Los Angeles Based Food Blogger Launches New eRecipe Book Series With A Little Help from Samsung Galaxy S7

Los Angeles, CA – Since her appearance on the Food Network show “Clash of the Grandmas,” Veronica Hendrix has been very busy.

Writing her widely read blog Collard Greens and Caviar, developing recipes for Real Eats, working on an upcoming live food event, and writing a new recipe book series entitled Collard Greens and Caviar Pop up eRecipes  have keep her buzzing. The recipe book is now available on Amazon.com in Kindle download and paperback.

For those who have been following her,  this is exciting news because the recipe book contains what she calls her “most coveted and closely held recipes” teased on her social media sites – including her highly sought after SoCali Chicken Croquettes recipe debuted on the Food Network.

Featured Recipes – Top: SoCali Chicken Croquettes. Left: Tarragon Panko Coating Mix. Right: Sweet Potato Bread Pudding with Praline Topping

But for Hendrix, what’s really exciting is pioneering and forging a new approach to create and deliver recipe content. Her latest project shatters the traditional publishing paradigm and delivers concise content using tools such as self-publishing platforms, social media and leveraging the power of her Samsung S7 dual–pixel camera – which takes pictures whose quality meets the high production standards for self-publishing platforms.

“The picture quality that results from the advanced features of my Samsung S7 is the depth and resolution I need to bring my recipes to life,” said Hendrix

Move over traditional cookbooks

Traditional cookbooks have their place. For most it’s on a shelf after the reader is overwhelmed after thumbing through one hundred or more pages of recipes after recipes.

Traditional cookbooks take time to publish. The average cookbook project can take up to a year or more to get it into the hands of anxious cooks.

As a self published, epicurean entrepreneur, Hendrix has not only taken on the challenge of creating and publishing recipe content faster but also in publishing content in digestible bites using the simple rule of threes. As stated in the introduction of her recipe book:

“As a food blogger I have an eclectic collection of recipes I’ve developed that have never been featured on my blog. Many of them have been teased on my social media sites and my followers have asked if the recipes might one day appear in an upcoming cookbook. I’ve always said they might. Publishing an anthology of those recipes is a great idea. But to publish them quicker, I’ve created an eRecipe book of pop up recipes.

This eRecipe book features three of my most closely held and coveted recipes. Why only three recipes at a time? Well, as the “rule of threes” purports, when information is presented and viewed in threes, it is more regarded, interesting and memorable.”

For interview requests or additional information, contact eXude Communications at (650) 822-7271.

About Veronica Hendrix

Veronica Hendrix is Los Angeles based journalist, cooking coach, recipe developer and Food Network finalist. She is the creator of the widely read blog collardgreensandcaviar.com where she shares recipes and tells stories featuring food enthusiasts and culinary experts in addition to her own forays into the kitchen. She was the project manager and co-writer of the Los Angeles Sentinel Newspaper “Taste of Soul Cookbook” published in 2013.

Veronica has over 20 years experience in journalism, media relations and public affairs. Veronica was a syndicated columnist and feature writer of the column Veronica’s View in which she covered stories of the human continuum – from clinical trials of male contraceptives, to gang related violence. Her work has been featured in the Los Angeles Sentinel; Lee Bailey’s Electronic Urban Report; and the online interactive site The Root. She has been a feature writer for each edition of Who’s Who in Black Los Angeles. Veronica has produced radio and television shows in Los Angeles and is a Los Angeles Emmy nominated producer. Veronica’s career as a journalist has also included being a reporter for USA Today and KCLS Television in Los Angeles.

Veronica has launched a recipe book series entitled Collard Greens and Caviar Pop up eRecipes  that features some of her most closely held and coveted recipes teased on her Instagram, Facebook and Twitter sites.

A kickin’ kick off dip that is sure to score

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Kickin’ Cali Collard Dip served in hollowed out, round sourdough boule with baked tortilla chips & bell pepper medley.

Are you ready for some football?

