Ex. Chef Alexandria Infante
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Fusion Cooking...with Some Latin Spice...
Chef Alexandria invites you to step inside...sit for a spell...and enjoy some of her delicious creations!
Chocolate Dipped Pound Cake by Alexandria...
Roasted Pork Chop w Asparagus//Red/Green & Yellow Peppers by Alexandria
Strawberry Loaf Dusted w/Confectioner's Sugar Filled with
Strawberries by Alexandria...
Strawberries by Alexandria...
Dec. 12th, 2017
Holiday Cooking Tips...
Holiday Cooking Tips for 2019 Coming Soon...
The Holidays are Coming!
Stay Tuned...
The Holidays are coming...and I've got some awesome new recopies to share with you guys!
From Puerto Rican Lechon, Pernil, Pasteles and Coquitos...to Cuban Mojito, Garlic Plantain Oregano Mojo, Avocado Salad, to Black Bean Soup! All the most amazing Latin food you can stomach...as well as some good old American Classic Favorites...You gotta put some Soul Food in there too!
Summer Time is Coming...
Yum...Yum...Yum!
So, in honor of me returning home after four years, we'll be doing what I like to call Cali/NYC fusions. Taking the best of New York Summer foods, jams and the like, and fusing them with some of our own Cali style!
From Tostones to Raspados, it's sure to be a blast! We'll be uploading a new video every week beginning in the month of June. Since I'm final;ly returning home, I'll actually have the time to devote to the blog and videos, so look for some crazy fun, spot lights of aspiring chefs and chefs alike, the culinary business California vs New York, and just all around fun with cooking.
As Well, I'll finally get around to posting events from the last year like Rihanna's Ball, Joey Badass' release part, 20th Century Fox Holiday Hunt...etc.
Just bare with us, we'll be moving from NYC to Cali at the end of the month.
Thanks Guys,
Love Ya!
Updates...May 2019...
Going Back to Cali....
So, I have finally had my fill of New York City...
Needless to say that I fricken miss a real living wage (whether you have a degree or not, btw I have three) it still isn't a decent living wage unless you are seriously Kardashian rich, and well maybe.. melanin challenged?
Anyway,
it was time. I've spent the last four years in NYC, and besides loving my Borcuia people (not a lot in Cali) I don't like much about NYC. Its an acquired taste, believe me. So, I'll be returning home next month.
Updates...
Aug 29th 2018...
So I took a new position at a Japanese Yakatori Rest...
I'll update you guys at some point.
The food is awesome, yet, it involves a LOT of Prep! Lol...
I took it, because although I consider myself an awesome Sushi Maker...Yakatori is probably the only cuisine I wasn't familiar with!
I'll update you guys at some point.
The food is awesome, yet, it involves a LOT of Prep! Lol...
I took it, because although I consider myself an awesome Sushi Maker...Yakatori is probably the only cuisine I wasn't familiar with!
Happy Holiday ...
Holiday Recipes...
Holiday Rub...
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon smoked Paprika
- 1/2 teaspoon garlic powder
- 1 (14 to 16 pound) turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
Old Fashion Southern Apple/Cranberry Stuffing
- crumbled Corn bread (recipe below)
- 1/2 cup salted butter , diced into 1 tbsp pieces
- 2 cups diced celery
- 1 1/3 cup diced purple onions
- 3 cloves minced garlic
- Salt
- 2 large Granny Smith's (1 lb), cored and chopped
- 1 cup dried cranberries
- 1 teaspoon fresh rosemary
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- poultry seasoning
- 2 cups chicken broth, or to your desired consistancy
- Melt butter in a large skillet over medium heat. Add celery and onion, season lightly with salt and saute until softened, about 10 - 13 minutes. Add in apples and saute until they begin to break down and soften "slightly",
- Remove from heat, toss in cranberries, 3 Tbsp parsley, rosemary, thyme and sage.
