One of my weaknesses in the kitchen is meats. My chicken comes out dry. My burgers come out dry. My fish comes out raw. Its not my greatest strength. I also listed meats as one of the skills I want to improve upon in 2009. I invited a local chef friend to give me a personal workshop where we covered a wide range of meats using my existing kitchen. She sent me to the store and I came back with...
Burger, sirloin, tri-tip, lamb chops, skirt, beef ribs, wild sockeye salmon, whole chicken and chicken breasts. I'll be splitting this topic up into three posts so as to not overwhelm you, but let's just say that any friends we were able to gather up that night were very happy.
Swiss Alps Bakery – Albuquerque, New Mexico
5 days ago