Sweet and savory, this delicious salad is perfect for those summer months when the grill is always fired up.
6 large Roma tomatoes, halved lengthwise and seeded
3 limes, halved
3 garlic cloves, peeled
2large avocados, halved lengthwise and pitted
1 large mango, halved lengthwise and seeded (do not peel)
1 sweet onion, thickly sliced
Extra-virgin olive oil
1/4 cup chopped fresh cilantro
15 dried tepin chile peppers, ground
1 head butter lettuce
Preheat grill to medium heat. Brush tomato and next 5 ingredients (through onion) with oil. Place fruits and vegetables on grill rack; grill, rotating halfway through grilling to achieve even grill marks, about 3 to 5 minutes. Set limes aside.
Peel and finely dice remaining grilled fruits and vegetables. In a bowl, combine fruits and vegetables, cilantro , and chile; toss together. Squeeze in lime juice; sprinkle with salt to taste. Serve with butter lettuce leaves.
Chef Ed shared his thoughts on preparing the perfect fried chicken. One of the tricks is to poach the chicken before frying. It gives the chicken a ton of extra flavor.
Ben Ford, the proprietor of the innovative Ford’s Filling Station in Culver City, joins the show. Ford’s Filling Station was actually the first gastropub in the United States and Chef Ford is properly credited with originating that name.
Ford discusses the evolution of Ford’s Filling Station and the changes over the years. He has a passion for pork and all is parts. Chef Ford is a pioneer in the revival of Downtown Culver City as a restaurant destination.
A Ford’s Filling Station is coming to LAX this year.
Chef Ford’s first cookbook, Taming the Feast, will be published in May of 2014.
Chef Ida Roriguez has an unusual position as the long-time Corporate Chef for Melissa’s / World Variety Produce, the largest specialty produce firm in the United States. She supervises a staff of dedicated chefs striving to educate the public and chefs about the benefits of enjoying all types of fruits and vegetables and creating delicious, satisfying, and nutritious recipes that the average home cook can prepare at home!
Melissa’s has a state-of-the-art research kitchen and culinary classroom at their corporate headquarters in Vernon where recipes are created and tested daily. Consumer education is Chef Ida’s favorite duty.
Chef Ida has taught popular classes for The Southern California Gas Company as well as Sur La Table. Celebrity Chef Martin Yan has been a co-instructor with her.
Chef Ida grew up in El Paso so she was exposed to the short season of availability of New Mexico Hatch Chiles (about six weeks) at a young age. She began cooking with them early on before they achieved the cult status they enjoy today!
The Hatch Chile is from the Anaheim chile family but has thicker walls and an entirely different taste profile unlike any other chile. This is attributed to the soil in Hatch as well as the temperature range (hot) during the short growing season.
Hatch Chiles come in a range of heat levels, from the mild end of the spectrum to extremely hot. Curiously when frozen they actually become hotter over time.
Joining forces with the co-founder and co-owner of Melissa’s, Sharon Hernandez, Chef Ida penned the just-released Melissa’s Hatch Chile Cookbook. It’s the definitive guide to enjoying Hatch Chiles year-round.
Every Labor Day Weekend Chef Ida and Sharon journey to Hatch, New Mexico to partake of the annual Hatch Chile Festival. Would you believe Hatch Chile Ice Cream? (The craveable recipe is included in the book…)
The useful book features 150 unique and classic Hatch Chile recipes with plenty of helpful, full color photos. All the recipes are designed for use by home cooks and have been thoroughly tested. The range of dishes is impressive. You can create Breakfast, Appetizers, Sandwiches & Wraps, Salads, Sides, Entrees, Casseroles & Soups, Condiments, Desserts and Beverages using Hatch Chiles!
The “SoCal Restaurant Show” will be broadcasting live from 10:00a.m. to Noon at the new Bristol Farms store at 3105 Wilshire Blvd. in Santa Monica on Saturday, August 24th. Team Melissa’s will be there in force roasting the new crop of Hatch Chiles. Samples of recipes from the book will be available for the tasting. Chef Ida will be present signing copies of the Melissa’s Hatch Chile Cookbook.