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For this month the... Is hosting a virtual picnic. Perfect for the incoming Memorial Day Weekend. So check back here next week for the link to our round-up, which will feature some creative ideas. For this picnic I am bringing a loaded sandwich... Breaded & Fried Shrimp Grilled Skirt Steak Mojo Compound Butter Spring Greens Chicken Wing Sauce Cuban
In April, the Creative Cooking Crew... Took on our first Sandwich Challenge. Our theme was to create a unique sandwich built around three ingredients that started with the initials - B, L, T. Now, Bacon, Lettuce, Tomato is the classic, but here we really pushed some limits. I hope you will find new inspiration from what these inventive cooks have dreamed up. This fine group
For this month the... Is Sandwich Making... Black Bean, Lobster & Taro Our challenge was to create a new sandwich built around ingredients that start with the letters B.L.T. Now, the classic bacon, lettuce & tomato was out of the question. So, Laz decided on... Black Bean Lobster Tail Meat Taro This is a typical combination you would find on
Time for the... To get going again. This month our theme was to create an interesting dish using four ingredients front and center. Bacon Peanut Butter Granny Smith Apple Balsamic Vinegar At least those are the ones I chose. Now what to do? Savory? Sure, right in my comfort zone, no problem. Then I realized, dude, you never take the easy route.
This month the... was to take the classic culinary combination of Meat & Potatoes, and rethink it. Any cut of meat was in play, as was any variety of potato. The spirit of this group remains the same, take our love of cooking and creative endeavor and apply it in the kitchen. Meat & Potatoes provided a wonderful canvas for these fine cooks to paint on. Plea
Carne Con Papas This month's theme for the... Meat & Potatoes Our challenge was to take the classic culinary combination and give it a different spin. Any cut of beef was in play, as well as any variety of potato. I decided to rethink the classic Cuban dish: Carne con Papas. Which literally translates to meat and potatoes. My Grandmother taught me this dis
Blackened Pressed Tofu with Cannellini Bean Salad Here's another dish from my Vegan/Vegetarian dinner party. This one is vegetarian because I used mascarpone cheese on top of the blackened tofu for some added creaminess. The key to this particular dish is to properly work with the tofu. Tofu is packed in water. Tofu is like a sponge. GET THE WATER OUT. I used
Spaghetti & "Meatballs" Smoked Tempeh & Grain Meat Meatballs with Zucchini Spaghetti & Grain Meat Ragu I am excited for this maiden voyage of the... A group of talented cooks who will gather every month to create inspired dishes around central theme or ingredient. Thanks to my cohost Joan Nova from Foodalogue. If you have not visited her site, I recomm
hosted by 5 Star Foodie & Lazaro Cooks! This month the 5 Star Makeover Crew took on Green Bean Casserole. Perfect for Thanksgiving or the coming holiday season. I know you'll find much inspiration amongst these amazing dishes. Serve them at your next dinner party and be the star of the show. Thanks to my fellow group members for continuing to inspire, one d
hosted by 5 Star Foodie & Lazaro Cooks! This month our fearless group tackled that old time holiday classic, Green Bean Casserole. Not exactly a classic in the LC home. Green bean casserole?! Don't cook it. Never eaten it. Spoke to some GBC experts. Where I found that it's well, a...casserole. Not gonna make one of those. So, I decided to take classic dish, blo
hosted by 5 Star Foodie & Lazaro Cooks! This month our task was to create with Squash. Certainly the right time of the year. I chose to work with Spaghetti Squash. For those who think ceviche this time a year is strange...I LIVE IN MIAMI. It's always hot here. Anjou Pear and Ponzu Shrimp Ceviche with Cold Spaghetti Squash "Noodles" Spaghetti
hosted by 5 Star Foodie & Lazaro Cooks! This month our challenge was to take the wonderfully versatile APPLE and make it shine. Right now apples are in season. No doubt a short trip through the blogosphere and you'll finds loads of apple dishes. I am certain you will not find one like this... Lawyer - Umm, wasn't your dish last month pork and apple?! Kit
hosted by 5 Star Foodie & Lazaro Cooks! This month we get together to makeover the traditional British Tea Party. The ladies really went all out and created a marvelous menu for what would be the quintessential Tea Party. Please pull up a chair and enjoy these amazing ladies as they showcase their considerable talents. Enjoy... Tennessee Tea Cakes Angela from S
hosted by 5 Star Foodie & Lazaro Cooks! You are formally invited to a virtual British afternoon tea party...just stop. The notion of me at a tea party conjures up a few things in the mind. Uncivil Improper Bull in a China shop WTF?! Or as my eloquent wife put it... Lawyer - Really?! Who would invite a blunt instrument like you to a Tea Party? Precisely...
