Joelen's Culinary Adventures

Virtual Kitchen Stadium: Round 3 Semi-Finalists

ItsJoelen@gmail.com (Joelen) — Tue, 14 Jul 2009 15:31:00 +0000

So we meet again and today is Round 3 of RedEye's Virtual Kitchen Stadium for the semi-finalists! The secret ingredient and challenge has been revealed... are you ready?

My challenge is...
preparing a vegetarian dish using any kind of alcohol!

Stay tuned for the dish I create, which the public can vote on later tonight and which will also be judged by Chef Rick Bayless!

Food Network Auditions: Tips!

ItsJoelen@gmail.com (Joelen) — Mon, 13 Jul 2009 22:52:00 +0000

So when I announced that Food Network is hosting a casting call in Chicago (as well as various cities in the country) to friends in my foodie circles, I had no intention of going. I'm not particularly a fan of the new Food Network and it lacked a few things in the recent years in terms of culinary content that appeals to me.

I was perfectly content in passing on the information of the casting call and minding my own business until my friends and family stepped in.

They refused to let me pass up on the opportunity, especially since the auditions would be within walking distance to where we live. To encourage me even more, I had 2 professional photographers provide complimentary photo shoots for headshots, a make up artist provide complimentary makeup for the photo shoots, friends who literally sat me down and went over every question on the Food Network's 11 page application and took notes of my responses, friends who believed in me and encouraged me to take the chance. They knew my personal thoughts on Food Network... however, they mentioned something that really hit me. If I'm not happy with Food Network's programming, do something about it if given the chance, rather than letting it pass me by. So I did. Here I was with a great opportunity to share my thoughts and ideas for culinary content that could add to the network.

The auditions are a typical "cattle call." What this means is that it's a process in which hundreds, if not thousands of applicants are given the opportunity for a certain number of spots; in this case, to be a semi-finalist or finalist for the upcoming Next Food Network Star reality show.

Those who are familiar with cattle calls (also known as open call auditions), need to keep a few things in mind. The audition is essentially for a television reality series where culinary talent is imperative. You may have the talent, but because this is for television, you also have to understand how the entertainment business works.

Tip #1: A talent agent will be helpful. If you have an agent to represent you, you may have a better chance in having your application, resume and headshot seen by the casting director versus a cattle call. An agent will be able to make sure you're given the exposure you deserve and as a result, you won't need to attend a cattle call. (Think: it's not what you know, it's who you know...)

Tip #2: When attending a cattle call, LOOK the part. Come prepared to be on camera and dress accordingly. Work with someone who can make sure you dress with colors that truly compliment your skin tone, hair, age, style so that you look your best in person and on camera.

Tip #3: Speaking of looking the part, most cattle calls will ask applicants to bring a recent photo. Translation: bring a headshot. This is a television audition so don't just print out pictures from your Facebook page. The most appropriate way to get a headshot is to have a professional do it and have it printed on custom photo paper. Previously, black and white headshots were the industry norm, but these days, color is being used more frequently. Also, aside from providing a recent photo, be sure you look just like you do everyday. Avoid heavy makeup and overstyled hair. Your headshot should match what you look like for the cattle call in terms of makeup and har (so don't get a headshot and get your hair styled or cut drastically for the audition.)

Tip #4: Bring a professional and applicable portfolio. The portfolio should include the completed application, your professional headshots, your appropriate resume - nothing more and nothing less.

- Application: Be sure it is filled in full and preferably, have your responses typed. Casting crews don't have the time or patience to read or decipher hand written responses, especially if your handwritiing isn't neat and clean. Your application should be completed honestly, truthfully and in full... and keep in mind your responses may need to be verified. Back up what you say because if you aren't truthful, they'll find out.

- Professional headshots: These should be the standard size of 8x10, portait format. This audition requested 2 photos, so I personally submitted one in color and one in black and white.... two different shots taken, highlighting my right side and left side.

- Professional resume: Some folks that may attend the cattle call may not be working in the culinary/food industry (myself included, at least not full time.) If this is the case, you will need to create a resume that emphasizes your culinary involvement since this is in fact an audition for a culinary television reality show. You need to indicate what you have done personally that is applicable to the role. The more you do to support your culinary interests, the better.

- Portfolio: Use a nice, professional folder to present your application, headshots and resume in. How you present your documentation is just as important as how you present and carry yourself. Besides, if placed in a nice package, it's less likely to end up in the "circular file."

Tip #5: Be prepared for a video camera. The audition involved being interviewed with a casting associate who asked 3 short, simple questions. The entire interview is video taped so they can review them later. It goes by fairly quick where you come in, sit down, get asked the questions as the video camera is rolling, and it ends by them informing you that if you've got the potential or something we want, we'll give you a call (aka a casting callback.) That's it... short, sweet and simple.

Callbacks: The callback is usually within 24 hours... since the casting crew schedules 2 days in each given location. If you're given a callback, you will be asked to bring a dish for them to taste, which they will ask additional questions. If you're not given a callback, it's just not meant to be.

[As for me, I did not receive a callback, so it's just not my time. I was already busy with a magazine shoot yesterday and would not have been able to whip up a dish, had I been called. Regardless, I'm happy to be where I am in life and thankful for the opportunity nonetheless. I have quite a bit of other opportunities in store so I still have my hands full with lots of cooking and baking going on in the future! ]

These are all pretty basic tips but I've seen several folks disregard them, at least when I went to the audition on Sunday. Prior to the audition, I had visions of American Idol auditions, as they played out on tv... and sadly, it was very similar. So consider the above tips if you plan on attending and hopefully you'll better your chances.

