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Pablo Blanco's Southern Rock N Rollin' Recipes
Wed, 10/14/2009 - 4:29pm
Pablo Blanco and How He Came to Be
Maybe you like to eat, maybe you like to cook --- if you're lucky you like to do BOTH. This section is set up with GRATE pleasure and appreciation to accept the gracious, Southern hospitality of recipes from Pablo Blanco. As some very lucky people you see on Lumigrate.com experienced (Jalapeno poppers for a gathering), his food 'rocks' and then you have to 'roll' afterward because you couldn't stop eating it was so good.
From my standpoint, he's a phenomenon who, lucky for my taste buds and during Lumigrate's formative time, landed in Grand Junction in 2008. And lucky for him, we agree, HE landed in the lit path of Lumigrate ("Lighting the Path to Health and Well-Being" IS our slogan after all) and our unique palate of progressive health information. Since he lives here, he's has access to the medical providers you see on the website and has been known to play a bit of music with a few of us back in the good ol' days! Dr. Rollins and Dr. Young are not only great presenters of medical information but also guitar playing, as is Pablo.
Nowadays there are a few supplement bottles on Pablo's counters from time to time in addition to the peanut oil and sea salt, and he's attributed integrative medicine concepts with a virtual 'rolling backwards of the clock' in terms of how he feels, looks and what he can accomplish! So that is another reason we're calling this 'Rock n Roll Recipes!'. I moved here about five years beforehand, and now he has had time to discover that one of the significant natural resources of the Grand Valley is the agricultural industry, which for anyone who is interested, has transitioned from apples, peaches and apricots to include more grapes and wineries.
I am a Colorado native ... raised in the mountains west of Denver, and I think I appreciate it every day. But recently I had a couple of meals Pablo made that were just deliciously decadent, and got to help with! Hush puppies and fried trout --- I didn't even know you could fry something besides potatoes until I was an adult, I think. My family never fried anything! As we were preparing, I didn't see why he'd go to all that fuss to not only go out and catch a trout, but then to soak and batter and dredge and FRY it ... until I took a bite! He's also served fish with peach salsa on top (full of cilantro though don't tell him that's 'good for you' or he might not like it as well! 
) and topped that with friend green tomatoes picked at the first freeze from his garden. THAT meal is when I said 'you know, some of the people who frequent Lumigrate.com are also good cooks and I started an area of the website where they can put their recipes... I just added mine for that chili I keep telling you about and never make .. I'd LOVE to have you contribute too!"
) and topped that with friend green tomatoes picked at the first freeze from his garden. THAT meal is when I said 'you know, some of the people who frequent Lumigrate.com are also good cooks and I started an area of the website where they can put their recipes... I just added mine for that chili I keep telling you about and never make .. I'd LOVE to have you contribute too!" It took some negotiating but obviously, he agreed! So I hope many, many people enjoy these wonderful recipes and cooking tips / shortcuts, etc., and I want you to know he's been really impressed with the ones already put here by You Grate Lumigrate contributors!
Filosophy of food/ philosophy of phood...
Some people, like me, have gotten a foundation in the basics of cooking from learning in their youth and then gone on to utilize recipes and become really good cooks. (In my years before my health changes, I was referred to as 'The Martha Stewart of Fort Collins' by a friend! I didn't take it as a compliment then, but I actually DO now!) Some musicians have learned as kids to read music and the corresponding notes and then practiced into adulthood and are really good musicians. I'm fortunate to have been surrounded my whole life by musicians and cooks, and every now and then one of them really resonates as a 'stand out'.
Pablo Blanco, when it comes to cooking, is simply, a phenomenon! I have helped cook and clean up from a number of meals at his house as we have been 'test kitchening' these for actually the past year almost, and I recently remarked that it would be a "hoot and a half" to videotape it because it always feels like R2D2 (Pablo) in the forefront with C3PO (Mardy) following around, trying to keep up both physically and mentally. He puts on some of his great music collection (Southern Rock, blues, Grateful Dead are the usual) and balances the stresses of his daily home/ work life with his passion for food, music, and woodworking. We DID record him making GUMBO last year when his beloved New Orleans Saints were in (and won!) the superbowl. It was a TON of fun and I knew he did important presentations for work, but I got to see that he IS a really good teacher... he integrated history of the south with sociology about why the recipes aren't recorded well, and even put in a plug to go to New Orleans and enjoy the place!
