Culinary 101

Dry Rub

Posted by on Sep 1, 2017 in Culinary 101, Food Journal, Uncategorized | 0 comments

Dry Rub

Print PDF     1 Tablespoon Kosher Salt 2 teaspoons chili powder 1/2 teaspoon black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 Tablespoons brown sugar 1. Place all of the ingredients into a bowl and stir to combine. Store in a tightly sealed container. Please enjoy this how to video! Local Business Directory, Search Engine Submission & SEO...

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How to Make Pumpkin Puree

Posted by on Oct 27, 2015 in Culinary 101, Food Journal | 0 comments

How to Make Pumpkin Puree

Print PDF How to make pumpkin puree – Looking around my house right now is kind of making me laugh at myself. This year I got this idea in my head to decorate with real fall/winter produce – beautiful pumpkins (sugar pie and Jarrahdale), butternut , spaghetti and acorn squash are lining every shelf in the room lol. I think that I may have went just a little bit overboard……well, maybe not. I do have a very serious pumpkin addiction lol so this may work out perfectly. Anyway, that’s not why I started writing this :)Today, I wanted to share with everyone an easy...

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Cajun Seasoning

Posted by on Sep 2, 2013 in Culinary 101, Food Journal | 0 comments

Cajun Seasoning

Print PDF Cajun Seasoning – (recipe and video tutorial (coming soon) follow) – Now days, when you go to the store (like a regular grocery), it seems like the spice isle has more blended spices then individual spices. You commonly see things like “steak rub, Cajun seasoning, seasoning salt, pizza seasoning, jerk seasoning, southwest seasoning” and the list goes on and on. I think this is great and convenient except for one little thing. I feel like you lose control of your recipe. Let me explain. Say you went to the store to buy Cajun Seasoning. Then you bring your...

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How to Roast a Bell Pepper

Posted by on Jan 16, 2013 in Culinary 101, Food Journal | 0 comments

How to Roast a Bell Pepper

Print PDF How to Roast a Bell Pepper – (instructions with a video tutorial follow) – The other day my husband and I were driving home from our daughter’s ballet practice and I saw a sign for a farmers’ market that read “$10 for 60 pounds of produce”. I do enjoy going to farmers’ markets, but on this particular day, the kids were a little extra tired and needed to eat and so on and so forth so, we drove home. Well, after about five minutes of being home, my curiosity got the best of me and we loaded up the mini-van and headed back to the...

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Grilled Chicken – Also, a Little Extra About Brines

Posted by on Jun 12, 2012 in Culinary 101, Dinner, Food Journal | 0 comments

Grilled Chicken – Also, a Little Extra About Brines

Print PDF Brines - A couple of weeks ago I was invited to one of the local high schools to do a cooking demonstration. Before the demo started, I was talking to one of the assistants in the class, Bob. He was super nice. Anyway, he had asked me how to keep chicken breast moist when you grill it and I had told him that I have a really great little brine recipe that I put my chicken in. I had also told him that after the demo I would write the recipe down for him. Unfortunately, I totally forgot. So, Bob, I hope you see this article because I’m going to include that recipe in it....

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How to Caramelize an Onion

Posted by on Feb 3, 2012 in Culinary 101, Food Journal | 0 comments

How to Caramelize an Onion

Print PDF How to Caramelize an Onion Caramelizing an onion is a great way to add flavor to a dish. It is also a basic culinary skill. One which we had to master in Basics class, the first class at Le Cordon Bleu. There are just a few steps, patience is required. 1. The first thing you need to do is peel and chop your onions. If you slice them with the grain (from top to bottom) they will hold their shape a little after you cook them and you will end up with pretty curls of onions in say, your French Onion Soup. If you chop them against the grain, or dice them, they will not hold their...

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