The American Gaming Association predicts that American sport fans will bet about $4.7 billion on the 51st Super Bowl game match up between the New England Patriots and the Atlanta Falcons.

That’s a whole lot of clams, cash, moola, duckets, Benjamins and greens.

I don’t know the odds of which team is more likely to win the coveted trophy. But I do know that if you bet your greens on my Kickin’ Cali Collard Dip, the odds are you will score a tasty touchdown.

Kickin’ Cali Collard Dip is a great departure from the usual suspect. It’s made with collard greens instead of spinach. The use of garlic and red onions compliment the greens perfectly. The crushed red pepper gives it a spark. And the secret ingredient that takes it over the top is freshly chopped mint. Yes – fresh mint. You can even add chopped bacon bits, lump crab meat or bay shrimp it you want. Let your imagination be your guide. Serve it with my tasty homemade, baked tortilla chips or a medley of sliced bell peppers as a low carb option.

You gotta score this recipe. Make it a tradition. Make it for your Super Bowl gathering. Make it any time. It’s a touchdown in taste. Give it a try and you will see how kickin’ it really is.

Kickin’ Cali Collard Dip

Ingredients
3 cups of cooked collard greens (chopped, cooled, drained well) or; 1 can of collard greens (approximately 27 ounce can)
1 – 8 ounce can chestnuts (drained and chopped)
8 ounces cream cheese, very softened
8 ounces sour cream
2 cloves garlic, finely chopped
¼ cup red onion, finely chopped
⅓ cup roasted red bell peppers, chopped (could substitute fresh for more texture)
2 tablespoon fresh mint leaves, chopped
½ teaspoon sea salt (add more to taste)
¼ teaspoon crushed red pepper (or more if you like)
Cracked pepper to taste
Optional ingredients: ¼ cup chopped bacon bits, ½ cup bay shrimp or lump crab (but you be the judge).

dip on chip

Kickin’ Cali Collard dip on baked tortilla chip and red bell pepper strip

Directions
Add sour cream and softened cream cheese in a mixing bowl. Whisk very well, until well incorporated and smooth texture.

Drain collard greens well. You may want to put them in a colander or strainer and press out as much liquid as you can.

Add greens and all remaining ingredients into cream cheese and sour cream mixture, and mix well. Refrigerate at least one hour before serving. Serve with tortilla chips or vegetables.

Baked Tortilla chips

Ingredients
1 – 12 ounce package corn tortillas
Lemon pepper
Sea salt
Cooking spray

Directions
Preheat oven to 350 degrees.

Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.

Spray each tortilla wedge until slightly moist. Sprinkle tortilla wedges with lemon pepper and sea salt.

Bake for about 7 – 8 minutes, or until the chips are crisp, but not too brown.

The year of fearless cooking

Happy New Year all!

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Simmering pot of Fearless Seafood Chowder

It’s a few weeks into the New Year and I am sure you’ve made a few resolutions.

Let’s see, the list probably includes losing weight, getting fit, making wiser food choices and saving money.

Those are great resolutions and worthy of being on everyone’s list.

Take the challenge

I’d like to challenge you to add another one to your list – cook fearlessly.

Get in the kitchen. Make your own food. Try a new recipe.  Re-image an old recipe. Incorporate a new ingredient. Try a food hack. Bust out of your culinary comfort zone.

Here’s a bit of a food hack that can jump start your fearless foray. Its a pretty bold move, but you can do it!

I love those spicy peel and eat, New Orleans style shrimp bowls. You probably have a favorite restaurant where you like to enjoy the tasty crustaceans.

picmonkey-collage-shrimp-mussels

Left: Killer Shrimp Steamed Mussels. Right: Killer Shrimp Peel and Eat Shrimp Bowl

I live in Los Angeles and one of my favorite restaurants to visit is Killer Shrimp in Marina Del Rey. The shrimp and steamed mussel bowls are amazing. They are served with a basket of sour dough bread for dipping and sopping up all that tasty, luxurious, spicy broth.

