Recipes from "LION Lunch Hour"

Many of the chefs and guests who join "LION Lunch Hour" shared their recipes with FOX 5 so we can, in turn, share them with you! Below you'll find them presented in chronological order based on when the show aired. And you can see even more clips from "LION Lunch Hour" on our show page or on YouTube. And of course, you can watch the show LIVE every weekday morning at 11am right on FOX 5, on our website or in our news app! 

Dec. 8 - Former White House pastry chef Bill Yosses

Floating Island


  • 1-liter egg whites
  • 500 g sugar
  • 500 g confectioners sugar
  • Vitamin C. 1 tsp
  • 100 g. Milk powder or yogurt powder
  • Raspberries
  • Mint
  • Fruit powder - raspberry, mango, blueberry

Preparation: Whisk room temp whites on speed 2 with 3 tbls sugar and the vitamin C. Allow to climb slowly while adding sugar little by little. (15-20 minutes). Sift 10 X. And milk powder together when the whites are full mounted

Yogurt Cake


  • Butter, for greasing the pan
  • 4 large eggs, separated, at room temperature
  • 1/2 cup (100g). granulated sugar
  • 3 tablespoons all-purpose flour
  • 1⅔cups/400 grams whole-milk yogurt
  • 1 lemon, zested-/salt

Preparation: Heat oven to 350 degrees and butter an 8- or 9-inch springform pan. Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside. In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated. Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth. Scrape the batter into the prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let the cake cool before cutting. Serve warm or cold.

Plum Galette

SPELT Flour Galette Ingredients:

  • SPELT or Whole Wheat Flour 3000g
  • butter. 2400 g
  • buttermilk. 780 g
  • creme fraiche 360
  • salt 60 g

Preparation: Mix butter and salt. until smooth. Add 1/3 flour and buttermilk and SLOWLY MIX. Add creme fraiche and mix with paddle attachment until well incorporated. Chill and roll to 4mm thickness

Plum Compote ingredients:

  • 5 lbs plums
  • 250 g sugar
  • 1/4 cup corn starch
  • Vanilla extract 1 ts

Preparation: Cut plums in half and remove the pit. Place in sauce pan with 1/4 cup water. Stir occasionally and bring to a boil when fruit boils. Mix sugar and cornstarch together so starch does not clump. Pour over plums and stir immediately. Return to boil and cook a few minutes to cook corn starch then remove to a flat pan and allow to cool.

Fruit Tart Ingredients:

  • Pate sablee
  • 1500g flour
  • 400g 10x
  • Salt 25g
  • 750g butter
  • 10 eggs
  • Fill with pastry cream and fruits

Dec. 7 - Mr. Foodtastic's Buttermilk Biscuits


Major Key:

1.     The Flour: I like these flours in this order: White Lily, King Arthurs & Gold Meal.  White Lily is by far the best flour for biscuits because you have less gluten working against you.
2.     The Milk: You don’t have to use buttermilk but the tang makes the biscuits 
3.     Do not use margarine.  REAL BUTTER only.  And I realize that some people use shortening, but I let that go a long time ago. There is just no evidence that shortening can do something more than a good ass buttah can.
4.     Listen, this is not pizza dough.  You don't need to work the shit out of it.  You mix until combined ONLY. Treat it like a precious pillow.  The key to your light delicious light and fluffy biscuits will be directly connected to how much you work the dough.

2 cups self-rising or all-purpose flour
3 tsps plus 1 tsp sugar
1 tbsp baking powder
1 ½ plus 1 tsp salt
10 tbsps cubed butter, frozen
1/2 cup buttermilk, cold (plus more if needed)
1/2 cup half and half, cold

CHEF NOTE:  The colder the ingredients the better.  I often chill a metal bowl in the freezer to make biscuits.  I also ALWAYS have sticks of buttah in the freezer ready to go for biscuits.  I also mix dry ingredients, mix in butter and then re-chill before adding the milk.  The warmer the dough is, the less success you'll have.  Work quickly and get your biscuits back in the fridge or in the oven.

