Beef or chicken fajitas recipe

Beef or Chicken Fajitas
By: Chef Cristian Feher
www.tampabaychef.com

With this recipe you can make delicious beef or chicken fajitas, Tex-Mex style. You will be pleasantly surprised how the use of Asian soy sauce blends these south-of-the-border flavours so well!

You can cut a lot of fat in this recipe by using a non-stick skillet, using lean meats, and omitting any oils.

Yields: 4 to 6 servings

Ingredients:
- 1 Lb of beef (Sirloin, Tenderloin, or New York Strip)
or
- 1 Lb of boneless, skinless chicken breast.

- ¼ cup of soy sauce
- ½ tbsp of cumin powder
- ½ tbsp of minced garlic
- ½ tsp of liquid smoke
- 1 tbsp of chopped fresh cilantro
- 1 large red bell pepper
- 1 large red onion
- Sea salt and fresh ground pepper to taste
- Tortilla shells
- Shredded cheddar cheese
- Fresh guacamole
- Low fat sour cream

Instructions:

1. Flatten out the steaks (or butterfly the chicken breast)  to no more than a ½ inch thick and coat with the soy sauce, cumin, garlic, liquid smoke, cilantro, sea salt and fresh ground pepper to taste. Rub the spices into the meat and let them sit in your fridge for 1 to 3 hours.

2. Julinenne the onion and pepper into slices and fry on a non-stick skillet until soft and cooked through (about 20 minutes). Remove and set aside.

3. Add the meat to the non-stick skillet and cook until done. As for the steak, it can be cooked medium, rare or well, as you prefer.

Easy ways to add fresh fish and seafood to your diet

Easy ways to add fresh fish and seafood to your diet
By: Chef Cristian Feher
www.tampabaychef.com

Adding fresh fish and seafood to your diet can jazz up your regular repertoire of weekday meals and provide you with low-fat, nutrient-rich, lean protein that tastes great. When you think about the inherent health risks of consuming meats and poultry laden with antibiotics, growth hormones and saturated fats, switching to a natural protein source like fish and seafood, with healthy essential fatty acids, is a no-brainer for health.

You may have kept away from seafood for several reasons. Maybe you don’t really know how to prepare it, or you don’t know what to buy. Or maybe you tried a really “fishy” (oily) fish when you were young and you never gave it a second chance. Whatever your reason, these easy tips and techniques will help to put it back on your menu.

Why is fresh fish and seafood healthy?

“Healthy” can mean different things to different people. But we can all agree that excessive fat, growth hormones and antibiotics are not healthy to eat. Most fresh fish and seafood just happen to be organic. It lived a natural life in a lake or ocean before it was caught, and ate a natural diet. Most seafood is free of growth hormones, drugs, and antibiotics. Fish is also high in protein which is easily digestible, so your body can make the most out of it. Some fish, like Salmon, even have healthy oils (omegas) that your body needs.

Yes, there are some farmed fish that are given growth hormones (Basa and Tilapia) and are fed synthetic fish food. Some are given food coloring in their feed to color their flesh (as in farmed Salmon). But the majority of fish and seafood out there is quite natural and free of unhealthy additives. At the end of the day I would rather eat a farmed salmon fillet, than a chemical-laden beef steak or chicken breast.

Easy ways to prepare fresh fish and seafood.

Some people may be intimidated by seafood simply because they have no idea how to prepare it. They probably don’t realize that fish cooks very fast and is actually a lot easier to cook than land animal protein. The basic rule of thumb with fish is: When the flesh flakes apart easily, it’s done. Shrimp are fully cooked about a minute or two after they change color to red or pink. Scallops cook quite quickly and can be eaten medium rare. In most cases, your fish monger can steam crab and lobster for you, or you can find it pre-cooked (when the shells are red) in your local grocery store. Start by adding fish or seafood to your diet once a week and work your way up as you become more comfortable with it.

The easiest way to prepare a nice fish fillet is to put it into a baking dish or cookie sheet lined with non-stick foil, sprinkle with fresh minced garlic, sea salt, pepper and butter or olive oil. Bake in the oven until fish flakes apart easily and serve with your favorite side dishes. You can also cook your fish in a non-stick skillet with the same ingredients I mentioned above. You can add different variations to change it up as you become more comfortable - soy sauce, ginger, garlic and chopped scallions, for example. Or you can take a whole fish, wrap it completely in foil with onions, olive oil, salt, garlic, and herbs and grill it in your BBQ until the flesh comes off the bone easily. Experiment, and have fun!

