08/13/13

Slicing boneless pork safely and easily

Grilling pork

Photo by Robyn Medlin Lindars, http://grillgrrrl.com Use with permission.

When grilling boneless pork ribs, I like to do them Korean style, in long thin planks about 1/2 inch thick.

This allows me to fully cook the pork very quickly, keeping the meat moist and tender on the inside, while forming a nice crust (but not burning) the outside, when cooking directly over very hot coals.

Also, by increasing the grilling area of the pork, I get a lot more flavor from both the fire and any spices I’ve rubbed the meat with.

thin sliced pork

However, boneless pork ribs are slippery little suckers, and can be difficult to cut evenly and safely, when raw.

One trick we use often is to unwrap our ribs and place them on a plate or cookie sheet in the freezer for about 10 minutes. Flip and chill another 5 minutes, and the meat will have frozen just enough that it’s no longer slippery, and is firm enough to slice evenly.

Just a note: if you slice your ribs the other direction, into very thin (1/8th inch) squares, let thaw completely, and sprinkle with a little salt, it’s awesome when added raw to hot Asian style soups and hotpots (the boiling broth cooks the meat almost instantly).

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This method will also improve your Cup O’ Noodles or bowl of ramen like you wouldn’t believe!  Just make sure that water is boiling when you add the meat.

Chef Perry
hautemealz.com

07/27/13

Dicing, blanching, and peeling tomatoes

tomatoes-638x638Heyya hauties!

It’s summer, and that means tomato season!

Now’s the time to hit your Farmer’s Markets and get your ‘maters at the peak of juicy, delicious ripeness.

Next week’s meal plans have tomatoes in several recipes, and a couple of them require some special preparation. So, I popped into the hautemealz.com test kitchen, and whipped up a couple of quick and simple “how to” videos to show you how easy it really is to dice, blanch, and peel tomatoes.

If you haven’t already, be sure to follow our YouTube channel, so you don’t miss a single video…we have some great ones coming up!

Enjoy!

-Chef Perry

How to Dice a Tomato

A very simple, safe method of dicing a tomato for the home cook.

Peeling a Tomato

Simple instructions of blanching and peeling tomatoes

07/10/13

Diabetic-friendly BBQ Sauce

I originally created this recipe for my dad, who was diabetic but loved his barbecue.

The key ingredients are the low-carb ketchup, and the brown-sugar substitute.

Most of the rest can be tweaked to your liking.

I’ve passed this recipe along to dozens of friends and family members who were trying to eat healthier, or were diabetic as well, and it always gets rave reviews.

diabetic friendly bbq sauce

CHEF PERRY’S Diabetic-Friendly BBQ Sauce

12oz low carb ketchup
1/2c apple cider vinegar
1tsp onion powder
1Tbs garlic powder
½ tsp dry mustard
1Tbs ground ginger
1Tbs smoked paprika
1tsp lemon juice
1/4c sweet cream butter
1/4 c equivalent brown sugar substitute* (to taste)
1Tbs salt
1Tbs coarse black pepper
2 Tbs Franks Red Hot Sauce (opt)

Combine all ingredients and simmer 1 hour.

Baste onto meat during last ½ hour of cooking and/or serve warm at table.

*If you’re having trouble finding a brown-sugar substitute, use your favorite sugar-sub, and add 2 tsp. of molasses.

Makes 56 1-tablespoon servings.

Per Tbs – Calories: 16, Fat: 1, Sodium: 8, Carbs: 1.3, Protein: .5

Enjoy!

-Chef Perry

PS – If I’m cooking brisket, shoulders, whole pig, or anything with “drippin’s” I’ll usually mix in a half cup of that broth to every cup of the above sauce.


MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

 

07/3/13

New “Kid Friendly” Recipe Steps

Heyya hauties…keep an eye on your upcoming hautemealz.com meal plans for our new “Kid Friendly” icon:

Kid Friendly recipe

These are steps in the recipe that are easy and safe enough (no sharp knives, or hot pans) for your youngest and least experienced “sous chefs” to handle!

The Kid Friendly icon will be followed by specific instructions, as well as tips and ideas for making the job easier (and less messy) for your prep-monkeys.

Get a little help in the kitchen, have some fun family time, and who knows… maybe even start training your future personal chef!

-Chef Perry

07/1/13

4th of July BBQ Tips

We have a great guest post today from our friend’s at JES Restaurant Equipment! Check out the infographic, below, on some very common mistakes that grillers make, and the corresponding tips to help make your 4th of July cooking the best it can be!

grilling

Now that the weather’s warmed up, millions of people are firing up the grill and cooking up delicious meals. But how many of you are making these common grilling mistakes?

