Emme Ribeiro on Q13 FOX Seattle!

In case you missed it when it aired, here is a clip of me preparing a quick and delicious crab and hearts of palm salad on Q13 FOX in Seattle. I had a blast but wished we had more time on air and more kitchen equipments available! Hope you all enjoyed my presentation and get in that kicthen and make yourself this simple and exotic recipe! Also, don't forget to catch me on FOX this coming Tuesday as I prepare my signature dish for Gordon Ramsey, Graham Elliot, and Joe Bastianich on "MasterChef"!

A small appertizer version of the salad pictured above

Crab and Hearts of Palm Salad with a Coconut-Orange Dressing, Orange Segments, Arugula and Crispy Prosciutto

1 pound of Dungeness crab meat

1 14oz can hearts of palm, drained, quartered

¼ cup fresh cilantro, chopped

¼ cup fresh orange juice

¼ cup coconut milk

¼ lb prosciutto, sliced thinly

1 cup arugula

1 tsp garlic, diced

1 small orange, peeled and segmented

3 tbsp olive oil



In a large sauté pan, combine 1tbsp olive oil and garlic over medium high heat. Cook for about 30 seconds and add crab meat, hearts of palm and salt, to taste. Sauté for about 2 to 3 minutes.

Coat a large sauté pan with 1tbsp olive oil and put over low heat. Lay the prosciutto strips in the pan. When the strips get crispy and crinkly, turn off the heat. Remove the strips to paper towels until cool, and then crumble into smaller pieces. These are best when they are cooked the day of use.

In a medium bowl add cilantro, orange juice, coconut milk, and 1tbsp olive oil and whisk together until everything is well incorporated. Add the sautéed crab meat and heart of palm to the bowl and toss until well dressed.

Mound crab meat mixture onto individual plates and top it off with a couple of orange segments, some arugula leaves and a piece of crispy prosciutto.

Pan Seared Chicken Breast with a Serrano Pepper Sauce and Jicama Slaw

I am not the biggest chicken fan. Whenever I go out to restaurants I never even look at the "Poultry" section. As I mentioned before, I'm really a steak and seafood girl. The reason being is I think chicken can be kind of boring. But, with a picky eater and chicken lover in my hands, I have had to come up with ways to prepare the popular bird in ways that are not so boring for my palate.

In this recipe, I season boneless and skinless chicken breast with salt and pepper and pan sear it over medium high heat until they are golden brown. I paired the perfectly seared chicken breast with an vibrant Serrano pepper sauce, packed with flavor and a little kick to it!

For my Serrano pepper sauce, I first sautéed slices of onions in olive oil until translucent and then added some garlic. I deglazed my pan with about 1/4 cup of fumeblanc wine. I then combined 1 Serrano pepper (seeds removed) with a cup of cilantro, a squeeze of lime juice, olive oil, salt and my sautéed onions, in a blender and blended until my sauce had a creamy consistency.

The beauty about this sauce is that it is so easy to make and it really adds some spark to the pan seared chicken breast! Not only that, but the color is amazing! I served my chicken and sauce with a sweet and tangy jicama slaw.

Jicama Slaw
1 1/2 cup jicama, peeled and julienned
1 cup carrots, peeled and julienned
2 tbsp cilanto, chopped
1/4 cup greek yogurt, plain
1/tbsp honey
1 tsp lime juice
1tsp olive oil
1/2 tsp ground cumin
Salt, to taste
Combine cilantro, yougurt, honey, lime juice, olive oil, cumin, and salt in a medium bowl. Whisk until everything is well incorporated. Refrigirate for at least 30 minutes. When ready to serve and jicama and carrots and toss until well dressed.


Pike Place Market with Foodie Friends!

Picture courtesy of Mandy Heaston

Earlier this week, I was invited for a fun event at Pike Place Market by fellow foodie Mandy, sponsored by I Can't Beleive It's Not Butter. I was joined by Lindsey, Deanna, and Jamie. We walked the market and browsed through lots of fresh produce. One of us even got to catch a fish!

After our market tour, we headed back to Mandy's house to cook up a feast. I had a blast with these ladies! And after a gourmet lunch featuring halibut, kale chips, chocolate cream cheese dip and much more, I was ready for a long nap!

Video courtesy of Mandy Heaston:


Emme on Fox's MasterChef!

Back in January, I heard about a local audition for a show on Fox called MasterChef, featuring Gordon Ramsey. They were on a search for amature chefs, passionate foodies, the ultimate dinner party host....and I thought to myself "THAT'S ME"!

All of the week leading up to the Sunday audition, I tried not to put too much thought behind it and go with the flow, as I do with most everything in life. However, I couldn't avoid it any longer and on Sunday morning I woke up doubting myself. Do I really have what it takes? I am just fooling myself. My mom called me to see if I was up and ready and I wasn't. I told her I wasn't going to go. I had been putting off preparing myself so much, that I didn't even know what dish I was going to take with me to the audition! I was sure that hundreds of people had been preparing, tasting and testing their dishes all week!

After a few minutes of confidence boosters from Mommy and a couple of minutes of brainstorming a game plan, I got my butt up, prepared a delicious mussel soup topped with a spicy relish and headed to my audition. After two and a half hours in line, I presented my plate to the judge, Erick Tanaka!