I'm not sure if the industry standards apply for the Next Food Network Star casting call. Usually, the director and producers have already decided on specific people for a tv reality show before the casting calls or are only in need of finding a few more candidates to fill remaining spots. The main thing is, understand that aside from having the culinary talent, the auditions are also competitive since it is the entertainment business.

So if you're planning on auditioning and attending a cattle/casting call, Break A Leg!!

Phoenix, AZ – Wednesday, July 8, 2009 from 10am-4pm
Embassy Suites Phoenix/Scottsdale
4415 East Paradise Village Parkway, Phoenix, AZ 85032

Chicago, IL – Sunday, July 12, 2009 from 10am-4pm
Affinia Chicago Hotel
166 East Superior St., Chicago, IL 60611

Austin, TX – Friday, July 17, 2009 from 10am-4pm
Hyatt Regency Downtown
208 Barton Springs Road, Austin, TX 78704

San Francisco, CA – Sunday, July 26, 2009 from 10am-4pm
W San Francisco
181 Third Street, San Francisco, CA 94103

New York, NY – Friday, July 31, 2009 from 10am-4pm
CBS
530 W. 57th Street, New York, NY 10019

Los Angeles, CA – Monday, August 10, 2009 from 10am-4pm
Saddle Ranch
8371 West Sunset Blvd., West Hollywood, CA 90069

San Diego, CA – Monday, August 17, 2009 from 12pm – 5pm
W San Diego
421 W. B Street, San Diego, CA 92101

Atlanta, GA – Monday, August 24, 2009 from 10am-4pm
W Atlanta Midtown
188 14th St. NE, Atlanta, GA 30361

Life is a Bowl of Calm Chaos

ItsJoelen@gmail.com (Joelen) — Mon, 13 Jul 2009 05:41:00 +0000

I must apologize for some uncommon lack of posts this past week. Things have been quite busy in my little corner of the kitchen with so many exciting opportunities that are back to back. Here's a sneak preview of what's been keeping me busy and away from blogging my culinary adventures...

First off, thanks to many friends and family, who have encouraged me to give a television reality series a shot yesterday (Sunday, July 12th). I had no intention of pursuing the opportunity, however those close to me refused to let me pass it up. If it weren't for them, I wouldn't have prepared or gone on my own.... so thank you! (you all know who you are!).

Secondly, today (Monday, July 13th) I'm busy working on a video and photo shoot for a magazine where 4 original recipes of mine will be featured. Stay tuned to find out what global magazine I'm working with, updates on when the video will be available online and when the magazine will hit the newsstands!

Lastly, Round 2 of the Chicago RedEye's Virtual Kitchen Stadium is just around the corner. Be sure to watch what culinary creativity ensues tomorrow (Tuesday, July 14th) when a secret ingredient is revealed and I go head to head against a fellow Chicago foodie for a spot in the final round!

So as a result of this 3-ring media circus I'm in, there's a lack of updates and recipe posts here on my blog. Once things slowly simmer down later this week, I'll be updating:

- the recent Chef Spotlight dinner I hosted on Saturday, July 11th, where we highlighted Spanish chefs and cuisine...
- a picnic event I'm hosting on Wednesday, July 15th...
- Chicago's Green City Market BBQ event on Thursday, July 16th...
- a huge blow out luau I'm hosting on Saturday, July 18th...
- the neighborhood culinary tour of Chicago's Chinatown I'm hosting on Sunday, July 19th...
- my Tuesdays With Dorie challenge featuring Dorie's Plum Brioche Tart...
- my Bread Baker's Apprentice challenge featuring homemade Ciabatta...
- my Burger Bunday recipe, along with a handful of more burger recipes fellow bloggers shared...
- the Foodie Freebie Friday of the week, which will resume on Monday, July 20th...

...and so much more! I definitely have my work cut out for me both in and out of the kitchen every day this week so stay tuned! Until then, here's a new and recent pic (compliments of Mr.Stacey Photo), and thank you for visiting!

Chef Spotlight Dinner: Ferran Adria

ItsJoelen@gmail.com (Joelen) — Sun, 12 Jul 2009 04:31:00 +0000

For this month's Chef Spotlight dinner, we highlighted Spanish Chefs, especially Chef Ferran Adria. He's a well known chef in the industry for what he has accomplished in terms of molecular gastronomy. I chose to highlight Chef Ferran Adria because I've always been intrigued by molecular gastronomy and wanted to share some of my research on how it came about and is known as a trendy cuisine. When researching molecular gastronomy, I found that Ferran Adria, a Spanish chef, made such an impact the world over and chose to highlight his native roots in Spain so friends could embrace Spanish culture as well. Please check out About.com for some great information on Chef Ferran Adria.

Ferran Adria has been called the world's greatest chef. He is certainly one of the most creative. Gourmet magazine referred to Adria as "the Salvador Dali of the kitchen". His restaurant, El Bulli, was recently named best restaurant in the world by the prestigious Restaurant magazine. Without a doubt, Ferran Adria will hold a prominent place in culinary history.

For our Spanish inspired dinner, in honor of Chef Ferran Adria, we enjoyed the follow feast. Click on the links for the recipes!