Shrimp can be sauteed in a non-stick pan with butter (or olive oil), salt, pepper and a pinch of curry powder, or Cajun spice for a few minutes. Cooking them on a skillet with white wine, salt, garlic and butter (or olive oil), and sliced mushrooms is also a great way to enjoy shrimp. They don’t take very long to cook. You can also add shrimp, crab meat, and scallop to fresh tomato sauce, or cream sauce for a great pasta dish.

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How to choose fresh fish for sushi and sashimi

How to choose fresh fish for sushi and sashimi

By: Chef Cristian Feher
http://www.tampabaychef.com/

You’re having one of those do-it-yourself weekends. Your bathroom is a new “sea foam” color, you gave your car and oil change and there is something resembling a wooden deck in your yard. Why stop there? You’re hungry. Why not make sushi? Sounds like a plan. But first, how are you going to ensure that the fish you’re buying is fresh? And more importantly, how can you assure it's safe to eat raw?

Frozen vs. Fresh.

Most people assume that sushi requires only the freshest fish. This is true. But a lot of the sushi you have eaten at your local Japanese restaurant has been previously frozen. And this is not necessarily a bad thing.

Ideally, your sashimi has been cut from a fish that, only hours ago, was swimming happily in the ocean. Many sushi restaurants use fresh fish that have arrived on ice (not frozen). These tend to be the more expensive restaurants. Your local seafood store may also have fresh tuna or salmon that arrived shortly after being caught. The positive side of this is that you end up with a really good, fresh product. But if you’re doing this yourself, you may not be able to tell if the fish has any parasites in it. A trained sushi chef has the skill and experience to be able to tell whether a piece of fish is safe to eat. Generally speaking, fish that touch the bottom and hang out in warmer waters (reef fish) tend to have more parasites, than pelagic fish like tuna (pelagic means that they constantly swim - they never stop) that live in colder waters and have less of a chance of coming into contact with worms or parasites.

You probably haven’t realized that most of the sushi you’ve eaten has been prepared using previously frozen fish. At first, you may think you got ripped off, or that it would be a lesser quality product. But that’s not the case. I actually recommend that sushi beginners use frozen fish. In my opinion, the quality is still good, and most people can’t tell the difference. The advantages of using frozen fish are several. First, you can buy more and keep it in your freezer for when you’re craving sushi. You can also purchase seasonal fish (like Chilean salmon) and keep it around for a while longer so that you always have your favorite fish for sushi. It’s also more economical.

The best way to make sure the fish doesn’t have parasites, besides visual inspection, is to freeze the fish. According to the FDA you must freeze the fish at -35 degrees F for 24-48 hours, or at 0 degrees F for 7 days. This ensures that any parasites that might be present in the fish will be dead. Most people’s freezers at home don’t get this cold, so what you can do is ensure that the place you’re buying your fish from has industrial-strength freezers that will reach that temperature. Most fish purchased IQF (individually quick frozen) have already undergone those temperatures at the processing facility and can be assumed safe to eat raw. I have had much success with IQF fish.  

Most times, I prefer to purchase frozen or previously frozen fish to make my sushi. I can buy more, at a better price, store it more easily, and have the confidence that I’m not going to get parasites. As I mentioned before, the quality of frozen fish is better than you might think. It’s actually quite good if it’s been processed quickly. Unless I caught it myself, I stick to frozen 9 out of 10 times.

Make-Up or No Make-Up:

You’re probably used to seeing that cherry red tuna steak or bright orange salmon at your local fish store. It looks really fresh and appetizing. But you probably didn’t realize that the bright red color in the tuna is a result of a process called “cold smoking” where they expose the tuna to carbon monoxide until it turns (and stays) bright red. This is done to “doll up” the fish in hopes that you’ll buy it. The bright orange or pink salmon, if farmed, has been given a mixture of fish food and food coloring pellets to color its flesh a bright color. These practices are not necessarily bad, since untreated fresh tuna would turn a chocolaty-brown color and the salmon might fade to a homely pink (this would not alter the quality). However, you should realize that color has nothing to do with freshness. So it’s very important that you ascertain the freshness of the fish first, and worry about the color second.

How do I tell if it’s fresh?

I’ve said this before, and I’ll say it again - your nose was put on your face for this purpose. Always smell your fish. If it stinks, don’t eat it. What is the definition of “stink”? Stink is when it has an offensive odor, or starts to smell a little like poop (which, unless you’re a princess, is offensive). Fish should have a light, natural fishy smell. It should smell like the ocean (not the Jersey shore.. the nice part of the ocean). It should not be an offensive odor. If you find yourself making the who-cut-the-cheese-face, or if you’re sitting there in doubt, put it down. There should be no doubt. There should only be a pleasant smile on your face when you smell it. Better safe than sorry. You should also visually inspect if for tiny worms, etc. which are are not very likely to be there.

