Hey Young Chefs!
For Show #83, I interviewed Bill Wurtzel of Funny Food Art.
BILL WURTZEL was an award-winning advertising creative director and a jazz guitarist. He won over 200 ad & design awards and as a jazz musician, he played for many years with numerous jazz legends. Bill says, “I’ve been entertaining my wife, Claire, with funny food since we were dating. Our wedding announcement has a photograph of me with steak and spaghetti on my chest. Breakfasts are spontaneous using whatever ingredients are on hand – with no pre-planning. My inspiration has always been making Claire smile.” Bill and and his wife, Claire, do workshops in schools and museums that make it fun for children to learn about nutrition. Bill shows how to make Funny Food. When kids make it, they eat it, and try healthy food they may not have eaten before.
“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredient is Cilantro. Here is a recipe for my “Cilantro Lime Chicken.” This recipe was invented while my mom and I were on vacay in Orange Beach. It’s so tasty!
2 lbs. boneless skinless chicken breast
1/4 c. olive oil
1/4 c. cilantro, chopped
1 clove garlic, minced
2 limes, juiced and zested
1 tbsp. Adobo seasoning
1 tsp. smoked paprika
1 tsp. cumin
Mix all ingredients together and let marinate for 30 minutes. Grill chicken for 5-7 minutes on each side or until chicken is cooked all the way through. 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 Patricia Miera, Judith Serrano-Reyes, and Jessieca May for guessing “Tamarind.”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is…“Watermelon Shake.”
3 c. ripe, seedless watermelon cut into chunks
2 c. ice
1 c. club soda or sparkling water
2 tbsp. local honey
Spring of mint for garnish
Place all ingredients in a blender and mix well. Garnish with a sprig of mint.
This is my recipe for “Root Beer Cilantro and Oregano Braised Pork Chops”.
2 tbsp. olive oil
1 c. onions, chopped
3 large cloves garlic, grated
2 tbsp. Adobo seasoning, divided
8 center cut pork chops
12 oz. root beer
1/4 c. lime juice
Zest of one lime
1/4 c. fresh cilantro, chopped
1/2 c. fresh oregano, chopped
1 tbsp. smoked paprika
1 tsp. black pepper corns
1/4 small jalapeño, de-seeded and chopped
2 bay leaves
In a large Dutch oven, heat olive oil over medium. Add on walls and sauté for five minutes until translucent. Add garlic. Sprinkle 1 tablespoon of Adobo seasoning on both sides of the pork chops. Add pork chops, getting a sear on both sides of the pork chops. Add root beer, pouring enough to leave some of the pork chops exposed. Do not cover all of the pork chops with the root beer or they willdd remaining ingredients and mix well. Cover pot and lower heat to medium low. Cook for two hours or until pork chops are tender. Remove bay leaves and peppercorns before serving. Serves 8.
Here is a fun kitchen-related craft. Today’s kitchen craft is how to make a “Mason Jar Vase with Orange Slices”.
2 oranges, sliced
Bouquet of flowers
Step 1: Line mason jar on the inside with orange slices.
Step 2: Fill with water.
Step 3: Add flowers.
Step 4: Tie a ribbon around the mason jar rim. Enjoy!
That’s all for this week!
Kid Chef Eliana