Ensalada de Tomate

Ensalada Tropical

Queso de Cambra con Tomate

Brochetas de Gambas y Jamon

Tuna & Goat Cheese Empanadillas

Zarangollo Murciano

Easy Paella

Mallorca Potato & Eggplant Casserole

Toasted Spaghetti with Clams

Assorted Churros from Don Churro
(strawberry, caramel, chocolate & cream filled)

Ensalada de Tomate (Tomato Salad)

ItsJoelen@gmail.com (Joelen) — Sun, 12 Jul 2009 02:28:00 +0000

My friends Nicole and Ray prepared the following recipe for this month's Chef Spotlight dinner where we highlighted Spanish chefs and cuisine. The combination of fruit and seafood in this salad is so refreshing and wonderful for summer.

A fresh and refreshing salad for the summer, Spanish tomato salad is simple to make. Toss sliced tomatoes, green pepper and onions on a platter and drizzle with extra virgin olive oil and vinegar. Sprinkle with salt and you have a delicious salad. If you want to spice it up, chop a bit of fresh basil and or oregano and sprinkle over the top.

Ensalada de Tomate (Tomato Salad)
recipe from About.com

4-5 large ripe tomatoes (or 5-6 Roma tomatoes)
3-4 very thin slices red or yellow onion
1/2 green bell pepper
extra virgin olive oil
red wine vinegar
salt to taste

This tomato salad recipe makes 4 servings.

Rinse tomatoes and cut into slices about 1/4-inch thick. Place on platter or serving dish.

Thinly slice red or yellow onion and cut in half. Scatter on top of tomatoes.

Cut green bell pepper in half. Remove veins and seeds. Cut into thin strips and scatter on top of tomatoes and onion.

Drizzle extra virgin olive oil and red wine vinegar over the top of salad. Sprinkle salt on top.

Ensalada Tropical (Spanish Tropical Salad)

ItsJoelen@gmail.com (Joelen) — Sun, 12 Jul 2009 02:22:00 +0000

"Ensalada Tropical" originates from the south of Spain, in the provinces of Granada and Malaga. The Costa Tropical in Granada is a coastal valley and micro climate, where wonderful tropical fruits and vegetables grow year-round. The mixture of fruit, cheese and fish is very unusual, but creates a delicious and tantalizing taste for a side dish. When making this dish for dessert, leave out the salmon and anchovies.

Ensalada Tropical (Spanish Tropical Salad)
recipe from About.com

1 mango
1 kiwi
1 avocado
3 anchovies, rinsed if canned
1 apple
2 slices of smoked salmon
1 piece of fresh, soft cheese, like Mozarrella, about 1/2 cup
1/2 cup olive oil
1/4 cup vinegar
salt to taste

Serves 4-6.

Peel all fruit, then slice as indicated below.

Mango: Slice the mango at the widest part of the fruit, into 6-8 slices, about 1/8 inch thick.

Kiwi: Cut the kiwi in slices about a ¼ inch thick.

Apple: Core the apple and cut it into ¼ inch slices. It does not matter if the slices break into smaller pieces.

Avocado: Slice the avocado in half lengthwise, then peal it. Put the avocado on the cutting board and slice it lengthwise into 1/8 inch pieces and open into a fan.

Reserve a slice of each fruit to make the vinaigrette.

Note: If you wish to add or substitute fruit, be creative! We substituted papaya for the apple, since it is summer and the papaya is in season.

Cut the cheese into small chunks or slices to place on the salad or around the platter, as in the photograph. Slice the anchovies into 2-3 pieces each. Slice the smoked salmon into several pieces. The size of the pieces of these ingredients do not have to be exact. You simply want them to be small enough so each person is able to easily serve themselves.

Place the reserved fruit into a food processor, adding the olive oil and vinegar and a pinch of salt to taste. Whirl it until it is neither too thick, nor too runny. It should be about the consistency of canned tomato sauce.

Using a large platter, place 3-4 slices of the mango in the center. Then, place the rest of the fruit and cheese on the plate around the center, alternating the fruit. Put the pieces of salmon and anchovies on top of each other in the center. Finally, top with the slices of mango.

Drizzle the vinaigrette over the salad and the plate. Last, drizzle a thin thread of the sugar cane honey over the salad and plate, if desired.

Do you have friends who don't care for fish? Then simply serve the salmon and anchovies in a side dish and allow your guests to decide if they will include them in the salad.

Toasted Spaghetti with Clams

ItsJoelen@gmail.com (Joelen) — Sun, 12 Jul 2009 02:17:00 +0000

My friend Robert prepared the following recipe for this month's Chef Spotlight dinner where we highlighted Spanish chefs and cuisine. This dish is the creation of Ferran Adria, the chef that inspired me to highlight Spanish chefs. I love how the toasted spaghetti adds a depth of flavor to this dish!

Toasted Spaghetti with Clams
recipe from Ferran Adria/Food & Wine

3 tablespoons extra-virgin olive oil
3/4 pound spaghetti, broken into 2-inch lengths
2 garlic cloves, minced
Crushed red pepper
3 cups bottled clam broth
1 cup water
3 dozen littleneck clams, rinsed
1/4 cup minced flat-leaf parsley

In a large deep skillet, heat the olive oil until shimmering.

Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes.

Add the garlic and a large pinch of crushed red pepper and cook until fragrant, about 1 minute.

Add the clam broth and water and bring to a boil. Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes.

Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes. Add a few tablespoons of water if the pasta is too dry.

Stir in the parsley and serve.

Tuna & Goat Cheese Empanadillas

ItsJoelen@gmail.com (Joelen) — Sun, 12 Jul 2009 02:14:00 +0000

My friend Mary prepared the following recipe for this month's Chef Spotlight dinner where we highlighted Spanish chefs and cuisine. These little appetizers are addictive and great as an appetizer or snack.

