Chef Amina “Honey Cat” Grant
Personal Chef & Food Interventionist! • • • •
Classical French Trained Chef Health Coach & Food Interventionist Private Workshops and Cooking Lessons Special Event Planner
“My mission is to promote mindful eating and to make the food-health connection, by combating the modern fast food mentality of squat and gobble.”
Eat Right and Thrive! More than a cook with a sassy personality and knockout smile, Chef Amina is a Health Coach and Food Interventionist that packs a punch. She confronts our fast food culture and a diet that is killing us. Amina says it’s time to live-it and get off the SAD – Standard American Diet by learning to Eat Right and Thrive! As a self-proclaimed Food Interventionist, Amina takes a stand against disease, obesity and the fast food culture. She stands for Food Based Healing that result in physical, mental, emotional and relational health. She has been working as a personal chef since 2009 and loves to teach people how to “become their own chef” through her cooking workshops. Her Top Workshops Include: • Get back in the Kitchen and CookSome! • Cooking Techniques versus Recipes • The power of knife skills and plating • The Five Mother Sauces and her ten children • Make cooking sexy! Cooking to save your relationship • Spice it Up! Seasoning and Herbs to transform your palate Amina is currently filming a pilot show “CookSome” which teaches women that a way to a man’s heart is through his stomach and how to strengthen relationships and family bonds by cooking good food.
Personal Chef & Food Interventionist! CookSome! Using modern hip-hop vernacular, Amina knows what to say and how to say it to get young women activated and realize the importance of nurturing their relationships by cooking. CookSome is a call to action and anyone under 30 knows exactly what she means. CookSome means get your ass in the kitchen and get busy because the health and success of your relationship means more than just looking cute. You’ve got to know how to please your man’s palate and his stomach, not just his loins! CookSome is about how to get your man to eat out of the palm of your hand. That takes a new mindset towards food and a little willingness to CookSome! Chef Amina asks women, “What are you bringing to the table ... because a woman who can’t cook lacks the most basic skill to run a household effectively. “Your relationship will inevitably suffer as a result of your inability to nurture. Cooking is one of the most effective and practical ways to express your love. “Communal eating creates strong bonds and makes people run home versus dragging in reluctantly to a cold, barren kitchen.” With a down to earth attitude, Chef Amina doesn’t hold back as she confronts women about the state of nutritional neglect and nutrient void products in their kitchen such as boxed, frozen, canned, prepackaged preserved and fast foods. Her re-education process starts with stripping kitchens bare of carcinogenic items that will inevitably lead to a multitude of illnesses, i.e.; cancer, heart disease, diabetes and obesity to name a few. Chef Amina teaches: • The Five Components of a meal • Food Based Healing • Healthy versus Hearty Recipes • The Importance of Meal Planning • Smoothies as a Lifestyle
Visit us at: http://ChefHoneyCat.com
Technique: Dry Roast Prep time: 10 minutes Ingredients: 1 whole chicken 1 stalk of celery 2 carrots 1 onion 3 table spoons of fresh ginger 1 stick of butter 1/4 cup of wine 2 tablespoons of vinegar Salt TT
Directions: Seasonings optional: Use herbs such as parsley, thyme, rosemary, and seasonings such as mustard, cumin, coriander, cayenne, red pepper, fresh cracked black pepper, Asian 5 Spice, ginger. Don’t combine them all at the same time like I did. Preheat your oven to 375 degrees. Soak the cut carrots, celery, peppers, onions with your wine & vinegar for a few minutes. Then stuff 1 stick of butter under the skin of the chicken and rub some butter on the outside as well. Stuff the cavity of the chicken with carrots, celery, peppers, onions and your custom herb and seasoning blend. Truss the chicken with your butchers twine for even cooking, and then elevate the chicken on a rack. You put it on a rack so that air can circulate 360 degrees thereby creating a crispy, brown skin.
Baste every 20 minutes. That’s a dry roast!
Tip: Raise the chicken on a can.
If you can get in the habit of roasting 2-3 whole chickens weekly, you will create swag for yourself that will be un-deniable.
There are countless recipes that you can create with roasted chicken. It’s lean, healthy and having the pre-cooked chickens will save you lots of time in the kitchen. You will also be saving yourself & your family lots of money. Prepared, slim & frugal.
Now That’s Sexy!!
Ingredients: Serves 4:
Guacamole
3 Avocados, diced 2 Roma Tomatoes 3 Tablespoons of picked cilantro 2 Diced Shallots or diced red onion TT 1 Tablespoon of small diced jalapeno or any hot chili pepper ½ Tea spoon Cayenne Lime juice from 1 lime Kosher or Sea Salt TT Save the avocado pits. If you have left over guacamole make sure to include the pits in the leftovers. They will keep the guacamole fresh and from browning. Mix all of the ingredients together. Do not over mix.
