labthe6702

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 meals (wow, she made a tuna melt in 30 minutes!). It’s simply t…

Pomegranate juice makes an excellent marinade for chicken. It’s sweet, tart flavor works really well, especially with the middle-eastern spices you’ll see me add in this demo. I marinated mine overni…

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 Creek Valley,” which is an annual event showcasing the wines, …

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-frying, but as you’ll see in this clip, these go so fast, and …

Most culinary scholars, myself included, credit Peru with giving us ceviche. Although, there are many, very similar recipes all around the Pacific Rim. In fact, I’ve done a Tuna Poke clip which is re…

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 for cooking this delicious spring veggie, and NO we are NOT…

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 converted from the old blog and want archived here for your v…

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 emails, and comments, and questions like, “do you have a ta…

Easier to make than pronounce (croak-mon-sir), this is world’s most famous open-face sandwich. According to my French sandwich sources (Wikipedia) the name is based on the verb croquer, "to bite…

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 ever filmed and posted on YouTube, and probably the recipe I…

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 life’s simple pleasures, it’s amazing how many requests I’ve…

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 recipe clip. The soufflé is one of those recipes that Chefs like…

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 Photoshop in some colorful veggies! When most people think o…

The “Jerk” style of cooking comes to us from Jamaica. The term “Jerk” actually comes from the term “Jerky,” which comes from the Spanish “charqui” (Char-key), which is basically meat dried over a slo…

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 catering event I do every year. I will share more on that i…

This “missing” clip went along with the Prosciutto Wrapped Prawns recipe video posted last month. I learned this soulful recipe from my Uncle Bill many years ago, and since that time it’s been one o…

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 Sauces.” In traditional culinary training, students first mas…

Some things just go great together; chips and beer, warm bread and butter, Britney and K-Fed, and of course, Broccoli and Cheddar cheese sauce. As you’ll hear in the video this clip was inspired by w…

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 ad nauseum, I want all the clips I’ve previously filmed to…

Yes, more gravy! This clip goes along with the already posted “Ultimate” Roast Chicken recipe clip , but was never posted, so here you go. Don’t think of this as a recipe. Think of this as a basic cu…