Grillin’ in Da Hood NYC Style My first cook - mixed grill on my Char-Broil Infrared Grill.

When I found out I was one of the featured bloggers for Char-Broil I was totally psyched for all kinds of reasons but the most exciting reason was the gear I was going to be hooked up with.

Little did I know that this over 200 pound behemoth needed to be assembled. No biggie I have some screw drivers and some wrenches, I can manage it, plus the booklet says it should take about 30 minutes. Well as they say in Spanish "no problemo." To read the whole post go here.

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Oxtails as a tropical delight? Thats right! I made pasteles.

Pasteles are a big treat around here because they are so labor intensive to make, all the folding and tying and what not, not too mention the effort that goes into making the masa but I was challenged recently to do something with oxtail and I decided to do this tropical delight.



I wont bother you with all the details - instead you can watch this dark and out focus video to see how it all gets done.

Basically I put some oxtails in the pressure cooker.

I made some masa out of squash and yucca and green banana and yukon gold potatoes and folded and wrapped and tied a bunch of mini pasteles and simmered them until perfect.

Then I plated up some tasty mini pasteles with some spicy pineapple salsa a little kiwi lime sauce, yellow tomatoes, red tomatoes, some cucumber and some micro greens - and thats all she wrote.

I am still here only better

You might have noticed that I have been a little absent from my blog as of late well there is a very good reason for that so with out mincing words and dangling participles to get you to read further and perhaps leave comments and click links to enhance my KLOUT and my search engine status and whatever else it is that bloggers subscribe to so that they can become "the one" I will just go right ahead and tell you. I am the new Executive Chef for two catering companies. I cant and wont tell you who these companies are since some of the clients wish to have that information remain confidential but let me reassure you that these are some good clients, popular names and popular places some famous and some not so. I could not be happier. I have had my eyes on this goal for quite some time from early on with my decision to become a personal chef and then the years of commitment that I have devoted to learning the culinary arts going all the way back to my youth. With this hurdle now hurdled I still have the high jump of television to contend with - I want a show! You have seen the Migrating Feast segments - that is only the beginning. Thank you everyone as you are my inspiration.