When he first came to the offices of Lumigrate in fall of 2008, Lumigrate was within the Integrative Medicine Center of Western Colorado (www.imcwc.com) literally bathing in the philosophy of an 'integrative medicine team' which you still see reflected in Lumigrate's website and information approaches. He almost instantaneously related to me that the concept of 'integrative medicine' was similar to a new team approach that had been implemented in his industry decades ago. This was interesting to me, as I truly know very few people from his industry and I don't think he knows many people from the medical one, and yet there is this 'commonality' across industries.
History is a great teacher, I believe, and so health care might take a page from the book of other industries in the nation and world at this critical time. He also struck me as passionate about taking care of the Earth when he said, as I've said, that before he leaves the industry he has to find and train his replacement. I've been astounded how few professional I have talked with have ever thought about that. I'm fortunate, I trained one that 'coincidentally' came to me through an internet search for interships in Grand Junction in the same month I got the idea and started heading in the direction of doing a health education website about integrative concepts instead of seeing patients full time.
How You Eat is as Important as What You Eat
When we then went to work in his 'test kitchen', the most impressive thing about his house was the simply A-MAZE-ing furniture which made his house a magnificent home. I might not ever "be" the best cook or musician in town, but at one time I was one of the best woodworkers (and Rollerbladers, believe it or not) in my old 'second "home" town' of Fort Collins, Colorado. We later ate dinner on the table he made from the wood of a 150 year old oak tree which had grown on the land on which he was raised in Louisiana. His 'mama' (as I came to find out from her Southerners call their mother's and which they want to be called from the moment you meet them) was a registered dietitian, and I had the pleasure of meeting his parents when the family bravely descended on what turned out to be a VERY white Christmas in Grand Junction, Colorado in 2008.
Since I was snowed 'out' of journeying over the Rocky Mountains where my 'family home' was outside of Denver until after Christmas, I was fortunate to be invited to join them for making and eating Christmas dinner! It was like NOTHING I'd ever experienced! There had been literally weeks of planning, purchasing and preparation beforehand and then a lot of dishes and cleanup afterward, but worth every bit of it.
Pablo and his family basically related to me when I remarked about how truly interesting and intriguing that was to this 'Colorado Mountain Girl', that when he was growing up he had an absolutely wonderful meal like that prepared by him mom. How you teach your children about eating carries so much into adulthood, I believe. When he went to college at LSU, he realized he wanted to eat like that and had to call her for instructions. He 'had the foundation/basics' but really hadn't focused his attention on making something useful with it until he needed to! I want you to think a bit about that story related to your health care, and take a page from Pablo's book -- and mine. I didn't start really paying attention to how I ate until my health was so off in the ditch I'm forever grateful to have it back. And if you're a relisher of food and want to simply know how to adapt for better health, then this is THE PLACE TO BE.
Just as you can watch musicians such as Elton John or Joss Stone perform and know they just have 'it' ... that "something" that allows them to 'have the 'flow' experience' .... Pablo Blanco has that for cooking. It's a tremendous outlet for his almost contagious physical and mental energies, and I am most appreciative that he has agreed to share his recipes and cooking strategies with Lumigrate.com. He's from the South and he Rocks .... but he's a guy who hadn't really been too attentive in the past to 'integrative medicine' (which includes 'food as medicine' and modifying how you cook/eat), so I offered to make 'Mardy Modifications' but I wasn't too successful in having him adopt a gluten free, dairy free way of cooking. He did 'go organic', and he seems to be learning and using glycemic index concepts I brought into the mix, as well as which types of oils are better for heat and not, etc. Like everyone, he is 'in the process' on going from where he was to where he will be on that and everything.
