http://mastahchef.artician.com/portfolio/ MastahChef117's Portfolio on Artician en-us Copyright 2009, Artician LLC Sun, 22 Nov 2009 02:48:59 -0500 Artician http://blogs.law.harvard.edu/tech/rss http://s.artician.com/images/default/feed.jpg http://mastahchef.artician.com/portfolio/eThrive-Logo/ http://mastahchef.artician.com/portfolio/eThrive-Logo/ Mon, 20 Jul 2009 03:18:05 -0400 eThrive Logo Just a mock up for a clients, logo. Critique is welcomed and wanted. Final product will be uploaded after changes.

*I know it is not perfectly centered btw it was a rush cut.]]> logo, mastahchef117, etrive nonadult Image/Digital Art MastahChef117 http://uc.artician.com/members/0/0/875/avatar.png Copyright 2009 MastahChef117 http://mastahchef.artician.com/portfolio/Crystal-Clear-Consulting/ http://mastahchef.artician.com/portfolio/Crystal-Clear-Consulting/ Mon, 13 Jul 2009 04:57:33 -0400 Crystal Clear Consulting Just another one of those late night last minute projects for a summer class.]]> poster, mastahchef117, consulting, clear, crystal, typography nonadult Image/Print Work MastahChef117 http://uc.artician.com/members/0/0/875/avatar.png Copyright 2009 MastahChef117 http://mastahchef.artician.com/portfolio/Zune-Project/ http://mastahchef.artician.com/portfolio/Zune-Project/ Sun, 29 Mar 2009 00:27:25 -0400 Zune Project A little something I had to do for marketing. ]]> graffiti, vector, ad, gundgy, grungy, zune nonadult Image/Print Work MastahChef117 http://uc.artician.com/members/0/0/875/avatar.png Copyright 2009 MastahChef117 http://mastahchef.artician.com/portfolio/Tuxedo/ http://mastahchef.artician.com/portfolio/Tuxedo/ Thu, 05 Feb 2009 02:58:59 -0500 Tuxedo Me at the Krewe of Venus]]> nonadult Image/Photography MastahChef117 http://uc.artician.com/members/0/0/875/avatar.png Copyright 2009 MastahChef117 http://mastahchef.artician.com/portfolio/One-Hundred-Monkeys/ http://mastahchef.artician.com/portfolio/One-Hundred-Monkeys/ Sun, 06 Jan 2008 14:06:33 -0500 One Hundred Monkeys A project I did over a year ago. We had to make a catalog for this company that my teacher made up. So I just gave it a little artistic feel. The slogan really means nothing than a motto that I had at the time, so there really isn't much more to tell about that. As for the whole theme of it. I chose those colors because they offered a good balance of contrast, but kept it aesthetic and energizing. The green at the bottom is only because it was the Spring Issue. Its not perfect, but he whatevs.. it got a 100.]]> nonadult Image/Print Work MastahChef117 http://uc.artician.com/members/0/0/875/avatar.png Copyright 2008 - 2009 MastahChef117 http://mastahchef.artician.com/portfolio/Cheesecake-Factory-Cheesecake/ http://mastahchef.artician.com/portfolio/Cheesecake-Factory-Cheesecake/ Fri, 04 Jan 2008 17:46:20 -0500 Cheesecake Factory Cheesecake *I did not take this picture, however i did buy it from Jupiter Images so I have all of the rights to use it as my own. Until I can afford a new camera.*

Before I tell you my recipe I must let you know that I have made this to taste exactly like a plain cheesecake from the Cheesecake Factory. The one in the picture has some chocolate shavings on top serving as the garnish. As to what you can do to garnish your cheesecake the sky is the limit. You can put anything from berries to caramel, whatever you fancy.

Special cooking supplies:
Springform they are like $10 and you can buy them at even your local grocery store, however I recommend Target or something.

DO NOT USE PRE-MADE CRUST! it tastes bad.

Crust
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake: All above ingredients should be at room temperature before your begin.
Start by beating the cream cheese until light and fluffy.
Keep the mixer on a low setting throughout the beating and mixing process.
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg.
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
Add the sour cream last and beat well.
Pour cream cheese into the spring pan.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
When time is up, prop open oven door and leave in oven for one hour.
After one hour, remove from oven.
Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
A cheesecake should season.
The wait is worth it.
The flavor ripens and becomes enriched.

]]> cheesecake factory cheesecake nonadult Artisan Crafts/Culinary Arts MastahChef117 http://uc.artician.com/members/0/0/875/avatar.png Copyright 2008 - 2009 MastahChef117 http://mastahchef.artician.com/portfolio/Grilled-Shrimp-with-Cilantro/ http://mastahchef.artician.com/portfolio/Grilled-Shrimp-with-Cilantro/ Thu, 03 Jan 2008 22:38:39 -0500 Grilled Shrimp with Cilantro Not my picture only my recipe.

This recipe is great if you are trying to keep that sexy figure. I recommend eating it with a salad vinaigrette based) or some steamed veggies.

NOTE: before beginning notice that this recipe is in two parts and you must read the whole thing before you begin or else it will not be done correctly.

