by Matthew Robinson | Apr 16, 2014
The Very Versatile Chicken Breast A very long time ago the great culinarian Jean Anthelme Brillat Savarin wrote… “Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or...
by Matthew Robinson | Apr 9, 2014
Tomato Sauce There are some recipes that are must haves in our repertoire. Tomato sauce is one of them (See helpful video at the end of this post!). Not just because there are lots of noodles to cover, but because basic recipes are also the foundation for great...
by Matthew Robinson | Apr 8, 2014
5 Spice Mix Recipes As we come out of the Winter deep-freeze, I always find myself getting more and more excited for cooking. I don’t know if it’s the type of ingredients that come into season in Spring time, the fact that I can fire up the BBQ again or...
by Matthew Robinson | Apr 3, 2014
Post the Roast – Leftover Pork After roasting large pieces of meat, unless you were feeding an army, leftovers are inevitable and something to look forward to. There are tons of things you can do with leftovers. Creating something brand new from leftovers is...
by Matthew Robinson | Apr 2, 2014
The Butcher’s Challenge – A Pork Shoulder I think it may have been an unconscious meme. It was not necessarily my intent to get the whole 14 pound roast pork shoulder, but once a meme sets in, it is hard to shake. First, it was the lady talking about the 6...