April 2007

We’re off to Sonoma! See you on Tuesday.

admin Friday, April 27, 2007 Add Comment Blog News, Breakfast, Weekend Filler Edit

My wife and I are off to Sonoma for a few days (see previous Dry Creek Valley post for details), so you won’t see any new posts until Tuesd...

Pork Confit - Part 2: The Quintessential Charcuterie Experience

admin Thursday, April 26, 2007 Add Comment French Cuisine, Pork Edit

In Part 1 of this recipe, as I hope you saw, we made a classic brine and soaked our pork for 48 hours to impart flavor and moisture. In par...

Pork Confit - Part 1: A Fine Brine for Swine

admin Wednesday, April 25, 2007 Add Comment French Cuisine, Pork Edit

Well, as you may have read in another post a few days ago, I’m getting ready to leave for Sonoma for the Dry Creek Valley “Passport” event....

Spicy Thai-style Steak and Rice Noodle Salad – Hot and Cold, Sweet and Sour, Soft and Crisp; an adventure in culinary contrasts!

admin Tuesday, April 24, 2007 Add Comment Appetizer, Asian Cuisine, Beef, Dressings, Pasta, Sauces, Spicy, Vegetables Edit

This is my favorite Asian-style noodle salad. There are so many different flavors, temperatures and textures mingling together. I love almos...

Saffron Rice with Currants and Almonds – Is this a Pilaf? Who cares?

admin Monday, April 23, 2007 Add Comment Mediterranean Cuisine, Rice Edit

On this busy Monday morning, I didn’t have the time or energy to go surfing around the web gathering extensive info on what makes a rice dis...

Mmm..mmmm…mmmm, Rachael Ray

admin Saturday, April 21, 2007 Add Comment Weekend Filler Edit

I like Rachael Ray. There, I said it. It’s not her cooking, or her bubbly on-air personality, or her ubiquitous EVOO, or her 30-minutes meal...

Exotic Pomegranate Chicken – Hey, Nice Legs!

admin Friday, April 20, 2007 Add Comment Chicken, Mediterranean Cuisine Edit

Pomegranate juice makes an excellent marinade for chicken. It’s sweet, tart flavor works really well, especially with the middle-eastern spi...

“Passport to Dry Creek Valley” and the Legend of the Squash Bird

admin Thursday, April 19, 2007 Add Comment Vegetables Edit

My wife and I are in the middle of planning and prepping a huge catering event this next weekend in Sonoma. It’s called “Passport to Dry Cre...

Homemade Wonton Crisps

admin Wednesday, April 18, 2007 Add Comment Asian Cuisine, Seafood Edit

This easy wonton chip would be a perfect garnish for the beautiful Bay Scallop Ceviche I just posted. I normally avoid any in-home deep-fry...

Bay Scallop and Mango Ceviche – We’re “Cooking” with Acid!

admin Tuesday, April 17, 2007 Add Comment Appetizer, Seafood Edit

Most culinary scholars, myself included, credit Peru with giving us ceviche. Although, there are many, very similar recipes all around the P...

Pan-seared Spring Asparagus with Lemon, Balsamic and Parmesan – “Foiled” Again!

admin Monday, April 16, 2007 Add Comment Cheese, Dressings, Vegetables Edit

It’s spring, when a young man's thoughts turn to two things; the other one is cooking delicious fresh asparagus! This is an easy method ...

Got the Monday Blues? Cheer Up…I’m Making Brussel Sprouts!

admin Add Comment Vegetables Edit

Why am I showing this classic fall/winter vegetable (that everyone hates, btw) in spring? Good question…It’s yet another clip that I just co...

All Killer, No Filler…A Few Fun Foodie Clips to Hold You until Monday

admin Saturday, April 14, 2007 Add Comment Weekend Filler Edit

It’s the weekend, and as you know by now I don’t post any original material on my “days off.” And by “day off” I mean 14 hours of answering ...

Croque Monsieur… King of the open-face sandwich!

admin Friday, April 13, 2007 Add Comment Breads, Cheese, French Cuisine, Sauces Edit

Easier to make than pronounce (croak-mon-sir), this is world’s most famous open-face sandwich. According to my French sandwich sources (Wiki...

The Slanted Door’s Caramel Chicken

admin Thursday, April 12, 2007 Add Comment Asian Cuisine, Chicken, Sauces, Spicy Edit

A lo yal viewer of this blog informed me that this recipe still had not been converted from my old blog. This was one of the first clips I e...

How to Make Perfect White Rice

admin Add Comment Asian Cuisine, Rice Edit

Well, since you are going to be making that Caramel Chicken I recently posted, I thought I better post this rice clip also. Truly, one of l...

Cheese Soufflé – Rising to the Occasion

admin Wednesday, April 11, 2007 Add Comment Cheese, French Cuisine Edit

I’m going to let you in on a little secret. Soufflés are easy. Yes, I said it…easy. Especially the cheese soufflé I demo in this video recip...

12 Second Coleslaw… in 42 seconds!

admin Tuesday, April 10, 2007 Add Comment Dressings, Salads, Side Dish, Spicy, Vegetables Edit

OK, I’ll admit it, this doesn’t look like a very exciting recipe, but that’s the point. Sure, the photo is boring. I didn’t even bother to P...

Jerky Chicken – Because I just can’t call it “Jerked Chicken” and keep a straight face!

admin Monday, April 9, 2007 Add Comment Chicken, Spicy Edit

The “Jerk” style of cooking comes to us from Jamaica. The term “Jerk” actually comes from the term “Jerky,” which comes from the Spanish “ch...

TGIGF: Thank God it’s Good Friday!

admin Friday, April 6, 2007 Add Comment Edit

Well, it’s been a hectic week around my kitchen this week, with beginning some private Chef work, and planning/experimenting for my one big ...

Bean and Greens – Fast, healthy, delicious, and it rhymes!

admin Thursday, April 5, 2007 Add Comment Italian Cuisine, Legumes, Side Dish, Vegetables Edit

This “missing” clip went along with the Prosciutto Wrapped Prawns recipe video posted last month. I learned this soulful recipe from my Unc...

Béchamel Sauce - Let’s Turn This “Mother” Out!

admin Add Comment French Cuisine, Sauces Edit

This is the sauce I mentioned in the Broccoli post yesterday, and no, I hadn’t posted it. So here you go. This is one of the five “Mother Sa...

Broccoli Gratin – Why am I staring at you in the check-out line?

admin Wednesday, April 4, 2007 Add Comment Cheese, Sauces, Vegetables Edit

Some things just go great together; chips and beer, warm bread and butter, Britney and K-Fed, and of course, Broccoli and Cheddar cheese sau...

Seared Wild Halibut on White Bean and Garlic Puree

admin Tuesday, April 3, 2007 Add Comment Legumes, Sauces, Seafood Edit

I feel like I have to apologize any time I post a clip from my old blog, since many of my older viewers have already seen it. But, as stated...

Roast Chicken Pan Gravy - Getting to the “Bottom” of Flavor

admin Monday, April 2, 2007 Add Comment Chicken, Sauces Edit

Yes, more gravy! This clip goes along with the already posted “Ultimate” Roast Chicken recipe clip , but was never posted, so here you go. D...