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Recipes and Techniques

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.

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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.

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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. 

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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.

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Chicken Tacos

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.

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How to Cut an Avocado

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.

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Guacamole

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

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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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Mushroom Risotto

Too many of my friends are intimidated by cooking risotto, but in reality it’s not too complex.  You do have to pay attention to the cooking times, and it’s not a “set and forget” dish, but technically there’s not too much to master.  And once you have the basics – you can make thousands of different risottos.

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