I'm into 'simplicity' when it comes to patient education as an occupational therapist (anything that 'occupies time' is an 'occupation). And that extends to cooking (luckily my talented cook friends like to send leftovers!). So if I make one of these recipes and modify, I'll pop in and write it up for others to follow so y'all will just have a few 'tips' to offer as education from me, perhaps.
So, it is our sincere hope that you put on some good music if you like music, dance around the kitchen a little bit, and get a health-FULL beverage of your choice and some snacks out, and create something delicious AND nutritious. Have some fun ... Lumigrate's was deemed in the fall of 2009 'the most fun health site on facebook' by Yenta's writer, which we really appreciate, as Yenta has now FUNNED US UP more and even has some recipes for her traditional foods at times here in the recipes area. And then don't forget to enjoy the experience of nourishing your self. Maybe even enjoy cleaning up even!
Gratitude for little things has a big effect and affects our bodies, minds and souls. Maybe you'll be healthier and happier for it! 
__________________
Mardy Ross, OTR Founder, Lumigrate "Lighting the Path to Health and Well-Being" Follow us on social networking sites such as: Twitter: http://twitter.com/lumigrate facebook: My personal page: Mardy Ross Fan Pages: Lumigrate, Lumigrate: Fibromyalgia, Lumigrate: Fibromyalgia Health Education and Counseling (Lumigrate Webucation is a 'personal page' replaced by fan pages but used for 'fun' still).
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4-5 whole free range, organic or natural chickens (depending on size of birds and desire for leftover chicken for chicken salad)
Natural Foods mixed wild rice blend (10-12 servings)
5 large or 8 small to med fresh sweet potatoes
Frozen organic broccoli florets, large pack or 4+ fresh broccoli heads
Mushrooms, sliced dehydrated
8 oz? dehydrated veggie mix (corn, tomato, pea, etc.)
1 jar or can of dried whole rosemary leaves, or two packs fresh rosemary
1 can of Old Bay seasons mix, salt and black pepper
Suggest this is served with:
Frozen croissants (and butter)
Spinach salad
Chicken is grilled or roasted whole, then served in pieces on rice with veggies on side
IF you want vino .... white wine ... Cab Sav or Fume Blanc recommended
Mardy Ross, OTR Founder, Lumigrate "Lighting the Path to Health and Well-Being" Follow us on social networking sites such as: Twitter: http://twitter.com/lumigrate facebook: My personal page: Mardy Ross Fan Pages: Lumigrate, Lumigrate: Fibromyalgia, Lumigrate: Fibromyalgia Health Education and Counseling (Lumigrate Webucation is a 'personal page' replaced by fan pages but used for 'fun' still).
Wild Fish Cheniere'
20 Fresh Caught Filets
1st catch fish – no problemo !
3-4 cups unbleached non-self rising flour
2 lbs Red Mill brand medium grind corn meal – available at Natural Foods
4 eggs
6 jalapeños
1 green bell pepper
Cream corn 1-12 oz can
3 medium-large onion
5 tsp backing powder
1 tsp baking soda
Real Mayonnaise
Ketchup
Hot sauce – Louisiana Brand, or Red Oriental Chicken sauce
4 lemons
Old Bay spice blend, salt, black pepper
1 gallon peanut oil
Propane tank with a hot burner
Very large black cast iron pot
Potato salad or cole slaw for 10 (need help with this)
Bottom Line – Delicate, moist, lightly fried filets to die for served with the World’s Best Southern Cornbread Hush Puppies.
Note: can be griledl or baked as a delightful alternative
Best when accompanied with good ice cold beer IF that is 'your thing'.
Mardy Ross, OTR Founder, Lumigrate "Lighting the Path to Health and Well-Being" Follow us on social networking sites such as: Twitter: http://twitter.com/lumigrate facebook: My personal page: Mardy Ross Fan Pages: Lumigrate, Lumigrate: Fibromyalgia, Lumigrate: Fibromyalgia Health Education and Counseling (Lumigrate Webucation is a 'personal page' replaced by fan pages but used for 'fun' still).
