• Created on 8/15/11 by GourmetM

For most of us, rice is a staple not only in our diet, but also in our cooking repertoire. Cooking rice is a rather straight-forward process of placing the desired amount of rice in a pot of boiling water and allowing the rice to simmer until all the water is absorbed, leaving fluffy grains of rice.   Sounds simple enough, right? As anyone who’s ever faced down a pile of lumpy, clumpy mound of rice stuck to the bottom of a pot can attest, cooking rice perfectly every time is harder than it seems.   Before you even think about adding rice to your boiling... read more

• Created on 8/15/11 by GourmetM

If you dream of throwing down with Bobby Flay, kicking it up a notch with Emeril or cooking some good down home grub with the Neely’s, then getting cast on a reality cooking show is your ticket to stardom. While not every chef will want to step in front of a TV camera, for those that do aspire to be the next Rocco DiSpirito or Paula Deen, here are some tips on how to get on a reality cooking show.     Audition. It’s like playing the lottery – sure, the odds of you hitting the jackpot are low, but if you don’t buy a ticket then you definitely won’t win, right?... read more

• Created on 8/8/11 by GourmetM

While food trucks are the hot trend in large cities such as Chicago, New York and Los Angeles, smaller cities are starting to see this phenomenon catch on. Restaurants on wheels can offer anything from pizza and sandwiches to gourmet ice cream or complex chicken dishes. Many would-be restaurateurs are turning to food trucks because of their relatively low start-up costs. Before you quit your day job in hopes of making big bucks driving around selling cupcakes or burgers, read on to find out the 10 things you need to know before beginning a food-truck... read more

• Created on 8/4/11 by Pete

By Chef Peter Martin   As a young chef, I read countless cookbooks to expand my knowledge and help me develop my own style of cooking.  While I have many favorites there are probably only a few that really helped to truly define me as a chef.  One of those books was Steven Raichlen’s “The Barbecue! Bible.”  I had been dabbling in barbecuing and smoking foods for a number of years by then, but it was while reading that book that I became inspired to really delve into the world of barbecue and learn all its aspects and nuances.   Needless to say, in the... read more

• Created on 5/23/11 by BenRias

by: Ruben Urias There’s no better way to welcome the Spring and Summer weather than with outdoor grilling. Everyone has their favorite dishes, and each culture has a popular item. Among Mexican food fans, carne asada tops the list! When cooked briefly over the high heat of an outdoor grill, these thin cuts of beef brown beautifully and develop excellent flavor. With additional seasonings, these humble cuts of beef become something memorable! The cuts of meat you need for making carne asada are most readily found in the butcher section of Mexican grocery stores... read more

• Created on 5/9/11 by phatch

Discovering the Deli: Corned Beef     Some time ago, I decided my long-term goal would be to open my deli. I grew up on deli food and miss it so - the soft, seeded-rye; stinky chopped chicken livers; the dew on the windows from the corned beefs… corning; the grease-glazed knishes; mountains of yellow potato salad. Delaware is not a haven for such gastronomical delights beyond chicken ‘n dumplings and steamed crabs. My very indiscriminate love of good food was born of my experience with really good deli food. So, in seven years, I want to open a deli. I have... read more

• Created on 5/3/11 by Nicko

by Peter Martin After many false starts, Spring has finally come to Wisconsin this year.  Of course, that means many different things to different people.  To me it means muddy paw prints throughout the house as dogs wade through the temporary pond we commonly refer to as our backyard.  It means a resuming of relationships with our neighbors, who we often don’t see much during winter as the snow and cold keep us all inside.  From a culinary standpoint, to me, it means the emergence of my rhubarb plants and the season’s first fresh herbs.  It means fresh, local... read more

• Created on 5/2/11 by BenRias

by: Ruben Urias For a cold snack on a hot summer day, ceviche hits the spot! The chilled mixture of fresh seafood and produce will satisfy your hunger and cool you down. Many variations of ceviche exist around the globe, each highlighting favorite local ingredients. For the basic Mexican version that follows, you will get a refreshing mixture of fish, shrimp, lime juice, and fresh vegetables. MEXICAN CEVICHE INGREDIENTS: 8 oz. Fish fillet(s), 1/4-1/2 inch cubes 4 oz. Bay shrimp, cooked 1/2 cup Lime juice 1/2 cup Red onion, fine... read more

• Created on 4/27/11 by ChefMorey

Describe 'Making Sausage' here SAUSAGE CLASS by Chef Bob refdrbob@gmail.com   Irish Breakfast Sausage French Apple Sausage Rosemary Sage Sausage Italian Sausage Fancy Italian Sausage Fresh Bratwurst Smoked Kielbasa Cheddar Cheese Kielbasa Mild “Mexican” Sausage Hot “Mexican” Sausage Smoked Bratwurst   SECTION I   Getting Down the Basics   a.             meats b.             spices c.              water d.             skins e.              stuffing f.              smoking g.              nitrates h.            ... read more

• Created on 4/5/11 by BenRias

Of the many Mexican contributions to the American diet, guacamole is among the most popular. While it has many uses, Americans most often enjoy guacamole as a hearty dip for corn chips or as a creamy topping on their favorite Mexican entrée. Guacamole’s mild flavor and subtle texture go well with countless foods and drinks, making it a perfect fit for any party or celebration. The typical chunky style of guacamole familiar to most Americans is made by combining pressed avocados with a variety of diced vegetables, and seasonings. But due to avocados’ rich nature,... read more