THUG KITCHEN COOKBOOK WTF……… Rachel Ray? by Roger Maloney

thugkitchen_header Welcome the UFRONT MEDIA INSIGHTS;

This is a UMI Special Report.  Today I began my day, as I usually do by getting my girls ready for school and my wife out the door so I can I spend some time with Lord thanking him for waking me up this morning and starting me on way ( as my mother taught me to do). Thank you Jesus!
After that I was cleaning out my DVR to make room for my shows I like to watch and review and I came across the Rachel Ray show with the caption about authors and chefs of a cook book called THUG KITCHEN. I was intrigued, so I sat down on the couch because I thought this might be a new cookbook by one of my favorite Hip-Hop artist that has a love for cooking and has a new cookbook out so when I saw Rachael Ray introduce MATT HOLLOWAY and MICHELLE DAVIS my jaw dropped like this the (picture below from the movie mask starting Jim Carey) cause they were two chefs that looked like they were right out of an episode of  CW’S show SEVEN’S HEAVEN or DAWSON’S CREEK!!!
After I put my mouth back together….………………. . Second, before Rachel Ray introduced them she showed a clip of actress Gwyneth Paltrow saying that she discovered a hot new Tumblr Blog with this theses GANGSTA VEGAN CHEFs that is the “Best” and Rachel Ray said in the clip that this  so “awesome” ready to TAKE OVER THE CULINARY WORLD “I was like Really BOO BOO”  as if Gwyneth Paltrow is the expert on how Gangstas cook at home. I am all for people eating healthy which I don’t have a problem with but what I have a problem with is that how many years has urban culture uses the word Thug in songs sometimes in a negative way or in a positive term for a person who is really aggressive in pursing their dreams or passions but these chefs take the word THUG and be well received on TV shows and Business channels as Innovative, Disruptive, Cool and my favorite is CUTTING EDGE  but if DRAKE came out with a cookbook called THUG KITCHEN his career would be over!! Thug Kitchen 1
But what would happen if African American chef famous like B.SMITH’S, G GARVIN, CHEF JEFF HENDERSON or MARCUS SAMUELSON came out with a cookbook called THUG KITCHEN and in their recipes started cussing YOU OUTT AND YOUR VEGETABLES, MEATLOAF  and YOUR MAC CHEESE in their cookbook  and was dropping the F BOMB and MOTHER F%^%ker eat these GREEN PEAS and I equote from their website  “BETTA PUT SOME FUCKING SUNSHINE IN YOUR STOMACH”  like the authors of Thug Kitchen in their recipes check it out for your self(  I started to think who is there funding source SUGE KNIGHT and DEATH ROW RECORDS and did he tell the authors of THUG KITCHEN to start cussing like LIKE the unedited version of a 50 CENT record. Really!! MMM MMM, MOTHERFUCKER. This slick ass side dish should keep everyone’s mouths stuffed without all the sodium in those shitty stovetop mixes. Don’t fuck around with that bland boxed bullshit because if everyone is sitting around the table chatting during Thanksgiving dinner, SOMEONE FUCKED UP. HERB AND MUSHROOM STUFFING 9 cups diced, stale bread (about 1 medium loaf of crusty bread) 2 sweet onions, slightly larger than your fist 2 large ribs of celery 8 ounces of mushrooms (button mushrooms, cremini, or whateverthefuck you can find at the store is fine) 1 ½ tablespoons chopped fresh rosemary 2 teaspoons dried thyme  3-4 cloves of garlic 1/8 teaspoon salt pepper to taste 1/3 cup white wine (you can use broth if you don’t have wine) 1 cup vegetable broth 2 tablespoons olive oil, divided juice of 1 lemon (about 3 tablespoons) Cut up the bread into cubes no bigger than a bottle cap. I used a combo of sourdough and whole-wheat loaves because that is just the shit I had available at the time. Use whateverthefuck you want. Just make sure it’s stale as a motherfucker, almost like croutons. You could cut it up the day before to speed up the staleness. If your bread is too soft, toss that shit in the oven around 250 degrees and stir it around every 10 minutes while you cut up the veggies. In about 20 minutes the bread should be choice. Heat the oven to 375 degrees. Lightly oil a 9 by 13 baking dish and set that shit aside. Chop up the onions, celery, and mushrooms so that all the pieces are about the size of a chickpea. You wanna aim for about 3 cups of chopped onions, 1 ½ cup chopped celery, and 2 ½ cups chopped mushrooms. In a skillet or wok heat up the first tablespoon of olive oil over a medium heat and sauté the onions for about 3 minutes or until they look translucent and shit. Add the celery and mushrooms and cook for another 5 minutes until all the veggies start getting soft. Add the herbs, garlic, salt, and pepper and cook for another minute. Add the white wine and let all that shit simmer for 4 more minutes so the flavors can all mix together. Turn off the heat. In a big ass bowl, add all the veggies and liquid from the skillet to the bread and mix it all together. Pour the vegetable broth and the remaining 1 tablespoon of olive oil over the whole thing and mix that shit up good so that everything is coated. Pour all that into the baking sheet. Cover that with foil and bake it for 20 minutes. Your place will start smelling pretty fucking dope. After 20 minutes, remove the foil, gently stir that shit around, and bake it for another 10-12 minutes until there are some crispy parts. Take it out, add the lemon juice over the whole thing, mix it up, and taste. Add more thyme, salt, pepper, whatever you need to get it right by you. Serve warm. Serves 4-6 people as a side   Asparagus is a solid stand-alone veggie with all its vitamin K and folate but paired with this creamy risotto? HOT DAMN. It takes this spring staple to another level.  