- Add cornbread in an extra large mixing bowl. Pour apple mixture over corn bread, season lightly with salt to taste then evenly pour in 1 cup of the chicken broth and gently toss mixture. Slowly pour in more broth as needed (and gently toss) until bread has nearly soaked entirely through. You can o add as much as you like; however be mindful that the more broth you use, the longer it will take tyo cook, and if you over do it, it may come out mushy, more like polenta lol..
- Spray a 13 by 8-inch baking dish with non-stick cooking spray. Pour bread mixture into baking dish and; but instead of smoothing it over evenly, leave it a bit clumpy in some areas, adding texture to it. Cover baking dish with foil and bake in preheated oven 15 minutes to 30mins, depending on your consistancy. Stuffing is cooked, when a toothpick comes out clean from the center, just like a cake.. Serve warm sprinkled with remaining 1 Tbsp parsley.
- Happy Holidays!
- In a 9x13 inch pan cover the bottom of the pan with fruit, jiuce and all.
- I like to mix froxen and canned peaches, because it taste better.
- Now, you basically "DUMP" the cake mix over the fruit, then covering evenly with a fork or spoon.
- I like to leave use a fork, so that I can make ridges in the cake mix, so it adds not only texture, but pockets of gooy goodness when cake is done.
- Now take your pats of butter and top the entire surface, making sure that you place butter over the grooves and ridges that you've made. margarine.
- Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.
Old Fashion Buttermilk Cornbread...
- 1 Tbsp bacon drippings
- 2 cups cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 Tbsp sugar (optional)
- 1 egg (optional)
- 1 1/4 cups buttermilk
- 6 Tbsp unsalted butter, melted
1 Preheat pan with bacon drippings: Put the bacon drippings in a 9 or 10-inch cast iron skillet and put the skillet into the oven. Then preheat the oven to 400°F with the skillet inside. (If you don't have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)
2 Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.
3 Pour batter into hot skillet and bake: When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.
Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.
Rest bread in skillet, then serve: Let the bread rest for 10-30 minutes in the skillet before cutting it into wedges and serving.
Nov...
Tis Almost the Season....
Hey my lovelies...
We haven't done any recipes for the last two months, due to the fact that I took a new position as an Executive chef, and I have massive book deadlines! Uggg! I'm slated to release 4 Paranormal Romances for my series...and due to the new job...my editor is all in my ass!
Lol...so I'll catch you guys soon, and will finally get around to posting that new vid LOL.
Oct 31st...
Happy...
Halloween!!!!!
Sept 6th 2017
Frustration at it's Finest!!!!
So I've been back in New York City for almost a month now...
I have "NEVER" worked this hard to find a job in my life!
Usually, the fact that I have 21 years of experience in the kitchen gets me most of the jobs that I apply for; and if not it most likely has to do with scheduling conflicts.
However, what I'm not used to is the sort of;
"Work for Free" concept!
Where restaurant owners have you come in and work a total of 2-6 hours; then say thank you, we'll consider you for the position when we make our final choices? As well, that amount of time is not paid for either?
Wait...What?
I don't know any CALIFORNIA CHEF who would ever go for that.
Not to mention train fare to and from these positions; as well as normal fare for interviews.
So, it's been almost a month now, and still I haven't found anything.
You guys wish me luck!
Aug 21st 2017
From L.A to NYC again...
Back to the City that
Never Sleeps...
I'm quite happy to have returned to New York . Although my native Los Angeles can be a blast, and is on the cutting edge just like NYC; they are certainly not the same.
This week I've done some interviewing, yet, was a bit perturbed at all the "NYC Experience" tags. I've been a chef for 21 years, and it just makes me crazy that I can't apply to a job that says that I should at least have 2 years "NYC Experience" when I have 21 years from Fine Dining...to Banquets...to Catering...to Film set up...to basic fast food; yet because I have a few months nyc experience it disqualifies me from the job?
Such is NYC...
However, I'm back on the scene, and will be posting some new vids soon as I'm settled. I learned these awesome burgers when I did my stink at Big D's Pomona; and would love to share them with you! Cook on my lil foodies, and I'll see ya next week.
