Norman Van Aken

Host, A Word On Food

Norman Van Aken has been described as legendary, visionary and a trailblazer. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.

His new memoir, “No Experience Necessary” is published by Taylor Trade Publishing. The book has been praised by the likes of Thomas Keller, Mario Batali, Emeril Lagasse, Monique Truong, Alan Richman (GQ Magazine), Jeremiah Tower, Wolfgang Puck and the late, great Charlie Trotter.

He is the only Floridian inducted into the prestigious James Beard list of “Who’s Who in American Food and Beverage.” His restaurant “NORMAN’S was nominated as a finalist for the James Beard Foundation’s “Best Restaurant in America.” He has been a James Beard Foundation semi-finalist for “Best Chef in America.”

In 2006, he was honored as one of the “Founders of the New American Cuisine,” alongside Alice Waters, Paul Prudhomme, and Mark Miller at Spain’s International Summit of Gastronomy ‘Madrid Fusión’ event.

Norman Van Aken has published five cookbooks: Feast of Sunlight 1988, The Exotic Fruit Book 1995, Norman’s New World Cuisine 1997, New World Kitchen 2003 and My Key West Kitchen 2012 (with Justin Van Aken).

His radio show, “A Word on Food,” appears twice a week on NPR station WLRN.

He is the chef and founder of “NORMAN’S at the Ritz-Carlton, Grande Lakes, Orlando.” 

Ways to Connect

Chinese New Year

Jun 16, 2018

CHICKEN with CHINESE FLAVORS

Norman Van Aken ©1998

Serves 4

For the chicken and marinade:

4 boneless 8 ounce chicken breasts, skin on

3 Tablespoons light soy sauce

3 Tablespoons honey

1-Tablespoon spicy dark roasted sesame oil, (Ají)

1 teaspoon Chinese five spice powder

2 cloves minced garlic

1) 2” piece of peeled ginger, minced

1 Scotch bonnet, stem and seeds discarded, minced

Freshly toasted and cracked black pepper, to taste

Meatloaf

Jun 9, 2018

THE MEATLOAF CONTEST

Norman Van Aken, © 2013

The Pier House ‘Meatloaf Contest’ was inspired one fateful afternoon by my dear friend Danny Mc Hugh. But it was most decidedly not a culinary head to head but a head to head of another order altogether. This one involved men and a kind of out gunning that belongs safely in the chapter named “The Pier House” and far from the world of recipes!

Yield: Serves 6-8

Meat mixture:

1# beef chuck, ground

1# pork, ground

Hard Boiled Eggs

May 26, 2018

SAUCE ESMERALDA

©2012 All rights reserved by Norman Van Aken

Yields: 1 3/4 Cup

3 cloves garlic, peeled and minced

2 tablespoons small capers, rinsed

4 hard boiled eggs

pinch salt

large pinch cayenne pepper

cracked black pepper, to taste

1 teaspoon Spanish sherry vinegar

2 tablespoons Italian parsley, cleaned and chopped

2 tablespoons cilantro leaves, cleaned and chopped

1/2 Cup ground toasted almonds

1/2 Cup XVOO.

Aphrodisiacal Foods

May 19, 2018

MEMOIR RECIPES               THE PORT OF CALL

OYSTERS ‘REMICK’

Norman Van Aken, © 2013

Tomatoes

May 12, 2018

FRIED GREEN TOMATOES

©2012 All rights reserved by Norman and Justin Van Aken, “My Key West Kitchen”

Yield: Serves 4

For the Pick-a-Peppa Cream Cheese:

4 ounces of cream cheese, softened

1 Tablespoon Pick-a-Peppa sauce

3 Tablespoons sour cream

½ each lemon zest

½ teaspoon lemon juice

⅛ teaspoon kosher salt

pinch black pepper

Mix all of the above together and set aside. Can be chilled and re-tempered at room temperature.

1-2 green tomatoes, cut into ¼-inch slices, lightly salted

Stage Names

May 5, 2018

Mustard

Apr 28, 2018

CADILLAC MUSTARD SAUCE

Norman Van Aken, © 2014 from my memoir,

“No Experience Necessary, the Culinary Odyssey of Chef Norman Van Aken”

This was adapted from a sauce I’ve made for eons named “Aigrelette”. It was adapted to go with my Carny Corn Dogs as the title says. But it would be fine whenever you wanted a more “Dijonaise” styled sauce. Less straight punch than mustard alone.

Yield: 2 Cups

For the base mayonnaise:

4 egg yolks

1 Cup blended oil

1/2 Cup extra virgin

2 Tablespoons water

~

Ceps

Apr 21, 2018

WILD MUSHROOMS ON BRIOCHE WITH SHERRY CREAM AND SERRANO

Norman Van Aken © All rights reserved. “My Key West Kitchen”

Banh Mi

Apr 14, 2018

Fish A La Meuniere

Apr 7, 2018
Debi Harbin

FLOUNDER “A LA MEUNIÈRE” (WITH SALTINE CRACKERS)                                                         

© 2015 All Rights Reserved by Norman & Janet Van Aken

Quail

Mar 31, 2018

CANE MARINATED GRILLED QUAIL ON TORTILLAS

with Lettuces, Redlands Chutney and Smoky Chipotle Mayo

©1996 All Rights Reserved by Norman Van Aken

Serves: 4 salads

For the quail and marinade:

3/4 Cup Picante Marinade

4 semi-boneless quail

Marinate the quail overnight in the marinade.  When you are ready to marinade pull the quail out and put the marinade in a pan to reduce over medium heat for 5-7 minutes  and strain (about 1/4 cup will remain).

Wonder Bread

Mar 24, 2018

Club Sandwiches

Mar 10, 2018

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