Lobster Bisque PROCESS: This recipe is very involved, if you watch the video and study the recipe, you will get good results. Cooking the Lobsters: Cook the lobsters in one gallon of water for about 8 minutes Remove from water and place in a large bowl, allow to cool to room temperature Remove

Sundried Cherry Apple Sauce PROCESS: Peel the apples and remove the cores and seeds. Cut into chunks and place in a large sauce pan. Add one cup of water and granulated sugar. add sun-dried cherries or you could also use sun-dried cranberries. Cook the apples for about 15-20 minutes over med

Roux PROCESS: Roux is equal parts of fat and flour – cooked The most commonly used fat is butter To make a basic blonde roux melt ¼ pound of butter in a clean sauce pan Instead of butter we could use vegetable oil or chicken, pork or beef fat to make roux allow the butter to melt and come to

This Mango Chutney goes great with Roast Caribbean Pork Loin, Caribbean Grilled Pork Chops, Roast Chicken, Duck and Venison. PROCESS: Place all ingredients in a bowl, mix.   This Mango Chutney goes great with my: Roast Caribbean Pork Loin  Caribbean Grilled Pork Chops Roast Chicken Duck and Ven

BBQ Sauce with Ribs PROCESS: Heat vegetable oil in a skillet add diced onion and garlic, saute, stir. Add spice blend and brown sugar. Allow to heat all the way through. Remove skillet from heat, add Jack Daniels and flame. When flames subside add Coke. * It's OK to use liquid smoke in sma

PROCESS: squeeze lime juice in a small bowl Add fish sauce (aka Nam Pla) season with sugar and salt add remaining ingretients, stir serve immediately with grilled meats and or vegetables sauce is amazing with scrambled eggs This sauce is an excellent example of flavor balance, it combines the 4 m

Hollandaise & Bernaise PROCESS: Hollandaise Sauce: Start by melting butter in a sauce pan. Pour the butter into a glass container and allow it to separate into 3 parts, the foamy top, the milky bottom the good clarified butter in the middle Skim off and discard the foamy top part. Next, sep

Beef Stock PROCESS: We make beef stock by simmering beef bones with vegetable and aromatic herbs and spices in water… the resulting liquid is called stock. Stock is used to flavor soups and sauces Start with beef bones. They are filled with bone marrow, which has a lot of great flavor. You want

Beurre Blanc Beurre Blanc is a mother sauce - a French word meaning white butter - an emulsified sauce. Emulsified means we combine two or more ingredients that don't normally go together by using the acid from wine or citrus as a catalyst to form a smooth creamy sauce. Making beurre blanc sauce

I want to take the mystery out of sauce cookery and teach you how to make great sauces. Did you know that there are really only 5 Different Sauces in the entire western culinary world? These sauces are called the “Mother Sauces” They include: Red Sauce - Marinara - Cardinal White Sauce - Bechamel

French Onion Soup PROCESS: Melt butter in a heavy gauge sauce pan or stock pot> Add the onions and saute until they are wilted and medium brown. Season with salt and pepper Sift the flour into the onion and butter a little at a time, stirring constantly to form a roux. Allow this to cook for

Mirepoix & Bouquet Garni PROCESS: Mirepoix is rough cut celery, onions and carrots. You may use the whole vegetable, or the peelings and trim from another recipe. Take your chef knife and rough cut the celery, onion, and carrots. You don’t need to peel the vegetables Add some fresh garlic for

Place all ingredients in a small bowl and mix together. I use this sauce on flash fried green beans, and as a dip for meats and seafood!  INGREDIENTS: Dim Sum & Den Sum Sauce 1 tablespoon minced garlic  1 tablespoon minced ginger  1 teaspoon sugar  3 tablespoons soy sauce  1 tablespoon rice vin

I serve this Tropical Fruit Salsa with Shrimp in Orange Tequila Beurre Blanc. It would be excellent with pork or chicken or as a stand alone salad. How about grilled chicken lettuce wraps with Tropical Fruit Salsa? PROCESS: Cut the fruit and vegetables into thin julienne... think match sticks. 