SPRING ASPARAGUS RISOTTO Enough for 4 people 2 tablespoons olive oil 1/3 cup chopped shallots or yellow onion 3 cloves garlic, minced 1 cup Arborio rice* ½ cup white wine ¼ teaspoon salt 4 ½ cups vegetable broth 1 bunch asparagus, about 1 pound ½ teaspoon lemon zest 1 teaspoon olive oil ¼ cup minced chives pepper to taste Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You’ll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends because those woody sons of bitches will ruin everything.  In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto all creamy SO DON’T SKIP THIS SHIT. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2. Drink the rest wine because… well, that shits already open. Might as well. Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don’t need to stand there and stir it the whole fucking time; whoever started that rumor about cooking risotto is a goddamn liar. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there’s still broth in the pot. Now dump in the asparagus and cook until it’s tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time to fix that shit.  When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whateverthefuck you want. Serve right away and top with the remaining chives.  * This kind of rice is starchy as hell, so it will make your risotto the extra creamy and delicious. If you can’t find it don’t worry about it, just grab a short grain rice. YOU AND I both know these African American Chefs would be broke and never make on the RACHEL RAY or any other TV shows. YOU and I BOTH know if any African American chefs that were famous tried to release a cook book called THUG KITCHEN there would be MARCHES, PROTEST and SUPER DIVERSITY SUMMITS and NATIONAL ACTION NETWORK would be ALL OVER THIS and they would not make no money but in their UNIVERSE that authors MATT Hollway and Michelle Davis live they are the cool, innovative and would be on every national  and international TV show in the world because when they use black culture terms and rebrand it for their products it is cool innovative and everybody loves it but if people of color used the word THUG in a positive way for products those entrepreneurs will never make it on a RACHAEL RAY SHOW. SOME THING TO MAKE YOU SAY HMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.
Finally, I want promote and highlights some African American Chefs that I like and your should too from the following list below and here is a link to an article from the Huffington Post ( So lets show some support for African American Chefs as well. Haile Thomas- It’s hard not to be intimidated by Chef Thomas who has, at the of 12, accomplished more than some people do in a lifetime. She’s cooked an original recipe for first lady Michelle Obama at a White House Kid’s Lunchtime State Dinner where, naturally, Thomas’ was named Best Kids Dish of the Year. She’s given a TEDxKids talk about the importance of food and health and founded her own non-profit called The Happy Organization that offers classes to children on how to cook and garden as well as offering a leadership program. But that’s not all, Chef Thomas has also appeared onRachael Ray and Guy Fieri’s “Kids Cook-Off” television show, hosts her own web series. Oh and did we mention her Healthy Girl Adventures Club? You can even follow her on twitter! It goes without saying, this young lady is someone to lookout for, because if she keeps up this pace the sky’s the limit for what she can do.
Jeff Henderson chef jeff live Chef Henderson’s journey to the kitchen is unlike any other. He realized his calling for cooking while serving a 10-year prison sentence on drug charges. From a penitentiary kitchen to one that belongs to his culinary world persona, Cheff Jeff has proved himself to be a remarkably talented businessman. Today the inspiring figure owns acatering, publishing, and consulting company. He’s written books, hosted shows, and even shared his story with Oprah. There is a lesson to be learned from Henderson’s transformation — especially for young people : “I use my story to convince at-risk people that they have the gift, traits, ability to create their own business,” Henderson said. “I tell kids I’m still a homeboy, I’m still a hustler — I just changed the products and the terminology.”
B. Smith- chef barbara smith Barbara Smith’s motto, “whatever you do, do it with style” is fitting. She built her culinary empire without any professional training, yet has expanded her influence in the culinary world across multi-media platforms and manifestations in several different, related industries. B. Smith’s culinary career boasts a variety of impressive projects including “The B. Smith” and “Thank You Dan Show” alongside her husband on SiriusXM Radio, serving as a culinary resource for the State Department (National Chefs Corps), various TV commercials and product endorsements, gracing the covers of magazines (such as Mademoiselle whose color barrier she broke in 1976), her hit NBC show “B. Smith with Style,” and even her own home collection with Bed Bath & Beyond. Chef Smith is, among other things, a celebrated restaurateur, author, model, TV personality, spokesperson, and culinary ambassador. You can also add patriot to that list, since her partnership with Rady Pac that aims to bring culturally diverse food to service men and women in the Armed Forces. Barbara Smith is truly, the whole package.
Bryant Terry- bryant terry The man is as much a food justice activist as he is a chef. Bryant Terry categorically defies the “black people only eat soul food” stereotype with his Afro-vegan cookbooks — of which he’s written four — not to mention his web series Urban Organic. He graduated from the Natural Gourmet Institute for Health and Culinary Arts in New York City, but he also has a masters degree in American History from NYU. It’s no surprise that a Food and Social Policy Fellows Program participant would become a concerned and conscious chef. The social context of Chef Bryant’s position in society and the world does not go unnoticed by the great talent, nor does he waste his influence hiding in a kitchen. World-renowned chef Alice Waters once aptly said, “Bryant Terry knows that good food should be an everyday right and not a privilege.” He is, essentially, an eco-friendly culinary superhero.
