Chef Elsie Ramos

Macy’s Celebrates Mother’s Day
with Chef Elsie Ramos!
Macy’s Wheaton
Lower Level
Wheaton, MD
Saturday, May 7 at 2pm

165 New Commerce Blvd.
Wilkes-Barre, PA 18706

Treat your mom to a delicious meal! IMUSA Chef Elsie Ramos is sharing her secrets to creating innovative Latin dishes. She will demonstrate her no-nonsense approach to cooking simple, delectable meals featured in her book, Elsie’s Turkey Tacos and Arroz con Pollo: More than 100 Latin-Flavored, Great-Tasting Recipes for Working Moms.
A recent finalist on Fox TV’s hit reality show Hell’s Kitchen, Elsie uses IMUSA Cookware, available at Macy’s, to create and cook all her meals at home. After the demonstration, Elsie will personalize your copy of her latest cookbook* when you purchase it at Macy’s on the day of the event. Plus, kids make a special card for your mom! Reservations are necessary as space is limited. Please call 1-888-622-9769 to RSVP. All events subject to change or cancellation. *While supplies last.

April 28, 2011
Angel Orensanz Foundation Center for the Arts
172 Norfolk Street
New York, New York 10002

An evening of dancing, music and a celebration of life.

New York City professionals, corporations and special guests will unite for an elegant evening of music, fashion and dancing with a Latin flair to help the kids of St. Jude Children’s Research Hospital who are battling cancer and other catastrophic diseases. Food by celebrity chef Ricardo Cardona and fashion show by Raul Peñaranda. The evening will be hosted by Univision Noticias 41’s Sandra O’Neill, with music by DJ Alex Sensation and special performances by “Fragancia” formerly from DLG and others.

Tickets

Individual ticket ~ $250
VIP ticket ~ $300
Couples ticket ~ $450
VIP couples ticket ~ $550
Purchase tickets.

 Sponsorships

View a list of sponsorship opportunities.

Donations

If you are unable to attend this year’s event but would like to support St. Jude, you can
make a donation online.

For more information about Gala por la Vida, please contact:
Sharon Abramzon
ALSAC / St. Jude Children’s Research Hospital
14 Penn Plaza, Suite 1615
New York, NY 10122
(212) 239-3239 ext. 105
fax: (212) 239-3279
sharon.abramzon@stjude.org

Super Bowl Sunday is always great fun when you get together to watch one of the biggest games of the year.  It also means wings, burgers; chili and beer are in your near future!  If you want to join the fun but without damaging your resolution to eat better, make a batch of this figure-friendly chili to bring to your party.  It is so delish you and your friends won’t miss the traditional and your body will thank you!!

Skinny Super Bowl Chili – Serves 6

• 2 lbs of ground turkey
• 4 garlic cloves, peeled and minced
• 1 red or green bell pepper, seeded and diced
• 1 onion, peeled and diced
• 1 medium size zucchini, diced
• 1 medium size yellow squash, diced
• 1 can of black beans, rinsed and drained
• 1-28 ounce can of crushed tomatoes
• 2 tbsp of chili powder
• 2 tsp of red pepper flakes
• Olive oil
• Salt & pepper to taste

PREPARATION

1. Add enough olive oil to coat the bottom of a stew pot and turn the heat on low.
2. Add your diced onions, and garlic until onions are softened.
3. Add your peppers and cook for about 5 minutes to soften then add your vegetables.
4. Cook for 5 for minutes to blend.
5. Add your ground turkey meat, and mix well with veggies then cover.  Cook until meat is no longer pink.
6. Mix in your crushed tomatoes and seasonings.  Cover and let it simmer for about 40 minutes on low heat.
7. Top with your favorite shredded cheese or just some low-fat sour cream.

Out with the holidays and in to the New Year. I don’t know about you but I for one am relieved the festivities have wound down. In January, many still celebrate Three Kings Day. I know in Puerto Rico they do, so after all that it’s time to set some goals for the New Year. Keep it simple and attainable. Many get caught up in trying to do too much only to feel they failed. I stopped dieting years ago! Come on; I’m a chef! I spent most of my life in the kitchen and whipping up my arroz y habichuelas! So instead my goal is to work out more that way I don’t give up on what I love – FOOD! I have, however, learned how to customize many of my traditional dishes to healthier versions, like I did at Mount Sinai hospital last month for Diabetes Awareness month. The idea is to never deny yourself what you like but you can tweak and make it figure friendly!! After the pernils, arroz, pasteles and coquito a good way to wean you from all that rich food is a good sopa! My sopa de pollo is a godsend and delicioso. With easy ingredients like boneless chicken, ripe plantains and a delectable broth, it is the best cure for both the cold days and late nights.

Ingredients:
2 lbs of boneless thighs or drumsticks
3 garlic cloves, peeled and chopped
2 very ripe plantains (almost black)
1 pound cooked ham, cut into ¼ inch cubes
¼ cup chopped fresh cilantro leaves
1 tbsp of sofrito
1 32 oz can of low-sodium chicken broth
2 cups of water
*Optional: For a richer soup add corn on the cob or veggies.