Preheat oven to 425 °F.
In a large bowl combine flour, 2 tsps sugar, baking powder and 1 ½ tsp salt together. Cut butter into mixture until it begins to look like cornmeal. NOTE:  You can also use a food processor for this part ONLY.
Make a well with flour mixture and slowly add buttermilk & half and half into the middle. With your hands slowly start to incorporate the dry ingredients into the milk. Continue to mix until combined ONLY. If it's too dry add a few drops of milk.  Drop dough onto a lightly floured surface.  Now if you like layers this part is for you.  Begin to fold the dough carefully and not aggressively.  It's like turning the page on a book.  Fold one way.  Then fold it back the other.  Fold the top and then fold the bottom.  Get a total of 6 to 7 folds and roll out to desired thickness. Cut with small biscuit cutter. 
Butter bottom of skillet and place biscuits in pan.   You don't have to use a skillet but I like it.  If you're making a large batch, a cookie tray is fine.  Be sure to have the biscuits touching each other.  For some reason, biscuits need the support of one another to rise. Bake for 12-15 minutes or until golden brown (the thicker the biscuit, the longer cooking time needed).  If you don't have a convention oven, rotate the tray or skillet half way through.

Remove from oven and brush with more melted butter and sprinkle with remaining salt and sugar.

Nov. 4 - Vegan enthusiast Maisha Wynn

Fall Pumpkin Smoothie Recipe

  • 1 frozen medium banana
  • 1/4 cup organic pumpkin puree
  • 1 cup chilled nondairy milk (Milkadamia, almond milk or coconut milk)
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon vanilla extract
  • 1 tablespoon milkadamia macadamia oil
  • 1 to 2 tablespoons grade B maple syrup

**Optional Toppings: Vegan whip cream or cinnamon​​** 


1). Combine all ingredients in a blender  

2). Blend until smooth  

3). Enjoy immediately, or freeze for later 

French Toast Recipe

  • 2 tablespoons baking soda
  • ½ cup nondairy milk (Milkadamia, almond milk or coconut milk)
  • 2 teaspoon maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ mashed ripe banana
  • 2 large pieces sprouted, dairy free raisin bread (recommended: Ezekiel 4:9 Bread)
  • 2 to 3 tablespoons of oil (we like extra virgin oil or macadamia oil)


1). To a shallow bowl or baking dish add your baking soda, then slowly add in nondairy milk while whisking. Whisk fully to ensure there are no clumps. Then add maple syrup, vanilla extract, cinnamon, and your ripe mashed banana. Whisk again to combine.

2). Next, heat a large skillet over medium heat.

3). In the meantime, add your bread slices to the batter and soak on each side for 15-20 seconds. It shouldn’t be super soggy, but they should be well coated. Option to dust each side with a bit more cinnamon.

4). Add a bit of your oil to the hot skillet and as many pieces of French toast as will fit comfortably. Cook for 2 minutes, or until the underside is golden brown. Then flip with a fork or spatula and cook for 2 minutes more, or until both sides are golden brown and caramelized. Repeat as needed until all French toast is prepared.

Serving Suggestions: Serve as is, or (our Wynning recommendation) with vegan butter, fresh fruit, and maple syrup. You could also add vegan whip cream on top to make it more delectable for your tummy!  

Easiest Tomato Soup Ever

  • 1 (6-ounce) can organic tomato paste
  • 2 cups unsweetened nondairy milk (Milkadamia or coconut milk)
  • 1 teaspoon maple syrup
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon basil
  • ¼ teaspoon sea salt
  • ¼ teaspoon cayenne pepper


  1. Whisk all ingredients together in a pot.
  2. Heat the soup up on medium-high heat. Stir frequently.
  3. Cook until heated through (about 5 minutes). Remove from heat and pour into bowls. Enjoy!

Serving Suggestions: I love to serve mine with vegan cheese shreds and microgreens or with a tasty grilled vegan cheese sandwich with Ezekiel 4:9 sprouted bread!

Oct. 31 - Halloween Spooktacular with SugaChef

Spooky Dark Chocolate & Ube Banana Pudding
1 pound of vanilla bean pastry cream
1 (14 ounce) can Ube condensed milk
4 tablespoons banana extract
2 vanilla extract
12oz. whipped cream, stiffly whipped
1 large box dark chocolate cookies

In a large mixing bowl, beat the pastry cream until smooth. Fold in the extracts and whipped cream. Layer the cookies, pudding and caramelized bananas in a glass serving bowl. Cover with plastic wrap and chill for 4-5 hours.

