Updated: Feb 9
w/ Michael Muñoz [THE ANDY COHEN OF FOOD & OF DEAR SANTA]
This week, JAM TALK is a bday celebration that kicks off with some Cameo shenanigans.
This year has been strange in this pandemic, but I'm feeling grateful as well as encouraged.
We take a music break to "GIMME THAT" BY THE (SIS)TEM.
Check out the music video.
MICHAEL MUÑOZ [Dubbed the Andy Cohen of Food & the fabulous elf of the documentary DEAR SANTA] joins via Zoom to make shrimp tacos together in celebration of JAM’s bday and to talk the importance of cooking, BLM in Times Square, his coming out story, what it meant for him to be a part of Operation Santa as well as to respond to the LGBTQ letter spotlighted in the documentary, DEAR SANTA. We’re also talking his funniest New York Roast he’s received.
We play Heads Up [Accents & Impressions] with JAM’s favorite type of Margarita w/ Tequila & Grand Marnier! Because of the Drizzly app, I was able to safely get his drink of choice delivered to him in the heart of Time Square [still waiting on Drizzly to hook it up with a sponsorship or discount code for us LOL]
The letter Michael responded to in the documentary, Dear Santa by IFC Films @ifcfilms .
The letter written:
DO YOU SUPPORT THE LGBTQ COMMUNITY AND IF YOU CAN SPEAK TO GOD. CAN YOU TELL HIM I LOVE HIM AND IF HE LOVES ME FOR BEING GAY.
Available ON DEMAND or via DEARSANTA.MOVIE
When you realize your taco doesn't look as sexy as Michael's LOL!...I had mine flipped around smh
THE KITCHEN GAILY SHRIMP TACO INGREDIENTS:
.5 lb peeled and cleaned raw shrimp.. if you buy frozen. just throw a couple handfuls in cool water like 15 mins before hand and you'll be good.
.5 red onion thin sliced
1 red pepper sliced
2 jalapeños sliced
4 garlic cloves peeled and grated
a TBS or two of honey for drizzling
.5 lime juiced
small handful of cilantro chopped.
if you hate cilantro parsley will do or just leave it out.
favorite hot sauce.
Make sure to rinse and pat peeled shrimp
Take shrimp and put a little bit of some salt and pepper (or all purpose seasoning, lol not old bay seasoning though for this Spanish style shrimp taco)
If shrimp is in a bowl, massage salt and pepper into shrimp and after moving it around put a bit more salt and pepper so all the shrimp get some love. If on a plate, flip the shrimp and apply the salt and pepper.
Grab 2 nonstick pans (1 big, the other small enough for tortilla)
Grab big pan and put one good turn of olive oil. Not too much olive oil. Put stove on medium.
Grab a drink 😜while you wait for it to heat up.
When pan is nice and hot, lay shrimp nicely next to each other. When placing in pan, set them away from you. When you place in the pan, you want to hear that sexy sizzle. “The crowd cheering.” Try not to overcrowd the pan.
They’re going to cook 5 min on one side and 2 min on the other. They should be nice and brown so you know when to flip it. Check the shrimp to make sure it is brown, if so, start flipping shrimp. Grab some tongs and flip the shrimp. They’re going to be in the pan for less time (about 2 min.) since the pan is already hot.
“There’s flava in the brown.”
The shrimp that have been flipped, put shrimp on a clean plate when they’re cooked.
Take plate of Veggies and put in that same big pan. Put everything EXCEPT for the garlic and cilantro. Take the tongs and scrape underneath the veggies and mix them all around.
Salt & Pepper every stage. So put salt and pepper in pan with veggies.
Let them sit for a bit, when the veggies are soft throw the garlic and put the shrimp back in the big pan with some shake shimmy. Let them all get to know each other
“everybody in the hot tub."
Then throw cilantro in. Stir them together
Drizzly honey around the big pan and throw in a splash of the lime juice. Mix them around and turn the stove off.
Try the shrimp.
Note: if you feel like it needs more salt, hold off until the cheese portion because cheese has salt in it and may be that extra salt you’ve been looking for.
