Archive for the ‘Rants & Raves’ Category


Top Gourmet Smartphone Apps for 2012

May 9th, 2012

Hey everybody,

Hope you all enjoy this special guest post. Jane Johnson of BBGeeks/AndGeeks/Going Cellular contacted me about posting this up on here and I was so excited! Like most people these days, I am totally reliant on my smartphone to run my business, and help make my personal life easier to manage. Here is a short list of the top gourmet apps out right now. Check it out:

 

The Top Gourmet Apps for 2012

By Jane Johnson

Putting delectable recipes right in your oven mitts!
 Do you ever eat at a fancy restaurant and wonder if you could create similar culinary masterpieces at home? Well thanks to smart phone apps you can easily access recipes and the professional cooking techniques needed to cook your own five-star meals at home.  And for hardcore chefs, you can learn specific food preparations from celebrity chefs like raw food sensation, Matthew Kenney; Naked Chef, Jamie Oliver; and Food Network stars, like Alton Brown, Paula Deen, and Bobby Flay.

 

Here are the top gourmet food apps for chefs and cooks in 2012:

 1. Jamie’s 20 Minute Meals (Free – for Android)
Jamie’s 20 Minute Meals will help those with a palate for fine foods prepare a delicious and nutritious family meal in under 20 minutes flat! Loaded with 60 of Jamie’s own recipes, the Naked Chef will guide you through food preparation one step at a time, with photos and 21 videos of Jamie cooking, providing useful cooking tips and kitchen techniques (like knife sharpening and food chopping) so your recipe will turn out as good as his! Jamie also provides a cool shopping list that you can take with you when you shop. It sorts ingredients by aisle so you’ll probably only spend 20-mintues in the grocery store too.

 

2. Matthew Kenney’s Raw Express ($4.99 – for iPad)
Raw food is great for the human body. However, if you don’t know how to prepare it properly, you could end up eating just salads for an entire month and ditch the diet altogether. That’s why renowned raw food Chef Matthew Kenney created Raw Express, an app that guides you through the basics of safe, delicious raw food preparation. Sink your teeth into 12 full-length videos that show you useful raw food tricks, such as how to crack a coconut, and how to make delicious sauces totally from raw ingredients. This app boasts 45 good-for-you recipes accompanied by a full nutritional breakdown for each, plus recommended shopping lists.

 

3. Food Network: In The Kitchen ($1.95 – for Android)
If you watch the Food Network regularly, you probably dream about how nice it would be to cook with Alton Brown, bake a Southern feast with Paula Deen, or filet with Bobby Flay! The Food Network: In The Kitchen app makes the star chefs of the network your kitchen mentors. This app keeps a recipe box filled with your favorite chefs and episodes on your smart phone. Each show is filled with yummy recipes, recommended shopping lists, step-by-step kitchen techniques, and even a handy kitchen timer and measurement converter.

 

4. AllRecipes.com Dinner Spinner (Free – iPhone)
After a week of casseroles have you ever wished for a little dinner inspiration? The AllRecipes.com Dinner Spinner provides delectable meal inspiration with a fun twist! Simply shake your smart phone and the Dinner Spinner will present some unique, fresh recipes to try. For a more refined search, you can spin by ingredient to your spinner and the app will show recipes containing these specific ingredients from the AllRecipes data base.

 

5. Epicurious (Free – for Android)
The Epicurious app puts a diverse array of recipes directly at your over mitts! Featuring a recipe data base that’s 30,000 recipes strong, you’ll find inspiration from a variety of gourmet sources—including meals from the pages of your favorite cooking magazines, celebrity chefs, and even homemade user submitted favorites.

 

Bio: Jane Johnson is a writer for GoingCellular, a popular site that provides cell phone related news, and commentary as well as reviews on the latest devices, used cell phones and service providers. 


The world works in mysterious ways…

April 15th, 2012

by Scott Ingenito

 

Another great perk of my job, Working my some amazing local and nationally known superstar chefs. This past week I got to work with a chef whom I actually was negotiating a job with before moving from New York; RON OLIVER, Chef De Cuisine at Marine Room, at the La Jolla Beach & Tennis club. What a great class, such amazing food, and the best part was getting to work with such an amazing chef and talk and learn in the process. I first learned of Chef Ron Oliver and Bernard Guilles from their reputation in the San Diego area back in 2009. When I was planning my move from New York, I contacted the La Jolla Beach & Tennis CLub and was talking with the GM to try to solidify a spot in their kitchen. Long story short, I did not take the position, but now, nearly a year and huge career change later I got the chance to work with him. What a great night! Check out Ron’s new cookbook.

www.chefronoliver.com

                                             

It’s not just a job, It’s an adventure…

March 30th, 2012

Hey guys, Just wanted to post this up because I was so excited! Last night I worked a class with one of my favorite chefs.

