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

Turtle

Sep 9, 2017

Vanilla

Sep 2, 2017

TOMATO AND VANILLA ‘JAM’

© 2017 All rights reserved by Norman Van Aken
 

Yield: 2 Cups

1 Tablespoon of pure olive oil

1 Tablespoon of unsalted butter

1 Cup sweet onion, peeled and chopped medium

¼ Cup sugar

1/3 Cup balsamic vinegar

6 medium tomatoes, peeled, seeded and chopped

1 fresh vanilla bean, split

½ teaspoon kosher salt

Pinch of black pepper

Sopa de Res

Aug 26, 2017

Blood Sausage

Aug 19, 2017

Beer Nuts

Aug 12, 2017

ITALIAN BEEF SANDWICHES

© 2016 All Rights Reserved by Norman & Janet Van Aken

I rarely make this at home. Our memories of them growing up near Chicago were all about going to places that make excellent versions and unlike most homes they have the electric meat slicer that make the nearly paper thin meat part of their pleasure. If you have not had them note that they are served almost soaking wet with au jus. That is the proper way.

Serves 8

1 5-lb beef brisket roast
1 medium onion, sliced    
4 Cups beef stock

Truck Stops

Jul 29, 2017

FORTUNE COOKIES

© 2017 All Rights Reserved by Norman & Janet Van Aken

Yield: about 3 dozen cookies

1 3/4 cups flour

1 1/4 cup superfine sugar

1 cup egg whites (about 6)

1/4 cup hot melted butter

1 teaspoon pure vanilla extract

1 1/2 Tablespoons ground ginger

Corn

Jul 15, 2017

CHIPOTLE CORN SKILLET BREAD

Norman Van Aken, © Copyright 2001

Yields: 1) 9” cast iron or non-stick skillet

1 chipotle, stem removed seeded and toasted

2 Tablespoons butter

1 ½ Cups raw corn kernels (2 ears of corn, kernels removed)

1 clove garlic

½ Cup yellow cornmeal

½ Cup all purpose flour

½ teaspoon baking soda

1-teaspoon salt

2 eggs

1/3 Cup melted shortening

1 Cup plus 2 Tablespoons buttermilk

1 Cup grated Manchego cheese

Bollos

Jul 8, 2017

BOLLOS or “Black Eye’d Pea Fritters”                                          

© 2012 All rights reserved by Norman Van Aken, Excerpted from “My Key West Kitchen”, Kyle Books

Yield: Approximately 60 Fritters

Norman Van Aken, © All Rights Reserved

 

12 ounces dried black eye’d peas

1 1/2 teaspoons kosher salt

3 large cloves garlic, peeled and minced

1 Scotch bonnet or habanero chile stemmed, seeded and minced

1/2 sweet onion, peeled and dices small

Tortillas

Jul 1, 2017

TORTILLA SOUP WITH SUGARCANE CHICKEN

Norman Van Aken, © 2001

This soup takes a hard left as you head south out of North America and presents a Caribbean flavored chicken with one of the classic soups of Mexico.

Black Bean Soup

Jun 24, 2017

black bean soup with roasted squash

Norman Van Aken, © 2011

Yield: 12 Cups

 

6 ounces smoky bacon, diced

2 Tablespoons pure olive oil

1 Scotch bonnet chile, stemmed, seeded, and minced

3 cloves garlic, thinly sliced

1 large Spanish onion, diced

1 red bell pepper, stemmed, seeded, and diced

3 stalks celery, diced

2 Tablespoons toasted and ground cumin seeds (see page 9)

2 bay leaves, broken in half

1 Cup Spanish dry sherry

VIETNAMESE SYLED MEATBALLS, (NINH HOA)

Norman Van Aken, © 2007

Yield: 3 pounds of meat to make into variously sized meatballs. (about 66 medium balls)

2 pounds ground pork, (we used pork tenderloin)

9 ounces of ground fatty bacon

1 teaspoon ground black pepper

10 cloves garlic, peeled and minced

2 Tablespoons ginger, peeled and minced

1 ½ Tablespoons sugar

2 ½ teaspoons cornstarch

1 Tablespoon Nuoc Cham, (see recipe below)

Escargot

Jun 10, 2017

Banana Leaves

Jun 3, 2017

BUTTERED SNAPPER BAKED IN A BANANA LEAF

with a "Steam" of Clams, Boniato, "Bonnets" Saffron and Garlic

Norman Van Aken, COPYRIGHT ©1998

Yield: Serves 4 entrees

For the fish:

2 Tablespoons Extra Virgin olive oil

4 Tablespoons butter

2 shallots, peeled and very thinly sliced

1 teaspoon garlic, peeled and minced

cracked black pepper and salt, to taste

4)    7‑8 ounce fillets of snapper, skinned and totally trimmed

4 thin slices of lemon, cut in half

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