Foodie Whore

Beans to Brag About- Tispy Beans & Bacon

2012-02-09T08:02:00.000-08:00

As a child, I was never a huge fan of beans. My father never prepared them for us. I remember when we moved to Kentucky when I was 12-years-old and was introduced to "Soup" beans by my great grandfather. My grandmother, or Nanny as I call her, would prepare "Soup" beans for him. She always served them with a side of cast iron skillet cornbread.

"Soup" beans are basically fresh pinto beans cooked in a pot with water and an onion. They smelled and looked terrible to me. I don't think I ever tried them. Not until I moved to California about ten years later did I start to try fresh cooked beans. The Mexican food in California was like nothing I had ever tasted. The food was spicy and flavorful, and usually made with lots of love. I began to enjoy all sorts of beans, cooked all sorts of different ways.

The difference between beans made from scratch and beans from a tin can is like night and day! Yes, dried beans take a few hours to make and can be a little tricky at first, but all that work is definitely worth it. Below is a delicious recipe I call Tispy Beans w/ Bacon. I use bacon pieces and a ham hock to incorporate a smoky richness that makes them so delicious!

The secret to perfect creamy beans is to cook them with the lid partially on and always salt them when they are done cooking. I finish these with a few ounces of tequila to make the flavor pop! I know that if you are not a fan of beans and you make this recipe, you just might have a change of heart. Make sure to save a little of the leftover tequila and serve up a yummy margarita with these.

Dried Pinto Beans w/ Smoked Ham Hock

tipsy beans w/ bacon

by nirasha holcomb

serves 6-8

16 oz dry pinto beans

1 smoked ham hock

8 slices thick cut bacon, cut into 1/2" pieces

1 large white onion, diced

2 jalapenos, seeded and sliced

salt to taste

2-3 oz tequila

Rinse the beans thoroughly and place in a large pot. Add 8-10 cups of water, then add the ham hock and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, until the beans are very tender, about 2 hours. Stir occasionally and add more water if necessary.

In a large skillet, fry the bacon until crisp. With a slotted spoon, remove the crisp bacon from skillet then pour off all but three tablespoons of drippings. Add onion and chiles and fry until golden brown, about 10 minutes. Add the onion mixture into the beans, then season to taste with salt. Continue simmering for about 30 minutes. Just before serving, stir in the tequila and crumbled bacon.

My Struggle to Find Strength - Wild & Brown Rice Salad

2012-01-25T21:22:00.000-08:00

For the first twenty-five years of my life, I went through most of it with a pessimistic outlook. This was the result of a challenging childhood and a high school experience that was relative to a horror flick. I was an insecure, young woman with bottled up anger and resentment for everyone around me.

Of course, I have some great memories in there too. You know, the times my dad took me to Disney World and the camping trips when we brought along my first cat, Gizmo, who totally freaked out and almost ran away for good. There was the five day road trip that I took from Kentucky to California in the middle of summer, when the thermometer outside read 115 degrees and my car kept overheating. It was scary but amazing because I finally found a place I could call home.

My cat, Gizmo, and I camping when I was about ten years old in Florida.

But for most of my life, I looked at it as a struggle. I blamed my family issues of abandonment on everything. These problems held me back from finding my passions and appreciating each day. I surrounded myself with people who had worse problems than myself in order to feel better.

It wasn't until about 23 years old that I finally had an awakening of sorts. I basically hit my bottom and I found myself homeless, jobless, carless, and loveless. This point in my life was a rude awakening. I knew that I had to get my life together fast or else I would just end up feeling sorry for myself forever. I was too intelligent to not realize and not admit my faults. For the first time in my life, I needed to be honest with myself and those around me. And that is just what I did.

Honesty became my mantra of sorts. I took a hard look at myself and slowly began to dissect my faults and strengths. When you can visualize what your faults are, you can begin to grow stronger. I then, left my comfort zone and started to take risks and became honest with everything and everyone.

I began to see the world around me in a different light. The sun shined brighter. The air seemed fresher. The people around me began to change. The newfound love for myself opened up a new appreciation for everything. The few friends that I kept in contact with had a new respect for me. The crazy thing I discovered was that I was always a "strong" person; I just never let myself believe it. I had to realize that in order to gain "self", I had to be selfless. I worked any catering job I could get, many for free. I scrubbed my way to the top in dishes and quickly moved up the culinary ladder, making some forever lasting relationships.. true friendships that I will always hold dear.

Hard work was the antidote to my insecurities. I felt empowered after working in a kitchen for 10-12 hours at a time without stopping to take one breath. That hard work and perseverance enabled me to be more honest with myself than ever, probably because I was too tired to bullshit myself.

Because I finally gained the confidence that I had never possessed, I quickly landed a wonderful position as a private chef for a wonderful family in Montecito, CA. I ended up working for this family for almost four years. This job catapulted my culinary career and my self-esteem.

Outside my first official restaurant as executive chef.

Now, at age thirty, I am stronger and more passionate than ever before. No one can change my past. I can only learn from the mistakes that I made. With my eyes open, I can now see clear. It is up to me to embrace my talent and look at the world positively. Be honest to yourself and those around you. Try it and you will see how life just... gets better.

Below is a recipe that I used to make all of the time for the family I cooked for at my first private chef job. I have changed it a little for my palate. It is to die for and it a really healthy vegan, gluten-free recipe. I still make it all the time!

wild & brown rice salad

serves 6-8

By Nirasha Holcomb

salad:

3 cups cooked brown rice

1 cup cooked wild rice

1 cup shelled roasted and salted pistachios

1 cup dried cranberries

5 scallions, thinly sliced, white part only

2 celery stalks, chopped

zest of one orange

sea salt

citrus vinaigrette:

½ cup champagne or rice wine vinegar

2 tablespoons Dijon mustard

2 tablespoons agave syrup

2 tablespoons, Major Grey’s chutney (any chutney will do)
1/2 cup fresh squeezed orange juice

pinch of salt

pinch of white pepper

¾ cup olive oil

To make the vinaigrette, whisk all ingredients except the oil in a medium bowl. Slowly incorporate the oil into the bowl by drizzling and whisking at the same time.

Toss all of the salad ingredients in a large bowl and then toss again with vinaigrette. Add salt to taste. BEST IF SERVED AT ROOM TEMP.

My Momentary Salad Obsession - Carrot & Radish Salad w/ Tomatillo Vinaigrette

2012-01-18T15:44:00.000-08:00

Eating healthy and staying fit is important to me. I am not going to lie and tell you that I don't occasionally throw down and I have been known to eat an entire plate of nachos and everyone knows that my go to comfort food is fried chicken. But as a private chef, I feel obligated to eat healthy in order to set a good example for my clients.

When I was about eight months pregnant, there was a point when I looked at my old clothes and wondered if I would ever get back into them. The thought of how your body is going to change because you're carrying a life inside you can be frightening. Every woman is different, as is every pregnancy. I even broke down and cried because I was so tired of wearing sundresses aka chic moo moos!

I was fortunate to bounce back from the weight I had gained fast. I still believe that maintaining a healthy diet is essential to living a happy and longer life. I cook with 90 percent whole foods and cannot stand anything frozen unless necessary.

When Jason and I first moved in with each other, I would get so frustrated because after we got back from the grocery store he would always put the meat and chicken straight into the freezer. Then when I would go to prepare dinner the next night it would be frozen solid. His family live on a ranch where they butcher their own cattle and one cow can feed a family for months so in order to sustain the meat it would go straight into the freezer.

I prefer my proteins fresh because you don't lose any nutrients and the texture is not compromised. I understand that some cooks use the freezer when there is an abundance of food and you do not want it to go bad, but I just try to use it as a last resort.

Since I am breastfeeding my 4-month-old daughter, it is even more important that I continue to eat non-processed foods. Studies are now showing that my breast milk is shaping her developing palate. This is even believed to start as early as in the mother's womb.

I am not afraid to eat anything and I know that I have introduced Jason to some interesting and exotic foods since he met me. I want to ensure that our daughter will make healthy and confident food choices when she grows up. I mean, after all, she is sure to be a superstar chef just like her mommy when she grows up. :-)

Below is a super light and healthy salad that I am obsessed with at the moment. It is vegan and raw and also very beautiful. I definitely recommend it even though some of the main ingredients are radishes, which is something a lot of people stay away from. I soak the veggies in an ice bath before I serve them in order for them to be really crispy and cold.

Sliced watermelon radishes in an ice bath.

carrot & radish salad w/ tomatillo vinaigrette

by nirasha holcomb

Vegan Carrot & Radish Salad w/ Tomatillo Vinaigrette

tomatillo vinaigrette:

5 medium tomatillos, cut into 1/4" diced cubes

1 jalapeno pepper, seeds removed and diced

1 garlic clove, minced

1 tablespoon cilantro, chopped

2 scallions, diced

pinch of salt

2 teaspoons rice wine vinegar

2 teaspoon yuzu

1 tablespoon tamari

salad:

3 each of 3 different types of radishes (I prefer watermelon, red, and green) sliced as thin as possible on a mandoline

3 carrots, peeled and sliced as thin as possible on a mandoline

microgreens or pea shoots for topping

Combine all of the ingredients for vinaigrette. I usually do this the night before for better flavor. Soak the sliced carrots and radishes in an ice bath until they are really crispy and cold then drain. Arrange them on a plate making sure each slice overlaps the last. Spoon vinaigrette over salad and top with greens.

My First Restaurant at Age 10 & What I Should Have Served

2012-01-09T01:53:00.000-08:00

I opened my first restaurant when I was ten years old. It was in a cozy, little five room condo in Cape Coral, Florida. The decor was modest. Candles on the table danced to Sade. The menu was simple and delectable; hot dogs, yogurt, and canned fruit cocktail. Also served was a vintage, 1992 Grape Kool-Aid.

My father, a single parent, could not afford childcare, so the neighbors all pitched in and checked up on me from time to time until dad got home. My imagination ran wild, especially in the summertime when I was home all day. I would sit at my dad's drawing table, he was an architect, and pretend to be him. I'd spend hours sketching magnificent mansions and then draw stick figure families inside.

Other days, I would use my dad's mini-tape recorder and pretend I was a famous radio DJ like I saw Robin Williams portraying in the movie Good Morning Vietnam. After I recorded my radio show, I always made sure to delete each tape so that my dad never found out I had played with his stuff.

One summer night in particular, my father was working late and I wanted to surprise him with dinner. I thought that turning our condo into a restaurant would be the best surprise after working so hard. I made the menus from construction paper and blue and red markers. Each item on the menu cost one hug or one kiss. I even went to the trouble of setting the table just like I saw in real restaurants. I picked fresh hibiscus flowers and put them in the little green ceramic vase my grandma made.

When my father came home that night he was completely shocked and was even brought to tears. He said that I made him the best hot dog he had ever tasted. Of course, it was probably the worst since it was most likely a little rubbery from the microwave that it had been cooked in. But seeing my father so happy, in turn, made me happy too. It was so easy for me. To get that self-satisfaction by just a meal was incredible!

That meal was the first of many to come. Although, it took years for me to accept that my passion could be my career, I am very fortunate to work everyday at something I love. I cannot give you the recipe for the hot dog, the yogurt, or the fruit cocktail that I made when I was ten, because... well, there isn't one. Fortunately for you, I can give you the most delicious adult fruit cocktail that I just stumbled across a few days ago.

Meyer lemons are my all time favorite citrus. I just love the way they smell. They are a cross between a tangerine and a lemon. This particular fruit is in season during the heart of winter and are quickly gone in a few weeks. I had a bunch leftover from a dinner party I had catered and so we took them home and made Meyer Lemon Drop Martinis. It was seriously the best cocktail I have ever tasted. I wish I could take credit for it but I owe it all to Martha Stewart. Make one of these fruit cocktails and I am sure you will fall in love with meyer lemons too. Had I known about this recipe at age ten, I would have served this at my first restaurant instead of grape Kool-Aid.

meyer lemon drop martini

by martha stewart

Meyer lemons smell divine!

