Psst... We're working on the next generation of Chowhound! View >

Chef Norman's Profile

Title Last Reply

Corn-Husk-Wrapped Grilled Halibut with Charred Corn Salsa

Sounds great but my wife does not eat spicy or Cilantro (makes Tex-Mex a challenge). I can handle as substitute for cilantro but what do you suggest to substitue for the jalepenos that will bring flavor by no heat?

Aug 24, 2012
Chef Norman in Recipes

Farewell, Foie Gras: I'm Not Sorry to See You Go

I am not trying to win an argument or any one over. I happen to love foie gras, served room temp with some hard bread to smear it on and a slightly chilled Sauternes to accompany it. Any argument for or against can be taken to absurd lengths to make a point that one has already confirmed in his or her on mind. Producing foodstuffs by raising livestock of some sort is, it seems, a part of our culture. If the end result is that something gets killed so we can eat it, so be it. If you don't like that, don't play the game. Either way, I still love the stuff. Have never eaten it in California, though, and now never will. So what? Their state, their laws.

May 11, 2012
Chef Norman in Features

Stop Bashing Paula Deen

Don't really have a horse in this race. Bourdain is slowly slipping into the hubris that comes with people hanging on your every word. Still, he says what he thinks and then lets you take your shots. Deen, on the other hand, has hidden an important fact about the results of her diet (for three years, while she gathered info. Three years??) from her audience while still making money telling people how to prepare that diet. Then, when she decides to tell, it is for money. All of the essential and wonderful ingredients in most dishes are healthful when not taken to extremes. She crossed the line and did so in ways calculated to make her rich. I am sorry for her and wish her well. But don't confuse that with condoning her actions. BTW, she is not the epitome of southern cuisine. I know that food. It can be healthful and rich without being cloying.

Jan 20, 2012
Chef Norman in Features