Branding

This is a debugging block

Home

Content

This is a debugging block

Recipes and Techniques

Sautéed Rosemary Apples

Apple and pork is one of those food combinations that is just a natural…remember that old Brady Bunch line “Pork Chops and apple sauce”…well you don’t just make that up, it comes from hundreds, if not thousands, of years of food history.

Read more

How to Separate Garlic Cloves

How to Separate Garlic Cloves

Garlic bulbs are tough little guys.  The ones you want to buy (the freshest) are tightly packed together, with good strong skins.  The only problem is once you get the bulb home, pulling off a few cloves put’s breaking a finger at risk, or grabbing a knife to cut into the whole thing and risk wasting some cloves.

Read more

How to Stabilize a Mixing Bowl

Here’s a short video showing a trick I use whenever I need to stabilize a mixing bowl. You may ask, what do I need to stabilize a mixing bowl? And that’s a legit question. The most common time I use this technique is when I’m making a vinaigrette – a process that really requires three hands.

Read more

Balsamic Vinaigrette

Everyone should have a simple balsamic vinaigrette into their repertoire.  Sure, it’s pretty easy to grab a store bought dressing, but sometimes you run out, sometimes you don’t have the right kind, and sometimes (most of the time for me) homemade just tastes better.

Read more

How to Shred a Carrot

Shredding a carrot is a great way to get all the flavor of a carrot into a dish without having large pieces in your finished dish. By shredding it finely and cooking it down, the small pieces of carrot essentially “melt” into whatever you’re cooking.

Read more

Five Rules for the Perfect Steak

I get a lot of questions about how to cook steaks and other red meat.  And while there are certainly some challenges, with the right game plan, it’s not difficult to cook the perfect steak everytime.

Read more

How to Dice a Shallot

Shallots…those little bitty onion thingy’s are probably under used by most cooks.

While similar in taste to an onion, I think they have a bit more “refined” flavor.  Plus their size is pretty convenient when you don’t need a full onion.  I use shallots in most of my sauces, and certainly in salsas, relishes, and a ton of vinaigrettes.

Read more

Garlic Croutons

Making croutons is actually pretty simple, and it’s a great way to use up left over bread – as they’ll last weeks as opposed to days.  I like to make them to add my own personal touch to a fairly simple salad.

Read more

How to Keep Your Guacamole Green

Getting things cooked ahead of time is one the keys to actually having fun at your dinner parties.  Whenever I have people over, I make sure I get a solid plan together, and get as much as possible done before anyone arrives.  Some things however, are easier than others. 

Read more

How to Make a Wet Rub

Using a rub is a technique to get flavor into a piece of meat.  Rubs are very common in bbq cooking, but that’s not the only place I use them.  Anytime I want to impart some flavor, and don’t have time to marinate for hours, I’ll use a rub like this – although letting the food marinate for hours in the fridge is great too.

Read more

Pages