Camille Becerra is keeping things spicy in the kitchen … You can keep your hat on!

Beautiful Camille Becerra is ready for spring.  Romance in the air and all the while Camille delivers all her yummy recipes to us. She is really heating it up for Spring!

Glamorous Camille is sensational, sensuous and regal!

A woman of inner beauty and strength… Empowered by her own motivations and intentions. A dreamer and a doer. A talent and a pioneer. Passionate about her life, a mother, a daughter, an adventurer and a chef…  I call women in the likes of Camille – Apsara!

She is sensational !

Sexy, Bold and Brilliant… Top Sexy Chef hotter then ever!

Photography by: Cynthia K. Cortes

Credits to Stylist & Make-up: Diavanna Zarzuela

Dresses by : Kamali

Lingerie by : Elle McPherson

2nd bra by: Sexy Panties & Naughty Knickers

Sergio Rossi & Rene Caovilla  shoes – Chanel brouch – all by: Gabay’s

Read more on Camille, click on: Top Chef

xoxo Karin

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Photographs by: Cynthia K Cortes 

Sexy Camille Becerra has more recipes for you and me to sink into. I just love when I hear from Camille as she really has great stories with fantastic endings.  Of course, our lovely Camille can really put you in the mood to cook in these days. She delivers easy and quick recipes for a fantastic dish always. Why not cook in?!  

Camille: I had plans to go out to dinner Friday night.  I was dressed and ready to walk out the door when I received a phone call from my date apologizing that he’d been stuck on a project in the office and didn’t know how long it would take.  After all was said and done two hours had passed when my boy on his Vespa arrived at my door.  At this point leaving my apartment to go to the intended restaurant on a Friday night at 9:30 was not the look.  The wait would be excruciating not only for me as that’s all I’d been doing but for Romeo as well – he was famished.  I offered to cook but immediately realized it would be the first meal I would prepare for him, the thought of an extravagant dinner was out of my enthusiasm level.  I persevered through the downer of not being able to wow him with an elaborate first meal and offered my Italian boy a quick bowl of what else but Spaghetti.  It was really all I had in the pantry that night.  I accompanied it with a salad of shaved fennel and parmesan with a truffle oil and lemon dressing.  This pasta recipe is super easy and fast to make, the breadcrumbs are  the secret ingredient here, they allow the sauce to coat and stick to the pasta. 

Definitely not a meal to impress the socks off a foodie but a meal comforting enough to have socks come flying off during this hot date. 

ITALIAN BOY’S SPAGHETTI

½ box Spaghetti 

            salt

¼ cup  extra virgin-olive oil 

½ sprig rosemary

1  chili de arbol, crumbled in your hands

3  cloves garlic, peeled and sliced thinly

3 sprigs thyme

3  anchovy fillets

1  14.5 oz. can of crushed tomato

¼ cup  breadcrumbs

1 tbl.  capers

¼ cup  cured black olives, quartered

salt & cracked peppercorn 
 

Put a large pot of heavily salted water on to boil over high heat.  Drop pasta into boiling water and cook till al dente.   

Heat a medium sauté pan over high heat for 2 minutes.  Pour olive oil, and add the rosemary and chili allowing them to sizzle.  Lower the heat to medium and add the garlic stirring till they turn light brown.  Add the anchovy fillets and mash until they melt into the oil.  Add the thyme, allow it to snap, crackle and pop.  Add the tomato and simmer for 3 minutes while stirring to prevent the bottom from burning.  Add the capers, olives and 1 tablespoon of the caper liquid.   

Remove the rosemary and thyme sprigs.  Add the cooked pasta and breadcrumbs to the sauce and toss till well coated over low heat.  

This recipe is an adaptation of my friend Rocco DiSpirito’s Spaghetti Scarpariello.

Thank you again Camille for such a quick and easy recipe. I am already boiling the water! 

xoxo Karin

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Photography  by: Cynthia K Cortes

Our Top NY Sexy Chef Camille Becerra tells me that there is nothing sexier then preparing an elaborate full course meal for that special person… Making every dish with care & love. As each sauce is an influence of yourself, each dish requires specific attention and, dedication.  She continues to tell me … You want your guest to experience a meaningful dish, memorable that when you take that first bite you are enchanted! To tell you the truth, she was sensationally mind blowing when she was describing this process to me that I myself was salivating by this point!! Her charm alone was captivating and her eloquent description of a “sexy dish” was even more tantalizing. 

