AskMo
Questions about your weekly meal prep? Want help cooking for a large group? Need to step up your healthy cooking? Just ask Mo.
What is AskMo?
Think of it as your virtual concierge for any of your culinary questions. Mo has been a trained chef for over 35 years. Over the years, friends, family and strangers have been intrigued about what it is like to be a chef and how Mo makes it all look easy. Over the last 10-15 years, as the culinary world has taken over television and social media, the intrigue and questions come more often. AskMo is a resource to ask the questions - from simple questions (i.e. where do I buy an ingredient, or what should I make for dinner) to more complicated questions (i.e. I need help planning a party, or can you help me lay out a dinner plan for the week) to curious questions (i.e. did you watch The Bear and was it realistic, or do you have any wellness tips for someone in the cooking industry?).
Ask Mo about…
Meal Prep & Recipes
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Typically when I’m wide awake at 3am on Monday morning I start brain storming in my head for what I’d like to cook for the week. I try to stay healthy and use fresh ingredients and Monday is always “salad Monday” good way to start off after the weekend.
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Dressing is typically the culprit for most people. If you want a good healthy salad stick with fresh greens and vegetable and be conscious of the protein and amount of cheese you’ll be using. Everyone likes a crunch with their salad but there are healthy options to a crouton. AskMo for some of those healthy alternatives….
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Always be conscious of the amount of fat you are using. Greek yogurt and avocado are great to make a thicker dressing. If you are making a vinaigrette you can cut down the amount of oil and add some water.
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I cook with a lot of chicken. If you prefer white meat chicken, on the bone will be the most moist. Chicken breast needs to be marinated and prepared properly or it will be dry. Chicken thighs have more fat than the breast so there’s less room for error when cooking.
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Meat and Fish can be good both seasoned or marinated. Poultry such as chicken I prefer to marinate before cooking, specifically white meat chicken since there’s very low in fat.
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Chicken wings, pistachio crusted salmon, grilled NY strip, sesame noodles with any protein, and turkey burgers.
Ask Mo about…
Shopping & Ingredients
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Each store serves a different purpose. For a big shopping best to start at your local store like Publix’s. Trader Joe’s is great for prepared meal and I actually find their produce fresh and good. Whole Foods has everything also but can be expensive for everyday things. Fish-fish market.
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Obviously its best for bulk food but be carful with perishable items since it may be difficult to go through them before they expire or go bad. Both are great for dry ingredients if you have enough storage space.
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If your looking for speciality item Whole Foods is a good choice or small gourmet grocery store. You can also try Amazon if you don’t need in a rush but that’s best for dry ingredients. If your going to your local store ask at customer service.
Ask Mo about…
Parties & Entertaining Guests
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Buffet and family style is easiest but be careful with hot food. Plated can be very difficult if you are having too many people and have no help.
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If I order in it is something very unique that most likely can’t be made at home.
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Always need to start with who’s coming for dinner. People have restrictions and don’t like everything. Once I determine that i like to follow somewhat of a food theme. I always go with 2 different proteins and go from there. Don’t fill up your guests with to many apps or they won’t eat the dinner you spent a lot of time preparing.
Ask Mo about…
Personal Life & Chef Tips
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22 years ago it was “Ready Set Cook” which was the equivalent of what “Chopped” is today.
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Yes and it is spot on with how things work in a restaurant environment.