What type of fish should I buy?

This part is really up to you. If you were in Japan, you would see that most every fish is game. Aside from your regulars - tuna family, salmon, trout, mackerel, cooked eel, cooked octopus, shrimp - you can try different fish like grouper, snapper, amber jack, etc. I sometimes enjoy trying new fish in the form of sushi or sashimi from my local fish monger. Sometimes it’s a hit, sometimes it’s not. But it’s always fun to try. Just be sure that you follow the safety and freshness precautions as above.

Storing your fish.

If you’re buying IQF frozen fish, just store it in your freezer. Remember to take the plastic wrapping off before thawing out in your fridge over night, then smell it once it’s thawed. If you’re storing fresh fish, time is of the essence. I usually buy it the day of, and I would never store it longer than 24 hours if I’m going to eat it raw. Beyond that time frame you might be playing a game of roulette.

I hope this guide will help you in your purchase, storing and preparation of fish for sushi and sashimi. Enjoy!

Healthy School Lunches

Healthy School Lunches
By: Chef Cristian Feher
www.tampabaychef.com

We would all line up in single file outside of a zinc roof shanty on the property of our private school. We would kick dirt at each other, wrestle and laugh as the line moved closer. The sweet smell of corn empanadas bubbling in oil was intoxicating. At the end of the line I would hand the lunch lady $10 bolivares and choose between beef empanadas, cheese empanadas or arepas (fried corn cakes - a Venezuelan staple) with fried plantains, and black beans. On Fridays we got creole chicken stew on white rice and you could wash it down with an ice-cold “Chicha” (think of a rice pudding milkshake). We all sat along a white parapet underneath bamboo and banana trees, swinging our feet playfully while we enjoyed our lunch in the warm sun. Those who did not buy their lunch enjoyed gourmet boxed lunches prepared by their moms or housekeepers. Hot thermos stuffed with seafood paella, potato gnocci, lasagna, shredded beef in tomato caper sauce and beef tongue in wild mushroom sauce with parsley, garlic and mashed potato were not unusual. Most of my school mates were of European descent - as are many Venezuelans - and most had housekeepers or moms  who were very good cooks. Our schoolyard lunch hour could rival any modern day fine food show. We were very happy kids, we were all friends, we all played together and we instituted a very intricate food swapping system to add further spice to our already-eclectic selection of lunch items.

My family moved to Toronto when I was 8 years old. My first week in the 3rd grade was rough to say the least. I didn’t speak English. The other kids did not speak Spanish. I sat by myself in a lunch room and did my best to be invisible. The kids eyed me suspiciously from a distance. There was no sunshine. There were no banana plants. There wasn’t much laughter. The building, with it’s antiseptic smell, seemed cold and impersonal. I found it interesting that they all pulled out the same exact peanut butter and jelly sandwich, out of the same exact brown paper bag and drank the same exact boxed juice. A few had cans of soda. For a moment I wondered if they were robots or android children from some not too distant future. I warily spun the top off my hot food thermos and quietly began to eat my Hungarian style paprika chicken w/ spatzle dumplings. It didn’t take long after the name-calling and insults about my food stinking for me to start bringing peanut butter and jelly sandwiches with boxed juice in a paper bag. Not because I liked them, but so that the kids would leave me alone during lunch. I missed my three course lunches, but it was better than being called names and better than having Cheetos thrown at me. Canadian kids were different - actually, they were all the same, and they loathed anything that was different. My saving grace that month was my implementation of “jail house rules” briefly mentioned to me by my cool uncle Luis before I left for Canada - after being punched in the stomach and ridiculed in front of everybody by the school bully I proceded to choke him to within an inch of his life. Things turned around for me after that and I started to make friends.

Today, as a dad, this life experience has become very valuable. And I’m happy to share with you a little guide for your kids’ school lunches. Let’s keep the “jail house rules” to ourselves.

Unless your kid goes to private school - where they would be more likely to bring a more diverse variety of lunch items or eat at a good cafeteria - they are probably part of a public school lunch-bag-syndicate, or paper-bag-militia, equipped with quarters for the vending machine. So in hopes of not getting them extricated by their comrades for having something healthy, smelly or different, I will give you a list of foods that will meet their nutritional needs without forcing them into the 12:15 witness protection program.

