New Year, New Site!

Hi, if you've landed here, I've moved my blog to my new and rebranded website, so PLEASE visit me at wokstar.us/blog!

This will be the last post here...
I was invited by NBC Miami to celebrate Chinese New Year with their audience and thought you might enjoy some funny things that happened and the three lessons I learned:
– check lists are only good if you actually check them
– sisters are helpful except when their shots are of producer’s backs
– you can’t always trust your GPS

Thanks to Betty Yu, news reporter for NBC Miami for hooking me up with the producer for the Today Weekend Sunday Show to celebrate Chinese New Year!

Jennifer Reeves, meteorologist made my cooking segment so much FUN! She’s the BEST, got right to my cooking classes and Wok Star Kit, what a STAR!

I got Jennifer to stir fry and had to apologize because she had to use a plastic spatula, yuk! While packing for the TV appearance, I forgot to repack my spatula even though I checked it over & over, so thank goodness there was one in the studio drawer! This goes to show the IMPORTANCE of a good tool and why my spatula is so perfect.

Uh the spatula wasn’t the only thing I forgot, I also forgot the dish to put my prepped vegetables prior to the stir fry. Good thing I can think fast and used the red paper plates!

Sharon Lawson, news reporter had a taste of the Sizzling Shrimp dish and asked about my Chinese New Year table setting before winding down the news show. I can’t wait for them to join me in a Wok Star class.

After the show, we were chatting and Sharon thought she was supposed to sprinkle the contents of her red packet into the Shrimp dish! Good thing Jennifer stopped her cause she knew it was a buddha inside!

It was fortunate my sister, Valerie was visiting and was able to help me. It’s not easy to drive, work the GPS, setup and take photos as well as focus on my message, ha, ha!

Thanks to Yari, the floor producer for all your help. Sorry, my sister only got your back! Wow, you were fantastic running the whole show. I love how the reporters and producer would say, “oh, 15 seconds is a long time!” Really?

Thanks NBC Miami for inviting me!

How Do I Come Up With A Dish?

It's like anything in life, the more you do it, the better and easier it gets! Folks are always asking me how I come up with a dish?

Well, I started a series on my main blog: Be a Wok Star, on my 'thought process' and how I come up with a dish. Yesterday's post, Buy What's Seasonal & Fresh really says it all. I don't know till I'm shopping and prepping & then even change mid stream.

There are may factors: what am I craving? Balancing textures, flavors, spiciness, saltiness. Can my leftovers be eaten hot or cold? How do I want to present my dishes? The last and most important is listen to what your body wants!  And I'm not talking about chocolate bons bons, ha.  Talk about your body is your temple and mindful eating, it's what I try to practice daily. I've recently lost 6 pounds and can fit into clothes I've not worn in years and I feel GREAT! 

I know you're saying, "how does that help me?" Well, with baby steps and just trial and error and doing it daily or often!!!  Another way? I'm not saying don't use recipes, I'm saying recipes don't make you an intuitive cook, you're just following a set of someone else's directions. Use recipes as a guide for quantities, technique and inspiration. It's so much more FUN to add ingredients on a whim and be surprised with your results, voila! 

I've always said, once I understand the Why of something, it all falls into place. We've all watched Top Chef and how experienced chefs get voted off cause their dish failed the taste test! We don't need to be professional chefs, we just want to make a nice dinner for busy weeknights! My recent Asian Moussaka couldn't be eaten! I had to make it into a curry, no biggie.

So, today's lunch was leftover chicken wing, some pork stew and quinoa. Bit brown looking and one taste level, so I added pineapple cubes to give color & sweetness. Still needed something, so I added Yuzupao, a citrusy chili sauce to spice it up, what a difference!

Salad - I wanted crunch and got iceberg instead of usual field greens just to change it up. My friend Michele gave me fresh basil from her garden, that made it pop. I always add some sort of nuts for texture & extra health benefits. Dr. Oz got me into walnuts.

So, that's how I come up with a dish! Hope this helped. Leave me a comment if you have questions or want to share how you come up with a dish?!

More tips here Cook Like a Wok Star 1.0!

and here Curry Yoki Salmon with Salad (Wok Series 2.0)

Sent from my iPhone
www.wokstar.us

Easy Holiday Cooking

5 spice pork, wok fried veggies & soba noodles

When it's busy Holiday season and I'm juggling with sending out Christmas orders, organizing new venues and schedules for my cooking classes, I need to make it EASY on myself...
I roast a pork joint so there's enough for several meals. It's so simple, helps save time and most important, it's delicious! Also helps with cooking a batch of soba noodles, so all that's left to do is a side of stir fried veggies.

I serve the pork in different ways so it's not boring. On the first day, slice and eat, fresh out of the oven. Stir fried the veggies, tossed a little juice from pork joint on the soba noodles to give them some oompf! DONE.

I always cook more veggies, so there was enough of the whole meal for my husband's lunch box for the next day!

Only 3 seasonings for marinade paste:
Huy Fong Chili Garlic Sauce: 3 tblsp,
San-J Intl. tamari: 3 tblsp,
MySpiceSage Chinese 5 Spice powder: 3 tblsp
Pork butt was about 2 1/2 lbs.

