food correlates to events in my life I never wanted to give some faint daydream stories that have no real validity. Heck if that was the case I would write all day everyday.

If you can’t tell by now my summer fling has fizzled.

Well since I’m in my chill off period I have had much time to reflect, create new recipes, cook and bring leftovers to work. My team loves me right now by the way.

Anyway I guess this entry is just to reflect on my un-amusing love life. I’m really tired of hearing from men and women alike:

- Why aren’t you married by now? Damn girl (licking fingers) I would have snatched you up longtime ago.

- Don’t you think if I knew that answer I would be married? And who says I want you to snatch me up?

I mean come on really?

Recently I had what most would consider a breakdown. So bad that I had to call my friends at 4am to talk me through this crossroad. You see that question is one I ponder on most days. I’m young, easy on the eyes and completely open to life and what it has to offer- not to mention I can whip up pretty much any dish of your desire in 4inch pumps with a flash of light. And here I am single.

To most that question is valid because there are women who run around here mean, nasty, that can’t cook and always have their hands out swept off in love. I’m starting to feel like it’s just the nature of life.

I wonder if there is some site like Monster.com where you can post your personal resume and be called to interview with the best suited emplovers (I know it isn’t a word-playing on employers.. work with me here) This site would have to cover everything from timeline to desired salary.

Now most will read this and say there must be something wrong. There isn’t I assure you, but I continue to get the ones I don’t want and chase away the ones I want because they too are at some crossroad in their life and don't know what they want.

WHAT GIVES??? Ok I’m clearly just on a rant right now so I’ll stop and go make some Brown Sugar Brownies. But in the meantime riddle me this?

Why do men and women have this ideal mate conjured up in their minds then once given the chance to live happily ever after they chicken out? Am I naïve to think there is such thing as love and happily ever after?

Brown Sugar Brownies

Ingredients
2 sticks (1/2 pound) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
4 large eggs
1 cup granulated sugar
1 ½ cup packed light brown sugar
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 cup pecans (4 ounces), coarsely chopped

Directions
1. Preheat the oven to 350°. Butter and lightly flour a 9-by-9-inch baking dish. In the top of a double boiler, melt the butter with the chocolate; let cool. You can substitute this with putting 2 cups of water in a large sauce pan and chocolate and butter in a smaller sauce pan. Boil wataer and let vapors melt chocolate and butter.
2. Meanwhile, in a large bowl, beat the eggs with the granulated sugar and brown sugar until thickened; beat in the vanilla. Using a rubber spatula, gently fold in the chocolate mixture until combined. Sift the flour over the batter and fold it in. Fold in the pecans.
3. Pour the batter into the prepared pan and bake for about 20-30 minutes, or until a tester inserted in the center comes out with moist crumbs attached. Let the brownies cool in the pan for 45mins before cutting into squares

Chocolate Covered Strawberries

As women, even men on the path of feeling someone of the opposite sex we will most times jump off the curb and do some of the craziest things in the name of “potential love”. Yes I said it “Potential Love”. It’s a mere prospect, probable, likely impending chance this will turn out the way you have conjured it up in your mind.

A couple months ago I was sweep off my feet; so much so that he inspired me to write, create new dishes and even step out side the box with the way I was going to receive the type of courtship he was ready for. He had just got out of a relationship and never been single at the age of 32. All those signs should have resonated but in the same breath he would bring me flowers if I was having a bad day, take 60 block walks with me talking about any and everything under the sun, call several times a day to my office just to hear my voice and shoot the shit, even spend time with my crazy friends. And they are no walk in the park for new comers.

So the blow of not wanting a relationship was soft. Heck I was like this is the best non relationship ever. Well his non relationship-relationship behavior made me jump into me and what I enjoy doing for my man- Taking care of him by any means necessary.

This all starts 3 weeks ago and 4 months in-things were flowing as usual. Though our time together was slowing down I was fine with that. The summer is over, fall is here and its time to get serious; no problem works for me. Well it was a Thursday and he had been craving a steak all day. So of course I ran straight to the market after work.

