Now, I’m excited to introduce our special guest, Chef Jimmy Le.
Chef Jimmy Le was born and raised in New Orleans. He has proudly served for over 12 years as a US Army National Guardsmen. Chef Jimmy is a member of the American Culinary Federation and is a Certified Culinarian. In 2013, the chef was selected among his peers as one of the Best Chefs of Louisiana. Chef Jimmy was classically trained at the Delgado Community College Culinary Apprenticeship Program. He has worked under many great Louisiana chefs including Lazone Randolph of Brennan’s, Matt Murphy of The Irish House, Dominique Macquet of Dominique’s on Magazine, and Susan Spicer of Bayona and Mondo. Chef Jimmy also staged at Chef John Besh’s restaurant, Luke New Orleans. Previously, the chef was a ProStart teacher in Baton Rouge. He is now the kitchen manager of Hurricane Café at Our Lady of Holy Cross College located in Algiers in New Orleans, Louisiana. In addition to his work as a chef, he loves creating unique preserves from locally sourced fruits.
“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredient is Corn.
Here is a recipe for my “Corn and Veggie Penne Pasta.” I invented this recipe at one of my French Market summer cooking demos. I love how colorful and tasty it is!
2 tbsp. olive oil
1 small onion, diced
2 sweet peppers, diced
3 fresh corn cobs, shucked and shaved
1 lb. green beans, cut into 2 inch pieces
1 Creole tomato, diced
Salt and pepper to taste
1 lb. penne pasta, cooked
Fresh herbs, chopped (oregano, thyme, basil, etc.)
In a large pan over medium heat, heat olive oil. Sauté onions and sweet pepper in olive oil. Add corn and green beans. Cook for 5 minutes. Add tomatoes. Salt and pepper to taste. Mix in penne and herbs. Serves 4-6.
“Figure Out This Food!”
I have a game on my Facebook page called “Figure Out This Food.” I post a close-up of a food item and the first three guesses get a shout-out here. Congratulations to Sokhoeun Chau for guessing “Cooking Pears.”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… “Lemon Basil Lemonade.” This is a great way to use up herbs especially when you have an abundance.
1 c. simple syrup
6 c. water
1/4 c. lemon juice
Handful of lemon basil
In a large pitcher, add water, simple syrup, lemon juice, and lemon basil. Mix thoroughly. Serve cold.
Optional: Let sit in refrigerator overnight to allow the herbs to infuse the lemonade.
This is a recipe for “Bananas Foster Lumpia with Caramel Sauce.” This delicious recipe is courtesy of Chef Jimmy Le.
Ingredients for lumpia:
4 bananas (peeled, cut in half)
8 lumpia spring roll wrappers
Oil to fry
Ingredients for sauce:
1 can sweetened condensed milk
2 tbsp. banana extract
1/2 tsp. cinnamon
Ingredients for assembly:
12 scoops of Vanilla Ice Cream
Directions for lumpia:
Preheat oil to 325 degrees. Wrap the cut bananas into the wrappers as if you are rolling a burrito. Fry until crispy. (about 3-5 minutes)
Directions for sauce:
Boil the milk in its can for 1 hr.
Remove the can from the boiling water.
Remove the caramel and slowly stir in the extract and cinnamon.
Set aside. (If possible place into a squeeze bottle.) Keep the bottle in warm water so the caramel doesn’t harden.
Directions to assemble:
Place 3 scoops of ice cream in a triangular formation. Cut the fried spring rolls at an angle to expose the creamy banana filling. Place the spring rolls on the sides of the scoops of ice cream. Drizzle the caramel with the help of a squeeze bottle.
Here is a fun kitchen-related craft. Today’s kitchen craft is how to make a “Wine Cork Sailboat.”
3 wine corks
2 rubber bands
Step 1: Wrap 3 wine corks with two rubber bands.
Step 2: Insert a toothpick into the middle of the center cork to form the mast.
Step 3: Cut cardstock into a triangle that’s an appropriate size for a sail.
Now, poke toothpick through cardstock.
Step 4: Make a few sailboats with friends and race them in a pond or lake!
That’s all for this week!
Kid Chef Eliana