Tuna & Goat Cheese Empanadillas
recipe from Spain Recipes

1 tablespoon olive oil
5 tablespoons minced onion
6 oz canned tuna, packed in olive oil
4 oz goat cheese
3 oz pimento-stuffed olives, chopped
5 tablespoons toasted pine nuts
5 tablespoons capers, chopped
1 teaspoon paprika
Salt and pepper, to taste.
2 cloves garlic, peeled and minced
16 oz puff pastry, defrosted if frozen

Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sautÃ© for about 5 minutes or until softened. Remove from the heat and set aside.

Using a fork, mash the tuna with the onion, garlic, goat cheese, pimento-stuffed olives, pine nuts, capers, paprika, salt, and pepper. Set aside.

On a floured surface, roll out the pastry to 1/8 inch thickness. Using a 3-inch cookie cutter, cut out as many dough circles as the dough will allow, rerolling the dough sheets if necessary. Cupping each dough round in your hand, spoon about 1 teaspoon of the filing into the center of each dough round, then brush the edges with a little water. fold the dough over the mixture to form a crescent. Pinch the edges of crescent to seal the dough closed. Use the back of a fork to further press the edges of the dough together.

Easy Paella

ItsJoelen@gmail.com (Joelen) — Sun, 12 Jul 2009 02:10:00 +0000

My friend Howard prepared the following recipe for this month's Chef Spotlight dinner where we highlighted Spanish chefs and cuisine. Every Spanish feast should include paella and this recipe was delicious!

Easy Paella
recipe from Martha Stewart/Everyday Food

2 tablespoons olive oil
3/4 pound peeled and deveined medium shrimp
1 package chicken sausage, (12 ounces), sliced into 1/2-inch rounds
1 medium onion, finely chopped
2 cloves garlic , minced
1 1/2 cups long-grain rice
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
1 can diced tomatoes, (14.5 ounces)
2 cans reduced-sodium chicken broth, (14.5 ounces each)
Coarse salt and ground pepper
1 cup frozen green peas, thawed

In a heavy 12-inch saute; pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.

Add remaining tablespoon oil and sausage to pan; cook over mediumhigh heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.

Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.

Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Mallorcan Potato & Eggplant Casserole

ItsJoelen@gmail.com (Joelen) — Sun, 12 Jul 2009 02:04:00 +0000

My friend Melissa prepared the following recipe for this month's Chef Spotlight dinner where we highlighted Spanish chefs and cuisine. This was a delicious dish that used lots of in season vegetables, perfect for the summer!

Mallorcan Potato & Eggplant Casserole
recipe from Ashbury's Aubergines

1 1/4 pound eggplant, in 1/4-inch crosswise slices
kosher salt
2 tablespoons olive oil, plus more for brushing
freshly cracked black pepper
2 green bell peppers
1 red bell pepper
1/2 pound zucchini, in 1/4-inch crosswise slices
4 garlic cloves, minced
1/2 teaspoon paprika
1 cup canned stewed tomatoes, finely chopped
2 tablespoon parsley, minced
2 potatoes, peeled, cut in 1/8-inch slices

1. Sprinkle the eggplant slices on both sides with salt and place in a colander to drain for 1 hour. Dry between paper towels. Arrange the slices on a cookie tray, brush with olive oil, sprinkle with salt and pepper, and bake at 400F about 10 minutes, turning once.

2. Place the green and red peppers in a roasting pan and bake at 5000F (2600C) for about 20 minutes, turning once. Cool, core, seed, and cut in 1/2-inch strips.

3. In a skillet, heat 1/2 the oil and sauté, the zucchini a minute, then add the peppers, salt, black pepper, and 1/4 of the minced garlic, and sauté, another minute. Remove to a warm platter.

4. Heat the remaining oil, sauté, the remaining garlic a few seconds, than add the paprika, tomatoes, and 1/2 the parsley. Simmer for 5 minutes.

5. Grease a microwave-safe dish and arrange the potato slices in layers (you can save on clean-up if the shallow casserole in which the vegetables will later bake - preferably oval, about 13 by 7 inches - can double as the one in which the potatoes will cook).

6. Drizzle each layer with olive oil and season with salt. Sprinkle 2 tablespoons** water over the potatoes, cover and microwave on high 8 minutes. Turn the potatoes, cover, and continue cooking in the microwave another 8 minutes, or until the potatoes are tender. Alternately, the sliced potatoes can be drizzled with oil (eliminate the water) and cooked in a greased roasting pan, tightly covered with foil, in a 350F oven for about 1 hour, or until tender.

7. Arrange the zucchini and peppers over the potatoes in a shallow casserole, then cover with the eggplant slices. Pour on the tomato sauce and bake at 400F about 15 minutes. Sprinkle with the remaining parsley and serve.

Queso de Cabra con Tomate

ItsJoelen@gmail.com (Joelen) — Sun, 12 Jul 2009 01:59:00 +0000

I prepared the following appetizer for our Chef Spotlight dinner where we highlighted Spanish Chefs and cuisine. This is probably my favorite appetizer at any Spanish Tapas restaurant. What's not to love when you have hot, creamy cheese spread on buttery bread?! To pair with this, I made a homemade ciabatta bread which I sliced thin and toasted. These ciabatta crostini were a perfect match to enjoy the Queso de Cabra with!

Queso de Cabra con Tomate
recipe from Whole Foods

2 garlic cloves, minced
1/4 cup olive oil
Ciabatta bread, sliced
8 ounces goat cheese
1 to 1 1/2 cups marinara or pasta sauce
Basil leaves or parsley (optional garnish)

Preheat conventional oven or toaster oven to 350°F. Mix together garlic and olive oil and spread over bread slices and place on a baking sheet.

