ChefBud and I first met eleven years ago at a restaurant in Tucson, Arizona called Cafe Terra Cotta. Continue Reading

In this episode, ChefBud teaches viewers how to make three easy but delicious party appetizers. Included here are Sweet Potato Tostadas, Pork Tenderloin with Apricot Chutney Crostini and Sweet Potato, Chilie and Lime Soup.  Continue Reading

Browning meat and the Malliard Reaction

If a recipe says to brown the meat, the author expects that you are going to do just that.  Get the piece of meat nice and browned on all sides.  Continue Reading

This morning ChefBud was preparing for today’s show by cleaning and trimming his pork tenderloin. When he was finished, he had about 1/4 cup of pork scraps. To make use of these, he diced the pork into 1/4 inch pieces. He also diced up the white part of three green onions. Using a hot, non-stick omelet pan, he added a tsp of extra virgin olive oil and then sauteed the pork with the green onions until just browned. Using a fork, ChefBud beat four eggs in a bowl and then scrambled them into the pork and onions with a rubber spatula. Once the eggs were cooked, he sprinkled 1 TBSP of goat cheese over the top and served them with diced avocado. It was a delicious way to start the morning and a great way to use up the excess pork from today’s show.

Today’s show was great: I cooked one of my favorite grilling recipes. below you will find all the recipes I covered on the show. Continue Reading