Caramelized Bananas
6 tablespoons (3/4 stick) unsalted butter
1 cup packed light brown sugar
4 bananas, sliced lengthwise
1/2 cup dark rum, optional

For the caramelized bananas: Have a rimmed baking sheet on hand. Combine the butter and brown sugar in a large skillet over medium-high heat. Once the mixture starts to boil, add the bananas, and cook for 2 or 3 minutes, toss them lightly so that both sides are caramelized. Reduce the heat to medium.Take the skillet off the heat briefly. Add the rum, then return to medium heat and carefully ignite the mixture in the skillet. Once the flames are out, transfer the banana mixture to the baking sheet and spread to cool completely.

Oct. 28 - Chef Damian Brown from The Uncaged Chefs

Cheese Grits
5 cups Heavy Cream water
1 ½ cups stone-ground corn grits, such as Anson Mills
Cheddar Jack Cheese
½ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
2 ounces Parmesan Cheese

Instructions: Bring heavy cream to boil. Stir in grits. Cook for 15 minutes on low heat. Stir in cheese and then add butter. Season to taste. 

Oct. 26 - Mixing it up with Pamplona

Sweet Potato Puree 
3 lbs sweet potatoes
1 ½ cup - mascarpone cheese
1 teaspoons ground nutmeg
2 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground white pepper
Place chopped food in a blender or food processor, add liquid to just cover the food.
Secure the lid and puree foods until they're smooth and homogenous. If the mixture is too dry, try adding liquid by the tablespoon and continue to blend until it reaches the desired consistency.

Parsnips Puree
4 lbs. panips peeled and diced
2 cups Spanish onions white cut ¼
2 oz butter unsalted
½ white wine
1 ¼ cup heavy cream 36%
½ cup vegetarian stock
1 teaspoon white pepper
Salt to taste

Place chopped food in a blender or food processor, add liquid to just cover the food.
Secure the lid and puree foods until they're smooth and homogenous. If the mixture is too dry, try adding liquid by the tablespoon and continue to blend until it reaches the desired consistency.

Apple Cider Martini Cocktail

1oz Apple Cider
1oz Bacardi Spiced
.5oz triple sec
.25oz simple syrup 

Shake with ice. 
Strain in martini glass.

Oct. 24 - Chef Shalia Colbert and Healthy Fall Dishes

Vegan Coldbrew Eggnog

Jameson Cold Brew
Brown Sugar Oatmilk creamer
Topped with cinnamon

1 shot cold brew
1 ounce of brown sugar creamer
1 ounce eq=1 shot
2 shots of oat or cashew milk unsweetened of your choice
Put it all together and shake
Garnish with cinnamon stick

Brie and Fig Jam Crostini

Good quality french brie
Good quality fig jam
Toasted pumpkin seeds
Asian pear

Toast the baguette at 300 F for 10 minutes
Meanwhile, cut the french brie into large chunks.
Thinly slice the asian pear. Set aside
Let the baguette cool down for a few minutes, cut into ½ inch thick slices
Assemble the crostini: Spread the fig jam, top with the brie, asian pear. Garnish with toasted pumpkin seeds and cranberries

Fall Chicken sausage Hash- show short process and finish onsite

1 lb Chicken Sausage links
1 tbsp olive oil
1 onion diced
2 sweet potatoes and butternut squash peeled and diced
2 large apples (I use Honeycrisp)
½ tbsp dried thyme
1/2 tbsp pumpkin pie spice
1 tsp ground cinnamon
¼ cup water
Red pepper flakes to taste

1. Set a large skillet over medium heat and add the ground sausage. Cook 6-8 minutes breaking it apart as it cooks. Once its fully cooked, drain the excess grease and set the sausage aside on a plate or bowl.
2. In the same skillet over medium heat add the olive oil, onion, diced sweet potatoes, butternut squash, kosher salt and pepper. Cook  6-8 minutes, stirring occasionally
3. Add the diced apple, thyme, cinnamon, red paper flakes, kosher salt, and pepper and water. Cook 4 to 5 minutes stirring occasionally
4. Add the sausage back into the pan with the sweet potatoes and apple.  Cook 3-5 minutes and taste for seasonings. Add more if needed

Pumpkin Chickpea Chowder

2 tbsp mild olive oil or vegetable oil
1 medium onion finely diced
1 small pumpkin, peeled, seeded,, and cut into ¼-½ inch dice
2-3 teaspoons sweet, mild curry powder plus more as needed.
1 15.5 ounce can chickpeas, drained and rinsed
4 cups low sodium chicken broth
1 tbsp sugar
¾ pounds red potatoes, peeled and cut into ¼-½ inch dice