hosted by 5 Star Foodie & Lazaro Cooks! This month our challenge was... Light Mediterranean dishes are wonderful in the summertime, Greek cuisine being one example. Pick a classic Greek Meze, such as hummus, or spanakopita, or dolmades, and make your own version of it. Or create your own unique meze infusing your culinary style with the classic Greek ingredients or
hosted by 5 Star Foodie & Lazaro Cooks! Back this month with our new 5 Star Makeover challenge. This month we were tasked with creating a sexy chilled soup, perfect for this scorching weather here in Miami. The star of our soup is these babies, Florida Aguacate or Avocado for the English speaking folk. Unless you've lived in Miami, you have no idea how popular these
This week I am glad to turn the floor over to another talented food blogger. I recently had the pleasure of finding the blog Tri to Cook written by the very talented Shannon. She joined our 5 Star Makeover Crew and has made a fabulous impression. Her blog is well researched, written and photographed. Please do drop by and say hello to Shannon. You'll find another ma
Today I turn over the LC floor to the creative team of Jenn & Seth from Home Skillet. I have been a fan of this site for some time now. The recipes are always on point and the photography is first-rate. Today they spotlight a veg that is one of my favorites, the artichoke. Job well done indeed. Drop by Home Skillet and check out their work.
This month on 5 Star Makeover Cooking Group we decided to do something different. We thought it would be cool to take our group of amazing cooks and pair them up in groups of 3 to create individual restaurant concepts. As with everything in life, there were some bumps in the road, disappointments, trial and tribulations. Luckily some of us were able to persevere and create truly wonder
Welcome to Le Morel An exquisite dining expereince showcasing the luxurious Morel Mushrooms. This is quite the posh...i.e expensive item to work with. However prized the world over by chefs. Our meal gets off to a spectacular start with a Morel Raviolo En Broth by our talented Chef Joan. The Main Attraction is a tremendous Chard Wrapped Ve
Today I welcome one of the two best cooks I have encountered online. Lori from Taste With The Eyes is an amazing talent. Her technique is flawless. Her eye for plating is truly inspiring. Her use of seasonal ingredients is always on point. Her flavor profiles are complex, creative, and harmonious. Anything else?! Yeah...her blog layout is bright and easy to read, t
For those of you who read this space and are fans of my work, I suggest you connect with me on facebook. I am infinitely more active there, always posting new dishes and spotlighting some of my favorite cooks. Lazaro Cooks Facebook Today I am honored to turn the floor over to one of my favorite cooks, Alisha from The Ardent Epicure. It is a fantastic blog.
