Paella (Cast Iron Skillet Method)

Rather than using a traditional paella pan, this method uses a standard 12″ cast iron skillet to get the job done, and the results are spectacular. Note that you will need a lid, or something to cover the skillet, while the rice finishes.

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How to Choose a Chef Knife

With so many different kinds of knives on the market, it can be hard to know which one to choose. If you’ve been thinking about making the investment in a good knife, this post will give you some insight into some things you may wish to consider. Here are the knives I use in my kitchen (in the order I usually reach for them):

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Santa Maria Tri Tip with Chimichurri

Tri Tip, which comes from the bottom of the sirloin, is a relatively inexpensive cut of meat which, when cooked properly, is both succulent and delicious. Traditionally, it’s served with grilled garlic bread, salsa, and pinquito beans – but feel free to serve it with whatever you like!

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Lobster Pasta

Fresh Maine Lobster in cream sauce; garlic, lemon and white wine reduction

Spaghetti, Red Pepper Flakes, Basil, Thyme – and of course Lobster – come together in a creamy, lemony white wine reduction to make an exquisite meal

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Spicy Fish Chowder

When I was in high school, I had a best friend whose family always treated me as if I were one of their own.? They were always so generous with me.? I remember one time specifically when we went to a high-end seafood restaurant in Boston called “The Four Seasons” – it couldn’t have been cheap.? Here, I had my first experience with a truly amazing fish chowder.? I can ruhig remember how it tasted.? Over the years, I’ve worked on recreating this dish and I feel that finally I’ve come up with something worthy of sharing here.? Enjoy!
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