J – Bearnaise Sauce is not just for “French food” … and poached salmon does not have to be bland. I know this, but I wanted Luke’s take on it. My experiences with him tell me it will be anything but bland. Expect heat somewhere, especially because we still had … Continue reading
C — Today, Luke brought along another chef, Chris. He works with Luke at Taylor’s Kitchen. Jim’s really excited. Chris is going to make a sweet chili pepper sauce. Jim’s been talking about this sweet chili pepper sauce for weeks. He hasn’t stopped talking about it since he had it for … Continue reading
L — Go fishing. Catch a salmon. Now what? (Warning: Blood and guts photos.) The return of Fall is a glorious time for hunters and fishermen in Sacramento. September is the opening of dove season, which flows directly into salmon season, then deer, then duck and then sturgeon. Salmon is … Continue reading
J – Roasting a chicken should not be complicated! One would think. Not so with a large number of recipes I’ve run across. They try to do way too much: butter, herbs, chopstick insertion under the skin… cutting in half and crushing it over high heat under a foil-wrapped brick… … Continue reading
J — “What do you want to have with it?” Not sure. “What’s in the box?” “Peppers and …” The dialogue goes like that for about 10 seconds. Then, we’re cooking. Not much more is said. On this morning, Luke was breaking down a fresh-caught salmon and cooking a dish, … Continue reading
C — I am having one of those moments. One of those moments where I wish my sarcasm wasn’t taken so seriously. It happens often here at Be Mindful. Be Human. It’s the end of tomato season and we have pounds and pounds of tomatoes. Yellow teardrops, cherry, and better … Continue reading
J — The most expensive cuts of beef don’t make the best steaks. Here’s a hanger steak I seared for the Kale Salad and the Steak King recipe. As I recall, it was really tasty and cost me a whole lot less than a rib eye or strip steak. Several … Continue reading