Ingredients 4 – pork blade chops, 6-7oz each to taste – sea salt and cracked black pepper for the soy-balsamic marinade: 1/2 C – extra virgin olive oil 2 – shallots, peeled, small dice 2 – garlic cloves, peeled and … Continue reading
I put on a sausage making demonstation at my annual Big Smoke breakfast in Las Vegas. You can see the video here and get the recipe below. Enjoy! Ingredients 3 1/2 LB pork shoulder (80%/20% fat) 1 1/2 LB pork … Continue reading
Pork tenderloin is one of my favorite meats. Its mild flavor calls out for marinades, sauces, and rubs. It is tender and easy to prepare, and it can be enjoyed hot or cold. Asian flavors go well with pork; they … Continue reading
Whenever the Palmer family gathers in the summertime, my mom’s barbecued chicken will be on the menu. Everyone asked for her secret recipe, which was actually developed at Cornell University in the 1950′s. I call this fireman style chicken, since … Continue reading
“This is a tailgate tribute to my beloved football team. Win or lose on the field, they remain giants to this dyed-in-the-wool fan”. I wrote that in my first cookbook many years ago, but still remain a Giants football fan. … Continue reading
As the weather begins to cool (on the east coast at least) I find it helpful to deal with the transition by incorporating warm breakfasts back into my routine. Here are two ways to get your day started in the … Continue reading
In central New York State, where I grew up, summertime is spiedie-time. Spiedies are beef or chicken kabobs marinated in a locally produced spiedie sauce. Nobody makes their own; everybody buys it by the case to make it through the … Continue reading
By Executive Chef Dustin Valette; Dry Creek Kitchen Whenever I think of summer I immediately think of grilled steaks, warm salads and tomatoes. This recipe includes one of my all time favorite steak rubs, coffee & spice! The pairing of … Continue reading
Local Lamb Rack Saffron Potatoes, Roasted Pepper Piperade, Olive Relish Chef Dustin Valette’s tasting notes When tasting the Ridge 2009 East Bench Zinfandel I felt the bold flavor of the wine stand out. It expresses the true essence of a Sonoma … Continue reading
Whether it comes from a filling station, truck stop or smokehouse market—whatever its style or regional identity—jerky is America’s real road food, a portable source of concentrated protein that makes power bars taste like nothing but candy. Although drying as … Continue reading
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