Take out joint from the fridge an hour prior to roasting, use a fork and stab all over so marinade will infiltrate into joint. Slather marinade all over joint(that's why you want the marinade to be thick like a paste. If it's too watery, it just falls off) and let sit for 15 minutes. I didn't have 15 mins. to spare so I just threw it in the oven and still came out beautiful. While pork joint is roasting, I had plenty of time to prep my veg stir fry...

I found in my fridge: bok choy, yu choy, asparagus, zucchini and red bell peppers leftover from a cooking class. Added pumpkin, scallions. See how I lay them all out on my chopping board? Saves cleanup, go from board to wok. Also had my handy caddy with my Asian seasonings, everything I need to make my dinner go FAST!
Started off with heating my cast iron wok, add oil (started using Tea Seed Oil from Earthy Delight), add garlic and ginger, add firm veggies in one batch. When veggies are nearly done, add dash of tamari and sherry, squeeze of lime, EASY!

Plate the firm veggies.Fry leafy veg on its own.

Recombine firm and leafy veg in wok.

On the following day, I'll serve up pork cold with an interesting salad and red quinoa. Another day, I'll warm up the pork in my wok and eat with whole wheat pasta and different veggies to change it up. Add a side dish like my Easy Kimchi which is crunchy, light, refreshing and gives your dinner a little kick. My mom always says pickles 'open up your appetite' and helps you to digest your food. In Asia, some restaurants serve this as an appetizer, I always look forward to these, restaurants make their own so they're different.

Here are lots more ideas for your Holiday meals, all cooked in my cast iron wok...

Stir Fry without recipes

Wok Up your Own Creations

One Dish Wok Meals

Organic and Farmers' Market
It's lovely to visit farmer's markets because you never know from one week to another what produce or new ingredients they have to offer. I keep updating this growing list. I added many new links, here are 4 new ones:
Take a look at Hong Kong Market where people like to shop right before they cook their dinner!

A new virtual friend, Carolyn who's starting a 'Wok Garden' with seeds I sent her for Asian veggies! Very exciting to see their progress, scroll to bottom of page.

Peter's (Jungle Walls) new hydroponic, stand-alone plant towers enables ANYONE to grow fresh herbs or veggies! Even if you don't have a garden or green thumb, cause it's got all the nutrients and timer to water and feed them at the bottom.

Lastly, a new South Miami Green Market just launched last weekend offering up some wonderful produce.
Go check it out.

Happy Holidays, how do you save time when cooking for your holidays?

Cobaya Guinea Pigs Miami (Updated)

Chef Jeremiah's shiny Gastropod roams Miami.
It took a year to build out. Often you'll see him
at Wynwood's Art Walk, 2nd Saturdays of the month.
Wonderful to pick up a yummy snack after trekking
into all the art galleries.

I'm certainly no gourmand or foodie but enjoyed seeing how this Cobaya was produced and meeting other foodies. I'm just the opposite spectrum of gourmet cooking, I focus on teaching easy, one-dish dinners using a cast iron wok. Food for Thought organizes these Cobaya Gourmet Guinea Pig dinners and did a great job! He named this one, Podzilla, mix of Gastropod and Chadzilla, and it's upscale 'streetfood'. Cobaya is an underground supper club in a secret location that's only revealed after you pay. You don't know what you're getting fed till you get there, hence "guinea pig". Subscribing is the only way to get into these Cobaya events!

Here's a bit about my own pursuit of good, reasonably priced Asian eats and cultural events in South Florida, I came up with Hoh Wok Club. I held a few gatherings but then good Asian restaurants dried up so I took a hiatus. I'm excited to work on a series of events with a few modern Asian eateries that have sprung up, so if you're interested, subscribe to my blog or visit my site for latest updates.

Chef Jeremiah Bullfrog explains Podzilla! It was fun to hop
from one station to another to pick up your next dish.

Chefs: Mike, Kurtis Jantz and Chad Galiano
(Chefs at Neomi, Trump International Beach
Resort, Sunny Isles, Florida.) Trio worked
under dim lights, sweltering heat and did a
great job! It's terrific they get a chance to
showcase their 'offbeat' side at this Podzilla
and we are eager Guinea Pigs!

Chowfather help set up!

DJ Kiko kept the energy UP! Enjoyed his music.

Lovely under the tent. It was quite humid. I slathered on Revlon's Skin So Soft to put off mosquitoes and humans (oops.) I sat with this wonderful enthusiastic foodie couple (in photo above.) Wow, they really get into it. Nice seeing blogger Paula of mangoandlime, I always enjoy reading her blog, she's written about other Cobaya dinners. Met another food blogger, tinkeringwithdinner. Take a look for his point of view!

I also sat next to a Korean/American attorney I met years ago at an APABA event. The real buzz is she's going to help prep for the next Top Chef. Can't reveal location. There was also a plastic surgeon, so you see, you just never know who you'll meet!

The problem I have with western style rectangular tables is that you only 'meet' and have conversations with your immediate neighbors. In Asia, you mostly see square tables or big rounds so you have eye contact with everyone at your table and the conversation and food can also be shared easily, all about 'community'.

