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.
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Recipes and Techniques
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.
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.
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.
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.
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.
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.
Chicken tacos are pretty common in my house. I’d say I cook them every couple weeks, usually during the week, because they don’t take too long to make after getting home from work, and of course, because they are pretty tasty. You can also vary up the spices and the toppings to keep things interesting with different versions.
Here’s a quick video demonstration showing the technique I use to cut and dice an avocado. Avocados are great in salads, sandwiches, as a garnish, and of course the primary ingredient in guacamole. Cutting them up though can be a bit tricky, because of the large seed in middle. Fortunately, that large seed also gives you can opportunity to look cool in front of your friends.
Ah…sweet delicious Guacamole. Nice and creamy. Tangy and a bit sweet. And pretty damn versatile as well. I’ve got to admit that I don’t make guacamole as often as I should, but when I do, I always love it. It in addition to use as a straight dip, you use it as a spread on sandwiches, and on too many Mexican and Southwest dishes to count. You can also add in ingredients to change it up and