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Recipes

Chicken Cordon Bleu and Zucchini Carpaccio Salad
Braciole
Pan Seared Halibut
Lobster Bisque
Mushroom, Arugula, and White Wine Risotto
Italian Submarine Sandwich
Crabbed Stuffed Sole
Banana, Pecan, and Maple French Toast
Fennel Pollen and Honey Ice Cream
Pork and Cabbage Egg Rolls
Pad Thai with Chicken
chocolate chip scones
Fried Calamari
Mango Marinated Carne Asada with Escabeche
Boneless Beef Short Rib Kebabs
Fruit and Nut Granola
Grilled Ribeyes with Mediterranean Salsa
Chile Rellenos
Shrimp Scampi
Lobster Rolls
Seared Hanger Steak
Asian Marinated Flank and Skirt Steak
Pecan Crusted Trout with Cranberry Rice and Sauteed Spinach
Beer Battered Alaskan Cod
Pan Fried Lobster Cakes
Beef Wellington
Chocolate Creme Brulee
Herbed Goat Cheese Hamburgers
Tamales
Slow Roasted Barbecue Pulled Pork
Guinness Beef Stew
Chile Con Carne
Braised Beef Short Ribs
Herb Roasted Prime Rib
Bacon Wrapped Beef Tenderloin
Sushi Rolls
Meatballs and Rigatoni
Chicken Fajita Chimichanga
Green Bean Casserole
Deep Fried Turkey
Best Mashed Potatoes EVER
General Tso's Chicken
Papa's Famous Chocolate Chip Oatmeal Cookies
Steamed Prince Edward Island Mussels in a Garlic Cream Sauce
Coconut Curry Chicken Soup
Banh Mi
Apple Cider Donuts
Buffalo Style Chicken Wings
Roasted Tomatillo Salsa
Pan Seared Scallops with Israeli Cous Cous and Braised Kale
Slowly Braised Pork Carnitas
Pan Seared New York Strip Steaks
Slow Roasted St. Louis Ribs

About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

Ask the Chef…

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