Tips & Techniques

Tips & Techniques: How to Freeze and Store Fresh Peaches

By Tom Jackson
Aug 16, 2017

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Chef Tom shows you two techniques for freezing and storing fresh peaches for use year round. Plus, we make a peach salsa recipe that is sure to impress.

Grilled Peach Salsa Recipe

Ingredients

2 peaches, halved, pitted

1/2 red onion

1 cup cherry tomatoes, halved or quartered

1 jalapeno, minced

1/2 cup cilantro, chopped

1 tbsp mint, minced

1 clove garlic, minced

2 tbsp lime juice

kosher salt, to taste

Instructions

Preheat your grill for high heat (500ºF) direct grilling. Grill the cut sides of the peaches and red onion, just until nicely charred. Do not cook until soft. You want peaches to still have some structure.

Dice the peaches into bite sized pieces. Mince the onion. Combine with the remaining ingredients and toss to mix evenly. Taste and adjust seasoning, as desired.

Posted in Recipes, Tips & Techniques, Appetizers and Veggies

Tips & Techniques: How to Make Quick Pickled Onions

By Tom Jackson
May 9, 2017

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Quick Pickled Onions

Ingredients

1 red onion, sliced thin

3/4 cup water, plus more for boiling

3/4 cup white wine vinegar

1 1/2 tsp pickling salt

Instructions

Bring a pot of water to a boil. Place the sliced red onions in a heat proof bowl. Pour the boiling water over the onions. Let sit for one minute. Strain. Discard the water. Place the onions in a pint sized mason jar.

Combine the 3/4 cup water, vinegar and pickling salt. Whisk to dissolve the salt. Pour over the onions in the jar. Store in the refrigerator for up to two weeks. The onions will be ready to eat after a couple of hours, but best overnight.

Posted in Recipes and Tips & Techniques

Tips & Techniques: How to Make Jalapeño Mustard Aioli

By Tom Jackson
May 9, 2017

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Chef Tom shows you how easy it is to make aioli from scratch. We of course put a twist on it and add a little something extra, but the basics are here.

Jalapeño Mustard Aioli Recipe

Ingredients

1 egg yolk

1 tbsp lemon juice

1 cup extra virgin olive oil

4 cloves garlic, minced

2 tbsp Kansas Flavor Jalapeño Mustard

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Instructions

To make the jalapeño mustard aioli, place the egg yolk in a small food processor or blender with the lemon juice.

Turn the machine on and slowly drizzle in the oil, until fully incorporated and the mixture is thickened.

Add the garlic and Kansas Flavor Jalapeño Mustard.

Store in the refrigerator for up to two weeks.

Posted in Recipes and Tips & Techniques

Tips & Techniques: How to Butterfly a Pork Loin

By Tom Jackson
Apr 14, 2017

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Chef Tom shows you how easy it is to butterfly a pork loin for a roulade.

Posted in Tips & Techniques

Tips & Techniques: How to Make Chicken Stock

By Tom Jackson
Apr 8, 2017

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Chef Tom shows you how to make chicken stock with a twist, he grills the chicken breastbone beforehand to add another depth of flavor to the finished stock.

Grilled Chicken Stock Recipe

Ingredients

1 chicken carcass

4 cups onions, diced

2 cups celery, diced

2 cups carrots, diced

1 bunch parsley, stems only

6 sprigs thyme

1 tbsp whole black peppercorns

2 bay leaves

2 1/2 gal cold water

Instructions

Grill the carcass on all sides to get some char on the chicken.

Combine all ingredients in a large stock pot.

Bring to a simmer on the stove top and reduce the heat. Cook over medium-low heat until the liquid is reduced by half.

Line a mesh strainer, or colander, with cheesecloth. Pour the stock through the strainer. Discard the solids.

Cool the stock to room temperature in a large container, with as much surface area as possible. Chill in the fridge, then transfer to a storage container.

Posted in Recipes and Tips & Techniques

Tips & Techniques: How to Break Down a Whole Chicken

By Tom Jackson
Mar 23, 2017

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Chef Tom shows you how easy it is to break down a whole chicken at home. Save money, and make better food at home with your own chicken stock. Chef Tom is using a Semi-Stiff Curved Boning Knife for this process.

Posted in Tips & Techniques

Tips & Techniques: How to Handle Hot Food While Cooking

By Tom Jackson
Mar 23, 2017

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Just how does Chef Tom move all that hot food without big cumbersome gloves? The answer is simple, nitriles over cotton gloves.

Posted in Tips & Techniques

Tips & Techniques: Does Searing Steak Lock In Juices?

By Tom Jackson
Mar 10, 2017

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You've heard it before, that you need to sear your steak to "lock in the juices" or "lock in the moisture." But what is really happening when you sear your steak? Chef Tom breaks it down for you.

Posted in Tips & Techniques

Tips & Techniques: How to Make Clarified Butter

By Tom Jackson
Mar 3, 2017

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Chef Tom shows you just how easy it is to make clarified butter at home.

Posted in Tips & Techniques

Tips & Techniques: The Truth About Resting Steak

By Tom Jackson
Feb 24, 2017

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Chef Tom puts the theory of resting steaks to the test. We cook five steaks to 125º internal temperature and rest them for different periods of time, from 0 minutes to 12 minutes. We provide you with the results of our test, and you can decide if you want to rest your steaks or not.

Posted in Tips & Techniques