Methods & Madness... Class 15: Sausages & Such Recipes & Ramblings from Chef School Pork butt… last week we braised it, this week we ground it up. I sure didn’t know how useful pork butt is! This was our first lesson in forcemeat, ...
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Pork Butt with Port and Prunes
Methods & Madness... Class 14: Meat Part 2 Recipes & Ramblings from Chef School This week’s class we came straight out of the gate cooking. We were braising a trail with the tougher cuts of beef, pork, and veal, and needed plenty of time to ...
Stacked Grains with Avocado
grains, greens, and grins... I am 14 weeks into professional French cooking classes. If there is one thing we know about French cuisine, it’s how much the French love butter, meats, and sauces. So when my friend Sophia asked me to take a detox ...
Santa Maria Tri-Tip Tacos
Methods & Madness... Class 13: Meat Part 1 Recipes & Ramblings from Chef School With Super Bowl around the corner, this week’s recipe for Santa Maria Tri-Tip Tacos with Guacamole and Salsa is a perfect game day winner. It was all about beef ...
Moroccan Chicken with Turmeric, Mint and Olives
Methods & Madness... Class 12: Poultry Part 2 Recipes & Ramblings from Chef School Looking for a meal that is inexpensive, simple and delicious? This week’s classroom technique of braising and stewing makes that possible as it uses ...