  • Pressing your burgers flat with the spatula (smooshes the juices right out)
  • Cooking too fast (or too slow – don’t forget the sear!)
  • Burning your sauce (put sugary sauces on when you’re almost done cooking)
  • Cutting into meats without letting them rest (resting the meat for about 5 minutes seals in the juices – thicker cuts need even longer)

We focused on tips for a gas grill (like the popular Holland Grills), but these tips will work equally well on charcoal grills.

Easy tips for grilling like a pro! (Infographic)! (Infographic)

 Add This Graphic To Your Website for Free

Source by JES Restaurant Equipment

04/16/13

Chef Chris’s Mushroom Pan Sauce

SC2 Chris2

If you joined us for last weekend’s Hautemealz Supper Club party, you know that, for our demonstration of the making of classic sauces, Chef Chris’s Mushroom Pan Sauce totally stole the show!

Giving credit where credit is due, we’re posting that recipe first, and will follow up this week with:

Chef Terry’s Cheese Béchamel (Mornay) Sauce
Chef Perry’s Classis Pomodoro Sauce
Chef Terry’s Lemon Mousse

(These will be live links, as the recipes are posted.)

Thank you everyone for joining us for another fantastic evening, and we look forward to doing it again soon!

-Chef Perry

Chef Chris’s Mushroom Pan Sauce

A lot people, when they sear a nice steak or chop, they take that pan and toss it in the sink to wash. In doing so, they are throwing out some of the best flavor of the meal.

Those nice, crispy bits left in the bottom of the pan…are called the fond. Fond is the residue of the natural sugars that have been cooked out of the meat and caramelized to the bottom of the pan. This fond is the foundation of most of those wonderful sauces that you get at your favorite high-end restaurant, and one the the foundations of fine cooking in almost every cuisine.

Active Time: 5 min.                                                       Total Time: 15 min.


  • ¼ cup red wine
  • 1 cup low sodium beef broth
  • 1 ½ tsp. olive oil or butter
  • ½ lb. mushrooms
  • 1 shallot
  • 2 tbsp. Italian parsley
  • 1 Tbsp. butter
  •  Salt & pepper to taste

Pan Sauce Mise

For this demonstration, Chef Chris used 8oz of beef short ribs (pictured, but not served) to create his fond.

Mise en Place

Thinly slice the shallot and the mushrooms. Measure out the wine and the broth.

Preparation

After frying your steak or chop, in a pan over high heat, reduce the heat to medium, and add the olive oil or butter to pan. Sauté the mushrooms for about five minutes. Add the shallots and sauté for another two minutes.

Turn heat back up to high, and deglaze* the pan with the red wine and cook until reduced by half. Add the beef broth bring to a boil and cook until reduced by half, again. At the end add the butter and allow to thicken slightly.

SC2 Mushroom Pan Sauce1

Slice the rested meat, across the grain, drizzle with pan sauce, and serve.

Chef Chris served this sauce over a simple zucchini, pan seared briefly in butter, with a dash of salt and pepper.

*Deglaze: loosening the browned bits or “fond” from the bottom of the pan by heating the pan (after removing the meat) and adding water, broth, or wine. Deglazing works best in a cast-iron, or stainless steel pan. “Non-stick” pans do not produce adequate fond to deglaze, or create a pan sauce.

04/8/13

Food Bloggers Against Hunger…5 things you can do, starting today.

Food Bloggers Against HungerThe International Food Bloggers Conference has asked food bloggers to dedicate a post today (April 8th) to discuss hunger in America. This day of awareness is hosted by The Giving Table. Here’s more about it from the NY Times.

So, let’s discuss this…

1 in 5 children are hungry in America.

Yes, America. They live in Oregon, Washington, California, Dallas, New York, Colorado, and every other state. From coast to coast there are millions of children who have no idea where their next meal is going to come from.
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04/1/13

3 Tips for Organizing Your Recipes – from professional organizer Julie Starr Hook

art.recipe.rsThe best organizing decision I made for 2013 was signing up for Hautemealz.com!

Being a professional organizer, I am always looking for new ways to get organized. Hautemealz.com has certainly been my meal ticket for organizing my family’s meals.

As a member of Hautemealz.com, I get the weekly excitement of checking out what amazing new recipes I get to make and shop for the following week.

Once I have printed the recipes, I organize them the following ways:

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03/19/13

Tips for Healthy Weight Gain

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Most folks, myself included, are more focused on healthy options for LOSING weight, but for some, especially the elderly, rapid weight loss is an unwelcome and dangerous problem.

For people in this situation, especially when facing decreased appetite, healthy options for GAINING weight, can be just as important…

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