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Golden Beet Carpaccio, Local Chevre, Toasted Walnuts and Baby Greens with...
This delicious salad was served up by Chef Patrik Landberg from Charcoal Restaurant. Golden Beet Carpaccio Salad with Goat Cheese and Walnuts 3 lbs. Golden beets 1 cup walnuts 12 sprigs thyme 1/3...
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Ask the Chef – Defrosting
Hello Chef Dan, I have a question about defrosting. What is the right way to defrost food such as vegetables, meat and marine products: fish, escalopes, shrimp,calamari and other. Is it necessary to...
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Skewered and Grilled Lamb with Red Onion Salsa and Herbed Yogurt
Great light summer snack or entrée. This can easily be done with beef, instead of lamb. Lamb Skewers 1½ lbs. boneless lean lamb 1 large onion, grated 3 bay leaves 5 thyme or rosemary sprigs grated rind...
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The Well-Stocked Kitchen: The Pot Rack
Organization is key to the most effective cooking and that means a well stocked, well organized, and clean kitchen. De-clutter your countertops and make certain that you have enough room to maneuver....
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Crispy Asian Oysters with Watercress and Purple Slaw (Chow Chow)
Crispy Asian Oysters 40 shucked oysters, reserve liquid (save bottom shells!) Sea salt and fresh ground pepper, to season 40 leaves watercress, picked 40 each spring roll wrappers (not won-ton!) 2...
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The Well Stocked Kitchen: The Utensil Drawer
THE WELL STOCKED UTENSIL DRAWER Good tools are essential to any craft, and cooking is no exception. Make sure that all of your kitchen utensils are sturdy, kept clean and well organized. You may want...
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The Well Stocked Kitchen: The Oven Ware Drawer
THE WELL STOCKED OVEN WARE DRAWER When it comes to cooking in the oven, there is a wide range of shapes and sizes of wares to get the job done. We have some essentials that all kitchens need, but then...
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Tempura Avocado Stuffed with Lobster and Mascarpone with Sexy Sauce
Recipe compliments of Chef Michael Long This gorgeous dish was a featured recipe from Passion on a Plate cooking class. Lobster and Mascarpone Filling 2 lobsters, blanched, shelled and meat diced....
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The Tao of Ketchup
By Chef Michael Long Ketchup, or catsup if you prefer, is truly America’s Sauce. There is no other condiment or sauce that even comes close. Although the philosopher and author Voltaire once stated,...
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The Well Stocked Kitchen: The Knife Kit
THE WELL STOCKED KNIFE KIT Whether you keep your knives on display, in a knife block or wall magnet, or store them in a drawer, remember that good, sharp, balanced knives are an absolute must for every...
View ArticleWhere We’ve Been Eating…The Seasoned Chef Team Lunch at Linger
There are many benefits to being a part of the talented team at The Seasoned Chef, not the least of which is the delicious food that Chef Dan creates right from our very own kitchen. Every now and then...
View ArticleThe New Food Revolution: Come on Home and Let’s Cook Together
Two people can make good food three times faster than one person! The food revolution should not just be about eating fresh food together but also about cooking fresh food together. Why? Because the...
View ArticleThe Perfect Upslope Lager Poached Jumbo Shrimp with Grapefruit and Three...
Recipe compliments of Chef Michael Long This tasty dish was executed by the students under the direction of Chef Michael at Cheers! Summer Cooking with Craft Beer. Absoultely delicious! 2 cans Upslope...
View ArticleThe New Food Revolution: Basic Kitchen Safety Everyone Should Know
Number one: don’t get burned. Although it speaks for itself, burns in the kitchen slow the cooking process down, hurt like heck, and sour a good mood. A serious burn can even lead to a trip to the...
View ArticleOur Teaching Style for the Home and Recreational Cook…(aka Just Make Good Food!)
The culinary landscape of America has forever changed with the success of cable TV and cooking networks. The friendly invasion into our homes of celebrity chefs such as Alton Brown, Guy Fieri, and...
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