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Taste Of Soul

RECIPE: Chef Ken’s Smoked Gouda Mac n’ Cheese

The holidays may be a ways away but your favorite comfort food doesn’t have to be!Check out celebrity Chef Ken Patrick‘s take on Smoked Gouda Mac n’ Cheese.

Try it out and share it with your friends and family and of course let us know how it turned out!


6 cups water

1 tsp kosher salt

1 tsp canola oil

1 pound small elbow macaroni

2 tbsp unsalted butter

2 tbsp all purpose flour

1 tbsp minced garlic

¼ tsp cracked black pepper

2 cups milk

½ cup heavy cream

¼ pound smoked Gouda cheese, grated

¼ pound Parmesan, shredded

1 tsp truffle oil

chopped fresh chives & bacon, garnish


1. Preheat the oven to 375 degrees F

2. Bring water, salt & canola oil to boil in a large sauce pot over high heat and bring to a boil.

3. Add the macaroni and cook, stirring occasionally, until tender, about 8 to 10 minutes.

4. In a small, heavy saucepan, melt the butter over medium heat. Add the garlic then flour and cook, whisking constantly, for about 3 minutes. Slowly add the milk & cream while whisking until the sauce is smooth and thick, about 8 minutes.

5. Remove the sauce from the heat and stir in the cheese until it melts. Lightly grease a 6 ½ by 10 inch casserole dish. Combine the cheese sauce, truffle oil and macaroni in a large mixing bowl and mix well.

6. Pour into casserole and bake until golden brown and bubbly, about 20 minutes.

7. Remove from the oven and serve hot. Garnish with chopped chives and bacon bits.



Recipe courtesy, Ken Patrick Culinary Group 2014

RECIPE: Chef Ken’s Southwestern Grilled Shrimp and Spicy Cheese Grits

Do you want a quick and delicious AWARD WINNING recipe from a famous chef? Try out Chef Ken Patrick‘s Southwestern Grilled Shrimp and Spicy Cheese Grits recipe.

Did we mention Chef Ken beat out a panel of other celebrity chefs with this recipe on the 2014 Fantastic Voyage? So you know it must be good! Try it out and share it with your friends and family!



2 bunches cilantro leaves, washed and dried

2 jalapeno & 1 poblano chiles

6 each garlic cloves & 1 shallot, peeled

½ teaspoon cumin powder

juice & zest of 1 lime

½ cup canola oil

12 large shrimp, peeled and deveined


1 ½ cups water

2 cups yellow corn grits

1 each red bell peppers, diced small

1 cup pepper jack cheese, grated

½ cup scallions, choppe

1 bunch cilantro leaves, chopped fine



1. Combine cilantro, jalapeño, garlic, cumin, lime juice, zest, shallot and oil in a blender. Blend till smooth.

2. Place shrimp into large mixing bowl and pour marinate over shrimp, toss to incorporate and set in fridge for at least four hours.

3. When time to serve, remove from bowl season with salt and pepper and cook in hot sauté pan or grill until cooked through.


1. Add water to a saucepot over medium-high heat.

2. Add salt.

3. Heat water until boiling, begin whisking in grits and lower heat once all grits are added.

4. In another sauce pot, saute red peppers, cook quickly for a minute then add pre-cooked grits.

5. Stir in the rest of ingredients, season to taste. Serve hot.


1. In the center of serving bowl spoon small amount of grits in center of bowl.

2. Top with 3 shrimp, garnish with green onions.

3. Serve immediately.



Recipe courtesy, Ken Patrick Culinary Group 2014

RECIPE: Creole Pecan Parmesan Crusted Catfish
By Chef Judson Todd Allen

Here’s a healthier twist on a Southern staple, highlighting the bold flavors you love.

Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 6


6 catfish filets

¾ cups non-fat Greek yogurt

¼ cups water

¾ cups pecans, crushed

1/3 cups panko (Japanese) bread crumbs

1/3 cups parmigiano reggiano cheese, shredded

3 tbsp Creole or Cajun spice blend

1 garlic cloves, minced

2 tbsp parsley, chopped

2 tsp onion powder

2 tsp garlic powder

1 lemon, juiced

2 tsp lemon zest

½ tsp Chef Judson Todd Allen’s Chef Blend of All Natural All Purpose Habanero Hot Sauce

2 tbsp olive oil

1 pinch sea salt


1. In a large mixing bowl combine your yogurt, water and Tobasco, whisk until consistency is thin (add additional water to thin out the mixture).