Lunch items to avoid: Unless you hate your kid, or feel that Smelly McStinkerson suits him better than his original name, you should first avoid foods with strong aromas. Remember that most kids are used to a few basic lunch time smells like; citrus fruit, banana, fried starch and processed meats. Anything outside of that realm might attract negative attention. Sulphur-smelling foods like broccoli, asparagus, cabbage, cauliflower, and eggs are not a good idea. Alike, real cheeses, fragrant broths, tomato sauce and garlicky sauces are “stinky” as far as most chicken-nugget-eaters are concerned. Sushi - again, unless they’re in a private school, I can think of about ten Asian inspired nicknames right now off the top of my head.

There are other foods that you don’t want to send you kids to school with just because they’re simply unhealthy - which just happens to be all of the popular choices you see in schools nowadays. White bread, anything with high fructose corn syrup (it’s in almost anything sweet), sugary fruit juices, diet drinks, sodas, processed cheese and cracker trays loaded with preservatives. Chicken nuggets, etc. Remember how I mentioned how friendly,  happy and cooperative Venezuelan kids were? All of our food just happened to be organic and hardly any of it contained sugar, let alone high fructose corn syrup. It was all very healthy, contained a good amount of protein and even had vegetables. It was either cooked at home, or prepared by a lunch cook with all natural ingredients. Now, think about your kid trying to study while on the tail end of a sugar-crash. Or jittery from all the caffeine and chemicals he drank. Or overweight from all the high fructose corn syrup. Or dizzy from dehydration. Or irritable from improper nutrition altogether. What your kids eat at school makes a huge difference in their health, mood and progress.

School lunches at the cafeteria have improved over time, but are still lacking. Many of the cafeteria items still contain lots of preservatives (as in fried foods like nuggets, frozen meats, or fish sticks), processed carbohydrates (as in bread sandwiches and pastas) and high fructose corn syrup (as in anything that tastes sweet). So unless your kid is informed enough to make healthy choices and avoid the pitfalls of healthy cafeteria eating, you’re better off to pack their lunch.

In my personal opinion, a lot of these symptoms your kids exhibit are due to lack of proper nutrition. The dangerous part is when some half-witted, unqualified charlatan “counselor” then looks at your kid, scratches his head, makes tome ticks on a worksheet, gets them labeled with some bogus acronym and your kid now gets put on dangerous, mind-altering drugs, and there goes his future as a bright, healthy person. But this is a whole subject to discuss in a different article.

Lunch items you should pack your kid:  There are healthy ways to provide your kid with proper nutrition while still maintaining his social status in school.  Just think home-made. Make the chicken strips yourself using all organic ingredients, use whole wheat breads and fill sandwiches with organic sandwich meats, natural cheeses and even last night’s roast chicken, turkey or steak dinner makes a delicious sandwich. Use whole wheat pastas or low carb pastas. If you MUST give them something sweet, make it fresh fruit. They should only have cane sugar (and make it an AFTER school snack) You should avoid high fructose corn syrup all together. All-natural granola bars are a really good replacement for chocolate bars. Organic rice chips and vegetable chips are a good substitute for fried empty-calorie potato chips. Gluten free pizza dough or pizza crusts are now more readily available at your local natural food store (or you can venture to make it yourself). Pizza looks like pizza, and can be eaten cold. But you can put really good, healthy stuff on your kid’s slice of pie and no one will know the difference.

I mention a lot of organic foods simply because they are free of preservatives and are produced naturally with the purpose of providing nutrition for your body - not to last longer on a shelf and have a higher potential of financial return as most conventional foods today are manufactured for (at the expense of actual nutrition). And there are many studies out there that point towards autism and poor nutrition. Although your child may not be autistic, the food they eat may affect them more than you think.

You can keep your kids healthy and happy by feeding them right. And although it may require you to put a bit more effort, or to spend a bit more money than you would like, it will be worth it when they grow up and become successful in life. It’s hard enough for kids today to assure they will have a bright future - drugs, people labeling them with false “disorders”, bigger classrooms and less funded schools - but you can do a lot by making sure they have the nutrition and energy to power through their challenges and obstacles, while staying under the “stinky-food-name-calling” radar and keeping their original last names!

If you need to hire a personal chef to provide your family with proper nutrition, I’m here to help. Please visit my website at www.tampabaychef.com or email me with your comments and questions at tampabaychef@gmail.com.

What do chefs eat?

What Do Chefs Eat?
By: Chef Cristian Feher
www.tampabaychef.com

As a professional chef I am often expected to produce opulent dishes for clientele with discerning tastes. A lot of my time is spent searching for the best ingredients, creating new dishes and striving to improve the already-superb into something slightly better, more interesting and with a possibly different approach. I practice fine art, chemistry and tangible marketing. I deal in fine creatures from the sea, pasture fed land beasts and fine avians. And like many others in my profession our skill becomes instinct. It’s what is expected from the paying public. But what does a chef do behind the scenes? What does he like to eat? And would he want the public to know? Would it change his reputation?