Pat goat cheese into a 1/2-inch pancake and place in shallow baking dish. Ladle tomato sauce into dish to come up to top edge of cheese (do not cover the cheese with sauce). Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 25 minutes. During last 10 minutes of baking, toast bread until golden brown. Garnish cheese with basil if using.

Brochetas de Gambas y Jamon

ItsJoelen@gmail.com (Joelen) — Sun, 12 Jul 2009 01:55:00 +0000

I prepared the following appetizer for our Chef Spotlight dinner where we highlighted Spanish Chefs and cuisine. It's an easy to prepare dish which you can do on a grill or roast in your oven. Besides... doesn't everything taste better with bacon?!

The Spanish love bacon, which we cure and air-dry in the same way as our famous jamon. This combination of prawns and bacon is inspired and very popular, and can be found at most Tapas bar, as well as in many banquets and receptions. It is an ideal treat for your guests when having a party at home!

Brochetas de Gambas y Jamon
(Prawn & Bacon Brochettes)
recipe from Spain Recipes.com

5 oz thinly sliced bacon
24 medium to large uncooked, headless prawns, peeled
Freshly ground black pepper
1 tablespoon olive oil
2 lemons, quartered

Cut the bacon (or jamon, if using it) into pieces which will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the bacon/jamon is firmly fixed. Season generously and drizzle with the oil.

On a high heat, griddle, hrill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so thebacon/jamon crisps up. Alternatively , roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Squeeze over the juice of the lemon wedges and serve immediately.

Zarangollo Murciano (stewed zucchini & onions)

ItsJoelen@gmail.com (Joelen) — Sun, 12 Jul 2009 01:49:00 +0000

I prepared the following side dish for our Chef Spotlight dinner where we highlighted Spanish Chefs and cuisine. With the bounty of zucchini and squash this time of year, I used both for this vegetable omelette of sorts and it's a dish that can be served at room temperature!

Zarangollo, a simple dish, which combines the ubiquitous zucchini of Murcia with onions, is a favorite of Murcian cooks, who prepare it both with and without eggs. When zucchini flowers, which are less commonly at hand and expensive, are in the market, they are usually stuffed and fried.

Zarangollo Murciano
(stewed zucchini & onions)
recipe adapted from Spain Recipes.com

1/2 cup extra virgin olive oil
2 cloves garlic, minced
3 yellow onions, finely chopped
2 pounds zucchini, peeled and cut into rounds
Salt to taste
Freshly ground black pepper to taste
1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano
6 eggs
1/4 cup grape tomatoes, halved for garnish
Italian parsley for garnish

n a large saute pan, heat 1/4 cup of the olive oil over medium heat. Add the garlic and onions and cook, stirring often, for 5 minutes. Decrease the heat to medium-low and cook for about 15 minutes, or until soft and translucent.

Add the zucchini and cook, stirring often, for 15 minutes, or until they have softened and released their juices. Remove from the heat and drain off any liquid released during cooking. Transfer the zucchini to the pan with the onions.

Season the mixture with salt and pepper, add the oregano, and cook over medium heat, stirring often, for 5 minutes to blend the flavors.

Break the eggs into a bowl and whisk. Pour the eggs onto the vegetables and cook over medium heat for about 5 minutes, or until the eggs set.

Remove from the heat and serve hot or at room temperature. Garnish with grape tomatoes and parsley before serving.

Winner of Foodie Freebie Friday: Eli's Cheesecake Sampler!

ItsJoelen@gmail.com (Joelen) — Fri, 10 Jul 2009 15:32:00 +0000

This week is finally over... and it's time to celebrate by giving away some foodie freebies! I asked readers to share their favorite cheesecake flavor and reading through them certainly got me craving cheesecake. My favorite flavor would be key lime pie cheesecake - the sweet yet tart flavors are wonderful in the summer! Other reader favorites include pumpkin, chocolate chip, toffee and plain with a berry topping. Regardless of what your favorite flavor is, Eli's Cheesecake is sure to have it available. If not, you've given them some ideas to work on new flavors in the future!

Thanks to Eli's Cheesecake, we've got a delicious treat in store for a lucky reader. Someone will be receiving their choice of the following cheesecake samplers...

Original Favorites Cheesecake Sampler
Four slices each of our all-time favorite cheesecakes:
Original Plain, Chocolate Chip, Strawberry,
and Candy Bar made with Heath® Toffee Bars.

Dream Team Cheesecake Sampler
Eli's Dream Team Cheesecakes are our "over-the-top"
four pound cheesecakes that are hand-decorated
and crowned with loads of luscious toppings.
You'll get four to five cheesecake slices each of our
Perfectly Praline, Triple Chocolate Truffle & Strawberry.

So who's the lucky reader that will soon satisfy their sweet tooth with Eli's cheesecake?

Random Integer Generator

Here are your random numbers:

Timestamp: 2009-07-10 15:42:11 UTC

Comment #87 comes from Vanessa who said...

I love the Snickers cheesecake from Cheesecake Factory- that has to be my all-time favorite! July 8, 2009 7:54 AM

Congratulations to Vanessa! Please email me at itsjoelen@gmail.com so I can have your Eli's Cheesecake Sampler sent out!

Thanks again to all those that commented and stay tuned to the next Foodie Freebie announcement on Monday, July 13 , 2009! Don't feel discouraged if you haven't won yet - I have a whole year's worth of freebies ahead and next week is one that you won't want to miss!

