I'm Finally A Celebrity Chef ... Sort Of

One of my Bucket List items is to compete on a cooking show, so when I was asked to participate in the State Fair of Texas’ Celebrity Chef Kitchen, I was all over it! And while it was a demonstration and not a competition, this may be as close as I get!

I was lucky enough to be paired with Chef Uno, executive chef and co-founder of Chino Chinatown in Trinity Groves. She competed on Anthony Bourdain’s team on “ABC’s The Taste” and not only is she an amazing chef, she is SO much fun. We had a chance to hang out at the fair after the demonstration and now we’re officially besties. I think.

Celebrity Chef Texas State Fair

Here’s a quick video of our cooking demonstration and according to Chef Uno, I’m a guacmologist. So it must be true!

Here are the recipes! If you try them, let me know what you think!


Melinda’s Chicken Wontons with Yuzu Guacamole


Melinda’s Chicken Wontons


    • 1 pound chicken breast
    • 1 cup diced yellow onion
    • 6 cloves garlic
    • 1 tsp salt
    • 2 quarts water
    • 1 cup sliced tomatoes
    • ½ cup Melinda’s Chipotle Pepper Hot Sauce
    • Salt and pepper to taste
    • 1 T olive oil
    • 1 package wonton shells
    • 1 cup Oaxaca Cheese
    • 1 egg (beaten to make egg wash)
    • 2 cups vegetable oil

Heat stockpot with water, chicken, half cup of sliced onion, 4 cloves of garlic and salt. Allow it to boil for 5 minutes on high and reduce heat to medium for 15 minutes. Remove chicken and shred. Reserve half cup of chicken broth. In a blender, add tomatoes, Melinda’s Chipotle Pepper Hot Sauce and reserved chicken broth. Blend until it becomes a puree. Heat a sauté pan to medium high heat, ass olive oil, remaining onions and minced garlic. Cook until onions become translucent, (5 minutes) add shredded chicken and tomato mixture. Simmer for 10 minutes and cool. Place ½ tablespoon of cooled chicken in center of wonton and ½ tablespoon of cheese, seal the edges with egg wash. Heat vegetable oil to 350 and fry until golden brown. Drain on plate lined with paper towel and serve warm.


Yuzu Guacamole



  • 2 pounds avocado, diced into ½” pieces
  • 2 Tablespoons of yuzu juice (can be substituted for lime juice)
  • ½ cup chopped cilantro
  • ¼ diced red bell peppers
  • ½ cup roasted corn kernels
  • 2 Tablespoons diced red onion
  • 3 Tablespoons Melinda’s Jalapeno Pepper Hot Sauce
  • Salt and Pepper to taste


Place all ingredients in a mixing bowl and gently toss together. To serve, place guacamole on a plate with a side of tortilla or wonton chips.


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