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Chef Myra
Chef Myra

Chef Myra

Hey Guys!!  I’m Chef Myra!  I’m a classically trained chef and master mixologist and I LOVE to eat and drink.  It’s really true that if you love your work, you’ll never work a day in your life.  I’ve been in “the business” for over 15 years and this has been QUITE a ride!  I started this blog as a place where I can share recipes from my kitchen; awesome articles I read, cool things I find on other Chef’s blogs and on the internet (I LOVE the internet), and of course, awesome things I eat and drink while I’m out in the world.  I’d love to hear about things you try out, whether you love them or not, and any ideas you may have for the recipes I post.  I’m usually pretty easy breezy when it comes to most things, but, in my kitchen, there are a few non-negotiables…here are a few things that will make browsing this blog a bit easier:

1.  Fresh ingredients make ALL the difference.  In addition to the health benefits, buying locally grown produce, poultry, etc. helps to sustain our local economy.  I’m a sucker for farmer’s markets and fairs, where I can pump some money back into my neighborhood.  Also, Whole Foods, Trader Joe’s, and some Harris Teeter Markets, exclusively sell produce from local farms.  Don’t worry, if it’s local, it’ll say it right there on the sign. *steps off soap box*

2.  I’m allergic to mushrooms, so you won’t see them mentioned anywhere on this blog.  I know people love them, add them where you like, and be sure to share your results!

3.  I eat pork, beef, gluten…shoot, I’ll eat just about anything if it’s yummy.  I’ll try to provide alternatives where possible, but I will let you know if altering the recipe will mess it up.

4.  If I suggest a brand, do the best you can to use that exact brand, I’m usually pretty laid back about most things, but trust me on this stuff.

5.  All measurements are approximate unless otherwise specified.  At the end of each seasoning instruction imagine the words “to taste”…if it needs more salt, dash away…more pepper?  Spice it up!!

6.  Cooking Wine is the devil, if you wouldn’t drink it, don’t cook with it.  Also, if a recipe calls for wine, do NOT substitute with chicken, beef, vegetable or any other kind of stock…grow up people.  (Speaking of wine…pour yourself a glass…it makes the whole experience more enjoyable…I talked to Jesus, and He’s totally ok with this, no worries. )

7.  Most importantly, MAKE YOUR OWN STOCK!!  Make a crap ton of it, and just freeze it.  Freeze it in portions that are easy to manage.  You can pour it into freezer bags once it’s cooled down.  I also freeze some in ice trays, in case I need just a small amount.  Here’s a recipe for chicken stock, and one for brown stock (you can substitute veal bones for beef bones, easily).

From the bottom of my heart, thank you to everyone who has the notion to drop by.  Without you, this would just be a journal…and that would be kind of lame, now wouldn’t it?

Smooches!!

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'Tis the season 🤦🏾‍♀️ Smh #theresnoluckinthatpot The prettiest #jambalaya I've ever made...instead of chicken, I opted for duck breast because...why not #duck instead of chicken, whenever humanly possible?! Also, this time of year, duck is much easier to come by (I swear it's been on my shopping list and replaced with whatever I was able to find, no less than three times this summer). Gorgeous, plump, and juicy #shrimp and my favorite turkey #andouillesausage 😍😍😍😍 #mymycooks In light of an unexpected care package from Cali, I'll be sharing the wealth tomorrow only, w/scratch made infused death by chocolate brownies (that's triple chocolate 😩). Send a message if you're interested.  Pick up in the city tomorrow only.  #mymycooks #mymybakestoo
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