Picked up the 2 meatiest T-Bones I could find grab some Baby Red Potatoes and figured Brussel Sprouts would do this meal right. But it just didn’t seem like it was enough- I wanted him to have something sweet and sensual. Yes me of course but something else. As I looked up I saw the ripest Strawberries I have ever seen and knew that was it. My Chocolate Covered Strawberries

Jetting home I get a call and he says baby I will be there in an hour “shit” an hours???? Ok you can do this. I got dinner done, Strawberries chilling in the refrigerate, and 5 minutes to spare to jump in the shower.

Dinner of course blows his mind so much that he sits sucking on the bone for minutes before he realized what he was doing. I let out a chuckle as I remove the plate from the table and the bone from his mouth. Heading to the refrigerator I tell him to retire to the couch as I remove the bright red strawberries dipped in chocolate and sit beside him.
We sit there for hours talking rubbing releasing into each other.

The next day its business as usual we join some friends after work for drinks and dancing but the air if weird it’s different I’m feeling detached and I can’t place a finger on it. 3 weeks would follow and I think my finally installment of my summer love….

To be continued …. Sweet Potato Mash

Chocolate Covered Strawberries

Ingredients
3 ounces semisweet chocolate chips
3 ounces milk chocolate chips
3 ounces white chocolate chips
2 Tblspn of butter
1 pound strawberries with stems (about 20), washed and dried

Directions
Combine 1 tblspn of butter, semisweet and milk chocolate chips in one heat proof medium bowl and the other tblspn of white chocolate chips in another. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth.

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
Set the strawberries in refrigerator until the chocolate sets, about 15 minutes.

Taco Bar

Though I love to mesmerize my lovers with tantalizing dishes I also trap the people I know into lifelong friendships lured in by food. About 6 years ago I move to Jersey City into this amazing penthouse duplex with an awesome rooftop deck where I host annual summertime BBQ’s. I do 3 major- 50 plus and a few smaller ones less than 15.

The last one I would say was the biggest yet. There had to be at least 90 guests all of which I absolutely adore. It was so amazing because there where people I haven’t seen in years that happen to hear about the event through another old friend and decided to surprise me. There were people who I was once close to but because of life and growing fell out of touch with. There were old and new acquaintances, there were some strangers and of course the regulars. For me the energy and sexiness alone confirmed why I love to cook and bring people together.

This particular Soirée was a Mexican theme. Weeks before the event I sent my guest sneak preview of the menu just incase they thought they would make other plans- I know I know crafty huh? Well anyway the idea of the Taco bar was to make all the fillings complete with a variation of soft and hard taco shells as well as tostadas and have everyone make them as they feel. A month later I’m still getting calls about how great it was.

Menu

Tacos
Curry Shrimp
Grilled Lamb
Mexican Tilapia Ceviche
Orange Mango Chicken
Beef Carnitas
~
Grilled Red Pepper Corn
Dusted with Pecorino Cheese

Yellow Rice
With Black and Red Beans

Tomato Salad with Chile and Lime

Strawberry Salad
With Lemonade dressing

I would have to say the crowd favorite was the Mexican Tilapia Ceviche. It was the first time I had made this particular dish with Tilapia; I usually use Snapper, or Salmon. But that seemed not to matter.

Now the end of the summer is near and the calls have started to roll in all wondering when the next one will take place and what’s on the menu. All I know is whatever it is it has to knock the mid summer Taco Rooftop Rendezvous out the box… I just keep making it more difficult for myself, but oh well I LOVE IT!!!!!

Mexican Tilapia Ceviche

1 pound fresh, skinless Tilapia, cut into 1/2-inch dice
2 3/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 jalapeño, seeded and sliced
1/2 cup finely diced red bell peppers
1/2 cup finely diced yellow bell peppers
1/2 thinly sliced small red onion
3 minced garlic clove
1 tablespoon crushed red pepper
Salt for taste
Bundle of cilantro
1 tablespoon extra virgin olive oil
1 tablespoon of brown sugar

In a large bowl, toss the diced fish with the lime juice, lemon juice, jalapeño, red and yellow bell peppers, red onion, garlic, brown sugar, crushed red pepper and season with salt. Refrigerate the Tilapia ceviche for about 5 hours or until citrus has cooked fish. Stir in the cilantro and extra-virgin olive oil and serve.