Saturday, October 23, 2010

Shakoor's Sweet Tooth: New York, Brooklyn


Get off the A train @ Utica, walk a few blocks to Marcus Garvey Blvd where Shakoor's Sweet Tooth in Brooklyn New York. Here you will discover some of the most amazing, soulful, and tasteful desserts. The baking excellence is revealed with every bite. You experience love, pride, soul, and power with every mouth savoring expression of creation. 

Recommended Eats @Shakoor's Sweet Tooth   http://www.shakoorssweettooth.com/

1. Peach Cobbler
2. Chocolate Moose Cake
3. Collard Greens
4. Macaroni & Cheese
5. Sweet Potatoe Pie





The Amazing Peach Cobbler 

http://www.shakoorssweettooth.com/











The excellent Chocolate Moose Cake 
@
http://www.shakoorssweettooth.com/


Taste for your self.


Wednesday, October 20, 2010

Sunday, October 17, 2010

Hearty Split Pea Soup


Split Pea Soup

16 oz. dried green split peas
12 oz. mini baby carrots
2 bunches of scallion onions
1 whole bunch of garlic
3 medium golden Yukon potatoes
1 medium yellow onion
5 whole slices of bacon (slice in halves)
2 x 32 oz. containers of chicken broth
Water
Black pepper
White salt
Lawry’s seasoning salt
3 bay leaves
1 bunch of thyme
¼ bunch parsley
String

Procedure:

1.     Rinse the peas and wash under cold water in a large pot, drain all water from the peas.                            

2.  Add the chicken broth to the peas, turn on medium heat, and place on stove to cook.                          

3.   Cut the bottom root side of the garlic bunch leave the garlic rind on. Place garlic cut side in broth and peas.                                                                                                                                                           

4. Take some string and wind the bunch thyme and tie tightly so no loose herbs are free. Wind the parsley in the same manner. Place both wound bunches of herbs and bay leaves directly in the pot of boiling peas and chicken broth.                                                                                                                                                    

5.   Place a lid on the pot and let this mixture boil for 35 minutes. 

6. Take the bacon and slice in halves for easy placement into skillet. Cook bacon until golden brown. Place bacon on plate. Leave bacon oil in skillet.

7.  Cut the potatoes into small cubes and place directly into the bacon oil. Cook on medium heat until semisoft.       
         
8. Cut the scallions half way to the green stalks, you only want the white part of the onion and a little green part is fine. Add to the potatoes and mix.
           
9. Once the potatoes are semi soft (not done all the way, half cooked). Take the bunch of garlic out of the pot of peas and place in ice-cold water. Take out the bunch of parsley and thyme as well. 

10.Add the potatoes scallion mix to the pot of peas. Add the carrots, yellow onions. Add 6-8 cups of water until the pea mix is completely covered. 


11.     Peel the garlic and chop, place back into pot.
12.     Crumble the bacon and add to pot.
 13. Add 1.5 tablespoons of white salt, 3 tablespoons of black pepper, 1.5 tablespoons of Lawry’s seasoning salt. Taste the broth for salt levels. Add more if needed (seasoning salt).
14.      Let soup boil for 50 minutes on medium low. 







                             




Wednesday Wine Night Picks


Wine pick: Pinot Noir 2008, Poppy made in Monterey County




Wine pick: Nero d'Avola-Syrah 2008, Famiglia Cielo made in Sicilia Italy



Wine pick: Pinot Noir 2008, Mark West made in Appellation CA Sonoma County




The Creator of Food Romance Forever


C.Clark masters soul food, gourmet, Asian fusion cuisine and organic foods. She has been cooking and creating for twelve years. C.Clark’s cooking journey began in her grandmother’s kitchen in East Palo Alto, CA. Where she learned basic fundamentals of using fresh ingredients, cooking from scratch, seasoning foods, spice mixtures, and traditional soul food recipes carried from her grandmother Ida who was born in Arkansas. Her earliest memories of cooking with her grandma she recalls, “ My grandma always told me don’t stand so close to the stove”! From a very young age C.Clark’s magnetism to the kitchen was obvious and quite natural. After moving to Santa Cruz, CA C.Clark began experimenting and cooking organic gourmet foods. While attending University California Santa Cruz she began to understand what it meant to cook rich on a college budget. So, she began shopping at local farmers markets, and collecting free produce from New Leaf Market. C.Clark began observing the wealthy residents of Santa Cruz spending majority of their time shopping for organic gourmet food, and surrounding themselves around the pleasures of rich food. “I would go to the beach with friends, and notice lovers having picnics on the beach, eating cheese, fresh produce, and drinking wine. From then on, I knew that was how, I wanted to spend the rest of my life. “  In her later years of living in Santa Cruz she attributes her understanding of cooking organic to the Smith family. She learned from Ashley Smith how to incorporate passion into her food, wine pairing, and the tastes of fine dining. “Ashley showed me true food romance. I learned the art of cooking with passion and fire in my heart. I learned the true meaning of transforming positive energy into expression and giving my creations to people that I love.” Now in New York C.Clark continues her journey of being a foodie and gourmet chef. C.Clark says, “ Whenever I have dinner parties now, I am always asked are you a gourmet chef? My response is usually a grandiose smile and I always say yes I am a gourmet chef by experience not by trade.” C.Clark believes in making love to people with her food. “I will give you the best mouth orgasm you have ever experienced.”