(Salsa variation) • 3 Avocados, diced • 4 Tablespoons of fresh made Salsa • 1 diced Roma tomato • 1 Diced Shallots or 2 TBS diced red onion TT • 1 Tablespoon of small diced jalapeno or any hot chili pepper • 2 Tablespoons of chopped cilantro • Fresh cracked black pepper • Lime juice from 1 lime • Kosher or Sea Salt TT Save the avocado pits. If you have left over guacamole make sure to include the pits in the leftovers. They will keep the guacamole fresh and from browning. Mix all of the ingredients together. Do not over mix.
Serve with salsa and corn tortilla chips.
Serve with salsa and corn tortilla chips.
Fire Roasted Salsa / Serves 4 1.5 lbs of tomatoes for roasting 2 Tbsp. of picked cilantro 2 Diced shallots or diced red onion 1 Tbsp. of small diced jalapeno or any hot chili pepper ½ Tea spoon Cayenne Lime juice from 1 lime Kosher or Sea Salt TT Fresh cracked black pepper Directions: Preheat the oven to 400 degrees. Drizzle the tomatoes with olive oil and roast them for 45 minutes or until soft. You may broil them for the last 2 minutes if you desire a more blackened flavor. Make a mixture of chopped cilantro, 3 tablespoons of onion, cayenne pepper, salt, fresh cracked pepper, small diced hot peppers & lime juice. Once the tomatoes are done roasting let them rest on a cutting board for 10 minutes. Peel the thin skin off, then medium dice the tomatoes. Lightly smash them with a fork or wooden spoon. Add the rest of the ingredients and mix all together. Remember to taste as you go!
Become a Slave of the Dip! The look on his face when he gets home and you have fresh made Salsa, Guacamole, a dab of sour cream & fresh tortilla chips will be priceless. And that’s just his snack!
Technique: Dry Roasting Ingredients: 1 leg of lamb, about 5 pounds ½ bunch of rosemary 4 garlic cloves, diced The juice of 1 lemon 1 table spoon of sea salt 1 tablespoon freshly ground black pepper Mushroom Wine Pan Sauce: 1 tablespoon prepared Dijon-style mustard Mushrooms 2 cups of Wine, red or white 1 teaspoon of honey 4 Table spoons of lamb drippings
Directions: Preheat oven to 450 degrees. Rinse the lamb and then pat dry. Apply lamb with lemon juice, then combine the minced garlic, rosemary, mustard, salt, and pepper. Rub the garlic-herb mixture over the lamb. After seasoning the lamb place it fat side up on a rack and then in a pan for drippings. Cook for 30 minutes then reduce the temperature to 375. Roast for one hour or 20 minutes per pound. The internal temperature should be 145 degrees, not touching the bone or fat. Allow to rest for 5 minutes before cutting. Save some of the drippings for the pan sauce. Sauce instructions: Preheat pan on medium and add the wine. Reduce the wine, add a sprig of rosemary to infuse flavor. Add the lamb drippings in the pan. Sautee the mushrooms in that wine sauce. Then add the mustard and honey to the pan sauce. Salt and pepper to taste. Apply sauce to lamb while hot, just before serving.
Lamb is so sexy I don’t know what I can add to it besides saying, “Have fun with it but never overcook it!”
Chef Amina Grant Makes Cooking "SEXY!"
Let's all Eat Right & Thrive! Chef Amina “Honey Cat” Grant is native to Atlanta and is one of the city’s hottest rising culinary stars. Amina is a Health Coach, Interventionist and Event Planner who has decided to use her platform to take a stand against obesity. Her message, “Save your life and your relationships with food” brings awareness to the power of the food-health connection and food-based healing. She challenges the status quo in the U.S. by confronting what she terms the “nutritional neglect.”
Chef Amina says, “Preparing food with your own hands is the greatest expression of nurturing and love that one being may offer to another ... so get away from the box, return to the garden and CookSome!”
I have A Bonus Recipe just for You! You Will Love It!
Total Prep Time: 15 minuets Ingredients: Shrimp halved horizontally Rice Paper Sheets Fresh picked Basil julienne Rice Noodles Green Lettuce of any kind A large plate with warm water in it for dipping the sheets of rice paper Almond Sauce: Hoisin Almond Butter Red chili sauce and or Sriracha Almond crumbles for garnish 2 Tablespoons of water
Directions: • Boil water for the vermicelli or rice noodles. • Boil the noodles for 1-2 minutes, drain and set aside. • Gather your ingredients on the counter so that everything is ready for assembly. Dip a sheet of rice paper in the warm water for 5 seconds, and then lay it on a clean flat surface. • Place layers of ingredients in a uniformed way leaving 1 inch margins on the edge for folding. Wrap tightly. • Once the rolls are wrapped & sealed set them on a large plate, making sure they don’t touch as they will stick together, and chill them for 3-5 minutes. • Prepare the Almond Sauce, slice the rolls on a diagonal and serve. Almond Sauce This recipe is a variation of the traditional Peanut Sauce. Mix the Almond Butter, Hoisin, Red Chili Sauce and or Sriracha to taste. Add water for desired texture. Garnish with almond crumbs.
Bye for now!