CurrySimple Chicken & Pasta Red Curry

I love Thai Curry and I can't get over how easy the CurrySimple products are to use. The only thing I can find that you need to do to them is adjust the heat to your liking. I like HOT Thai food. Don't get me wrong there is a little zing in the package, but I like to add some head to bring it up to my liking. This was a last minute recipe that I came up with and it turned out really good!

1 Lb Chicken cubed (to your liking)
.5 Red onion diced
1 Cup Red, Yellow, & Green peppers diced
1 Cup Snap peas
1 Package CurrySimple Red Curry
Vegetable oil
1 Lb Pasta cooked

Boil pasta according to package, drain and set aside. In a hot pan add a spot of the vegetable oil and work it around the pan. Add the diced chicken and brown. Add the onions and cook for 2 min or so until they start to sweat. Add the diced peppers and warm them through. Add the snap peas and the Curry Simple Red Curry. Cook to temperature. Combine chicken mixture to pasta and toss. Eat & Enjoy!


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Play With Your Food...

I try not to take life too seriously - And you shouldn't either. Sometimes you need to enjoy your food before you consume it. There's really no point other than that I'm trying to get across in this entry, so there you have it...

This dish came from the California Pizza Kitchen - Thai Linguini...

Bon Appetit...

~Nikko

The 2007 Fancy Food Show in NYC

Foodies fans the Fancy Food Show is a conference you must attend at least once in your life!

There are hundreds of food related shows around the world every year. Get on Google if you don't believe me or visit www.thetortillaguy.com and bug The Tortilla Guy Steve to let you know where he and his company is going to be - it's a long list...

The Fancy food Show happens three times a year, NYC, Chicago, and LA. I had the please of visiting the show back in 2007 in NYC and I still think about all the wonderful foods I was able to experience. You can get food demos from stores all day long, but once you've had one from the owner of a company - you'll see a huge difference. Their passion is is unmatched.

Tickets are cheap, and the experience is unforgettable...

Here's a clip of some of the photos I took at the show...

Bon Appetit...

~Nikko

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Making Crepes In Paris France...

Is it possible to go to France and not have a sweet or savory delicious Crepe? I'm sure it's possible but We couldn't do it.

We had just finished enjoying the Notre Dame and found a little crepe stand right next door. It was cold day (the day after Thanksgiving 08) and a nice warm Nutella crepe hit the spot!

Here's a clip from start to finish on our crepe... (Not that you probably care but his video was captured using a Canon G10 Point-And-Soot camera)



We're going to do a video recipe of making crepes soon. I make them all the time for my dad who is a bona fide crepe junkie. He likes his with jelly... I like mine with cheese and other good things inside...

Bon Appetit...

~Nikko

The Buzz Around Food

http://www.foodbuzz.com/

Love food? Love to Blog? Check out foodbuzz.com...



Bon Appetit...

~Nikko

Making Guacamole

When it comes to making guacamole, there are thousands of recipes claiming to be the "best". I don't know that I've had an "oh my gosh this is the best guacamole I'll ever eat" moment. As long as it's homemade it's all good to me. I've yet to try a commercial guacamole that I liked right out of the package. Give me a break all you really need is 3 ingredients so why buy guac that was made in some factory?

As long as you have good ripe avocados, tomatoes, and an onion you're on your way. Of course you can add much more than that, and I usually do, but that's all you really need to get the ball rolling. To me you have to keep the guac simple - KIS it - keep it simple...

In this video recipe you will see that all I used is:

2 Avocados
2 Tomatoes
1 Garlic clove minced
1/4 cup of red onion
1 Jalapeno
Salt
Pepper

If I had cilantro or limes I would have used them - but I didn't, and it wasn't going to stop me from making some guac...

Feel free to add other items such as:

cilantro, lime juice, cumin, hot sauce, tomatillos, red pepper flakes, or any other items you see fit for your guacamole.

Bon Appetit...

~Nikko

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The Flip Heard Around The World

Goofing in the kitchen... The first time I've tried to flip a whole pan of food...

Bon Appetit...

~Nikko

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Hello Foodies!

I have OCD - Obsessive Cooking Disorder... My name is Nikko, and I'm a passionate foodie from Florida. I've been cooking since I was very young. My mom taught me how to make a box of Kraft Mac N Cheese when I was either 4 or 5. I learned how to make deviled eggs from Sesame Street and my love of food grew from watching Julia Child, Graham Kerr, and Jeff Smith on TV. I started making videos of cooking in 2005 and have been hooked ever since. Even though I love rather "haute cuisine" food when I go out, to be able to translate wonderful tastes from around the globe with what is available at the local grocery store is something that is very exciting and just plain fun! I am Greek and that has some influence on my cooking. I come from a very food loving oriented culture, so my passion for cooking and sharing of food is, if you will, genetic. I have just about every issue of Gourmet going back almost 10 years. I buy/read foodie mags and cookbooks like many others read novels. I am an admitted Food Geek. I have every show Julia Child did. I cook all types of cuisine; my signature dish comes from one of the many creative salads in my repertoire, a Continental Blue Arugula Fillet Extravaganza. I can make a tasty, flavorful and even healthy meal with the influences of a particular cuisine. My mini lamb burgers with tzatziki and Greek roasted chicken will have you slap your momma out of the way so you can have more! Breakfasts..... don't even get me started on how I LOVE breakfast! From the b&g's (biscuits & gravy), cheesy grits, bacon and leek baked eggs, breakfast hash, standard sausage and eggs and the most awesome (easy) eggs Benedict. I do requests too so if there's something you would like to see made - let me know and we'll see what we can do!

Bon Appetit...

~Nikko