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Stir It Up

  • Choosing the right cut of steak

    By Chef David “Smitty” Smith on September 10, 2014
    By Chef David “Smitty” Smith ·  After talking about knives for a couple of weeks (I’ve gotten some more questions and I’ll e-mail some thoughts on those directly to you), it’s time to get back to food. Summer is quickly coming to a close, but grilling season, however, still has a long way to go. This article isn’t necessarily just […]
  • How to choose a knife

    By Chef David “Smitty” Smith on September 3, 2014
    Last week, I talked about knives and why that if I was buying one knife I would chose a French knife. Basically, I would make that choice because, overall, the French knife is probably the most versatile knife out there. So, if you are now going to go out and get a knife for yourself, what do you look for? […]
  • Selecting the best knife

    By Chef David “Smitty” Smith on August 27, 2014
    By Chef David “Smitty” Smith ·  Selecting a knife Cleaver | Designed for breaking down meats Serrated | Ideal for breads & cakes Slicer | Allows for cleaner cuts; not good for chopping Boning | Ideal for deboning cuts of meat French chef’s knife | Good for slicing, chopping, splitting & dicing   Every week, I get a lot of […]
  • Enjoy summer’s bounty of tomatoes

    By Chef David “Smitty” Smith on August 20, 2014
    By Chef David “Smitty” Smith · Caprese Salad Fresh tomatoes of your choice Fresh mozzarella Basil, chopped Extra virgin olive oil Layer a few different types of tomatoes with the fresh mozzarella, sprinkle with fresh, chopped basil and drizzle with extra virgin olive oil.   The crowd had gathered early in raptured anticipation of the event that was about to […]
  • Tandoori Chicken

    By Chef David “Smitty” Smith on August 13, 2014
    By Chef David “Smitty” Smith  ·   After last week’s venture into yogurt-based marinades for beef (visit TheTahoeWeekly.com for recipe), I thought I would go with one more recipe that I think is a lot more common to anyone familiar with Indian cuisine. This was in fact, the first Indian dish I made way back during my apprenticeship program. Unfortunately, […]
  • Yogurt Beef Marinade

    By Chef David “Smitty” Smith on August 6, 2014
    By Chef David “Smitty” Smith ·  Wow, that was really tasty. So, you remember last week I did not give a recipe for the yogurt dressing because I said I wanted to experiment. Well, I did, and I have to say, it came out better than I thought, but first, let’s go back for anyone that missed last week’s article […]
  • Dairy marinades for tenderizing

    By Chef David “Smitty” Smith on July 30, 2014
    By Chef David “Smitty” Smith  ·   Two weeks ago I gave a marinade recipe (visit TheTahoeWeekly.com for article). As with most marinades, it was simple and accomplishes the goal of adding flavor to the meat. In the article, I said that if you were going to marinade over night or for long periods of time, to reduce the pineapple […]
  • Grilled Stuffed Mushrooms

    By Chef David “Smitty” Smith on July 23, 2014
    By Chef David “Smitty” Smith  ·   It’s summer time. It’s grilling season. Put those two together and you get burgers and dogs, kebobs, salmon and corn on the cob and, well, the list goes on and on. The thing is, when you look at the list, it is almost always entrees with some vegetables thrown in. The thing you […]
  • Marinade for steak

    By Chef David “Smitty” Smith on July 16, 2014
    By Chef David “Smitty” Smith  ·   Before I say anything, I have to ask you a question. Have you ever had a déjà vu? I’m guessing, yes. I think most of us have had at least one or two episodes of déjà vu in our lifetime. I personally have had hundreds of them it seems like. So, now I […]
  • Coleslaw

    I had last Thursday off and went over to the farmers; market to check out the weekly offerings. Whenever I go to a farmers’ market, I make sure to do at least one full lap of looking and smelling before I buy anything. Just walking around, watching what’s going on and inhaling all of the fresh scents from the various […]