In a large pot, heat the oil over medium-high heat until it simmers. Add the onion and cook for about 4 minutes until the onion is tender and just starting to turn golden. Add the pumpkin and cook for 2 minutes; then add the curry powder to taste. Cook for 2-3 minutes, stirring and dissolve the curry. Add the chickpeas and mix well, then add the chicken broth, sugar and salt to taste
Reduce the heat to medium-low and cook for about 10 minutes, the liquid should be barely bubbling around the edges. Add the potatoes and increase the heat to medium-high until the mixture boils, then reduce the heat to medium-low. Taste and adjust the salt and or curry powder as needed. Cook for 10 minutes or until the potato and pumpkin pieces are tender.
Serve hot

Oct. 14 - Americanos and Sliders with Chef Adrienne Calvo



- 1 1/2 ounces Campari 
- 1 1/2 ounces sweet vermouth 
- Soda water, chilled, to top 
- Garnish: orange twist 


Fill a highball glass with ice, then add the Campari and sweet vermouth. Top with the soda water and stir gently to combine. Garnish with an orange twist. 

Truffle Butter Ham and Cheese Sliders


Truffle Butter Sauce

- 4 tablespoons unsalted butter, melted 
- 1 tablespoon Dijon mustard 
- 2 teaspoons Worcestershire sauce 
- 1 teaspoon white truffle oil 
- 1½ tablespoons poppy seeds 
- ½ teaspoon garlic powder 
- Heaping ¼ teaspoon salt 


- One 12-count pack square soft white dinner rolls, such as Kings Hawaiian Sweet Rolls 
- 2 tablespoons Dijon mustard 
- ⅔ pound sliced Swiss cheese 
- ½ pound sliced Black Forest ham 


Adjust an oven rack to the middle position and preheat to 350°F. 

In a small bowl, whisk together all of the ingredients for the butter sauce. Set aside. 

 Using a serrated bread knife, slice the rolls in half horizontally, keeping the top and bottom halves separately intact. Spread the Dijon mustard evenly over the cut sides of the roll tops and bottoms. 

Place the bottom half of the bread, cut side up, in a 9-inch square baking pan. Place half of the cheese in an even layer over the bread. Top with all of the ham, followed by the remaining cheese. Cover with the roll tops. 

Evenly spoon the butter sauce over the top of the rolls, letting it drip down the sides. 

Bake for 25 minutes, until the top is golden brown and toasted. Let cool for 15 minutes in the pan. Using a large spatula, carefully transfer the sandwich block to a cutting board. Slice into sandwiches and transfer to a paper towel-lined serving plate. Serve warm or room temperature. 

Maximum Flavor Buffalo Chicken Sliders

- 1 tablespoon unsalted butter 
- 1 cup shredded rotisserie chicken 
- 1/3 cup buffalo sauce 
- 1/2 tablespoon garlic powder 
- Kosher salt and pepper, to taste 
- 1/2 cup blue cheese crumbles 
- 1/4 cup ranch dressing 
- 2 tablespoons melted butter, for toasting 
- 4 slider buns 
- 1/4 cup  green onions, thinly sliced 

In a large saute pan over medium heat, melt one tablespoon of butter. Add the shredded rotisserie chicken, and toss the chicken in the butter to coat. Add buffalo sauce, and toss the chicken to coat again. Add garlic powder. Season with salt and pepper to taste. 
In a medium bowl, combine blue cheese and ranch dressing.  Place 1/4 cup of the buffalo chicken onto the bottom half of a slider. Repeat on each slider bun. 
Top buffalo chicken with at least 1 tablespoon of the cheese/ranch mix. Top with chopped green onion and then cap the sliders with the top bun. 
Brush melted butter on each of the top buns before baking. 
Bake at 375 for about 5 minutes. 

Maximum Flavor Korean Beef Sliders 

- 1 lb beef skirt steak, thinly sliced 
- 1/2 cup light soy sauce 
- 2 tablespoons brown sugar 
- 1 tablespoon ginger, grated 
- 1 tablespoon mirin 
- 1 tablespoon garlic, minced 
- 1 tablespoon sesame oil 
- 1 tablespoon kiwi, minced 
- 1 tablespoon green onion, thinly sliced 
- 1/2 cup cucumber, thinly sliced 
- 1/4 cup mayonnaise 
- 1/4 cup carrot, sliced 
- 1/4 cup radish, sliced 
- 1/4 cup cilantro, chopped 
- 8 slider buns 
- 1/4 cup butter, melted 

Marinade beef in soy, brown sugar, ginger, mirin, garlic, sesame oil, kiwi, and green onion for at least 2 hours. Preheat the oven to 400 degrees F. Remove beef from the marinade. On  a hot skillet with a small amount of canola oil, sear beef on high heat for 1-2 minutes on each side. Set aside. Brush buns with melted butter and bake for 3 minutes. Brush each bun with mayo, add sliced beef, and top with cucumbers, carrots, radishes, and cilantro. Cap each slider with a top bun.  