Simple Syrup:

1 ounce water

1 ounce sugar ( measure in a cocktail jigger)

1 meyer lemons, zest of

Martini:

2 meyer lemons, juice of

3 ounces vodka

sugar, to rim the martini glass

2 slices of meyer lemon

To make the simple syrup, combine 1 oz. water, 1 oz. sugar (measure in a cocktail jigger) and the lemon zest in a small saucepan over low heat. Stir until sugar dissolves.

In a cocktail shaker, combine a handful of ice, the lemon juice, vodka and simple syrup. Shake vigorously and strain into 2 chilled martini glasses rimmed with sugar. You can do this by taking a slice of lemon and running it around the rim and then dipping it in sugar. Lastly, drop two thinly sliced lemons into each glass.

How to Wow a Millionaire with a Vegan Chocolate Ganache Tart

2012-01-02T07:40:00.000-08:00

Day two of 2012. I am still reeling from the New Year's Eve six-course meal that I prepared for a client and her closest friends. The menu was a challenge considering she and her husband choose to eat predominantly vegan while the other guests were meat eaters. I had to come up with a menu that was elegant and decadent but realistic since I would probably be preparing mostly two separate menus, one vegan and one non-vegan.

A month or so ago, the hostess of the party tells me, "Go crazy. I want to be wowed." When a hostess tells you this type of information, as a chef, that's a lot of pressure. How does one wow a millionaire?

I took all the proper steps to ensure that I hired my best servers and kitchen staff, and supplied the best china and stemware. For the decor, I scavenged through many Montecito antique and fabric shops... all the while, toting my three month old. I even held numerous meetings at the floral boutique to ensure my vision was going to be executed as expected. FYI, it is nearly impossible to find classy, canary yellow flowers in the winter time that are not roses or orchids. Had I known this bit of information, I might have changed my linen colors. Fortunately, by an act of god, we were able to pull it off and my vision became reality.

Floral and table for New Year's Eve Dinner.

Now back to the vegan/non-vegan menu issue... I had spent weeks on perfecting a menu that was delicious and sinful yet consciously healthy, which was requested of me by the hostess. Thinking I had came up with just that menu, I was amped and ready to "Wow" all of the guests, not just the one who had asked to be.

Showtime came, and with a lot of preparation and planning, the food was coming out of the kitchen just as expected, beautifully and perfectly executed. Each course had a balance that worked up to the next. While the hostess and host dined on all vegan bites, I was able to incorporate beef tenderloin morsels, anchovies and Swiss Gruyere into the other diners plates. The lady of the house was obviously impressed.

Fifth Course: Wagyu Beef Tenderloin over Farrotto w/ Port Wine Sauce

The dinner ended on a high note. We placed a deeply rich, raw dark chocolate ganache tart topped with vegan cashew whipped cream and surrounded by farmer's market berries in front of them. It was to die for! Peeking into the dining room, I even saw one of the guests licking the tart pan clean. It was certainly the highlight of the evening so I thought I would share it with you since everyone devoured it. But don't tell anyone it is raw and vegan, they will never know the difference!

Forgive me for my bit of an absence. Raising a three-month old and juggling a career is a challenge to say the least. My New Year's resolutions are to write more on my blog and wow everyone with my food, millionaire or not.

vegan dark chocolate ganache tart

by nirasha holcomb

Chocolate Ganache Tart w/ Cashew Whipped Cream & Berries

for the crust:

3/4 cup cocoa powder

3/4 cup almond flour

1/2 cup raw sugar

1/4 cup coconut butter

¼ cup Spectrum brand buttery spread

pinch of sea salt

Combine all ingredients by hand with a wooden spoon in a large bowl until well mixed and forms a dough. Press evenly into a tart pan or several mini tart pans. Place in the fridge to chill for an hour.

for the ganache:

2 1/4 cups cocoa powder

2 1/4 cups maple syrup

1 teaspoon of espresso powder

1 cup coconut butter

Blend all of these filling ingredients in blender until very smooth. Taste to make sure it's not too grainy. Keep blending until it is very smooth. Pour chocolate ganache filling into tart crust. Gently drop pan on the counter to release any air bubbles. Chill for at least three hours or over night until set.

Changing it Up - Crock-Pot Lentil Soup w/ Smoked Ham

2011-11-20T04:20:00.000-08:00

A lot can happen in one year. A new home. A new sense of independent entrepreneurship. A new found self awareness. A new life.

There are a lot of uncertainties in the world but there is one thing for sure, change is inevitable. Change is the one thing that is necessary for us to adapt. Without change, we become lost. Without change, we become stuck in the past and cannot appreciate growth. Sometimes change is difficult to accept and fear of the unknowing holds us back. But in the end, making those leaps forward allow for new strength, new awareness, and new experiences.

My daughter, Kennedy Cruz Rodriguez, was born last month. She is now almost 7 weeks old and she is the most precious little "Piglet" I have ever laid my eyes on. Of course, her birth brought a significant change into my life. Everything I do is all about her. Every thought that comes to mind, I immediately take into account how it will effect her. She is now top priority over my career, my love, and my happiness. Sacrifices are inevitably in my future, and that is fine with me. She is totally worth it. Her prosperity is worth it all.

Kennedy Cruz Rodriguez born October 3, 2011

Everyday brings new change. From the first week in the hospital, she was so tiny and fragile. Her cries were barely louder than a whisper. Although we both shared a little uncertainty, the two of us bonded instantaneously. And then the first month flew by and adjusting to life at home with an infant proved to be easier than Jason and I expected. She is just a great baby... well so far :). She is remarkably strong and confident and all smiles as we are soon nearing the second month since her birth.

I reflect on my pregnancy and the life that I carried for those months inside me. She was so animated and rambunctious in my tummy. Always moving about and kicking me. I think she will be a restless soul, much like her mama. I sure hope with all the love and self assurance Jason and I will make sure to provide for her, she will be more grounded in spirit than her mama!

Rambunctious baby in my belly. Photo taken a week before birth

She sure has an appetite like her mother! That is why I call her "Piglet". She must enjoy all of the whole foods and farmer's market veggies I consume. I am an advocate for mothers breastfeeding. Yes, it is time consuming and it can be painfully challenging but the benefits to both mother and child are enormous. The bonding I have made with Kennedy because we are breastfeeding has been like no other union. The super health benefits to the baby include lowering the risk of obesity, fewer infections, and even a possible reduction in sudden infant death syndrome.

Baby and Mama

I will admit that it has been harder for me to remember to eat because I am constantly focused on her and if I am not focused on her then I am focused on work. As a chef, my work is food, but I don't get paid to feed myself. I get paid to feed others. I still try to cook for Jason and myself when I am not working but what is actually on the plate has definitely changed from my usual gourmet rustic meals to fast and easy crock-pot dinners.

I loathe the crockpot. No offense to Jason's mom... she gave us a crock-pot for Christmas. I was just never a fan. I don't like mushy meats... like pot roast and such. Now that I do not have the time to fuss with cooking on the stove or searing a nice filet on the grill, the crock-pot has become my best friend. I don't know how to use it very well but I am learning. I heard that combining beef and a glass of orange juice is pretty tasty after 6 hours on high. I have been experimenting with soups lately and hopefully this change of how I cook dinner will become something that I can embrace.

Last night I made this delicious lentil soup with a smoked ham hock. It was divine. You can omit the ham if you want to go vegan but the smokiness of the ham really makes this dish. The best part about this recipe is that it only took about 10 minutes to prep and then I let the Crock-Pot do all the work.

crock-pot lentil soup w/ smoked ham
by nirasha holcomb

1 smoked ham hock
1 cup lentils (I prefer beluga)
1 onion, chopped
2 carrots, chopped
1 sprig rosemary
1 bay leaf
4 cups, vegetable or beef stock
1/4 cup red wine vinegar
salt and pepper, to taste

Place all of the ingredients in the crock and slow cook on high for 5-6 hours. Remove the bay leaf and rosemary sprig. Cut up the ham and remove from the bone then add back to soup. Serve.

Labor of Life

2011-09-26T09:54:00.000-07:00

Last night, I went into labor. Well, I thought I was going into labor. About 1:30am, I was awoken by strong pains in my stomach. I sat up, readjusted myself a bit but the pain still continued. I looked over to see Jason sound asleep next to me. I placed my head back down on the pillow and moved to my right side, my most comfortable position for the last two months. I could feel the baby moving around, almost violently. She was kicking and rolling so forceful that I thought she was trying to free herself from my womb. I could almost hear her cry, "Get me outta here!".

Time ticked by as I waited twenty minutes, then thirty and then an hour for her to settle down. She did not. Then just as I was excited, I became terrified. Was I ready to have this baby? I have no fear now that I am capable and ready to take on the role of motherhood but was I capable of delivering a healthy baby without freaking the heck out!?

Anxiety rolled over me like an unexpected tidal wave. I imagined myself waking Jason up and then rushing to gather all of our bags and toiletries for the hospital. What would we forget? Jason has been obsessed with "the bag" (now three bags) these last few months. I have gotten text messages throughout the day saying... "Did we pack the cell chargers? Are the batteries good on the camera? Do we need to buy a hand massager for your back?" What would we forget?

I then imagined myself lying in a hospital bed, my feet in the stirrups, random nurses coming in and out of our room, poking and prodding me. This is my worst fear. I am terrified of doctors and nurses. Surprisingly to some of you, I can be a very shy woman when it comes to personal issues. My palms sweat just sitting in the waiting room of our OB/GYN, who we see every week now. The thought of spotlights pointed directly down at my vagina like some X-rated live rendition of The Rocky Horror Picture Show makes me want to vomit.

I guess I am somewhat of a hypocrite. I have never been one to be embarrassed to walk around naked in my home, or sunbathe topless in Miami, or even go skinny-dipping in the ocean at night. Hell, I have been known to flaunt my curves coyly. But when it comes to my body being in the hands of strangers and then to be examined up close and personal by these strangers... Oh god! Please help me!

After a few hours of tossing and turning, I slowly moved to the couch to try and find some solitude and maybe sleep. I had to be sure not to wake Jason because I knew he wouldn't go back to sleep. By now, it was 3am and he would soon have to get up for work at 5am. I felt like a cow going off to calve alone in the pasture, searching for that perfect plot of grass. As soon as I laid down I grabbed our most comfy, fluffy blanket and curled up in a fetal position. Just as soon as I was cozy, my orange tabby cat nestled up right next to me and began to soothe my fears with his purring. I think his vibrations also soothed the baby because she settled down and after another hour, I began to drift off to sleep.

My Orange Tabby

Just when I thought I was totally ready for this baby to enter the world, reality sank in. Jason and I have discussed my fear of doctors and the hospital. We even took the hospital tour several times just so I could become more familiar with the delivery room. Each night we have been listening to Hypnobabies, a child-birthing course that uses medical hypnosis, relaxation, breathing, and guided imagery to help transform my thought process when giving birth. These sessions have most definitely helped relax me and I know that the techniques we have learned have alleviated some of my anxiety for having a natural childbirth. But when the moment comes... will I be ready to do this? Will I be strong enough physically? Can I prove to Jason, my Superman, a man that has no fear in ANYTHING, that I am the secure and strong woman he fell in love with?

Our due date is three days away. THREE DAYS. For the last week and a half, I have had to physically stop everything and rest. My 5-foot stature has unfortunately not been able to hold the pressure of our healthy baby girl in my tummy. I get nauseous at the slightest movement and I often find it hard to breathe. For one of the first times in my life, I find it hard to eat and have only desired milkshakes and fresh fruit. This waiting game and hormonal changes are trying to take a toll on me but, of course, I have no choice but to endure.

