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

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...

Read More

Pork Confit - Part 2: The Quintessential Charcuterie Experience

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...

Read More

Pork Confit - Part 1: A Fine Brine for Swine

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....

Read More

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

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

Read More

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

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...

Read More

Mmm..mmmm…mmmm, Rachael Ray

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...

Read More

Exotic Pomegranate Chicken – Hey, Nice Legs!

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

Read More

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

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...

Read More

Homemade Wonton Crisps

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...

Read More

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

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

Read More

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

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 ...

Read More

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

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...

Read More

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

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 ...

Read More

Croque Monsieur… King of the open-face sandwich!

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

Read More

The Slanted Door’s Caramel Chicken

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...

Read More

How to Make Perfect White Rice

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...

Read More

Cheese Soufflé – Rising to the Occasion

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...

Read More

12 Second Coleslaw… in 42 seconds!

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...

Read More

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

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...

Read More

TGIGF: Thank God it’s Good Friday!

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 ...

Read More

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

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

Read More

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

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...

Read More

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

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...

Read More

Seared Wild Halibut on White Bean and Garlic Puree

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...

Read More

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

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...

Read More