2. Place your catfish filets in the yogurt mixture; cover and let sit in the refrigerator for 15-20 minutes.

3. In a small mixing bowl, combine your spice mixture, including the Cajun or Creole spice blend, onion powder and garlic powder.

4. In a medium mixing bowl, combine your crust mixture, including crushed pecans, parmesan cheese, panko bread crumbs, 2 tablespoons of the spice mixture, parsley, fresh garlic and lemon zest.

5. Remove the catfish filets from yogurt mix; pat dry.

6. Place your filets on a large oiled dish or sheet tray; drizzle olive oil and lemon juice on each filet.

7. Sprinkle your spice mixture on each filet, then massage both sides of the filet with oil.

8. Top each filet with the crust mixture.

9. Place the filets in the oven at 475°F or low broil set. This high temperature will cause the filets to form a beautiful golden crust while keeping the fish moist. Keep an eye on the fish so they don’t burn. Cook for about 20-30 minutes.

10. Remove the filets from the oven and garnish with lemon wedges and fresh curly parsley.

From the kitchen of chef

RECIPE: Kale Salad With Parmesan & Balsamic Syrup
By Danielle Young, Lifestyle Editor

Kale salads are rich in nutrients, big on flavor and sure to satisfy. Check out this savory kale salad recipe that’s simple and delicious! Thanks Cooking Planit!


2 Tbsp.Fresh Lemon Juice

5 cups of Kale

¼ cup grated Parmesan Cheese

¼ cup Pine Nuts

Black Pepper & Kosher Salt To Taste

2 Tbsp. Balsamic Syrup

2 Tbsp. Extra Virgin Olive Oil


1. Separate the leaves of kale from the stems. Discard the stems. Shred the leaves into bite-size pieces to measure the indicated amount, and soak in a large bowl of cold water. Agitate the water to help release any dirt from the kale.

2. Lift the leaves out of the water and dry thoroughly. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean. Place leaves in a large mixing bowl or serving bowl.

3. Squeeze lemon juice and drizzle olive oil over the kale. Season with salt and pepper, and toss to combine. Let the kale sit as you prepare the rest of the meal. The lemon juice will help tenderize the leaves as the kale sits.

4. Heat a small saute pan over medium heat.

5. Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning. Once toasted, transfer to a small dish to cool.

5. Sprinkle grated Parmesan cheese over the kale salad. Add the toasted pine nuts, and drizzle balsamic syrup over the top. Toss to combine.

6. Transfer the kale salad with Parmesan and balsamic syrup to salad bowls. Ready to eat!

Honey Whiskey Meatball Sliders [RECIPE]
By Rhonda Sweet

Comfort food doesn’t have to be in large portions. There’s a way to enjoy your favorite comfort foods but with the type of portions that will keep your waist snatched. This is Chef Rhona Sweet’s tasty twist on this all-time favorite comfort food and it will definitely have folks asking for more–and the recipe too!

Don’t forget to have fun in the kitchen and remember: cooking and home entertaining should be a joy and not a chore!


1-Bag of fully cooked meatballs

2c-Spicy Bbq Sauce


2tbls-olive oil

1tbls-garlic powder

1tbls-onion powder

Mini round rolls- approx 30-36


Depending on your pan size you may need to cook half of the recipe at a time. Take thawed meatballs and brown them in a heated pan with the olive oil. Add your honey whiskey, garlic powder, onion powder and let reduce. Place meat balls in crock pot pour and mix in BBQ sauce and let slow cook on medium low or let simmer on the stove for an hour or so , making sure to stir occasionally. You can add more BBQ sauce if needed. (They are fully cooked, so you can actually eat them after saucing, but the slow cooking in the allows them to absorb all the flavor and juices.)

