Chef Paul, cooking tips, cooking podcast

Chef Paul, Chef Paul cooking tips, cookin' with passion

ARCHIVED COOKING TIPS
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Program # 09-2007-32
Topic
October, Seafest Seafood Chili
Your choice: green or red, Preparing the seafood, Preparing the beans & spices, Serve as either appetizer or main course

Program # 08-2007-31
Topic
Mushrooms: Two Ways
Wild Mushroom Crostini, Warm Potato Mushroom Salad

Program # 07-2007-30
Topic
Basil Goat Cheese Pizza
The King of Herbs, Preparing the Dough, Fresh Ingredients, Utilizing Leftovers, Hmm...Pesto, Variations on a Theme

Program # 06-2007-29
Topic
Blueberry Ice Cream Crisp
Ingredients, making the ice cream mix, creating our crisp, crumb topping, serve and enjoy.

Program # 05-2007-28
Topic
BBQ Pork Rib with Peach & Cucumber Salsa
Marinate in special brine, dry rub, roasting the ribs, preparing sassy salsa, serve and enjoy

Program # 04-2007-27
Topic
Poached and Grilled Orange Asparagus
National Asparagus Month, Nutritious and Delicious, Choosing Your Produce, Proper Preparation, Poach – Grill – Serve

Program # 03-2007-26
Topic
Turkey Pear William
Cutting the turkey, Pounding, Adding ingredients, Browning, Adding the pears, Let it cook, Plating and serving

Program # 02-2007-25
Topic
Pork Tenderloin
(Vanilla Brine Pork Tenderloin with One, Two, Three Mustard Sauce )
Making the brine, meat prep, let it cook, the mustard sauce topper

Program # 01-2007-24
Topic
Corned Beef & Cabbage
The perfect comfort food, seasoning the meat, preparing the cabbage, proper slicing technique, serve, garnish and enjoy

Program # 12-2006-23
Topic
Chili
No rules- so many options, choosing the right meat, vegetable complements, spicing things up, topping it all off

Program # 11-2006-22
Topic
Meatloaf
Start with the right meat, Season generously, Create delicious layered flavors, Eat them or freeze them, Mashed potatoes on the side -
the perfect comfort food
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Program # 10-2006-21
Topic
Bread Pudding
The perfect dish for cool fall days, the edible Halloween decoration, the delicious aroma of apples nutmeg and cinnamon, finish with cream and honey
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Program # 09-2006-20
Topic
Butternut Squash Soup
The ultimate cold-weather dessert, fill your home with a delicious aroma, an easy stovetop custard, hot dog buns are the secret
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Program # 08-2006-19
Topic
Our House Fresh Turkey
Filleting the breast, Keeping it moist, Steak seasoning is the trick, Start on the grill - end in the oven, Serve hot or make a cold summer salad
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Program # 08-2006-18
Topic:
Blackened Tilapia Caesar Salad
Tilapia - Inexpensive and Delicious, Make Your Own Blackening Spice, Managing Heat and Smoke, A Terrific Dish, Year-round
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Program # 07-2006-17
Topic:
Basil Pesto Marinated Grilled Chicken
Chicken - the versatile protein. Flatten for even cooking. Make a fresh basil pesto marinade. Nuts & allergies. Grill & serve with fresh tomato and melon
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Program # 07-2006-16
Topic:
Grilled Flatbread Pizza
A terrific way to use summer tomatoes. Easy crust - lavosh - Armenian flatbread. Layer with sautéed spinach, marinated tomato and fresh mozzarella. Finish with aged balsamic vinegar.
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Program # 07-2006-15
Topic:
Grilled Lollipop Lamb Chops
Choice of meats. Ask the butcher to trim. Make a cajun-rosemary-mint-lemon marinade. Make a summer cucumber relish. That's good eating!
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Program # 07-2006-14
Topic:
Grilled Caribbean Lobster Tail
Invest in good lobster. Jamaican Jerk seasoning is the secret. Make a tropical salsa - papaya, mango, banana, pineapple. An elegant, delicious, low-calorie summer meal.
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Program # 07-2006-13
Topic:
Grilled Fruit Skewers
The perfect ending to a summer meal. Try pineapple, mango, papaya, plum or melon Make a citrus-rum-yogurt sauce
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Program # 07-2006-12
Topic:
Steak
Steak on the Grill, What's the Best Cut?, Try Flank Steak, Brine for Flavor, Southwest Compound Butter Sauce
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Program # 07-2006-11
Topic:
Crabs
Fresh or pasteurized, Selecting soft shell blue crabs, Backyard crab boil, Seasonings
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Program # 06-2006-10
Topic:
Corn
Let's talk corn! • Corn history & versatility • Varieties • How to buy •
Boil it or grill it • Chop it into salad
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Program # 06-2006-09
Topic:
Summer Salsa
Salsa means "Sauce" • Cooked or Uncooked, It's All About Fresh!
Ingredient Suggestions • Try a Grilled Salsa
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Program # 06-2006-08
Topic:
Scallops
Scallops on the grill • Selection advice • A spicy marinade • A savory summer backdrop, fresh gazpacho
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Program # 06-2006-07
Topic:
Burgers
The Perfect Backyard Burger • Fat Matters• Spice Up Your Mix • Bread Choices • Make a Big Mac Salad
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Program # 06-2006-06
Topic:
French Toast
Choosing the Right Bread • Chef's Secret: Frosted Flakes
Batter Recipe • Easy on the Heat
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Program # 05-2006-05
Topic:
Grilling Tips ^#5
Artichokes, the Forgotten Vegetable • Preparing for the Grill • Make a Quick Remoulade • The Perfect Party Food
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Program # 05-2006-04
Topic:
Grilling Tips ^#4
Portobello Mushrooms • Serendipitous History • Preparation & Marinade • Mushroom Grilling Tips
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Program # 05-2006-03
Topic:
Grilling Tips ^#3
How to buy shrimp • Preparing and grilling shrimp • Buying lobster •
Preparing and grilling lobster • Preparing and grilling zucchini
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Program # 05-2006-02
Topic:
Grilling Tips ^#2
Smoke boxes • Making your own flavored wood chips •Making your own smoke box • Grilling tomatoes
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Program # 05-2006-01
Topic:
Grilling Tips ^#1
Cleaning The Grate • Preventing Sticking • Grilling Fish• Brining Meats Grilling Vegetables & Salads • Grilling Fruit\
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Archived Cooking Tips (To play audio of any achieved Tip, double click on name of Tip in Player above.)