Recharge that broth

The flavor infused broth  that remains when the meal is done – it’s good stuff

Both are absolutely delicious. When I’ve eaten all the shrimp and mussels out of the bowls, what remains is a lovely broth that most people just leave to be discarded. But not me. I have my server combine the broth into one take home container which I stash in the freezer. Why? Because this favor infused broth is a great base for seafood chowder. What if you don’t have the tasty broth? No worries, you can substitute a combination of El Pato Jalapeno Salsa  and Mexican beer to your taste.

I’ve made this chowder often and my family and friends love it. This recipe has a delectable flavor and an impressive presentation. It looks like you worked in the kitchen all day.

You can add any seafood you like. For this version, I rendered the fat from bacon and used the fat in making the roux. I also the crumbled bacon and added it to the stock pot along with the seafood.  I used whole kernel corn. If you like, you can experiment with using creamed corn,  sweet peas, celery or even chayote squash.  This is a  great recipe to experiment with because it’s very forgiving and lends itself to improvisation.  After all,  it’s just a gloried soup!

So don’t be squeamish, be fearless.  Give it a try and dazzle the loved ones in your life, or dazzle yourself.

I am gently nudging you to cook fearlessly and  eat well this year my friends. And you are very welcomed.

Happy New Year and may you have sweet mornings, tasty afternoons and delicious evenings. Now – get cooking!

Fearless seafood chowder

fear-seafood-chowder-bowl

Fearless Seafood Chowder

Ingredients
¼ cup flour
¼ cup butter (½ stick butter)
1 medium shallot, chopped
3 cloves, chopped
1 cup or more Killer Shrimp stock (Shrimp Bowl or Mussel Bowl stock)
(or substitute 4 ounces of El Pato Jalapeno Salsa with 1 cup of water or beer)
1 32 ounce carton seafood cooking stock
1  14.5 ounce can diced fire roasted tomatoes
5 medium red potatoes, diced
1 15.25 ounce can whole kernel corn
3 pounds seafood (shrimp, cod, salmon)

Method

Stock ingredients for Fearless Seafood Chowder – including broth container from Killer Shrimp

Add butter to a pan set on medium heat. Add flour. When butter is melted, stir mixture until it is medium in color, about 3 minutes. Add chopped shallots and garlic to pan. Stir another 2 minutes. Remove pan, and empty mixture into a large Dutch oven or 5 quart stock pot. Option:Or you can do this step in large Dutch oven or 5 quart stock pan if you like.

Add Killer Shrimp reserved broth (defrosted) , seafood cooking stock, diced fired roasted tomatoes and diced red potatoes to pot with browned flour, butter, shallots and onion roux mixture. Stir well.

picmonkey-collage-stock-steps

Left top: Add garlic and shallots to roux. Right top: Add Killer Shrimp broth and seafood cooking stock. Left bottom: Add diced, fire roasted tomatoes. Bottom right: Add diced, red potatoes.

Bring to a gentle boil, turn down heat and simmer for 30 minutes on low heat.

After 30 minutes, add seafood and whole kernel corn.

picmonkey-collage-seafood-corn-steps

Left: Add whole kernel sweet corn. Center: Add seafood (shrimp, Alaskan cod, salmon – crab legs are optional).

Add ½ to 1 cup of additional stock if needed. Cover and simmer 15 to 20 minutes or until seafood is done. Garnish with fresh chopped parsley and lemon wedges.

 

 

Los Angeles Food Blogger Mixes It Up on Food Network’s Clash of the Grandmas Show December 11, 2016

That blogger is moi!

Now that the Food Network has made the official announcement about my appearance on an upcoming episode of Clash of the Grandmas – yes I said Grandmas – now I can officially announce it to you.  See the information below about my debut on the Food Network show which includes details from their official media announcement. I hope you get a chance to watch me in action. Oh – make sure to use the hashtag #ClashofTheGrandmas if you want to chime in on social media. Now that would be super cool!

