Normally at this time of the year I write about holiday foods, be they for Easter or Passover. I LOVE holiday foods, probably because I only cook them once a year. This year I decided to head in a different direction. Normally this is a summer time meal as it uses only the freshest of produce. I live in…Continue
Added by Joseph Yacino on May 15, 2012 at 10:42am — No Comments
It is the time of the year that many of our clients are eating more fish. This is an adaption of a dish I grew up with. Fresh poached and flaked tuna replace the canned version. The dried "Italian Blend" herbs and powdered garlic are substituted with fresh mint and garlic. Canned tomatoes have been left in, but feel free to use your own tomato concasse (skinned and seeded) diced tomatoes. Whole cherry tomatoes would be fantastic too.
Mint you are saying to yourself, really? Pazzo…Continue
Added by Joseph Yacino on March 8, 2012 at 1:20pm — No Comments
This week I have the unique opportunity to showcase one of Houston’s up and coming chefs, Alexandra Earle. She is a pastry chef at one of Houston premiere restaurants, The Rainbow Lodge. The lodge has an excellent rustic atmosphere that culminates with their luscious menu turning your dining experience into a complete foodie zenith. If you have not eaten there yet, get there. One of my mottos has always been- treat yourself. I began my interview with a Q&A with the chef about her journey…Continue
Added by Average Annie on December 6, 2011 at 12:53pm — No Comments
Christmas is coming the geese are getting fat
We've all heard the this Christmas carol. Having goose at Christmas time used to be a staple and slowly gave way to the Christmas turkey. If you have never had goose, give it a try, be ahead of the trend and help this tradition return.
Goose meat is richer and darker than turkey. It has a higher fat content than poultry, but a lot of the fat melts away during…Continue
Added by Joseph Yacino on December 5, 2011 at 9:02am — No Comments
Added by Joseph Yacino on November 6, 2011 at 1:19pm — No Comments