It has been six months since Rona & I graduated from Pro 1 Chef School. We are both excited to be back in the classroom to learn about ethnic cooking, palette development and food paring in Pro 2 classes. In Pro 1 we learned about techniques and ...
Meat
Spaghetti with Bolognese Sauce
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, ...
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 ...
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 ...