Sautéing is a dry heat cooking method in which heat is conducted by a small amount of fat. This type of cooking firm’s meat without breaking down connective tissue. Sautéing is not recommended for tougher cuts of meat or high in connective tissue.
Sautéing is best suited for boneless, naturally tender, and single serving size, sliced [...]

POTATOES
Potatoes are a starchy vegetable.  The starch molecules don’t begin to soften during cooking until they reach the gelantinization range, which in the potato is about 137 to 150.  At this temperature the cells in the potato beginning to take on water and they swell and then finally soften. There are over 3000 varieties of [...]

Crab Cake VIDEO
We had some left over Alaskan King Crab legs  from our prior evening feast. So I decide why not make some crabs cakes out of them. Crab is crab, right? They came out great. Topped them with some homemade Corn Salsa and a little hot sauce…mmm mmm good!
Ingredients:

1 pound crab meat (any fresh [...]

Corn Salsa VIDEO
There is nothing like a fresh corn salsa. This is a great little recipe you can serve over your favorite fish, chicken or as a dip with some tortilla chips.
Ingredients:

4 ears of corn, cooked, kernels cut
1/2 medium onion, diced
1/2 red bell pepper, diced
1 jalapeno seeded and diced
1/2 cup chopped cilantro
1/4 cup lime juice
1/4 [...]