This is a simple palate-pleasing sauce for a variety of beef cuts such as grilled steaks, tenderloin, and roasts when using the French classic demi-glace. With a slight variation, you will find this same sauce just as...
- Posted November 20, 2017
Brining – The Secret to Tender, Juicy BBQ Chicken
What’s the secret to tender, juicy BBQ chicken? Well, I guess I already gave it away… Brining. Watch Tyler Florence from Food Network show you how it’s done. An even simpler approach is to just use salt...
- Posted November 17, 2017
Buying Fish – Fresh or Frozen?
When buying fish, is it best to buy fresh or frozen? This is a great question as consumers assume that fresh means better. As we will soon discover, however, you should know the facts before buying fish....
- Posted November 14, 2017
What You Need to Know BEFORE You Buy Fish
Fish Facts With the advances being made in transportation, communications, storing, freezing and packing methods, many hard to find foods from every corner of the globe are becoming more readily available to consumers. A variety of meats...
- Posted November 11, 2017
Blame Rachael Ray
So what is it that keeps us from cooking at home? Like many, for me its time… I’m a working mom, so time is a precious commodity! I know I too have been one to indulge in...
- Posted November 8, 2017
Stop Making Hockey-Puck Burgers
Making the perfect burger doesn’t need to be difficult. You just need to start off with quality ground meat and follow a few simple “rules of thumb”. This method, from Sunset Magazine, shows you how to eliminate...
- Posted November 5, 2017
Provencal Veal Stew
The French not to be outdone by their Italian neighbors have a version of their own comfort food, Provencal Veal Stew. The first dish that comes to my mind is a fragrant and delicious veal stew from...
- Posted November 2, 2017
Vegetarian Cranberry-Pecan Couscous
Take your vegetarian holiday dinner up a notch when you add this fragrant couscous to the table. A delicious combination of dried cranberries, a splash of orange juice and toasted pecans added to the mix will receive...
- Posted October 30, 2017
Sauce Merlot for Venison
This adaptation of a classic wine sauce uses merlot to accent the full flavor of the meat rather than over-powering it. You will find it is a quick and simple sauce to make whether you are cooking...
- Posted October 27, 2017
Port, Marsala or Madeira Sauce
Wine sauce one of the most requested sauce recipes that we have found. And we are amazed at how easy it is for the home cook to create. By using one of the three wines for this recipe...
- Posted October 24, 2017
New York Strip Steak with Cabernet Butter Sauce
For steak lovers there is nothing more tempting than a luscious steak with a French wine-butter sauce. This delicious sauce is well reduced so you can still retain all the flavor of a rich sauce without all...
- Posted October 21, 2017
The Art of Barbecue, Grilling, and Roasting
Barbecue, grilling and roasting are considered to be the oldest known methods of food preparation since the discovery of fire. Sauces and seasonings became prevalent additions for the primary purpose of hiding the burned dried-out flavors of over-cooked...
- Posted October 18, 2017
Top 3 Ways to Peel Garlic FAST
While I love kitchen gadgets as much as the next person… There really is no reason to spend extra money to peel garlic. Here are three easy methods that will get that garlic into your pot, pan...
- Posted October 15, 2017
17 Wine Cooking Tips
Wine added to a dish should be cooked uncovered and brought to a low boil, which removes the alcohol, and then reduced to a simmer. For a lighter flavor, add the wine near the end of the...
- Posted October 12, 2017