Monthly Archives: August 2010
Grilled Brined Pork Chops with Caper and Parsley Salsa Verde
Pondering a perfect pork chop. To brine or not to brine? The answer is simple... yes. The better question is why wouldn't you brine? And lastly the question that many of you are asking, "Huh? what's a brine, and why should I use one...and on what?". In the most basic form a brine is wet ...
Broiled Tilapia in a Fresh Tomato and Sherry Orange Thyme Sauce
What goes up must come down. I looked out from my kitchen stage one last time and saw an audience of ...0, empty chairs and a strange uncomfortable silence. Just days ago the space that had been filled with the deafening laughter of busy fair goers- funnel cakes in hand, was now empty, quiet, and a little ...
~Summer Fest~ Fritto Misto with Roasted Garlic and Parsley Aioli
Keep it simple, keep it fresh, and keep your life in balance. I was recently quoted in the Orange County Register with a few simple words: "keep it simple ..." The writer had asked me what 3 things I wanted the fair goers to walk away with after attending my cooking class / demonstrations. It was an easy question ...
Summer Fest~ Corn and Serrano Salsa with Lime Cumin Vinaigrette
"Tell me who your friends are and I will tell you who you are" ~ I recently stumbled onto "Summer Fest", a group of bloggers who are cooking up and chatting about summer vegetables. I'm always looking for some new inspiration to get my creative juices flowing- so of course I'm in. Who wouldn't want ...
