Halloween Cupcakes!

My cousin & I (I've noticed most of my blogs have to do with her somehow, haha) decided we were going to bake up some cupcakes and then have the girls, Kim & Ash, help us out in decorating them. We had everything from Vanilla Icing, Mini Chocolate Chips, Gummy Worms, Marshmallows, Red Icing, Toasted Coconut Flakes, Lollipops & Sprinkles. So we got super creative and came up with the following and it was YUMS!!!:

Our entire Cupcake Collection

My Creations.

Cristina's.

Kimmy's,

Ashley's.

HAPPY HALLOWEEN.

It's Halloween weekend and the ghouls and goblins are coming out to frighten us all! So while everyone is preping for a big night out, just want to wish everyone a Happy Halloween weekend. Whether it may be with friends or family, be safe & don't drink & drive!

And I leave you with some Pumpkin artwork by my very talented friend, Sean Lugo aka NINE. Don't forget to check out his site for all his other awesome paintings/drawings. CLICK HERE.

Pumpkin Carving by NINE.

"MEAT SECTIONS"

I was going through random blogs looking for cool food pictures when I came across a fellow Blogger's "Meat Sections". The whole concept behind the blog is showing different foods/items set up as a "butcher chart" as you would typically find in a meat product, generally beef or pork. Except even color because they're actually the blogger's watercolor paintings. Check out some pictures I liked and here is the link to their actual blog.

This makes me never want to eat a Hot Dog ever again. Or does it?

Marsala Wine, who would have though?

Cinco de Mayo in the Fall.

This was a following to the French Dinner Party. It was the guests turn to choose what we would be having for dinner that evening. Mexican it was, and I couldn't have been happier because Mexican food is seriously the shit. I wanted to make both things they hadn't tried, as well as, things they have tried but with a twist. In all, I made 2 Appetizers, an Entree, and a Dessert. Oh and we can't forget about the Margarita's!

Passion Fruit & Mango Margarita's.

Salsa Verde with Mushrooms, Jalapeno & Poblano Peppers.

On the Top: "Sope" topped with the Salsa Verde & Queso Fresco. The sauce had a nice kick to it; On the Bottom: Quesadilla's filled with Roasted Poblano Peppers, Queso Quesadilla & fresh-cracked Black Peppercorn Medley.

Yani decorated :) Served on the table was also some Sour Cream with Lime Zest for hint of flavor, Queso Fresco, & Freshly-made Guacamole for toppings on whatever you'd like.

Enchiladas with Monterey Jack cheese Golden and oozing all over them.

Enchiladas with Salsa Roja.

For dessert I fried Corn Tortilla and dusted them with Cinnamon Sugar. Then just served Vanilla Ice Cream on top.

If you would like any of the recipes to any of the dishes pictured above, please do not hesitate to contact me via Blogger/Facebook/Email: bluemoonowl@gmail.com. Thanks!

MMMMM, Quiche!!

After the French Dinner Party in September I learned how to make Quiche off the top of my head. I picked up a Quiche Baking Dish at Marshall/HomeGood's and felt inspired to make both a Spinach & Onion and Greek inspired Quiche using Zucchini I had left over from my visit to the farm.

The first one I made with Spinach, Onion, & Garlic sauteed in some butter with Sea Salt & Black Peppercorn Medley. Then sprinkled with Jarlsberg Swiss Cheese.

The Greek inspired was some of the same Spinach mixture used above layered with mandolined Zucchini slices on top. Then the whole mixture is topped with my homemade herbed Feta. I crumbled a package of Feta with Lemon Zest and Fresh Oregano.

QUICHE EGG MIXTURE

2 Eggs

1 Cup Heavy Cream

Sea Salt, To Taste

White Pepper, To Taste

(I add White Pepper instead of Black so the actual Egg mixture is flawless and has no specs running through it)

FRENCH PIE PASTRY/PATE BRISEE

2 1/2 Cups All Purpose Flour

2 Sticks of Unsalted Butter, Cubed & Frozen

1/2 Tsp. Salt

1/2 Tsp. Granulated Sugar

8-10 TBSP. Ice Cold Water

In a food processor you add the Flour, Salt, Sugar, & Frozen Butter (please do not forget to freeze the butter, if you don't, you will not get the result of a nice, flaky crust) and pulsate until the butter is combining with the flour and looks about the size of peas. Then gradually add tablespoons of water until the dough is well combined and ready to form into a ball. Then remove the dough, roll it into a ball, plastic wrap and store in the fridge for 30minutes before rolling out.

You can use the Quiche Egg mixture for any recipe that comes to mind! Try different veggies, meats & cheeses and see which one you like best. As for the Pastry recipe, you can also use this with sweet pies. Enjoy.

October is for Pumpkin Picking!

My cousin & I hit the road one early Sunday afternoon for some Pumpkin Picking. We didn't quite know what we were expecting of the place but we knew either way, we would be having a lot of fun. I ended up picking & buying a lot of peppers: jalapeno, serrano, habanero, green bell, red bell; eggplants, tomatoes, zucchini, and much more. All in all we had an awesome time at the farm. Yeah, even if it was just the two of us! Here are some pictures of our day:

Pumpkin Field.

