Recent article published in Oasis Lifestyle Magazine
I had such a fun day teaching Andrea Schulle and her father-in-law how to make Tamales. Thanks for the fun & for taking these great images!
Read the full article: http://kbj.me/arPVty
Of course, its the life of a chef, that I’m never home to spend time with my wife for Valentine’s Day. This year, I decided to surprise her with dinner the day after.
I made Bacon-Wrapped Colossal Shrimp, stuffed with a thin slice of Jalepeno for some kick.
I couldn’t help myself with the “Day After Valentine’s Day” sale at the grocery store & picked up the Lobster. It is topped with a garlic butter sauce, and presented beautifully.
Originally, I had planned to serve the shrimp with Steel-Head Trout. So I went ahead and prepared it.
The trout is topped with a Tropical salsa consisting of Tomato, Avacado, Mango & Kiwi.
On the side, fresh steamed broccoli & white rice.
For desert, we picked up some chocolate-covered strawberries dipped in coconut, oreos, peanut butter & cinnoman. Unfortunately, I don’t have any pictures of those, because we ate them all!
Happy Valentine’s Day!
Chef Morris Buck caters a private in-home gathering,
with Southwestern Eggrolls, Chicken Satay, and Chorizo Tostadas, fruit, veggies & dessert.
One of a series of television commercials featuring Chef Morris Buck.
Chef Morris Buck featured on the Texas Culinary Academy website as one of their Success Stories!