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732 article submissions by the ChefTalk.com community.

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

September is Food Safety Month: Top Ten Tips for Safe Serving

    Anytime is a good time to brush up on food safety in your home or commercial kitchen, but in September the availability of information is bountiful. With outbreaks of Salmonella and Listeria taking center stage on local news programs across the country, food service operators and home chefs need to remain updated and educated on the importance of food safety.         Clean up your act with these top 10 tips for healthy food preparation practices:   Wash Hands for at least 20 seconds with plenty of soap and running water. Be sure to get... read more

Of Barley And Hops Tasting And Discovering Beer

  • by PeteModerator

Written By Chef Peter Martin Having grown up in the restaurant business and being surrounded by great food, I am hard pressed to think of many food related revelations or epiphanies that I have had.  Sure there have been some great moments such as my first taste of Foie Gras, my first bite of a Maine lobster, or the first truffle I ever tasted, but these events were not life altering.  No, these events haven't had nearly the same impact on me as my first experience with great beer.  I wasn't 2 months into my culinary education at New England Culinary Institute, when,... read more

Grilling 101 Part I Charcoal Vs Gas Grills

  • by PeteModerator

  There’s nothing quite like the taste of food cooked over an open fire.  It brings to food additional layers of flavors and aromas that harkens back to a more primal time in humankind’s history.  While our ancestors, both ancient and not so ancient, relied on live fire to cook, we no longer have to mess with it, yet every summer, people across the US spend countless hours standing over grills and barbecues doing just that.  Not because we have to but because we want to.  While much of the world still relies on open fires for cooking, modern Western man does not. ... read more

Perfect for a cold winter's day: Mexican Hot Chocolate

With the weather still being cold especially in Houston, I was reminiscing about some of my favorite cold weather foods. One of my favorites when I was growing up was hot chocolate.  However, since I grew up in a Mexican household, we would often drink Mexican hot chocolate.  It is very similar to your everyday variety, except that traditional Mexican hot chocolate includes semi-sweet chocolate, cinnamon, sugar, and vanilla. In Mexico, hot chocolate remains a popular national drink. Besides the instant powder form, hot chocolate of this type is commonly sold in circular... read more

Cooking For A Tailgating Party

  • by PeteModerator

The sun is shining.  You lazily sip an adult malted beverage as the scent of meat, sizzling over a charcoal fire, wafts through the air.  The kids are happily playing a few feet away, when suddenly, from out of the charcoal fueled haze, a man appears, half naked and painted from head to toe in bright and gaudy war paint.  He screams his war chant at you and you retaliate with one of your own.  Amazingly, no one around you seems to even take notice.  You have left reality behind and have entered into the Tailgate Zone along with a few thousand others, all of whom you... read more

Bordeaux Wines

Bordeaux, (Bor-DOH), is one of the world’s best wines.  But Bordeaux’s geography, nomenclature, grape varieties, and outdated classification system is confusing enough to drive you to drink.  Hmmmm.  Maybe that’s the plan? Let’s see if we can make this wonderful wine more mentally palatable. Bordeaux is a wine, a city and a territory.  Bordeaux is a large region in southwest France named after its principal city.  Bordeaux is also the name loosely applied to any wine emanating from within its borders.  In France, wines are named for the geographical area from which... read more

Packing in Festive Feasting (How To Make Fruitcake w/ Photos)

By Becky Billingsley   A densely packed fruitcake lovingly laced with grape juice is a memorable holiday treat with a creamy texture using this old southern method.   Holiday dishes served at the South Carolina coast have influences from several cultures (German, Scottish, Irish, French, African), but about an hour west of Myrtle Beach the roots run deep to 17th-century England. That heritage is found in a generations-old recipe called Packed Fruitcake.   Pulitzer Prize-winning author Julia Mood Peterkin (1880-1961) wrote about old southern ways in her books and... read more

How To Cook Fish N Chips

There are a few things that I need to say regarding one of my country's most favored foods. Dating back to the seventeenth century, fish and chips have had a long standing as Britain's best loved fast food. Fish and chips are not served in newspaper. The news paper thing is from days gone by. The reason for the use of yesterday's news to serve this fine product was not just our century old tradition of recycling but of course cost. Being that newspaper print is a little toxic people started going off the concept of eating food from it. Cod & Chips! When I return home... read more

Pickled Beets

  • by PeteModerator

  The first time I really enjoyed beets is when I finally gave in and tried my parents' pickled beets. They were a revelation. I couldn’t believe that I had disdained these bright red root vegetables for so long, although I don’t think at age 10 I actually used the word disdained. I doubt I even knew the definition of that word at the time. Well, for the first time in my life my parents did not have to force me to eat my beets. Since then, I’ve come a long way. I love beets, and find many ways in spring and fall to incorporate them into my cooking often.   While my... read more

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