Info

Chefs Coast to Coast

From the Gulf Coast to the Gold Coast, I talk with Chefs and Owners of Hometown Hero Restaurants and find out what goes on behind the kitchen doors and how they make the dishes we love.
RSS Feed Subscribe in iTunes
Chefs Coast to Coast
2017
August
July
June
May
April
March
February
January


2016
December
November
October
September
August
July


Categories

All Episodes
Archives
Categories
Now displaying: August, 2017
Aug 30, 2017

Diana Dávila, Executive Chef and Owner of Mi Tocaya Antojeria, is showing diners a glimpse into her heritage and soul through every dish. Dávila grew up in the kitchen, working for her parent’s taqueria since she was 10 years old. Being part of that world, she didn’t want to open her own restaurant at first. After years of cooking for prestigious chefs and restaurants, then moving to D.C., where she was recognized as a “Culinary Rising Star” and “Female Force”, Dávila came back to Chicago. She wanted to create a place where she could express herself through her food and so Mi Tocaya Antojeria was born!  Explaining the word, antojo, as longing or craving, Dávila’s dishes are meant to be a taste of home.  She wants to share with diners that feeling of nostalgia and belonging, and you can feel it when you’re at Mi Tocaya; whether it’s the deliriously delicious small plates, their tasty drinks, or the colorful and homey atmosphere, you feel like you’ve been invited inside a cultural insider’s house.  If you’re looking for innovative food that references the traditions and comforts of Mexican culture, then Mi Tocaya Antojeria is the place to go! Find out more about Diana Dávila in this week’s episode of Chef’s Coast to Coast.

 

A look into Mi Tocaya Antojeria

 

Dávila's signature dish, Peanut Butter Lengua

  

 

Pick your poison

 

 

The best guacamole ever

 

Connect with Mi Tocaya Antojeria through Instagram and Facebook.

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes or Google Play! We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading! 

Aug 9, 2017

Chef’s Coast to Coast is highlighting a past favorite interview on this week’s episode. The “Chef’s Special,” typically a dish that uses the season’s best ingredients, is our version of bringing to light the stories of chefs that really spoke to us.

 

Chef Darnell Reed talks about his biggest influence on his cooking career, his great grandmother, Luella, for whom he credits his recipes and restaurant namesake- Luella’s Southern Kitchen.  Having been in the industry for over 18 years, traveling the world and working in many prestigious hotels, Darnell still found his passion for cooking in the southern dishes of his childhood.  His food has been described as “hug” inducing, and has in fact, made grown men cry.  Listen on to learn about Chef Reed’s 15 years-in-the-making perfected roux, why his wanderlust and his dishes are rooted in New Orleans, and who his all-time favorite WWE wrestler is on this week’s Chefs Coast to Coast.

 

Try This Week's Recipe!

Luella's Maple Pecan Pie

Maple Pecan Filling:

2/3 Cup Lightly Packed Brown Sugar
6 Eggs Beaten
½ Cup Melted Butter
2 Tablespoons Cornstarch
½ Teaspoon Kosher Salt
1 ½ Cups Maple Syrup
3 Cups Pecan Halves

1.Whisk together the brown sugar and eggs.
2. Continue to whisk adding the melted butter, cornstarch and salt
until there are no visible lumps.
3. Lastly add the pecans and maple syrup.

PIE DOUGH:

1 Cup All Purpose Flour
1/3 Cup Cake Flour
1 Tablespoon Sugar
½ Teaspoon Kosher Salt
2 ounces Chilled Unsalted Butter cut into ½ inch pieces
2 ounces Chilled Lard cut into ½ inch pieces
3 Tablespoons Ice Cold Water

FOR THE DOUGH:
1. In a food Processor, blend the flours, sugar and salt. Add chilled
butter and lard and pulse until well combined.
2. Sprinkle water over flour and pulse until dough forms moist clumps.
3. Gather dough together and wrap tightly into a round dough.
4. Flatten dough into disk and wrap in plastic wrap.
5. Refrigerate for about one hour.
6. Roll into a buttered and floured pie dish and freeze for at least
one hour. This helps prevent your crust from shrinking during baking.
7. Line the dough with parchment paper and fill with dry beans or pie
weights and bake at 400 degrees for 35 minutes.
8. Remove the paper and beans and you are ready to fill and bake your pie.

NOW TO BAKE:
1. Fill the crust with the filling.
2. Bake at 350 degrees for 55-60 minutes.

Give Us Some Feedback!

Did you make the recipe? Share your results in the comments below!

Connect with Luella's Southern Kitchen on Twitter and Facebook

Don't forget to catch up on past episodes or subscribe on iTunes or Google Play!

We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading! 

Thanks for tuning into this week's episode of Chefs Coast to Coast!

 

1