Pork Shoulder

A pork shoulder is an inexpensive cut of pork that is the ideal choice for slow roasting. It is heavily marbled, and boasts a nice layer of fat across one side. It also has a fair degree of connective tissues that result in very tender meat when it is treated right. Pork shoulder is usually […]

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Pulled Pork Recipe

Pepper Fest started Hot Kitchen down a path. First it was salsa verde, and dehydrated peppers. Now it has evolved into pulled pork! In the US, today is a major holiday, Independence Day. It is a day we gather with friends and families, eat BBQ, drink beer, and play with or watch fireworks. I love […]

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#74 Steak and stuffed mushrooms again?

As our little cooking show was ramping up for this dinner, it made me laugh because there are some similar themes to recent episodes. I guess I’m stuck in a bit of a delicious culinary rut! Episode #72 features a t-bone steak marinated with a balsamic-raspberry-chipotle marinade. Episode #74’s main course is a ribeye with […]

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Hot Kitchen Shrimp Louis Salad Recipe Demonstration

#74 Shrimp Louis Salad

One of the things we love to do on Hot Kitchen, our little cooking show, is to recreate classic recipes that have been all but forgotten in this modern era of ‘big food.’ I’ve long been a sucker for the old classic salad, Shrimp Louis. It is one of my favorites, but almost nobody makes […]

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Hot Kitchen Coffee Rubbed Ribeye, Potato Stuffed Mushrooms Recipe Demonstration

#74 Coffee Rubbed Ribeye

The coffee rubbed ribeye was a recipe we shared on our little cooking show. It was inspired by years of work as a Barista! In fact, if I could get my hands on a professional espresso machine, I might try adding a little ground coriander and allspice to my portafilter and pull a rich, creamy […]

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Hot Kitchen Potato Stuffed Mushrooms Recipe Demonstration

#74 Potato Stuffed Mushrooms

You are going to freak when you try these! I know we just did Greek stuffed mushrooms in episode #71, but Trazy (my hungry hubby, director, camera, producer, and soulmate) came up with a real fab idea for stuffed mushrooms. I was super slammed with work last month and asked him to cook. He had […]

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“O” is for Oregon

Oregon is where we live.  Located in the northwest corner of the United States of America, Oregon is an incredible mecca of good food that often falls in the shadow of its neighbor to the south. We are part of the Cascadia bioregion and are proud of it, hence the big flag on this post. […]

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“N” is for Night Night!

Why on earth do I say that at the end of a show? So thanks for joining me in my Hot Kitchen tonight, have fun turning up the heat in your kitchen, and we’ll see you next week.   When we were creating the show, we tried several different lines. That is the one that […]

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“M” is for Merlot

Merlot is my favorite red cooking wine. The fruity nose and the soft, oaky tannins tend to be lovely. The wine imparts a soft sweetness without the astringent qualities of tannins. I’ve tried using cabernet sauvignon, zinfandel, syraz, chianti, malbec, and just regular table wine. Here’s a breakdown based on my experience and palatte of […]

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