CHEF'S NITE OUT

I've spent the last 3 days up to my elbows in tails, tongues, and butts...no I haven't ventured to the 'dark' side (not till the weekend :-) )...No, I've been prepping for the one of the biggest fundraisers for Food for Lane County, our local foodbank.  I am serving up some interesting fusion savory cuisine that involves lengua (tongue), oxtail, and pork butt....I'm also serving a Southern favorite in my house growing up--Sweet Potato Cobbler; I'm adding a Lavendar Caramel Sauce drizzle which should take it right over the edge.  There will be 5 floors of food and booze--all you can eat and ALL of the proceeds go to eradicating hunger in Lane County. No one gets paid, all volunteer efforts so if you didn't get your ticket, there might still be time. Yesterday I heard they were down to 50 left.  I know for a fact that this event sells out just about every year! Fun, fun, fun and you best come hungry! Hult Center, 6pm-9pm....Happy noshing!

Stay tuned for after action pics......

Taylor Swift and ALMA FOODS

Nashville is my "Graceland" so when I visited recently, I had to hook up my girl TayTay with some soulful rubs.  They look so good next to her costume for her 'RED' Tour don't they? Put's the 'fancy' in her feet for sure----and yours too!

MARDI GRAS

I just HAD to have some Cajun this past week in honor of Mardi Gras so I pulled out my skillet and seasonings and whipped up some Jambalaya.  Forty minutes later, I was taken back to my many trips to the French Quarter and wanting to whip up some Etoufee and Red Beans/Rice but my stomach wouldn't allow much more.  Jambalaya was A....(wait for it)...MAZING!!!  That's right---I'm tooting my own horn because when a dish comes together this easily and ends up tasting that good, I amaze even myself sometimes!  Plus, it's nice to actually cook a great dish for yourself when you're always cooking for others....yummmmmm.  Took some pics of the process in stages before I devoured a bowl.....check them out.....I TOLD you WE could do the same for you but now you'll have to wait till next year (unless you can't wait to fix your Cajun cravings).  ALMA CATERING--"Food for the body and soul"..

Being a cook who 'cooks by intuition', I have a hard time writing out recipes but it was strongly suggested (by Social Media team, slave-drivers!) that I give y'all SOMETHING to go by in case you want to make your OWN Jambalaya....see below and have fun with it....!  The pics below show the dish from start to finish, from right to left....(too many Hurricanes when posting!) 

JAMBALAYA (one version--of many!)

Mix equal portions of Garlic Powder, Cayenne Pepper, White Pepper, Black Pepper, Chili Powder, Paprika, Thyme, Oregano (both dried): this is your basic spice mix....

Saute 1 lb. raw diced chicken breasts, 1 lb. spicy sausage, 2 cloves minced garlic, 1 c. green/red peppers chopped, 1 c. chopped celery, 1 c. diced onions and PART of your spice mix (save other half for later) until onions are translucent and chicken is almost white.

Add 1 c. uncooked brown rice, 1 can (16oz) diced tomatoes, 2-2.5 c of water,  1/2 c frozen peas, 1/2 c. diced carrots, 1/2 c. sliced green onions...Bring to a boil, reduce heat, and simmer covered for 45-60 minutes.  Adjust seasonings using more of spice mix if necessary.  Chow down!

TRUFFLE FESTIVAL

I'm a bit behind in my posts but not in my desire to send out a great big THANK YOU to those who showed us much love at the recent Truffle Festival, in Newberg and Eugene.  What a heady experience with a group of fantastic, creative vendors using the prized fungi.  I infused our Meyer Lemon/Olive paste w White Truffle Oil from a truffle company out of Dayton, OR.  Amazing, heady flavors with the citrus, the briny olives, and the earthy truffles! Sold out of all our product and got rave reviews on our samples. Check out the pics....and drool....

THANK YOU!

You showed me great love last weekend at the Holiday Market and I send it right back!  From the setting up to the tear down, I had a BLAST chatting and noshing with old and new customers!  I was so busy the whole weekend; I had some people tell me on Sunday that they couldn't get close on Saturday so they came back! It's true---I had people 2 and 3-deep wanting to nibble and trade recipe ideas and buy up great stocking stuffers or 'thank you's' for someone on their business or personal list.  All great ways to show your gratitude and sooo much nicer (read: unusual) than the ubiquitous bottle of wine or candle.  I made it easy for them too--already gift wrapped w ribbons/bows and ready to go!  How much easier can I make it?  Hope the lucky recipients have fun experimenting and  the buyers can check out our local retail locations or on-line for a resupply.  Enjoy your holidays--from my 'Soil to your  Soul---it's all good'.

Holiday Market 2015

I love decorating! Whether it's a room in a house or a trade booth; I love visualizing a concept and then pulling all the elements together to create that vision.  Spent all afternoon putting my booth together for this weekend's Holiday Market.  Come out and visit me, Booth#8, "Aurora Blvd" and tell me what you think.  And you might as well taste while you're there and hell, pick up a last minute stocking stuffer or a thank-you for a business colleague or hostess gift.  I'll let you in on a secret: we are phasing out our red bag design and will be selling them for dirt cheap (even cheaper than on our website) so if you really want to stock up for yourself or give to others, do it at the show!  You won't be seeing these prices again--not for a looong time.  Happy Holidays!  The festivous for the rest of us.......

"When you're stressed and need a helping hand...."

Don't get wrapped around the axle with your 'to do list'; that's why Santa has elves and you do too---me and my crew (or for those who want personal attention, just me!)

I loooooove throwing a good party---big or small--I've done them all and I love to be your 'secret Santa' for these holidays!  There's still some time to book us and if not BEFORE the year is out, January or February work too (better idea frankly, after the chaos has died down). Just sayin'.

ALMA CATERING- 'from Soil2Soul, it's ALL good!'

Recipes from YOU!

When doing demos around the state, I always ask people to send me their creative ideas for using our product line so we can share with the rest of y'all.  You send, I test, I post, and you receive a complimentary sample of one of our flavors.  Thanks to Lisa for submitting her idea for the Meyer Lemon PDS---she sprinkles the DRY mix right out of the package over hot cooked pasta and prawns in a BIG bowl with some EVOO.  Toss and serve with a salad and voila, dinner! How easy is that?! She broke my record for getting dinner on the table!  Another client, Sue, uses the Lemongrass PDS as a filling for chicken breasts by mixing the dry rub with some ricotta cheese, stuffing the breasts and cooks them in a 350degree oven till done.  Serve with your favorite sides, rice and roasted veggies.  Wow! Another record dinner on the table and such 'fusion soul!' David sent me his recipe for baked beans. He added our Portuguese Smoked Pepper  right out of the packet along with his other ingredients to his beans, baked for an hour and OMG, the flavors!  Rich and smokey and yummylicious! Thanks to all of you and the rest of my 'Rockstar Cooks' out there. Holiday wishes and send me your dishes! 

HOLIDAY MARKET!

This is your personal invitation to party with me in Booth  #8 this Saturday, Dec 12/13th at the fairgrounds. You know I'll be hooking you up with good tastes and pulling your butt out of hot water with some great last-minute gifts! See you there!

Gratitude...

I never ceased to be humbled when I'm cooking for the 'truly hungry'.  I had the pleasure of prepping for our city's annual Thanksgiving dinner for the less fortunate, estimated numbers as high as 1,500-2,000.  Got a LOT of experience peeling yams, carrots, and onions! Also got a chance to meet some equally generous volunteers, one being the president of the community college who shared a workspace with me.  We are truly fortunate in this 'land of plenty'.