My Passion to be the Next Food Network Star & Video Audition...

My passion to be the Next Food Network Star started 8 years when I first starting watching the show...since then I haven't missed an episode...

The first year I applied I didn't really have a COV (Culinary Point of View), I just wanted to teach people how to cook for a healthy lifestyle...Back then I was co-founder of a loose leaf tea and Steepware company (The Tea Spot) and was in charge of sales, marketing & PR...To help grow brand awareness, increase sales and fuel my passion to teach people how to cook, I held cooking with tea classes at numerous retail outlets and grocery stores we sold to...Here's me at Whole Foods Market, with a tea-licious frittata I taught people how to cook:-)

For my Oolong Infused Prosciutto & Veggie Frittata and other recipes, visit my Tea Spot Chef Blog...It's been dormant since 2011), but there are many recipes to explore there!!!

I even found my second home video audition for Next Food Network Star from 2009...Click here to check it out...WOW, I must say, my COV and presence on camera has evolved for the better...If I was picked back then, Suzie & Bob would've voted me right off...

Anyhow, since 2007 I've religiously applied to the Next Food Network Star. The majority of the applicants would've given up by now, but not me. People who know me, know I am very determined when I want something. I knew that if I developed my cooking skills and my COV then they would eventually pick me. So at the age of 31 I applied for a loan to attend the Culinary School of the Rockies (now known at Escoffier)...My schedule during that time was crazy...waking up at 5am to teach fitness classes, trying to launch a tea company during day and going to culinary school at night...Hardly spending anytime with my husband or friends, but I had a dream and I knew it was going to take a lot of hard work and long hours to accomplish it. And I knew I needed these skills if I was ever selected as a contestant for the Next Food Network Star...

Being in the Specialty/Natural Foods industry you meet a lot of people...In 2011, I met Guy, an unforgettable 'guy' who won season 2 of the Food Network Star, see photo above. He was at the Fancy Foods Show launching his salsa line...I told him I keep auditioning to NFNS and he told me to keep trying...Although I did't need to hear that from him, it was definitely reassuring...I even recreated one of Guy's salsas, Tea Twisted Guy's Salsa Verde, in appreciation for his inspiration...  

Two years ago I auditioned in NYC and got a call back. It was the Friday before Thanksgiving, and they needed me to submit my home video and some other info by Monday so they can review it...I had two days to script, film, edit, and cook...Although it wasn't a bad video, my COV didn't have any substance and I didn't really connect with the camera...Check it out HERE and see for yourself...

Fast forward to the present, it's 2014 and season 11 casting is underway. I'm very focused (some might say obsessed) to make it this year. Usually, I wait until the last minute to apply and I either apply at a open casting call or by application or a home video submission...Not this year...

This year I attended 2 open casting calls (Austin & Miami), an application, and submitted a home video with help from my friend Jeanne Eisenhaure, founder of 23Sons...Thank you Jeanne, you rock!!! I can't believe it's your first video...

I'd love to hear your feedback, especially on my COV - Primal Eats...

FYI: the video can only be 3 minutes, not much time...

You want the Spaghetti Squash Recipe...???

Lamb Meatball recipe coming soon...

Wish me luck, I have a follow-up meeting with their casting team tomorrow...

Pork Green Chile - A Comfy Winter Favorite

About this time we usually throw a chile cook-off and I usually throw people out of my house if I don't win...Just joking or am I:-)

Chile is one of favorite meals to cook & eat because there are so many variations and ingredients you can use in chiles. I've made so many different kinds of chile in my life, but I must say my absolute favorite is my pork green chile. If you have the time I recommend slow cooking a 4-5 lb pork shoulder (aka bone-in butt) until is is fall off the bone tender, but today I didn't have the time so I used pork stew meat instead. Pork stew meat is usually meat from the shoulder already cut up into pieces so it doesn't take as long to cook.

