09/4/12

Making your own sausages at home

Hey everyone,

I’m a big fan of grilled sausage. Everything from beer brats, to chorizo, to chicken-apple links, to spicy Italian with fresh herbs. I love ’em all!

What I don’t love so much is not knowing exactly what’s going into my sausages, or under what conditions they were processed. Add to that my love for kitchen gadgets, and experimentation, and it’s pretty obvious why I would enjoy making my own sausages so much. Like more heat? You can do that! Think store-bought sausages are too salty? You can change that! Wonder what it would taste like to mix it up with chicken and Thai fish-sauce…give it a try! (Then let me know!)

If you have a Kitchen-Aid, and you haven’t picked up the meat-grinder and sausage attachment yet, you really want to.  It’s a lot of fun!

Here’s a great video I found on YouTube that shows how easy it really is, and, as always, we’re here to answer any questions!

-Chef Perry

08/24/12

Why we like organic

Here at hautemealz.com, we’re fans of fresh, locally grown, organic foods.

We love roadside vegetable stands, food fairs, and the farmer’s market.  There are a lot of opinions (some informed, some not so), on organic foods, on how they are more sustainable and better for the environment, how they are more naturally produced and safer from potentially dangerous chemicals and processes, and how they effect the local community…there are many, many arguments. So, why do we stress the importance of eating these foods?

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06/21/12

Flavor Tip: Flash Grilling

Flash grilling the meats for my Nona Perkins’ ragu!

FLAVOR TIP: Okay, it’s no secret that I’m a bbq junkie…it’s what I do, it’s what I love. So, this added step in the rest of my recipes just seemed like a no-brainer.

If you want to up your dish’s flavor profile by several notches, try this – whenever possible “flash grill” the meat and/or veggies over live fire (or on your gas grill), before cooking according to the recipe.

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03/26/12

Frugal Foodie Video Tip: Be your own butcher

Buy whole chickens, or bone-in breasts, and cut them yourself instead of using chicken breasts. Yes, pre-cut chicken breasts are handy and easy to use but, as we all know, they’re are also a LOT more expensive.

When I find whole chickens on sale, or at a good price, I buy several and go home and have a butcher party!

Legs, thighs, and wings get bagged together; breasts get deboned (leave the skin on, if freezing, to help protect the meat, you can toss it after you thaw the breasts for cooking) and bagged, and, lastly, the backs, necks, and scraps get bagged and frozen to make my own broth later. – If you have the time, make your broth now, let it cool, and freeze in dedicated ice-cube trays for easy use in future recipes.

Butchering a chicken, and deboneing chicken breasts are a lot more intimidating than they are actually difficult to do.

Here are two great video clips that will walk you through the process for each!

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