Dj Whutevva is a great example of an entrepreneur, doing what he loves for a living. DJ Whutevva Aka "The Young Lion" has been requested at concerts for artist such as Wyclef, Mary J Blige, Good Charlotte and Mobb Deep.

We met last year at a cookout in Boston and bumped into each other  recently at an event in Toms River, NJ of all places. Now a year later we are back at the annual “Best D*$M Cookout Ever” in Roxbury, MA, hosted by A.T.L.

This is the first time it took more than two takes to make the video. I hope you all enjoy the bloopers.

Make sure you catch him NYC Power 105.1 on Fridays from 2am – 4am (I need to call someone to get him an earlier slot in the day – I'm a morning person). If your out of town you can listen on http://www.power1051fm.com. Also make sure you download his new mixtape right here for free. http://www.facebook.com/l/;limelinx.com/files/170b9dc0ddb1d9766f11a664da3ee144"

“It's like love on a stick!” That was an interesting way they described the grilled shrimp.  If you need a personal chef, feel free to call!

Grilled Shrimp

2 pounds of shrimp(Peeled and devained)
Marinade
2 tablespoons sesame oil
1 tablespoon hoisin sauce
1 tablespoon of fish or oyster sauce
2 teaspoons honey
¼ cup minced scallions
1 tablespoon grated fresh ginger
1 teaspoon ground black pepper
few drops of Tabasco sauce

Directions:
1) Rinse shrimp and pat them dry with paper towels
2) Mix the marinade ingredients together in a small bowl
3) Place the shrimp in a shallow dish or plastic container and pu the marinade over them
4) Cover and marinade for 1 to 2 hours in the refrigetaor turning once
5) Prepare grill (or you can put in oven to broil)
6) Remove the shrimp from the marinade
7) Soak skewers in water to prevent burning
8) Skewer shrimp and peppers
9) Grill them about 4 to 6 inches away from the heaat for 2 minutes on each side or until pink and cooked through. 

Serve immediately

People come in to your life for various reasons. Veronica Chapman's  name was brought to my attention by two totally different people. “She's doing things in Boston”, “You should link up with her she's business minded like you, she may be able to help you out”.  I reached out to Veronica to tell her about the concept of “Gourmet Diva”. She wrote back a very thoughtful response:

“...You know how people have lingerie/Tupperware/etc type parties?  - I'm thinking you can host events where people can come and learn how to prepare desserts or dishes for their significant other, etc.. since everyone seems to be on the grind these days and a home cooked meal is a novelty.... They bring the main groceries, you provide the spices, and they pay for your guidance... It's a bit out there but I would pay for something like that if I were trying to impress someone and had no skills.

Even if I had skills in the kitchen I would still come since your value proposition is that you "never make the same dish twice."  Most people only know how to make baked chicken and spaghetti, poorly! - LOL!” **

She doesn't know me from a whole in the wall and was able to be on the same wavelength I was on..innovative, out of the box thinking. I like her!

A month later I end up in Veronica's kitchen. She wanted to experiment with a fried rice recipe. She knocked it out the boxx (get it!) .

Most of the meals I cook are an experiment,  I call my kitchen the lab.

Here are a few tips on how to make experiments “Go right”:

1.Read the recipe before you start to cook! You want to look for areas where you may have difficulty. There is a difference between tsp and tbs!
2.Line up all the ingredients before you cook.  Its hard to run around your kitchen looking for something and then your food burns
3.Don't be afraid to change the recipe a little, Veronica added carrots to the rice
4.Eat and see what you may want to change in the future. 
5.Relax have fun

Behind the sceens:
1.Her shoe broke just before taping.
2.Soyaki from Trader Joes is a must have in your kitchen
 ** Don't worry I'm working on the “How to woo your boo with food” Class.

Yang Chow Vegetarian Fried Rice

Here is a vegetarian version of the classic Chinese dish that traditionally includes shrimp and ham. If you have cooked rice in the fridge, this meal is ready in minutes; the rice needs to be cold so the grains won't stick together when stir-fried. Once you've tried this, you'll make it a habit to cook extra rice to have leftovers to use in this recipe.

Yield
6 servings (serving size: about 1 cup)

Ingredients
2  tablespoons  canola oil, divided
4  large eggs, lightly beaten and divided
1/4  teaspoon  freshly ground black pepper, divided
Dash of salt
1 3/4  cups  thinly sliced green onions, divided
2  teaspoons  grated peeled fresh ginger
2  garlic cloves, minced
5  cups  cooked short-grain rice, chilled
1/4  cup  low-sodium soy sauce
1/2  teaspoon  salt
1  (10-ounce) package frozen green peas, thawed
3  tablespoons  chopped fresh cilantro
Preparation
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of eggs; swirl to coat bottom of pan evenly. Sprinkle with 1/8 teaspoon pepper and dash of salt; cook 3 minutes or until egg is done. Remove egg from pan; thinly slice, and set aside.

Wipe pan clean with a paper towel. Heat remaining 4 teaspoons oil in pan over medium-high heat. Add 1 cup onions, ginger, and garlic; stir-fry 30 seconds. Add remaining eggs and rice; stir-fry 3 minutes. Stir in half of egg strips, remaining 3/4 cup onions, remaining 1/8 teaspoon pepper, soy sauce, 1/2 teaspoon salt, and peas; cook 30 seconds, stirring well to combine. Top with remaining egg strips and cilantro.