Oct. 10 - Pumpkin Muffins and Pumpkin Pasta with Matthew Merril

Coffee Shop Pumpkin Muffins

Cream Cheese Filling: 
- 8 oz cream cheese block 
- 1/3 cup sugar 
- 1 tsp vanilla extract
Pumpkin Praline Topping: 
- 2 Tbsp brown sugar, divided 
- ¼ tsp pumpkin pie spice 
- 1 Tbsp unsalted butter 
- ¼ cup pumpkin seeds, chopped

Pumpkin Muffins:
- 2 cups all-purpose flour, spooned and leveled 
- 1 tsp salt ½ tsp baking powder 
- 1 tsp baking soda 
- 1 Tbsp pumpkin pie spice ¾ cup unsalted butter, softened 
- 1 ¼ cups granulated sugar 
- 2 large eggs 
- 1 15 oz. can pumpkin puree

Preheat oven to 420F (215C) and line a 12-cup muffin pan with cupcake liners. 
To make the filling: Microwave cream cheese in a microwave-safe bowl on low power for 30 seconds. Add the sugar and vanilla extract and whisk until smooth. Transfer to a piping bag (without a tip) and set aside. 
To make the pumpkin praline topping: In a small bowl combine 1/4 tsp pumpkin pie spice and 1 Tbsp brown sugar. Set aside. Melt butter in a small skillet over medium heat. Add pumpkin seeds and cook for 2-3 minutes, then add remaining brown sugar and cook for 1-2 minutes stirring constantly until caramelized. Transfer caramelized pumpkin seeds to brown sugar mixture and stir to combine. Set aside. 
In a medium bowl combine flour, salt, baking powder, baking soda, and pumpkin spice. Set aside. In the bowl of a stand mixer fitted with the paddle attachment combine softened butter and sugar, beat at medium speed for 1 minute. Add eggs and beat for 2 minutes at high speed. Reduce speed to low, add pumpkin puree and mix until combined. 
Add the flour mixture to the bowl and beat until just combined. 
Spoon the batter into the prepared muffin pan, filling the cups all the way to the top. Sprinkle with Pumpkin Praline Topping. Cut off the tip of the piping bag and press about 2-3 Tbsp of cream cheese filling into the batter (see image above). 
Bake for 5 minutes at 420F (215C), then keeping the muffins in the oven, lower the oven temperature to 350F (180C) and bake for about 20 more minutes, or until the muffins are golden on top. 
Transfer the pan to a cooling rack and let the muffins cool for 5-10 minutes. Remove the muffins from the pan and let cool to room temperature on the rack.

Pumpkin Pasta

1/2 Red Bell Pepper 
1/2 Yellow Bell Pepper 
1/2 Onion 
2 cloves garlic 
1 can diced tomatoes 
1 can pumpkin puree 
2 TB Butter 
1/4 Cup heavy cream 
1TB balsamic vinegar 
1 tsp Cinnamon 
1 tsp Oregano 
1 tsp Tarragon 
1 tsp Chil powder 
1 box rigatoni pasta 
2-3 TB grated mozzarella to sprinkle on top

Chop bell peppers and onion. Heat olive oil and add veggies. Cook until they’re tender, about 8 minutes. Add some salt. Add two cloves fresh chopped garlic. Add seasonings-cinnamon, tarragon, oregano, chili powder. Add a can of diced tomatoes and a can of pumpkin. Mix it all together for about 5 minutes then transfer to a blender. Add balsamic and butter. Blend until smooth and creamy. Add back to the pan and add heavy cream and stir to incorporate. Salt a pot of hot water, bring to a boil. Cook rigatoni until al dente. Drain pasta and save a cup of the pasta water. Add the cooked pasta to the pan with the sauce, and add the pasta water. Mix together, sprinkle grated cheese to desired flavor serve and enjoy! 

