The Cook’s Kitchen

Growing up in south Texas in the 60’s and 70’s gives one plenty of exposure to a variety of regional food.  Seafood like crab, shrimp and redfish from the home-waters of the Gulf of Mexico, Tex-Mex versions of enchiladas, tamales, fajitas and of course barbecue that consisted mostly of brisket, chicken and sausages was at my fingertips.  It would […]

I recently was given the chance to try some Nando’s Peri-Peri Sauce.  There are a variety of sauces available:

Extra Mild Lemon Peri-Peri:  Initial fresh lemon aroma, followed by subtle Peri-Peri flavor that ends with a pleasant lingering mild heat sensation
Medium Peri-Peri:  The original Peri-Peri sauce with perfect balance between lemon, garlic, Peri-Peri flavor & Herbs […]

We recently made the switch in our home kitchen to bamboo cutting boards. They seem to be the new thing because you see them everywhere. They are beautiful with the contrasting light and dark wood. Are they all form, or is there some functional benefits to these trendy little items dressing up kitchens across the […]

My favorite things always seem to change. For the longest time when talking about beef, my favorite cut was a bone-in prime rib roast. In the last year or two prime rib has  moved into the number two spot.  Tri-tip has edged into number one.  A tri-tip roast is one of the most overlooked cuts of […]

I love tasting free samples of new foods at markets. The try-before-you-buy philosophy is a great idea when applied to food. Sometimes an item looks rather bland, but turns out to be remarkably tasty. Other times a sauce that looks great tastes, well, mundane. Once in a while, the food sample is so unusual that […]