The one thing that keeps me sane is her. I know that the minute our eyes meet, love will take away all my fears and all the pain. She is my salvation. She will bring meaning. She is all that the definition of love is. She is life. Knowing all of this makes me stronger. One can only be so prepared for "life". We will just have to see how this story plays out.

Pickle Things! Homemade Spicy Garlic Dill Pickles

2011-09-05T09:59:00.000-07:00

Last week, I received a package filled with my old storybooks from when I was a toddler. My father sent them to us so that we can share them with our little one. I am an avid reader and I intend to read to our daughter as much as possible.

My most favorite book that my father would read to me was called Pickle Things by Marc Brown. It is a comical book about pickle things you never see... "Like pickles on a Christmas tree." I just loved this book. The illustrations are quirky and cute and the text is a perfect rhythmic narration. I definitely recommend this book for any child with a sense of humor. I also find it funny that as a kid, my favorite book happened to be about food.

My favorite children's book

We have a little over three weeks until our due date. Holy Pickle! As my tummy is still expanding by the minute, I find myself evaluating this whole pregnancy thing. I look back on the last nine months and remember all of the milestones. Like the day I told Jason I was pregnant.

We were at home watching movies all day because he was working the night shift so we were resting on the couch and just basically cuddling all morning long. I went to the master bathroom to go pee in between movies and as I was sitting there on the ceramic throne I thought for a second... "Wait, I think I am pregnant!". I immediately took a pregnancy test, which we had in our bathroom since we had been talking about having a baby. I sat there for two minutes and waited on the edge of our tub, my heart racing because I kinda already knew and Jason calling for me, wondering why I was taking so long. And after the longest two minutes of my life, there it was, a plus sign. We were going to have a baby!

I let out some sort of scream and headed down the hall toward the love of my life, the man who has no idea his entire world is about to change in a few seconds, the only man whom I have ever even considered bearing a child with. When I got to the living room, I just threw the pregnancy applicator at him and stood there. I was in shock. He fumbles for it and then his eyes met with mine and I ran to him. I was started crying tears of happiness and to be honest... maybe a little bit of fear. I couldn't stop laughing in between. Breathing seemed to be an impossible task but in Jason's arms, I slowly began to relax and then he kissed me. I will never forget that kiss. It was the definition of passion. It made my anxiety disappear, even if it was only for that moment.

The months to follow have been filled with many amazing ups and downs. We are extremely thankful that this pregnancy has been pretty much textbook. The first two or three months, I was nauseous and extremely tired. All I wanted to do was sleep and the last thing I wanted to do was cook, which happened to be my job.

The second trimester was an exciting time since my baby bump started to appear a bit and I could show the world what a proud mommy I was. Although, I think most people must have thought I was a little chunky in the tummy because nearly everyone I told in person exclaimed that they had no idea I was pregnant and that I looked "great".

The third trimester has been a bit awkward. Imagine a 5' tall, or should I say short, woman trying to tie her shoes but can't because her belly won't permit and her legs are now shorter than they have ever seemed before. A quite comical site to see. Luckily Jason is here to make me feel the most comforted, beautiful, and even the sexiest I have ever felt in my life. He has rubbed my back after a hard day of cooking in a hot kitchen. In the evenings, he makes me what he calls "the maternity station" on the couch with pillows and blankets. Also, he has yet to miss one appointment to our OBGYN and even documents each appointment with a snapshot and logs in my current weight and the baby's heart rate. I know that I must be the luckiest mama-to-be on the planet.

Over the last nine months, the one constant annoyance has been dealing with an overactive bladder. I am not sure if my petite belly forces the baby to be pressed against my bladder or it is just because I drink so much water now, but I pee all the time. No, really... ALL THE TIME! The other day, I counted 24 trips to the bathroom in one day. And that did not include the 5 trips I take during the night. Our baby has yet to come into this world and the only advice that EVERYONE gives me is, "Sleep now because you won't be able to when the baby comes.". Well, I would if I could but I wake up every hour or two to pee. And this has been going on for over 6 months now.

When I think about the fact that I probably will not sleep a full night's rest for the next few years and that I haven't slept in months... I become pretty exhausted. But there is also this excitement inside that I have never felt before. On most days, when even though I have only had a few hours of quality shuteye, I start the day refreshed and ready to feel and see what life has in store for me that day. I am so excited to start my day with this new life inside me. It is surreal and amazing!

With a few weeks left, I am more than ready to take the challenge of forever becoming a mommy. I am ready to see the little life that Jason and I created. I am ready to guide her and show her how exciting life can be when you look at it positively and take advantage of every possible opportunity that falls in our path. Life is truly a miraculous thing. We all must cherish each day.

Below is a scrumptious pickle recipe. I LOVE PICKLES!!! Always have. Make sure to use safe sanitation practices when making pickles so that they stay fresh and are not contaminated with harmful bacteria. These are so easy to make and taste incredible!

spicy garlic dill pickles

by nirasha holcomb

makes about one quart jar of pickles

Homemade Spicy Garlic Dill Pickles!!!

1 quart mason jar with lid
6 or 7 pickling cucumbers
5 garlic cloves, smashed
8 sprigs fresh dill
1 tablespoon coriander seeds

1 tablespoon crushed red pepper flakes
1 teaspoon sugar
1 1/2 tablespoons kosher salt
2/3 cup white vinegar
1 cup water

Wash the mason jar and lid in hot soapy water, rinse, and let air dry. Quarter the cucumbers into four slices each, lengthwise. In a medium bowl, thoroughly combine coriander seeds, crushed red pepper flakes, sugar, kosher salt, and white vinegar. Add water to the mixture.

In the sanitized mason jar, tightly pack the sliced cucumbers, garlic, and fresh dill. Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. Place the lid on the jar and screw on the ring until it is tight.

Leave the jar in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

¡Viva la Fiesta de Niña! - Jalapeño Bacon Bites

2011-08-09T12:21:00.000-07:00

¡Bienvenido!

Last Saturday, Jason and I were showered with gifts for our baby from our family and closest friends. The theme of the baby shower was "¡Viva la Fiesta de Niña!," which was inspired by Jason's Mexican heritage and Santa Barbara's Old Spanish Days, which happened to fall on the same week.

Our house was adorned with brightly colored streamers, balloons, piñatas, Mexican flags, and deep red roses and carnations. We chose traditional sarapes as table runners and handmade tissue paper flowers and lanterns were hung around the tent.

Jason's sister, a hairstylist, was kind enough to do my hair before the guests arrived. I looked and felt like someone from the cover of one of those Spanish romance novels. Vanessa also created a gorgeous, vibrant, two-tiered cake made of white butter cream frosting and fresh strawberries from the local farmer's market.

Vanessa styling my "big country" hair. I loved it!

Muah!

Guests snacked on fresh fruits and crudítes along with tacos prepared by Alvaro Abrego, owner of La Colmena Restaurant in Santa Barbara. I have been a HUGE fan of Alvaro's tacos since my chef friend; Jen Shively who runs Lunchbox Catering introduced me to La Colmena years ago. I also made traditional slow cooked pinto beans and Jalapeño Bacon Bites, which were a big hit and I have added the recipe below.

Alvaro Albrego and I in front of the taco grill. Best tacos de rajas in town!

Chef Jennifer Shively and my favorite neighbor Brittany.

The stereo belted out a variety of Latin songs from artists like Paulina Rubio, Marc Anthony and Luis Miguel. Bottles of Jarritos Mandarina soda and cayenne-infused margaritas (virgin and tequila spiked) flowed and guests were also treated to a Candy Bar filled with specialty sweets from Robitaille's Candies located just a few blocks down the street from our house. Inside our home we even played the movie Three Amigos starring Steve Martin, Chevy Chase and Martin Short.

Karen concocting tasty Cayenne-Infused Margaritas.

The Gift Table. We asked that guests not wrap their gifts in an effort to be "green" and save on waste.

THE CANDY BAR & CAKE!

I am one of those women who cannot stand baby shower games so I made sure the only game we forced upon our guests was the destruction of a sombrero piñata! All in all, it was just a fabulous party that brought together friends and family, old and new. I cannot wait until our little one arrives, for that will be the real FIESTA!

Friends Sharon, Laura, Kim, & Sue

Erica... ¡moustache tiene bigote!

My beautiful sister, Ariel, and I

Jason's bff Nick, his mother, Cheryl, & little Emily

Old school Buena Vista Drive chicas... Flor & Marilyn

Emily, Vanessa & Chris

Oxnard represent! Mike, Jason & Robert


Jalapeño Bacon Bites & Jason's gorgeous super-mama Tina

jalapeño bacon bites

by Nirasha Holcomb

serves 6-8 (as an appetizer)

The stuffed morsels before going into the oven.

12 jalapeños, stems removed, cut in half horizontally and seeds discarded

1 1/2 cup Monterey jack cheese, freshly shredded

8-10 strips bacon, cooked and crumbled

1 cup panko breadcrumbs

1 tablespoon olive oil

Preheat oven to 450 degrees. In a small bowl, mix breadcrumbs with olive oil. Lay out jalapeño halves on a baking sheet, cut side up. Stuff each half with cheese. Top with bacon and a little of the breadcrumb mixture. Bake for 15-20 minutes, until golden brown.

The Imortance of Keepsakes - Pink Lady Apple & Pear Slaw

2011-08-04T11:04:00.000-07:00

You never know what will trigger memories of the past. A song plays on the radio and you are instantly taken back to that former fling that you were so enamored with years ago. The lyrics somehow played a theme song to your relationship, whether it was a sad song or one of joy. You are dancing with the past and the present brings in a flood of emotions that you thought were once packed away inside your old ego.

You find an old picture in a box that was hiding under stacks of old cooking magazines in your garage. It is a picture of your mother and father back when they were still married, smiling and laughing in the bliss of their newborn daughter. The picture signifies just how much a few years of hardships can easily turn the laughter into anger and deceit.

You are out having dinner with friends and the taste on your tongue of the cold, sometimes metallic raw tuna reminds you of the first time you braved sushi in Key West. The freshness of the fish on your palate immediately transports you to a dimly lit sushi house and a colorful table spread, filled of raw delicacies that a 17 year-old girl from Kentucky is terrified to eat but brave enough to bite, for fear her date won't be impressed with her lack of culture if she doesn't.

These constant reminders of the past are impossible to ignore. They must be embraced in order for change and progression to ignite. Us sentimental beings live life with our hearts on our sleeve but we are also fortunate to live with feeling and a warmth that many lack.

For the past few weeks, Jason and I have been receiving wonderful gifts from family and friends for our soon-to-be born daughter. Our baby shower happens to be this weekend and so I am becoming quite familiar with the sound of the UPS truck. And fortunately, for Lotus (our dog), the driver always brings her a treat. So after the baby is born, Lotus and I are sure to begin our regularly scheduled fitness routine together since we both have become quite the curvy couple.

Yesterday, I found a large, brown, cardboard box on our doorstep from my father and Nanny. As I opened the box in my living room, I could smell my Nanny's house and it was like I was standing in her Tennessee living room. The television was blaring with the sound of the Days of Our Lives intro. I could smell the burnt coffee in the drip maker from which she had made hours ago. I could even see my Pawpaw, sitting in his chair holding his glass candy jar filled with candied orange slices and Peanut M&M's.

I pulled out the packing paper and on top revealed a tiny light pink gingham bonnet with matching dress and bloomers. They were adorned with hand-stitched white lace trim. I knew immediately that another infant had worn this same outfit thirty years ago. You see, I barely survived my two months premature birth, weighing in at only 3 pounds and 4 ounces. Newborn clothes from the store would not fit me, so my Nanny made me several tiny dresses by hand. This pink gingham one was the dress I wore in the hospital.

