Let’s Start A Movement!!

Bringing Back the Family Meal How do we do it? We see the gap in communication in our family on a daily basis and we just can’t seem to take the steps to fix it. I am going to go out on a limb here and suggest to you that the solution is in your…

Country Calzones

Between Pizza and a Calzone, Sometimes it’s a tough choice. I know they are essentially the same thing, but there is just something enticing about all that good stuff wrapped up in a fresh dough pocket that just makes me happy to eat. I haven’t had a really exceptional one from a take out for…

Russian Dressing

Russian and Thousand Island Dressings are often confused. The are both close in color, and are both mayonnaise based. Russian however has a spicier kick to it as the Thousand Island is sweeter. Also, Thousand Island has A bit different texture from the sweet pickle relish that is used in it. I almost never use…

Proper Knife Skills To Make Your Cooking Shine

If you went to Culinary School, (I did not) one of the first things you are taught is basic knife skills. The same holds true at most restaurants. New hires in the kitchen do most of the prep work. This helps to master the cutting techniques needed to prepare the food properly. Proper cutting, slicing,…

Enchilada Sauce Like No Other

I like Mexican cuisine. Normally when I go out to eat, I find myself at a Mexican Restaurant very often. The way they combine and layer flavors just makes me happy. One of my favorite things are Enchiladas, Pork, Beef, Chicken, or Cheese. I love em all. Sometimes I order with chille Verde sauce and…

Perfect Roast Chicken and Pan Sauce

Poulet Roti (French for Roast Chicken). Roasting a chicken properly takes practice, I know it should be a simple thing, but all to often the results are a dry bird or underdone. Now one thing you will have to get used to is the fact that you will see some red close to the bone….

Fines Herbs Butter- Something to keep on hand

I like to keep herb butter on hand. It is useful in a lot of recipes, and if you already have some in the freezer, that’s just one less step in the preparation. You can use it to Roast a chicken, Place a pat on a resting steak, Add to sauces as a finisher, the possibilities…

Low And Slow Series- Burnt Ends

Yesterday I shared my Brisket Method with you. If you decide to smoke the whole Brisket instead of just the flat, you can make the BBQ delicacy of Burnt Ends. I know burnt doesn’t sound very appetizing, but these little nuggets of goodness will change your mind fast. Burnt Ends are the made from the…

Low And Slow Series- Brisket

Now it’s time to talk about What most in competition BBQ consider the Holy Grail, The Brisket, Brisket is a challenging cut to cook. If not done right it can be dry and tougher than shoe leather. But when it is done right, it is one of the most flavorful cuts from the beast, in…

The Best BBQ Sauce

Barbeque is one of my favorite things to eat and prepare. I;m talking about real slow smoked meats with a hickory fire. There is just something about preparing a brisket or pork butt the night before and getting up early in the morning to start a fire on the pit and letting the smoker do…