Celebrity Chef Team

Gluten Free Recipes

by Celebrity Chef Team

Very Berry Mini Pavlovas

Serves 4mini pavlova


3 large egg whites
½ teaspoon cream of tartar
6 Tablespoons of sugar (for meringues)
½ cup Welch’s Grape Jam (Gluten Free)
2 cups fresh mixed berries (blueberries, raspberries, blackberries)
1 ½ cups heavy whipping cream
½ cup sugar (for cream)
1 teaspoon of vanilla
4 mint leaves for garnish



Heat oven to 300°F. Line baking sheet with parchment paper. Set aside.
Beat egg whites and cream of tartar in small bowl at high speed until foamy (1 to 2 minutes). Continue beating, gradually adding sugar, until glossy and stiff peaks form (2 to 4 minutes).
Spoon 8 (3-inch) meringue circles onto parchment paper-lined baking sheet. Build up the sides of each meringue to form a  bowl shape on each circle. Bake for 30 to 35 minutes or until meringues are golden. Turn oven off. Leave meringues in oven for  at least 1 hour and up to 4. Remove from oven. Cool completely.

Meanwhile, whip heavy cream on high for 3 to 4 minutes until creamy but not overly stiff. Add sugar and vanilla extract and beat for an additional minute. Refrigerate at least 1 hour.
In a small bowl combine berries and jam and stir until fully incorporated taking care not to break apart the berries.

To serve, top each meringue shell with ¼ of the whipped cream. Layer ¼ of the berry mixture atop the whipped cream. Garnish with mint leaf if desired. Serve immediately. Buen Provecho!

Yellow Rice with Vienna Sausages

Serves 6 to 8


2 cups Uncle Bens Converted Brand rice (Gluten Free)
2 cups cold water
2 cups Natural Goodness Swansons  chicken stock (Gluten Free)
2 cans of Libby’s Vienna sausages (Gluten Free), drained and cut into 1 inch slices
1 medium green pepper finely chopped
1 medium yellow onion finely chopped
2 garlic cloves minced
½ cup of tomato sauce
¼ cup dry cooking sherry (vino seco)
1 teaspoon Bijol (a condiment found at most grocery stores and Hispanic markets used to flavor and color yellow rice) (Gluten Free)
½ teaspoon ground white pepper
1 bay leaf
½ teaspoon of salt (optional) taste before adding salt as the sodium content in commercially prepared chicken broth varies greatly

Heat the olive oil in a frying pan over medium high heat.Add the garlic, onions, and peppers and sauté for approximately 5 to 10 minutes or until soft.
Add the bay leaf, tomato sauce, wine, and pepper and stir well.
Cook for 10 minutes covered over low heat  In a large pot, bring the water and stock to a rolling boil.  Wash rice in a separate bowl and drain well.
Add the teaspoon of Bijol to the rice and stir until each grain of rice has attained a rich yellow hue (be careful with Bijol as it will stain both your hands and clothes.)  Add the rice to the boiling water, stir well and reduce heat to medium low.
Add the sliced sausage to the tomato mixture, and add that mixture to the rice.  Stir well and continue cooking covered over low heat for 20 minutes or until almost all of the liquid is absorbed.  Serve immediately.

Health Benefits of Gluten Free Diet – brought to you by E-How

Other sources of gluten-free recipes:


Chef Ana Quincoces Joins the ADA for Health Fair November 21st

Feria de la Salud – Health Fair  =  Family Fun !

November 21, 2010

 feria de la salud

Tropical Park
7900 SW 40th St.
 Miami, FL

11am- 6pm

Celebrate Life! Learn as a family! Free health screenings, live music & dancing, cooking demonstrations, speakers, health information & more! Never has learning to stay healthy been this much of a fiesta! Join us at Feria de Salud: Por Tu Familia, Sunday, November 21, 2010 at Tropical Park, Miami, FL.


Celebirty Chef Ana Quincoces from IMUSA’s Top Chef Program in honor of a good cause and to support the American Diabetes Association will be  cooking up a delicious and tasty meal.  She will also be sharing great nutrition and cooking tips and help make your life in the kitchen a little more simple.

