Articles

  1. Thai Coconut Lime

    Love this dish because it’s so versatile. Swap out the veggies with whatever you want (or what you have in the fridge) and use any meat or you can skip the meat and make it vegetarian (I believe it even qualifies as vegan too.) You can make it as spicy as you like by adding Sriracha or rich as you want with the coconut milk. Really you can’t go wrong making this dish.
  2. Featured

    5 Solid Reasons To Pick Cheap Citrus Juicers

    It is not necessary that every buyer is able to purchase a machine that is highly expensive. There is a lot of variety in best citrus juicer that can be explored and purchased from the market.
  3. Advertise

    Contact us about sponsorship opportunities!
  4. Saturday Night Chicken, Sausage, and Shrimp Gumbo

    Gumbo is one of those dishes that are both time consuming and can be easy and relaxing to cook. Somewhat like baking bread, there are parts of the process that need careful attention but plenty of time in between to prep as you go or relax a little. The first step is most time consuming where you cannot turn your back for a moment. In gumbo, the base is a roux, however unlike a blond roux the Cajun roux is cooked to a dark brick red color walking a fine line between burning and developing...
  5. Roasted Chinese Pork Belly

    A couple of weeks ago, I roasted my first suckling pig. Aside from the cracklings, my favorite part of the pig was the pork belly which was even more tender and succulent than the rest of the meat. When I looked online for pork belly, I found several choices. Snake River Farms offered 5-6 pounds, boneless with skin on for $109. Standard shipping (probably not a good idea given the warm weather) was only $9.99. Overnight shipping would have run me $79.99. D’Artagnan offered 12-16 pounds,...
  6. An Oven Roasted Suckling Pig

    This is an article about an oven roasted suckling pig ... but to get to the story of my first experience with roasting a piglet, I thought I should tell you about how I came up with the idea for this pig roast. Please bear with me. A couple of weeks ago I went to the local shelter to help a friend find a cat. While walking past kennels of cats who either studiously ignored me or who endearingly reached between the bars to wave their paws in my direction, I came across a lone mini-Rex...
  7. Some Myths About Beef and Cattle

    I have read a few comments made by pro chefs and home cooks alike about beef and cattle that has encouraged my to write this article about the myths associated with cattle grown in the US.  Please bear with me as I am not a professional writer nor am I experienced in writing articles.  Before I begin, it is relevant to point out that I live in Kansas, which is located in the heart of cattle production here in the US.  Texas and Oklahoma are ranked 1 and 2 respectively in cattle production...
  8. Food Safety As Kitchen Culture

          So, you can filet 150lbs of chicken breasts in an hour. You can slice a clove of garlic into 50 transparent tiles with the tip of a 12-inch blade. You can even flip a loaded 24-inch wok without dropping a single broccoli floret! You may be impressive at a prep station or on the line, but are you equally impressive with your food safety and sanitation practices?      It can be as long as five years between renewals of our food handlers’/food safety manager licenses and certificates....
  9. Cranberry/Orange Parfait with Chocolate Sauce and Toasted Almonds

         With the Holiday season now long over and spring on its' way, this is a good time to clear the pantry of any left over foodstuffs and make room for all the fresh vegetables and fruits soon arriving. One item most of us serve at holiday dinners is cranberry jelly but we rarely find use for it  any other time of year. This dessert idea makes use of any cans or jars of cranberry jelly you may have hiding in your cupboard and you can make it with however much jelly you have on hand,...
  10. Vegan Cuisine - It's Not Just Bean Curd and Sprouts

    "Ewwwww!" groaned the students. "Vegan cuisine? CHEF! Why can't we eat real food?" begged my Culinary II students.  "Vegan cuisine IS real food," I replied. "It's just as real as a Chinese beef with broccoli or a strawberry cream cheese pie." "I'd rather have the beef with broccoli," grumbled Edgar (not the student's real name).  "I'd rather have the strawberry cream cheese pie," sighed Maria (also not this student's real name). "Well surprise-surprise," I announced with a smile, "Over...
  11. Stuffed Potato Appetizers

     In the rush of the holiday season, bringing an offering to a party can be problematic and time consuming. Getting yourself ready for the party after work doesn't leave much time for putting together a creative, tasty appetizer and with all the options available at so many supermarkets, pre made, store bought platters are often the easy way out for many.       Here is a relatively quick appetizer you can make the next time you find yourself wanting to impress without devoting hours to the...
  12. Featured

    Caramel Filled Apple Dumplings

    If you haven’t realized by now that Fall is my favorite season and that apples are one of my favorite foods then either: 1. you haven’t been paying attention, or 2. you are new to this blog and haven’t yet read many of my previous posts. Either way I am not going to bore you today with a rehashing of my previous sentiments. Read a few earlier posts from the last few weeks and you’ll get the picture. The only thing I will say, before moving on to the recipe for today is that this recipe...
  13. Chorizo Empanadas with Avocado Cream

    So we finally had a beautiful weekend, and just in time. This weekend was the first farm event, of the season, for our new CSA. After not joining a CSA for the last few years we decided to get involved again and chose Good Earth Farm, in Oakfield, WI as our new CSA. The event, this past weekend, gave us a chance to meet Nicole, one of the owners, along with a couple of people working for a share. While not much is happening in the fields yet, except for garlic, the greenhouse was in full...
  14. Crabcake Benedicts with Bacon Hollandaise

    Once again we are just a few weeks from the Holidays, here in the US.  With both Thanksgiving and Christmas just around the corner many of us will be hosting family, sometimes for multiple day stays.  Usually I like to keep breakfast an easy affair when hosting family, whether it is bagels from the local bagel shop, overnight breakfast casseroles, or quick, and simple, breakfast breads such as coffeecake or muffins.  But occasionally, I like to pull out all the stops and do something that...
  15. A "No Turkey" Thanksgiving-Roast Pork

    It’s the beginning of  November and we are just a few weeks away from Thanksgiving, which means the foodie blogosphere is abuzz with all things Thanksgiving related. There are hundreds of recipes for turkey, stuffing, cranberry sauce, sides, and all manner of desserts, but you don’t see a whole lot about alternatives for turkey. Sure they are out there, but they are certainly overshadowed by the number of turkey recipes available. I know that there are people out there that won’t be eating...
Loading...