Brian Malarkey from Bravo’s Top Chef Season 3.

He brought his amazing crew and menu from one of his many restaurants: GINGHAM

from Left to right: Sous Chef Jack Mancino, Chef De cuisine Ryan Studebaker, Me, Brian Malarkey, and Corp Pastry Chef Rachel King

 

” Blame Laird! ” … I do, but in a whole different way.

February 6th, 2012

by Scott Ingenito

So, it has been 10 months since I moved from New York to San Diego and I am proud to announce a total weight loss of 42 pounds! I will attribute it to two things, I know for sure it is the combination of these things that are finally working for me; Moving and the activities it led to & Calorie management. made possible with the amazing smart phone application LOSE IT!. This amazing app, available on both Droid and Iphone platforms, has been an asset to me for years, but now in my new lifestyle it has become more of a training partner. It not only helps me set and achieve goals, but it also keeps a database of all my food, exercise, recipes, and holds me accountable to be my own coach and keep on track. 

MOVING: I always knew that moving to the west coast would be good for me, and I was right. Being here, in a healthier, warm, more active environment has me back into my old passions. It was hard in NY to really let loose and enjoy the things that once were so prominent in my life. But now that I am here, more laid back and in this beach culture I have made a commitment to get in the water for exercise, and/or out on my bike every day, for however long, no matter what. If the waves are good, grab the longboard and go out for some waves, if it is small or flat, take out my StandUp Paddle Board, and if it’s too windy or blown out, I can take out my bodyboard, and if all else fails and time is an issue, I can just grab my fins and bodysurf for a little while. If the conditions are not favorable or I am just not feeling it, I just hop on my mountain bike and do a nice long ride. I have got in the water or out on my bike for at least 45 minutes everyday, on days when I work late or have off I get out for nearly 2 hours.

StandUp Paddle Surfing History & Present

HAWAIIAN KINGS

The extra-wide surfboards, which are paddled like canoes, go by the name SUPs, or stand-up paddleboards.

Many think that Leroy Achoy, a legendary Hawaiian surfer, was the first to paddle a tandem surfboard, so he could take photos of his fellow wave riders in the break at Waikiki in the early 1970s. Others think that stand-up paddleboards trace back to Duke Kahanamoku, the father of surfing and an Olympic gold medalist in swimming.

But regardless of its origins, it is one man, LAIRD HAMILTON

Who is responsible for introducing stand-up paddleboards to the masses. A 6-foot-3, 215-pound Hawaiian big wave surfer, Hamilton has been featured on television commercials, magazine covers, movies and countless pages of surf history.

“In the islands, your gym is the ocean,” said Welte, who has trained with Hamilton. “Florida is not much different. Everywhere you turn, you have great water. Why not use it?”

OBVIOUS BENEFITS
 Welte, a lifelong athlete, has yet to find a better full-body workout than standup paddling.
The average male can burn between 800 and 1,000 calories per hour, with the average female burning about 500 to 700 calories per hour,” he said. “Compare this to running on a treadmill or an elliptical machine, where an average male burns between 600 to 700 calories and the average female burns between 300 to 400 calories.”
Beginners need not be intimidated. Stand-up paddleboarding is not nearly as complicated as surfing. Most paddlers can get up and going in less than an hour.
Once they do, it won’t be long before they start seeing the benefits of their labor. Stand-up paddlers strengthen the core, the large, deeper muscles that pattern themselves around the trunk, hips and buttocks.
“The core is the power generator of the body,” Welte said. “It is where we get most of our strength. Lower back pain, knee and hip pain can all be attributed to a weak core.”
Balance will also improve. “You are using all of the intrinsic stabilizing muscles that aid you in your balance . . . muscles that usually get neglected in the traditional fitness center sitting,” he added.
** source By Terry Tomalin, Times Outdoors Editor  **

It’s been 10 months total of this lifestyle change, just over 7 months of consciously  watching what i eat with fairly aggressive exercise regiment where i have been driven by the philosophy and advice from Laird Hamilton.  I have to say for once, I feel satisfied eating and exercising this way and I am losing weight at a nice steady pace. For the first time since I finished college (in 1999), I have finally dropped below my target weight, and comfortably under! My clothes are fitting big, Older clothes that havent fit in years now are too big, and I notice a change in the way I feel and function throughout the day.

Exercise is a huge factor.but I follow Laird’s advice from his amazing new book, Force Of Nature

“If you can look at one of these waves and you don’t believe that there’s something greater than we are, then you’ve got some serious analyzing to do and you should go sit under a tree for a very long time.” Laird Hamilton

I have also incorporated some philosophies and techniques from Tim Ferris, in his newest addition to the “4 hour” series of books, The 4 Hour Body. I changed the way I ”Fuel” my body in the morning before a workout. I started making more productive and useful shakes to start off my day and keep me energized and focused for my workouts. Using Pure Protein or Muscle Milk powder, and a new amazing product by Nutrion53 called NUERO1. A mental focus and brain function enhancing combination of vitamins made into a powder for shakes.

