My cooking journey started almost 10 years ago when Food Network started winning over prime time and I started trying all new flavors. Then I started reading magazines like Bon Appétit, Cooking Light, Food and Wine and many others. Eventually I was obsessed with food and got the opportunity to spend time in my own kitchen creating and testing my own recipes on my family and friends. Little did I know that my journey would take me to national acclaim!
Today, I am extremely proud to announce that Bon Appétit selected my recipe for Smashed Potato Salad as their favorite in the Chef Watson challenge. Last week I received an email from staff writer, Rochelle Bilow, who congratulated me and set up some time to interview me on how I went about making the potato salad. You see, I had to use all twelve required ingredients that Chef Watson, the IBM supercomputer, had declared would make a good potato salad. The ingredients included two types of oil, ginger, buttermilk, mayonnaise, and watercress. It was not easy, but I am never one to back down from a challenge and this time I was rewarded with great honors! My recipe will be included in the Bon Appetit database under my name.
Please read the full article.
Thank all of you who have supported my blog and been test subjects for my food!
I. Love. Pulled. Pork. It never disappoints. It is one of the great things about living in the South…..there is always a place that serves pulled pork sopping with bbq sauce in a bun. And when there isn’t pulled pork, there is roast pork. It has Latin flavors that zing across your tongue like a surprising electric shock. That’s how this dish came together- a desire for succulent pork and a little Latin zing. Did I mention the homemade pasta? Oh yes. Pasta.
I know. You are thinking, this stuff isn’t commonly thrown together. Is it really good? Of course it is!
Bon Appetit has been working with Watson for a 4th of July menu. Not Sherlock’s Watson, but the IBM supercomputer who pretty much turned Jeopardy into Candyland. The computer can’t cook, but is using over 9,000 Bon Appetit recipes and models of tastes that pair well together. Watson provides the ingredients and the chef has to come up with the recipe.
Well, this week on Facebook, Bon Appetit threw out a challenge to their readers:
Below is Chef Watson’s suggested ingredients for a potato salad—take them into the kitchen and do with them what you will! Create your own original recipe using every ingredient (the proportions are up to you, but no additional ingredients except water) and submit your finished recipe to email@example.com
Ok, so here are the ingredients:
potato, watercress, scallion, ginger, black peppercorns, vegetable oil, canola oil, oregano, thyme, buttermilk, dark brown sugar, mayonnaise
There are certain cuisines that seem too complicated, too time consuming, with too many ingredients that I never have at home. Asian, Mexican, Indian, African…ok pretty much anything outside of American or Italian is intimidating. That doesn’t mean one shouldn’t attempt it!
The trick with Mexican meals, besides tequila, is that meat often has to be prepared ahead of time. That’s fine if you pick up a rotisserie chicken or have leftovers available, but I didn’t have that. I had to start thinking about my enchiladas earlier today. I decided to use a crock pot to cook the chicken so I wouldn’t have to extend my dinner making time.
On occasion, usually for a holiday or celebratory occasion, I become obsessed with finding a new, adventurous recipe. The bug bit me again on Memorial Day as I searched through the web for something tantalizing.
We had no specific plans, but I was in the mood to cook. Yet, I had very little in the pantry to satisfy my cravings. No onions, no molasses, no potatoes, exactly when did I go shopping last? I found blueberries. Interesting. What can you do with blueberries except make syrup? BBQ sauce? Yes! You can make BBQ sauce!
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