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.

Be a fearless Valentine

Love can be scary.croxetti-pasta-heart

Now that I have your attention, I’ll repeat it again – love can be scary.

It has frightened me many a time because it requires such vulnerability, compromise and dare I say surrender.

But to find love and experience love requires a bit of fearlessness not only in your pursuit of love but in your expression of love when you think you have found “the one.”

Why am I, a food blogger, talking about love?

Valentine’s Day has a way of making me think about the pursuit of love and more importantly, the preservation of love.

The way to the heart

We’ve all heard the adage that the way to the heart is through the stomach, right? Well actually you heard it this way; the way to a man’s heart is through his stomach. But I submit that this phase should be gender neutral because my heart has been enraptured a time or two by a gentleman whose  fearless culinary skills took my breath away with each bite of  a  wonderfully prepared meal he made for me.

Valentine’s Day is approaching and perhaps you had a fleeting thought of making a romantic meal then that thought vanished as quickly as it appeared. I say be a fearless Valentine and make that romantic meal.

My Roasted Yellow Bell Pepper Alfredo Pasta with Pan Grilled Shrimp is a fearless choice and Valentine’s Day worthy.

The pan roasted yellow bell peppers and the hint of nutmeg makes this creamy sauce warm and cozy. The grilled shrimp makes it decedent and satisfying. If you can find Croxetti pasta,  you will certainly elicit a “wow what an interesting pasta” response.  If you can’t get your hands on a bag of Croxetti, use Farfalle or Bow Tie pasta. Yes, this dish arouses the palate and the senses as well.

Here’s a suggested menu for your Valentine:

Starters

Salad featuring your favorite garden greens. Be adventurous and add some thinly sliced Asian pears or Honeycrisp apples brushed with a little lemon juice, walnuts, cranberries and a little roughly chopped fresh mint. Toss the salad with a delicate champagne vinaigrette you can purchase from most grocery stores or specialty markets.

Entrée

Yellow Roasted Bell Pepper Alfredo Pasta with Pan Grill Shrimp – recipe below.

Dessert

Pound cake (store bought or homemade) with vanilla ice cream drizzled with a Limoncello liquor and shaved white chocolate if you dare.

If you decide to pass on making this meal for Valentine’s Day, by all means plan some time to make it at a later date. The love shown in making a meal for someone who puts a sparkle in your eyes shouldn’t be limited to Valentine’s Day. Preparing a meal for that special  someone is definitely a way to their heart all year long.

Roasted Yellow Bell Pepper Alfredo Pasta with Pan Grilled Shrimp

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Ingredients
1 large yellow bell pepper
1/3  cup chopped red onion
2 cloves chopped garlic
2 tablespoon butter
16 ounces half and half
3 cup Croxetti  or bow tie pasta (uncooked)
½ fresh grated Parmesan cheese
1 pinch of nutmeg
½ – 1  teaspoon salt to taste
1 pound shrimp, shelled and deveined
Oil (canola, corn, grapeseed)
3 tablespoon pine nuts
cracked pepper
parsley, roughly chopped

Method
To a non-stick skillet set on medium heat, add pine nuts and stir until lightly browned. Remove from pan and set aside in a separate dish.

Rinse shelled and deveined shrimp and pat dry. Add a little cooking oil (about 1 tablespoon) to a non-stick skillet set on medium heat. Add half of the shrimp, lightly sprinkle with salt and cook until medium brown on both sides. (Remember over crowding the pan will cause the shrimp to steam instead of cook and get a nice, brown color.) This may take approximately 2-3 minutes for each side until they are done.

Remove shrimp from pan into another dish and keep warm. Add more oil if needed and repeat with the remainder of the shrimp. When done, remove and cover with foil to keep warm.

picmonkey-collage-pine-nuts-shrimp
Cut bell pepper into strips. (Note: for best results, steam bell pepper strips 3-4 minutes in a steamer basket before browning in skillet.)

Lightly coat a non-stick skillet with cooking spray.  Heat pan on medium heat. Add bell pepper strips and brown on both sides. Color should be slightly charred. Remove from heat and cool.  Place bell pepper on a cutting board surface and chop into pieces. Set aside.

picmonkey-collage-bellpepper
Begin cooking Croxetti or bow tie pasta accord to al dente directions.

