August 17th & 18th, 2012: I head off to Hawaii this week to Emcee and Judge a Uniquely Hawaiian Food Festival. BrokeDaMouth is going to be feast for the ears, eyes and mouth. Can't wait!
July 23, 2012: So many event appearances coming up for me. Check my events page calendar!
July 14, 2012: Flying to New York to shoot the pictures for my new cookbook.
July 10, 2012: Proofing my new Magazine with my PA. It's
looking good. August 1 is the publication date.
July 4, 2012: Happy Fourth Everyone! Keeping it real with a BBQ or two! Found two new favorite drinks and had a lot of fun. Hope you celebrated by telling everyone, "Let's Eat!"
June 17, 2012: Kids are coming for Father's Day. This is going to be a blast showing them the beaches and all the fun things to do around here. Loving the shared cooking time and hoping for some breakfast in bed.
May 15, 2012: Appearances and Teaching this month are keeping me busy. Plus I'm working on my cookbook. Testing new food products that are out of this world. This is the life!
April 28, 2012: I had the privilege of judging the 10th Annual Grilled Cheese Invitational. It was every thing I loved about Food Competitions: messy, chaotic and intense with amazing competitors who loved food and most of all CHEESE. I hope to do it again next year and maybe even demo some crazy Cheese skills.
Life has been interesting and challenging, but I've found great friends, love, and wonderful food. I've gotten to teach students who were excited about learning and it took me back to the days when I'd sometimes ditch school classes to get to the restaurant. Food is my creative outlet, my way to express love and passion. I hope I get to share with you the way food and cooking fires my soul and puts a sizzle in my blood.
I've just started working with USFoods on several projects. Exploring foods has been a huge passion of mine and now I get to try new food products and develop recipes with them.
Check out this dessert I whipped up for friends using a chocolate cake base from USFoods The Scoop Line.
April 2, 2012: I was talking with a friend about what geeky is. She mentioned that geeky no longer meant just technical, but now seemed to mean, odd collections or hobbies. Well, I'm a Food Geek... I collect Salt.
A recipe, a Tidbit, a Bon Vivant of Taste
Today's Feast for the Mind is
Crispy Brussels Sprouts
1 pound Brussels sprouts
1 teaspoon sugar
½ pound cooked bacon
2 tablespoons rendered bacon fat or unsalted butter
1 tablespoon Sherry wine vinegar or balsamic vinegar
Clean the Brussels sprouts and trim off the bottoms. Put the Brussels sprouts and the sugar in a large pan and add just enough water to just cover them. Set the pan over high heat and bring the water to a boil. Reduce the heat and simmer the Brussels sprouts for 2 to 3 minutes until they are just tender and bright green. Drain and pat dry.
In a medium skillet, heat the bacon fat or butter over medium heat. Toss in the Brussels sprouts and stir until coated and cook 3 minutes, until a knife pierces them easily. Remove and toss with the cooked bacon pieces and season with the vinegar right before serving.
When selecting meat, I rely on my ability to judge a good cut but it’s not always possible to inspect the meat directly. Labels at the market offer some clues to quality. The most ubiquitous terms are “certified organic” and “natural” regulated by the United States Department of Agriculture (USDA). “Natural” means the meat has been minimally processed and contains no artificial flavors, colors or preservatives. “Certified Organic” indicates that the animal has been raised on feed that was 100% organically grown and has not been administered antibiotics or hormones. These terms do not indicate whether or not the animal was raised humanely. The label “grass fed” or “pastured” or “free range” indicates that the animal has grazed freely outside. This is the most humane means of raising animals and their meat is typically lower in fat and calories and higher in omega-3 fatty acids.
Always keep your knives sharp by honing them before every use. This keeps them sharp and ready.
Cast Iron is one of the best ways to go for cooking. You'll need at least one 8 inch skillet. A 10" skillet is also a good thing to have on hand.
On a day trip to Carlsbad with my Girlfriend, I stumbled on to this charming little place.
The wines were stellar and I loved the menu items. Very local, very fresh and very appetizing.
There's this amazing little hang-out near my place where I go to get my grub on. It's called the Dog Haus and it's spanking hot biergarten with gourmet hot dogs that are super-delicious.
Try the B.L.A.S.T if you like things spicy or you can go a little more uptown and have the Downtown Dog like my PA does. The beer is just what the doctor ordered during the L.A. heat wave we've been having.
Did I mention I love BBQ?
Links to interesting places, people and of course, FOOD!
Doing my Rounds with the USDA
Thursday night Feast
5 Course Greek Feast, $19 a person
Featured on Meat & Potatoes
Premier Food Provider for All the Best Restaurants in the United States
August 31 GUEST CHEF NIGHT
University Club of Pasadena
No Salads for Bunnies!
Stay tuned for exciting info!
October 10 - THE BOILING POINT
Costa Mesa, CA
US Foods presents a food competition
that will take the contestants to
THE BOILING POINT
hosted by Chef Rahm Fama
Details: Stay tuned for more contest and ticket
I have a question
Magazine & File Archive
Rahm's Noms: A Food Blog
Feast of the Day