Me, bored? No way. Not so. I mean, come on, I could at least be doing some fly a** shoe shopping. Or selling my mom’s beautiful jewelry.
But it really was the case on Thursday. I guess it was ONLY because I was determined to sit my behind still and not work for, uhm, 2 hours…my week has been a roller coaster of sorts–proposals, menu designs for events and preparation for a huge event I’ll tell you about after the jump. But, I was hungry, and didn’t want to make an elaborate meal.
And since I’m a serious believer in not throwing anything, nada, zilch, away, I broke out the pan and figured out something to eat. I’m trying to cut back on my sushi outings, as well, so that option was slowly scrapped.
Let’s see, fish is something I’m growing to love more and more and hopefully working into taking the place of red meat. I had some fresh tilapia. Fresh tarragon that had actually dried up nicely in its original package and red potatoes, were also just kind of laying around. A and B came over for a moment so I invited them to stay for din din. I hate eating alone as my regular readers know…I’m entirely too sassy to have dinner by myself. If anything, I’ll post my availability on Facebook (friend me if your on); that sure lands me a lot of inquiries and self-invites…
Wait, I digress. In about 30 minutes, mi comida was ready and A & B couldn’t believe it (neither one of them cook–so yes they were amazed). It took me no time to make this…Potatoes in the pressure cooker, BAM, 15 minutes and they’re done! Love that. Fish, seasoned for 20 minutes, grilled for 8-10 and BAM, it was ready. I’m quite pleased at the result considering that when I’m starving to the point of devouring even the most of sinful foods, the last thing I want to do is be creative. I go for what I know. Cuban food. Latin food.
I’m bookmarking my own recipe here for next time I’m super bored. I urge you to try when you’re having one of those fantastic lazy nights and don’t have much of a brain to concoct delish entrees.
On to other fun stuff…An all expense trip to Meeami!!! You MUST enter into this super luxe giveaway being sponsored by Que Vida Rica (The Good Life) and Bisquick (remember, the instant pancake folks; shake a bottle type of pancake that my mom used to swear by when we were kids), yeah that Bisquick. They’ve partnered up with host Karla Martinez, of Despierta America (Wake Up America), the most popular Latin morning show on Univision, to host 5 lucky winners in Miami for 3 days, 2 nights of eating and chillaxin’! (wait, i’m still kind of ill they didn’t call me back after 4 phone calls to their production office–but that’s in another post). Anyway, they’ll fly you and a guest to Miami, put you up somewhere near South Beach (hell yeah), feed you and then you get to have breakfast with the hottie Latina… Fellas, I should have to say no more. Imagine some hot brunette saying good morning to you like this: (Shakira voice) “buenos dia papi, me da gusto en conocerte. Que bonito eres. Vamos a desayunar lo que quieras…”
Ladies, ditch the guy for a few days and get your eat on, a tan and flirt a bit. All you have to do is go here and enter your name, email and contact information. Literally. I’m doing it too, even my alter-ego will be submitting an entry… she says hi, by the way!
COOKING WITH CELEB CHEFS
And then, the last bit of fun stuff I want to share is this event I’m doing on Monday! It’s called Chef’s of the World, sponsored by a local foundation that provides scholarships to youth wanting to go to HBCU’s (historically black colleges and universities). Anyway, the event is by invite only, that is the resto’s and chefs are invited to participate. Ludacris (he owns a resto here in Atlanta), Emeril and a few other notable restaurant’s and chefs have participated in the past. We donate our time and food and then our table for 10 is auctioned off to guests! We have to prepare a 3-5 course dinner, and present our tables like top notch professionals. All of the money raised goes to the foundation. How cool, right!
So I got called 2 weeks ago to be one of the participating chefs! I was so honored, and even more excited when I found out Chef Jeff Henderson is the Chairman of this year’s event! Oh yeah baby!! I’ll be cooking alongside the FINE AS HELL (yes, yes Lord, forgive me for I know he’s accounted for) Food Network star of The Chef Jeff Project!! Woo hooo. I love that guy. He’s story is incredible. I think I’ll step out of my *chef’s profession* for just a moment and be a twinkle-eyed girl…a la Kathy Lee-Gifford…(she tries to be so coy).
Please tell me you know who he is!? Get to know him, if you don’t. And pick up his book, Cooked.
(check out his fine-ess!!)
Anyhoo, this chick here is about to show off and put her game face on!! I have 2 assistants that will help prep and plate, and an uber chic designer that will decorate my and the guest tables. I’m the only one doing Cuban/Latin food so I’m about to blow their minds!! I might even walk in there with my Meeami accent… and let’s not forget that pomegranate mojito and flan (flavor tbd) that will have them talking about me ’til I get another invite.
And you know I will have the fliest shoes on at the Hyatt Regency. I’m thinking my ’05 Gucci Runway caged pumps, or my favorite raspberry colored strappy pumps (killers every time)… oh I have so much to think about.. Should I go for the ethnic look and leave my hair big and curly, or should I roller set it and have that sexy femme fatal type of loose wave?? Ladies, your input, please.
So I’ll leave you letting you know I’m doing a vid interview with Chef Jeff and I will most definitely post up here next time, along with the menu and pictures of presentation! Hopefully he really is all that in person. I’d be so disappointed if not. Wish me luck!
- 1 lb. fresh tilapia
- 1 garlic head, finely smashed
- 4 tbsp. fresh tarragon (or 5 sprigs), finely chopped, or 3 tbsp. dried
- 1 lemon
- 2-3 tbsp. extra virgin olive oil
- salt/fresh black pepper to taste
Season fish with salt, pepper, lemon and garlic. Rub tarragon onto fish. Wrap in parchment paper and refrigerate for 20 minutes (45 if you have time). Make your potatoes while the fish is marinating. Add olive oil to stove top grill pan and bring to medium heat. Grill tilapia for 5 minutes on each side. Add all remaining marinade juice to pan.
Serve on top of creamy mashed potatoes. Have a really good glass of white wine. Make it a Cuban meal by serving some platanitos frito (sweet fried plantain)… 🙂
Eat well, love unapologetically, pray with true intention, and take care of yourself.