Program # 07-2008-41 Topic Snow Crab Pizza and the Local Farmer Shelling the crab, preparing the vegetables. grilling the zucchini and the bread, putting the pizza together and bake, drizzle with balsamic reduction View Transcript
Program # 06-2008-40 Topic Grilled Tuna with Herbed Summer Vegetables with Aioli & Blue Cheese Stuffed Tomatoes Choosing the right tuna, Marinating the tuna, Preparing & Grilling the Vegetables, Grilling the Tuna, Preparing the Aioli, Preparing the Blue Cheese Stuffed Tomatoes View Transcript
Program # 04-2008-39 Topic Voodoo Strawberry Salsa Shrimp Voodoo Strawberry Salsa Shrimp, buying the shrimp (options), preparing the marinade, preparing the strawberry salsa, heating everything up and serving
Program # 03-2008-38 Topic BBQ Pecan Pork Chop with Sweet Potato Puree Choosing your pork, season, grilling, adding barbeque sauce, preparing the pecans, coat the chops, preparing the sweet potatoes, plating and serving
Program # 02-2008-37 Topic Spicy Peanut Noodles Cooking the pasta, making the sauce, toasting sesame seeds, serving cold, serving hot
Program # 01-2008-36 Topic Chicken Pot Pie Preparing the chicken, adding the spices, preparing the puffed pastry, alternative quick prepared chicken options
Program # 12-2007-35 Topic Eggs Benedict Made Simple History of Eggs Benedict, Making the Mock Hollandaise Sauce, Preparing the Eggs, Canadian Bacon or Alternatives, Reheating Tips
Program # 11-2007-34 Topic Sweet Christmas Fritters with Orange Cinnamon Syrup Making the Syrup, Adding the Cinnamon, Cooking the Fritters, Serving Tips
Program # 10-2007-33 Topic Holiday Stuffing: Sugar & Spice Georgia Pecan Style National Georgia Pecan Month, Spice Up and Crisp the Pecans, Prepare the Bread Mix, Combine Mix with Pecans and Bake
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