Chef Paul, cooking tips, cooking podcast

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

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	I would like to receive Chef Paul's"Cookin' with Passion" Tips for Cooking, Baking & Grilling – plus Seasonal Recipes via e-mail.
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Chef Paul's "Cookin' with Passion" Tips are published monthly by Forewinds Hospitality. The next new tip will be posted July 25th.
Program # 06-2008-41 Topic Grilled Tuna with Herbed Summer Vegetables with Aioli & Blue Cheese Stuffed Tomatoes View Transcript	Choosing the right tuna Marinating the tuna Preparing & Grilling the Vegetables Grilling the Tuna Preparing the Aioli Preparing the Blue Cheese Stuffed Tomatoes
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Deerfield Golf & Tennis Club, Newark, Del. July Special Offer: Purchase one appetizer and receive one appetizer at HALF PRICE. Not valid with any other offer. Get the coupon. Every Wednesday Night Lobster Night Deerfield's Wednesday Lobster Night is BACK in 2008! A lobster (1lb to 1.25lb) cooked to perfection, baked potato, vegetable, salad, roll and butter all served on the side patio or in the Grille At The "D." Just $19.95! Does not include beverages or service charge Every Thursday Night Prime Rib / Snow Crab Legs Special Surf... Turf... We've Got You Covered! Choose from either a Prime Rib Dinner or a Snow Crab Legs Dinner (or both!) courtesy of Chef Paul himself! This new Thursday tradition will include... 12 oz Prime Rib cooked to perfection or 1 lb Steamed Snow Crab Legs Vegetable, Salad, Rolls & Butter $17.95 each Does not include beverages or service charge. Add a half pound of crab legs or make your prime rib a KING CUT for just a little more! Every Friday Night Sunset BBQ Buffet What's better than a Summer BBQ at Sunset? The "D" is proud to bring back Chef Paul's Sunset BBQ Buffet each and every Friday throughout the summer. A tempting buffet of BBQ selections, plus side salads, fruit, rolls, butter, and a dessert selection that can't be beat. Live music will accompany the Sunset BBQ Buffet from 5:30pm to 9:30pm on the Deck. Add in a variety of drink specials, our extensive wine list, and other beverage options and you've got a great way to get the weekend started right. $20.95 - Adults $10.95 - Children 4-10 years of age Kids 3 & Under - FREE Chef Paul iTunes Podcasts Chef Paul’s “Cookin’ with Passion” podcast on you iPod You can choose to receive Chef Paul’s “Cookin with Passion” podcasts through Apple’s iTunes. Learn how.

Archived Cooking Tips (To play audio of any achieved Tip, double click on name of Tip in Player above.)

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
MORE ARCHIVED COOKING TIPS >

New Cooking Tips every month – check back often Complete form on left to automatically receive your Cooking Tips each month via e-mail and/or register to periodically receive extra-value offers. Chef Paul Main Page Chef Paul's Podcast on iTunes Chef Paul Cooking Classes & Appearance Schedule © Forewinds Hospitality LLC, 2006