Chicken may be the ubiquitous of meats, and the boneless, skinless breasts the most ubiquitous of chicken cuts. They are pretty cheap, very versatile, and just about everyone likes them…if they are cooked well. In this video, I’m going to show my favorite way to cook boneless chicken breasts.
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Pork tenderloin is one of my favorite things to cook. It is tremendously versatile, works great with all kinds of other ingredients, and is one of the leaner healthier meats available. That said, to fully appreciate it, it needs to be cooked well, and there are some specific do’s and don’ts that will ensure insure a tasty, tender, and moist pork tenderloin. Below, and in the video, I explain how to cook a pork tenderloin, and I think you may be surprise with how simple and quick it is. Hope you find this cooking technique helpful, and enjoy you pork tenderloin!
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There are a lot of ways to cook pork chops, and unfortunately I can’t cover them in all here. However, I can show one of my absolute favorites, and the one that I think every home cook needs to know – Pan Roasting. A pan roasted pork chop (assuming you use the right techniques) has a great sear on the outside which creates little caramelized bit and pieces that have a ton of flavor. At the s
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I really like to incorporate nuts in my cooking, and pinenuts are among my favorites. I first used them in making fresh pesto, but soon after, I started throwing them in all kinds of recipes. Like most nuts, pinenuts really benefit from a quick toast, and in this cooking video, I’m going to show you how to do it. Toasting pinenuts (and any nut really) b
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There is no reason to be intimidated about cooking a filet mignon. While I have many friends and family that get nervous about steaks…they really are one of the easier things you can cook. To me, the Perfect Filet Mignon has a salty, crispy outside, and tender, juicy, medium rare center. The perfect Filet has aromatic hints of rosemary, and the savory nuttiness of brown butter. Below, and
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I love coming up with new recipe for tomatoes, and incorporating sun-dried tomatoes into your dishes open up all kinds of new possibilities. In this technique video, I show you how you can make your own sun-dried tomatoes at home, in the oven. It takes a bit of time, as they roast slowly in a low temperature oven, but there’s so little work involved, you can make them with your eyes closed.
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Toast just about any nut, and you bring out the natural flavors and make the taste more intense. In this cooking video, I show you how to toast almonds. It’s a very simple technique, but sometimes the simplest things can add the touches that make a good dish, outstanding. I won’t toast nuts every time I use them, but if I want to ensure a stronger flavor and a nice crunchy texture, this is t
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Toasted walnuts are fantastic both in recipes, or just on their own. Like just about all nuts, toasting them (either in the oven or on the range) brings out additional flavor by "exciting" the essential oils in the nut, and creates a more powerful aroma. As a side benefit, once the walnuts cool off a bit, they also have crunchier, more appealing texture. The cooking technique that I show you
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Roasted red peppers are great as an ingredient in dishes and sauces, but also on their own. As part of anti-pasta plate, on a sandwich, or just a bit of cheese and cracker, they are very versatile. The best thing is that you can do it at home in about ten minutes, and without any special equipment. In this cooking video, I show you had to roast a red pepper directly on a gas burner, and then
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Most of us recognize that garlic is great in all shapes and forms. Today I want to give you another shape/form - Roasted Garlic. Garlic that has been roasted off in a low (under 300 degree) oven for about 45 minutes changes its taste and texture dramatically.