I got a Ipad

Hey you guys I just got a new ipad for www.Juatachef.org now I will be posting like mad.So get set for it.
Eat, love and enjoy!
chef B.

The True Essence of Chef

Ingredients

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon Cayenne pepper
• 1 tablespoon dried Oregano
• 1 tablespoon dried thyme
• 1 tablespoon piquante sesoning

Directions

Combine all ingredients thoroughly. Now just put this in all things to suck the love out of it.
Eat love and enjoy life!
Chef B.

Chef's Green Curry Tofu

Ingredients

• 1 1/2 cups water
• 1 cup uncooked basmati rice, rinsed and drained
• 3 tablespoons sesame oil
• 1 (14 ounce) package firm water-packed tofu, drained and cubed
• 1/4 teaspoon salt
• 1 (10 ounce) can coconut milk
• 2 tablespoons green curry paste

Directions

1. Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff it up with a fork.
2. Heat the sesame oil in a separate medium saucepan over medium heat. Stir in tofu. Stirring occasionally, fry about 20 minutes, until evenly crisp and lightly browned. Season with salt.
3. In a small saucepan, bring the coconut milk to a boil. Mix in green curry paste. Reduce heat, and simmer 5 minutes. Drizzle generously over the tofu and rice to serve.

Eat, Love and Enjoy Life!

Sorry for the delay lets start cooking ( Shrimp creole)

Shrimp Creole

Ingredients

• 2.5 tablespoons olive oil
• 4 garlic cloves, minced
• 2 large onions, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 teaspoon cayenne pepper
• 2 cups seafood stock or shrimp stock
• 1 (28-ounce) can whole tomatoes, in puree
• Dash Worcestershire sauce 
• Dash hot sauce
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• 2 pounds large shrimp (that is about 32), shelled and deveined
• 4 tablespoons green onions, sliced for garnish

Directions

Heat a large heavy Dutch ovenover medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

orange iceing

Well if I give you acupcake recipe, you should probably have a icing recipe!
       Ingredients

• 1 1/2 cup powdered sugar
• 1/8 teaspoon salt
• 1 tablespoon grated orange rind
• 3 tablespoons soft butter
• 3 tablespoons orange juice

Directions. Mix all ingredients together, starting with only 2 tablespoons of orange juice. If the frosting is to thick then add additional tablespoon of orange juice Eat, love and enjoy life!

Chef B.

Cup Cakes

My vanilla cupcake recipe.

 

Ingredients.

• 2 cups all-purpose flour.
• 1 1/2 cup sugar
• 3 teaspoons baking powder
• half teaspoon salt
• four large egg whites from large eggs
• 1/2cup shortening
• 1 cup 2% milk
• two large eggs
• 1 1/2 teaspoon vanilla

recipe directions.

Preheat oven to 350°. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for two minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes. Fill liners half to two thirds full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then remove from pan and place on wire rack to cool completely. Frost and decorate your vanilla cupcakes as desired. Eat, love and enjoy life! Chef B.  

Creme Brulee

Creme brulee
Prep time 15 minutes .
Cooking time.
One hour.
Ingredients.
1 quart heavy cream.
1 vanilla bean,split and scraped.
1 cup vanilla sugar, divided.
6 large egg yolks  .
2 quarts hot water.
Direction
preheat oven to 325 degrees Fahrenheit.
Place the cream,vanilla bean, and inflation into a medium saucepan and set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserved for some other time.
One medium bowl, whisk together half a cup sugar and egg yolks until well blended and is just starting to lighten in color.
Add the cream , a little at a time, stirring continuously. Pour the liquid into 6 (7 to 8 ounce) ramekins.Place a ramekins into a large cake pan or roasting pan. Pour enough hot water into the pans that it comes halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least two hours and up to three days.
Remove the creme brulee from the refrigerator at least 30 minutes prior to browning the sugar on top. Divide the remaining half cup vanilla sugar equally among the six dishes and spread evenly on top. Using a torch melt the sugar and form crispy top. Allow the creme brulee to sit for at least five minutes before serving.
I truly hope you enjoy this desert!
Eat, love and enjoy life!
Much love,
Chef B.