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How to Cook Filet Mignon in the Oven

In this technique video, I show you how to cook a filet mignon in the oven. While grilling it's great, filet is actually a great cut of steak to cook in the oven - although truth be told, it's actually started on the stove top and then moved to the oven.Continue Reading...

Spinach Salad

In this recipe video, I show you how to make Spaghetti with Artichokes and Tomato. I love recipes like this, because you can make something really tasty and wonderful with just a few ingredients. And you do it in not time at all.Continue Reading...
In this recipe video, I show you how to make Spaghetti with Broccoli Pesto & Chicken. Pasta recipes like this one are great, because they taste like they take hours to make, are really quite substantial and flavorful, but can easily be made in under an hour.Continue Reading...
In this cooking video, I show you how to cook boneless skinless chicken breasts. Chicken is one of the most common foods out there, and the boneless skinless chicken breasts, are perhaps the most common cut of chicken. They taste great, provide you cook them right.Continue Reading...

10 Steps for the Perfect Pork Chop

In this cooking video, I show you how to cook a pork chop. Now in reality, there’s a lot of ways to cook a pork chop, but the most common I use, is Pan Roasting. I start by searing the pork chop off in pan on top of the stove and then finish it in a hot oven.Continue Reading...

How to Cook a Perfect Filet Mignon

In this cooking video, I show you how to cook a perfect filet mignon. Filet is generally among the most tender and most expensive cuts of steak, and if you're going to fork over the cash, you better make sure you cook it to perfection.Continue Reading...
In this recipe video, I show you how to make a halibut, crusted with black sesame seeds, and served with a fresh mango salsa. I love to put halibut together with tropical fruits like mango, because they pair so well together.Continue Reading...

Recipes and Techniques

The Fastest Way to Roast a Whole Chicken

Perhaps my all time favorite way to cook chicken is simply whole roasted. The different cuts provide different flavors and textures, from the salty, fatty skin, to the tender juicy white meat of the breast, to the “tear flesh off the bone” wings and legs…there is something for everyone.  And roasting a whole chicken is actually pretty easy (at least with the right techniques and practice).

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How to Grill Chicken Legs

Ah the Mighty Drumstick. If you’re a fan of meat on the bone, then you’ve gotta be a fan of the chicken leg. They have a ton of flavor, are tender and juicy and just look really cool! They are also perfect for slow cooking on the grill over the open flame. Because of the bone itself, chicken legs need to be cooked a bit differently than boneless chicken breasts or thighs.

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Chicken & Sausage Stew

Today our never ending quest for new and great chicken recipes bring us to the world of stews. Not only are stews generally simple, one pot recipes, but they can also be made with a vast variety of ingredients…including of course the humble chicken.

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Grilled Chicken Kabobs with Vegetables

Ah the Kabob.  Or is it Sish-Kabob? Or meat on a Skewer? Whatever you call it, putting food on a stick is likely as old as fire itself.  And there’s a reason the technique has lasted so long.  Not only do kabob’s taste delicious, they can be the grilling equivalent of a one pot meal.  Here I show you how to make simple grilled chicken kabobs with some summer vegetables.

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The Secrets to UN-Sucky Chicken Breasts

Let’s face it, boneless skinless chicken breasts, perhaps single most common meat on the American dinner plate, often taste like crap. They can dry out easily. They can be tough. Or if they aren’t tough, they’re often flappy and chewy.  And they can taste like cardboard.

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Brown Butter Steak Sauce

The craving: I dream of beefy bites lost in butter.

The palate: utterly rich

The dish: Brown Butter Sauce Over Filet Mignon

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Rosemary Butter Steak Sauce

The craving: Feed me tender steak touched by roasted herb.

The palate: buttery and herbal.

The dish: Filet Mignon with Rosemary Butter

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Blue Cheese Butter Steak Sauce

The craving: Entice me with meat and thrill me with edge.

The palate: racy but creamy.

The dish: New York Strip with Blue Cheese Butter Sauce

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How to Cook Beef Tenderloin

To cook the perfect beef tenderloin, it helps to know a bit about the cut of meat itself. The tenderloin is a long, cylinder shaped muscle that runs along the spine (one on each side) of the cow. It’s the muscle that Filet Mignon are cut from. Because of its location (far from the legs), is does relatively little work, which is one of the main reasons it’s such a tender cut of meat.

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Grilled Chicken Under a Brick

There is something special about cooking a whole chicken. The flavors develop so well, the presentation looks fantastic, and it’s actually easier to keep the meat tender and juicy. I love roasting them whole in the oven, but (especially in summer), you may not want to fire up the oven for a couple hours. That’s when this grilled, Chicken Under a “Brick” recipe comes in so handy.

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