Tribute-To-Katherine-Hepburn Brownie Bites

ItsJoelen@gmail.com (Joelen) — Wed, 08 Jul 2009 23:22:00 +0000

It has been a very busy and hectic week... and the weekend ahead is no exception! My Tuesdays with Dorie post is a little late but completed nonetheless. This week's Tuesdays With Dorie baking challenge was Dorie's Tribute-To-Katharine-Hepburn Brownies, chosen by Lisa of Surviving Oz (who has the recipe within her blog). Lisa actually designed the new logo above for the Tuesdays With Dorie blogging group! It's a perfect logo and a great recipe choice.

These brownies have a nice hint of cinnamon and coffee, which pairs nicely with chocolate. To add a bit of crunch and texture, there are also chopped pecans and bittersweet chocolate swirled in. They're great as is, or Dorie suggests serving them with some whipped cream.

The recipe is made in a 9 x 13 baking pan, however I prefer bite-sized desserts whenever possible (which prevents me from over indulging!) I baked up this delicious brownie batter in a mini muffin tin, which didn't take up too much time at all... allowing me to enjoy them sooner than later. To ensure these brownie bites came out moist, I removed them from the oven while the middles were still slightly undone. As they rested, the residual heat set up the middles perfectly resulting in moist brownies.

Tamarind Shrimp Noodle Soup

ItsJoelen@gmail.com (Joelen) — Wed, 08 Jul 2009 03:16:00 +0000

My fellow cheftestants in the Chicago Redeye Virtual Kitchen Stadium were provided their secret ingredient this morning - Tamarind! I love the sour and sweet flavor of tamarind, especially in soups. To play along, I made a quick and easy soup using tamarind paste I usually have on hand. With all the cool summer weather we've been having lately, it was definitely a great day for soup...

Tamarind Shrimp Noodle Soup
original Joelen recipe

1 package Japanese ramen or yakisoba noodles
3-4 cups chicken broth
1 tablespoon tamarind paste
2 cloves garlic, minced
1 lb shrimp, raw, peeled & deveined
1-2 stalks green onion, sliced thin for garnish

In a large saucepan, place the chicken broth over medium high heat. Stir in the tamarind paste and add the minced garlic.

When the chicken broth comes to a boil, add the noodles. Cook the noodles until softened, then add the shrimp.

Once the shrimp has turned pink and cooked through (roughly 3-5 minutes), remove from heat and stir. Season to taste with salt & pepper if desired.

Ladle the soup into a serving bowl and garnish with green onions; serve hot.

Foodie Freebie Friday: Eli's Cheesecake Sampler

ItsJoelen@gmail.com (Joelen) — Mon, 06 Jul 2009 22:20:00 +0000

Ah... a Foodie Freebie Friday announcement right after a holiday weekend is most likely to come late... and so here I am! It's been quite an eventful weekend and I hope you had a wonderful time enjoying festivities in the U.S. for Independence Day! We started our celebrations on Friday, July 3rd and continued onto the rest of the weekend... where today was a day for us to get some rest and catch up!

Now that we're back, energized and ready for the week (albeit late!), this week I'm giving away one of my favorite desserts... cheesecake! But of course, it can't be just any old cheesecake. My ultimate favorite is Eli's Cheesecake, which started right here in Chicago! Last week I had the pleasure of meeting Eli's Cheesecake President, Marc Schulman and his daughter Elana. We had a fabulous time at the Taste of Chicago and it was a great opportunity to hear about their company and family history...

Marc Schulman has not forgotten his formative years growing up in the restaurant owned by his parents, Eli and Esther Schulman, longtime operators of Eli's The Place for Steak in Chicago's Streeterville neighborhood. Working in that restaurant, which closed three years ago after a nearly 40-year run, shaped Schulman's values about running a business in the best interests of both customers and employees.

Eli's, which opened in 1966, was well-known in its day as a gathering place for upwardly mobile Chicagoans and visiting celebrities. Beginning as a steakhouse with some Jewish deli favorites, Eli's menu evolved to include lighter items but always sold a lot of its special desserts.

The late Eli Schulman developed his signature cheesecake as the house dessert for the restaurant. Though he wanted to have a product that was so good that other restaurateurs would buy it to serve to their customers, he never dreamed that the cheesecake business would become as big as it has. Today, 15,000 Eli's cheesecakes are made daily in more than 100 variations and sold all over the United States and in some foreign countries.

Eli Schulman's son, Marc, runs the cheesecake manufacturing business but keeps his hand in restaurants by overseeing the Cheesecake Cafe, open for breakfast, lunch and catering functions at the facility. -- BNet

To celebrate this favorite dessert, a lucky reader will be receiving their choice of a cheesecake sampler to enjoy, compliments of Marc Schulman himself. Thank you Marc for your generosity! I encourage you to definitely check out the Eli's Cheesecake website to learn how much the company has not only touched many with their delicious cheesecakes, but also how they have helped the community with the various outreach programs they have in place. If you happen to visit Chicago, do make that special trip out to Eli's Headquarters where you'll be able to take a tour of their site and enjoy a meal at their cafe for lunch and dinner. One of my favorite events at Eli's is their annual Cheesecake Festival that happens in the fall. Stay tuned as I will venture out later this year for another culinary adventure with Eli's! A lucky reader will get their choice of one of the following cheesecake samplers:

Original Favorites Cheesecake Sampler
Four slices each of our all-time favorite cheesecakes:
Original Plain, Chocolate Chip, Strawberry,
and Candy Bar made with Heath® Toffee Bars.

Some guidelines:
- Giveaway is only for those who live in the United States - my apologies to my international readers!
- You must have a valid email address (within your comment or blog link) so that you can be contacted if you win.

