Cocktail with grapefruit juice how to#

However, I don’t think it can be entirely considered a margarita either (although closer to that) since it doesn’t have some type or orange liqueur. I don’t think it can be considered a paloma because a paloma has grapefruit soda in it or some sort of a fizzy element, which this doesn’t. Respect the food and the people you're cooking for.I didn’t quite know what to call this. I really believe that your vibe when you're cooking goes into the belly of the person you're feeding, so cook with love. Do you have any food superstitions or rituals?I won't cook pissed off. What do you eat straight out of the fridge, standing up? Okra I pickle myself. I brine it a long time and add hot sauce. I soak it in buttermilk, add a little soy sauce to the brine, and use a heavily seasoned flour with some salt and cayenne and other spices I won't divulge, loosely based on my grandmother Lucy's recipe. Name a dish that defines who you are.Fried chicken. It's a great herb and I think it will be introduced into the culinary field a little bit more, and used in a smart way, beyond making a bunch of pot cookies. What ingredient will people be talking about in five years?Marijuana.

What do you consider your other talent besides cooking? Gardening. I lugged it back to the car and we still have that. There was a beautiful piece of bone-white driftwood and it was heavy. What is the most cherished souvenir you've brought back from a trip?On a trip to Hog Island, north of San Francisco, I was walking on the beach with my two daughters and my wife. I've been playing around with that, with ravioli in soup dumpling form. I had the most incredible soup dumplings in New York City's Chinatown. What is your current food obsession? I have a soup dumpling fetish right now. Add a little sassafras, mint or basil and you have a whole different dish. What is the best-bang-for-the-buck ingredient? Anything from an herb garden. What's the most important skill you need to be a great cook?Ability to taste, unbiased, and to not be such an egomaniac. I remember cooking with that before I started professionally cooking and people always loved it. Favorite cookbook of all time? The Justin Wilson #2 Cookbook: Cookin' Cajun. I'm sure there are a thousand people saying that, but it was the first time I'd heard it and it made sense. He would talk about food being sensual and earthy and sexy. It was a revelation and made total sense. We'd have hippies come from out of the mountains with cheese, herbs and vegetables and he'd barter things. I could finish his dishes and understand what he was trying to do. Who is your food mentor? When I was first starting, it was Joseph Wrede in Taos.

What I learned from her was cooking with love, and cooking happy. I was always drawn to hanging out in the kitchen with my mother. In Texas, smoking and grilling is such a big part of life. My first memory is making peanut butter cookies with my mother, and my father liked to barbeque.

Cocktail with grapefruit juice how to#

F&W Star Chef » See All F&W Chef Superstars Restaurants: Olivia, Lucy's Fried Chicken (Austin) Experience: Joseph's Table (Taos, NM) Picholine, Craft (New York City) Le Panier du Marché (Strasbourg, France) Education: Institute of Culinary Education (New York City) Who taught you how to cook? My parents.