I don’t know about you, but I have always wanted to be an amazing cook. In my dreams I am the person who all of my children and friends go to for their favorite dish. It may be silly, but I would love to be the home in the neighborhood that always smells like a well-made meal even when you walk by. In my search for chef perfection I have found these incredible Chefs. Special thank you to the New York Times for making such an incredible article called: 16 Black Chefs Changing Food in America by John Eligon and Julia MoskinJuly 16, 2019. You haven’t seen the article? Well here you go!
Chef #2 Max Hardy 35, River Bistro and COOP, Detroit
Shaped By: His childhood in a historically black neighborhood in Detroit. His mother’s Bahamian roots and his own teenage years in Miami. Dreaming of a basketball career, pivoting to culinary school, and winding up as personal chef to Amar’e Stoudemire.
“I came back to see what was going on and sold out a whole weekend of pop-up dinners. Growing up in Detroit, you didn’t see chefs and restaurants elevated like that. It was Motor City, not Food City. Now I can invent a dinner based on the recipes of Hercules, a slave who was George Washington’s personal chef, and I can have my restaurant, and I can teach kids in the community. There are so many more ways to strive for greatness as a chef.”
I don’t know about you, but I have always wanted to be an amazing cook. In my dreams I am the person who all of my children and friends go to for their favorite dish. It may be silly, but I would love to be the home in the neighborhood that always smells like a well-made meal even when you walk by. In my search for chef perfection I have found these incredible Chefs. Special thank you to the New York Times for making such an incredible article called: 16 Black Chefs Changing Food in America by John Eligon and Julia Moskin July 16, 2019. You haven’t seen the article? Well here you go!
36, Los Angeles
Shaped By: Her multiracial family, especially her Korean grandmother and grandfather of black and Cherokee descent. Growing up in Los Angeles, with its unique “terroir” that blends Californian, Mexican, Chinese, Persian and many other cuisines.
“I came up in fine dining because 17-year-old me wanted to know the tradition in and out and up and down. I went down that path of France and nouvelle cuisine, which I loved. But every single kitchen I ever worked in coming up, I never saw a black woman. I had to see myself as a European male, and I assimilated a lot of those values into my cooking and my life. But now I value connection and finding the common denominator in food, because it is something that can transcend race and ethnicity and gender.”
This year I have been on a cooking journey! Deep inside of my soul I have always wanted to be the mom in the neighborhood that all of the kids visit because dinner is so delicious. After purchasing a few cookbooks, Ayesha Curry’s recipes topped them all. Every time a make a dish from this book my husband and children ask for more. So today I would like to introduce you to this meal that put smiles on my family’s face.
Make a comment if you try the recipe!
SLiM- See. Learn. Inspire. Make Moves
TOTAL TIME:0 hours 35 mins
3 tbsp. fresh lime juice
1 tbsp. red wine vinegar
1 tbsp. honey
Kosher salt and pepper
8 oz. savoy cabbage, cored and thinly sliced
1 Granny Smith apple, cut into matchsticks
1 jalapeño, seeded and thinly sliced
SWEET POTATO CHIPS AND MAYONNAISE
4 c. sweet potato chips
1 tsp. smoked paprika
1/2 c mayonnaise1 tbsp.
1 tbsp. fresh lemon juice
1 1/2 tbsp. chili paste (like sambal oelek)
1 tbsp. low-sodium soy sauce
1 tbsp. fresh grated ginger
1/2 small onion, finely chopped
1 lb. ground turkey
2 tbsp. olive oil, for skillet
4 buns, split and lightly toasted
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Heat oven to 400°F. In a large bowl, whisk together the lime juice, vinegar, honey, and a pinch each salt and pepper. Add the cabbage, apple, and jalapeño and toss to coat. Let sit, tossing occasionally, until ready to serve.
Line a large rimmed baking sheet with foil and spread the potato chips in an even layer. Bake just until warm (this releases the oils and helps the spice stick), about 5 minutes. Toss with the paprika.
Meanwhile, in a small bowl,whisk together the mayonnaise, Sriracha, and lemon juice; set aside.
In a large bowl, whisk together the chili paste, soy sauce, and ginger; stir in the onion, then add the turkey and mix to combine. Form the mixture into four 3⁄4-inch-thick patties.
Heat a grill, or the oil in a large cast-iron skillet, to medium-high heat. Grill or cook the burgers until an instant-read thermometer registers 165°F, 7 to 8 minutes per side on the grill or 4 to 5 minutes per side in the skillet.
Spread the buns with a touch of the Sriracha mayonnaise, then top with the burgers and slaw. Serve with the potato chips and remaining mayonnaise.
PER SERVING 735 CAL, 43 G FAT (7 G SAT FAT), 86 MG CHOL, 944 MG SOD, 29 G PRO, 58 G CAR, 7 G FIBER