As one of the country’s top celebrity chefs best known for her television roles on Top Chef Masters, America’s Next Great Restaurant, and multiple shows on Telemundo, Lorena Garcia has also published two bestselling cookbooks. Lorena’s passion and energy land her regularly on television. Fans know her from her appearances on HSN, showcasing her fresh and modern line of cookware with a splash of Latin flair known as the Lorena Bella Kitchen Collection. Along with her appearances on Bravo’s “Top Chef Masters” and “Top Chef All-Stars,” NBC ‘s “The Biggest Loser” and “America’s Next Great Restaurant,” she has also been featured on the CNN special documentary “Latinos in America” and as a guest on such talk programs as The Talk, The Chew and Today.
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Growing up in Venezuela, the avocado was always present in our kitchen and on our dishes. It’s so versatile, alone or as a condiment, and its creamy texture lends itself to the most beautiful sauces. I couldn’t live without the avocado!
1. In a molcajete (mortar and pestle), combine garlic, 1 teaspoon onions, cilantro and salt. Muddle to combine well.
2. Add avocados, the remaining ½ cup of onions, tomatoes, jalapeño, lime juice, lemon juice, and extra virgin olive oil. Smash all ingredients to achieve a chunky guacamole consistency.
3. Fold in lobster pieces and cilantro. Serve in molcajete or in serving bowl.
For the Grilled Maine Lobster:
Four 6-ounce lobster tails
½ cup Compound Butter (recipe follows)
4 wood or metal skewers
For the Compound Butter:
1 cup unsalted butter
½ tablespoon garlic, minced
Zest of 1 whole lemon
1 teaspoon red pepper flakes
2 teaspoons fresh parsley leaves, minced
1. In a small sauce pan, melt butter with garlic over medium-low heat. Once butter is completely melted, remove from heat. Add lemon zest, red pepper flakes and parsley, and set aside.
2. Preheat grill to medium-high heat. Using kitchen shears, cut through the shell of the lobster tail straight down the middle, lengthwise, exposing the flesh. Insert a skewer through the underside of the lobster tail so it does not curl on the grill.
3. Place each lobster tail on a sheet of aluminum foil (large enough to wrap the tail). With a small spoon, pour butter into the incision made on the top of the lobster shell. Coat the top, bottom and ends of lobster tail with butter and wrap in foil.
4. Grill 15 minutes or until lobster meat is opaque. Remove from heat and let stand for 5 minutes. Slice lobster into half-inch slices and pour remaining butter over top.
Since she’s been cooking professionally, Lorena Garcia has been focused on highlighting the flavors of Latin cooking–one of the great cuisines of the world –to a wider audience. Her global, fresh and highly flavorful take on Latin Cuisine offers a modern fusion of classic techniques with Latin ingredients. Her life as chef, entrepreneur, cookbook author, media personality, cookware designer and restaurateur has been a celebration of the cooking and passion for food that she grew up with in her native Caracas, Venezuela with the international flavors and culinary techniques she amassed as a young chef working in some of the world’s finest restaurants.