I have only been taking Nuero1 for a  short time, but I noticed its benefits right from the start. Increased energy, motivation, mood and overall demeanor. As if being in the water and using the beach as my gym has not energized me enough, adding this supplement into my diet has changed the game completely. Below are 2 of my delicious and charged shake recipes, I use these to start my day before a workout, or sometimes after for recovery. They are amazing, simple to make and well-balanced. Enjoy!

Feelin’ Fruity Protein Shake

** Depending on the brands you use, this shake should be approx 275 calories per 20 oz serving **

1 scoop of Pure Protein, vanilla

1 scoop of Nuero 1, orange (can be subbed for another 1/2 scoop of protein if needed)

1/2 cup of Almond milk

1/2 cup of water

2-3 pieces of frozen mango, rough chopped

1-2 tsp of orange zest (can be omitted or even swapped for a drop of OJ, or orange oil)

Mix all ingredients well in a blender until mango chunks are dissolved and enjoy.

Feelin’ Decadent Protein Shake

** Depending on the brands you use, this shake should be approx 295 calories per 20 oz serving **

1 scoop of Pure Protein, chocolate

1 scoop of Nuero 1, chocolate (can be subbed for another 1/2 scoop of protein if needed)

1/2 cup of water

1/2 a banana, rough chopped

2-4 pieces of ice

sprinkle of each; cinnamon, espresso powder, nutmeg

Mix all ingredients well in a blender until ice is dissolved and enjoy.

Until next time, Eat, Drink, & Spread the Chews!

A work in progress

February 2nd, 2012

I saved up all the corks from every bottle of wine I have drank or cooked with since moving to.San Diego 10 months ago. A few more bottles

image

and it’ll be complete!

Posted from WordPress for Android – Droid X

Breakfast… The most important meal of the day

January 18th, 2012

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Enjoying my day off, had to get out of the apartment to be productive and work on the cookbook. So I walked over to my favorite cafe, Newbreak Coffee Co and made it my personal office. This is the “Veggie Bagel”: everything bagel with sundried tomato cream cheese, sprouts, thinly sliced cucumber, tomato & red onion. So good! And a delicious vanilla nut late to wash it all down

Posted from WordPress for Android – Droid X

Farmer’s market bag…

October 14th, 2011

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Love the new gig, I got to teach a Farm to Fork class today, and thanks to SPECIALTY PRODUCE I got a nice big bag of the seasons best picks to take home: spaghetti squash, sweet pumpkin, easter egg radish, beats, pears, oranges, pomegranate, fennel, pencil asparagus, & lettuce.. Recipes to come soon. Going to be a busy weekend in the test kitchen. Stat tuned!

Posted from WordPress for Android – Droid X

Note-worthy post from an Idol of mine

August 15th, 2011

by Scott Ingenito

Hello Folks, It has been a while, but I am back. I am working on a great post that will be up later this week. But in the meantime I wanted to post this link. Anyone that knows me ,knows one of my idols is Legendary Surfer and all around waterman Laird Hamilton. Some of you may only know him as “Berkhart” from the 1980′s classic surf film North Shore. But, really he is a pioneer of many of the techniques surfers use, equipment and training. He is seriously a throwback to the old surfers from the 1950′s, a true renaissance man.

He is married to Pro Volleyball star Gabrielle Reese, talk about a power couple. These two are in top physical condition and they uphold it through extensive training and of course a healthy diet. There family life is not what you would think typical of two pro athletes. They have two children;daughters Reece Viola Hamilton, and Brody Jo Hamilton. According to Reece, the Hamilton family splits time living in residences in Hawaii and California.

Check out this great meal (one of “go-to” meals for work nights, quick, delicious, & healthy!)

http://www.gabbyreece360.com/food-360/salmon-with-chiba-surfer’s-sea-salt/

See you later this week for a kicked up Indian & Mediterranean Meal!

Fun little fact: Celebrity Chef becomes a classic cartoon..

July 15th, 2011

by Scott Ingenito

 

In 2011, for the first time ever, the Food & Hospitality industry has not only boomed, but become a lifestyle that has gone from a servant type undesirable job, to where many people strive to the top and retreat from lifelong careers to become Chef’s. It has gone from a perdominantely female industry to a male driven one with superstar “rockstar” chefs due to the popularity of Food Network & Cooking Channel. People, like myself, have been inspired to go back to school, seek alternative training, and delve into this unstable, risky, but exciting source of income, especially later in life…

SO, in the topic of striving for the top of the industry, I bring you great news about the factually first ever celebrity chef- 

Wolfgang Puck

The upcoming Smurfs movie has been filming all over New York for the past month. But there’s another reason to get excited about the film’s Summer 2011 release: Chef Wolfgang Puck has been cast as the voice actor for Chef Smurf.