I asked Camille to select one of her favorite dishes and share with us, as well as the viewers of Karin + Raoul… Although she feels each individual is different and has a distinct taste requirement -  she was gracious enough to bestow upon us one of her favorite recipe yet. Please take the time to take notes and run to the grocery men, women alike and stir this up with love… YES… Just for your mate!!! 

In her very own words…

” I love a menu that shows the effort made for that someone special.  A sexy meal should be hightened by eating with your hands, tapas style per se, licking fingers clean, an expensive bottle of wine while laid back and relaxed at home…”

This is the MENU from our Sexy Chef Camille Becerra …

*Shrimp a la Plancha

*Pear, Quinoa & Mint Salad stuffed in Endive

*Montaditos of of Mole Braised Short Ribs on Ginger 
  Cornbread topped with Pickled Fennel & Jalapeños

*Bon Bons of Rose Petal & Pistachio Ice Cream

I ask for a specific recipe for this dish - 

**Montaditos of Mole Braised Short Ribs on Ginger Cornbread topped with Pickled Fennel & Jalapeños….

Montaditos literally means “on top of”,  commonly seen in Spain as a small open face style tapas.

Making a mole can be time consuming.  There are usually over 20   ingredients that go into it all requiring differant cooking and grinding techniques.  I don’t ever suggest sacriligious acts like buying mole mix from a supermarket…but there are little Mexican shoppes around the city that secretly sell moles and they’re superb.  I go to one in my neighborhood called Huitzilli, there Emily can sell you Doña Julieta Morales De Atocpan’s mole straight from Mexico.

Huitzilli 624 Metropolitan Ave, Brooklyn NY, 11222

Mole Braised Short Ribs

3 tbls    vegetable oil or bacon fat
2 lbs     short ribs
2 tbls    sofrito
2 tsp     smoked paprika
1/2 c     mole
4 cups   broth
1 btl       beer
salt & pepper

Preheat oven to 350 degrees.

1.  Season ribs with salt and pepper.  Heat oil in skillet and sear ribs till golden brown on all sides.  Remove and place them in a small oven proof pan with bone side facing up.

2.  Using the same skillet lower heat all the way and add sofrito and smoked paprika.  Allow to cook for 3 minutes making sure it doesn’t brown.

3.  Keeping heat on low add mole. With a wooden spoon break up mole to make a dry paste and allow to cook for 4 minutes making sure it doesn’t burn.  Add 1 cup of the broth while stirring, after 4 minutes it will turn into a loose paste, add the beer.  Continue stirring till well incorporated, allow to simmer for 4 minutes.  Finally add remaining stock, allow to come to a gentle simmer and pour over the ribs.

4.  Cover the ribs with foil and place in oven for 2 hours or until meat falls off bone.

5.  Remove ribs from pan and separate meat from bone, slightly shred the meat.  Adjust the seasoning of the mole sauce with salt and pepper if necessary.

6.  On a platter arrange thin cut wedges of Ginger Cornbread.  Place shredded meat on top.  Spoon a generous amount of the mole sauce over it.  And top that with pickled fennel and jalapeño.

Pickled Fennel & Jalapeños

1/4 c     white vinegar
1/4 c     agave
2           jalapeños, sliced super thin
1/2 c     fennel, sliced super thin
1/4 c     fennel fronds

1. Combine the vinegar and agave.

2.  In an air tight container add all ingredients making sure all the vegetables are immersed in the pickling liquid.

3.  Allow at least 4 hours to pickle before serving.

Ginger Cornbread

1/2 c     cornmeal
1/2 c     flour
1tsp      baking powder
1/4 tsp  baking soda
1/2 tsp  salt
1/2 c     yogurt
1          egg
1 tbls    agave
2 tbls    butter
3 tbls    grated fresh ginger

Preheat oven to 350 degrees.

1.  Combine all dry ingredients.

2.  Combine yogurt, eggs and agave.

3.  Warm a small 8 inch cast iron skillet and allow butter to melt gently.  Swirl around so sides also get coated.

4. Mix the dry and wet ingredients till well incorporated.  Pour into skillet and bake for 20 minutes.

Yes… Straight from Our sexy Chef… To learn more about her, click on: Camille Becerra !

**If there is another dish our viewers would like to have… Don’t be shy and Please ask !!!

xoxo Karin 

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