Saturday, March 26, 2011

We've Moved!!!

For your enjoyment & reading pleasure, Chef Ameera has moved her blog to
LA Girls DO Cook

Please check me out there and leave comments! I will some be having some fabulous giveaways and lovely tips on how to make proper food choices along with some great recipes. I look forward to chatting with all of you soon!

LA Girls Do Cook

I know what you've heard but, it isn't true...LA Girls don't just Cook, we burn in the kitchen! I'm a Los Angeles native and I've made it part of my mission to show everyone that we cook just as much as our Mid-Western and Southern counterparts. I started a series of classes entitled LA Girls Do Cook where I teach fun hip classes to teach women additional skills in the kitchen or to show them how simple it is to prepare healthy fun meals.

From "Put a Ring on it" to "Aphrodisiacs 101" I teach women how to prepare meals for that special someone or meals that add some sexy spice in your life. For more info check out my website at

Sunday, February 21, 2010

Braised Lamb Shanks in Chimichurri Sauce Over White Rice

The winter chill is still here!  Want a meal that’ll fill you up when you're feeling empty? You've come to the right place!!!!!

Braised Lamb Chimichurri over White Rice

  • 3 1-to 1 1/4-pound lamb shanks
  • All purpose flour
  • 1 tablespoons extra-virgin olive oil
  • 1 cups finely chopped yellow onion
  • 1 cup finely chopped peeled carrots
  • 1/2 cup  finely chopped celery
  • 2 garlic cloves, chopped
  • 2 tablespoons of tomato paste
  • 1 ½ cups low-salt chicken broth
  • 3/4 cups Sauvignon Blanc or other dry white wine
  • 4 fresh Italian parsley sprigs
  • 4 tablespoons chopped fresh thyme
  • 1 bay leaves

Chimichurri ingredients

  • 3 tablespoons red-wine vinegar
  • 2 tablespoons water
  • 1 tablespoon minced garlic (4 cloves)
  • 1 tablespoon of finely chopped shallots
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried hot red pepper flakes
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 cup olive oil
  • 1/2 cup finely chopped fresh flat-leaf parsley

  • 2 Yukon Gold potatoes, cut
  • 3 ounces slender baby carrots, trimmed
  • 1 tablespoon of butter

White Rice:

  • 3 cups of Basmati white rice is recommended
  • 4 1/2 cups water
  • 1 teaspoon salt 

For lamb:
Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot; sauté until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste; stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot; bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low; cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.
Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices; discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.

For Chimichurri Sauce:
Stir together vinegar, water, garlic, salt, red pepper flakes, and black pepper until salt is dissolved.
Whisk in oil until combined, then whisk in parsley. Let stand for 30 mintues at room temperature. Discard bay leaf and stir sauce before serving.

For vegetables:
Bring large pot of salted water to boil. Add potatoes; cook until tender, about 18 minutes. Using slotted spoon, transfer potatoes to medium bowl. Add carrots to same pot; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Drain. Add to bowl with potatoes and carrots. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Bring lamb and pan juices to simmer over medium heat until heated through.
Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add all vegetables; sauté about 5 minutes. Season with salt and pepper.
Transfer lamb and pan juices to large platter or bowl. Surround with vegetables; scatter. Sprinkle lamb with Chimichurri sauce and serve.

For White Rice :

Bring water with salt to a boil in a 4-quart heavy saucepan with a tight-fitting lid. Add rice and stir once, then reduce heat to low and cook, covered, 20 minutes.
Remove pan from heat (do not lift lid) and let stand, covered, 5 minutes. Fluff rice gently with a fork.


Tuesday, January 5, 2010

Giving back celebrity style...

I couldn't have been more honored when the Los Angeles Mission utilized my chef services to prepare food for the homeless over the Christmas weekend. I joined a group of volunteers who helped served lunch to the homeless on Saturday (December 26). Needless to say, the homeless were a little surprised when Kanye West and girlfriend Amber Rose stopped by to volunteer as well!

The Los Angeles Mission is a non-profit organization helping the homeless in the city's downtown Skid Row district for more than 70 years. In addition to food and shelter, they offer employment, transitional services and rehabilitation to those struggling with substance abuse.

It was a very special day for all involved, and I can't wait to help out again next year.

Thursday, December 31, 2009

Chef Ameera goes PINK!

The Originators clothing line celebrated Breast Cancer Awareness Month with a special event on Friday, October 23, 7-10pm at The Originators Store LA. Proceeds from the event went to Think Pink Rocks. The event was hosted by Marcellus Wiley (Host of ESPN's NFL Live and former NFL player) with special performances by DJ Casey Connor and Arabian Prince (NWA). A limited edition Think Pink Rocks tee was sold at the event with 100% of the proceeds going to Think Pink Rocks. Guests sipped on pink themed cocktails compliments of Pura Casta Tequila. Pink cupcakes were served courtesy of Chef Ameera.

Tuesday, September 15, 2009

East West Studios

On September 3rd, I had the pleasure of catering a fabulous event for East West Studios located in Hollywood, Ca. This remarkable studio was designed by Philippe Starck, the genius behind SBE's Katsuya and SLS Hotel. If you haven't had a chance to visit these wonderful establishments, you are in for a treat! The studio, formally known as Cello Studios, was used the the likes of Frank Sinatra, The Beach Boys, Madonna, and many more. It is the only studio in the world to offer recording,editing, software development, marketing, and distribution under one roof. The studio has a grand lobby, VIP guest suite, a few artist lounges and a state of the art artist kitchen which I had the luxury of cooking from. The event was for Universal Music Group and was to introduce the newly designed studio to their exec's and A&R reps. The menu consisted of mini Kobe beef burgers, brie cheese and brandied pears in phyllo cups with slivered almonds, chicken satay w/spicy peanut sauce, portobello mushroom & cheese turnovers and Vegan mini red velvet cupcakes. My vegan pastry Chef Harris Samuels outdid himself with these little bundles of love! The crowd was energetic and the energy was flowing. Everyone loved the food especially the mini burgers and baked brie and brandied pears in phyllo cups! My servers made their way thru the crowd coming back frequently with empty trays. The guests sipped on cocktails provided by my friend at Red Bull, thanks Carlos! While I'm at it I want to thank my fabulous staff, Chef Ameera can't do what she does without you! As the evening came to a close, I made my way upstairs to the cabana and was thanked by East West Studios for an amazing event. We are now in the midst of planning a few more events including a fabulous affair for the Grammy's....Stay tuned