Ingredients

- 3 to 4 lbs Pork Stew Meet

- Seasoning: Salt, Pepper, Granulated Garlic, Granulated Onion, Chile Powder, Smoked Paprika, Dash of Nutmeg

- Cooking Fat: Coconut Oil, Ghee or Bacon Fat

- 1 Onion, Chopped

- 4 Pablanos Peppers, seeded & chopped

- 6 Anaheim Peppers, seeded & chopped

- 4 Jalapeños, seeded (only if you don't like it hot) & chopped

- 12 Fresh Tomatillos or 1 12 oz can, drained

- 1 cup Cherry Tomatoes

- 1 qt Beef Stock (homemade or low sodium organic from the store)

Homemade beef stock, how can I make that and why would I want to?

Don't worry I got you covered...Find answers here...

- 1 (25 oz) can Hominy, drained and rinsed

What's hominy and where can I get that?

Hominy is a dried corn that has been soaked in minerals which loosens the hulls, softens the kernels and causes the kernels to double in size and sprout making it more digestive then regular corn. Bottom line, if we didn't have hominy, you wouldn't have corn tortillas.  

- 1 Celery Root, peeled & chopped

What's Celery Root, how do you chop it and why use it in this recipe...???!!!

Don't worry I got you covered, click here to learn about Celery Root...

To keep this recipe paleo and gluten-free, I'm using celery root to help thicken the chile while giving it a slightly tangy flavor. 

- OPTIONAL 1 Butternut Squash, Baked and chopped

How do you bake and chop a butternut squash...???!!!

Don't worry, I got you covered again, click here to learn about butternut...You can make the squash ahead of time and reheat as stated below, or you can bake the squash as you make your chile or you don't even have to use it, but I think it adds great texture and a unforgettable delicate sweetness to this dish...

Garnish Options:

- Avocado, seeded & chopped

- Cojito Cheese

- Cilantro, crumbled

- Fresno Peppers, thinly sliced

- Chips

- Toasted Butternut Squash seeds, click here to see how to prepare

1. Put the stew meat in a bowl, pat dry and break apart if stuck together.

2. Place seasonings in a container and season the meat thoroughly. The seasoning will turn into fond which will be the foundation of flavor for your chile...So season well!

3. Heat a large pot on high on the stove (I'm using my wonderful dutch oven.)  Coat bottom of pot generously with cooking fat. Make sure oil is hot enough before adding meat by testing a piece of meat, if it sizzles you know it's hot enough, if it doesn't you need to wait. Add the rest of the meat to the pot and brown by stirring occasionally.

4. Take meat out of pot and reserve. (I use the lid of my dutch oven to reserve the meat.) Tent with foil to keep juices inside (this is important if you want to keep the meat juicy and tender) 

5. Reduce heat to medium. Add the onions and garlic to the pot and coat with reserved leftovers from browning the meat. Add more fat to pot and stir until onions are translucent. Mix in peppers and add a little salt, cook for another 2 minutes until the peppers start wilting a little. Add in tomatillos, tomatoes, and celery root and sauté. If it appears dry, add more cooking fat, veggies should be well coated.

6. Scrape the bottom of the pot as you sauté the veggies...Remember, that's where the flavorful fond is...  

7. Gradually add stock and whisk to incorporate all the brown bits (fond) into the liquid which will eventually dissolve creating great flavors.

8. Add enough water to cover the veggies. They should be floating at the top. Bring to boil, turn down and simmer for 30-45 minutes until the tomatoes burst their juices and the celery root is tender.

9. Puree in a blender or food processor. (I'm soooooo exited, I just got my very own Vitamix!!!)

10. Place the pureed green chile back into the pot, add hominy and reserved pork. Bring back up to a boil and then back down to a simmer for another 15-20 minutes. 

11. If serving with butternut squash and needs reheating, preheat oven to 325 degrees. Chop squash into 1/4 in pieces and remove the skin. Place a baking dish and reheat for 10 minutes.

12. Place in a separate bowl. 

13. To plate, spoon a ladle of chile in a bowl, add some butternut squash. Add another ladle or two chile. Put an assembling line the above mentioned garnishes and go to town.

Any garnishes I'm missing...

Eat is for breakfast with a fried egg on top...

Or for lunch on top of a bed of spinach...

Or as a snack with a sprinkling of bacon bits for cruch...