The Taste of Inverness

I am slowly getting opportunities and I am well enough to go for some of them and enjoy life is good taking it one day at a time and taking the time to smell the roses.. I am excited I was asked to judge this event fabulous restaurants dishes and I cannot wait it’s going to be so much fun I’m joining Chef Dennis it’s an honor to be a judge with him another food experience got to love it!!
Taste of Inverness

My latest competition takes me to 6th place in top #10 at the World Food Championship, Las Vegas Nevada 2014

One of the biggest cooking competition in the world! To be able to compete in this time of competition you have to have previously qualified for a specific category through recipe competition. This year I qualified in 3 different category with my wins in the previous 12 month period. Dessert, Recipe and Seafood category!!Of Course seafood is my favorite food to cook I wasn’t about to pass this opportunity and gave me the opportunity to compete with 48 other competitors in seafood category all but 5 were all professional chefs so I had to represent the Tampa Bay area and my town of New Port Richey, FL as a home cook! It was my second year in a row in qualifying to compete at the World Food Championship! I can’t wait for this year it’s going to be here in Kissimmee, Florida. I was also asked to do a seafood cooking demonstration while I was there competing. Here are some highlights of my experience!
WFC banner at wfc

Me posing at WFC

wfc cooking my dish
wfc cooking my dish 2
Me turning in my dish wfcwfc after turning in my dishMe on stage top 10 wfc_cropMe waiving at the crowd doing my demo wfcme doing my demo wfc 1me interviewed in demo wfcme showing off  my enchiladas to the crowd in my demo wfc

With  Food Network Chef Ben Vaughn! After they announced finalists

With Food Network Chef Ben Vaughn! After they announced finalists

Thanksgiving Turkey with a new approach!

This week it’s all about turkey! Roasted turkey fried turkey and smoked turkey! We are trying to go a little bit healthier in my house for the holiday feasts. Having said that why not just buy the turkey breast all white meat much leaner. So I came up with the perfect combo for a rub using our fresh local grown oranges and ancho chili for a little kick and three fresh herbs. Let me tell you it’s fantastic I gave myself a pat on the back with this one and so moist and juicy it melts in your mouth.

After turkey roasted for an 1 hour brush the rub on.
Ancho Chili Citrus Rub Turkey Breast rub

Perfectly roasted let it rest for 20 minutes.
Ancho Chili Citrus Rub Turkey Breast

Pull out the citrus wedges and add additional rosemary to the sliced turkey for a colorful presentation.
Ancho Chili Citrus Rub Turkey Breast rub plated
Ancho Chili Citrus Rub Turkey Breast
1(6 to 7 pound) Turkey breast
2 oranges quartered plus juice of 1 orange to equal 1 tablespoon
1 rosemary clipping
4 basil leaves
1 fresh oregano clipping
1 large ancho chili pod mild
½ cup olive oil plus 2 tablespoons
3 garlic cloves
2 tablespoons red wine vinegar
1 teaspoon sea salt
1 teaspoon paprika
½ teaspoon pepper
Preheat oven at 325 degrees. Rinse turkey breast well and pat dry with paper towels. Stuffed cavity of breast with orange pieces, rosemary, basil leaves and oregano.
Brush turkey breast with 2 tablespoons olive oil. Place turkey breast in a roasting pan on a rack. Put about ½ inch of water in the pan. Place in oven.
Place Ancho chili pod in a bowl of hot water for 10 minutes to softened the chili. Remove seeds and roughly chopped the chili.
Add to a food processor the chili, remaining olive oil, garlic cloves, red wine vinegar, and juice of 1 orange, seas salt, paprika and pepper. Pulse until forms a thick sauce.
After turkey has cooked for 1 hour remove from oven and cover with chili sauce using a brush. Return to turkey breast to oven and bake an additional 1 hour 45 minutes to 2 hours or according to package instructions.
Remove from oven place a loose piece of aluminum foil on top of turkey breast let rest 20 minutes before slicing.

Macy’s Great American Grilling Guru competition

As you know I enter a lot of recipe contests and some are cook-offs. I was super excited to make the semi-finals for this cooking competition where we competed in Charlotte,NC this time and our judge was celebrity Iron Chef Cat Cora and what a treat to grill my Shrimp & Apricot Pork Tenderloin with a jalapeno apricot creamy sauce and have Cat judge it and she loved it but all three dishes were fantastic it was a hard decision for her. Although I didn’t win to go on to the finals I had a great experience and tons of fun! On to the next one…

Me before the showdown with the other two

Me at the cook off in action

Me at the cook off rolling my pork tenderloin

Me at the cook off with host while prepping explaining my ingredients

Me at the cook off plating my dish

Me presenting my dish to Cat Cora at the showdown

Shrimp & Apricot Stuffed Grilled Pork Tenderloin with a Jalapeño Apricot Cream Sauce

My $5,000.00 winning recipe for Country Crock this win has qualified me to compete at The World Food Championships in the seafood category!

Shuuuuuuuuuuuuu that is not what I will be entering when competing at the World Food Championships in Las Vegas, NV in November 2014 but give this one a try even the picky kids will love this one!!

Josee's country crock star

Spicy Fish Soup

Baby it’s cold outside! It’s our winter season and we experience many cold days in a row and it feels like you just cannot get warm well rest to sure I have the perfect remedy for you My awesome spicy fish soup not only will it warm you right up but your entire family will love it and is another fabulous way to add fish to your diet. You are going to love this one it’s super easy go ahead try it out use any white fish available to you in your area!

Serve: 4
2 tablespoons extra virgin olive oil
1 celery branch chopped fine
1/2cup yellow pepper chopped small
2 garlic cloves chopped fine
¼ cup chopped Spanish onion
1 cup cherry tomatoes cut in half
¼ cup cilantro chopped fine
2 tablespoons fresh basil chopped fine
1 jalapeño deseeded and chopped fine
1 teaspoon garlic pepper sauce (Tabasco)
4 cups fish stock
1 cup clam juice
½ lemons juiced
1 tablespoon tomato paste
½ cup Ditalini pasta
½ pound firm white fish cubed in 1 ½ inch cubes
Pinch sea salt & cracked black pepper
½ cup shredded parmesan
In a large pot on medium high heat add first 10 ingredients and sauté for 4 minutes. Add remaining ingredients mix well bring to a boil and cook until pasta and fish is cook about 15 to 17 minutes. Serve hot topped with shredded parmesan.

Lighter Fish Cakes

Well my friends I’m starting the New Year with a lighter version of my original fish cakes you will love these! I’m wishing you all a Happy New Year and good health and happiness in 2014!

1 pound cooked white fish shredded any will do (I used grouper)
¾ cup panko style bread crumbs
¼ yellow onions finely chopped
¼ cup yellow bell pepper finely chopped
2 tablespoons cilantro finely chopped
1 teaspoon old bay seasoning
¼ teaspoon crack black pepper
3 tablespoons light mayonnaise
2 tablespoons light virgin olive oil
1 tablespoon butter
In a large bowl, combine the cooked fish, bread crumbs, onions, bell pepper, cilantro old bay seasoning, crack black pepper and mayonnaise. Mix until will incorporated. Form into 8 small cakes. Cover cakes with plastic wrap and refrigerate at least 1 hour.
Place the flour on a sheet of wax paper and lightly coat the cakes with flour.
In a large non-stick skillet, melt butter with olive oil. Cook fish cakes until golden brown and crispy 4 to 5 minutes on each side.