Monthly Archives: May 2012

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Eric LeVine: Five Star Chef of a Different Sort Talking Chop with Chef Eric LeVine Champion Chef Inspires Hope Ung: Chef Eric LeVine, five-time cancer survivor, is on a mission Checking In With Chef Eric

A Dessert of Tastes and Texture…SOFT, SILKY and SMOOTH

With every season that passes, it opens another door to explore, another opportunity to embrace a season and another invitation of life to accept. As we eat, the senses are stimulated, the brain goes into hyper drive and everything is illuminated. This dessert was a play on the textures of Soft, Silky and Smooth. I […]

My Cupcake War

While I am not a pastry Chef, I do enjoy playing with all types of pastries. I believe in having fun and playing in all food mediums. These cupcakes are just a few styles that we are doing, though we are working on more flavors. Enjoy!

Chocolate Bread Pudding

Chocolate Bread Pudding is one of my favorite ways to use up croissants as well as chocolate that is used for coating. This can be served as a dessert or on your brunch menu, I always love a side of fresh whipped cream or maybe even some cinnamon carmel whipped cream to top it off […]

Corn and Shrimp Chowder

          A farmers market or roadside stand is the best source for sweet corn. The natural sugars in the corn begin converting to starch the minute the ears are picked, so freshness is critical. Look for cobs with crisp green husks and dry, brownish silk that extends out the top (yellowish […]

Parties and Wine Tastings

When you are hosting a dinner party or supper club, decide in advance what wines you would like to serve, selecting ones that will complement your menu. If you are planning a party where everybody contributes a bottle of wine, ask each guest to bring a different wine until all the wine slots are filled. […]

Apple, Fennel Celery Salad

                  Ingredients 3 tablespoons extra-virgin olive oil 2 1/2 tablespoons apple cider vinegar 1 1/2 tablespoons coarsely chopped fresh tarragon 2 teaspoons fresh lemon juice 1/4 teaspoon sugar 3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves 2 small fennel bulbs, thinly sliced […]

Recipes Using Various Types of Chili Powder

  Keep your taste buds Fired Up with these recipes using various chili powders made from dried and ground Ancho, New Mexican, Chipotle, Aleppo, Anaheim and Serrano chilies.  Each chili produces a unique flavor, smokiness, sweetness and heat level.  These distinctions mean that each chili will combine with other ingredients differently to create a specific result and flavor profile.  Enjoy and Fire It Up!    

All About Garlic

Garlic: A Love-Hate Relationship Like generations before us, we seem to have a love-hate relationship with garlic. For centuries garlic has been the bogeyman of ingredients. The upper classes thumbed their noses at its strong smell and considered it food fit only for laborers. Consequently, garlic was assigned strength- and endurance-building attributes. Egyptian slaves built […]

Grilling Seafood

Firm-fleshed, thickly cut fish, such as tuna, salmon, swordfish, halibut, grouper, or sea bass, cook best on the grill. Shellfish, such as lobster, shrimp, scallops, oysters, and mussels, also benefit from a light charring on a grill.   

Jalapeno Sticky Wings

Kick off your 4th of July BBQ with this bangin’ wing recipe- a perfect addition to your grilling repertoire.  Serve them with your favorite cooling cocktails because they’re fiery.  Try them with Mango Coladas or non-alcoholic Gingery Peach Coolers  and Fire it up!

Working with Chocolate

The best chocolate for dipping is called couverture. Couverture contains a high proportion of rich cocoa butter, and has a deep color and shine. It comes in a solid block or in easily meltable “coins.” It breaks with a clean snap and will l…iterally melt in your mouth (because its melting point is just below […]

Chopped Experience

This article was written for before my Chopped episode aired back in January. I wanted to share this article because I have been contacted by a few of the blog reads to share my experience and I figured this article summed it up well. Again, this was before the Chopped episode aired.

Chicken and Egg Three Ways

Thoughts and ideas in creating the item Using eggshells as a vessel for food is a classic concept. The picture shown is how we serve it in our dining room. We also use the same concept for catered events as a small plate station. I love the concept of using 100% of everything in our […]