Free Health Screenings for the following will be available:

Blood Pressure
Bone Density
Body Mass Index
Waist Circumference
Vision Screenings
Hearing Screenings
Peripheral Neuropathy Foot Screenings

Thanks to:

American Diabetes Association

American Diabetes Association




By |Celebrity Chef Team, chef program, social responsibility|Comments Off on Chef Ana Quincoces Joins the ADA for Health Fair November 21st

12 Questions with Cuban cookbook author

Ana Quincoces Rodríguez grew up in a Cuban household in Miami, Fla., where she was routinely conscripted to help her mother in the kitchen, which led to her passion for the art of cooking. Like many young Cuban girls, Ana was given a Cuban cookbook as a gift by her mother. While she cooked from the book regularly, she always found it difficult and not very user friendly. As the time approached for Ana to teach her own daughters the way around a Cuban kitchen, she attempted in vain to find another authentic Cuban cookbook; one that would appeal to a younger generation.
Ana never found that book – so she decided to write it herself. Her first cookbook, “Cuban Chicks Can Cook,” was written both as a tribute to her mother and as a legacy for her teenage daughters. The book quickly sold out in many local bookstores. As a result of the success of that first book, Ana has appeared in magazines and newspapers and on national television numerous times. Ana was then encouraged to write a second Cuban cookbook, “Sabor! A Passion for Cuban Cuisine.”

HK: You’ve written two cookbooks and have a third on the way. What drives your passion for Cuban cooking and for writing?
AQ: Cuban food is by far the greatest food on earth, no exception. It is complex without being pretentious or fussy. It is flavorful without necessitating the excessive use of spice or heat. It is enjoyed by young and old alike. It is simple to cook, and satisfies like no other cuisine.
HK: Do your daughters share your passion for Cuban food? Are they helping you in the kitchen and are they helping you with your next book?
AQ: My daughters do share my passion for both Cuban food and cooking. They always help with recipe testing and accompany me to many of the food demos I do for IMUSA. I am proud to say that they really do know their way around a kitchen. My goal was to teach them that cooking was not drudgery or slave labor. That it did not make them “less” in fact it makes them “more.” I certainly did not want them to become one of those women that proudly declares: “ 
 The only thing I know how to make for dinner are reservations.” I think I’ve accomplished that.
 HK: What’s mealtime like at your house?
AQ: Mealtime is always unpredictable and fun. Unpredictable in that we usually don’t preplan what we will cook and fun because we never really know who will partake of the meal. Living close to the University of Miami (where my daughters go to school) makes for a lot of surprise and hungry dorm rats looking for some good home cooking. My daughters always help out. We have a large well designed kitchen so we can all work efficiently at the same time. A friend once told me that observing the 3 of us cook was like watching a “well-choreographed dance.” I like that.
HK: Some friends who’ve never had Cuban food are coming over for dinner. What’s on the menu and why?
AQ: I would probably serve Ensalada de Aguacate, Arroz Con Pollo (a la chorrera, of course), tostones with mojo and plátanos maduros fritos (you have to have both). For dessert, either coconut flan or natilla, and a cortadito made with a touch of evaporated milk. I would choose this menu because it is both basic and traditional, AND most importantly because it will dispel any erroneous notions of how chicken and rice should look and taste!

HK: Every cuisine has a “foundation” of sorts: In Cuban cuisine it’s sofrito. What makes a great sofrito?
AQ: The holy trinity of course! The quality of the ingredients is key, as is the method you use for incorporating them. The combination of onions, bell peppers and garlic gently sautéed in rich olive oil until the flavors meld together is perhaps the most important aspect of Cuban cooking. Rushing a sofrito, burning the garlic, and/or not taking the time to chop the vegetables uniformly so they cook evenly, will greatly affect your finished product. Never take your sofrito for granted.

HK: Best Cuban meal you’ve ever had – what was it and where?
AQ: In my mom’s kitchen. Every year since I was a little girl my mother makes Bacalao a la Vizcaína on Good Friday. That divine concoction of salt cod slowly simmered in a mildly spicy yet sweet tomato sauce and lovingly adorned with hardboiled eggs and “pan frito” is heaven on a plate to me.

HK: Are you a traditionalist cook, or do you like to experiment?
AQ: Both. I am traditional in that I have a great respect for all types of cuisine, and when I cook food of a particular ethnicity I take care to be as authentic as possible. Preplanned dinners with friends are usually themed. I am very particular about mixing foods of different countries at these dinners. So Italian food will entail an Italian drink (i.e.Limoncello Martini, Peroni beer), appetizer (Antipasti or Salumi platter), main course (Osso Bucco or Meatballs), sidedish (Risotto Milanese or Carbonara) as well as dessert (Ricotta cheesecake or Gelato with Amaretti cookies) and after dinner (Espresso and Black Sambuca). Same goes for Indian, French, or Mexican themed dinners. When it comes to impromptu or weekday meals I do tend to incorporate my “cubanness”. I believe that most dishes can be improved by adding garlic or a good sofrito. Clearly, I am guilty of a little “fusion” now and again. But when it comes to Cuban food, I don’t like to deviate.

