From: iFood Recipes on Fri, Oct 31 2008 6:47 PM

I’m using canned salmon for this delicious recipe. Why? Well, first of all, every grocery store carries it. Secondly, caned salmon is almost always wild salmon. And lastly, it’s cheap! I’m not going to go into the wild vs. farmed salmon debate here (you can Google it), but wild...

From: iFood Recipes on Fri, Oct 31 2008 6:47 PM

When making wonton soup there are two basic approaches; make highly-seasoned, full-flavored wontons and cook them in a fairly plain broth, or make a more plain, subtlety flavored wonton and cook it in a highly-seasoned, full-flavored broth. You know we have to consider that old Yin Yang balance ...

From: iFood Recipes on Fri, Oct 31 2008 6:47 PM

If you watched the Wonton clip, we are using the same fold here. So, after making these two dishes, you should really have that technique down. This is a very adaptable recipe as you can use almost any seafood in the stuffing. Even left-over cooked salmon would work. I went with a very light lem...

From: iFood Recipes on Fri, Oct 31 2008 6:47 PM

One of my earliest, and fondest, culinary memories was sitting as a young child at my Aunt’s kitchen table, watching her roll these stuffed cabbage leaves. Along with my Mom, Grandmother and Grandfather, my Aunt Angela and Uncle Bill (who’s been mentioned on the site a few times) wer...

From: iFood Recipes on Fri, Oct 31 2008 6:47 PM

The “Jerk” style of cooking comes to us from Jamaica. The term “Jerk” actually comes from the term “Jerky,” which comes from the Spanish “charqui” (Char-key), which is basically meat dried over a slow wood fire. Today “Jerk” doesn&rsquo...

From: iFood Recipes on Fri, Oct 31 2008 6:47 PM

The base to this cheese soufflé is our classic Béchamel sauce that has been posted previously. PLEASE note: in this demo I start with a 2 cup batch of Béchamel to which I add my 4oz. of grated cheese. BUT, I only use 1 cup of the cheese-infused Béchamel for this recip...

From: iFood Recipes on Fri, Oct 31 2008 6:47 PM

The Slanted Door is a very popular Vietnamese restaurant in San Francisco. It’s always packed with locals, tourists and visiting celebrities. One of the most popular dishes there is called “Caramel Chicken.” This stunning dish is an amazing combination of sweet, spicy, and salt...

From: iFood Recipes on Fri, Oct 31 2008 6:44 PM

Mini pizzas are quick and easier versions of the conventional pizzas and taste quite good ..this is how I make them..first off make the tomato sauce for which i cook in a small quantity of oil, a few tomatoes with ginger peices and green chillie to taste, add salt and some thickening flour like ...

From: iFood Recipes on Fri, Oct 31 2008 6:44 PM

Well, since you are going to be making that Caramel Chicken I recently posted, I thought I better post this rice clip also. Truly, one of life’s simple pleasures, it’s amazing how many requests I’ve received for a rice lesson. People are terrified of cooking rice for some reaso...

From: iFood Recipes on Fri, Oct 31 2008 6:44 PM

Easier to make than pronounce (croak-mon-sir), this is world’s most famous open-face sandwich. According to my French sandwich sources (Wikipedia) the name is based on the verb croquer, "to bite hungrily," and the word monsieur which means "mister." So, I guess this basically translates to...

From: iFood Recipes on Fri, Oct 31 2008 6:44 PM

It’s spring, when a young man’s thoughts turn to two things; the other one is cooking delicious fresh asparagus! This is an easy method for cooking this delicious spring veggie, and NO we are NOT going to blanch them first. Why the all caps? Well, Day 1 of vegetable cookery in most old sch...

From: iFood Recipes on Fri, Oct 31 2008 6:44 PM

Most culinary scholars, myself included, credit Peru with giving us ceviche. Although, there are many, very similar recipes all around the Pacific Rim. In fact, I’ve done a Tuna Poke clip which is really the same thing. Basically what happens with ceviche is the protein in the scallops (or...

From: iFood Recipes on Fri, Oct 31 2008 6:44 PM

Pomegranate juice makes an excellent marinade for chicken. It’s sweet, tart flavor works really well, especially with the middle-eastern spices you’ll see me add in this demo. I marinated mine overnight for 12 hours, but a full 24 would be even better. The most common requests I get ...

From: iFood Recipes on Fri, Oct 31 2008 6:44 PM

Luci Lock shows you how to make a warming dish of comfort food using fresh Italian ingredients.

From: iFood Recipes on Fri, Oct 31 2008 6:44 PM

On this busy Monday morning, I didn’t have the time or energy to go surfing around the web gathering extensive info on what makes a rice dish a Pilaf. Early translations of “pilaf” simply refers to rice, or other grains, being cooked in oil and then in stock. As far as I’...

From: iFood Recipes on Fri, Oct 31 2008 6:44 PM

This is my favorite Asian-style noodle salad. There are so many different flavors, temperatures and textures mingling together. I love almost any pasta salad with meat, but what I really love about this one is the chewy rice noodles I use as the base. As you’ll see, they don’t really...

From: iFood Recipes on Fri, Oct 31 2008 6:44 PM

Well, as you may have read in another post a few days ago, I’m getting ready to leave for Sonoma for the Dry Creek Valley “Passport” event. So, as warned, here is another older clip converted from my previous blog. It will be new to most of you and is a classic recipe. In part ...

From: iFood Recipes on Fri, Oct 31 2008 6:44 PM

Luci Lock shows you a great alternative to grain-loaded crackers using jicama slices.

From: iFood Recipes on Fri, Oct 31 2008 6:43 PM

The method is basic. Infuse some garlic and herbs in a nice olive oil, and then gently poach the spice-rubbed tuna in this delicious bath. I cooked mine sort of medium-rare-medium, so there was a bit of pink inside. But, if you like you tuna cooked all the way through, that’s OK, you&rsquo...

From: iFood Recipes on Fri, Oct 31 2008 6:43 PM

Growing up, one of my favorite “special occasion” meals was grilled lamb chops, and of course the always present, bright green, jar of mint jelly. What a great combination! Now, this just wasn’t my Mom’s secret combo, every restaurant we ever dined at, that served lamb ch...