Eliana Meets Iron Chef Cat Cora - Saturday, October 25, 2008

Hey Young Chefs!

Today, I met awesome Iron Chef Cat Cora!! Macy's department store had a grand opening at the Esplanade Mall in Kenner, Louisiana. To celebrate, Chef Cat Cora cooked some delicious dishes. She is a chef on Macy's Culinary Council. Here is Cat Cora cooking crab cakes. Yum! Yum!

















Don't worry. The balls above her head didn't fall down and crush her. LOL Here is Chef Cat Cora's recipe for Crabcake Sandwiches with Avocado Salsa and Mango Coulis. This recipe appears in her book, Cat Cora's Kitchen: Favorite Meals for Family and Friends.

Crabcake Sandwiches
Ingredients:
2 c. canola oil
1/2 lb. crab meat
3 tbsp. red onion, finely chopped
2 tbsp. scallions, thinly sliced
1 1/2 tbsp. red bell pepper, finely diced
1/4 c. mayonnaise or aioli
1 tbsp. Tabasco
1 1/4 c. bread crumbs
2 tbsp. fresh lemon juice
1 1/2 tbsp. Worcestershire sauce
1 c. flour
1 egg, beaten
1/2 tsp. salt
1/4 tsp. pepper

Directions:
In a 10 inch saute' pan, heat 1 cup canola oil on high heat. Test readiness with a piece of bread. Turn heat to medium. Check temperature with thermometer. It should read 375 degrees. In a medium mixing bowl, combine crab, onion, scallions, bell pepper, mayonnaise, Tabasco, bread crumbs, lemon juice and Worcestershire sauce. Mix until fully incorporated. Make 3 oz. cakes and dredge in the flour, then egg and the remaining bread crumbs. Lay the cakes in the oil and pan fry for 5-6 minutes. Remove and place on a paper towel and season with salt in a mixing bowl.

To serve crab cakes, spoon puree' onto the plate in a small pool. Slice the cake in half and lay the bottom portion in the puree'. Spoon avocado on top and place the top of the cake on the avocado like a sandwich. Top with a small amount of avocado and garnish with a cilantro leaf. Serves 4-6.

Avocado Salsa
Ingredients:
2 avocados
2 tbsp. lime juice
1 tbsp. cilantro
2 tbsp. red onion, finely diced
1 tbsp. olive oil
1/4 tsp. salt

Directions:
In a medium mixing bowl, combine all ingredients. Mix well and refrigerate until ready to use.

Mango Coulis
Ingredients:
2 mangoes
2 c. water
1 tsp. confectioner's sugar

Directions:
In a blender, combine all ingredients and mix until smooth. Refrigerate until ready to use.

Here is Cat Cora with the plated food. She also made Basque Rubbed Shrimp Skewers with Chimichurri Sauce. My favorite dish was definitely the crabcake sandwiches. Delish!

















Cat Cora talked during her cooking demonstration. She told us that she was from Mississippi. She's a Southern girl, like me. She has two children, both boys, 18 months and 5 years old. They are lucky to have a chef for a mom! I bet they grow up with the best meals!

After Cat Cora cooked, Mommy and I met her. She gave me a high five and a hug. We told her about my blog and we hope she comes and visits! I can't wait to try some of the recipes in her cookbook that she autographed for me! I especially want to make Spanokopita and Milk Pie! Iron Chef Cat Cora says, "Keep Cooking!"

It was so exciting to meet Cat Cora. I can't wait to watch Food Network's show, Iron Chef, and see Cat Cora win!

Remember, cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Book Review: Everything But the Kitchen Sink: Weird Stuff You Didn't Know About Food, Saturday, October 25, 2008

Hey Young Chefs!

I want to tell you about a fun and fabulous book about food.

Everything But the Kitchen Sink: Weird Stuff You Didn't Know About Food
By Frieda Wishinsky and Elizabeth MacLeod
Illustrated by Travis King
Fun Non-fiction
ISBN-13: 978-0-545-00398-8
ISBN-10: 0-545-000398-9

Everything about Everything But the Kitchen Sink is fun and cool. Inside, you will find weird facts, science experiments, and even scrumptious recipes like Haystacks. Here are some freaky facts about food perfect for the weirdness of Halloween:

• Get Back, Jack! - Jack-O-Lanterns go back to the Irish tale about a trickster named Jack who was condemned to wander the earth for eternity. A flame was placed inside the Jack-O-Lantern to light the way for travelers so they didn't get fooled by ghosts who appeared on All Hallow's Eve.