Also, don't forget; if you like Sizzling Hot Romance...check out my book titled "Chef's Like it Hot!" on sale @ Amazon today ;)
Eating is a simple necessity...but no one says you have to be
"Ordinary" about it! Add some Fiya to it!
"Ordinary" about it! Add some Fiya to it!
Do you...the way you want to...from
Elegant...to basic every day Fare...
It's all up to You!
Elegant...to basic every day Fare...
It's all up to You!
Life Hacks...
How to Plate like a Professional...
Next week we'll be discussing how to plate like a professional. One of the things that you learn in culinary school is to have an eye for color. You can take something as simple as the cucumber, baby tomatoes, carrots & spring mix salad above and making it look absolutely fab...because it is all about creating something for the eye to feast upon.
Next week I'll show you how to make your dinner parties sparkle, with a few simple plating tips.
So...stay tuned for the video ;)
Chile Fries Big D's Pomona...
Beef Tarragon Meringue w/Balsamic Syrup
NYC Ex. Party...
NYC Ex. Party...
Beef Empanadas
Nina's Bachelorette Party...
Nina's Bachelorette Party...
Books...Books...Books...
For Your Reading Pleasure...
To All my Female Chef's out there who love Sizzling Hot Multicultural Romance; with lil Sabor Latina in it?
If so...Then Check out my
Book: "Chef's Like it Hot! On Sale
@ Amazon...Barnes & Nobel...and a host of other retailers...for details on books...head over to www.alieinfante.blogspot.com ( Interracial Historical &
Multicultural Contemporary Romance) www.alexandriainfante.blogspot.com and
www.poisonedpin.webs.com
for some kick ass Multicultural Paranormal Romance
Every Day Cooking Made Easy...
"Cooking is easier than you think...and most times you "Don't"
need to be a professional...but you do need a love for Cooking!
need to be a professional...but you do need a love for Cooking!
I Love what I do!
Chocolate Devil's Food Cake w/ Bailey Cream filling/White Chocolate Icing & Chocolate Syrup by Alexandria
What's on the Menu...
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.
My mother was an enthusiastic chef but wildly disorganized, and often preferred purchasing yet another jar of mace or chili powder rather than having to hunt down its last incarnation.
Vids by Me......
Recipes of the Week...
PER SERVING: 427 cal., 6 g total
Prep: 20 mins
Bake: 15 mins at 450°F
Ingredients
1/2 cup honey, slightly heated
2 tablespoons reduced-sodium soy sauce
2 tablespoons jarred chopped garlic
1 tablespoon lime juice
4 salmon fillets (about 5 oz. each)
2 cups cooked brown rice
2 scallions, sliced
1/2 cup cilantro, chopped
Steamed snow peas
Directions:
Heat oven to 450 degrees. Line a baking dish with aluminum foil and
spray with nonstick cooking spray.
In a small bowl, whisk together honey, soy sauce, garlic and lime
juice. Place salmon, skin-side down, in prepared dish and spoon half the sauce
over top. Bake at 450 degrees for 10 minutes.
Spoon some of the remaining sauce
over salmon; bake for an additional 5 minutes. Broil salmon 1 minute, if
desired, until lightly browned.
To serve, garnish salmon and rice with scallions and cilantro.
Drizzle remaining sauce over salmon and rice. Serve with steamed snow peas, if desired.
(not my recipe)
Happy Eating...
Bobby Flay & President Obama
Easy Decadent Desserts...in Less than 30minutes...
Easy No Bake Desserts...
Root Beer Float Pie
Everyone loves desserts...Well at least most of us LOL!
The awesome thing...this one you can make in 30minutes...and the greatest part?
You don't have to heat up the oven!
TOTAL TIME: Prep: 15 min.
CHILLING TIME: 15mins
MAKES: 8 servings
Ingredients:
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
3/4 cup cold diet root beer
1/2 cup fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 graham cracker crust (9 inches)
Maraschino cherries, optional
Freeze for at least 8 hours or overnight.
Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.
Yield: 8 servings.
(Not my recipe)