© 2019 by Peter Harman, FoodGuru.com, and FoodGuruUniversity.com. All rights reserved.

Jun 26

PROCESS: Cook Beef: Heat olive oil in a skillet on medium heat. Add chopped onions and garlic. Cook this for one minute and add one pound of ground beef, a little salt, pepper and a pinch of oregano.
Jun 26

PROCESS: The Ribs: Let the ribs sit at room temperature for a few minutes while making the marinade, this will make it easier for them to absorb the flavors of the marinade. (See marinating tips in me
Jun 26

This is an Old World recipe from a French Restaurant called La Perouse, circa 1660. PROCESS: Remove the duck innards, fat, excess neck skin and the two wing joints. Tie the legs together with a piece
Jun 26

PROCESS: Make Chicken Stock: Remove the skin from the chicken thighs. Heat a large, cast iron pot to medium. Add olive oil and chicken. Cook for three minutes and flip. Add rough cut onions, celery,
Jun 26

PROCESS: Dressing: Squeeze the lime juice in a small bowl. Add the fish sauce (aka nam pla), season with salt, sugar and red chili flakes. Shave the garlic into bowl ( the thinner the better, chop an
Jun 26

PROCESS: Place the filet on a baking dish and season with white pepper, garlic powder, onion powder, fresh cilantro and soy sauce. Roll the fillet around in the mixture so the steak gets evenly coated
Jun 26

PROCESS: Cooking Chicken and making Stock: Place the chicken thighs in a sauce pan, cover with water, top with a lid. Cook for about 15 minutes or until the chicken is done, remove chicken from pan. C
Jun 26

PROCESS: Season the filet mignons with salt and pepper. Heat olive oil in a skillet and add butter. Sear for about a minute on each side. Remove the steaks from the skillet and set on a platter.   To
Jun 26

PROCESS: Make Food Guru's Caribbean Spice Blend. Rinse pork loin under cool water, dry with paper towels and place pork loin in baking pan with a rack underneath. Rub pork all over with soy sauce. S
Jun 26

This is my Mom's technique for pot roast with caraway gravy! I hope you try it. PROCESS: The Pork: Bone in Boston Butt of pork. Remove the bone from the pork butt and simmer it in with the sauce as th
Jun 26

PROCESS: In a very large 12 quart cast iron stock pot: Cook onions in oil until they wilt, turn golden brown and caramelize. Add the ground beef and ground pork, cook until nicely browned. Cut the rib
Jun 26

PROCESS: Marinate the steak: Place steak in a bowl, add spices, cilantro, onion and chopped garlic, olive oil, soy sauce, mix well. Refrigerate for 1 hour to allow the flavors to marry. Cook: Heat a l
Jun 26

PROCESS: Place all ingredients in a large bowl and mix together. The cream cheese will help the mixture stay together in a ball and not go flying all over when you stuff the chicken with it. Place a l
Jun 26

The best way to marinate a piece of meat is to allow it to come to room temperature, submerge it in the marinade and - Then Chill It. Start by seasoning a piece of flank steak with a mixture of kosher
Jun 26

HOW TO CATCH AN ALLIGATOR Step One: Go Huntin', Shoot a Black bird.  Alligators love black birds! Step Two: Park your pick-up near the bank of the bayou and tie a very long rope to the bumper. Step Th
Jun 26

PROCESS: Prepare the chops: Season the individual chops lightly with salt and pepper. Brush each chop with a little of the egg yolk and then smear with the garlic. Sprinkle each chop with fresh mint
Jun 26

PROCESS: Butterfly and pound chicken breasts until very thin. (don't tear them) Dredge in flour, season with salt and pepper. Heat olive oil in a large skillet, saute chicken breasts in oil until gold
Jun 26

Chili is as American as Apple Pie. Who makes the best chili is a great topic to bicker, piss, moan and argue about. Here are a couple of my ideas to add to the chili pot. Just check em off, if your al
Jun 26

PROCESS: Prepare the Steak: Trim the steak to about 12 ounces, remove ALL fat. Pound the steak to flatten and tenderize a bit. Season with kosher salt on both sides and allow it to sit at room tempera
Jun 26

PROCESS: You may use either a saute pan, a sauce pan or wok to create this dish. You should have all the ingredients ready and close by BEFORE you start cooking to avoid overcooking. I think a wok wor