2 Pounds Shrimp peeled or unpeeled
1 Cup FRESH cilantro chopped
2 Cloves of garlic peeled and lightly smashed
1 Tablespoon Peeled and roughly chopped ginger root
1 Habanero or jalapeo, stemmed, seeded, and roughly chopped *optional
1/4 Cup Extra-virgin olive oil
Fresh lime or lemon juice to taste I prefer lime

Grilling the Shrimp
First make the Cilantro Salsa. Then heat up the grill to about medium high. Reposition your grill rack to be about 4 inches above the flame *wear gloves so you don't burn yourself. Grill the shrimp turning ONLY once. You can tell when they are done by the shells are too hot to touch or when the flesh turns pink, and slightly browns.

Cilantro Salsa
Combine the cilantro in a blender with the garlic, ginger, hot pepper, and oil. Puree *make it almost like a liquid if you didn't know what puree meant* adding more oil if you need it. From time to time stop the blender and scrape the sides to get everything blended. Add a pinch of salt, throw in the lime juice *a tablespoon or two* and cover it up and throw it in the fridge for a day. make sure before you serve it that you bring it to room temperature.]]> grilled shrimp cilantro recipe nonadult Artisan Crafts/Culinary Arts MastahChef117 http://uc.artician.com/members/0/0/875/avatar.png Copyright 2008 - 2009 MastahChef117 http://mastahchef.artician.com/portfolio/Mozzarella-Salad-Caprese/ http://mastahchef.artician.com/portfolio/Mozzarella-Salad-Caprese/ Thu, 03 Jan 2008 22:21:52 -0500 Mozzarella Salad Caprese Once again this is not a picture taken by me, my camera is broken for now. however it is still my recipe, and to be honest this is a very common dish so it will still be very similar to most other mozzarella salad caprese.

Mozzarella Salad Caprese

2 pounds vine-ripened tomatoes (about 4 large), sliced inch thick
1 pound fresh mozzarella, sliced inch thick
cup packed fresh basil leaves
teaspoon dried oregano, crumbled
4 tablespoons extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

Arrange tomato and mozzarella slices and basil leaves, on a large plate or platter. Sprinkle salad with oregano. Drizzle with oil & vinegar. Season with salt and pepper.
]]> nonadult Artisan Crafts/Culinary Arts MastahChef117 http://uc.artician.com/members/0/0/875/avatar.png Copyright 2008 - 2009 MastahChef117 http://mastahchef.artician.com/portfolio/Frappacchino/ http://mastahchef.artician.com/portfolio/Frappacchino/ Thu, 03 Jan 2008 17:42:44 -0500 Frappacchino That is not a picture of the Frappacchino, or even of a Frappacchino. It just looked really nice.

Here is my Starbucks Taste alike recipe.

1/2 cup Whole milk
4 tablespoons Expresso *If you don't have an Expresso Machine just use 2 parts coffee for every part water.
1 tablespoon Half-and-half
2 tablespoons Vanilla syrup
1/4 cup of Vanilla good quality ice cream
2 tablespoons Reddi-wip topping

How to Make:
Let coffee cool for a few minutes then stir together remaining ingredients. And top it off with Reddi-Whip and cinnamon sprinkles maybe even a cherry. ]]> frappacchino nonadult Artisan Crafts/Culinary Arts MastahChef117 http://uc.artician.com/members/0/0/875/avatar.png Copyright 2008 - 2009 MastahChef117 http://mastahchef.artician.com/portfolio/Brownies/ http://mastahchef.artician.com/portfolio/Brownies/ Thu, 03 Jan 2008 17:37:57 -0500 Brownies 3/4 pound bittersweet chocolate, coarsely chopped
8 ounces (2 sticks) unsalted butter, cut into small pieces
1 teaspoon instant espresso, diluted in 1 tablespoon hot water, optional
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
1 teaspoon vanilla extract
2 cups coarsely chopped walnuts

How To Make:
1. Position rack in center of oven and preheat oven to 350 degrees. Butter, or coat with vegetable spray, an 8-inch square baking pan. Dust with flour, tapping out excess flour. Set aside.

2. In the top of double boiler or medium heatproof bowl set over simmering water, combine chocolate, butter, and espresso (if desired), stirring occasionally until almost melted. Turn off the heat, stir, and let melt completely.

3. Sift together the flour, baking powder, and salt. Set aside.

4. In a large heatproof mixing bowl set over simmering water, whisk the eggs, sugar, and vanilla until the sugar dissolves. Transfer to the large bowl of an electric mixer, on high speed, using paddle or beaters, beat until pale yellow. Lower speed to medium, scrape in the chocolate mixture, and beat until well mixed. On low speed, gradually add flour mixture and beat just until combined. Add 1 cup of walnuts and again, on low speed, beat just until combined. Scrape into prepared pan and sprinkle remaining walnuts over top of cake.

5. Bake until edges of cake pull away from sides of pan and a toothpick inserted into center of cake comes out clean, 40 to 45 minutes. Cool on wire rack.