It was really a lovely setting with the water and boats back
of the American Legions Park at 64th/Biscayne where
Harvey took over running the bar and restaurant. Thanks
to Harvey for hosting us. Never knew they had a view in the back.

Octo Salpicon was very tender and tasty, served with
Summer Spritzer of salted watermelon, tomato, tequilla.

Brine Fried Chicken, Big Mike's potato salad,
buttermilk-chicharrone biscuits.

French Quarter Chicken Livers with hot pepper fluid gel,
evoo-sea salt crackers.

"Baha" Fish Taco Salad: Swordfish, cabbage, chipotle,
tortillas, pico de gallo.

Bahn Mi Tacos: pulled pork in trotter jus, nuoc cham,
pickled radishes & cilantro salad
Mississippi Delta Tamales:
cornmeal tamale, tomatillo, tomato ketchup

Eddie Bragin did some incredibly intricate designs on these
stainless steel bottles used to dispense cream/foam?
Do visit Eddie's website to see his beautiful art and design.

Chefs assembling tamales.

Nice arrangement with floating candles and flower.

Steve, Blind Tastes chatting to Carla (Jeremiah's wife)
and baby Sydney. It was nice getting to know J & his
family and hear about their Pod trips.
If you live in Asheville, Weaverville, the
GastroPod is visiting July 3 & 4. Check his site
for latest schedule and his creative events.

I missed out on the Crispy White Corn Cake
(everyone raved about this dish and kept
rubbing it in just cause I missed it.) and Double
Decker Slider Burgers because everyone was
eating way too fast! Well, I couldn't fit in the
burger, I was stuffed. It got too dark to shoot
the two desserts: Root Beer & Bourbon Floats

and White Chocolate Cupcakes.

I would love to hear your personal take on an "underground" dinner in your town but keep it light.

Here are 2 reviews of 'underground' dinners. One from a reporter:
Steve Dolinsky, Adventures in Urban Eating. 12-time national James Beard Award-winner, occasional judge on Iron Chef America, currently Food/Lifestyle reporter for ABC7

And one from a food blogger and empty-nester:
She's Cookin

Here's a great listing of 'underground supper clubs" in other cities. Cobaya is listed.
http://www.saltshaker.net/underground-dining-scene

Fairchild's Food and Garden Festival

What a lovely way to spend a weekend!  I was invited to give a cooking demonstration and blog about Fairchild Garden's 2nd Annual Food and Garden Festival.

Schedule included a wide variety of cooking demos.

Banana nut cake for Ralph from Native Conch.

By the time I got there, nothing was left in the way of savory food!

I hope you'll make it to this event next year, it was a lot of fun meeting people who also enjoy fresh local produce and getting to know the farmers.  In the meantime, I encourage you to shop at your organic and farmer's market or visit Redlands if you live in Miami before it gets too hot!  My post on Seasonal Foods has lots of meal ideas and tips.

Nothing excites me more than seeing and smelling beautiful, fresh produce. 

I was a bit upset I didn't end up buying any produce because I'd just given a cooking class and always have  leftovers.  My parents went through a war so we were always taught never to waste food.  It drove me crazy to see all the food and not get any.

Selection of colorful and interesting combination of teas!

There was a lovely variety of farm produce.  I will be posting a series since there is so much to share. This first one will give you a little peak.

I had one of Gaby's Tropical Ice, cold, yummy and creamy mango.

She grows her own fruit to make these desserts!

What I love about giving live presentations is that it gives me a chance to interact with people. It's a great way to find out the problems people have with stir frying in a wok!

I prepped in Fairchild's lovely kitchen and practiced what I preach, see the chopping board with grocery bag for the trimmings?

Here's swiss chard, red bell peppers, mustard greens, zucchini and carrots.

My produce were generously sponsored by Whole Foods Market in Coral Gables.

Shrimp were rinsed and dried with paper towels. A very important step, so you don't dilute your marinade and also prevents your shrimp from getting tough and chewy.

 I didn't realize my friend, Irene took this picture behind me. 

My demo was very well attended with over 60 signed up for my free newsletter, thank you for your interest!  There were a lot of questions posed mostly by guys! Thanks to Fairchild staff and volunteers.

 

See Peter Kastan's Miami River Wall video who was a speaker at this event.  Miami River Wall's new living, hydroponic herb, chili, edible flower wall will be hosting a series of my Wok Star cooking class so I hope to see many of you there!

Hani Khouri cooking up a fresh batch of falafel.

He was featured in Edible South Florida's Spring Issue with his cute kid goats and online. Do subscribe or pick up your copy from your nearest Whole Foods Market. It's full of stories, resources and has a calendar of all things edible and organic. Thanks for listing my cooking classes.

Katie, Edible South Florida publisher/editor and Annie, Special Events, Fairchild Tropical.

 My lunch: Falafel with pickled radish and 

hummus wrap from Hani's Organics.

In an upcoming series, I'll share a video of Food Network Celebrity Chef, Simply Delicioso Ingrid Hoffman making a fabulous mango and papaya dish as well as many more wonderful food stalls.