As a personal chef I have the opportunity to liaise directly with my customers. I spend most of my time in their homes, in their kitchens. We have great conversations and talk about various subjects. I feel very fortunate to be able to have such an open communication line with the people that I work for. One of the most common questions that people always want to know is, “What does the chef like to eat?”. I pause when this question is asked, and for a moment try to guess what that person thinks the answer will be. Do they picture me drizzling truffle oil over a wild mushroom and Iberico ham omelet for breakfast?  Do they picture me making frisee lettuce salad with a tarragon and white wine vinaigrette to complement my lunch souffle? Maybe. But I’m always honest.

I don’t personally know many other chefs in the area. I enjoy the individuality of doing things myself. And in this particular case I might benefit from the lack of startled faces. However, it has been said that inside every chef beats the heart of every other chef, and I know that at the end of the day we all enjoy the simple things. But I enjoy it all. From a juicy, steaming street vendor hot dog to a perfectly braised veal shank with zesty gremolata. I believe that if it’s edible, it must have some value and I can appreciate any food for what it is. I love tasting the honest simplicity and ocean aroma in a piece of sushi. I appreciate just the right amount of brandy and fresh cream in a crab bisque. I live for beef fat and protein when it’s charred by open flames and accented with salt, I salivate over the thought of a fresh caught rock lobster cooked over a rudimentary fire, I savour every last drop of demi-glace blanketing a perfectly crispy beef wellington. I enjoy a fillet of sea bass carefully positioned over a wasabi infused veloute sauce topped with currants, exotic greens and yuca root. I love bacon and eggs, oysters, chicken wings dipped in ranch dressing, ramen noodles, fresh gnocci with garlic and Parmesan, (real) Chinese food and even McDonalds cheeseburgers. Sometimes I’m fancy - most of the time I enjoy sharing a simple but decadent meal with my girls, within earshot of a television, in bare feet.

The recipe below is honest, shameless, humble and insanely delicious. You may just have to follow it up with truffle oil and quail eggs next weekend to balance out the universe.

Breakfast Spaghetti Recipe:

Yields: 1 large, satisfying portion.

Ingredients:
- 2 organic eggs
- 1 tbsp of organic salted butter
- 2 cups of cooked organic spaghetti
- 4 slices of uncured apple wood smoked bacon
- 1 pinch of salt
- Grated Parmesan cheese to taste

Instructions:

1. Cut the bacon into large segments and fry in a non stick skillet until desired doneness is reached - I like my bacon soft cooked.

2. Add the cooked spaghetti, the butter, and toss around with the bacon until it’s nice and hot. Add a pinch of salt.

3. Add two eggs and stir them quickly into the pasta. Cook for about 45 seconds stirring them quickly. I don’t let the eggs get fully cooked - as they will continue to cook while you’re eating them -I like this dish soggy.

4. Serve with grated Parmesan cheese and may your breakfasts never be the same again!

Breakfast Spaghetti Recipe

Breakfast Spaghetti Recipe
By: Chef Cristian Feher
www.tampabaychef.com



They say Christopher Columbus discovered America by accident. Well, this recipe is not as significant, but it was also an accidental discovery, and it has become my favorite breakfast dish. Try it for yourself and see!

Yields: 1 large, satisfying portion.

Ingredients:
- 2 organic eggs
- 1 tbsp of organic salted butter
- 2 cups of cooked organic spaghetti
- 4 slices of uncured applewood smoked bacon
- 1 pinch of salt
- Grated Parmesan cheese to taste

The best thing about this recipe is not only the taste, but how quickly you can make it. That’s actually why I threw it together - I was short on time, rummaged through my fridge, and came up with the short list of ingredients.

Instructions:

1. Cut the bacon into large segments and fry in a non stick skillet until desired doneness is reached - I like my bacon soft cooked.

2. Add the cooked spaghetti, the butter, and toss around with the bacon until it’s nice and hot. Add a pinch of salt.

3. Add two eggs and stir them quickly into the pasta. Cook for about 45 seconds stirring them quickly. I don’t let the eggs get fully cooked, I like this dish soggy. So I only cook the eggs for a few seconds. Keep in mind that as the egg sits in the hot pasta on your plate it will continue to cook. So do not fully cook the eggs while they’re in the pan.

4. Serve with grated Parmesan cheese and may your breakfasts never be the same again!