Imbuepalate.com

Blueberry Banana Yogurt Bread

November 29, 2020 by imbuepalate, posted in Uncategorized

This is a the recipe for an ultra moist blueberry banana bread that uses some yogurt for extra flavor and to make this bread amazingly moist. One bite of this bread and you will retire all the other recipes for “ordinary banana bread. The key is in the yogurt which was something I tried on a whim after having success with my recipe for pizza dough using greek yogurt.

Taste like Banana Bread with Fresh Blueberry Jam in one Bite!

Blueberry Banana Yogurt Bread

1 1/2 cups flour
2 1/2 bananas mashed
1/2 cup blueberry
6 oz blueberry or mixed berry
pinch of salt
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon vanilla
1 egg
1/4 cup melted butter

preheat oven to 350 deg.
Mix Banana, yogurt, egg, vanilla, butter, and sugar
Combine all dry ingredients and mix
Add dry ingredients to wet ingredients and combine.
in greased loaf pan pour out half batter into pan and top with half the blueberries
Add remaining batter and top with remaining blueberries
Bake for 50 minutes to 1 hour until a wood pick or knife come out clean.

https://atomic-temporary-159264963.wpcomstaging.com/2020/08/06/hand-crafted-pizza-with-yogurt-dough/

This Pizza dough is very good and easy to make check it out!

Lights Out Thanksgiving

November 29, 2020 by imbuepalate, posted in Uncategorized

It’s 10:18 am on Thanksgiving day and guess what? I have no power! This was because of the high winds that caused Southern California Edison to shut off my power as well as thousands of others. So what does one do? In previous years I would have headed to my families house and this would not have been a concern. Since we are in the era of Covid we stayed home this year.

So it’s 10:18 am and I was prepping my bird for the oven. I had defrosted and seasoned my bird the day before with some nice melted butter and seasoning. Since the power had been shut off my oven was no longer an option. I pivoted and spatchcocked my turkey. Spatchcocking allows your turkey or bird to lay more flat.It can reduce your cooking time. After the grill was heated to 325 I put Mr. Turkey on the grill and basted it with apple aider and apricot jam.

2 Hours in my grill was out of gas , The nightmare thanksgiving took another turn and I had to move my bird to the stove top. I was able to utilize my stove as it was gas. I was able to get more propane and returned my turkey to the grill. I continued to baste the bird with apricot jam and apple cider. The jam and the cider both add so much flavor to the turkey and help to provide great color and taste to the skin.

What I was left with when I was done was a delicious and juicy turkey that held up to any bird served on Thanksgiving. It certainly was not my ideal cooking situation for this day.

Turkey dinner still a success despite the challenges

Chef Stories on Imbuepalate.com Get to know great chefs

November 25, 2020 by imbuepalate, posted in Chef Stories

At Imbue Palate one of my favorite things to do is explore the culinary world with the chefs that are making magic happen in the kitchen and on the screen. Chefs we have come to admire and chefs we need to know. For every Emeril Lagasse and Bobby Flay, they are an army of culinary geniuses out there waiting for exposure. It is my goal to provide exposure to this talent and share a little bit more about what they are doing.

So far we have brought you the stories of 4 amazing and talented chefs that are constantly pushing themselves to take their talents to new levels. It is so amazing what they have already accomplished. What I find even more astonishing is that they are ready to attain new heights in the culinary world. Right now the culinary world is having to transform to stay alive and chefs like these are at the heart of what’s to come.

Meet the chefs we have spotlighted so far

Chef Travis Kamiyama

https://atomic-temporary-159264963.wpcomstaging.com/meet-chef-travis-kamiyama/

Chef Bert Agor Jr.

https://atomic-temporary-159264963.wpcomstaging.com/meet-chef-bert-agor-jr/

Chef Motavia Alston

https://atomic-temporary-159264963.wpcomstaging.com/meet-chef-motavia-alston/

Chef Brother Luck

https://atomic-temporary-159264963.wpcomstaging.com/

A New Trend Netflix and Cook

November 25, 2020 by imbuepalate, posted in Uncategorized

A new trend has emerged Netflix and cook. I know from my experience watching cooking shows they tend to feed creative juices. It gives me fresh new ideas. Chefs like me crave feeding the idea section of our brains. Being exposed to new ideas for dishes and techniques that expand our culinary repertoire is something every chef and serious cook craves. When we see new things that excite us it can launch our next big dish.

During the pandemic, I have been scouring Netflix and Hulu and watched so many cooking and cooking competition shows. Currently, I am rewatching Bravo’s s Top Chef from season 1. I have watched it before but sometimes when you watch it again you catch something that intrigues you. The tacos I made last night were inspired by the Netflix show Chefs Table BBQ.

Rosalia Chay Chuc was the featured chef. She makes tacos using traditional Mayan methods. My taco is nothing like hers. That doesn’t mean I did take anything from the show. What I took from the episode was a reminder to honor the ingredients. It also reinforced a culinary subject we often can lose sight of that over-complication can kill a good dish.

The tacos I put together utilized flap meat marinated in salt, pepper, garlic, onion, apple cider, and lime juice. Marinated for several hours. I then grilled it and it was excellent. Don’t forget to season the meat just before serving.

The delicious grilled carne asada was accentuated by some awesome homemade corn tortillas, some avocado crema, cotija cheese, and roasted tomato pico de gallo. It made for one epic taco.

Today it was tacos who knows what tomorrow will inspire me to make.

Slow-Cooked Sweet Chili Ribs

November 22, 2020 by imbuepalate, posted in Uncategorized

Ribs cooked slow and low is tender and delicious

The key to an incredible rib is time. Time to marinate the flavors and time to cook slow and low.

Ribs deserve to fall off the bone treatment.

Start by seasoning your rib. Salt and Pepper followed by a good layer of yellow mustard. In a bowl combine brown sugar, paprika, cumin. Coat your rib on all sides with the mixture. Allow the rib to sit for several hours to saturate the flavor into the meat.

I recommend that you smoke the ribs for optimum flavor and tenderness. If that is not an option your grill over the oven will suffice. Keep your temperature between 250 and 300 and allow the ribs to cook for 4-5 hours. The longer you allow the ribs to cook at this temperature the better. Magic happens when you let time be your guide.

For a simple bbq sauce that hits the nail on the head look no further than this recipe. The sauce has a little bit of sweet, a small amount of heat and just the right tang.

Ketchup 4 oz
Brown sugar 4oz
Sweet Chili Sauce 4 oz
Combine all ingredients and simmer until it thickens slightly.

Sauces should always be added at the final stages of cooking or the very end. Add sauce to your ribs and enjoy. The ribs are down when they pull away from the bone.