by webdev | Dec 14, 2017 | Recipes
Braised Short Ribs are relatively easy to do, yet they just take some time. It’s a terrific beef alternative because it gives you another delicious red meat option. We use boneless short ribs and dust them in flour and fresh thyme, and then pan sear them. Then, we add...
by webdev | Nov 30, 2017 | Recipes
Hams are super easy — whether it’s a shoulder, picnic or spiral — they’re already smoked or cooked, so you’re actually just warm/heating it. During this segment, Chef Colin put some scores on the sides of it that will expand as heat gets into it. We added a...
by webdev | Nov 30, 2017 | Recipes
For a standing rib roast, Chef Colin typically uses a CAB 109 export rib roast. The 109 export has the cap removed and perhaps is the most common bone-in rib that is used for a standing rib roast or ‘prime rib’ (keep in mind that although that classification is used...
by webdev | Oct 25, 2017 | Recipes
All the flavor without as many calories. Enjoy this Chef Colin special! 3 cups cooked oatmeal, quinoa or wild rice 2 cups cooked and diced butternut squash 2 tablespoons Extra Virgin olive oil 1 cup diced celery 6 oz. turkey sausage 1 cup diced onion 1 tablespoon...
by webdev | Sep 22, 2017 | Recipes
The pork tenderloin itself is really lean. The trick is to marinate it, then grill it, then finish it in the oven. The slices can be pink and keeps its delicious flavor. It also picks up any flavors you put with it. Check out the segment. Add mashed potatoes on the...
by webdev | Sep 21, 2017 | Recipes
Get in the pumpkin spirit with this “to die for” recipe for muffins. Enjoy! (Yield: approximately 2 dozen small or 1 dozen large) 2 1/4 C. Sugar 2 C. Vegetable Oil 4 Eggs 4 C. Flour 1 T. + 1 t. Baking Powder 1/2 t. Salt 1 T. Cinnamon 1 t. Ground Ginger 1...
