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Recipe Blog
Chef Jeff Huff

Chef Jeff Huff

Monday, 25 November 2013 13:52

Turkey Day Q&A

How Much Turkey for How Many Guests?

Typically count on about 1 pound to 1 ½ pounds of full bone in turkey per guest to allow for a bountiful meal with enough for leftovers to send along with your guests. No, each guest won't eat a full pound or more of turkey nor will a turkey shrink dramatically. But, a large amount of the weight consists of bone, skin, neck and other not eaten parts of the bird (meat that is not scraped clean from the bone and fat). Yes, there is some shrinkage but not enough to skew your calculations.

Tuesday, 19 November 2013 20:16

What Ingredients Do Top Chefs Use?

As we approach the holidays, hearty dining and rich foods tempt us more than ever. It's also a time when we pay particular attention to what our favorite celebrity chefs prepare for their families. Just because they can whip up a mean lobster mac and cheese doesn't mean top chefs drown everything in butter. Here's the skinny on the surprising ingredients they use to make good-for-you food taste anything but.

Monday, 11 November 2013 19:37

Marinated Mushroom Snack

This is a quick and easy 'antipasto' snack that's a snap to make and holds well in the refrigerator for several days. Double the serving and you have enough for a few days. Also great for an appetizer when socializing.

Monday, 11 November 2013 19:24

Tips from the Chef for Holiday Cooking

Recently I wrote about mise en place or pre-preparation to help ease the work of meal preparation. Following that I wrote about some fundamental food items to have on hand for quick and easy menu planning and preparation. Today let's put that all together as you begin to think about Thanksgiving Dinner and upcoming holiday meals that you may consider making for family and friends. In planning ahead you can minimize the time in the kitchen and maximize your time enjoying the company of your guests.

Monday, 04 November 2013 13:50

Tilapia WithTomatoes, Olives and Capers

Make a big splash with this delicious low-calorie talapia recipe made with tomatoes, olives and capers.

Wednesday, 30 October 2013 13:30

Slow-Cooker "Arroz" con Pollo

Try this healthful, south of the border, slow-cooker "arroz" con pollo made with cauliflower, red bell pepper and nopales.

Wednesday, 23 October 2013 15:22

Salmon Chowder

Try this easy-to-make, delicious and healthful Salmon Chowder with salmon fillet, turkey bacon, zucchini and onion.

Wednesday, 23 October 2013 14:29

More Crock Pot Cooker Tips

The weather steadily gets cooler as we move further in to Autumn and our culinary thinking turns more and more to comfort foods and our slow cooking recipes. Last week we discussed some pointers when slow cooking with our crock pots, Dutch ovens and braised or stewed recipes. Today we'll finish up with some more tips when considering slow cookery.

Tuesday, 15 October 2013 11:32

Charred Gazpacho

We are thoroughly enjoying the beautiful autumn weather here with temperatures hovering in the mid eighties. Hardly the blustery weather parts of the country are experiencing. So for these warm days we still have the opportunity to enjoy some chilled menu offerings.

For today's continuing series of Tips from the Chef we'll visit some things to remember when cooking in your Slow Cooker/Crock Pot. As we move into autumn and approach the holidays, some cooking tips just may come in handy. So, let's dive right in.

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