Taking it out of the box I was astonished at how small it was. Having the smallest hands of anyone I know, I could barely fit three fingers through the neck hole. I noticed that the tiny stitching had to be almost impossible to do by hand. I felt honored that my family had held onto this and were now giving it back to me.

Me and my mother in the hospital wearing the pink gingham dress Nanny made.

I don't think that my daughter will be able to fit into this dress but I know that she will definitely be able to wear the other handmade baby clothes that I found under the pink gingham. Of course, this pink gingham didn't necessarily conjure up any memories of me at the hospital, post delivery, since I can't remember the first two or three years of my life. What it did do was allow me to realize the importance of a keepsake. These mementos of the past are crucial because no matter what life brings us in the present, it is the past that has made us who we are today.

The tiny little dress. If you look closely, I am in the incubator to the right, wearing the dress.

Below is my recipe for Pink Lady Apple & Pear Slaw. It is an easy recipe and is a great light and healthy snack. I chose this recipe in salute to all the pink gingham hand-me-downs of the past, present and future.

pink lady apple & pear slaw

by Nirasha Holcomb

serves 4

1 pink lady apple, cored and sliced into matchsticks

1 ripe but firm pear of your choice, cored and sliced into matchsticks

1/4 cup pistachios, roasted and shelled

1/4 dried cherries

1 tablespoon rice wine vinegar

salt, to taste

Mix all ingredients in a medium bowl and serve immediately.

Quinoa Cakes- Delicious and Nutritious!

2011-07-18T11:11:00.000-07:00

I have been a fan of quinoa for years now. I discovered it when I was a personal assistant for a record producer and she asked me to prepare a vegan meal for her and her family. I made a delicious quinoa pilaf that turned out to be quite tasty.

Quinoa is especially wonderful because of it's nutritious value. It is a grass that is also high in protein and has extraordinary essential amino acids. Quinoa is naturally gluten-free and is becoming more and more popular in supermarkets everywhere. It has a nutty taste and the seeds pop in your mouth, almost like caviar. I highly recommend that you pick some up next time you see it and experiment with it.

I usually add quinoa to salads for the added protein. A great quinoa salad recipe can be found here at Brookside Buzz's Quinoa Arugula Salad. I also, sometimes start my day by making a cereal out of it by adding cream, a little brown sugar, nuts, and dried fruit. I just started making quinoa cakes after I was inspired by Heidi Swanson's recipe for Little Quinoa Patties in her cookbook Super Natural Every Day. I love this cookbook and I definitely recommend it if you are in need of some whole grain, vegetarian inspiration.

A beautiful and informative cookbook for everyone.

The quinoa cakes that I make are perfect for lunch, dinner, or a snack in between. Fortunately, they can be pretty filling. I often add whatever is in my pantry or refrigerator to change up the recipe like roasted jalapenos, cauliflower, artichoke hearts, or olives. These cakes are easy to make and hold up well in the refrigerator. You can top them with a vegetable dip or some soft cheese like goat or brie. I like mine with a kick, dipped in chipotle aioli. Oh, and just because these cakes are vegetarian and made of a wonder food, doesn't mean your family or friends won't like them. When I made them for Jason, he loved them so much that he ate like four in one sitting. He still won't stop talking about them!

Black Quinoa & Broccoli Cakes

quinoa & broccoli cakes w/ chipotle aioli

by Nirasha Holcomb

makes 12-15 cakes

quinoa cakes:

2 cups cooked quinoa, any variety (Follow directions on box for cooking. I use vegetable or chicken stock in place of water when cooking.)

4 eggs, slightly beaten (egg substitute, if vegan)

1 teaspoon salt

1/3 cup scallions, minced

1 medium onion, minced

1/2 cup freshly grated gruyere cheese (almond cheese, if vegan)

4 garlic cloves, minced

1 cup cooked broccoli, chopped

1 cup whole wheat panko bread crumbs

1 tablespoon extra-virgin olive oil

chipotle aioli:

1 cup mayonnaise, (Vegenaise, if vegan)
2 garlic cloves, minced
2 teaspoons fresh lime juice
1 tablespoon canned chipotle peppers in adobo sauce, minced (more if you like it spicier)

salt & pepper, to taste

For the quinoa cakes, combine all ingredients except oil in a medium bowl. Form mixture into one-inch thick cakes, should make 12-15 and set aside. Heat a non-stick skillet to medium-high heat. Add olive oil. Working in batches to fit the pan but not crowd, add cakes and let brown, covered for 5-7 minutes. Flip once and brown the other side for an addition 5-7 minutes. Remove from skillet and let cool on wire rack while cooking the rest of the cakes.

To make the chipotle aioli, mix all ingredients together smoothly and serve with cakes.

Possessing Passion

2011-07-13T13:02:00.000-07:00

I have been told by my father that the first word to come out of my mouth when I was a wee, little tot was "food". No joke. Surprisingly enough, I didn't find this tidbit of information out until a few years ago. Had I known sooner, I probably wouldn't have spent tens of thousands of dollars at a private photography school and would have instead invested in a culinary education. With that being said... I have come to the conclusion that food is most definitely my passion.

Finding one's passion is a daunting task that seems impossible if one is searching for it. Unfortunately, many of us will never have the opportunity to experience what it means to be truly passionate about something. It isn't a trade or a skill that one can learn overnight, nor is it something you can force to make happen. Passion resides deep in one's heart and soul. For those few who are fortunate to discover their passion, they hold the key to a happy and ultimately fulfilling life.

One can be passionate about their job, their children, their cat, or even themselves. But to be truly passionate about something you must be compelled by whatever it is you are passionate about. These strong feelings can tend to take over oneself and either lead to a positive reception or one that turns into an obsession.

For me, food is something that I must surround myself with. It is something that I feel I must give to others in order to satisfy not only their needs, but my own. Sometimes I get so caught up in food that I easily lose sight of how lucky I am to even have food in the first place. Hunger is the single greatest threat to the world's public health. It is reported that six million children die of hunger each year. I could easily drive myself and others crazy if I let these facts sink in too deeply.

I must realize and accept that I am a fortunate one... I am an American. I am female. But I am not privileged solely because of these qualities. They have helped in making my path an easier one, but my drive and determination has allowed me to overcome challenges that society has also placed in my path. My passion has allowed me to be successful and say "Thank you" out loud to whom ever is listening.

In my line of work (private chef), I tend to cook for my clients with only the finest ingredients, the most expensive ingredients. In general, it is easier and more cost effective to purchase produce and protein from a one-stop shop like the national grocery chain instead of hunting around for local, sustainable and organic foods. But does the food taste the same? Of course not.

Mass produced food lacks quality control and care of how it is grown. The food is made with the idea that it must hold up and appeal visually to the common housewife who is purchasing food from the Super X Grocery Corp. But one thing this food lacks is... well, flavor and say, passion. So whether you purchase your food from the local farmer's market (which I recommend), or Super X Grocery Corp, remember what should be important to you: nutrition over cost; flavor over cost; environmental impact over convenience; supporting a local farmer over national grocery chains. Searching your heart for what matters to you is where you will find the answer.

So whether your passion is kitty cats or cooking, or if you are still searching, remember not to lose sight of the big picture. Remember to give lots of thanks and love to those around you. Ultimately, those things will lead you on the path that will be sure to find positive emotions.

A few of my PASSIONS...

My first word... "Food". My love of food sets me free.

Family (this is my daddy in my Nanny's country kitchen)

Music moves my soul just like food. (Lykke Li concert in Seattle, WA)

One of my favorite places on Earth, the desert. Solitude forces me to be grounded, which in turn reminds me of all the passionate people, places and things around me.

passion fruit champagne cocktail

by Nirasha Holcomb

serves 6

3 passion fruit, cut in half and pulp removed

6 oz St. Germain Elderflower liquor

1 bottle champagne

Divide the passion fruit pulp between six champagne flutes. Top each flute with one ounce St. Germain Elderflower liquor. Finish off with the bubbly!

Not Your Mother's Brussels Sprouts

2011-06-17T13:38:00.000-07:00

Growing up with my father raising me, there were a lot of interesting meals he would cook for dinner. We didn't have a lot of money, so I love that he often attempted to create nutritious and semi-balanced meals. However, there were still the once a week frozen Stouffer's Meat Lasagnas or the Swedish Meatballs. I loved them both and wish to this day that I still did because of their convenience.

We would usually eat our dinner in front of the television, joined by Fred Savage and the rest of the gang from The Wonder Years. I was also served a glass of cold milk, which my father made me finish completely by the end of the show. Looking back, the show would always bring me to tears! I was seven years old when the pilot aired in 1988 and somehow managed to understand the symbolism and lessons encompassed by Kevin Arnold's endeavors and narration. My dad was my best friend and shared everything with me, ESPECIALLY life's lessons. This forced me to be wise beyond my years, often hearing my father's voice narrating my life just as Kevin Arnold's adult voice was to his younger self. I am thankful but also hardened by this. I grew up too fast for my own good.

But back to food... My father's favorite ingredient was smoked sausage. He could do anything with this pork product. We had smoked sausage stir-fry, smoked sausage and spaghetti, smoked sausage chili, smoked sausage with eggs, smoked sausage and mac 'n' cheese, etc., etc., etc. I think you get the gist.

The most interesting dish he attempted happened when I was about 9 years old. I think the main dish was some sort of smoked sausage "something" but the side dish was the memorable part. He took French-style canned green beans with pimentos, put them in a Pyrex dish, topped it with Kraft powdered Parmesan cheese product, and the best part... drizzled it with honey, then popped that sucker in the microwave. I was disgusted. And of course, I had to eat it. Twenty years later, I can appreciate honey with cheese, but not over canned green beans!

Our household was void of the fruit roll-ups, Doritos, chocolate, and soda that most of my friends had. Instead, those items were replaced with yogurt, fruits, olives, and nuts. After school, I loved going to other kid's houses and raiding their snack drawers. Snack drawers were something completely foreign to me. I would eat so much junk food that I would make myself ill.

Looking back, I am thankful for my father's creativity in the kitchen. I also appreciate him ensuring that I wasn't one of those "picky eaters" or that I demanded the crust to be removed from my P.B. & J sandwiches. I think that because he was so adamant about telling me to finish all my food and eat whatever he put in front of me, this allowed me to eat food that most kids would not. I am now proud to try anything and everything new at least once and I still love the taste of some good smoked sausage!

Each time I decide to have a glass of cold milk with my dinner, I am always reminded of the dinners with dad in front of the T.V. and can hear the theme song from The Wonder Years...

"What would you do if I sang out of tune?

Would you stand up and walk out on me?

Lend me your ears and I'll sing you a song,

I will try not to sing out of key, yeah... "

-Joe Cocker

I will be so kind as to not share with you the powdered Parmesan, honeyed green bean recipe, but will give you another side dish that most kids scoff at. Brussels Sprouts. This recipe is wildly popular and I make it at home about once a week. This recipe is unique because I caramelize the green morsels to give them a sweet and salty taste. Texture is key, so do not overcook them. Brussels sprouts are at their prime in the fall, but I am still buying them at the local Santa Barbara farmer's market well into summer. I promise your kids will eat these!

Giant Brussels Sprouts at Pike's Market in Seattle, WA.

caramelized brussels sprouts

by Nirasha Holcomb

serves 4

2 lbs brussels sprouts, cleaned, trimmed & halved

1 teaspoon olive oil

1 tablespoon butter or extra olive oil (if vegan)

1 tablespoon brown sugar or raw sugar

salt & pepper, to taste

Cleaned, Trimmed & Halved

Heat a medium sized saute pan, preferably made of metal (such as stainless steel), to medium heat. Add oil then butter, melt letting brown just a hint. Immediately add brussels sprouts and toss to coat in fat. Add sugar, salt and pepper. Sear the brussels sprouts until golden brown and then turn the heat down to medium-low to allow for a nice caramelization.