To enter the giveaway, leave a comment answering:

- What's your favorite cheesecake flavor?

Deadline: Thursday, July 9th, 2009 at 12 midnight CST.

ONE WINNER will be randomly chosen by Random.Org's Interger Generator based on the number of your comment and will be announced on Friday, July 10th, 2009. Good luck!

Fifth with Family!

ItsJoelen@gmail.com (Joelen) — Mon, 06 Jul 2009 03:40:00 +0000

To continue on with the Independence Holiday weekend, we spent Sunday, July 5th with family. Hope you enjoyed the entire Independence holiday weekend with loved ones! Here's part of the menu I prepared with links to recipes...

Sweet & Spicy Chipotle-Glazed Ribs

Red & Blue Mixed Green Salad

Steamed Jasmine Rice
(a required side dish when dining with family!)

Fresh Fruit Dessert Salad

Sweet & Spicy Chipotle-Glazed Ribs

ItsJoelen@gmail.com (Joelen) — Mon, 06 Jul 2009 03:08:00 +0000

Here's a great rib recipe for those summer cookouts! The combo of sweet and spicy is especially delicious with meaty ribs. The following recipe caught my eye with the use of pomegranate molasses and red currant jelly. The addition of chipotle chiles adds a nice depth of flavor and a hint of heat too.

Sweet & Spicy Chipotle-Glazed Ribs
recipe from Epicurious

1 2-pound rack baby back pork ribs
1/4 cup canned chipotle chiles*
3/4 cup red currant jelly
5 tablespoons pomegranate molasses**
1/4 cup low-salt chicken broth
2 tablespoons olive oil
1/4 teaspoon ground allspice

Preheat oven to 350°F. Line rimmed baking sheet with foil; place metal rack on sheet. Sprinkle ribs all over with salt and pepper; place, meat side down, on rack.

Press chiles through sieve into heavy small saucepan (discard solids in sieve). Add remaining ingredients to pan. Stir to blend over medium heat until sauce comes to boil. Season sauce to taste with salt. Transfer 1/2 cup sauce to small bowl and reserve.

Brush ribs with 2 tablespoons sauce from pan. Turn ribs over; brush with 2 tablespoons sauce. Roast ribs until very tender, brushing with 2 tablespoons sauce every 15 minutes, about 1 1/2 hours. Cut rack into individual ribs. Serve ribs with reserved sauce.

*Chipotle chiles canned in a spicy tomato sauce, often called adobo, are available at some supermarkets, specialty foods stores, and Latin markets.

**Pomegranate molasses is a sweet-tart syrup made from reduced pomegranate juice. It can be found at some supermarkets, specialty foods stores, and Middle Eastern markets.

To puree canned chipotle chiles:
Place chiles and adobo sauce in a small strainer set over a small bowl or saucepan. Because canned chipotles are soft, you can simply use a rubber spatula to mash them through the strainer into the bowl, leaving the skins and seeds behind.

Red, White & Blue Mixed Green Salad

ItsJoelen@gmail.com (Joelen) — Mon, 06 Jul 2009 03:05:00 +0000

We've all seen those festive red, white and blue desserts for the Independence Holiday... but why should the colors be limited to mainly desserts? I've taken the colors and brought them into a salad I prepared for dinner. This salad takes sweet strawberries, plump blueberries and mixed greens, all dressed with a cherry & orange champagne vinaigrette.

Red, White & Blue Mixed Green Salad
original Joelen recipe

1/2 cup sliced strawberries
1/4 cup fresh blueberries
2-3 cups mixed greens
1/2 cup crumbled feta cheese
1/4 cup chopped pecans
cherry & orange vinaigrette dressing

Combine all the ingredients in a salad bowl and serve immediately.

Fourth with Friends!

ItsJoelen@gmail.com (Joelen) — Sun, 05 Jul 2009 03:08:00 +0000

After such an awesome party with friends at our place last night, we enjoyed a much more low key July 4th with friends. Our friend Howard invited us over to a small cookout where we helped bring some dishes while he provided the main grilled entrees. Here's a look at our feast with links to recipes...

Appetizer
Mandarin Orange Marmalade
over cream cheese & crackers

Main Entrees
Grilled Skirt Steak
BBQ Chicken
Homemade Burgers
Gorgonola & Onion Beef / Turkey

Side Dishes
Nancy's Potato Salad
Macaroni & Cheese with Broccoli
Dessert
White & Chocolate Cupcakes

It was a great and delicious evening (as it always is with our foodie friends)... and I hope you had a fabulous fourth yourself!

Macaroni & Cheese with Broccoli

ItsJoelen@gmail.com (Joelen) — Sat, 04 Jul 2009 23:02:00 +0000

Since our friend was throwing a cookout, I prepared the following dish to pair with the various grilled items for dinner. Such an easy dish and comforting too!

Macaroni & Cheese with Broccoli
recipe from MyRecipes

1/4 cup butter or margarine, divided
2 tablespoons all-purpose flour
2 cups milk
1 (8-ounce) package shredded Cheddar-American cheese blend
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 (10-ounce) package frozen broccoli, thawed and coarsely chopped
8 ounces elbow macaroni, cooked
1/4 cup panko breadcrumbs or 1/2 cup grated Parmesan cheese

Melt 2 tablespoons butter in a large saucepan over medium heat, and whisk in all-purpose flour; cook, whisking constantly, 2 minutes.