PROCESS: Wash and dry the tomatoes then remove the core. Cut the tomatoes in half around the equator, squeeze out the seeds and discard. Dice the tomatoes into medium sized chunks. Place the diced tomatoes in a strainer or colander at room temperature for about 30-minutes to allow the excess l

Chimi-Churri Sauce is the Latin-American cousin to pesto. It goes great will grilled meats and seafood. Put all ingredients in the food processor. Puree until smooth. Mixture should be bright green. Store Chimi-Churri in an airtight container PROCESS: Put all ingredients in the food processor.

Orange Tequila Beurre Blanc PROCESS: In a large skillet, heat the olive oil. Add the onions and garlic, stir or toss, add tequila and flame. Add the orange juice and reduce volume by half. Add the cream and reduce volume by half. Cut the butter into cubes and add one at a time while stirring

Beschamel Sauce PROCESS: Start by melting butter and sautéing onions, Add 2 cups of cream and heat until it starts to boil, DO NOT allow the cream to bubble up out of the pan… If it starts to bubble up… immediately remove from the heat Add roux to thicken the sauce, this will also help it from

Tomato Sauce PROCESS: Red Sauce is one of the Five Mother Sauces. There are as many versions of tomato sauce as there are cooks who make it. The tomatoes may be made fresh or canned. Use fresh tomatoes when tomatoes are in season and canned when they are not. Roma or Plum tomatoes are best for

Roast Chicken Stock PROCESS: Roasting Bones: The next time you roast a chicken, save the bones and place them back in the roasting pan. Roast the bones for about an hour at 400-degrees until they become dark brown, don't burn the bones. It's a good idea to turn or stir the bones a couple times d

Tomato Basil Soup PROCESS: Heat a sauce pan to medium high, add olive oil, diced onions, chopped garlic and fennel. Season with salt and pepper Cook the vegetables until they begin to soften. Add the tomatoes and allow to simmer at LOW heat for ten minutes with the lid on. Tomatoes may be cann

Veloute Supreme Sauce PROCESS: Veloute is one of the Mother Sauces, it is basically thickened stock Start by making a stock, either chicken, lobster, pork or veal Today we’ll make chicken veloute Start by sautéing onions and garlic in butter add 2 cups of rich chicken stock and bring to a boil

PROCESS: Place all ingredients in the food processor, puree until smooth.  Refrigerate for an hour so the flavors can marry. This slaw works great on my Big Island Burgers and Grilled Chicken Sandwiches. INGREDIENTS: Mango Mayonnaise 1 can sliced mango in syrup  1 cup mayonnaise  1 tablespoon

Lobster Stock PROCESS: We make lobster stock by simmering lobster shells with vegetable and aromatic herbs and spices in water… this liquid is called stock. Stock is used to flavor soups and sauces Start with “Mirepoix” which is rough cut celery, onions and carrots. You may use the whole vege

PROCESS: Peel the ginger and onions, cut into small pieces and place into a food processor. Puree, add remaining ingredients and process until smooth, liquified and sauce like. Store in a tightly covered vessel in the fridge for up to 7 days. Shake well before using.  INGREDIENTS: 1/2 cup pee

PROCESS: Place basil, garlic, parmesan cheese and pinenuts in the food processor. Pulse processor to chop ingredients. Press the "ON" button and pour the olive oil slowly through the feeder tube with the motor running. Pocess until smooth. Store tightly covered in the fridge for up to one week

Chicken Stock PROCESS: We make chicken stock by simmering chicken bones with vegetable and aromatic herbs and spices in water… the resulting liquid is called stock. Stock is used to flavor soups and sauces We start with “Mirepoix” which is rough cut celery, onions and carrots. You may use the

Brown Sauce PROCESS: Brown sauce is one of the mother sauces There are two main types of brown sauces: Espagnole and Demi-Glacethese... base sauces are used as a foundation for other sauces To make espagnole: sauté diced mirepoix vegetables - celery, onion, carrot and garlic in olive oil until

Baked Potato Soup PROCESS: Prepare the Potatoes: Bake the potatoes in a 400-degree oven until fork tender, approx 1 hour. Cool to room temperature. Cut the potatoes in half and scoop out the potato (save potato skins for another recipe). Place the potato into the food processor and pulse until s

Turkey Gravy