• Chopstick Etiquette - If you visit Asia, you better not leave your chopsticks sticking up in the air, especially not inside rice. In Japan, this custom is done only at funerals. Passing food from chopstick to chopstick is also a NO-NO! That is only done with the bones of a cremated body at a funeral. Ooooooooooh...

• Bark from the Dead - In Thailand, they believe that if you eat dog, the dog's spirit will possess you. Also, don't eat before your elders or you will turn into a dog in your next life! Woof!

• Good Luck, Bad Luck - Some people are super superstitious, especially when it comes to salt. Don't spill salt or you'll have bad luck. To bring the good luck back after you spill salt, throw salt over your shoulder.

• Grab some Garlic! - Vampires are not fond of strong odors. To keep them away, get some garlic and keep it close! Besides, garlic tastes good and you should always have some in the kitchen!
  

Everything But the Kitchen Sink is crazy cool so get reading, young chefs!

Remember... cool kids cooks (AND READ) so get creative in the kitchen!

BONE Appetit (hahaha), Eliana

Scared Silly in St. Bernard Parish - Saturday, October 25, 2008

Hey Young Chefs!

Today I helped my mom, Author and Storyteller Dianne de Las Casas, with her show, "Scared Silly" at the Council for Aging for the St. Bernard Parish Library in Chalmette, Louisiana. Above, I am dressed as a witch. Below, I am posing for a picture with a fan.






















Mommy performed Scared Silly spooky tales. My favorite was "The Ghost of Mabel Gable." Here I am, helping her perform a song she wrote called "Shake-a-Shake Them Bones."

















Afterwards, we took pictures outside. This is me by the bale of hay.

















And here I am, chillin' on the swing.

















We cooked up some fun in the story cauldron and had a great time!

Remember, cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Eliana's Spookover - Saturday, October 18, 2008

Hey Young Chefs!

Saturday was the night of my Spookover! 7 friends came to my house for a spooky sleepover. We were treated to ghoulish games, frightening food, creepy crafts, and spooky stories. The above picture is me dressed up as a pirate girl - Argh! Below, you can see all the costumed cuties!

















First, we did the ghoulish guessing game where we had to guess which monster was pinned to our backs. Then we did a cool costume contest. I won first place. The princess bride and the hip hop dancer won second place.






















Next, we played "Pin the Hat on the Witch."






















The "Creepy Clothes Race" was so much fun. We had to race and put on different clothes - shirt, shorts, gloves, scarf, cape and hat. My team didn't win but we laughed a lot.






















The last game was "The Mummy Wrap." We were divided into 2 teams. The smallest person on each team had to be the mummy. The other team members had to wrap the mummy with toilet paper. We had to finish by the end of the song "Monster Mash." Afterwards, we had a toilet paper explosion.

















Check out our terrifying table display. We had Jack-O-Jam cookies, bloody pigs in the blanket, petrifying pizza party pinwheels, and popcorn chicken parts. Fun and frightening food!

















Look at the bubbling Witches Brew! (Here's a secret recipe: it's just one 2-liter bottle of 7Up and 10 scoops of Lime Sherbet ice cream).

















After we ate, we started making crafts. We made Batty Sock bats out of foam, googly eyes, socks, and Fiberfill.













After that, we made mummies out of strips from an old t-shirt wrapped around toilet paper rolls with googly eyes.






















Then we made boo bags from white paper lunch bags, markers, stickers, and chenille sticks.

















After crafts, we headed outside to the patio for marshmallow roasting and spooky stories. My favorite story was "Blood Red Lips."

















Finally, after spooky stories, we set up our sleeping bags on the living room floor and watched Ghostbusters. My cousin, Camrynn; my friend, Bienelyn; and I were the last ones to fall asleep after the movie was over.

I loved having a Spookover! It was tons of fiendish fun with a bunch of goblin girls. I can't wait to do it again! Have a spooktastic time with your friends.

Throw a party because cool kids cook and get creative in the kitchen!

