Crystal Blanchette Welcomes You!

Beef Tenderloin with Chimichurri sauce

INGREDIENTS
Spice Rub
2 tablespoons dark brown sugar
1 tablespoon sweet smoked paprika*
1 tablespoon coarse kosher salt
1 1/2 teaspoons chipotle chile powder or ancho chile powder
1 teaspoon ground black pepper

Chimichurri sauce
3/4 cup olive oil
3 tablespoons Sherry wine vinegar or red wine vinegar
3 tablespoons fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled, quartered
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper… Continue

Here in Los Angeles the sun is shining and it's time to bring out the grill but this time lets create something from the tropical regions of the world. Mangos have been in season and we should use them up, what a great way to create a delicious drink to relax with to go with my Mango Salsa recipes of the week. Check out these recipes, non-alcoholic drinks, and most importantly the food!

Virgin Mango Colada

… Continue

Mango Papaya Salsa: Goes Great with a nice piece of Grilled Fish or Chicken

INGREDIENTS

1 mango - peeled, seeded and diced
1 papaya - peeled, seeded and diced
1 large red bell pepper, seeded and diced
1 avocado - peeled, pitted and diced
1/2 sweet onion, peeled and diced
2 tablespoons chopped fresh cilantro
2 tablespoons balsamic vinegar
salt and pepper to taste

1. In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and… Continue

I am so proud to say that Inner City Kitchen has been asked to do a food demo for WIC Lancaster and Palmdale to help promote their new Healthy Food Packet. Please check out all of the new and exciting things WIC has going on to help spread knowledge of Healthy Cuisine to everyone!!

http://www.wicworks.ca.gov

GRILLED HONEY GARLIC CHOPS

10 to 12 pork chops, cut 1 1/2 inch thick

MARINADE:

3/4 c. lemon juice
3/4 c. honey
6 tbsp. soy sauce
3 tbsp. dry sherry or any dry white wine
6 cloves garlic, chopped

Combine marinade ingredients in a baking dish. Add chops to marinade, completely coating chops; cover. Refrigerate overnight, turning once, to "marry" the flavors. Remove chops from marinade. Grill chops about 10 minutes per side or until done.
Yield: 10 to 12 servings.