Christa DeMercurioIn our long journey of paella, we are now rounding the bend, to reach our final destination!With the risotto done, everything we have been working on previously, the chicken, the onions, the peppers, the sausage, …
It’s a Process, Part 3
Meanwhile, after finishing the aioli, I am on to my next task as sous chef, making a quick chicken stock. When you don’t have hours to make a stock (and who does), what do you …
It’s a Process, Part 2
On to our next ingredients. We have some lovely shrimp, that still have their shells ON, but have been deveined (intestinal tract removed). Why are the shells still on? Flavor. Bones and shells have tons of …
It’s a Process, Part 1
Although I may not be in front of the stove for our next adventure, I am in full swing as sous chef for our dinner. Our little band of six, known to ourselves as “wine …
Investigating Boiled Peanuts
Cal and Christa DeMercurioRummaging through the pantry, I came upon something long forgotten. Awhile back I had picked up a canned product called Boiled Peanuts. I can’t for the life of me remember why I was intrigued at …
Sunday Reading – Tastemade
Instead of reading a traditional cookbook, today I explored the online foodie website of www.tastemade.com, which, according to their Wikipedia page, launched about six years ago. I downloaded their mobile app and discovered a plethora of fast-paced, …
The Legacy of Cioppino
Growing up, I often heard the stories from my Dad about Grandpa being a fisherman in San Francisco. They tell of him being a part of a legacy…the legacy we know today as Cioppino (chu-PEE-noh). …
What is Paella?
I love to expose people to new foods that they can’t normally get without travelling great distances. There is a vast amount of cultural experiences that many will never discover. So let’s come to the table …
