by Matthew Robinson | May 1, 2015
How To Make Carnitas Me gusta carnitas! Anytime fork tender, fall off the bone, crispy skinned roasted pork is involved, I am in. Wrap this porky goodness in a corn or flour tortilla and I am really in. Carnitas – essentially Mexican style pulled pork –...
by The Culinary Exchange | Apr 29, 2015
If you’ve never tried beets as a dish or tossed in a salad, you’re really missing out. The tough root vegetable might not look like much, but cook it the right way and you’ve got a nicely flavored vegetable that is a perfect complement to many dishes...
by Matthew Robinson | Apr 27, 2015
A Beef Wellington Recipe With Bacon Who doesn’t like Beef Wellington? It is a lovely dish of tender meat and mushroom duxelle wrapped in pastry. It is a dish sure to impress, but not a dish that gets put together in short order. Plus, the use of beef tenderloin...
by Matthew Robinson | Apr 24, 2015
How To Cook Bacon In The Oven When we first hear the phrase “How To Cook Bacon In The Oven” it is intriguing. I admit, I hadn’t really thought about it before. I was always quite happy to cook the bacon in my frying pan over medium low heat until the...
by The Culinary Exchange | Apr 22, 2015
We’ve already discussed how to cook white rice and how to cook brown rice to fluffy perfection. Even still, rice is one of those stubborn foods that can come out wrong even when done with the best intentions. Luckily there are other ways to cook rice –...
by Matthew Robinson | Apr 20, 2015
Steamed Tofu and Vegetables I don’t care what anyone says. I like tofu. I always have. I think it is simply because I have had tofu that was prepared well – often crispy, but always well seasoned and full of flavor. Whether it be tofu and green peppercorn...