Today I am stoked to present the second member of our team, Joan from Foodalogue. I am telling you between Joan, Jessica and myself; we are gonna make morel mushrooms look good! I was fortunate enough to meet Joan recently. She's classy, engaging and truly knowledgeable about food. This is clearly evident in one of her recent offerings.. Salmon and Wh
Here's a simple Sunday lunch that was a big hit at the crib this weekend... Barramundi is a wonderfully sustainable fish. Farm raised in the United States and Australia in fully recirculating systems. The flesh of the fish is thick and meaty. I was able to purchase some through my business, however U.S. farm raised Barramundi is readily available on the net. Find
Here's my teammate Jessica from Bacon and Souffle. I am happy to report that we are deep into creative sessions for our Makeover event. Our team will be doing it up big in late May. Do not miss it! Jessica recently shared with us a flavorful, balanced and bold Mustard Seed Pork Chops Dish. Again, I am fortunate to be working with Jessica. I have long bee
Before we get to this dish... I have an exciting announcement. During the months of April/May we have a two month extravaganza for the 5 Star Makeover Event. Without giving up too much info, what's gonna happen is we broke the group up into teams of 3 for a collaborative project. Here I will introduce the two creative cooks I have the pleasure of working with. You'll see the
The more it changes, the more it stays the same. Balance has been restored to the Force! Having my dear friend Natasha from 5 Star Foodie back on LC makes me happy. Natasha, my co-host for our 5 Star Makeover Crew, is one of the best cooks on the net. She's a creative, fearless and inventive cook. Her flavor profiles and course presentations never cease to inspir
hosted by 5 Star Foodie & Lazaro Cooks! This month our 5 Star Foodie Makeover Crew reconvenes to attempt to disprove one of my deepest held kitchen axioms, "You cannot make chicken salad out of chicken *****." Our challenge was to make a 5 star dish out of Junk Food. Not recreating junk food, but making junk food the...umm...star of a dish. This group is all about
hosted by 5 Star Foodie & Lazaro Cooks! This month our 5 Star Foodie Makeover Crew reconvenes to attempt to disprove one of my deepest held kitchen axioms, "You cannot make chicken salad out of chicken *****." Our challenge was to make a 5 star dish out of Junk Food. Not recreating junk food, but making junk food the...umm...star of a dish. So how did that go ove
La Tripleta is quintessential Puerto Rican street food. Basically it is a sandwich that combines 3 different types of meat, Tripleta, into one eating experience. Beef Chicken Pork My lovely and talented wife, The Lawyer, is Puerto Rican. A glance at the fine print in my blogging contract reveals a clause that requires me to mix in a PR dish every now and again, or fa
Here's my latest pizza concept. I decided to take a popular fried food and slap it on a pizza. Breaded Coconut Shrimp: Take your favorite shrimp. Peel, devien & butterfly the shrimp. Make a batter of flour, coconut milk, coconut flakes & seasonings. Deep fry at 350 F for 2 minutes Here's what you get... After frying please cut off the tails on the shrimp. Unless you
Here's the latest collaborative dish with my Sister-From-Another-Mother Natalie Le FoodAtick. Natalie is a budding pastry chef. A Christina Tosi in training. She pushes the limits of her creativity in the search for new flavor combinations. Her pastries are well executed and beautifully photographed. She recently celebrated her blog's 1 year Anniversary with this
I am honored to welcome to LC, The Queen of the Macarons, Jill Colonna. Jill is the author of the fantastic book, Mad About Macarons. Jill's work is consistently witty, smart and well-written. She's mastered the art of macarons. Elevating the mac to new heights with varied and eclectic flavor combinations. Jill always has a surprise up her sleeve. Here's J
"Presentation is there for fifteen seconds; ultimately it's the flavor that holds the memory." Gordon Ramsay One of my favorite quotes from one of my kitchen mentors. He's absolutely right. No matter how lovely a course may be composed, if it tastes like the dog's dinner, no one will remember it. Likewise, if a dish looks like a pile of ***** but is magic in the mouth, people will
It’s always a good day when I can collaborate with my uber-talented friend Natalie. Last week we were discussing about folks who have trouble with acid in their foods. My lovely wife, for example, struggles with too much acid in foods. I love my salt & acid. Then again I am a salty and acidic bastard. Now, the Lawyer and Natie, do not do well with acidic foods, because they are
