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Pork Tenderloin Marsala

In this Recipe Video, I show you how to make a pork tenderloin Marsala. Pork tenderloin, is one of my favorite cuts, as it's super healthy, tender and works with other flavors and sauces really well.Continue Reading...
In this recipe video, I show you how to cook a couple of New York Steaks. The New York Steak is one of my favorite cuts. It's got a bit more flavor than a Filet Mignon, but is still very, very tender. It also has enough fat to form a nice crust when seared properly over very high heat.Continue Reading...

Herb Roasted Chicken

In this recipe video, I how you another of my favorite roast chicken recipes. For this roast chicken, I show you how to make an herb butter, that we'll then spread under the skin of the chicken. As it roasts, the flavors infuse in the meat, and the butter provides more moisture.Continue Reading...

Caramelized Onion Gruyere Burger

In this recipe video, I show you how to cook one of my favorite hamburgers. Of course, my favorite burger, has to actually be a cheeseburger, and for this one, I use Gruyere. It's a great melting cheese and has a very nutty, rich taste and texture. But we don't stop there.Continue Reading...

Tuscan Roast Chicken

In this recipe video, I show you how to make a Tuscan Roast Chicken. It’s simple to do, the most complicated thing is perhaps butterflying the bird. That removes the backbone, opening up the chicken like a book, which cooks it faster, and helps get more beautifully browned skin.Continue Reading...
In this recipe video, I show you how to make Spaghetti with Artichokes and Tomato. I love recipes like this, because you can make something really tasty and wonderful with just a few ingredients. And you do it in not time at all.Continue Reading...

Ravioli with Chicken and Peas

In this recipe video, I show you one of my favorite Ravioli recipes. Ravioli, especially cheese ravioli, are really flexible and go with a ton of different ingredients. For this recipe, I make a "sauce" out of chicken, peas, and a few other ingredients.Continue Reading...

Rice and Beans

In this recipe video, I show you how to make Rice and Black Beans. It’s a very easy side dish to a make, although, with the beans, I think it can hold its own as a main course. Mine is flavored with just a few vegetables, some cumin and tomato paste.Continue Reading...

Roasted Pork Loin

In this recipe video, I show you how to make how to make an herb roasted pork loin, which is one of my favorite “Sunday” roasts. For this version, I show you how to butterfly the pork loin, opening it up, and stuff it full of a delicious garlic and herb mixture.Continue Reading...

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How to Chop Cilantro

Cilantro is an herb that people seem to love or hate.  I’ve actually heard that some folks are simply predisposed to find the taste and smell repulsive.  Fortunately, I don’t count myself amount them.

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How to Pan Roast Steaks

I love a grilled steak.  Getting the beautiful smoky char on the outside of the meat adds a great flavor and texture, but the grill is not your only steak option.  Too many of my friends don’t think about cooking a steak “indoors”, but really there’s no reason they shouldn’t.  In fact, pan roasting a steak gives you the opportunity to add some additional flavors that are harder to do on the gri

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How to Make a Brown Butter Sauce

A brown butter sauce is one of those simple recipes that really needs to be in your repertoire.  It’s really very simple, because there’s one key ingredient – butter.  It’s really very versatile, because while there’s only one key ingredient, that will go well with hundreds of others.

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How to Make a Flavored Brine

I’ve already posted a technique on how to make a basic brine, but just like all techniques and recipes I post, I don’t want you to stop at “the basic”.  A brine can be your blank canvas, and you can paint a different picture whenever you’d like.  Different foods pair better together than others, and you can use those natural food combinations to make your brined foods even better.

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How to Make a Basic Brine

Brining is a process similar to marinating in that both expose food to a flavored liquid, but they actually work in significantly different ways.  Marinating is usually a relatively short process (3 – 5 hours) that primarily uses acid to break down meat fibers, resulting in greater tenderness.

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How to Make Pasta Dough

I’m not going to lie to you and say that making your own pasta is the easiest thing in the world, but it’s also important that you know it’s not hardest.  I generally only do it if I want to make pasta for a special occasion, or want to make my own stuffed pasta like ravioli or anglelotti.  Neither the ingredients, nor the techniques are overly complicated, it just takes a bit of time, and pati

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How to Deglaze a Pan

Deglazing a pan is the first step in making a number of sauces (particularly pan sauces), and a cooking technique that every home chef should know how to do.  The process of deglazing uses a liquid to “free-up” or pull off crystallized bits of protein, called fond, from the bottom of the pan. 

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How to Peel Butternut Squash

Come fall, butternut squash seem to be falling the sky, they’re everywhere.  And with good reason.  There’s a lot of great things you can do with them, but first you need to get through that tough skin.  There are a couple options, both of which I’m demonstrate here.  You can use a traditional vegetable peeler, but I sometimes find the skin either too tough, or the peeler too dull to move quick

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How to Chop Carrots & Celery

The three legs of a mirepoix are onion, carrots and celery, and they are so universal in cooking, that if you don't have the right knife skills and don't get proficient at dicing them, you’re going to spending way too much time prepping instead of eating!!  Dicing an onion is a bit of a different beast, and we’ll do a separate demo for that.  Carrots and celery are pretty similar though, and yo

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How to Chop Fresh Oregano

Fresh herbs bring a lot to the table.  They are generally available all year long, and can add a complexity and freshness to a dish that dried herbs just can’t do.  However, they aren’t always the easiest to use. Their size and shape can make them time consuming to prep.  With a little practice though, you can make the process super simple.

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