Bon Appetit, Eliana

Sweet & Spicy Italian Turkey Cheddar Meatballs - Saturday, October 10, 2008

Hey Young Chefs!

I made Sweet & Spicy Italian Turkey Cheddar Meatballs for the LSU Tigers v. Florida Gators game. The meatballs make a perfect party food. Here I am rolling the meatballs.






















Here's the recipe:

Sweet & Spicy Italian Turkey Cheddar Meatballs
Ingredients:
1 lb. ground turkey
1 1/4 lbs. Italian sausage (squeezed out of casing)
1/2 c. plain bread crumbs
1 c. grated cheddar cheese

Sauce Ingredients:
2 c. spicy ketchup (or 1 c. regular km etchup with 1 tsp. Tabasco)
1 1/2 c. dark brown sugar
1 c. ketchup

Sauce Directions:
Combine all ingredients and mix thoroughly. Cook over low heat for 10 minutes, stirring constantly and let cool.

Meatball Directions:
Combine all ingredients in large bowl and mix thoroughly. Form into small balls. Coat with half of sweet and spicy sauce. Arrange on baking pan coated with non-stick spray. Bake at 400 degrees for 25 minutes. When meatballs are done, arrange meatballs in a deep dish and pour remaining sauce on top. Pierce with appetizer toothpicks.

Remember, cool kids cook so get creative in the kitchen! Go Tigers!

Bon Appetit, Eliana

Chicken Tortilla Soup - Wednesday, October 8, 2008

Hey Young Chefs!

Today, Mommy and I made her yum! yum! Chicken Tortilla Soup. We boiled the left-over left-over carcass (chicken bones) from the 40 Clove Garlic Roasted Chicken to make the chicken stock. Above, I am cooking 2 lbs. of chicken breast to add to the soup. This recipe only takes 30 minutes. It's super simple and delicioso!

















Chicken Tortilla Soup
Ingredients:
2 lbs. chicken breast, cubed and cooked with Mexican seasoning
4 c. chicken stock
1 14.5 oz. can diced or stewed tomatoes
1 10 oz. can mild Rotel tomatoes
1 14.5 oz. can corn
1 tbsp. minced garlic
1 tsp. cumin

Directions:
Combine all ingredients in a large sauce pot. Cook for 20 minutes over medium heat. Place 1/2 c. shredded cheddar or Mexican blend cheese in small bowl. Pour soup over top. Garnish with a handful of crushed tortilla chips. Finish with a sprinkle of shredded cheese.

Remember cool kids cook so get creative en la cocina (in the kitchen)!

Bon Appetit, Eliana

40 Clove Roasted Chicken Dinner - Tuesday, October 7, 2008

Hey Young Chefs!

Tonight Mommy and I made 40 Clove Roasted Chicken with sauteed mushrooms, polenta, and spinach salad. Above, I am placing the garlic in and around the whole roasting chicken. We also stuffed the inside with a bunch of uncut chives. It's a super simple recipe with totally yum! yum! flavor! Here is the table I set.

















40 Clove Roasted Chicken
Ingredients:
1 roasting chicken
Seasoning Blend of your choice
40 cloves of garlic (skin on)
1/2 small onion, sliced or bunch of chives

Directions:
Clean and season chicken on both sides (remove parts from inside cavity). Place in roasting pan. Stuff onion or chives inside the chicken's cavity. Place 40 cloves of garlic in and around chicken. Place covered in 400 degree oven for 1 hour and 30 minutes. When chicken is done, remove cover and return to oven for 10 minutes to crisp skin if desired. Garlic can be squeezed out of skin and spread on chicken. Delish!

















Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Beef Brisket Dinner - Sunday, October 5, 2008

Hey Young Chefs!