Here we have what according to the Monterey Bay Aquariums Seafood Watch List is a "best choice" for sustainability. Blue Mussels worldwide are farmed using environmentally safe practices. Now, add to that the little fact that they are easy as hell to cook. How can you go wrong for a Saturday lunch? Blue mussels are readily available anywhere but if you live in Dade, Browa
This past weekend in my fair city, where I lay my scene, was the South Beach Food & Wine festival. Normally an event I avoid like the plague. What pay the maniacal prices they want for a day pass? To what end? Rub shoulders with the Food Network's, um...what's the word I am looking for...just a second...um..."chefs." You got's to be out of your Vulcan mind. How
hosted by 5 Star Foodie & Lazaro Cooks! This month the 5 Star Makeover Cooking Group convened and the task was to make beets shine. Beets are in season right now, perfect to use in your kitchen. This may sound self-serving because I am the co-host of this group and helped select the members but the talent and kitchen acumen in the group is outrageous. These fantastic cooks
hosted by 5 Star Foodie & Lazaro Cooks! This month our cooking group takes on the challenge of making perfectly in-season produce shine; Beets. I love working with beets and in this dish I used both red and golden varieties. I decided to pair the beets with sustainable sushi-grade yellowfin tuna, another staple in my kitchen. If you purchase fantastic ingredients, your job a
Today I am proud to introduce the newest member of the 5 Star Makeover Cooking Group, Kym from Free Spirit Eater. Kym's food is always on-point and her photography outstanding. However, her words are most engaging. She weaves tapestries of experiences and rendezvous with foods. She writes from the heart, with never-ending passion. We are sharing with you a
Today is your chance people to support a fellow food blogger. Yes, SUPPORT. That is what the food blog community is built on right? You cook your food. You photograph your food. You stress and anguish over which photographs to post. Then you hit, POST, sit back and hope that someone in the infinite space vortex that is the internet will drop by your little plot
Happy Valentines Day 2012 Glad the world is still here. For now! Today I am stoked to share with you a collaboration piece. Those who read this spot regularly know that collaborating with like-minded cooks is my favorite part of blogging. This collaboration is between two Miami foodies. I am proud to welcome my friend Natalie from The FoodAtick. Natalie is
hosted by 5 Star Foodie & Lazaro Cooks! It is awesome to have our group up and going again. If you really want to be amazed with what the humble "meatball" can become in the hands of talented cooks? Please drop my good friend Natasha's 5 Star Foodie Culinary Advenutres.
hosted by 5 Star Foodie & Lazaro Cooks! We're back! It's great to start up our monthly meeting of the fantastic cook minds. The month our theme is Meatballs. Our mission is to get creative with Meatballs and have fun in the kitchen. Right in my wheelhouse. I recently sat down to a wonderful BBQ lunch at my local smokehouse. Staring at all the disparate goodness on
This week I am stoked to highlight a fellow 5 Star Makeover Cooking Group member, Jessica from Bacon and Souffle. Jessica's food is exquisite and refined. I love her flavor combinations and thought process that goes into her dishes. She's a self-professed student of the kitchen and it shows. Today she's spotlighting one of my favorite chefs, Michael Mina Be sure
On today's episode we are gonna play with another sustainable seafood jewel, Yellowfin Tuna. Here I decided to make a version of a classic salad. Nicoise Salad generally consisting of tuna on a bed of assorted veggies and finished with anchovies. When serving guests I enjoy keeping them guessing and surprising them. Who wants to be bored to tears by the same old crap. &nbs
I am honored to welcome the gifted cookbook author Jessica from Cajunlicious. I have long been a fan of Jessica's work. She cooks food from the soul, Cajun food to be precise. Jessica's food is... Creative Full of bright, bold flavors Always photographed flawlessly This all comes together in her wonderful cookbook.... Click HERE for more informat
Jessica Wood is a cookbook author, fabulous cook, and a friend of mine. She spins her Cajun magic over on the blog Cajunlicious. I was thrilled to receive Jessica's new cookbook over the weekend. If you are a fan of Cajun cuisine, I highly recommend you pick up a copy for yourself. Look for a complete review and write up here on LC in the coming weeks. In add
I am back. Gotta say the time off did me right. No matter how much you enjoy doing something, it is good step away for awhile. Thank you to all the fantastic cooks who generously shared their talent with LC these last few weeks. 2012 will bring more Guest Post Spotlights. Collaborating with creative passionate cooks is my favorite part of blogging. I will be changing
