Sudado de Pollo..( you don’t want to know what this means)

Here’s a Colombian recipe we tried that proves to be a whole lot better than its name translates to, take my word along with a cold glass of white or rose wine and a good loaf of crispy bread. It also gets better the next day…

Recipe:
5 yellow potatoes (peeled and cut in half)      miamifoodphotography_IMG_7875
1 package of frozen yuca
8 pieces of boneless/skinless chicken thighs
1 package of corn on a cob (cut corn in half)
1 red pepper
2 tomatoes
1/4 cup freshly chopped cilantro
2 cups of water
1/2 tsp of ground cumin
1 small sweet onion
1 garlic clove
1 tbsp live oil
Goya sazon with achiote
salt and pepper to taste

Brown the chicken in 1 tbsp of olive oil, salt and pepper to taste.  Set aside when done.
Saute chopped red pepper and onion.  Once the onion is translucent, add the chopped garlic and sauté for another 5 minutes at low heat.
Add 2 cup of water.  When boiling, add yuca, corn, and potatoes.
Add Goya sazon and cumin.
Add browned chicken and cook for another 15 minutes so all the flavors can blend together.

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They wanted me to shoot Bronzini…

I was hired to shoot Bronzini. I didn’t know what he did or what he “didn’t do” to call me in. All they told me is that he was coming that morning from either Greece or Italy in the Mediterranean. After the shoot they would put him in “The Freezer”

I set it up that day and waited. They brought him over. I grabbed him and wrestled him onto table. He was slippery but cooperative and we all knew what was to happen next. It didn’t take too long despite the fact that I had to take a few shots….

This is Bronzini, a fish. I shoot Food. I’m also the fish guy

 who has

” The Fish Series…” an ongoing art project that is now showing some images with the “Works in Progress”  photo show, as part of the Miami Visual Collective,  appearing at the Jorge Hullian Gallery , 5864 Sunset Drive,South Miami, FL.
So it would be a perfect fit that I should shoot an assignment involving fish. My client had just that in mind when he called. They are one of the best fresh fish providers in the state, supplying top chefs and high end restaurants with both known and some unusual fish from different parts of the world. Bronzini was one of them.

The director of this job couldn’t be on location but we kept  communicating by posting images live online as we shot them. With me, besides my assistant, was the designer and owner, watching the monitor as images appeared and after some careful time for initial approvals on backgrounds colors etc, we went on to execute my mission.

It doesn’t get any fresher than this by setting it up on location. Full scale lighting for such small colorful items help make them clean and makes their colors sparkle. Styling them is another challenge and sometimes the simpler something looks the harder it is. Luckily my sous chef experience comes into play as this time we didn’t bring in one of the great food stylists I work with. This job presented its own set of challenges and time constraints but that’s part of the job and why I love it.

PS. my wife made me sleep on the couch that night.

Shooting Bronzini…and others

I was hired to shoot Bronzini. I didn’t know what he did or what he “didn’t do” to call me in. All they told me is that he was coming that morning from either Greece or Italy in the Mediterranean. After the shoot they would put him in “The Freezer”

I set it up that day and waited. They brought him over. I grabbed him and wrestled him onto table. He was slippery but cooperative and we all knew what was to happen next. It didn’t take too long despite the fact that I had to take a few shots….

This is Bronzini. I shoot Food. I’m also the fish guy

who has
” The Fish Series…” an ongoing art project that is now showing some images with the “Works in Progress”  photo show, as part of the Miami Visual Collective,  appearing at the Jorge Hullian Gallery , 5864 Sunset Drive,South Miami, FL.

So it would be a perfect fit that I should shoot an assignment involving fish. My client had just that in mind when he called. They are one of the best fresh fish providers in the state, supplying top chefs and high end restaurants with both known and some unusual fish from different parts of the world. Bronzini was one of them.

The director of this job couldn’t be on location but we kept  communicating by posting images live online as we shot them. With me, besides my assistant, was the designer and owner, watching the monitor as images appeared and after some careful time for initial approvals on backgrounds colors etc, we went on to execute my mission.

It doesn’t get any fresher than this by setting it up on location. Full scale lighting for such small colorful items help make them clean and makes their colors sparkle. Styling them is another challenge and sometimes the simpler something looks the harder it is. Luckily my sous chef experience comes into play as this time we didn’t bring in one of the great food stylists I work with. This job presented its own set of challenges and time constraints but it’s part of the job and why I love doing  it.

PS. my wife made me sleep on the couch that night.