This video will show you how to dice an onion quickly, without making you cry. More video tips to follow in the coming days. Hope this one is helpful.
So this is an addendum to the addendum (10 Chimneys Addendum) regarding the 10 Chimney Garden Party that was cancelled. I was asked to return and prepare a meal for a Wine Tasting event featuring the fabulous Ruben Moreno (Wine Tasting & Food Pairings Event) The menu was similar to the Garden Party menu, with…… Continue reading 10 Chimneys – Final Update
This is a re-post from last year. It is a quick and easy way to enjoy grilled salmon. As summer approaches, we tend to break out the grill, and cook big hunks of meat, chicken and seafood. Although grilling for some is a year-round experience, summer is unofficially the start of Grilling Season. Most men…… Continue reading Simple Grilled Salmon with Honey Mustard Glaze
I recently posted an article on Butterflying and Grilling a whole chicken (https://cookingsecretsformen.com/2019/06/26/grilled-butterflied-chicken/), and casually mentioned something about a brining article would be posted soon. Well it’s now soon, so here is my take on brining. The process of brining is not hard to do, just takes a little time and planning. You can’t decide…… Continue reading Brining and Grilling
I wanted to follow up on the Garden Party at Ten Chimney’s which I catered. There’s good news and bad news. The good news is that I prepared a wonderful buffet meal for the event and the food was received very well. The bad news is the actual event was cancelled due to extreme high…… Continue reading Ten Chimney’s Event – Addendum
The Ten Chimney’s (http://www.tenchimneys.org/) Garden Party is scheduled for Thursday July 18 and we have settled on the menu for the event. The following photos are not the actual food, as we will wait until closer to the event to prepare the meal, which is a buffet. We will start with cocktails and appetizers at…… Continue reading 10 Chimney’s Catering Menu
Butterflied chicken (or spatchcocked chicken), just means cutting out the backbone so that the chicken lies flat, and in turn, cooks faster and more evenly. Grilled bone-in chicken, is best cooked over indirect heat and then finished over higher heat to crisp the skin. It is hard to do with a whole chicken because inevitably,…… Continue reading Grilled Butterflied Chicken