Shrimp and King Crab Boil
8 lbs Alaskan King Crab
6 lbs frozen Wild Shrimp, raw, shell on, 20 count or larger
Corn on the cob, pack of 10 medium or two 8 packs of the short size cobs
20 small red potatoes
Chicken-apple sausage, 8 links, 2 packs of four links each
2-3 whole garlic pods, depending on size of pod
4 medium or 6 small onions
20 fresh mushroom caps 1-1.5” in size
10-12 Large Lemons
Whole Bay Leaf, 1 package
2 boxes of Zatarans Crab Boil (spice sacks)
1 can Old Bay Seasons mix
½ cup sea salt
Served in a beautiful pile of goodness on newspaper, on the picnic table
Recommend a choice of good beer, or red wine, some may prefer white wine OR clean and pure WATER!
Mardy Ross, OTR Founder, Lumigrate "Lighting the Path to Health and Well-Being" Follow us on social networking sites such as: Twitter: http://twitter.com/lumigrate facebook: My personal page: Mardy Ross Fan Pages: Lumigrate, Lumigrate: Fibromyalgia, Lumigrate: Fibromyalgia Health Education and Counseling (Lumigrate Webucation is a 'personal page' replaced by fan pages but used for 'fun' still).
Shrimp and Scallop Pasta in a White Wine Cream Sauce
6 lbs peeled, de-veined frozen Wild Shrimp 24 count or larger, shell on okay -- just more work to prep/eat
10-12 large frozen Wild Scallop (will be grilled then quartered)
Chicken-apple sausage, 8 links, 2 packs of four links each
Extra virgin olive oil
1 bottle of capers 6 or 8 oz
1 package of pine nuts several ozs ~1/3 cup
1 large onion
1 red and 1 green bell pepper
3 sticks celery
2 jalapenos
1 pint organic half n half
1 pint of spice free horchata (for lactose intolerant)
Good white wine, cab sav preferred
Old Bay spice, salt, black pepper
1 container of Parmesan flakes,
1 container Romano flakes
Angel hair pasta for 10-12
Nice Caesar salad (need help with salad)
White or red wine to drink
Note: this is easily made to order by individual taste in sequential variations that hold out or add the peppers, onion, garlic, horchata for cream, etc.
Mardy Ross, OTR Founder, Lumigrate "Lighting the Path to Health and Well-Being" Follow us on social networking sites such as: Twitter: http://twitter.com/lumigrate facebook: My personal page: Mardy Ross Fan Pages: Lumigrate, Lumigrate: Fibromyalgia, Lumigrate: Fibromyalgia Health Education and Counseling (Lumigrate Webucation is a 'personal page' replaced by fan pages but used for 'fun' still).
Squash/Corn/Apple/Vegetarian Gazpacho
4-6 cups of cubed squash/zucchini – 6 small or 4 med-large
6-8 large ears of corn cooked and the tips of kernels cut off (16 oz frozen creamed corn okay instead)
Bell peppers, 1-red, 1-orange, 1-green
6 jalapeños
6-8 cloves garlic
1 red onion
3 sticks celery
1 gallon organic apple juice
Extra Virgin olive oil
Old Bay spice blend
Salt and black pepper
Puree everything in blender, sear in olive oil, add apple juice to get the right consistency and then simmer for 10-15 minutes
Garnish with fresh shredded carrots and mint leaves
Goes well as a meal for lunch, or with sandwiches, is delicious served hot or cold.
Mardy Ross, OTR Founder, Lumigrate "Lighting the Path to Health and Well-Being" Follow us on social networking sites such as: Twitter: http://twitter.com/lumigrate facebook: My personal page: Mardy Ross Fan Pages: Lumigrate, Lumigrate: Fibromyalgia, Lumigrate: Fibromyalgia Health Education and Counseling (Lumigrate Webucation is a 'personal page' replaced by fan pages but used for 'fun' still).