Recipe – Curry Cauliflower Soup w/ Coconut Milk & Cilantro

Recipe – Curry Cauliflower Soup w/ Coconut Milk & Cilantro
  This is one of my favorite soups to prepare. I love cauliflower and curry, so this combination is perfect. It has spice from cayenne and ginger, earthiness from cumin, a natural sweetness from the coconut milk and cinnamon, and finally the fresh cilantro adds a bright herbal note. My cauliflower soup is a great option for vegetarians, or event a those gluten allergies. Pureed soups are usually the quickest and easiest to make because you don’t need to obsess over having perfect knife skills. This recipe is always a crowd pleaser, and will easily become part of your culinary repertoire....
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Hell’s Kitchen Season 11 Winner Chef Ja’Nel Witt Helps Raise Awareness for H4HA “Save The Woman Not The Boobies” Campaign

Hell’s Kitchen Season 11 Winner Chef Ja’Nel Witt Helps Raise Awareness for H4HA “Save The Woman Not The Boobies” Campaign
FOR IMMEDIATE RELEASE   Media Contact: 1CCU PR Email: info@1creativeconceptpr.com Telephone: 888.327.1794      Chef Ja’Nel Witt named the December Spokeswoman for Hairless for Her Awareness, Inc.’s ”Save The Woman Not The Boobies” Breast Cancer Awareness campaign.   HOUSTON, TX, December 9, 2013 -  Hell’s Kitchen Season 11 Winner, Chef Ja’Nel Witt  is the new spokeswoman for the month of December. Chef Ja’Nel will serve as the face for the organization in to help raise funds in support of their 2014  “Save The Woman Not The Boobies” Breast...
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Recipe – Savory Spiced Pumpkin Soup w/ Cardamom & Cumin

Recipe – Savory Spiced Pumpkin Soup w/ Cardamom & Cumin
Eating right is one of the easiest, and least expensive ways to increase your overall health. Unfortunately there is no single food or diet that can prevent or rid us all of cancer.  Solid research has shown that diets supported by lots of fruits, vegetables, whole grains, and beans can help lower risk for many types of cancer. This is also supported by additional evidence that maintaining a healthy weight and minimizing excess body fat, can decrease the risk of some cancers. With diligent research and increased awareness about cancer prevention, discovering foods that fight cancer is ongoing and...
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Recipe- Steamed Halibut in Lemongrass-Coconut Broth

This week on Hell’s Kitchen we are greeted with, what is so far, my FAVORITE challenge. Chef Ramsay explains to us how International chefs are required to be these days, and he is absolutely right. I am always asked what my specialty is, and I say Global Cuisine. I really enjoy cooking and exploring foods from all over the world. I find it almost impossible to put myself in one box. Living in Houston, I am very lucky to be exposed to a variety of cultures and ethnic cuisines. Being unable to travel the world as much as I would like, I am afforded the opportunity to travel the world via the many...
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Recipe- Seafood Ceviche w/ Mango & Jalapeno

In Hell’s Kitchen this week, we are surprised with a very special event for our challenge. We will be creating a menu for a quinceanera! This is the celebration of a girl’s fifteenth birthday in parts of Latin America and elsewhere in communities of people from Latin America. This birthday is celebrated differently from any other birthday, as it marks the transition from childhood to young womanhood. Needless to say this is a very important challenge, and Chef Ramsay doesn’t hesitate to remind us a number of times. We are to create two appetizers; one cold and one hot. Three entrees...
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Recipe: Grilled Hanger Steak w/ Citrus Argentine Chimichurri

Recipe: Grilled Hanger Steak w/ Citrus Argentine Chimichurri
This week on Hell’s Kitchen is a special one. Every good restaurant has an amazing steak on their menu. This leads us to our challenge this episode; create a dynamic rub and/or sauce for a variety of steak cuts. We are presented with 6 cuts of beef. There are Porterhouse, Rib Eye, Rib Eye Cap, Hanger, NY Strip, and Filet Mignon, all needed to be cooked medium rare. With 30 mins, we dash in to begin. I choose the Hanger steak immediately. Hanger steak is an inexpensive yet highly flavorful cut of beef. Most often called the “Butcher’s cut” because they would save it for themselves instead of selling...
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Recipe- Goat & Wild Mushroom Ragout

This week on Hell’s Kitchen, Chef Ramsay challenges us to choose from a group of protein and starch options to make an original, cohesive dish. The real challenge is how the ingredients are chosen. Much to our surprise, we have to herd baby farm animals into a cage that is labeled with a starch. After everyone has had a turn in the animal pen, we head into the kitchen to cook. Each dish from the red and blue team go head to head, in hopes of winning a point for our respective teams. I enter the pen, and exit with goat and polenta. I realize I need to be smart about how I approach this dish. Goat tends...
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Recipe: Red Miso Soup with Lemongrass and Shrimp

This week on Hell’s Kitchen, we were met with an original cooking challenge, and Chinese Cuisine is the obstacle. The  flavors and cuisines of Asia are my favorite to eat and to cook. I love curries, spices, and the sweet & sour balance achieved by most dishes. However, Chinese is not my favorite, and the country that I may need a little help with. With only 30 minutes, we are instructed to cook classic Chinese dishes with random ingredients hidden inside giant fortune cookies. I have shrimp, red miso paste, button mushrooms, and lemongrass and they all need to come together in a soup. Lemongrass...
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Video: Sharing My Signature Dish on Fox Morning News

Video: Sharing My Signature Dish on Fox Morning News
The ‘Diva of Dining’ Cleverley Stone invited me to Fox Studios ahead of my premier episode on Hell’s Kitchen to share my Signature Dish recipe. You can also catch me every Wednesday morning on Fox Morning News from 8 am – 10 am. Houston weather, traffic, news | FOX 26 |...
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Recipe: Veal Stew w/ Spring Peas & Leeks

Recipe: Veal Stew w/ Spring Peas & Leeks
Try this spring-inspired stew. It features sweet spring peas and tender veal. The addition of Dijon mustard adds a bite that keeps the soup light. Ingredients: 1 lb veal- cubed 4 oz onion- large dice 2 oz carrot-large dice 2 oz celery-large dice 8 oz potato-large dice 2 oz leeks-chopped 2 oz tomato-rough chopped 1 oz garlic-chopped 1 oz rosemary-chopped 1 oz parsley-chopped 4 oz spring peas 2 oz baby Portobello mushrooms-quartered 1 tbs coarse Dijon mustard 1qt chicken stock Salt and pepper to taste Flour to dredge veal cube Procedure: Heat 1 tbs oil in a pot. Season and dredge veal in flour, and sear...
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