Thin Crust Pizza in Italy
Pursuing Perfect Pizza - one bite at a time. We usually steer clear of any snobbery in regard to Food and Wine, hence our choice of "Chabernet" as our mast head. If there is an exception to our rule, it would be Italian Thin Crust Pizza. This single dish…
Seafood in Italy
Our favorite destination for seafood is Italy. Sure, anywhere in the Mediterranean is great. You have to love the fresh fish in Hawaii, right? And then there is Asia where seafood has been raised to the level of Art. So, why is it that Italy resonates…
Caesar Salad Joy of Cooking
Classic Caesar Salad - Joy of Cooking Times have changed, but the Joy of Cooking recipe for Caesar Salad remains the very best. The problem is that “times have changed” and the iconic Joy of Cooking is not well known in the digital age. I just Googled…
Lunch at a Buddhist Temple
We are definitely not vegetarians, but there were no other options when we stopped for lunch at a Buddhist Temple in South Korea. Much to our surprise, the food was superb and as delicious as it was beautiful. Three tiny pancakes made with bean…
Foraging Sourdough
This particular loaf of Boudin Sourdough Bread was “foraged” from an Airport Shop at San Francisco International. If you enjoy San Francisco style Sourdough bread but don’t have convenient or affordable access to the authentic stuff, you could do as we…
Cheffy Tricks – Browning 101
We collect “Cheffy Tricks” for working magic in our own home kitchen. One secret known by many chefs is the clever addition of anchovy filets or anchovy paste to a braising liquid or pasta sauce. We’ve been doing that for years and no one has ever…
Surprise in a Tequila Bottle
... and it is not a worm. The hand-blown Patron bottle is a thing of beauty, and the Patron Silver Tequila is not bad either (see below for our perfect Margarita recipe). So, it came as no surprise when my wife asked me to retrieve an empty bottle from…
Marinated Flank Steak
My father broiled flank steak “back in the day” when it was an inexpensive cut of beef used mostly in long braises. His secret was an acidic marinade that permeated the meat, rather than just coating the surface as is the case with 9 out of 10 recipes.…
Bulk Blackening Seasoning Recipe
I've been blackening fish and other proteins since the mid-eighties when there were no such seasonings on the market. Now, you can purchase Chef Paul Prudomme's Blackened Redfish Magic in 2 oz. containers for $3.50. Or, in true Chabernet style, you can…
Blackened Fish Recipe
Awesome Blackened Fish RecipeYo! The 1980’s are calling and they want that recipe back for blackened fish. The big problem is that our tastes have changed over the past 30 years and that old recipe needs an extreme makeover. I’ve been perfecting my own…