New post over at Happy Valley Chow! Make sure you stop over to check out my recipe for an Everything Crusted Pork Roulade, Stuffed with Scallion Cream Cheese, and topped with a Cherry-Ancho Espresso Sauce. Soooo good! While you're at it make sure you follow my new blog, Facebook, Twitter, Instagram, and Google+
Sunday, November 24, 2013
Wednesday, June 12, 2013
Hey Everybody! Just a reminder that Happy Valley Chow has a new location. Make sure you stop by, check out the new site, leave some comments and follow my various social media outlets to stay up-to-date. Hope you're all doing well!
Thursday, May 23, 2013
Want the recipe for this delicious Grapefruit Mint Sorbet?? Well you're going to have to go over to Happy Valley Chows new site to get it! http://www.happyvalleychow.com
If you use a RSS reader website like feedly, make sure you add Happy Valley Chow by copying and pasting http://www.happyvalleychow.com/blog into your reader of choice and follow!
Thursday, April 25, 2013
Do you want this recipe?? Well you're going to have to go to my new blog to get it! Make sure you update your readers so you can see all my posts as soon as I make them. Or of course join my various social media outlets!
Monday, April 15, 2013
Hey Everybody! If you haven't guessed or don't already know. Happy Valley Chow has a new home. So please stop by and check it out and make sure you follow the blog and all of the other forms of social media! Thanks for being such loyal followers!
Monday, April 1, 2013
Happy Egg Sammich Monday! You are going to notice a common theme in the next few recipes, chipotle in adobo. A small can goes a long way, so when I used it to make my Smoked Red Chimichurri I still had quite a bit left over. I absolutely love the stuff, Bobby Flay has definitely got me hooked on it (Since he seems to use it in every recipe). So, naturally, I hate using a little bit of it and throwing it away. Usually what I do is just buy a can, puree it and then keep it in the fridge for other purposes. It adds a wonderful smokiness and heat to anything you are making. So, without further ado, Episode 3 of Egg Sammich Monday, I bring to you the Southwest Eggie!
Wednesday, March 27, 2013
Sous Vide...I love it...it's my favorite cooking method. It produces the most amazing, consistent results. So, of course when I am asked to come up with a sous vide recipe, I jump at the opportunity, because I get to do something different! I saw the other day a picture of a steak with a beautiful, vibrant, green chimichurri sauce...a sauce just alive with color. I look out the window and all I see are grey skies, snow, cold and basically death. I decided that I was going to stick it to old man winter and make something summery like beef kabobs with chimichurri sauce. That's right, I'm tired of you winter, I refuse to succumb with my tail between my legs and make some kind of soup (Not that there is anything wrong with soup). Of course, old man winter responds with more snow...thanks jerk!
|Dueling Water Baths|