A Word On Food

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Chef Norman Van Aken
Credit www.normanvanaken.com

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 book is a memoir. It is titled, “No Experience Necessary,” (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 91.3.

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

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Pan con Bistec

Sep 19, 2015

PAN CON BISTEC

Norman & Janet Van Aken © 2015

Normally this is a non marinated thinly cut piece of beef. I wanted to make ours a bit… zestier.  You might know that is a pun if you listen to the “A Word On Food” show this goes with… Either way… it is a great flavor profile and I think you will make Mojo Rojo for many other reasons going forward.

Serves 1 Sandwich

“Mojo Rojo” (recipe below) as desired. Extra can be saved for another use.

5-6 ounces of Beef Tenderloin (Filet Mignon)

Arepas

Sep 12, 2015

   AREPAS

Copyright © by Norman Van Aken, 2013

Yield: 15-16 (3 inch) arepas

 

Arepas are rich, cheese-topped cornmeal cakes and wonderful in a rather hedonistic way, though you might not know it if your only prior experience of them comes from Latin American street fairs and carnivals. I adore these cakes and look for all manner of ways in which to use them. Try them with a lean bowl of chicken soup or Sopa de Pavo (page 71), or a bowl of chili.

Fried Shrimp

Sep 5, 2015

    

Croqueta Preparadas

Aug 29, 2015

  Gas up the 'Word On Food Mobile' Sherman!

Baleadas

Aug 22, 2015

    Taste Traveling for Honduran’s Favorite Soul Food

 

Hot Fudge Sundaes

Aug 17, 2015

   Blue Laws, Lightening Bugs & Ambrosial Dreams

Not lost in translation. Dim Sum “Touches the Heart”.

Kalustyan's

Aug 3, 2015

A Magic Carpet Ride back to India via The Big Apple!

Gyoza Dumplings

Jul 27, 2015

A Sleight of Hand so Tasty. Steamed, Crunchy and Sticky

Thai Place - Cake

Jul 11, 2015

PAD KEE MAO                                                         

© 2015 All Rights Reserved by Norman & Janet Van Aken

This dish is both easy and every bit as good as the more famous Pad Thai.

Yield: Serves 8

1/2 Cup fish sauce

1/4 Cup Kecap Manis (sweet soy sauce)

1 Tablespoon + 1 teaspoon  + 1 Tablespoon rice vinegar

1/3 Cup minced garlic

1 Scotch bonnet, minced

1/4 Cup + 2 Tablespoons vegetable oil

1 cup sliced sweet onion

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