I wish it was edible.

Box one of three.

Apple Field

My crazy cousin climbing the Apple Tree!

Hay Tunnel.

AMAZING, AMAZING Pumpkin Ice Cream.

After a looong day, we made it to the top of the Pyramid.

Beyond gorgeous sunset from the top of the Pyramid.

The apple pie was very simple, but definitely good!

Mmm :)

ALSTEDE FARMS

Chester, NJ

Let's Take a Trip "Around the World"!

Oh, what a night. The guests were starved & I liked that. It only meant they'll be chomping down on my food like crazy. My cousin & I were looking forward to hosting a dinner party at her place that showcased flavors from all around the world. The evening included 5 Appetizers and 1 Dessert, ranging everywhere from France, Italy, Greece, Asia, & Mexico. Here are pictures of the food served that evening.

Ratatouille. Fresh, right out of the oven

Publish Post

Balsamic Vinaigrette waiting to be drizzled all over the Ratatouille



Ratatouille placed upon French Baugette

"Arancini" - Saffron Risotto Balls

Basil Marinara, made with both Red and Yellow Tomatoes

Aracini plated with Dipping Sauce in the Center

Greek Potatoe Tartlets with Herbed Feta (Lemon Zest & Fresh Oregano)

Crispy Wontons. Either Chicken or Vegetable. With Shitake Mushrooms, Garclic, Scallions, Ginger, & Sesame Seeds.

Sesame-Ginger Soy Glaze for the Wontons. (MY FAVORITE!)

RIGHT: Refried Bean Flautas. LEFT: Chiptole Chicken Flautas.



LEFT; Crema Mexicana infused with Lime Zest RIGHT; Queso Fresco

And for the Sweet Surprise at the end, Southern Red Velvet Cake (made with Beets, NO FOOD COLORING), which allegedly was originated at the Waldorf-Astoria in New York, NY. That was the last stop of our "trip". Which makes a lot of sense, since we live right across the river ;)

with Cream Cheese icing & dusted with Cocoa Powder

If anyone would like any of the recipes to the photos listed above, please do not hesitate to contact me directly through Blogger, Facebook, and/or email: bluemoonowl@gmail.com. Thank you!



The Polls Have Closed!

The voting process for my Anthony Bourdain Medium Raw Challenge is now over. I have ranked #23 with 1,570 votes. I couldn't be happier with that!!!! I'm extremely exicted/nervous for this month of a waiting game that lies ahead. Thank you so much to all who voted for me, that truly means a lot! And for those just stopping by and reading, here's my essay:

Consider me quite possibly the youngest food prep in culinary history. I found myself, at the tender age of 6, highly attracted to the busy, boisterous kitchen of my grandparent’s popular Cuban restaurant. There are these faint, yet vivid memories in which I find myself stuffing and shaping “papa rellenas”, chopping up some kind of produce, and scrambling eggs during breakfast hour for the hungry, awaiting customers. The sound of the meat grinder, the pounding of steaks, and the crisping, crackling sound of the deep fryer. I knew for a fact, even in the midst of my pure innocence, that being in the kitchen was meant for me.

I’ve always considered cooking as a form of art. We are artists. Each and every one of us. No, we might not use a brush and paint to precisely smother a canvas with captivating imagery. But instead our brushes have become 8inch blades and our paint is now aromatic, beautifully tasting herbs and spices. We have created mouth-watering plates, canvas’, in which are cooked well. Damn well. And speaking of artists, considering the fact that I grew up in the restaurant, my grandmother was the first one I laid eyes on. The sweat trickling down my Abuela’s forehead as she was cooking up the best fucking black beans known to man. Her tiny 5’1” body making moves, making sure every morsel being put together was filled with pure, unconditional love. Yeah, she definitely was, and still is, an artist. An artist crazy enough to let her grandchild use a chef’s knife.

Food always seemed to be somewhat of an adventure to me. It is all about leaving the bland behind and going for something a bit more bold and daring. Every chop, every whisk leads you to that final product. That delectable plate of well-cooked food in which is going to fill that hungered, unfilled belly of yours. And when those flavors hit your palate, it’s as if an incredible explosion just set off in your mouth, on your tongue. But with the thrill, also comes a form of relaxation. I, 16 years after my “food prep days”, use my cooking as a tool for stress relief. Tuning into the jazz station, I then grab my knife and in me, I find a sense of control; I am at peace. I am truly me. I chop away and begin some magic in the kitchen. The jazz infuses my body and soul with a sweet melody that plays deep into my heart and straight into the food. Mmm…

So although the memories of my childhood, alongside my self-taught chef of an Abuela, are worth reliving, I am more than happy to be where I am today. In my blood I carry the ultimate DNA in which will lead me on a culinary adventure until I’m finally asked to kindly leave this earth. And that is exactly why, I not only cook food well, but enjoy the shit out of it, too.