Cook for about 5-7 minutes, maybe longer depending on size, until cooked all the way through but not mushy.

Final Result... Caramelized Brussels Sprouts. Delish!

Buttermilk Brined Fried Chicken... aka Fried Prozac!

2011-06-01T11:09:00.000-07:00

What comes to mind when you hear the words fried chicken? For me, it takes me all the way back to my roots, a double-wide trailer on Coal Run Hill overlooking the Appalachian Mountain Range. I can see the cast iron skillet on the stove and flour dustings all over the counter. I hear the oil popping, and can smell the paprika and chicken fat searing. I think of Nanny standing in her blue, floral apron, flipping and meticulously checking the breasts to make sure not to burn them.

People assume that everyone from the South can cook a mean fried chicken. Well, this is true, everyone eats fried chicken, some people cook fried chicken, but most people don't do it as well as I do. Yes, I am tooting my own horn. It has taken me many years in the kitchen to be able to gain the confidence to toot my own horn. So deal with it. I, Nirasha Holcomb, can cook the best damn chicken you've had in a long time, if not ever. And yes, I happen to be from Kentucky.

I usually make it as a staple to Sunday supper for the ones I love. Sunday suppers have become somewhat of a tradition in my household because they are catalysts to uniting my friends and family in such a personal manner that food can create. However, fried chicken can serve a second, comforting but more intimate purpose... I like to eat fried chicken when I am feeling down and alone. I have been known to gobble down a half-bucket of KFC's Extra Crispy in one sitting. I will even eat supermarket deli fried chicken if I am in dire need of this "fried Prozac".

Some have said I am a little neurotic when I cook fried chicken. I am overly cautious in making sure it is not over-done or not cooked enough. I have been known to take a temperature read of every single piece, even when catering large parties and handling dozens of crispy morsels. Frying chicken is truly an art form. My recipe has gained some notoriety in the Montecito/Santa Barbara area. It has been served to movies stars, at high-end luncheons, Fourth of July barbecues, and even in local diners. The recipe consists of a buttermilk brine, which in my opinion, is the only way to ensure absolute maximum flavor and moistness. It is best accompanied with a side of buttermilk mashed potatoes, some sort of sautéed greens or braised cabbage and a tall glass of iced tea. I love it piping hot, right out of the skillet, or cold, straight from the fridge, raining in hot sauce. I have even been caught late at night... naked... in the dark, my refrigerator light glowing behind the silhouette of my rump rear, curtaining my nibble fest of cold chicken straight out of it's Tupperware coffin. Hey, don't judge.

So here it is. My beloved recipe. This is one to be passed on for generations, just as I watched Nanny make her version, as her mama taught her, and as I will teach my daughter. It is a time consuming recipe but the outcome is well worth it. Upon first bite, you will be taken to a place where memories were made and once cherished... Home.

Brined chicken w/ battering bowls

That Fried Chicken!!! (Photo by Erin Feinblatt)

Buttermilk Fried Chicken Salad w/ Bibb Lettuce, Winter Citrus & Honey-Tarragon Dressing (Photo by Erin Feinblatt)

buttermilk brined fried chicken

By Nirasha Holcomb

serves 4

Brine:

1 cup Kosher salt

1/4 cup brown sugar

7 garlic cloves

1 tablespoon smoked paprika, or regular if you prefer

1 bay leaf

1 tablespoon fresh cracked pepper

1 whole chicken, broken down and breasts split in half, backbone and large ribs discarded

Breading:

2 cups panko breadcrumbs

4 cups all-purpose flour

1/2 tablespoon black pepper

1 teaspoon salt

1 tablespoon paprika

Batter:

1 quart buttermilk

1 tablespoon baking powder

1 egg

peanut oil, to fry

Brine: Thoroughly mix all ingredients except chicken. Add chicken to brine and soak for 2-3 hours. Remove chicken from the brine. Discard brine.

Oil: Fill large cast iron skillet with peanut oil until about 2-2 1/2 inches deep. Heat until oil reaches 375 degrees.

Breading and Batter: Using three separate large bowls; fill one with panko and 2 cups of flour, fill the second with remaining 2 cups flour, pepper and paprika, and fill third with buttermilk, baking powder and egg. Mix each separately.

Coat each piece of chicken in seasoned flour, then in buttermilk mixture and finally in flour-panko mixture. Add three or four pieces, skin side down to hot oil. Be sure not crowd the chicken to ensure crispiness. Cover and cook for 6 minutes. Adjust burner to ensure that the oil temperature stays from 375 degrees to the fry temp at 350 degrees. When you add cold, raw chicken to hot oil the temperature will decrease about 25 degrees. Make sure your oil stays at 350 degrees when frying. Flip the chicken and cook uncovered for the remaining 6-8 minutes. Remove chicken to a drying rack and hold in a 200 degree oven. Finish off frying the rest of the remaining chicken in the same way.

Blood, Sweat & Tears

2011-05-28T10:59:00.000-07:00

Being that I am a small town girl from Pikeville, Kentucky, never in a million years did I ever think I would be making it as a Private Chef in Montecito, California. The road I have traveled to this point has been filled with blood, sweat and tears. It has also been filled with many dreams coming true. The one thing that I have learned from all my work experience is simple... Hard work pays off.

I started cooking when I was very young. My first memories in the kitchen were those of when I was 3 years old, being given dirty pots and pans from that night's supper cooked by my grandmother, aka Nanny. She would place them on the floor after they had cooled and handed me a wooden spoon to "cook away." I was only stirring grease and leftovers but I was content. I also remember cooking elaborate meals consisting of hot dogs, yogurt and fruit cocktail for my father when I was about 8 years old. I would include crayon drawn menus and soft music on the stereo. Each item on the menu cost "1 kiss" or "2 hugs."

I moved to California to pursue my love of photography at a small private college but soon found myself needing a job to pay for school. Shortly thereafter, I was washing dishes and peeling potatoes for a high-end caterer, Chef Maili Halme Brocke. As Chef Maili noticed my passion and love of food, I quickly became one of her sous chefs which then landed me a full-time Private Chef position for a family in Montecito.

Throughout the years I have been fortunate to cook for many celebrities and socialites including Oprah Winfrey, Rob Lowe, Maria Shriver, and more. I love making people smile by warming their hearts with food that goes straight to their soul. Regardless of whether your face appears in People Magazine, there is no one I would rather cook for than my friends and family. Food brings people together. Food nourishes our body. Food gives us life.

Here are some pictures from past events, parties, and luncheons. These pictures show my blood, sweat and tears. The successes of these events wouldn't have been possible if it hadn't been for the amazing people I have on my culinary staff. They too deserve all the smiles in the world of a yummy meal! Thank you guys! I love you.

Mini Raspberry Meringues served at a trunk show.

Crystal and Platinum New Year's Eve table setting.

Curried Cauliflower Soup

Coconut Milk Poached Lobster Salad


Buttermilk Fried Chicken Salad w/ Bibb Lettuce, Winter Citrus & Honey-Tarragon Dressing (Photo by Erin Feinblatt)

Cheese Platter w/ Marcona Almonds & Olives

Mezza Platter w/ Nasturtium Blossoms, Muhamarah Dip, Grilled Pita & Greek Feta

Watermelon Wedges w/ Chile-Salt & Lime

Basil-Elderflower Gimlet

Honey-Clove Easter Spiral Ham

Beet Salad w/ Mache

Super Spuds- Scalloped Potato Gratin

2011-05-11T10:30:00.000-07:00

I seriously love potatoes. There is nothing better than a fully loaded baked potato straight from the oven. The bigger, the better! You can do so much with potatoes... soups, mashers, roasted, fried, hashed, smothered, covered, and diced. Hehe! A little Waffle House reference for all you southern readers.

One of my favorites ways to eat potatoes is with a lot of cheese. I mean who doesn't? My nanny, aka grandmother, used to make her scalloped potatoes every Easter and serve them along side a few sweet slices of honey ham. The two go so well together because the creamy, salty potatoes are a perfect contrast to the honeyed ham. To cut the potatoes, I use a mandolin slicer because it makes perfect uniform cuts, but you can just use a knife for a more rustic look. These are always a big hit anytime of year and are great the next morning with eggs and bacon.

scalloped potato gratin

by Nirasha Holcomb

serves 4 to 6

Scalloped Potato Gratin. The best part is the golden crust on top!

1 1/2 cups heavy cream

1 sprig fresh thyme

2 garlic cloves, minced

1/2 teaspoon fresh ground nutmeg

1 teaspoon dry mustard

1 tablespoon butter

2 pounds russet potatoes, cut into 1/8” slices (I use a mandolin slicer)

1 half large Vidalia or sweet onion, cut into 1/8” slices

salt & pepper, to taste

1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 375 degrees F. In a small saucepan, add the cream, thyme, garlic, nutmeg, and dry mustard. While cream is heating up, butter a casserole dish.

Place a layer of potato in an overlapping pattern and season with salt and pepper. Add a thin layer of onion. Remove cream from heat, and then pour a little over the potatoes and onion. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes.

Turn oven on high broil and sprinkle more Parmesan then broil until cheese is golden brown, about 5 minutes depending on your broiler.

Spicy Black Bean Soup... Mmm, Mmm Good!

2011-05-07T15:10:00.000-07:00

Soup is one of my most favorite things to cook. I love how it taste like home. No matter what type of soup you cook, as long as it is made from scratch, it usually taste like something straight from the heart. Soups are easy and nourishing. They can be made from almost any ingredients in your fridge or cupboard. I like to make different types of soup depending on the weather and the month. I love my Watermelon Gazpacho in the summer and my Carrot-Ginger Soup in the fall.

My Black Bean Soup happens to be one of the fastest and tastiest dishes I make. It is also incredibly healthy and is filled with a ton of fiber and antioxidants. I just prepared it for one of my favorite private clients and they can't get enough of it. I sometimes take the leftover soup and spoon it over cornbread then eat it like a corn and bean porridge. You can choose to make it spicy or not, depending on the amount of jalapenos you add.

spicy black bean soup

By Nirasha Holcomb

serves 4-6 depending on the serving size

Black Beans, one of nature's super foods!

1 tablespoon olive oil

1 cup onion, chopped

3 cloves garlic, minced

1 yellow bell pepper, seeded and chopped

2 jalapenos, seeded and sliced into half moons (You may omit these or use more or less depending on how hot or mild you prefer but I think two give a nice kick!)

1 tablespoon dried cumin

1/2 teaspoon dried coriander

1/2 teaspoon cayenne powder

2 cans black beans, drained

1 cup canned petite diced tomatoes in their juices (I love Muir Glen or Rotel w/ Green Chiles)

3 cups chicken or vegetable stock

1 bay leaf

salt & pepper, to taste

1/3 cup cilantro, leaves only

Heat a medium sized pot to medium heat then add olive oil, onion, garlic, and both peppers. Add a pinch of salt and sauté for about 5 minutes, until translucent. Add cumin, coriander and cayenne and stir for about 30 seconds. Add the beans, tomatoes, stock, and bay leaf.

Bring to a boil and then reduce the heat to a simmer and cook for about 15-20 minutes. After simmering, remove from heat. Add salt and pepper to taste. Remove and discard bay leaf. Add cilantro to a blender with 1/3 of soup mixture. Blend until smooth then add back into pot with the rest of the soup. Reheat if necessary. Enjoy!

