My new favorite thing!!! Don't wait to try this! Very little effort, with impressive results.

Here is a great example of a reverse cook using pork tenderloin. The tenderloin is slowly baked to keep it from drying out and getting tough. It is then seared at high heat using an infrared thermometer to monitor pan temp. "Geez, that sounds awfully scientific." Well the thermometers are cheap, and it means you can reproduce this dish time after time without any difficulty. Professional chefs don't do this, they are cooking the same dish over and over, but sometimes they screw up and over or undercook.

If you aren't a pro, you can get as good, or better, results by using technology. You can use exactly the same approach to other meat as well. A key is to get the temp probe tip in the middle of one of the medallions. I put a couple of the pork pieces together and run the probe completely through one piece and into the center of the second piece. This holds the probe securely and gives the most accurate readings.

Super easy way to cook perfect salmon each time. Some variations are provided

Jowl with fat removed
1 can chicken broth
2 TBS Fig Jam
1/2 cup port
cartelized onions, mushrooms
Hot sauce or chipotle pepper powder to taste
Salt/pepper to taste

Brown the sliced mushrooms, and onions, and anything else you want to use like carrots, fennel etc. pour in the broth and port. add the pork and smear the top with the jam

Bake at 200 for about 6 hrs uncovered

Cook some pasta and mix it with the braising liquid
Slice and serve

Very simple dish with simple ingredients. serves 3 or 4.

12 ounces roasted red peppers and water
One quarter of small can of diced tomato or Rotel diced tomato and green chilies
Sliced mushrooms
One sliced onion
1 strip of bacon diced (optional)
Two cloves garlic
1/2 teaspoon Worchester sauce
1 teaspoon salt
1 tablespoon brown sugar
1/4 cup water
1 tablespoon or more of Tabasco brand chipotle pepper sauce. or powdered Chipotle pepper to taste

Put the bacon, mushrooms, and onion in a pan and cook on med high until everything is nice and brown. If not using bacon, you will need some oil or butter. Pay attention and DO NOT BURN. While this stuff is cooking, blend the Roasted red peppers, water, worcester sauce, and garlic to make a puree and pour it into the pan once the stuff in the pan is ready. The puree will loosen all the brown bits of deliciousness, called Fond. Get it bubbling and scrape the fond loose on med high then reduce the temp to low a simmer for about 20 minutes.

Add Brown sugar to the sauce. The sweetness really seems to add flavor and body. Vary the sweetness depending on the use. Pork could use a tablespoon while pasta and beef maybe only a teaspoon.

Tomatoes. You can leave out the diced tomatoes completely if you want to; it adds a little more depth to the flavor. For a southwest taste and extra heat, use Rotel diced tomatoes with green chilies. If the sauce gets too thick add some water

Add some anise flavor with some diced fennel

No mushrooms or onion, no problem, use what you have

Got extra time, roast the peppers yourself

Note on Bacon. Take a pack of bacon, stack some strips, wrap in plastic wrap, and freeze. When you need a little bacon take out the stack and slice some off.

Red Pepper sauce with Pan Fried Ravioli

Make perfect rack of lamb at home? Absolutely, better than at a restaurant with this can't fail recipe.

Here is a really good dish that features simple ingredients and perfectly cooked pork. Fast, very easy to reproduce. The sauce has nice deep flavor with some mild smokey heat from the chipotle.

The real key to this dish is perfectly cooked pork tenderloin. Searing in clarified butter produces a delicious brown crust and slow cooking in the oven with a digital thermometer produces moist incredibly tender pork. Be sure to check out the article on cooking meat by temperature

Killer Dish!! This is the number one asked for recipe I have developed. Hearty, super-tender chicken with deep complex flavors that can be made a day ahead of time!!

Get this down and it will become your go-to dish for company. Inexpensive, easy and can be made for a small group or a crowd.

The wine doesn't matter. Any fruity red can be used, but Shiraz is economical and it is hard to buy one that isn't pretty good.

The key is using chicken thighs because they won't dry out like chicken breast. You can't overcook this