Oct. 6 - Crystal Hayslett dishes up delicious DMV-inspired crab cakes

Crab Cake Recipe

1 pound jumbo lump crab meat picked over for shells
1/2 cup mayonnaise (Dukes) might need to use a full Cup depending on the Lump
1 tablespoon dijon mustard
1 teaspoon worcestershire sauce
1 teaspoon hot sauce I use Tabasco
1 teaspoon or more fresh cracked black pepper
1 large egg lightly beaten
1 teaspoon of Old Bay
1 teaspoon of Bayou Cajun Seasoning (optional)
1 tsp fresh lemon zest
 2 tablespoons fresh chopped parsley
1/4 cup panko bread crumbs
Olive oil spray

In a medium bowl, carefully pick over the crab and remove any shells.
In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, hot sauce, egg, pepper, lemon zest and parsley.
Add the mayonnaise mixture to the crab and, carefully, fold together being careful not to break up the crab meat too much. Gently fold in the breadcrumbs.
Form baseball size molds of the crab mixture into 6 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes.
Place Chilled Crab Cakes onto the foil and place inside the air fryer.
Cook at 350 , 360 or until golden, for approximately 10-12 minutes. If you need it cooked more throughly, add Olive oil spray turn heat to 375 for approximately 2 extra minutes.
Transfer to a serving platter and serve immediately with tartar sauce and lemon wedges, or whatever you’d like.

Sept. 29 - Football & Fried Chicken Everything with Little Chicken

Broccoli Salad

20 heads broccoli
2 qt. cranberries
3 qt. shredded cheddar
Salt/Pepper to taste
2 qt. mayo
1 cup white vinegar
10 red onions julienned
2 qt. sour cream
1 cup pine nuts

1. Toast pine nuts; cool to room temperature
2. Combine remaining ingredients; season to taste
3. Serve garnish with pine nuts

Sept. 28 - A Taste of Colombia with Elcielo

Ceviche with Colombian Fruits

250 gr of white fish (scallops or lobster)
250 gr brown sugar (colombian panela)
250 gr salt 
10 gr pepper
50 gr fennel
50 gr dill 
1 lb tomatillo
10 gr garlic 
5 gr ginger
40 gr red onion
200 gr fresh goldenberry pulp (colombian exotic fruit, it can be too soursop or passion fruit)
200 gr blackberry pulp
200 gr guava pulp
250 gr coconut milk
1 avocado
1 shallot 
1 radish or yacon

First we are going to prepare a curing mixture with salt, brown sugar, pepper, fennel, dill, and cover the fish fillets with this for about 1 hour.
The base for the ceviche is prepared using the lulo pulp, tomatillos, garlic, ginger, salt, pepper, onion. blend all ingredients together until a smooth juice is obtained,strain and reserve in the fridge 
For the Fruit puree, these gels (juice reduction) are made by liquefying separately and puree - without water - the pulps of the fruits -each fruit separately - finely sifted (strained) with a pinch of salt and a teaspoon of sugar. Once thick and strained, they are allowed to cool until their texture is compact. Each gel flavor is reserved separately.
The coconut foam or air can be made easier at home by mixing the coconut cream with a little milk and heating it to 45 degrees and giving it air with a mixer or hand blender until it forms a light foam.
To finish, the white fish (scallop or lobster) is cleaned by removing the excess of the mixture in which it was cured using a damp cloth. It is cut into thin sheets.

Plate assembly (as in the photo):
Put the sheets of the selected seafood or fish - scallops, lobster or white fish of the day - in a deep circular dish or container, add a pinch of Maldon salt and black pepper.
An onion ring is placed, three large points of gel of your choice (Blackberry, Sour Guava and Tree Tomato).
Garnish with mustard sprouts and three small square pieces of avocado, three small yacon slices.
Bathe with the juice of lulo and tomatillo and add coconut foam dots.
It can also be served in small portions as canapé on a spoon or shell that allows it to be eaten in one bite

Sept. 27 - Fall cakes with Cakedivas

Dairy-free "butter" cream

8 oz of Earth Balance spread (nondairy)
4 cups of powdered sugar
Teaspoon of butter flavoring
1 ½ teaspoons of vanilla extract
Crushed Oreos

Sept. 26 - Celebrating Rosh Hashanah with Chef Ryan Moore of Sababa

Roasted Halloumi with Apple and Honey Marmalade

1 cup Honey
1 cup Apple Juice
2 cup Diced Apple
1/2 cup Lemon Juice
1 Cinnamon Stick
1 teaspoon Salt

Combine the Apple juice, lemon juice, honey, salt, and cinnamon stick in a pot.
Cook on medium heat until the liquid is reduced by half.
Add the diced apple and cook until apples are just soft.
Transfer to a container and refrigerate overnight.

