As you may already know, I have been poultry impaired. You could call me a fowl fouler. But the simple technique of spatchcocking (aka butterflying) is my new foolproof method to make sure my chicken is well-roasted. The meat, white… Continue reading…
catering: hors d’oeuvres party, part III
Finally, the hard work was over. The menu was developed and finalized. The recipes had been tested and broken down. Ingredients were shopped, chopped and popped into containers. Everything that could be prepped was ready. Now it was time for the… Continue reading…