FRANCIS'S D60 CAKE!!!

this saturday was pretty crazy, our BA BBQ and had to deliver a cake this is a D6O nikon camera slr cake. this cake was rather fun i had a great time making it. also thanks to jessica and bryant for helping me, they painted those edible paintings.

those are the paintings they made for me and yes you can eat them up ill post some other close ups of there edible painting later.

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BLISSFUL AGONY 03 TILL INFINITY!!

BA squad 5.11.03

when we were kids all we ever did was make music and create art and till

 this day its been the same.

may 16th were throwing a BBQ at cabello 2pm come threw it is a potluck and if you come early my ribs may still be there!!

P.S yes thats me with long hair back in 03 

"this is how we chill from 03 and till"

consequence and kanye west -03 till infinity 

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1950's COMMERCIALS!!

i'm really into the 1950's era from drive in movie theaters,culture,fashion,cars,bikes, and food. you can say i'm a vintage type of guy. stuff like this gives me inspiration to create something new and tasty, also art wise for my cakes. well enough of the get to know chefboyrdean i was online and just looking up so clothing gear, ran into these commercials dealing with food i still use and like today its amazing how something so old is still top sellers today.

three musketeers commercial

drive in intermission commercial i added this just because i thought it was cool 

hostess twinkies commercial ill post up my deep fried twinkie recipe you love it 

and last rice krispie commercial now this is one my favorite cereals for the fact there's so much you can make.

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CHICKEN ENCHILADAS WITH GREEN CHILI SAUCE!!!

CINCO DE MAYO!!! sense it is cinco de mayo i wanted to post some recipes i learned by a wise 67 yr old lady who taught me alot about mexican food,so thank you. she calls me meho i hope i spelled it right. she's like my grandmother i can say i love this lady shes funny and could cook some mean food, she even knows a little tagalog,crazy. one time i was was with her and i was helping cut some onions and she said allah cuz i almost cut my self i couldnt stop laughin for the fact she said that to me. well enough of my life stories heres some recipes she taught me. enjoy also i have no pictures for the fact i didn't make any of these things today but don't worry soon ill post up some dishes ounce my new camera gets in.

serving:4-6

ingredients:

-1 tbsp butter

-3/4 c. chopped onion

-1 large clove garlic, minced

-1/2 tbsp. salt

-1/4 tsp. ground cumin.

-2 tblsp flour

-1 1/2 chicken broth

-2 cans or jars of (4.5 ounces each) chopped green chilies undrained

-veg. oil for softening the tortillas

-12 corn tortillas

-2 c. coarsely shredded cooked chicken (salt pepper grilled or boils doesn't matter i prefer frilled)extra flavor

-2 c. shredded mexican blend cheese find it at the super market or where ever you shops

-1 c. whipping cream

-1/3 c. sliced green onions 

-1 can (2/5 ounces) sliced ripe olives, drained

-3 roma tomatoes, seeded and chopped into squares

-chopped fresh cilantro optional

directions:

in a saucepan, melt butter over medium heat. saute onions until transparent clear. stir in garlic, salt and cumin. stir the flour until well combined then stir in the broth slowly dont burn yourself. add chiles and stir well. reduce heat to simmer. cook then cover. uncover it in abotu 15 min. remember this sauce can be made to this point colled and refrigerated for 24 hours i think longer the better like wine yessir. now in a 350 oven place tortillas on 2 cookie sheets. will fit in a single layer, brush lighty on both sides with the oil. bake for 3 min. until warm of tortillas soft so you can roll. stack on a plate and cover with towel or foil keep warm while you fill them. combine chicken and 1/2 c. of the green chile sauce. to fill tortillas, place a 2 tblsp. chken mixture and 2 tblsp cheese across center of each tortillas. roll up and place seam-side-down in shallow 13x9 inch baking dish. pour remaining sauce over rolled enchiladas then pour cream evenly over entire mixture and top with remaining cheese. sprinkle with green onions and ripe cilantro if you want. BON APPETITE!!

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CHILES RELLENOS!!

chiles rellenos awsome dish but takes time not as much as menudo tho so your good. also remember read carefully for the fact this is light weight difficult just to let you know.

serving: 4

ingredients:

-4 fresh poblano chile peppers

-1/2 pound lean ground beef

-1 onion chopped

-sale and pepper for taste

-3 eggs, separated whites 

-1 c. shredded mozzarella cheese

-2 roma (plum) tomatoes chopped

-1/2 cup all purpose flour

-1 cup corn oil 

directions:

place whole peppers over a open flame(gas burner) or under the broiler ( if you look at your oven its something people don't really use it says broiler ) roast and turning frequently untile evenly black and blistered so really until it looks burnt. remove from heat and place in a plastic bag or put in a bowl covered with plastic on top. let them sweat for awhile. this allows the skin to peel of easy. while the peppers are sweating place the ground beef in a skillet over medium high heat. cook stirring to crumble until evenly browned when beef. when the beef is fully cooked add the onion,garlic and tomato, and cook for a few more minutes. then season to taste with salt and pepper.remove the peppers from the bag and peel of the burnt skin. i usually put them with running water makes it easier to take off or use gloves for the fact it will be darn hot. make a small vertical slit in the side of the peppers, and remove the seeds and veins . stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. close the slits and secure them with toothpicks. whip the egg whites in a large glass bowl or metal bowl until thick and fluffy. this is were a kitchen add comes in handy my favs. add the egg yolks and whip for about a minute to blend in. while your beating your eggs heat up 1/4 inch of oil in a large heavy skillet over medium high heat. coat the stuffed peppers with light dusting flour, then dip them in the egg so they are fully covered. carefully place in the hot oil. fry on both sides until golden brown, drain paper towels then serve on a large platter. BON APPETITE!!

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