Its a blast from my past, and although its typical of today’s movies to copy ideas from classics, or even just flat-out “redux” them. But, it will probably be interesting enough to check out, especially with one of my favorite chefs starring in it.

Also starring: Neil Patrick HarrisJayma MaysHank Azaria, and Sofía Vergara

Release dates: JULY 29, 2011

They really are “Krazy Good!”

May 18th, 2011

by Scott Ingenito

Hello again my friends, I am writing to you today about a friend of  mine. She is in fact one of the first subscribers to The Enlightened Chef’s Blog, and shockingly she lives over 3,500 miles away from me! I always said that cooking brings people together and she is proof of that. She lives in Snohomish, Washington  and she just put out her first of many products:

KRAZY GOOD Candied Jalapenos!!

Over the last few months, my friend and I have conversed about recipes and our cooking influences, below is a little snip of a conversation we had about the launching of her new line of Krazy Good products.

Q: Where did this idea come from?

A:  “I LOVE to cook & create. I’d tasted something similar that came from another far off state & wanted to create my own version. I Have spent the last 3 years perfecting these babies…. I like to make people happy with my food &  it was causing quite a stir from the get go..”

Q:  Who Inspires you?

A: “I LOVE Racheal Ray, Paula Deen & of course Guy Fieri. They all entertain me immensely! My children have always been & always will be what inspires me. That & the thought that maybe, just maybe I could have my own little restaurant someday!! “

I have to say, after trying these Krazy Good Candied Jalapenos, I was hooked. I am a fan of Sweet & Spicy and these are the perfect combo of both! I spoke with her about the product and promised her that I would come up with some recipes using them. So today I created two great meals using them as a base to build from. Here is what I came up with.

Krazy West Coast Vegetarian Chili

by Scott Ingenito

Ingredients

2 Yellow bell peppers diced

2 Red bell peppers diced

2 Green bell peppers diced

2 cans of Dark red kidney beans, rinsed

1 can of black beans, rinsed

1 can of cannellini beans, rinsed

1 cup of fresh made tomato sauce (can use jarred if you do not have fresh)

4 small plum tomatoes diced

1 white onion diced

1/2 red onion diced

1 cup of sweet corn, roasted

3/4 cup of Krazy Good Candied Jalapenos

my custom spice mix: Not that mass produced, overly processed, bland stuff you find in the grocery store! Do yourself a favor and clean out your spice cabinets and replace it all with some nice quality spices. They are NOT more expensive and they are much more flavorful and will last you longer.

2 tbsp of fresh chopped cilantro, 2 tbsp of fresh chopped parsley, 1/4 cup medium chili spice, 1 tbsp of costa rica cooking salsa, 1 tbsp of ground cumin, 1 tbsp of fresh cracked black pepper, 1/2 tbsp of fresh cracked sea salt, 1 tsp garlic powder,  1 tsp mesquite spice, 1 tbsp of smoked spanish paprika & some love!

Step 1

Dice all of your veggies.

Step 2

Open all your cans of beans, strain, and rinse lightly with cold water.

Step 3

Make your spice mix.

Step 4

Combine all of your ingredients into a large pot, dutch oven or slow cooker. Because I am off today, I wanted to surf & enjoy the weather, so I rocked the Slow Cooker. Make sure all your ingredients are mixed well, Cover, set on high & go surfing for about 4 hours. When you get home you have this-

Recipe # 2

Krazy Good Mexicali Poppers

ingredients

1 8oz container of plain greek yogurt (you can also use Sour Cream- I just prefer the taste, consistency and health benefits of GY)

1 cup of freshly made salsa (1 white onion, 3 jalapenos, 2 tomatoes, 3 cloves of garlic, 2 sprigs of cilantro, salt, pepper, squeeze of lime- all diced together & mixed)

1 cup of Krazy Good Candied Jalapenos

1/2 cup of fresh lime juice

1 pack of won ton wrappers

Step 1

place a won ton skin on your cutting board, place a small spoon full of all ingredients inside, and fold, use a pastry brush dipped in water (or egg wash) to seal closed.

Step 2

Deep fry in a pan or pot. I use my new ALL-CLAD stainless 8″ skillet to do this, with just a small amount of vegetable oil it is easy to maintain a steady temperature of  350*-375* & not overcrowd the pan which would bring the temp down and cause uneven cooking.

Step 3

Remove from the oil once they are browned a bit and let sit on paper towels to allow excess oil to drain.

Step 4

Serve & enjoy, preferably with a Dos Equis or a fresh Margarita!