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689 article submissions by the ChefTalk.com community.

Beef and Mushroom Skewers with Onion Balsamic Glaze

  • by PeteModerator

  I came to a conclusion this weekend. I am terrible at keeping friends. It’s not that I am a mean or vile person. I am very personable and make friends quite easily, but I am terrible at keeping long term friendships alive. I have moved around alot in my life, both somewhat as a kid and more so as an adult and I have come to the realization that I tend to close out chapters of my life, when I move, to the point of letting old friendships fade away. You psychologist types out there would probably tell me that I do this to protect myself from the pain of leaving... read more

Jerk Chicken

  • by PeteModerator

  As I stated in my previous post, work has been keeping me pretty busy the last few weeks. Not only am I working 6 to 7 days a week, but I am also working 10-12 hours each day. That has left precious little time to do much serious cooking, though I have occasionally found the time. Where it really hurts is when it comes to grilling. My grills (1 gas, 1 charcoal and a smoker) have all remained more idle, for the past few weeks, than I like. Summer usually finds me grilling out at least a few times a week, if not more often, unfortunately that hasn’t been the case... read more

The Florodora-A Gin Cocktail

  • by PeteModerator

  It’s been awhile since I’ve been in the gin mood. For the last year I’ve mainly been drinking rum and, my personal favorite, bourbon. But recently I was in a gin kind of mood. It was hot out, unseasonably hot. It was only the beginning of June but between the high heat and the lack of rain the grass, in our yard, has the brown, stunted look and sharp, prickly texture of August. I was in the mood for gin, but I didn’t want anything too heavy and aromatic and, for once in my life, wasn’t in the mood for a Gin & Tonic. Luckily I didn’t have to search far. The folks... read more

Grilled Shrimp Stuffed Jalapeno Poppers

  • by PeteModerator

  It’s been a good summer, so far. My daughter joined her first Tee-ball league which I had to take her to. It was well worth it for the entertainment value alone. Watching a bunch of 4 and 5 year old's trying to grasp the fundamentals of baseball is a recipe for mayhem and hilarity. There were kids that cried the entire time they ran the bases after hitting a ball, kids who couldn’t grasp the concept of running to first base after hitting the ball, first base men who missed every ball thrown at them while they talked to the runner on first, the list goes on and... read more

Chicken Salad - A Lesson in Presentation

  • by PeteModerator

  One of the most important lessons I learned as a young, professional chef was that presentation is everything. Even in the finest of restaurants you can serve the most mundane of foods if you create a spectacular, or beautiful, way to present it. Soups were a classic example of this. Many of the soups we made, at some of the best restaurants, I worked at, in Chicago, Atlanta and New Orleans, were soups that people make at home every day. The only difference was in the presentation. Vegetables were not roughly chopped, but meticulously cut into perfect little cubes.... read more

Grilled BBQ Chicken Pizza

  • by PeteModerator

  Don’t adjust your computer monitor, the sauce on the pizza, in the picture is yellow. Don’t worry, it’s supposed to be that way! In general, I am not a big fan of BBQ pizzas. To me, and I know this is strictly a personal preference, something just doesn’t taste quite right about a pizza crust slathered with BBQ sauce. It’s strange that I feel that way as I am a huge fan of both pizza and BBQ, but together I’m not so keen on it. That is unless it is BBQ Chicken Pizza done my way.   I hate to say it is “my way” as I was introduced to this style of BBQ pizza back... read more

Coca Cola Battered Cherries

  • by PeteModerator

  The original idea for Coca Cola Battered Cherries came about last year while I was working at my Kiwanis group’s annual fundraiser, the World’s Largest Walleye Fish Fry at Walleye Weekend in Fond du Lac, WI. Over the course of 3 days we will thaw, clean, bread, fry and serve approximately 2500 pounds of Walleye. While they are long days and a lot of work there is also quite a bit of down time during which I usually find myself getting into all sorts of trouble. My wife, who had come out to help, had brought along some snacks. Included in those snacks was a bag of... read more

Strawberry Freezer Jam-Jelly Making Made Simple

  • by PeteModerator

  One of my favorite ways to preserve food, besides making pickles, is to make jams and jellies. There’s nothing more rewarding, in wintertime, than to open a jar of jam that was made with fruits picked at the height of their ripeness during the summer. We make a lot of jam and jelly, in our house. I like to make spicy-sweet jellies with Raspberry-Jalapeno and Sweet Pepper-Habanero being two of my favorites. Every year my wife puts up numerous jars of homemade Concord grape jelly and Strawberry Freezer jam, another favorite around our house.   Everyone should have... read more

Indian Inspired Grilled Chicken with Rhubarb Chutney

  • by PeteModerator

  I am a big fan of Indian food, although I have to admit that my knowledge of cooking that cuisine is rather lacking.  Often I find myself just kind of playing around, inspired by the flavors of that country. I can’t really call this an authentic Indian dish for a couple of reasons, the biggest being that I have never come across an Indian recipe that includes rhubarb, but the flavors, as well as some of the techniques were inspired by my limited knowledge of Indian cooking.   Indian Inspired Grilled Chicken serves 6   6 each Chicken breasts, boneless, skinless... read more

Barbecued Ribs with Bourbon BBQ Sauce

  • by PeteModerator

For many of my friends, Labor Day weekend signals the end of summer, and with that, the end of many summery past times. For some of them that means closing up the cabin, winterizing the boat, emptying the pool, and for some that even means contemplating the end of BBQ’ing for the season. Me, I’m just getting started. While I grill throughout the summer, I look forward to cooler temperatures, when I can enjoy sitting outside, tending a slow fire, without having to worry about passing out from heat stroke. Okay, that might be an exaggeration, but I really do prefer... read more

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