Whisk in milk gradually; cook, whisking constantly, 5 minutes or until mixture thickens. Remove from heat. Add shredded cheese, salt, and pepper, stirring until cheese melts. Stir in broccoli and pasta. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with breadcrumbs; dot with remaining 2 tablespoons butter.

Bake at 350° for 25 to 30 minutes.

To lighten: Substitute equal portions reduced-calorie margarine, 2% reduced-fat milk, and 2% reduced-fat shredded sharp Cheddar cheese, and reduce salt to 1/4 teaspoon. Cook as directed, and pour into baking dish. Stir together remaining margarine, melted, and breadcrumbs; sprinkle over pasta mixture. Bake as directed, and let stand 5 minutes before serving.

Fireworks from the 46th!

ItsJoelen@gmail.com (Joelen) — Fri, 03 Jul 2009 23:59:00 +0000

For Independence Day, we celebrated a day early with friends and indulged in an all out fest of wild game sausage... and then some! We enjoyed the view of Chicago's famous July 3rd fireworks show, which were pretty much at eye-level from the view we had from our home. This was truly the best Independence Day fireworks show we've ever experienced! Thankfully we weren't camping out and dealing with the crowds like the many folks below us at the Taste of Chicago and Grant Park...

Sadly, I was without my camera during my preparations and party however friends were kindsenough to take some pictures on my behalf. Here was our menu and a few pictures (thanks Howard!) along with links to recipes of our fabulous spread... (more pics and recipe links to come!)...

Sangria Bar Cocktails
White Sangria
Red Sangria
Rose Sangria
Peach Iced Tea

Appetizers

Deviled Eggs with Fresh Thyme

Cheeseball Platter with Crackers
Pita Chips and Hummus

Wild Game Sausage Bar with Assorted Toppings
Lamb Merguez Sausage
olive tapenade & feta toppings

Buffalo Sausage with Chipotle Chilies
nacho sauce & salsa toppings

Elk Sausage with Pear & Port Wine
blue cheese sauce & caramelized onion toppings

Duck Sausage with Orange Liquor
mandarin orange glaze toppings

Wild Boar Italian Sausage
marinara sauce & grilled peppers toppings

Wild Boar Brats with Cheddar & Beer
cheddar sauce & caramelized onion toppings

Side Dishes

Classic Carrot Salad

Greek Chopped Salad

Spicy Sesame Peanut Noodles
Assorted Chips

Desserts

White & Chocolate Cupcake Tree

Flan Trio: Coconut Lime, Guava, Caramel

Mini Turtle Cheesecakes
Chocolate Covered Strawberries
Mrs. Field's Mini Cookies Assortment
Nutella Cheesecake Truffles
Oreo Cheesecake Truffles

Here are some fabulous shots of the fireworks from Chicago's Monroe Harbor. It was such an awesome sight!

Mini Turtle Cheesecakes

ItsJoelen@gmail.com (Joelen) — Fri, 03 Jul 2009 22:45:00 +0000

My friend Ruby made these addictive little cheesecakes. I love chocolate and caramel together and so this dessert was one of my faves. I couldn't believe how easy they were to make too! Here's the recipe Ruby gave me...

Mini Turtle Cheesecakes
original recipe source unknown

1 box refrigerated pie crusts, softened as directed on package
1/2 cup milk chocolate chips
4 ounces cream cheese, softened
1/4 cup packed brown sugar
2 tbsps caramel topping
1 egg
1/2 tsp vegetable oil
2 tbsps finely chopped pecans

Heat oven to 450º. Remove 1 crust from pouch and unroll on work surface. Roll lightly with a rolling pin. Cut 12 rounds from crust with a 2 1/2 inch to 2 3/4 inch cookie cutter. Press rounds into 12 mini muffin cups. Repeat with remaining pie crust. Place about 5 chocolate chips in each crust.

Bake 6 minutes. Leave crusts in pan and reduce oven temperature to 375º.

In medium bowl, beat cream cheese, brown sugar, caramel topping and egg with electric mixer until well combined and creamy. Spoon about 1 1/2 tsps into each crust covering chocolate chips.

Bake at 375º for 10 to 12 minutes or until cheesecake is set. Cool 10 minutes. Remove tarts from pan to cooling rack.

In a small microwaveable bowl, place remaining chocolate chips and vegetable oil. Microwave 30 seconds on HIGH and stir. Continue to microwave on HIGH at 30 second intervals until melted. Stir to smooth out. Drizzle over each cheesecake and immediately sprinkle chopped pecans over the top.

Refrigerate at least 2 hours before serving. Cover and refrigerate any remaining tartlets.

Makes 24 mini cheesecakes.

Greek Chopped Salad

ItsJoelen@gmail.com (Joelen) — Fri, 03 Jul 2009 22:31:00 +0000

This salad is not only packed with delicious Greek flavor, but lots of color too. It's delicious with grilled fare and we especially liked how it paired up with wild game sausage!

Greek Chopped Salad
recipe from Chicago Tribune

1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 garlic clove, crushed through a press
1/4 cup extra-virgin olive oil
1 medium green, orange, yellow and red bell pepper, cored, seeded, cut into 1/2-inch dice
2 Kirby cucumbers, seeded & cut into 1/2-inch dice
1 medium red onion, cut into 1/2-inch dice
1/2 cup crumbled feta cheese
1/3 cup coarsely chopped pitted kalamata olives
Salt and freshly ground black pepper to taste

Pulse vinegar, oregano and garlic in a blender to combine. With the machine running, gradually add oil through the top vent.

Combine bell pepper, cucumbers, onion, feta and olives in a medium bowl. Add dressing and mix well. Season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.

Serve chilled.