Move that pan over and grab the smaller nonstick pan. Put the smaller pan on the stove on medium low. Take a spoon or lightly cover the bottom of the pan with cotija cheese (or parm).
“Let it snow, let it snow”
When it starts to gently melt and looks moist, put the tortilla on top of it. Make sure the tortilla is attached to the cheese. When the edges start to get brown, nudge the side of the cheese if it easily comes up...get all of the edges loose before flipping it over. Then flip cheese and tortilla over in the pan. Wait for tortilla to get brown.
Flip tortilla onto a clean plate. Turn stove off.
Put taco together, take some of shrimp mixture and put it onto the tortilla. Then top it off with your favorite hot sauce.
“Roll her up and take a bite”
Michael Munoz is known to most as the perfectly combined fashionable food enthusiast and fabulous show stopper. But he refers to himself as a fearless home-trained cook who gets his pizazz from his theatre training and his wit and style from the city that raised him — New York! He is a successful food blogger, culinary emcee, and food writer who is passionate about food, friendship, and The Golden Girls. You may have seen him in The ADVOCATE Magazine about being in the documentary, #DearSanta responding to an LGBTQ letter from child wanting to be loved. In the wake of Hurricane Maria, he took that veteran status with Operation Santa and urged the USPS/United States Postal Service to include the children of Puerto Rico in their efforts.
Born and raised in Brooklyn, Michael's path as a musician, actor, and culinary enthusiast has taken him across the world to sing with legends like Julie Andrews and Andrea Bocelli, back to the stages of Broadway and then onto morning television for cocktail tastings and brunch bites! While Michael loves to perform, his heart was stolen years ago by the deliciousness of food and all things hospitality. This along with the realization that there were no Queer POC people, like himself, represented in the food media world set him on a fabulous journey that has taken him to places he would’ve never imagined.
Michael's successful blog 'The Kitchen Gaily' combines fun, and accessible food with infectious campy humor that is totally unique and hilariously informative. It is a real guide to eating and living fabulously! Michael's culinary writing style can also be found in W42nd Street Magazine, where his monthly food column even gets New Yorkers excited about visiting Midtown Manhattan!
But to really get Michael's vibe, one must delve into his podcast "IN YO MOUTH” where he wants to know what you eat from the streets to the sheets! Hosting the only Queer food podcast on the airwaves Michael is skilled at taking ordinary conversations and infusing them with some extraordinary secret ingredients. His main focus is highlighting, telling, and being the custodian of the stories of the LGBTQ+ community through a culinary lens. In the podcast's weekly two year run Michael has sat down with hundreds of passionate foodies, social activists, influencers and everyday people. Notable guests have included Queer Puerto Rican comedian and MTV host Gabe Gonzalez, Author of “F*ck Your Diet…” Chloe Hilliard, Cookbook Author and king of mash-up foods Dan Whalen and even CHOPPED cast members Chef Ash Fulk, Chef Michele Ragussis, and Renee Blackman. Other gay foodie notables are Elliot Norris of My Gay Kitchen, The Grubfather himself Sal DiBenedetto, Chandley Borges of Gays Gotta Eat, and Dustin Harder, The Vegan Roadie himself!
"IN YO MOUTH”
The gayest food podcast on the airwaves where host Michael Muñoz not only brings you the best in food news but also celebrates and tells the stories of the LGBTQ community through a food lens! Hailed as the Andy Cohen of food, he wants to know what you're eating from the streets to the sheets!
JAM IN THOT:
A Huge THANK YOU to Michael Muñoz for celebrating this gyal's bday, turnt up and good times!
My words of wisdom is more of a word.
PATIENCE WITH THE JOURNEY.
PATIENCE WITH THE PROCESS.
PATIENCE WITH MYSELF.
PATIENCE WITH OTHERS.
Be sure to leave a phone message on the JAMPACKED phone line: 818-514-5830
WORDS OF WISDOM:
A massive THANK YOU to my JAMPACKED photog and editor, BROOKE COLEMAN for always rocking with me as well as helping me put together my vision. Make sure to book a recording session or peep the creations she's cooking up at her music studio, EQ STUDIOS. Brooke is always about quality so be sure to book a session at her studio if you're in the SO. CAL Area.
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