The Meaning of a Mother

2011-05-06T11:09:00.000-07:00

This week was huge for Jason and I. On Wednesday, the doctor told us that we were having a little girl! I always wanted to adopt two little boys. The decision to conceive myself changed when Jason and I met and started dating seriously. I knew there was an attraction to him that was deeper than I had ever felt before. There is this animal chemistry between us. It is hard to explain but I knew in the beginning that I wanted to have his child. He also has this way about him... an honorable and patient side that comes out when he talks to people. He is a true leader and guider. He is going to make the best daddy ever! When we got pregnant, I had hoped for a little boy, but as the months progressed I secretly wanted to fall in love with a sweet little girl. Either way, we are extremely excited to welcome her into the world. Oh! and we are keeping her name a secret until the birth. We had it picked out even before we got pregnant and it is quite fabulous I might add!

Mother's Day is this weekend, and as my baby bump continues to grow (and boy is it growing fast!), I have been contemplating my own childhood and my future as a mother. I am also asking the question, "What is a mother?" Most of you who read this blog are my friends or family and know that my father raised me from age 2 until I moved out after graduating high school. It wasn't common and still isn't common for fathers to raise their kids alone. Everyday I am thankful for my father for doing the best damn job he could. It was a rough road for both of us and I am the woman I am today because of it. I have kept in contact with my mother all my life, sometimes more often than others. She too had a rough childhood. I know in my heart that she has and does contemplate what it is to be a mother. I am not sure I will ever know her answer but I am sure that I will know mine.

As a mother, it is your right to support your child for eternity. Your bond is the most important relationship in this world. Nothing should come between a mother and her child. As a mother, it is your responsibility to take the higher road and acknowledge mistakes and learn from them. There is no such thing as a "perfect mom." But knowing that you did your best to be by your child's side always is as perfect as it gets.

Honestly, becoming a mother is a frightening job for me. I am scared I will fail. I am scared I will run. And I am scared my past will catch up to me. But I know that I cannot possibly love this little girl inside me anymore than I already do and she hasn't even taken her first breath. That is all that matters. Love will guide me. Love will give me strength.

I am ready to be a mom and make the commitment to my little girl. I am honored to be having this baby with Jason, who I know will support me and trust in my abilities. As I am typing this... I can feel her moving and kicking inside. She moves a lot and I feel her constantly. Every time I feel her, a smile is brought to my face. She is already bringing me so much joy. I can only imagine what the future holds.

In honor of Mother's Day, I am giving you my shepherd's pie recipe, aka "Trailer Trash Pie." When I would visit my mother in the summer, I would ask that she make this dish. She hasn't made it for me since I was little but I have made it for my friends over the years and they all rave about it. I have adapted the recipe from what I remember my mother making and also adding ingredients that I enjoy. You can certainly add or change any of the ingredients besides the basics and it will still prove to be tasty. This recipe is definitely not a recipe I would ever cook for my clients but it is one that I will always cook for my little girl and remember my mother by.

My favorite picture of my mother and I.

trailer trash pie

by Nirasha Holcomb

serves 4-6

1 tablespoon canola oil or olive oil

1 1/4 pound ground beef or turkey

1/2 onion, chopped

2 carrots, sliced

salt & pepper, to taste

2 tablespoons A-1 Steak Sauce

2 tablespoons Mae Ploy Sweet Chili Sauce

1 tablespoon Worcestershire Sauce

1 can green beans, drained ( I prefer Del Monte)

1 can cream of mushroom (I prefer Campbell's)

Velveeta cheese block, YES! Velveeta... hey, I'm from the south!

2 1/2 cups prepared mashed potatoes

Preheat oven to 375 degrees. Brown the meat in a hot skillet with oil, carrots and onion. Add salt and pepper, A-1, Mae Ploy, and Worcestershire. Cook for about 10 minutes so that the sauce thickens.

Pour meat mixture in the bottom of a glass Pyrex dish, I usually use a 9x9 square or round one. Spread Cream of Mushroom over meat. Top with green beans. Top with slices of Velveeta. Cover with mashed potatoes.

Cook uncovered in oven for 20-25 minutes on a sheet pan so it will catch the juices if it bubbles over. Finish with broiler to brown the mashed potatoes for about 10 minutes, more or less depending on the strength of your broiler. Enjoy! Great the next day, if there is any left.

Scarpetta, Las Vegas... and introducing "Slurpie!"

2011-04-25T13:01:00.000-07:00

Las Vegas is certainly a city over flowing with tasty restaurants that provide an array of cuisines and chefs from around the globe. Recently, Jason, my baby's daddy, and I were fortunate to visit Sin City just in time before the summer heat wave hit. The two of us spent most of the trip in the pool at our hotel and the other half eating... remember I am four and a half months preggo!

Our reason for the trip was to attend the annual Baker to Vegas Relay Race, in which hundreds of police departments from around the country compete for the best time of the 120 mile run from Baker, California to Las Vegas, Nevada. Jason happens to be a police officer for Oxnard Police Department and this was his second year running in the relay. The Baker to Vegas Relay allows police departments a chance to come together as a team and endure physical training and strengthening throughout the year. It is also a great way for them to compete in a manner that is honorable and stands for tradition.

A few weeks before we left for Las Vegas, I placed a reservation for dinner at an Italian restaurant called Scarpetta, located in The Cosmopolitan Hotel. I chose this restaurant because I was, or should I say "Slurpie" (our nickname for our baby inside my belly) was craving pasta and the online reviews were out of this world. Pasta is also high in carbohydrates, which was perfect for Jason's relay run the following day.

Scarpetta located in The Cosmopolitan Hotel, Las Vegas, NV

We arrived about 15 minutes early and were greeted by a flamboyant, host/ladies man with a European accent. He was very charming and as we waited for our table, I watched in awe as attractive women repeatedly approached him with flirty gestures and hugs, asking him if he would work his magic and let them dine without a reservation. I could tell this man was probably a seasoned host at a nightclub or another high-end restaurant because of the way he handled his "lady friends" and his knowledge of the current happenings around town.

Sadly, the host show came to an end and we were seated at a table for two by the window. But sadness was quickly diminished when I looked out the window at the view. Throughout the entire meal, Jason and I were able to watch the water ballet of the iconic Bellagio Hotel fountains dance to the flashing lights of tourist's cameras. The rest of Scarpetta was gorgeous too. The lighting was dim and soft. The decor was chic and modern.


Our breathtaking view from our table overlooking the Belaggio Hotel fountains.

The waiter arrived and greeted us with a smile and a quick description of the menu. Soon we were given the most heavenly, delicious breadbasket I have ever tasted. The fresh baked foccacia, baguettes, and dinner rolls were warm and like biting into Italy itself. We were pretty hungry from all the walking and sunbathing we had done that day so we decided to order a bunch of different items. For our first course, we chose the Raw Yellowtail with olio di zenzero and pickled red onion. It was light and fresh and clean. It tasted like the ocean. I could not taste the pickled red onion, although it was not to be missed.

Raw Yellowtail w/ Olio di Zenzero & Pickled Red Onion

We ordered two pasta dishes for our second course, Beet and Smoked Ricotta Casonsei with pistachios and poppy seeds and then the Agnolotti dal Plin with mixed meat and fonduta, mushrooms, and Parmigiano. Both were exquisite and were my favorite part of the meal, of course bedsides the breadbasket. The casonsei had a sweetness from the beets and pistachios along with a slight crunchiness from the poppy seeds. The agnolotti tasted like a deconstructed home-style chicken noodle soup. It was like grandma had a baby with Thomas Keller. It was homey and rich.


Two delicious pastas and the best breadbasket this side of Hoover Dam.

For our third course we split the Mediterranean Branzino with caramelized endive, cippolline onions and salsa verde. Although beautiful, we were not impressed with this dish. The portion was very small and they served us the tail cut of the fish, which I find to be very fishy and not appealing. The caramelized endive was bitter and inedible. The waiter, unknowingly, made up for our unsatisfied pallete by bringing us another BREADBASKET! We finished the meal off with dessert consisting of a shared espresso and the Napoleon with crème brulee, macadamia nut tuilles, and tangerine sorbet. Amazingness! The flavors melded together like a sugar orgy in the Garden of Eden. It was one of the best crème brulees I've had. The tangerine sorbet with a candied tangerine segment was tangy and cold. The acidity cut the crème perfectly. "Slurpie" was an extremely happy baby!

Jason and I at Scarpetta.

After watching a final show of the fountains, we descended back to our hotel with full bellies and smiles on our faces. The restaurant as a whole gets 4 out of 5 stars in my book. I will definitely be back to Scarpetta in the future and I recommend anyone who is visiting Las Vegas to stay at The Cosmopolitan Hotel. It is posh, classy (which is hard to find in Vegas), and in my opinion, the most beautiful hotel I've laid eyes on in years. Below is a recipe for the Scarpetta Spaghetti. I've made this dish before and it is to die for!

scarpetta's spaghetti w/ fresh tomato sauce & basil

serves 4

20 ripe plum tomatoes

1/3 cup extra virgin olive oil, plus more to finish the dish

pinch of crushed red pepper

Kosher salt

black pepper, freshly ground

1 tablespoon unsalted butter

1 ounce Parmigiano-Reggiano, freshly grated (about 1/2 cup)

6 to 8 fresh basil leaves, well washed and dried, stacked and rolled into a cylinder and cut thinly crosswise into a chiffonade

1 pound spaghetti, either high-quality dry or homemade

To peel the tomatoes: Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small X on the bottom of each tomato. Ease about five tomatoes in the pot and cook, let boil for about 15 seconds, and then promptly move them to the waiting ice water. (Do this with the remaining tomatoes.) Pull off the skin with the tip of a paring knife. If the skin sticks, try a vegetable peeler using a gentle sawing motion. Cut the tomatoes in half and use your finger to flick out the seeds.

To cook the tomatoes: In a wide pan, heat the 1/3 cup of olive oil over medium-high heat until quite hot. Add the tomatoes, red pepper flakes, and season lightly with the salt and pepper. (I always start with a light hand with the salt and pepper because as the tomatoes reduce, the salt will become concentrated.) Let the tomatoes cook for a few minutes to soften. Then, using a potato masher, chop the tomatoes finely. Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened. (You can make the sauce, which yields about 3 cups, ahead of time. Refrigerate it for up to 2 days or freeze it for longer storage.)

To serve: Bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve a little of the pasta cooking water. Add the pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive. (If the sauce seems too thick, add a little pasta cooking liquid to adjust it.) Take the pan off of the heat and toss the butter, basil, and cheese with the pasta in the same manner (the pasta should take on an orange hue) and serve immediately.

A Skinny Dip in Chimichurri

2011-04-10T13:22:00.000-07:00

Recently a super duper friend of mine asked me for my chimichurri sauce recipe, so I thought I would share it with all of you. My inspiration for this sauce was adapted from the menus of the gorgeous Four Seasons Punta Mita Resort, located along one of Mexico's stunning coastal regions. I add oregano, red chili flakes and roasted jalapenos to my version. These ingredients allow for an indulgence of smoky spiciness, essential to any great chimichurri sauce.

I love this sauce as a dip with La Panzanella Croccantini crackers that my friend Maili introduced me to, http://www.lapanzanella.com/products.htm. Chimichurri is also fabulous with any grilled meat or seafood. Artichokes are coming back in season and last week I grilled one then dipped its leaves in this flavorful sauce. This is an easy recipe that adds a ton of flavor and freshness to almost anything! It is also a very healthy alternative to sugary barbecue and sodium packed store bought sauces. Dive into this dip and enjoy!

Fresh oregano from our backyard.


Flowering rosemary... a great addition to Chimichurri.

Bright and bold Chimichurri Sauce.

chimichurri sauce

By Nirasha Holcomb

Makes about 3 cups

1 cup fresh basil

2 cloves garlic

2 cups extra virgin olive oil

1 cup fresh parsley, chopped fine

1/8 cup fresh oregano, chopped

1/4 cup fresh rosemary, chopped

½ cup fresh thyme, chopped

1 jalapeno pepper, roasted and minced

1 tablespoon red chili flakes, or more if you like it hotter

½ cup red wine vinegar

salt & pepper

Blend basil and garlic with the olive oil in a food processor until smooth. Pour into a medium bowl and add chopped herbs and chilies and stir. Finally, mix in red wine vinegar and salt & pepper. Great for up to three days if kept refrigerated.