Salmon cooked in Chraimeh Sauce

10 clove garlic
1 red chili pepper
2 teaspoon sweet smoked paprika
2 teaspoon ground cumin
1 Tablespoon ground caraway
1/2 teaspoon ground cinnamon
5 Tablespoon tomato paste
1 lime juiced
2 teaspoon sugar
3/4 cup water

In a food processor or blender combine all the spices, chili, garlic, and half of water. blend until a paste.
Cook the chraimeh paste in a pan over medium heat for a few minutes. add the tomato paste and cook out another 5 minutes.|
Add the lime juice and water whisk together, and cook for 20 minutes over low heat.
Cut salmon into 2 ounce cubes, in a non stick pan, sear the salmon add the finished Chraimeh sauce chopped olives and cook over low heat for 5 minutes.

Sept. 23 - Mr. Bake and Theo Rutherford discuss Dessert & Drink pairings 

Mr. Bake's Award Winning Banana Pudding

1 9x13 inch pan or Medium bowl
3.4 ounce package Instant vanilla pudding
2 Cups of whole milk
3 Cups of Heavy whipping cream
1 can sweeten condensed milk
1 box Vanilla Wafers (I use Nabisco)
4 Ripped Bananas

1. Place a metal or glass bowl in the freezer with whip attachment.
2. Dissolve pudding into milk whisk. Make sure there’s no lumps.
3. Combine heavy cream and Vanilla in your cold bowl and whip until the heavy cream thickens and foams sift peaks (5-10 Minutes)
4. Add in the sweeten milk and pudding mixer until fully incorporated.
5. Get your pan or bowl lay a few cookies at the bottom then slice a few bananas on top then add custard. And repeat this until you almost done with your custard. You want to keep some custard to top off your pudding and add crushed cookies fresh bananas.
6. Loosely cover your pudding with plastic wrap and refrigerate for at least 3 hours or over night.

Sept. 22 - Pitmaster Myron Mixon delights us with delicious barbecue

Below are recipe excerpts from Myron's book, BBQ&A! 

Sept. 21 - Chef Anthony Thomas prepares healthy meals 

Roasted Corn Salad 

Fresh Pico De Gallo
Red Onions
Lime Juice

Roast the corn on the stove top.
Make pico de gallo by combining tomatoes, red onion, cilantro, lime juice, and pink Himalayan sea salt in one bowl
Mix all ingredients together, including quinoa and toss

Sour Cherry Salmon 

1 tablespoon of brown sugar 
2 tablespoons of sour cherry jam
3 tablespoons of maple syrup
4 salmon filets (6oz portions)

Combine first three ingredients in a skillet until it begins to thicken up. 
Season your salmon fillets with pink Himalayan, sea salt, and pepper 
Placed them in skillet skin side down first and cook on each side for four minutes 
Serve over Rice

Sept. 20 - DannyGrubs & Chef Loic remix Popeye's two ways

Chicken Croquettes

10 ea Chicken nuggets (Popeyes)
1 Tbl chives
½ cup heavy cream 
4 ea biscuits (Popeyes)
2 cups panko (bread crumbs)
5 ea large eggs 
4 cups flour 
2 cups rice (Popeyes)
1 cup coleslaw (Popeyes)
1 Tbl white wine vinegar 
1 Tsp sugar 

In the robot coup add chicken nuggets, cream, chives, and blend. 
Turn chicken mixture into balls while using flour if too wet then freeze.
Bake biscuits in the oven at 350 degrees till crispy. Then cool down, add them in the robot coup and blend till they tun into crumbs. Mix biscuits crumbs with panko. 
Cover frozen chicken balls in flour, then egg wash, then panko. And freeze again.
Heat up frying oil up to 350 degrees and fry croquettes till golden and brown.
Rinse Popeyes coleslaw to get rid of the dressing. Chop coleslaw fine and dress with vinegar, chives, sugar, and salt. And use coleslaw relish as garnish for the croquettes. 
Deep-fry Popeyes rice till crispy and use it as a bed to plate display croquets on. 

