Chef Chris’ Corner

 

Say Cheese!

31 Mar 2016, Posted by Chris Waltman in Chris' Corner

Cheese can come in many forms such as creamy, crumbly, or hard with a wide variety of smells and flavors.  Cheese is derived from milk through coagulation of the milk’s protein casein.  It is traditionally made using cow, buffalo, goat, and sheep milk.  Cheeses are…

Spiked Espresso Milkshake

29 Jan 2016, Posted by Chris Waltman in Chris' Corner

Spring is on its way and milkshake season is on the horizon.  Nothing is better than a combination of a sweet treat, a caffeinated delight, and a stiff happy hour cocktail.  Thus I give you the amazing adult milkshake that you have been craving. Spike…

Milk Braised Pork Shoulder

21 Jan 2016, Posted by Chris Waltman in Chris' Corner

When the weather gets chilly and rainy, there is nothing better than a few slices of milk braised pork shoulder.  This recipe goes well on top of white rice with a side of pan seared green beans with mushrooms and onions deglazed with white wine….

Validating Personal Thermometers

11 Jan 2016, Posted by Chris Waltman in Chris' Corner

Always make sure your thermometer/probe is properly validated.  Put a mixture of crushed ice and cold tap water in the Cooper-Atkins VALCUP  and allow the temperature to stabilize (2 min).  Place the probe into the ice water but be careful not to touch the sides…

Spiced Eggnog Spiked with Bourbon

08 Dec 2015, Posted by Chris Waltman in Chris' Corner

Yields 8-10 servings Prep Time – 15 min Ingredients: 6 eggs whites 6 egg yolks ¾ cup sugar (divided) 2 cups heavy whipping cream ½ gallon whole milk 1 cup bourbon (or more if you would like but not too much) 1 Tbsp. vanilla 1…

Bacon Onion Jam

07 Dec 2015, Posted by Chris Waltman in Chris' Corner

  Bacon Onion Jam Yields 1 qt. Prep Time – 15 min Cook Time – 95 min Ingredients 1 # Bacon (rough chop) 3 each Red Onions (medium sliced thin) 1 shot Expresso ½ tsp. Red Pepper Flake ¼ cup Maple Syrup ¼ cup Brown…