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Showing posts with label Tips and Techniques. Show all posts
Showing posts with label Tips and Techniques. Show all posts
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How Not to Make Roasted Pork Loin with Grapes and Rosemary Cream Sauce

Well, you can’t win them all. This perfectly fine looking pork roast was the victim of a few easy-to-make mistakes, and hopefully by watchin...
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Cauliflower Pizza Crust – Don’t Let the Name Fool You

The major problem with this cauliflower pizza crust is that there’s already something called pizza. If you’d never heard about pizza before,...
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Shrimp Etouffee – Desperate Times Call for Delicious Measures

I won’t go into the sordid details of how I came into possession of substandard shrimp, but it did afford me the opportunity to demo a few t...
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Crab-Stuffed Deviled Eggs – I Love to Say I Told You So

I love deviled eggs, and have probably had fifty different versions over the years, but these crab-stuffed beauties may be my favorite. The ...
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How to Peel Garlic Like a Boss…Like an Actual Boss

People throw the term “like a boss” around very casually these days, but when I say this technique shows how to peel garlic like a boss, it’...
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Gorgonzola Cream Sauce – Now with Cream!

Since we’re heading into rich and creamy sauce season, I thought I’d use a nice hunk of Gorgonzola as an excuse to post a tutorial for a cla...
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“Local” Roasted Beets with Goat Cheese and Walnuts – Kill Once, Cook Twice

They say if you video blog long enough, you’ll eventually post a snuff film. Okay, so no one says that, but that’s what this roasted beets w...
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Broken Spaghetti “Risotto” – There’s a Good Reason for Those Quotation Marks

This broken spaghetti “risotto” is many things – a fun-to-make recipe; a visually unique pasta dish; and a great alternative to the same old...
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Roasted Chicken Broth – Part 1 of The Ultimate Chicken Noodle Soup!

People throw around the word “ultimate” these days with total disregard for its actual meaning…and I’m no different. I was planning on posti...
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Boil-n-Bake Baby Back Ribs – Crime Against Nature, Or Just Guilty of Being Delicious?

Here’s what I know: I took some baby back ribs, simmered them for an hour in a flavorful liquid, glazed them in sauce, roasted them in the o...
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Balsamic Beurre Noir – A Black Butter Sauce Any Femme Fatale Would Love

It’s too bad I didn’t go to film school. If I had, I could have done a clever play on the film noir genre for this balsamic beurre noir rec...
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Creamy Mushroom Meatloaf – An Experiment in Letting Your Meat Loaf

If you’ve ever said goodbye to someone, and on the way out added a hearty, “Hey, don’t let your meat loaf!” then I just gave you a virtual h...
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Deboning a Turkey by Proxy

After posting my turkey ballotine photos from Thanksgiving, I was inundated with requests (demands) for a video demonstration. Of course, th...
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K.I.S.S. Turkey

After being inspired by watching dozens of celebrity chefs' favorite turkey techniques over the last few days, I decided to show a turke...
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Turkey Gravy with Porcini Mushrooms and Marsala Wine – Make-Ahead So You Don’t Get Behind

They say timing is everything; to which I would add, “was” everything, and “will be” everything. So, with that in mind I present this “make-...
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How to Reheat Soggy Leftover Pizza

I’m not sure when or where I started reheating leftover pizza using this stovetop method, but it’s one of my favorite kitchen shortcuts of a...
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Spatchcocked Spatchcock

“Spatchcock” refers to the method of cutting open a whole chicken, so that it sits flat in a pan, or on a grill. However, it wasn’t always t...
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Fig Brulee with Burrata Cheese – Let’s Burn the Top of Some Fruit!

I love a crème brulee as much as the next portly chef, but when you consider the custard base is egg yolk-thickened, sweetened heavy cream, ...
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