Tag Archive | "cooking tips"

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Panko Crusted Crispy Chicken Finger Sandwiches

Posted on 13 May 2009 by ChefBud

I really like these simple and light Crispy Chicken Fingers.  Apart from being so delicious another benefit is that I know that they are made with fresh wholesome ingredients.  In this show I walk you through making the chicken and offer two tasty sandwiches that they are particularly nice in.  Be creative and have fun in the kitchen. Continue Reading

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A Very Quick Cuban Mojo Dinner

Posted on 24 February 2009 by TheChefsWife

To make a really quick dinner tonight, try tossing some veggies in a Mojo sauce before putting them on skewers.  Use what you have but we like boiled fingerling potatoes, mushrooms, cherry tomatoes, red onion, red peppers. and green onions.  Continue Reading

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Roasted Chicken part 2 (stock)

Posted on 20 February 2009 by ChefBud

This is my first LIVE COOKING SHOW. I know what you are thinking: it is part 2. I will do part 1 later. Continue Reading

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O.H.I.O. only handle it once

Posted on 17 February 2009 by ChefBud

I do not know who said it first but OHIO can be applied to almost anything in your life.

It works like this: The more times you handle something the less efficient you are.

Now I understand that the worst part of cooking at home is the cleanup. It is important to be organized and streamline your movements. When I am chopping vegetables I use an empty produce bag as a little trash bin right in front of my cutting board. I do not need to make a mess of the counter and I don’t make trips to the bin. When I’m done I throw the bag away and the counter is clean.

Try prepping with the dishwasher open and load it as you go.

Try this in other moments of your life; a good example is mail. Don’t just toss all the mail on the counter when you walk in. Sort the junk mail right into the recycle or trash bin while it is still in your hand.

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Dirty Mushrooms!

Posted on 12 February 2009 by ChefBud

So I am making a caramelized pearl onion and mushroom sauce. I like to use a teaspoon of dried porcini powder for a nice rich mushroom taste. I also use a few big handfuls of fresh crimini mushrooms for nice meaty mushroom texture.

The criminis I picked up were filthy.

I use no water when cleaning mushrooms because they are like little sponges. They soak up all the water and lose their nice texture and do not saute well anymore.

So, to get them clean I use a little brush and carefully brush all the dirt off. It’s that simple.

They make little mushroom shaped brushes for this. I recomend using a pastry brush. To avoid overflow in my gadget drawer, I try not to buy things I don’t need. It looks like a 1″ wide paint brush. It’s great for many other tasks around the kitchen too.

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