LA in a Day

2011-04-04T15:02:00.000-07:00

My passion for good food can be a bit exhausting at times. I am always on the never ending search for a restaurant with great food and relative service. As an eight-year Santa Barbara resident and chef, I am at times disappointed in the quality of food and service in the area. With an abundance of fresh and local produce, fish and meat, the standards in the restaurants just aren't up to par as a whole. There are close to 700 restaurants in the area and I can honestly say that I love only about a dozen. By the way, just ask and I will be happy to tell you what those restaurants are.

Last week, Jason and I headed 90 miles south, destined for Los Angeles. I wanted to try some great grub and also soak up a few rays poolside someplace out of town. No better spot than the center of it all, West Hollywood. Before we left Carpinteria, I booked one night at the London West Hollywood, formerly the Bel Age Hotel. Jason and I are huge fans of the show Kitchen Nightmares, a show about failing restaurants struggling from a lack of management or talent in the kitchen until celebrity Chef Gordon Ramsey walks in and rescues them by one week of restaurant boot camp. Although, Chef Gordon Ramsey no longer owns the London West Hollywood's restaurants, a representative for the hotel claimed a year ago that he and his team still oversee the menu and high standards in the two restaurants, Boxwood Cafe and Gordon Ramsey (the restaurant).

Before we checked into our hotel, Jason suggested I try a hot dog from the world famous Pink's, Pink's Hollywood. I was excited and a bit cautious since the half a dozen other times I tried to eat there the line was around the block. Paul Pink started this hot dog stand in 1939 and it continues to be not only a tourist hotspot but also a place locals and celebrities frequent. It was about 11:45am, LUNCHTIME! So we did a quick drive-by to see if the line was ginormous. To our surprise it was only about 6 deep. We hopped in line and I was in awe to see the selection of hot dogs on their menu. I had my eyes set on the Martha Stewart Dog, a 10" stretch dog with relish, onions, bacon, chopped tomatoes, sauerkraut, and sour cream, along with an order of seasoned French fries. Jason ordered the Ozzy Spicy Dog, a spicy polish dog with nacho cheese, American cheese, grilled onions, guacamole, and chopped tomatoes with a Bubble Up pop. After the nice server/grill cook handed us our dogs, Jason and I noticed the line of customers had quickly quadrupled. We plopped down at one of their outside tables directly in the sunshine. It had to be about 75 degrees, and not a cloud in sight. I looked down at the glistening hot dogs and laughed to myself as I thought they looked like something out of a food porn mag. I mean they were big and beautiful and sinful. The first bite was just as sexy as it looked... totally satisfying and full of flavor. Jason's was so messy he had to eat it with a fork and knife. The fries were great but my only wish was that I had a side of my homemade ketchup to go with them. I definitely give this place 4 stars out of 5. If you venture there and the line looks overwhelming... stay and enjoy the sun, the food is definitely worth the wait!

Bubble Up pop, side of fries, Martha Stewart Dog, and the Ozzy Spicy Dog from Pink's Hot Dog Stand

Bellies full of sin and our skin hot from the sun, we continue on to our hotel. The valet welcomes us immediately and we are then greeted by the front desk clerk. The lobby is donned with gold and silver tapestries in a simple and clean manner. It doesn't wow me but I am impressed still. The clerk tells us about the rooftop pool and cabanas and Jason and I immediately perk up. Stepping into our Vista Suite, we notice the size and open layout. The terrace offered sweeping views of West Hollywood and we could see the downtown skyscrapers in the distance. Inside, the bed was big and comfy and the furnishings were modern yet homey. I could stay here for a week, easily. The bathroom offered a deep soaking tub and an open shower with Waterworks rain-style and traditional heads. There was deco tile throughout.

After checking out the living quarters we got into our bathing suits and took the "Lift" aka elevator to the rooftop pool. This was the best part of the hotel. It was a huge space with fashionable furnishings placed around the pool and breathtaking views. One of four poolside servers with iced lemon-cucumber water and a menu of light bites from Boxwood Cafe greeted us. We spent the entire afternoon reading in the sun and taking dips in the pool. We checked out the menu and decided on a California King Crab Roll and the Short Rib Tacos. The food came in no time and both looked great! We first tried the King Crab Rolls. I had requested extra wasabi because we love spicy food but the server or kitchen must have forgotten because there was only a tiny, flavorless mound on the plate. Our first bites were heavenly though. The crab and cucumber inside the roll were both fresh and cold. The roll was pretty big and left you with a mouthful of ocean yumminess. Moving onto the Short Rib Tacos, they looked great but were missing salsa or some sort of kick. They tasted like pot roast between two tortillas. They were heavy and bland. Looks like Chef Ramsey and his team might have forgotten about this place in the sun. Although I can only say great things about the service other than forgetting my wasabi, the kitchen staff might need a taste of Ramsey's own medicine. Luckily the King Crab Rolls were worth the price of the added service charge and high cost of hotel food.

Rooftop Pool at London Hotel West Hollywood

King Crab Roll & Short Rib Tacos Poolside

After we ate and lingered a few more hours in the sun we decided to descend back to our room for fear of our skin becoming too hot to handle. We showered and met a friend in the lobby for a quick hug and hello. Then we hit Sunset Boulevard for dinner, only half a block away. It felt great to be back in a "real" city. There is so much culture and life in LA. We decide to be brave for dinner and try Night + Market, http://thenightmarket.blogspot.com/. This is a really hip spot adjacent to Talesai, one of the oldest Thai restaurants in the city. The food is centered on Thai street food and the menu looked adventurous and awesome. When we walked in, the server showed us through some curtains which, to our surprise, revealed an empty restaurant. We took a spot at one of the wooden family picnic-style tables and ordered a non-alcoholic cocktail. Before the cocktails arrived she gave us some fish chips and chili paste. I actually liked them and found them to be light, fluffy and quite tasty. Jason thought they were too fishy and passed. There was a really bad silent B movie projected onto one of the white walls. In addition to the movie, there was equally bad pop music playing throughout the restaurant, making the experience kind of hip and comical.


Street view of Sunset Blvd at Night + Market


Jason and I gearing up for the Thai street food experience.

Menu Yum!

Menu Backside

We ordered an array of food, many of which we had never tried. After waiting about 15 minutes or so for our first course, the Fried Chicken Wings with Thai Salsa and the Sai Krok Isaan (grilled, fermented sour pork sausage with birds eye chile and cabbage) finally arrived. Both were good. The chicken wings lacked spice but the Thai salsa that accompanied it made up for it. The sour sausage balls were tangy and popped in your mouth at first bite.

Sai Krok Isaan & Fried Chicken Wings w/ Thai Salsa

The pork toro soon arrived and if we thought Pink's hot dogs were sinful, well this pork toro must be the devil himself! It is basically fried fatty pork collar served with jaew oily, chile dip. This dish tasted like thick, chewy bacon. It was great, but it was rich... too rich! Tried as we might, we couldn't finish it.

The devil in disguise; Grilled Pork Toro!

Next came our last two entrees, the Oxtail Kiew Wan and the Pad Thai Nai Talad. I quickly jumped on the Oxtail Kiew Wan because it is served with a side of roti, which is pretty much like deep fried flat bread and is one of my favorites. This dish was similar to oxtail green curry. It was fresh and the snap peas were crunchy and bright. But... it was also very heavy and filling. By the time we got to the Pad Thai Salad, we were done, and I mean stuffed, even a bit blah feeling. Everything was very rich, very filling, and/or very sweet.

Oxtail Kiew Wan w/ Roti

Pad Thai Nai Talad

Curious of the Ice Cream Sandwich, never mind the fact that we were both feeling very gluttonous, we had to order it. This dessert consisted of house made coconut ice cream over sticky sweet rice, condensed milk, and toasted mung beans all on top of a sweet bun. It arrived about 20 minutes too late but we were happy again once we took our first bite. It was something out of a tropic vacation. The rice and bun were warm and sticky while the coconut ice cream was cool and creamy. The combination of everything proved to be genius. Definitely worth ordering. All in all, I give this place 3 stars out of 5. I am not sure if we just ordered too much of the wrong dishes, but were left feeling a bit nauseous and unsatisfied. And honestly, we could have been a little too "white" for the menu. I think if I had been raised in Thailand, I might have truly enjoyed the food. But being from Kentucky, I can say I truly only enjoyed the experience... and the ice cream.

Ice Cream Sandwich from Night + Market

Ménage à Trois- Three Great Salads

2011-03-23T11:06:00.000-07:00

Salad One... I have always been a lover of salads. A great salad is probably my favorite thing to eat. Maybe I was a rabbit in another life? I don't know. One of my favorite salads in the Santa Barbara area is the Carpinteria Insalata Caprese from Giannfranco's located in Carpinteria, on Linden Avenue. It is a great twist on the traditional Caprese salad. This one comes with Kalamata olives and avocado. The mozzarella that comes with it is heavenly. On a side note, Giannfranco's also makes most of their pasta from scratch! Definitely check this place out if you want some great Italian food.

Back to the salads...

Salad Two... Being that I was a bunny rabbit in another life, I have created some really tasty salads over the years. I find that many of my clients I cook for often ask me to prepare a fabulous salad or two for them. My most famous salad, thanks to Chef Maili Halme Brocke, is my Orzo Salad w/ Arugula. Maili is a fabulous chef and caterer who showed me the ropes, as I was one of her sous chefs for years. I made the orzo salad for her years ago and she hasn't stopped talking about it since. She ended up sharing it with everyone on her blog, http://themailifiles.blogspot.com/search/label/Orzo%20Arugula%20Salad. I am very grateful for all her publicity and I am also happy that so many have loved this recipe. Funny thing is, I have never actually typed out the recipe to this salad until now. Last week, I made it and substituted the orzo for cooked lentils... to die for and very healthy! Maili has substituted the orzo for quinoa and it turned out great too! I am happy to share this salad with all my new blog followers.

Nirasha's Orzo Salad w/ Extra Arugula on top.

Substituted Orzo with Quinoa

nirasha’s orzo salad

By Nirasha Holcomb

Serves 10-12

1-16oz-box orzo

3-tablespoons kosher salt

1 red onion, quartered, then sliced thick

1-tablespoon olive oil

salt & pepper

¼ cup balsamic vinegar

1-8oz bag of arugula

1-cup Parmesan, freshly shredded

1-cup pine nuts, toasted

1 small jar of capers, drained & rinsed, I love the salted wild ones!

2 lemons, juiced

¼ cup olive oil

fresh parsley, chopped

salt & pepper, to taste

Bring one large pot of water to a boil and add three tablespoons of salt then add orzo and cook for about 8-9 minutes, stirring frequently. When cooked, immediately strain from pot and rinse with cold water.

Heat a medium skillet to medium-high heat. Add olive oil and red onion. Caramelize the onion by adding a little salt and sauté for about 3-5 minutes. Do not burn the onion or it will become bitter. Add balsamic vinegar and let it evaporate a bit then turn the heat down to medium or medium low. Add pepper and cook until soft and sweet. Remove from heat and let cool.

In a large bowl, toss pasta, caramelized onions, and the rest of the ingredients together. Serve at room temp.

Salad Three... Another popular recipe of mine is my Pepperoncini Potato Salad. I came up with this idea when I used to live in Seattle, Washington and would often eat lunch at the Columbia City Ale House, http://www.seattlealehouses.com/ColumbiaCity/. They have the BEST freakin' Reuben sandwich on the planet. Along with this delicious sandwich, they serve potato salad with pepperoncinis in it. So good!!! The pepperoncinis give it a great spicy kick. Below is my take on the potato salad. Remember, it is not the potato salad grandma used to make on the Fourth of July, so if you are looking for traditional, this ain't it! I sometimes add chopped pieces of hard salami to this to make it more hearty and wowsers... people rave about this!