Building the sandwiches: Take your slider roll and cut 1/4 of the way. Take approx. 4 meatballs and slice in half then layer in roll. I like to build a few for presentation and grab and go, but you can also set up your chaffing dishes or leave in crock pot and let your guest make their own. Easy!!!

Check out Rhonda Sweet on Facebook, follow her Twitter @SweetMosesDish, or our her website!

RECIPE: New Orleans BBQ Shrimp
By Darius Williams

With half the butter and sauce that a normal recipe would call for, chef and foodie @DariusCooks created a recipe for the shrimp lover in you.


1 1/2 pounds of jumbo shrimp

1 tablespoon of butter

1 cup of minced onion

1/2 cup of minced green bell pepper

1/2 cup of minced red bell pepper

1 teaspoon of salt

1 teaspoon of pepper

1/3 cup of Worcestershire sauce

1 tablespoon of garlic

1 tablespoon of chopped parsley

The zest of 1 lemon

A squeeze of lemon juice


1. Saute garlic, onion, and bell peppers in butter. Season with salt and pepper and cook until tender. This should take about 7 minutes.

2. Add Worcestershire sauce and shrimp. Cook until shrimp is done.

3. Toss in chopped parsley and lemon juice.

4. Serve warm and with a squeeze of lemon.

Chef Marvin Woods: Brown Stew Chicken Wings With Cauliflower Dip

With half the butter and sauce that a normal recipe would call for, chef and foodie @DariusCooks created a recipe for the shrimp lover in you.


2-3 packs of assorted chicken wings

1 8oz can peel plum tomatoes

2-3 stalks scallions, chopped

1 large onion, chopped

2 garlic cloves, chopped

1 hot pepper, chopped (scotch bonnet

optional); can substitute with red pepper flakes

1 medium carrot, chopped finely

1 lime or 1/4 cup lime juice

2-3 sprigs fresh thyme or 2 teaspoons dried


1 teaspoon allspice, cracked

2 tablespoons Raw Organic Nama Shoyu (real soy sauce)

1/2 tablespoon flour or 2 teaspoons cornstarch

1 8oz can coconut milk

1 tablespoon grape seed oil

Brown stew anything is good to me, and on this particular occasion I am using wings and drumettes for a lighter type of meal. There may be an ingredient in this recipe that is new to you, like Nama Shoyu (organic real soy sauce). It should be at your local grocery store, so don’t be nervous when you see something unrecognizable.

The cauliflower dip is fine as a standalone dish, but it pairs nicely with the brown stew chicken wings because the dip has a little sour cream to offset the heat in the wings.

A common known fact amongst food experts is we should all eat between seven to 13 servings of fruits, grains and vegetables everyday. I know that may be challenging for some of us, so I created this roasted cauliflower dip that is so good you can snack on it all day.

Please keep in mind that my focus is on good tasting food, just prepared a little better for you.

Eating BETTER starts with knowing BETTER, then you can do BETTER.

Forks Up!


1.Squeeze lime over chicken and rub well. Drain off excess lime juice.

2. Combine tomato, scallion, onion, garlic, pepper, thyme, and Shoyu in a large bowl. Add the wings. Mix well together, cover and allow to marinate for at least one hour.

3. Heat oil in a Dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.

4. Lightly brown the chicken wings a few pieces at a time in hot oil. Once chicken is browned, place chicken on a plate to rest while you brown the remaining wings.

5. Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.

6. Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.

Serves 6

Cauliflower Dip


1 head cauliflower (2 pounds), cut into florets

2 cloves garlic (rough chopped)

1/4 teaspoon black pepper

2 tablespoons extra-virgin olive oil

1/4 teaspoon smoked paprika

1/2 teaspoon sea salt

1 cup sour cream

1 tablespoon lemon juice

2 tablespoons of water if necessary


1. Heat oven to 425 degrees.

2. On a rimmed baking sheet, drizzle cauliflower with oil and sprinkle with paprika. Add garlic, salt and pepper.

3. Place in the oven and roast until golden light brown and tender about 25 minutes. Let cool.

4. Place cauliflower in a food processor, and puree with sour cream and lemon juice. Add water if needed.

5. Check seasoning and serve.

For more recipes, visit my website or follow me on Twitter @chefmarvinwoods.