It is National Chip & Dip Day!  Melbourne’s Chef Curtis recommends his dip for quesadilla’s, a topping for grilled fish, or with your favorite chips. Spicy Yogurt Avocado Dip  1 onion 1 avocado 1 jalapeno 4 garlic clove juice of 1/2 lime 1 tsp salt 2 TBSP cilantro 1 cup plain yogurt  Dry sauté thin slice onion, one jalapeno whole and 4 cloves of garlic, 4-5 minutes. Remove stem of jalapeno and add all ingredients to a food processer. Add yogurt, lime juice, salt, cilantro and avocado to…

It is National Chip & Dip Day! Melbourne’s Chef Curtis recommends his dip for quesadilla’s, a topping for grilled fish, or with your favorite chips. Spicy Yogurt Avocado Dip 1 onion 1 avocado 1 jalapeno 4 garlic clove juice of 1/2 lime 1 tsp salt 2 TBSP cilantro 1 cup plain yogurt Dry sauté thin slice onion, one jalapeno whole and 4 cloves of garlic, 4-5 minutes. Remove stem of jalapeno and add all ingredients to a food processer. Add yogurt, lime juice, salt, cilantro and avocado to…

I've had these before but never made them myself. They are SO yummy and pretty easy to make. I didn't tell the kids there was mustard, just butter, and they gobbled them up. :)

I've had these before but never made them myself. They are SO yummy and pretty easy to make. I didn't tell the kids there was mustard, just butter, and they gobbled them up. :)

Sarasota’s Center for Culinary Arts had high school visitors from all around the area on Wednesday, and a visit from North Port High School on Thursday. The food prepared by the chef instructors and high school students was a Mardi Gras Celebration. Dishes made were Crawfish Ettouffe, Red Beans and Rice, Kings Cake, and Beignets.

Sarasota’s Center for Culinary Arts had high school visitors from all around the area on Wednesday, and a visit from North Port High School on Thursday. The food prepared by the chef instructors and high school students was a Mardi Gras Celebration. Dishes made were Crawfish Ettouffe, Red Beans and Rice, Kings Cake, and Beignets.

Mustard is one of the oldest condiments and hasn't changed much through the years. In it's essence, mustard is combination of mixing the ground seeds of the mustard plant with liquid, but its the variety of seeds and type of liquid used that creates all the varieties of mustard we know today.

Mustard Manual: Your Guide to Mustard Varieties

Mustard is one of the oldest condiments and hasn't changed much through the years. In it's essence, mustard is combination of mixing the ground seeds of the mustard plant with liquid, but its the variety of seeds and type of liquid used that creates all the varieties of mustard we know today.

Fried Tofu with Sesame-Soy Dipping Sauce Review: This was soooo good but the sauce was VERY salty. Next time I would use low sodium soy sauce. I followed the recipe exactly and ended up adding brown sugar to the sauce to tone down the saltiness. However, if you are not afraid of tofu or are vegetarian, this recipe is definitely worth it.

Fried Tofu with Sesame-Soy Dipping Sauce Review: This was soooo good but the sauce was VERY salty. Next time I would use low sodium soy sauce. I followed the recipe exactly and ended up adding brown sugar to the sauce to tone down the saltiness. However, if you are not afraid of tofu or are vegetarian, this recipe is definitely worth it.

Homemade ground venison jerky. Making Deer Jerky with our Jerky Blaster. For information on canning venison or elk visit http://www.simplycanning.com/canning...

Homemade ground venison jerky. Making Deer Jerky with our Jerky Blaster. For information on canning venison or elk visit http://www.simplycanning.com/canning...

Sarasota's Center for Culinary Arts, Classical French students made poached salmon with le put lentils, persillade vegetables and a beyer rogue sauce.

Sarasota's Center for Culinary Arts, Classical French students made poached salmon with le put lentils, persillade vegetables and a beyer rogue sauce.

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