Ron Duprat- ( ron duprat The only thing wider than Chef Duprat’s palette is his heart. The Haitian-born “Top Chef” competitor and gifted food lover makes a point to align himself with and give back through organizations like No Hungry Kids, the Black Culinary Alliance (BCA), Real Men Charities Inc., the American Culinary Federation, International Youth Foundation, and FLOTUS’ Let’s Move against childhood obesity… to name a few. Additionally, Chef Duprat authored a book titled “My Journey Through Cooking.” He began his culinary career a teenager, and today encourages young people to do the same.
Marvin Woods- chef marvin woods An Emmy Award nomination, two popular cookbooks (“Home Plate Cooking” and “The New Low Country”), and the honor of being chosen as the first chef to kick off FLOTUS’ Let’s Move initiative combating childhood obesity are definitely things to brag about, but this foodie’s coolest accomplishment is his program, ‘Droppin’ Knowledge with Chef Marvin Woods. A testament to his concern for child health issues and affordable meals for families, Chef Woods has traveled across the country giving talks and demonstrations to educate parents and children why it’s important to eat well and why it doesn’t have to be expensive or complicated to do so. Miami, London, and New York are a few of the cities the Atlanta based chef has cooked at well known restaurants, yet he remains dedicated to food and cooking that is for people that don’t find themselves in Michelin star rated establishments. Chef Woods continues to travel and spread the word of healthy cooking and healthy living not just on behalf of Droppin Knowledge but for other like-minded organizations like the American Heart Association.
G. Garvin- g garvin Gerry Garvin is part chef, part author, part television host, and packs the same punch of personality in all three of arenas. He cooked at well known restaurants and Ritz-Carlton’s from Georgia to California and back again, before opening his own restaurant, G Garvin’s, in his hometown of Atlanta. His one-size-fits-all approach to cooking certainly seems to suit his ever-growing growing group of foodie fans. The host of two immensely popular TV series, Chef Garvin’s personality translates as wellon screen as it does in his cuisine. His most recent TV project “Road Trip”, followed“Turn Up The Heat” — also the name of the first of his three cookbooks. Chef Garvin started the One Bite At A Time Foundation in 2009. In addition to supporting communities with food drives and donation, the non-profit boasts a Culinary Boot Camp mentoring program for teenagers that teaches youth about the cooking world as well as hospitality. With this effort Garvin hopes increase awareness about a need for diversity in the culinary world and bring an end to minority stigmas in the food world. Joe Randall- joe randall Chances are you’ve seen Joe Randall on TV, heard him on the radio, or read one of his recipes in a magazine — he’s worked in the culinary world for half a century. Although he’s been in the business for a long time, don’t assume for one second that Chef Randall has slowed down. He continues to teach classes at his cooking school Chef Joe Randall’s Cooking School — and remains a figure of leadership in culinary education and community service. From his early days in Air Force flight kitchens, to apprenticeships under big names at fine dining restaurants, Chef Randall has maintained a passion for sharing good food. A founding board member of the Southern Foodways Alliance, and connected to organizations like the American Culinary Federation, it’s safe to say you shouldn’t expect an early retirement from this culinary veteran anytime soon.
Tiffany Derry- tiffany derry From IHOP, to the Art Institute of Houston, to “Top Chef,” Chef Tiffany Derry has certainly worked her way up in the culinary world. She opened the renowned, now closed, restaurant ‘Private Social’ with partner Patrick Halbert before leaving to pursue a successful career in food television. You can watch her on Spike TV’s‘Hungry Investors’ and ‘Bar Rescue’, Fox’s “Good Day” culinary segments, and various other appearances as an expert on cooking and hospitality. A friend of the Dallas Independent School District and The North Texas Food Bank, she’s not only a TV personality for the fame and fortune, but genuinely for a love of culinary arts and advocating the importance of them. It shouldn’t be hard keeping tabs on Chef Derry, being an Art Institute’s Culinary Arts Program spokesperson, a member of Les Dames d’Escoffier (an organization dedicated to the philanthropic work of women leaders in the world of food and hospitality), and owning her own company, Tiffany Derry Concepts.
Govind Armstrong- chef govind armstrong Famous for his long dreads and devotion to sustainable, local ingredients in his cooking, Govind Armstrong’s name is well known in the restaurant circuit. A devoted California native and restaurateur, Chef Armstrong has successfully established nationwide chains like Table 8 and 8 oz Burger Bar, along with a handful of one-off spots ‘ROFL’, Post and Beam and Willie Jane in Los Angeles. He famously began apprenticed under Wolfgang Puck at the tender age of 13, and has since appeared on the likes of ‘Iron Chef America’ and ‘Top Chef’, as well as authored the cookbook “Small Bites, Big Nights.” Oh and he can count Oprah on his list of fans.
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The Rise of the Next Radio and TV Personality Raina Faisca By Roger Maloney


