Best Chicken Baste Ever
This recipe (Asian steamed chicken) is one of my favorite dishes, mostly because of the fantastic baste that flavors the meat. This baste is awesome when used as a dip while grilling chicken, or...
View ArticleUpdating your pantry: 3 tips for a healthier kitchen
Many folks, either when finally deciding to get healthy, or “gettin’ back on the horse” have to do some major overhauls of the food they eat, and, therefore, the food they stock. In my business, I plan...
View ArticleSmokey Sweet-Soy Cedar Plank Salmon
I love salmon, especially our local Pacific salmon. When shopping for salmon look for fillets that say “no color added”, and preferably “never frozen”. Some meats can hold up to the cell-busting...
View ArticleOver-salted Bacon (and the BEST poached eggs…)
Nothing’s better than bacon, right? Well, not always… Bacon, even good bacon, can vary from slab to slab. Recently I picked up some of the really good stuff, and was disappointed to find the first bite...
View ArticleCabot Garlic & Herb Cheese Breakfast Sandwich
Cabot Garlic & Herb Cheese Breakfast Sandwich Serves 2 2 brioche buns, split 4 eggs 1/4 cup milk 2 Tbsp. Butter 1 cup diced ham salt & pepper, to taste 2 oz. Cabot Garlic & Herb Cheddar...
View ArticleDeconstructed California Roll Salad
Okay, let’s face it…some folks love to make sushi. Rolling perfect cylinders with their little bamboo mats, slicing perfect rings with their razor sharp Yanagibas (sushi knifes), and topping them with...
View ArticleTraeger Smoked Honey Swai
Swai is a species native to the rivers of Southeast Asia, also known as iridescent shark. It’s not a shark, but rather a catfish. It is found in the Mekong basin as well as the Chao Phraya River, and...
View ArticleThe BEST Corned Beef & Cabbage
In Ireland, the closest traditional dish is bacon and cabbage (more akin to Canadian style bacon or ham). Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used...
View ArticleName one dish…
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View ArticleWhat is a Po’boy Sandwich?
I love sandwiches. Slap some meat, some fresh veggies, maybe a little cheese between two pieces of bread, and you probably shouldn’t turn your back on it around me. With such a massive variety of...
View ArticleMY KITCHEN Outreach ~ New Classes!
GREAT News! We’ve just scheduled three new series of classes with the awesome foster kids from Impact NW, that’s 30+ new students through our 6-week program. Plus, we’ll be adding the optional Food...
View ArticleSloppy Joe Bashed Potatoes
Sloppy Joe Bashed Potatoes 3/4 lbs ground beef 3/4 lbs ground pork 1 Tbs minced garlic 1 small onion, finely chopped 2 celery ribs, chopped 1 orange or red bell pepper, diced Olive oil Salt &...
View ArticleThe Best Caesar Dressing
Our friend Heather asks: Hey there Chef Perry! I wondered if you had a recipe for Caesar salad Dressing? I had a chicken Caesar salad for the first time and I loved it. Store stuff usually all tastes...
View ArticleRamen, the Right Way
First, Some Top Ramen History Momofuku Ando began the Nissin company as part of a small family operation in 1948. Facing major food shortages after World War II, Ando decided that a inexpensive,...
View ArticleEaster Ham Dinner
It’s almost Easter! Here’s my traditional menu…Peach-Ginger Smoked Holiday Ham, Sweet Potato Gratin Stacks, Roasted Garlic Asparagus, and Chocolate Peanut-Butter Pot de Creme! Peach-Ginger Smoked...
View ArticleBraised Lamb Shank Tacos
In the United States, we tend to like chicken as our white meat of choice and beef as our red meat, but 63 percent of the world’s population eats goat. mutton, and lamb. Lamb and mutton are the primary...
View ArticleBeef prices coming down!
Where’s the beef? On dining tables across America, according to Bloomberg. Americans are on track to eat more red meat this year than in the previous 12 months for the first time since 2006, with the...
View ArticlePerfect Ponzu Pork Steaks
I love pork steaks! They’re inexpensive, loaded with flavor, and perfect for quick grilling. 1/2 cup water 1/3 cup ponzu sauce (Asian section) 1/4 cup vegetable oil 3 tablespoons lemon...
View Article5 Steps to Get Your Grill Ready for Spring
Spring’s comin’ baby! Even though I tend to keep the bbq running year-round, I look forward to the more favorably weathered outdoor cooking months, as I tend to have more company around grill....
View ArticleShoalwater Breakfast Oysters
I know that oysters aren’t everybody’s thing, but I love ‘em! This is one of my favorite recipes. In fact, I like these so much that I added them into my second novel, Shoalwater Voices… As Jon’s bare...
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