Spicy Pepperoncini Potato Salad

Up close and delicious!

pepperoncini potato salad

By Nirasha Holcomb

Serves 8-10

6 to 7 large russet potatoes, cubed into 1” to 1½” pieces

2 tablespoons kosher salt

1/3 cup champagne vinegar

1 cup onions, chopped (I like red but yellow or white will work)

2 red bell peppers, roasted and chopped (you can use a jar of pre-roasted peppers)

1-16oz jar sliced pepperoncinis, drained and chopped

1 bunch curly parsley, chopped

1 small jar capers, drained

¼ cup whole grain mustard

1 to 1 ½ cup mayonnaise, best foods brand is the best!

salt & pepper, to taste

Fill a large pot with cold water. Add salt and cubed potatoes. It is important to add potatoes to cold water to ensure the middle of the potatoes are cooked at the same time as the outside of the potatoes. Adding them to already boiling water cooks the outside first and causes them to become mushy. Bring water to a boil and then simmer for 10 minutes, until just done. Drain immediately in a colander.

Put cooked potatoes in a large bowl. Add vinegar first then the rest of the ingredients and toss well. Refrigerate for several hours or overnight.

Big Sur, Yes Sir!

2011-03-07T12:50:00.000-08:00

As a total last minute surprise to Jason for graduating college with a bachelor's degree in Criminal Justice, I took him on a road trip up the Pacific Coast Highway to Big Sur, CA. I rented us a cute little A-frame cabin in the heart of a redwood forest, nestled right along the Big Sur River. We packed our bags last Friday morning and set off with our cameras in hand. Jason had no idea where our final destination was until we pulled up to our cabin. We both had never spent time in this quiet little hippie town and were quite surprised by how time pretty much stops there. The drive from Carpinteria to Big Sur, including a stop for tacos in San Luis Obispo, took about four hours.

Crystal clear water at a point off of the Pacific Coast Highway.

When we reached our cabin, we quickly made a reservation for dinner at the Big Sur Bakery. I have been a huge fan of this restaurant since I bought their cookbook last year. I was totally stoked on the fact that I finally get to try out a restaurant I have respected for some time now. The place prides themselves on using local, organic and sustainable ingredients. The building itself has a wood-burning oven that allows for a unique, smoky flavor in most of the food.

A must have for rustic and totally yummy recipes, plus there are great pics and stories about the local ranchers, farmers and fishermen.

When we got to the restaurant I immediately noticed how warm and cozy the place was. There was a large front porch for outside seating. I felt like I was back home in Kentucky. Inside, had dark wood tables and candle lit lighting. I could smell the fire of the wood burning oven and yummy bread being baked inside it. We ordered some Ginger Beer and a Cherry Cola to drink.

I am a huge salad lover so I picked the Wild Arugula, Toasted Pine Nut and Burrata Salad to share. I made the mistake of ordering only one because let me tell you, this was the BEST salad I had ever tasted! It had this light Meyer lemon vinaigrette and grated pecorino Romano Cheese. And the burrata, OH MY GOD! so freaking good. Burrata is a type of mozzarella with a creamy center. There was also shaved endive which gave the salad a unique texture and bite.

The best salad I've ever had! Wild Arugula with Fresh Burrata Cheese

For the main dishes, Jason ordered Wood-Roasted Seabass with Smashed Yukon Gold Potatoes, Carrots, and Fennel. I ordered the Seared Duck Breast with Ginger Garlic and Saute of Cauliflower with Dried Cranberries. The seabass was great, although it was over cooked and a little dry. The lemon thyme sauce was tasty and the Yukon mash was to die for. My duck was cooked perfectly and was sliced into thick morsels. The accompaniment of cauliflower and dried cranberries paired perfectly. Our server was attentive and very knowledgeable about the menu. We finished with an espresso and Meyer Lemon Semifreddo with Huckleberry Compote and Shortbread Cookies. Yummy for my tummy!

March's Dinner Menu

After a memorable meal, we went back to the cabin and played Monopoly then went to bed by the glow of the fire from our little cast iron stove. It was a perfect night. After dreaming about the Big Sur Bakery all night, we returned for their Saturday Brunch outside in their rock garden. Again, the food was to die for and we were in heaven. I am fortunate to not live close to this place because I would be so fat and broke from eating here three times a day.

Latte & Poppyseed Muffin to start our brunch off at The Big Sur Bakery

My Open-faced Grilled Gruyere & Ham Sandwich w/ Steak Fries & Green Salad

Jason was kind enough to let me try his monster 1/2 pounder Bacon Cheese Burger!

Bellies full, we set out on our day hike with both cameras, lots of water and our satisfied minds. We stopped at the ranger station and spoke to Lt. Dangle's twin, and asked about what trail he recommended. He told us that the Pine Ridge Trail was perfect for what were looking for and that it would offer at least ten miles of gorgeous views and solid hiking. He was right... it was pretty spectacular. We came across tons of wildlife like condors, hawks, squirrels, rats, and even the humorous looking banana slug. Never saw one of those before. Google it! They are huge, bright yellow slugs. And they are EVERYWHERE! We also saw several waterfalls and majestic views of the Big Sur River and the Los Padres National Forest.

Jason on the Pine Ridge Trail. He is a great photographer.

Nature shot on the trail.

Banana-nana-fo-fana-fee-fi-fo-fana Banana Slug!

After hiking all day, we were exhausted and starving. We went back to our little cabin by the river and got cleaned up for dinner. We ate at the Nepenthe Restaurant. Really rad architecture and views, unfortunately the food was not so good. Although our waitress informed us that the menu had just been updated, the food tasted and looked like something out of the 1970's. We were also told that the architect was a student of Frank Lloyd Wright, which makes total sense. Maybe Nepenthe needs to hire a student of Thomas Keller or someone who knows, even a little bit about what people under the age of eighty want to eat for dinner. Although I will say, that the company coveted a few Michelin stars and we soon found ourselves back at our little cabin by the river to watch movies and cuddle. I was very sad to leave Big Sur the next morning but our trip home offered more breathtaking views and picture ops. We will definitely return in the summer for warmer weather and more Big Sur Bakery bites.

Our little cabin by the river.

Found this waterfall on our way home at Julia Pfeiffer Burns State Park. Best view I have ever seen in Cali so far.

Buttermilk Pancakes... Oh My!

2011-03-02T12:44:00.000-08:00

Being that I am ten weeks preggo tomorrow, my diet has certainly changed a bit since there is a little one inside me. I used to love the Bisquick pancakes that my dad would make for me when I was a child. I remember he would always use hot Karo syrup with them instead of maple. I'm not sure why he used this but I assume it was because Karo syrup is a heck of a lot cheaper than pure maple. As an adult, pancakes are not something that I really like to eat. They are too heavy and sweet for my liking. Well, this has changed since the little one came along. I've made pancakes twice this week... and there was no Bisquick or Karo Syrup involved!

Last year, I was the head chef of a hip little diner in Santa Barbara called Billies. Although I have since moved on from the diner, sadly I have learned this morning that the restaurant has changed ownership and is no more. I created nearly all of the recipes from Billies. They were traditional, homemade secrets from my years as a private chef, many of which were passed down by watching my grandmother cook. One of the most popular items on the menu at Billies were my Buttermilk Pancakes. They are thick and scrumptious and best eaten with lots of butter and hot, pure maple syrup.

Oh, and I just remembered that yesterday was National Pancake Day... even more the reason for me to share my recipe with y'all!

buttermilk pancakes
By Nirasha Holcomb
Serves 3-4

1 cup all-purpose flour, preferably King Arthur brand
1 teaspoon baking soda
1 teaspoon kosher salt
1-1/4 cup buttermilk
1 egg
1 teaspoon pure vanilla extract
butter
100% pure maple syrup

Preheat oven to 200 degrees. The oven will be used to keep your pancakes warm as you cook them. Heat a large skillet or griddle to medium-high heat. In a medium bowl, mix together flour, baking soda and salt. In a two-cup liquid measuring cup pour 1-1/4 cup buttermilk then add egg and vanilla. Whisk until blended. Add liquid to dry ingredients then mix until just incorporated. Add to skillet one small pad of butter. Working in batches, pour 1/4 cup of batter onto hot skillet or griddle and cook, turning once, until golden, about 2 minutes per side. When done place in warm oven, making sure not to stack cooked pancakes on top of each other, if possible, so that they will not sweat and become rubbery. Heat maple syrup and serve with more butter. Enjoy!


Ingredients for yumminess!


Batter being poured onto a hot cast iron skillet.

Flip each pancake with confidence to ensure perfection.

Make sure to warm up your syrup before serving.

Buttermilk Pancakes w/ Bacon & Fresh Squeezed OJ

For the Love of Food

2011-02-25T12:00:00.000-08:00

For those of you who don't know me, I am a 29-year-old private chef and caterer who lives with one cat, one dog, one lovely boyfriend, and one expecting baby on the way (I am 9 weeks preggo). We all reside in a cute little house just south of Santa Barbara in a little beach town called Carpinteria.

I decided to create this blog because I love all things food and people are always asking me for recipes, restaurant picks and cooking tips. I have been cooking professionally for about 8 years now. I never imagined I would ever be a chef. Although, every day since I can remember I always knew what I was going to make or eat for dinner. It is something I am a bit manic about. The dinner meal has to be well balanced, consisting of one protein, one carb, and at least one vegetable. Each night, I have gone out of my way to ensure this insanely balanced dinner for over 15 years. It is literally impossible for me to eat a slice of pizza without a small side salad or even some veggies and dip. Cereal for dinner... hell no. Not me. This insanity has been mostly beneficial to all my past significant others. They were all pretty much guaranteed one fabulous meal a day. I am a horrible baker because I hate to follow recipes and directions. I get ideas from cookbooks, other chefs and dining out. I have a remarkable palate, which allows me to taste what is needed in dishes to make them close to perfect. My palate also allows me to duplicate dishes I've tried with ease.

Jason, my baby's daddy and boyfriend, loves the fact that I am obsessed with food. He is very happy to come home to a hot home cooked meal. Surprisingly enough he hasn't gained any weight since we have been together. He, so graciously, does the dishes every night without even thinking twice about it.

Yesterday, we went to Border's in Goleta in search of some new inspiration. I went straight for the cookbooks. After searching through every single cookbook, I pulled five from the shelves and boy were they good ones. My favorite of them all was not a cookbook though. It is pretty much THE Bible of food terms. This one is essential to have on hand in any kitchen. It is total AWESOMENESS!

FOOD LOVER'S COMPANION by Sharon Tyler Herbst & Ron Herbst

It is basically a dictionary of 6,700 food terms or descriptions. It is the mother of all food books because knowledge about food and technique is key to making yummy dishes. Want to know the difference between broccolini and broccoli rabe? It is in there. How about the difference between dice and chop? You'll find it. There are even glossaries on baking bread, making pasta, and even a cocktail section. A few years ago, in one of the homes I cooked for, the woman of the house had hundreds of cookbooks plus a copy of the Food Lover's Companion. I made use of it at least once a week. And now I am happy to say I have my own copy! Woohoo!

I also picked up Great Food Fast by Martha Stewart, Martha Stewart's Hors d'Oeuvres Handbook, Simply Ming by Ming Tsai & Arthur Boehm, and Nobu Miami The Party Cookbook. I managed to look through all five in one afternoon and I am in love with all of them. For the everyday cook, I recommend Great Food Fast by Martha. I've used this book before and everything I've cooked has been pretty easy and spectacular. Especially tasty is the Broccoli Soup and the Lamb Sliders.