Earlier today,I have been wanting to make some Shakshuka. Shak-what???? It is a traditional dish that circulates in the Middle East. I have recently been digging deep into those roots which come from my grandmother. I recently saw a film which has inspired me even more to make this type of cuisine. First,you julienne one or two red peppers, and white onion sautee it with extra virgin olive oil and after a few minutes,add three cloves of garlic,and sautee some more. Then,add paprika,cumin,black pepper and salt,and sautee it all together. At this point,add fresh diced tomatoes in its juices,chopped roasted red peppers, diced red chile, feta cheese,and cotija cheese. Let all these flavors dance together on the sautee pan for about ten minutes. Now is the best part! Make some circles into the sauce and crack 5-6 eggs on top of the Shakshuka. Cover the pan for 6-7 minutes until the eggs are nicely poached. Sprinkle fresh cilantro over the eggs. Serve as a whole pan or individually. Grab some sliced challah bread and get to eating!!!!

Chef Chichi

Ropa Vieja (old clothes) and herb Couscous

IMG_20170416_221535_755Tonight I had extra flank meat on hand..and decided to make ropa vieja. I had someone ask me what do I do to make it different?

I love making it on a dutch oven. Braising the meat and reserving the juice/drippings from the meat. Julienne yellow peppers,red peppers,cubanelles,and red onions. Sautee them until tender and toss in the shredded flank meat that was braised and slow cooked. Add some fresh tomato paste,and two cans of tomato sauce,garlic,paprika,organic ,oregano, black pepper and some himalayan salt. Toss together….and add 1 cup of the reserved beef stock, 1/2 cup of red burgundy wine,green olives,roasted red peppers, parsley, and yessssss….capers!

Let it simmer until all components come together….serve with couscous and lime. I promise it will be delicious!!!

Chef Chichi

Shrimps & Proscuitto tossed with Rice Noodles

Honestly, I need to make more time to get on my site. I have been trying to find myself again ever since my mom passed away. I think I am discovering many things now. Tonight,I had tiger shrimps on hand,some proscuitto,and roma tomatoes. I wanted something light..

I seasoned my shrimps with garlic and herbs and sauteed them in some EVOO.

I then added proscuitto to get crispy together with garlic,diced shallots,and diced roma tomatoes…I then brought back the shrimp to the pot and stirred it together with some fresh cilantro,lemon,and chardonnay.

I boiled hot water and let the rice noodles stand for 8-10 minutes in the water. I drained the noodles and combined it all.

It was superb and quite simple really. Don’t complicate it,keep it simple. 🙂

Chef Chichi

Tortilla Española- Mommy’s Heart

Tortilla Española /Spanish Omelette

Do you see that right there?  It is called legacy. I am constantly reminded of my mom each time I make this Spanish Omelette. I make it just like she taught me that one night she came over to my house. She taught me everything I know. Her genuine spirit will live on! I miss you mom…and I will tell you that I made your omelette for my best friend’s mom, and she said it was out of this world.

I used white onions, fresh garlic, proscuitto (I added that mom 😊) potatoes,queso…and secret ingredients (Mommy’s Heart).

You taught me well…and I will continue your tradition for as long as I live.

Cheers mom. I love you forever.

La Bella Donna…Mi Madre

Palomilla Steak+Homemade Red Potatoes+Sweet Onions=Let’s talk Cuban.

My Handsome Father on our trip to Key West. He will always be My Hemingway. That was his dog (tiny) he used to make jewelry for her.

Bueno…let’s talk Cuban. My father was born in Cuba…and he used to take me to Rio Cristal. El mejor lugar para comerte la mejor Palomilla. Te dan una Palomilla…con cebollitas y perejil….y una montaña de papitas! Que delicia! I remember you each time dad. Even your grandchildren love it to this day.


But…when I can’t arrive at that destination,and I am craving that in my life…I make it.


I also use Palomilla Steak..garlic..sweet onions..sour orange and lime juice. Of course you must make “salsita”with the yum yums on the bottom of the frying pan.  I used red potatoes and sliced them…and let them sit in salted water with “red wine vinegar”…yes…vinegar. 😃That is for you (Fatima) hahahahahaha!😂😂😂😂😂 My good friend likes to know some of my secrets. Fry the potatoes until they are golden brown..and serve. I love soaking the french fries on that salsita con limon!

On the side…I sliced fresh plum tomatoes and added basil and balsamic!

Con gusto…

Chef Chichi 😆





Hogfish Filet + Jasmine Rice+ Side of Black Beans


Good day my friends!

I made this dish a couple of days ago because I was truly craving some fresh seafood. Sometimes I love to go out and have it…but I love to make it myself. I dredged the filets in a breading I love ..(Louisiana Fish Fry). I seasoned them with tropical seasonings prior to breading them. Fry the filets until golden brown and squeeze some lime juice on them. I made my favorite jasmine rice with lime…and homemade black beans. This is simple…quick…and one of my favorite dishes to eat.

I am reminded of the times my father used to take me to Bahamas Restaurant…He got me addicted to fresh oysters and conch fritters! Frituritas de cobo y una bandeja con hielo y ostiones! To this day I still eat it…thanks dad…for letting me explore so many things with you.

Frituritas de Cobo
Bandeja de Ostiones. Fresh Oysters over ice.


If my father was alive…I know he would be proud of how far I have come in my life. I miss you dad.

Go make some Pez Perro and have ostiones while you are at it!

Chef Chichi