"AMAZING," were his exact words. As my heart beat faster and faster he continued, "after hundreds of food tasting today, I can still tell you that was really good."

And with that, I was handed the "golden ticket" and advanced to the next round. A couple months, various interviews and endless emails later, I got the call. I made it on the show as one of the Top 50 contestants out of thousands of people from accross the nation!

The show airs Tuesday, July 27th on Fox and will feature the other contestants and I cooking our signature dish for Gordon Ramsey, Graham Elliot Bowles, and Joe Bastianich.


Sweet & Savory Summer Watermelon Salad

After a long streak of rain and cloudiness, it seems that it is finally safe to say that summer has arrived here in Seattle. It's time to pull out the grill, clean those pools, and stock up on some fresh summer produce. One of my favorite things to indulge on during summertime is a sweet watermelon. The only other time I had a sudden urge for the juicy and sweet fruit was when I was pregnant with my daughter,Denise; I craved watermelons like there was no tomorrow!

My favorite recipe with watermelon, besides indulging on them all by itself, is this delicious sweet & savory watermelon salad! I pair up some crunchy cucumbers, salty ricotta salata cheese, refreshing mint, red onions, with my sweet watermelon and toss it with some olive oil and balsamic vinegar.

You can eat it all by itself, scoop it up with some tortilla chips, or pair it with a piece of grilled chicken of fish. I also like to pan sear and refrigerate some prawns and serve it as a little prawn cocktail. However you decide to try it, there is no denying how delectable this refreshing salad is! Not only delicious, but super quick to put together! So if you are in crunch for time and have to attend that neighborhood potluck, or need a side dish for tonight's dinner, grab these simple everyday ingredients and turn them into something simply wonderful!

Sweet and Savory Summertime Watermelon Salad

2 cups cubed seedless watermelon

2 cups cubed cucumber

1 small red onion, finely diced

1 cup ricotta salata cheese (or feta cheese), crumbled

1 cup mint leaves, chopped

1/4 cup extra virgin olinve oil

1/4 cup balsamic vinegar

In a large bowl, combine cucumber, onion, mint leaves with the olive oil and balsamic vinegar. Mix until everything is well incorporated. Add watermelon and cheese and gently mix into the salad.


Mussels and Linguiça with Cachaça and Malagueta Pepper Broth and Grilled Ciabatta

Yesterday I watched Sunny Anderson cook up some mussels and chorizo on the Food Network channel. While I didn’t feel like trying out that exact recipe, she did remind me of how much I love mussels! The sun has finally come out in Seattle, and I think this is a great summer dish! Prepare this and throw a nice patio get together with your friends and family, or add some linguine and have it as a summer dinner! However you choose to serve it up, it will be finger-licking good!

I am not a fan of chorizo, so I opted for one of my favorite sausages, Linguiça. Since I would be missing out on that extra spicyness the chorizo would add, I decided I would use a bit of malagueta pepper to provide that extra little kick. With no white wine in hand, I thought cachaça would have to do...and boy did it do!

When eating steamed mussels, you must not let the delicous broth go to waste. So, I cut a ciabatta roll I bought from Macrina bakery, sprinkled a little olive oil on them and grilled them to perfection!

Mussels and Linguiça with Cachaça and Malagueta Pepper Broth and Grilled Ciabatta

1lbs mussels, washed

1 cup linguiça, sliced

1/4 cup cachaça

1 tbsp olive oil

1 cup sweet yellow onion, diced

1 garlic clove, diced

1/4 cup cliatro, chopped

1 malagueta pepper (thai chilli can be substituted)

1/2 tsp tomato paste


In a large sauté pan, add olive oil, tomato paste, linguiça and onion. Sautee until linguiça has lightly browned. Add malagueta and garlic. Sauté for about 30 seconds, being careful not to burn the garlic. Add mussels and cachaça to the pan and stir once, cover with lid and cook until the mussels just begin to open. Remove the lid, add cilantro and salt, to taste. Spoon into bowls and serve with grilled ciabatta.


Bife à Cavalo: Filet Mignon, Quail Egg, Manioc-Milk Polenta, and Smoky Black Bean Sauce

One of my favorite meals as a child was Bife à Cavalo, which literally translate to Horse-style Beef. Don’t ask me why “Horse-style”, because I have no idea. My best guess would be that this meal is perfect to feed someone that’s as hungry as a horse! The traditional Brazilian version of Bife à Cavalo is steak, usually something like a flat-iron steak, fried egg, fries, rice and beans.

With a little tweaks here and there, I updated this old Brazilian favorite to something a little more my style. I thought that instead of the fries, rice and beans I would make pirão de leite, which is manioc flour, milk and a little bit of water cooked over medium heat until it has a polenta style texture! Its ooey gooey creamy heaven!

Still wanting to incorporate some smoky bean flavor to my dish, I threw some leftover black beans that I had previously cooked with a variety of smoked meats in the blender with a tiny bit of malagueta pepper and beef stock. I then strained it so it was smooth, liquid consistency and heated it over medium heat. I topped my pirão de leite and smoky black bean sauce with a seared Filet Mignon I had bought at Whole Foods earlier. My birthday is coming up so I thought I'd get myself a little early birthday gift (yes, my birthday gift to myself was a piece of steak... don’t judge me.) I crowned my tenderloin with a precious sunny-side-up quail egg. I just couldn’t resist that tiny little thing!