Welcome to Ufront Media Insights;

Today, I had the pleasure of interviewing Radio Host Raina Faisca.  Raina Faisca aka Hostess With The Mostest, is a media, corporate, and special event host as well a radio personality for Let It Rain Radio.

In May of 2013 Rain was requested by close friend to host her company’s Launch party. That is when The Hostess With The Mostest was born. From that moment on Raina knew she wanted to continue hosting events. Since then she has hosted a plethora of events such as, sweet 16, baby showers, showcases, networking, media, and corporate events.


Rain also started two radio shows: Rain & Kaye Plum show and Let It Rain radio. In September of 2014 Rain and her partner came to an amicable decision to end RKP radio and in October 2014 Let It Rain Radio was conceived. Being a radio personality afforded her opportunities to attend, Activate2K14 Conference where she served as the official News Reporter. Rain also attended the Underground Music Awards and The Global Spin Awards, which landed her interviews with several icons in the music industry. Rain plans to continues to grow her Brand “The Hostess With The Mostest” and to serve as Hostess and correspondent in all facets of the industry. So enjoy my One on One interview with Raina Faisca.

Roger- What inspired you to create your own Radio Show?

Raina- I wanted to start a radio show that highlighted the disparities that plague urban communities and provide solutions, awareness, and knowledge through my platform.

Roger- What are some of the lessons you learned being a women in the media industry?

Raina– I’ve learned that you have to study the women (past and present) in media. This will help you become better as well as being able to see what may be lacking in the industry and finding a way to cultivate that in your brand.


Roger- What makes you stand out and be unique in the Marketplace?

Raina-I think my vibrant personality makes me stand out. I am able to grab people’s attention quickly and engage them. Secondly, I use all the social media platforms that are available to me like Instagram, Facebook,  and Twitter to promote myself and all the guests that appear on my show because it is very important to reach my audience on all platforms.


Roger- What advice do you have for other women who want find their niche within the media industry just like you?

Raina– There are so many areas of media so The best advice I can give is to get involved in as many as you can  and find what is most suitable to you and your brand and make it your own.

Roger- Thank you Raina and for more information about Raina Faisca aka The Hostess With The Mostest you can reach out to her at

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