All posts tagged: Personal Chef

Cured Egg Yolks

So, I think we should start this off on a note of honesty. I rarely make cured egg yolks because it calls for such an inordinate amount of sugar and salt and you can’t really reuse it once it has absorbed all of the moisture from the yolks. But if you have egg yolks that are still intact from making meringue or an egg white omelette, then this is one of the many things you can do with them. Remember, no yolk left behind. The process is simple and nothing to be intimidated by. You could even do this with your kids, if you have them, but if not – then by yourself or your significant other is just fine. This technique is guaranteed to impress your friends, assuming they aren’t already in the ‘egg preserving’ circle. When I first made these, we had to take off to East Tennessee for a week because my mother-in-law passed out, hit her head and was hospitalized. So, my yolks actually sat in the fridge for 9 days …

(ENDED) Cooking Class: Southern Supper + Stories w/ University School Evening Classes

Do you enjoy cooking classes? Do you like the one-on-one interaction with a culinary professional? Do you enjoy eating a meal you got to watch be prepared in front of you? Well, I’m offering you just that on February 9, 2018! It’s going to be my third year teaching a cooking class with my friends at The University School of Nashville, and I’m truly excited for this year’s class. I’ve decided to share with you some stories from my life growing up in East Tennessee. And I hope that doesn’t feel as boring as I think it does, because you haven’t lived until you’ve gotten off the school bus and seen squirrels being skinned or a turtle boiling in an extra large stock pot. Also, spoiler alert, I don’t recommend this class for my vegetarian/vegan friends. Sorry. If you haven’t had the opportunity to experience a class with The University School of Nashville, then you are missing out. There will be wine, delicious food to gather around, and hopefully you’ll leave with some ‘new’ friends …

Chocolate Mint Simple Syrup

I woke up and lied in bed staring into the ceiling as if it would begin moving like clouds before the rain. I changed my position several times allowing my limbs to find the areas of the sheets that still had just a little chill left. I could hear my neighbor cranking up his F 450 and I was reminded that it was Saturday, the rumble always seemed to beat my alarm clock by minutes, in the annoying way that nature calls moments before your appearance is requested at scheduled event. I swept the gray elephant laced duvet and comforter back, my wife still curled in the sheets, I placed my bare feet on the cold wood floor. The golden light had begun to make its way through the bathroom blinds, the way it does every morning during the six o’ clock hour. Sometimes I lie and stare into it for several minutes, and it often seems like hours, until the light begins to shift. My mind consumed with what the day will bring, and …

A Trip To Stouffer’s Test Kitchen: ‘Kitchen Cupboard’ Commitment

What is it about the combination of sweet and savory tomato sauce dancing around with a blend of rich nutty cheeses intermingled with a joyous melody of herbs and spices that make you feel like you’re a kid again? Lasagna to me was like the Super Bowl of meals because my mom didn’t make it often. So when we saw that box of lasagna sheets setting on the counter, we knew it was happening and the anticipation began to build. But I won’t lie to you and pretend like there were always gourmet 3-course meal at my dinner table growing up – there wasn’t, but we ate pretty well if you consider the fact that both of my parents worked full-time jobs. And it seems that we often want to give frozen foods a bad wrap as though they haven’t made their way to our kitchen tables, t.v. trays, or even the comfort of our beds a few times. I recently received an invitation to visit the Stouffer’s Test Kitchen in Solon, Ohio to get …

Grilled Bone-In Ribeye & Garlic Butter Asparagus from America’s Test Kitchen’s Master Of The Grill Cookbook

I’m not sure why 2016 is in such a rush but it may be causing me to lose track of time. It only seems as though yesterday, I was driving down the highway admiring Spring’s cascade of honeysuckle that laced both sides of the road. It feels like every year, I’m constantly reminding myself to pick honeysuckle to make simple syrup and I never get around to it, but I digress – we’re here to talk grilling. Why, yes – Summer crept in like a thief in the night and without any apology but I’m not complaining. The Tennessee heat is harassing every brow and back with puddles of perspiration, children are frolicking across freshly mowed lawns and backyards are sending up billowing smoke signal invitations to everyone in the neighborhood. Summer is an open invitation to keep your house cool and your oven in hibernation while the grill carries the load for a while. I’m honored to be partnering with America’s Test Kitchen to share some grilling tips and flawless recipes for your summer entertaining. ATK’s …