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In the same skillet used for the bell pepper, add butter. When melted, add chopped onion and sauté  on medium heat for 2 minutes, stirring frequently. Add garlic and sauté 1 minute.

Add half and half, a pinch of nutmeg, salt and Parmesan cheese to pan with the onion and garlic mixture.  Cook on medium heat, stirring frequently about 2-3 minutes until sauce is thickened.

Remove pan the from heat and carefully pour sauce into a blender. Add chopped bell pepper to the blender. Place a towel over the blender top and hold it down securely. Blend the mixture until smooth.

picmonkey-collage-croxetti-in-sauce-shrimp
Pour mixture back into a skillet. Add a little cracked pepper.  Heat about 2 minutes, stirring frequently. Add cooked pasta and lightly toss pasta until it is completely covered with the sauce.  Add pan grilled shrimp to pan and sprinkle with toasted pine nuts.

Serve with fresh chopped parsley and addition grated Parmesan cheese if you like.

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.

 

 

Your lucky pot of peas 2.0 Hacked

You gotta have your black eyed peas on New Year’s Day!

black-eyed-peas-in-pan-blog-post

Stove top view of Sassy black eyed peas 2.0 Hacked

It’s tradition.

You know the story. That pot of peas holds the promise of a happy and prosperous new year. See my post Get your lucky pot of peas simmering for the New Year.

Having black eyed peas on New Year’s Day is serious business in my family and has been for generation. There is no way we are going to enter the new year with having them.

You  need your peas

With the United States and the world polarized by the results of our Presidential election, perhaps we all need a lucky pot of peas simmering on our stove tops on New Year’s Day, along with a generous helping of collard greens  which symbolizes the hope that more  moola – you know the green stuff that buys stuff –  is headed your way.

If you stick with tradition, that pot of peas is cooked low and slow, simmering for over an hour on your stove top.

Nestled among the simmering peas is often a smoked ham hock or turkey parts. The aroma of the smoked meat wafting through the air, along with the sound of the slightly ajar lid clinking back and forth on against the simmering pot, is the stuff that my memories are made of.

Hacking the peas

You want that lucky pot of peas. You gotta have that luck pot of peas. But what if you don’t want to go through all that work  soaking and simmering?

Recently, I was a contestant on the Food Network show Clash of the Grandmas. One of the challenges on this special “on fleek” or on point episode involved using a food hack to create an entrée.  Food hacks are tricks, shortcuts, or novel methods in creating or recreating a dish.

In channeling my Food Network experience, I created a tasty black eyed peas food hack for you. I call the recipe Sassy Black Eyed Peas 2.0 Hacked. For this recipe you will need unseasoned, canned black eyed peas – yes you read that right – which I will shamelessly tell you I get from Ralphs or Kroger Market.

This recipe is great to serve for your New Year’s dinner or anytime. It is smoked meat free and tangy, savory, delicious and full of flavor. Your vegetarian friends will rejoice and the carnivores in your life will not even miss the meat.

Now you can have that lucky pot of peas 2.0 style – which simply means updated and recreated using this easy food hack.

Happy New Year to you and your family.

Sassy Black Eyed Peas 2.0 Hacked

black-eyed-peas-in-bowl-2-blog-post-brighter

Sassy Black Eyed Peas 2.0 Hacked, served with Simple Truth Chicken glazed with barbecue sauce.

Ingredients
2  15.5 ounce cans unseasoned black eyed peas (Kroger/Ralphs featured here)
2 tablespoon sesame seed oil
1 tablespoon butter
1/3 cup red chopped onion
1/3 cup chopped red bell pepper
2 cloves chopped garlic
1/3 cup chopped cilantro
Juice of one lime
¼ cup liquid
Cracked pepper
Crushed red pepper

black-eye-peas-ingredients-picmonkey-collage

Sassy Black Eyed Peas 2.0 Hacked simple ingredients

Method
With a skillet set on medium heat, add sesame seed oil and butter. When butter is melted, add chopped red onion and red bell pepper. Sauté for 5 minutes, stirring frequently.

Add chopped garlic to pan and sauté for another 2 minutes.

Add two cans of Kroger black eye peas, drained. Reserve ¼ cup of liquid (optional).

Add juice of one lime, ¼ cup of liquid (water, vegetable stock or reserved liquid from drained peas) and cilantro, crushed red pepper and cracked pepper to taste. Stir well. Bring to a boil and simmer 5 minutes or until well heated. Serve.