Chicken Shepherd Pie 

4 ea Fried chicken (Popeyes)
1 ea yellow Onions 
1 ea head of garlic
¼ bunch celery 
2 ea carrots 
2 quart Chicken stock 
1 cups flour 
½ pound butter 
1 cup corn starch 
2 ea Idaho potato 
2 order plain fries (Popeyes)
1 quart heavy cream 
1 cup Dr. Pepper 
1 Tbl chives 
1 bunch fresh thyme

In a pot sauté onion, celery, carrots, garlic, and glaze with chicken stock.
Mix corn starch with water and turn into slurpy. Shred chicken and add in pot follow by slurpy. 
Add chopped thyme, chives and let it simmer for about 10 minutes. And transfer into a cast iron.
Peel potatoes and cook in cream till almost soft. Add French fries and fish cooking. 
Blend and transfer mashed potatoes in a pipping bag.
Pipe mashed potatoes on top of the dish and baked at 400 till crust is golden brown. 
In a sauce pot sauté garlic, onions, and glaze with Dr. Pepper soda along with chicken stock.
Add fresh thyme and let it reduce. 
In another sauce pot add butter and flour. Cook on medium heat till it turns into a brown roux.
Strain Dr. Pepper sauce into roux and whisk till turns into a gravy.
Plate pie and top it off with Dr. Pepper gravy and chives.

Sept. 15 - The Diva Chef's Lemon Raspberry Fizz, Keto-friendly Spinach Bites, Lemon Pepper Chicken

Lemon Raspberry Fizz 

4 cups fresh raspberries
1-2 tsp agave syrup
6 large sprigs of lemon thyme
1/2 cup vodka
Juice of 1 lemon
1 bottle of Champagne of choice

First, reserve 16 whole raspberries, and 8 sprigs of lemon thyme. Next, in a bowl, muddle remaining raspberries, and thyme. Zest lemon and set aside, and add the juice of a whole lemon. Add Vodka and strain mixture. (Tip: Strain into a glass measuring cup with handle for ease with distribution into glasses).
Lastly, place 4 raspberries into the bottom of 4 champagne glasses and add a few drops of agave syrup. Next, pour muddled mixture evenly into glasses, and top with Champagne! Garnish with lemon thyme, and lemon zest. ENJOY!

KETO-Friendly, low calorie Spinach Bites

6 cups fresh spinach
3 large eggs, beaten
1 cup grated mozzarella
1/4 cup fresh parsley, minced
1 tsp garlic powder
1 tsp salt
1 cup almond flour
2 Tablespoons whole Psyllium husk

Prepare the spinach by blanching it in hot water for 3 minutes. Shock in an ice bath to stop the cooking and retain its nutrients
Next, chop the spinach into small chunks, and using a rubber spatula combine with all additional ingredients forming a batter.
Finally, using a small scoop form about 20 one-inch spinach balls, and place on a baking sheet lined with parchment paper and sprayed with non-stick spray. Place them in a 400 Bake 20 to 30 mins. Bake until golden brown.

Lemon Pepper Chicken

1/2 cup oat flour
1 Tbsp Lemon Pepper Seasoning
1 tsp kosher salt
2 lemons, divided
1 lb boneless skinless chicken thin sliced
2 Tbsp extra virgin Olive Oil
1/2 cup chicken bone broth
2 Tbsp butter
2 shallots minced
Fresh parsley for garnish

First Preheat Oven to 400.  In a bowl whisk together flour, seasoning, and the zest of 1 lemon
Slice Lemons, set aside and dredge chicken in flour mixture until fully coated.
Next, Heat a cast iron pan over medium high heat, add oil and sear chicken breasts on both sides taking care not to over crowd the pan. Place them on plate and keep warm.
Next, add butter and shallots to the pan. Cook until aromatic, add lemon slices caramelize, and deglaze with bone broth
Spoon Sauce over chicken, top with lemon slice, and garnish with a fresh parsley sprig.
Serves well with zucchini noodles as well as jasmine rice or quinoa

Sept. 14 - Chaia's Olio Piccante

4 cups of good olive oil
10 jalapeno peppers, deseeded and coarsely chopped
2/3 cup of hot red pepper flakes
2 tbsp. smoked sweet paprika

In saucepan, combine all the ingredients and bring to a simmer over medium heat.
Remove from heat and let cool.
Strain oil and place in a glass jar or quart container.
Store with other cooking oils on the shelf. It can last up to 30 days.