6. To serve, cut the brownies into 9 squares, each about 2 1/2 inches. Serve as is or with softly whipped cream or ice cream of your choice. ]]> brownies recipie dessert nonadult Artisan Crafts/Culinary Arts MastahChef117 http://uc.artician.com/members/0/0/875/avatar.png Copyright 2008 - 2009 MastahChef117 http://mastahchef.artician.com/portfolio/Fettuchine-Alfredo-/ http://mastahchef.artician.com/portfolio/Fettuchine-Alfredo-/ Thu, 03 Jan 2008 17:34:54 -0500 Fettuchine Alfredo Parmesan cream sauce:
1 cup dry white wine
1/4 cup chopped shallots
1 teaspoon whole white peppercorns
1 small sprig thyme
1 cup chicken stock
1 1/2 cups heavy cream
3/4 cup grated Parmesan cheese
1/2 teaspoon fresh chopped thyme leaves
1/2 teaspoon fresh chopped oregano
salt and freshly ground white pepper

8 ounces fettucine pasta, fresh or dried
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 cup finely diced pancetta
1/2 teaspoon fresh chopped thyme leaves
1/2 teaspoon fresh chopped oregano
1/4 cup chicken stock
1 tablespoon freshly chopped parsley
pinch crushed red pepper flakes
Salt
2 boneless, skinless chicken breast halves, grilled or broiled
Thyme or oregano sprigs for garnish

How to Make:

1. First, make the Parmesan cream. In a medium saucepan over medium heat, combine white wine, shallots, peppercorns and thyme. Cook about 7 to 8 minutes or until mixture is dry.

2. Add chicken stock; continue to cook until liquid reduces by half. Add heavy cream and cook for about 2 minutes more or until sauce is slightly thickened. Strain sauce through a fine mesh wire sieve.

3. Pour strained sauce into a blender. Add grated Parmesan cheese, thyme and oregano; blend until smooth. Strain one more time through fine mesh wire sieve. Season to taste with salt and freshly ground white pepper.

4. Bring a large pot of salted water to a boil; cook fettucine until al dente. (Time will vary depending on whether you use fresh or dried pasta.)

5. Meanwhile, in a large skillet, over medium-high heat, heat olive oil. Add garlic and cook for about 1 minute. Add pancetta, thyme and oregano and cook for about 2 minutes more. Stir in chicken broth and deglaze pan. Stir in prepared Parmesan cream. Cook only until heated through. Remove 1/2 cup sauce and set aside; keep warm.

6.When fettucine is cooked, drain and add to sauce in skillet together with chopped parsley and crushed red pepper flakes. Stir to mix thoroughly. Season to taste with salt, if necessary.

7. Slice cooked, grilled chicken breasts on the diagonal.

Garnish:
Twirl or mound coated fettucine onto two hot plates. Fan out slices of chicken on top of pasta. Drizzle with reserved 1/2 cup of sauce. Garnish each plate with a thyme or oregano sprig. ]]> nonadult Artisan Crafts/Culinary Arts MastahChef117 http://uc.artician.com/members/0/0/875/avatar.png Copyright 2008 - 2009 MastahChef117 http://mastahchef.artician.com/portfolio/Caramel-Macchiato-/ http://mastahchef.artician.com/portfolio/Caramel-Macchiato-/ Thu, 03 Jan 2008 17:29:59 -0500 Caramel Macchiato Vanilla Syrup
2 cups water
1 1/2 cups granulated sugar
3/4 teaspoon vanilla extract

Coffee
1/2 cup fresh espresso *If you don't have an Expresso Machine just use 2 parts coffee for every part water.
8 ounces milk, steamed with foam
3-4 tablespoons caramel sauce

How to Make:


1. You can use vanilla syrup from a bottle for the drink or make your own vanilla syrup following this Top Secret Recipe: Simply combine 2 cups water and 1 1/2 cups sugar in a medium saucepan and bring to a boil.
2. Reduce heat and simmer for 5 minutes, then add 3/4 teaspoon vanilla extract.
3. Remove from heat and cool.
4. Store in a covered container.
5. To make your coffee drink, add two tablespoon of vanilla syrup to a 16-ounce glass.
6. Add 1/2 cup fresh brewed espresso followed by 8 ounces of steamed milk.
7. Add 3 to 4 tablespoons caramel sauce to the drink.
8. Stir before drinking. ]]> nonadult Artisan Crafts/Culinary Arts MastahChef117 http://uc.artician.com/members/0/0/875/avatar.png Copyright 2008 - 2009 MastahChef117 http://mastahchef.artician.com/portfolio/Bruschetta/ http://mastahchef.artician.com/portfolio/Bruschetta/ Thu, 03 Jan 2008 17:22:37 -0500 Bruschetta THAT IS NOT MY PICTURE, so I cannot take the credit for it, but it is my recipe.


Bruschetta

1 narrow Italian or French loaf of bread
1 head garlic, cut in 1/2 crosswise
2 tablespoons extra-virgin olive oil
Kosher salt and pepper

Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler.

Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately. ]]> food recipe bruschetta cooking nonadult Artisan Crafts/Culinary Arts MastahChef117 http://uc.artician.com/members/0/0/875/avatar.png Copyright 2008 - 2009 MastahChef117