HK: What’s your favorite Cuban snack?
AQ: I have a pretty insatiable sweet tooth, so I love guava paste and cream cheese on Cuban crackers. The problem is eating just one. I pay for that indulgence at the gym regularly.
HK: In today’s Cuba, Cuban cuisine is a stunted version of its former self due to the frequent shortages of food products and rationing of staples in its communist economy. Sadly, tourists experience a greater breadth of Cuban cuisine than do most Cubans themselves. Do you think that Cuban cooks in America such as yourself could one day lead a renaissance of the island’s cuisine? Would that be something you would want to be a part of?
AQ: I would be proud to partake in such an endeavor. While I was born in Miami to Cuban parents, I was raised with an acute awareness of where I came from and a defined sense of who I am. That is why any time someone inquires about my nationality, I proudly respond “I am Cuban.” Being a first generation Cuban American brings with it certain perks and responsibilities. I take those responsibilities very seriously. It is the very reason I first published “Cuban Chicks Can Cook.” It is a legacy for my daughters, so that they too will have a sense of who they are and where they came from.

Ana answered Hispanic Kitchen’s 10 questions (actually 12 this time!) …

Ana is working on a third cookbook. As if that weren’t enough, she is a spokesperson for IMUSA, the No.1 Hispanic cookware brand in the country, sold in over 10,000 stores nationwide, and an attorney/partner at the Miami law firm of Rodriguez & Quincoces.

HK: Your first book, “Cuban Chicks Can Cook,” was self-published. How did that book come about?
AQ: I was at a South Beach Food and Wine Festival event called the “Interactive Luncheon” where you cook alongside Food Network celebrities such as Tyler Florence and Giada De Laurentis. I ended up sitting next to Dave Lieberman (who was filming a new Food Network show) and several network execs. They chose me to cook along with Tyler Florence. The plan was to follow his step-by-step directions for sesame-crusted tuna. I was a bit impatient because all the other participants were lagging behind and clearly not astute in matters of the kitchen. So in true Ana form, I deviated a little from his protocol. OK, more than a little. I created two dishes from the tuna instead of one and completely ignored Tyler’s instruction. He was not too happy – but eventually took it in stride. Noticing my unbridled passion for cooking, Dave whose book “Young and Hungry” had just been published, asked if I had ever considered writing a cookbook. He confided that it was easier than he had expected (said the Yale graduate). It was at that very moment and upon the INCESSANT urging of my best friend Glenda that I decided to write “Cuban Chicks Can Cook.” I had always known that there was a need for an authentic (non-fusion) Cuban cookbook. [Cuban cooking legend] Nitza Villapol’s book was great but a bit outdated and did not appeal to a younger generation; and I definitely did not want my daughters to grow up thinking that authentic Cuban food required a drizzle of mango sauce!
HK: How does your second book, “Sabor!: A Passion for Cuban Cuisine,” compare with your first one?
AQ: “Sabor” is the more sophisticated sister of “Cuban Chicks Can Cook.” It is a beautiful hardcover book with lots of great food photography as well as a few (read: too many) pictures of me. It is a more comprehensive look at Cuban Cuisine and includes twice the number of recipes. But “Cuban Chicks Can Cook” is a great beginner Cuban cookbook that includes everyone’s favorite recipes. And because it was self published (read:no editor), it is completely uncensored.
HK: You’re a partner at a Miami law firm, a cook, a writer, spokeswoman for cookware maker IMUSA … How do you find time? Will you continue to practice law?
AQ: That is probably the question I am asked most often. The truth is that I do not require much sleep. I can function pretty efficiently on 4 hours. Coupled with that is the fact that to me cooking and all that it entails, is not really work. It is my therapy, my stress reliever, and my downtime. My practice is real estate driven. The market is especially slow now and I have a great partner and staff who pick up the slack when I am not around. I would love to dedicate myself exclusively to my passion which is cooking. They say that when you do what you love, you never work a day in your life. I would like to embrace that concept someday.

Cooking Tips by Celebrity Chef Team

1. When deep frying foods, add a pinch of salt to the oil. This prevents excess splattering.

2. Onions got you cryin’? Next time, light a candle near your cutting board when slicing or chopping onions. The gas released by the onion is drawn into the flame of the candle.

3. Salt is vital to all recipes not only savory ones. Adding a tiny pinch of salt to desserts intensifies their flavor tremendously.

4. For Tostones, that are crispy on the outside and tender on the inside, soak sliced and peeled plantains in salted water for at least 30 minutes before frying. Be sure to pat them dry first to avoid splattering oil.

5. Pasta should be cooked in salted boiling water and stirred frequently to avoid sticking. Never add oil to the water, as that will prevent sauces from adhering to the pasta.