In a stockpot, combine the chicken, sofrito, garlic, and water to cover by about 1 inch. Stir well. Cover and cook over medium heat until the chicken is no longer pink.
While the chicken is simmering, prepare the plantains: Cut the ends off and cut a slit lengthwise down the middle. Open and remove the peel, using a knife or your hands, as if you were taking a jacket off somebody. Cut the plantain into ½ inch chunks and transfer to a bowl.
Add the sofrito, ham, cilantro, sazon, chicken broth and to the stockpot and mix.
Bring the soup to a boil, and add the plantains chunks. Let boil until the plantains are cooked, stirring
occasionally, about 10 minutes

Traditional Coquito Recipe                                                                 

Ingredients 
2-15 oz can of cream of coconut (I prefer Coco Lopez)
1 quart eggnog (store-bought or your favorite recipe)                              
1-12oz can of evaporated milk
6 cinnamon sticks
1 cup of sugar
6 egg yolks, (discard the whites)
½ a fifth of dark or light rum (or more to taste)

Preparation 

1. Combine the cream of coconut, eggnog and milk in a bowl and set aside in the refrigerator.

2. In a sauce pan over medium heat, combine 1 cup of water and cinnamon sticks, bring to a sfot boil, and let simmer until the water turns brown, about 10 minutes.  Reduce the heat to low and slowly add the sugar, whisking to help dissolve it quickly.  Let it simmer until it reaches a syrupy consistency; about 10 minutes.  Remove it from the heat, and let cool to room temperature.

3. Using a wire whisk, whisk the yolks very well in a large bowl until they’re thoroughly mixed.  Add the cream of coconut mixture, cooled cinnamon syrup and rum and mix well. Taste it and add more rum according to your liking. 

4. Transfer to clean gallon bottle or divide between cleaned empty wine bottles and refrigerate immediately.  Before serving shake and serve chilled.

Click Here for Coquito Recipe Tips

Office of the Mayor  Acknowledges Mount Sinai Medical Center for its Ongoing Commitment to Preventing Diabetes

On November 17th, a Mayoral Message from the Office of the Mayor was given to the Mount Sinai Medical Center for the institution’s continued work in raising awareness of diabetes within the Hispanic community. The mayoral message was read by Dr. Shadi Chamany, Director of Diabetes Prevention and Control Program of the NYC Department of Mental Health & Hygiene and was given to Dr. Tracy Breen, Clinical Director of the Mount Sinai Medical Center. The event took place at Mount Sinai’s Center for Advanced Medicine (CAM) in NYC..

Left to right – Dr. Shadi Chamany, Director of Diabetes Prevention and Control Program, NYC Department of Mental Health & Hygiene. Dr. Tracy Breen, Clinical Director, Assistant Professor Medicine, Endocrinology, Diabetes and Bone Disease, Mount Sinai Medical Center. Josephine Guzmán, Director of Satellite Practice Operations and Manager Outreach & Physician Network, Mount Sinai Hospital. Gregory Wright, American Diabetes Association. Rob Chassin, Senior Director, Business Development and Network Operations, Mount Sinai Medical Center.

The Mayoral Message acknowledges Mount Sinai’s efforts at reversing the diabetes epidemic, through a variety of multi-faceted programs designed specifically for the Latino community. The programs include diabetes prevention activities, detection screenings, interactive learning sessions and workshops both at Mount Sinai Medical Center and throughout the community.

In addition to the Mayoral Message and in celebration of Diabetes Awareness month, Chef Elsie Ramos was on hand for a healthy eating cooking demonstration. Chef Elsie prepared a Diabetic friendly version of a Latino favorite dish, Pollo Guisado (Chicken Stew).

Chef Elsie Ramos prepares a healthy meal selection for event attendees.

November 3^rd is National Sandwich Day and I for one LOVE a good sandwich.  For breakfast, lunch or dinner, sandwiches are the quick fix meal with the most creativity.  The difference between a good sandwich and a great sandwich is the bread! 

The best example of that is the well known sandwich Cubano;   made up of layers of ham, cheese, roast pork and pickles and dressed in mustard; it couldn’t be called a Cubano if it were pressed between two slices of wheat bread.  You get my drift? Let’s not forget the my very own Pepper jack grilled cheese sandwich, sliced Italian bread when brushed with cilantro flavored butter, is no longer your traditional grilled cheese.  Sandwiches are a way of life, they accompany our kids to school, and they remind our husbands how much we care about them at lunchtime!  No longer are sandwiches between the breads; it’s a Panini or a wrap making it the meal to go for all walks of life and the one meal you can actually eat while walking!

So lift your sandwiches and toast (no pun intended) to the one National tradition that has stood the test of time! Salud! – Chef Elsie Ramos

If you’re spooked about all the candy your young trick-o-treaters will receive and ultimately want to devour on Halloween night; consider this; after letting them get there sugar fix; tell them to save the rest for their next birthday party or play date. They get to indulge on Halloween and share the wealth.  I almost always have candy left over after Halloween so I bring it with me to my niece or nephews birthday parties.  You can also take leftover candy and store in the fridge so you have a “surprise” treat when they come to visit.

Don’t know what costume to get your kids; how about a little chef?  For my parties, we make our own chef hats by using white construction paper.  Measure your child’s head with a piece of the paper and once fitted, staple or glue the ends to form a cylinder, then take your other paper and cut into strips and glue around the cylinder to form a puffy top.  Clean a worn apron and cut to fit your child’s height and with a few utensils they’re ready to go. Decorate a small stock pot that they can take and fill with their treats throughout the night!  Creativity is key and fun.