Tonight, Mommy cooked a HUGE dinner for the entire family. Everyone came over - Nana & Pawpaw, Uncle Gary and his girlfriend Aline, and my cousins - Jourdan, Camrynn, Ashlynn & Jasmynn. Actually, Camrynn and I helped Mommy in the kitchen. We rolled the meatballs, made the ladybug pesto pizzettas, helped clean the kitchen, and set the table. Here's what was on the menu:

Appetizers:
Lady bug Pesto Pizzetas
Stuffed Mushrooms
BBQ Chipotle Cheddar Turkey Meatballs
Roasted Garlic & Baked Brie Cheese with Crackers

Main Course:
Beef Brisket
Roasted Garlic Cheese Mashed Potatoes
Fresh Green Beans
Wilted Spinach & Sauteed Mushrooms
Garlic Polenta Patties
Fresh Pineapple

Dessert:
Berries N Banana Shortcake with Crema & Ghiradelli Chocolate Chips

Mommy made the beautiful floral centerpiece. She cut off the top of the pumpkin and scooped the insides out. Then she filled it with water and arranged fall-colored flowers inside. It's simple and elegant.

















I helped Mommy make dessert. Here my cousins watch as I cut and quarter the strawberries for the dessert. Hi Ashlynn, Camrynn & Jasmynn!

















This is what the dessert looked like when it was finished. Yum! Yum!

















My cousins want to come to an Eliana Cooks! Culinary Clinic. I guess I'll have to start teaching classes! LOL :)

Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Nine Roses Vietnamese Restaurant - Friday, October 3, 2008

Hey Young Chefs!

Tonight I ate at Nine Roses, a Vietnamese retaurant. An old family friend treated us to a marvelous meal. Above, you see Bo Nuong Vi, a sizzling beef dish. You spread butter on the portable burner. Then you place the thin slices of marinated beef on the burner and cook it. Next you take the rice paper and dip it in warm water to make it flexible. Finally, you make a wrap with the beef, lettuce, cilantro, mint, basil, noodles, and pickled cucumbers and carrots. Yum! Yum!

For an appetizer, I ordered Vietnamese egg rolls. They are hot, crunchy and delish!

















Here I am, happy and full! Maybe Mommy and I will be inspired to cook Vietnamese!






















Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Monster Mash Pumpkins - Friday, October 3, 2008

Hey Young Chefs!

I just LOVE Halloween! Check out the Monster Mash pumpkins I decorated. Mommy bought me a kit that was like Mr. Potato Head except it had monster parts for Mr. Pumpkin Head. We have ghosts hanging from our trees outside and a Frankenstein that greets you at the door. This month, I'll be creating some spooktastic recipes perfect for your thriller and chiller parties. In fact, I am having a "Spookover" (Spooky Sleepover) later this month to celebrate the scary season.

Have a BOO!tiful day!

Cool kids cook (and decorate) so get creative in the kitchen!

Bon Appetit, Eliana

Super Sirloin, Twice-Baked Taters & Grilled Cabbage - Thursday, October 2, 2008

Hey Young Chefs!

Tonight's dinner was definitely delish! Mommy and I made Top Sirloin steaks, tantalizing twice-baked taters, and grilled cabbage. Yum! Yum!

Here I am wrapping the potatoes for baking. Thank you, Aunt Heidi, for the idea to make bake potatoes with our steaks!

















I made my own seasoning blend for the steaks using three different kinds of seasoning including "Eliana's Magic Seasoning Blend."

















Once the steaks were seasoned, they were thrown on the grill. We also grilled cabbage, which came out fantastic. To grill cabbage, cut the cabbage into four quarters. Drizzle with a little olive oil, season to your liking (we added minced garlic too), and wrap in foil, leaving a little air pocket at the top. Grill for 45 minutes to one hour on low heat. Here is the recipe for our potatoes.

Tantalizing Twice-Baked Taters
Ingredients:
4 Russett or Idaho Brown potatoes
1 1/2 c. light sour cream
1 c. grated Cheddar cheese
1/2 c. grated Pepper Jack cheese
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. white pepper

Directions:
Wrap potatoes in aluminum foil and bake potatoes at 400 degrees for 45 minutes. Remove from oven and remove foil. Scoop out insides of potato and place in large bowl. Place empty skins back in the oven to crisp them (without foil) while you prepare the filling. Mash potatoes. Add remaining ingredients to potato and mix thoroughly. Spoon into potato skins and bake for 20 minutes. As soon as spuds are taken out of the oven, top with a little cheese and chives (optional) for presentation. Serve hot.

















For dessert, we had bananas and fresh blueberries with a little Mexican table cream poured on top. Then we sprinkled dark chocolate chips and added a dollop of Cool Whip. Talk about tasty!

Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana