Posts Tagged ‘ professional chef’s secrets ’

Pan-Seared Salmon

March 16, 2012
Pan-Seared Salmon

While working the line at Bocanova, a Pan-American restaurant in Oakland, Calif. I cooked dozens of scallops and halibut orders every night. Cooking that much fish, and making sure each piece was cooked to perfection with the Chef yelling “not yet”, or “too long” in my ear  until I mastered the technique, made me a pro. This recipe/technique will help you master perfectly moist, mouth-watering, delicious salmon. To achieve a great sear on any type of fish, begin with a very dry exterior and a very hot pan. (I prefer an All-Clad pan for searing fish.) Moisture from wet/damp fish will prevent the fish from getting that...

Read more »

The Best Brussels Sprouts

April 27, 2011
The Best Brussels Sprouts!!

I created this Brussels sprouts recipe a few years ago, and it has been a hit at family holiday dinners. It’s also a great side dish for any event. Brussels sprouts have a bitter flavor, and this bitterness is usually what makes them unappealing. You have to do something to them to balance the bitterness out. The worst mistake I see is when they are served whole, with very little seasoning. To balance out that bitterness and add a great kick, I use the sweetness of shallots and brown sugar with a pinch of crushed red pepper for some heat. Brussels sprouts can handle a lot of...

Read more »

Alfredo Cream Sauce Recipe (Foolproof!)

March 13, 2011
Alfredo Cream Sauce Recipe (Foolproof!)

One of my favorite dishes in the world to eat is a nice bowl of pasta. Whether it’s a simple ragu, pesto, or cream sauce, the end result is a bowl of warm, soothing deliciousness. I’ve been making this Alfredo sauce for years, and once you’ve tasted it, you’ll say goodbye to the stuff in a jar! The creamy Alfredo sauce that is the star of this dish was named by Italian restaurateur Alfredo alla Scrofa and served at his restaurant in Rome. Fettuccine literally means “little ribbons” in Italian. The ingredients in this recipe are affordable, simple, and easy to find. The method is also very...

Read more »

Spicy Tilapia Cakes

March 3, 2011
Spicy Tilapia Cake

Growing up, there was always a can of mackerel in the cabinet in our kitchen. My mother and grandmother made amazing mackerel croquettes: nothing but crackers, onions, bell peppers, salt and pepper. They were usually served with smothered potatoes—for breakfast, lunch or dinner! They are wonderful, and I’ve never seen them on a menu in ANY restaurant. The croquette, from the French word croquer (“to crunch”), was in fact a French invention. Croquettes are usually a combination of a protein, breadcrumbs, egg and onion, and then coated with bread crumbs and fried. A cake and a croquette are the same thing, but many people don’t know that...

Read more »