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Veronica Hendrix,  Los Angeles based journalist, food blogger of  the widely read food blog  Collard Greens and  Caviar, cooking coach and cookbook author, will make her debut on the Food Network’s Clash of the Grandmas Show, Sunday, December 11, 2016  at 10:00 p.m. (Pacific Standard Time).

clash-of-the-grandmas-contestants-12-11

Left to right: Joan Channon (Hawi, Hawaii), Dale Roland (Groveland, Florida), Neera Sharma (Columbus, Ohio) and Veronica Hendrix (Los Angeles, California)

Hendrix, a native Angeleno and grandmother of a 3 year-old grandson, competes on the hour long show against three other grandmas from Hawaii, Florida, and Ohio. This “on fleek” episode challenged contestants to make dishes that were on point with the latest food trends. This was a perfect episode for Hendrix whose personal style, culinary perspective, and youthful outlook shatter all expectations of the “traditional grandma.”

The panel of show judges on this episode are former NFL player and Food Network star Eddie Jackson; Lifestyle expert and POPSUGAR.com Reporter/Producer Brandi Milloy; and Food Network Star, Celebrity Chef and Television personality Jamika Pessoa. The show was taped in Los Angeles.

Up for grabs in the kitchen battle is $10,000 and Hendrix and her staunch competitors battle mixing bowl to stove top in intense elimination rounds that tested their cooking chops, creativity and nerves.

croquettes-two-shot-2

So Cali Chicken Croquettes  I  made in the first round. These moist and crispy, deep fried bites were called “the next big thing” in food trends by one judge [Photo credit: Veronica Hendrix home kitchen]

With 45 minutes or less in each elimination round, here’s the challenge rundown:

  • Round One – four contestants make an after-school snack featuring each of their grandkids’ favorite ingredients.
  • Round Two – three contestants make spicy fried chicken and grits using quick grits and a baking mix.
  • Round Three – the final two contestants battle for $10,000 and make a savory dish that looks like a dessert.

“It was an incredible experience that tested my skills and creativity. The inspiration of my mom, and the spirit of the many women and men in my family whose food nurtured me and generations was with me in that kitchen,” said Hendrix. “My competitors were fierce, and I learned so much about myself with each challenge.  I really am a fearless cook!”

So how did Hendrix handle the challenges?  Did she win the coveted prize? She can’t say, but make sure to watch Los Angeles’ favorite food blogger in action on the Food Network’s Clash of the Grandmas Show on Sunday, December 11, 2016 at 10:00 p.m. (Pacific Standard Time) and find out.

Social media

Follow Veronica on Instagram @collardgreenscaviar, Twitter @collardscaviar @vhend, and on Facebook at Collard Greens and Caviar.

About Veronica Hendrix

Veronica Hendrix is a journalist, a food blogger, columnist, cookbook author, cooking coach and healthy cooking advocate. Her column Veronica’s View covered a myriad of social and political issues and appeared in the Los Angeles Sentinel Newspaper and other online outlets for 12 years.

Today her widely read blog Collard Greens and Caviar (collardgreensandcaviar.com) features food stories and recipes of personalities behind the food, and has featured chefs, radio personalities, home cooks and her own personal foray into the kitchen. The stories are smartly written and entertaining. Veronica co-wrote the popular Taste of Soul Cookbook for Bakewell Media, a recipe book that celebrates the largest annual food festival west of the Mississippi.

She is the author of a cookbook that highlights the use of her Red Velvet Gourmet Spice Rub and Seasoning mix she created after a doctor’s diagnosis of high blood pressure.

Veronica also produced a half hour talk show called “LA Woman,” which aired on Los Angeles City View Channel 35. She is a Los Angeles Emmy nominated producer, has been a reporter for USA Today and KLCS News in Los Angeles. She is a 15-year member of the National Association of Black Journalists-LA and the Association of Food Journalists. Veronica is a native of Southern California, has two adult sons and a 3- year-old grandson.