***TUNE-IN THIS THURSDAY ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***

Chef Elliott is honored to share the technical skills and culinary wisdom of his friend and colleague, Celebrity Chef Martin Lopez.

From 7 PM – 8 PM EST on Chef Elliott’s “Entertaining Solutions”, SRN radio show by calling 718-766-4964718-766-4964 or at www.chefelliottentsol.info

Celebrity Chef Martin Lopez is a Professional Chef, Food Writer, Blogger and Culinary Journalist, Published Author, Culinary Ambassador for the Hispanic Community, TV Personality and Host.

Born in Mexico City by a hardworking, dedicated Mother, the versatility of ingredients were shown to Martin at an early stage. At seven years old, he was already part of the kitchen household responsibilities and showing his passion for cooking. Having three brothers and three sisters made a large family and with Mexican European traditions, needless to say there was a lot of cooking involved. It is no surprise that Chef Martin fell in love with the art of cooking from a very early age.

In 1988 Chef Martin graduated in Mexico City from Escuela International de Idiomas with emphasis on tourism and languages. In 1989, he went to New England Culinary Institute to obtain his associate’s degree in Culinary Arts.

After travels to Europe, Mexico, and South America, Chef Martin has created an array of dishes of multicultural cuisines, and started to combine ingredients from all around the world to create pieces that now all of us are more accustomed to. His background and his love of art, along with his cooking, married into what he calls now Mexican Novelle, a cuisine with European undertones.

In 2009 Chef Martin was the founder of ChefMartin.Net developing this nonprofit site to share his feelings and passion about his cooking and the community. He now has thousands of followers on Facebook, twitter and his website, as he continues to cook, write, document, develop recipes, concepts and share his passion for his cooking and food trends. He is often seen on TV shows, Culinary Columnist contributor for life style and food magazines, newspapers, public presentations and radio around the country including CBS, FOX, and ABC.

Teaming up with top restaurateurs from around the country such as recently in 2013, Chef Martin and Richard Nix from St Louis Mo, owner of Butler’s Pantry and Bixby’s at the City History Museum, created one of the newest, most delicious spots in the country, with a new concept in an Italian bakery called “Piccione Pastry” and presently working on creating his food and kitchenware lines.

Experience a world of flavor with Chef Martin!

Apple Cranberry Pie

Crowded Earth Kitchen

WIN_20150822_102136I originally made these Apple Cranberry Pies for my cousin’s wedding celebration. It was a magically homespun sort of wedding… think outdoors with perfect weather, wildflowers everywhere, mason jars and homemade pies. The bride looked like she stepped right out of a fairy tale. Sigh. I digress.

Back to the present… apple cranberry pie would be lovely for Thanksgiving! Pressed for time and leery of homemade crust? Feel free to pick up a box of rolled-up, ready to use pie crusts in the refrigerator case at your supermarket and skip right to Step 4. I won’t tell anyone.

Ingredients (serves 8)

Crust:

2 1/2 cups white flour

1/2 teaspoon salt

1/2 teaspoon ground allspice

2/3 cup cold, unsalted butter (please use real butter for this!)

6 tablespoons vodka

4 tablespoons cold water

2 eggs

WIN_20150822_085150Filling:

6 cups peeled, sliced apples (I used 4 Macintosh and 4 Cortland apples)

1/2 cup…

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Holiday Spiced Apples

Crowded Earth Kitchen

WIN_20150922_082659Oh, don’t be a scrooge. I know it’s a bit early to use the word “holiday,” but if you’re going to make Holiday Spiced Apples for your own holiday buffet or offer festive jars as gifts, you need to plan ahead. This recipe is easy to prepare, but tastes best after the flavors marinate in the jar for at least two weeks.

8 quarts is a nice quantity for gift giving, and will allow you to save a jar or two for yourself! The same recipe can also be canned in 16 pint size jars, if you prefer a smaller size. Or cut the recipe in half for 4 quarts or 8 pints. If you don’t want to can the recipe at all, simply store your spiced apples in airtight containers in the refrigerator. They’ll last for several weeks.

WIN_20150915_144614Ingredients (Makes 8 quarts)

40 medium apples, peeled, cored, and sliced…

View original post 214 more words