Posts filed under ‘Sauce’

16-Spice Chicken from Mesa Grill


Prep 10 min   Cook 12 min   Eat 22 min

16-Spice Chicken

16-Spice Chicken

This 16-Spice Chicken from Bobby Flay’s Mesa Grill Cookbook is unbelievably good. You’ll want to be grilling all summer with this spice blend once you taste it.  Mix up the blend, place it in a spice jar and you’ll have enough for most of the summer, making dinner a cinch on those long hot nights.  Perfect for pot-luck barbecues too. (more…)

June 4, 2014 at 9:29 am Leave a comment

Vegetable Pot Stickers love “Not Ketchup”.

Vegetable Pot Stickers

Vegetable Pot Stickers

We made Vegetable Pot Stickers, aka as Japanese gyoza at our “A Taste of Asia” Cooking Class during the Chinese New Year. Making Pot Stickers can be therapeutic. These Pot Stickers had a new companion…”Not Ketchup” dipping sauces. (more…)

February 27, 2014 at 9:19 am 4 comments

Easy Lump-free Thanksgiving Turkey Gravy

gravy 2 11-12 IMG_2641Would you like to learn how to make a super easy gravy without lumps this Thanksgiving?  I have a foolproof method that I learned in culinary school that is so simple, you will wonder why you didn’t learn it sooner. That’s how I felt after learning it.  Whenever I am invited to someone’s home where turkey is being roasted, I am always asked to make the gravy.  No problem. (more…)

November 25, 2013 at 9:24 am Leave a comment

How to make Cranberry Sauce for Thanksgiving

Cranberry Sauce 11-12 IMG_2606If you are counting down to Thanksgiving, you may want to start your food preparation and the first thing you can make is the cranberry sauce.  This is a basic recipe for Cranberry Sauce.  Yes, there are other fancier versions – compotes, chutneys, with all kinds of fancy ingredients, but my family demands the basic cranberry sauce – the one on the back of the Ocean Spray package.  If you’ve never made this, it is way easier than pie!  More on pies later, as I am teaching our Pies and Tarts Cooking Class this week. (more…)

November 12, 2013 at 12:12 pm 1 comment

Home Made Spaghetti Sauce. Yum!!

Spaghetti Sauce 10-11There’s nothing like a crisp fall and dewy morning to get you in the mood for cooking up some hearty meals!  Since I’m part Italian, that means making sauce – spaghetti sauce, aka pizza sauce or the base for many other wonderful dishes like lasagna or chicken parmesan.  Yum!!   Last week was my Pizza Class, so I was getting all the ingredients ready so my students could spin rounds of dough and top with my pizza sauce to create their own personal pizzas.  I added lots of oregano to my sauce this time.  Why?  Because it’s been growing like a weed in my garden and Yummed up my sauce even more. (more…)

October 10, 2011 at 7:23 pm Leave a comment

Grilled Pineapple topped with Caramel Sauce

Grilled Pineapple with Caramel Sauce

Grilled Pineapple with Caramel Sauce

It’s Hot in the Kitchen! If you’re like me, you’ve been grilling everything in sight during these HOT summer nights.  Here’s an idea for a healthy summer dessert you can prepare right on the grill.   – Grilled Pineapple, topped with Homemade Caramel Sauce.  This is super easy to make and you will get a lot of ooh-la-las with this dessert!! (more…)

August 26, 2011 at 3:47 pm 2 comments

Barbecue Pork Sliders = Summer Cooking Class hit

Barbecue Pork Sliders

Barbecue Pork Sliders

I’ve been in lazy summer vacation mode during the month of July.  Following the Summer Entertaining Cooking Class on July 7, I took off for a few chilly days in San Francisco and then a few warm days sailing to Catalina Island.  Isn’t summer great?  Now I’m longing for some of the dishes we created at the Summer Entertaining Cooking class on lucky 7-7-11 like the Quick Barbecue Pork Sliders.   I plan to recreate these at a friend’s backyard barbecue next weekend.     I’ve been reviewing the photos from our cooking class and as always the teams pulled together an amazing and delicious meal for all of us.

Gerry & Christine with Peruvian Ceviche

Gerry & Christine with Peruvian Ceviche

Here’s a window into what we made – Border Grill’s Peruvian Ceviche with Pickled Red Onions made by the mother and daughter team, Gerry & Christine.  Umm-ummm!   I had tasted this twice at the restaurant and kept dreaming about it.  Now I can’t wait to make this dish again.  We used Pacific flounder from the Westchester Farmer’s Market, which Tropical Seafoods confirms is a sustainable fish.

Border Grill's Peruvian Ceviche with Pickled Red Onions

Border Grill’s Peruvian Ceviche with Pickled Red Onions

Mary Sue Milliken and Susan Feniger of Border Grill, who lent me their recipe for our cooking class, have been big supporters of making sure we don’t deplete our ocean’s fish and suggest that you visit the Monterey Bay Aquarium’s http://www.seafoodwatch.org/ right on their recipe. (more…)

July 25, 2011 at 8:42 pm 2 comments

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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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