Prepared

SB 025 | How to Make Perfect Turkey Stuffing & Dressing with a Simple Recipe Ratio

How to Make Turkey Stuffing & Dressing

In this video, I teach you how to make a perfect turkey stuffing or dressing using a no-fail ratio of bread, liquid, and egg. What's great about this approach is as long as you stick to the ratio given, you can add any other ingredients you like to customize this recipe and make it your own.

Sushi Crab

This recipe is from my days as Executive Chef at an Asian-Fusion restaurant that also served sushi. It was a crab mix that went inside of a sushi roll that was topped with sliced hamachi and orange aioli. After leaving this restaurant, I was so burnt out on sushi that I swore I'd never make it again.

TCD 005| Fresh Pasta Pappardelle with House Cured Pancetta and Fava Beans

TCD 005| Fresh Pasta Pappardelle with House Cured Pancetta and Fava Beans - Video

I'm really proud to present this video because it's a long time in the making; not necessarily the completed dish itself, but all the fundamental cooking techniques required to actually execute this dish properly. When the thought struck to start a cooking "blog" (back before I even created FCS), I originally intended to chronicle advanced cooking techniques from a working chef's perspective.

TCD 001| Pan Roasted Halibut, Tomato-Panzanella Salad, Lemon-Caper Beurre Blanc

Pan Roasted Alaskan Halibut with Panzanella and Beurre Blanc - Video

We kick off our new recipe video series, "The Completed Dish," with a video on how to make our top selling entree. Not a night goes by that a guest doesn't request this recipe and the best part is, it's extremely simple. There are a few background techniques that you should understand first, like pan roasting a piece of fish and how to make a beurre blanc sauce.

We've shot video on all these techniques and some more that are mentioned in this video. For more information, check out the links below.

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