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Salt & Pepper Weekly News
Real home cooking meets professional cuisine!
January 22, 2010
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Watch Salt & Pepper Super Bowl Recipes Now!
Click on the following links to see Home Cook Brian Reeve and Chef "Tee" Terrell Danley make a popular tailgating dish--chicken wings.
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Salt & Pepper Preview Tailgating Chicken Wings
Brian's Grilled Hot Chicken Wings Video Demonstration
Chef Tee's Fried Chicken Wings Video Demonstration
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Brian's Grilled Hot Chicken Wings Chef Tee's Fried Chicken Wings
w/Spicy Honey Sauce
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Follow Salt & Pepper on the Web
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Battle of the Seasoned Salts (Update)
Season-All (now Morton) takes the lead, but Lawry's is a close second.
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 If you haven't told us your favorite seasoned-salt brand, there's still time. Click on www.saltandpepperchefs.com to see Chef "Tee" Terrell Danley weigh in on the brand that he likes best, then tell us which one you prefer. Season-All, Lawry's, Jane's Krazy Mixed-up Salt, another--share your thoughts in the comment box that's located below Chef Tee's video.
Editor's note -- There's been some confusion about which companies own popular seasoned-salt brands Lawry's and Season-All. Here's the story. McCormick bought Lawry's a few years ago and sold Season-All to Morton. The Lawry's seasoned-salt packaging and recipe remain the same. The Season-All recipe hasn't changed either, but the packaging now reads Morton Season-All.
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| Culinary Tips of the Week
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Brian Reeve, Home Cook
Extend the life of fresh herbs -- Wrap herbs in a damp paper towel, then store them in an unsealed plastic bag in the refrigerator. They will last for at least a few weeks versus a day or two without the damp cloth.
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Chef "Tee" Terrell Danley, Restaurant Owner/Consultant
Seasoning meats for frying -- Always season the meat and not the flour coating when frying beef, seafood or poultry. If you season the flour, it will turn dark when frying. Click here to watch my fried chicken wings video demonstration to see what I mean.
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Chef Lauren Von Der Pool, Vegan/Raw Food Cuisine Expert
Support local farmers -- I think it's important to know where your food comes from, and what better way to do that than to buy from farmers markets or directly from a farm. The food is healthier, tastes better and is fresh. Grocery store goods typically sit on a truck for days before they reach you. Another added benefit to buying local is that you help the local economy. Click on farmers market to find one near you. My favorites are listed below. Learn more about Von Der Pool's exotic vegan and raw food cuisine at vonderpoolgourmet.com. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Takoma Park Farmers Market
Carroll Avenue and Laurel Avenue Takoma Park, MD Hours: Sundays from 10 a.m. to 2 p.m. U Street Farmers Market14th and U Street, NW Washington, DC Hours: Saturdays from 9 a.m. to 1 p.m. Eastern Market7th Street and North Carolina Avenue, SE Washington, DC Hours: Saturday and Sunday from 7 a.m. to 4 p.m. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Do you have a culinary question or tip to share? Email your questions and tips, along with your city and state, to drakeel@drakeelenterprises.com. We will do our best to publish as many as we can. |
Home Cook Brian Reeve
Running man in March 2010
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Home Cook Brian Reeve is gearing up to train for the Yuengling Shamrock Half Marathon in Virginia Beach, VA on March 21, 2010. He was inspired to run and raise money for the Leukemia & Lymphoma Society last year after his friend was diagnosed with lymphoma. Brian had to drop out a week before the race due to a knee injury, so he is planning to run this year to fulfill his obligation to his sponsors and himself. Click on www.shamrockmarathon.com to learn more about the race.
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