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Sean Jewett

Sean Jewett

Sean is lucky enough to live, work, and play in the Willamette Valley of Oregon, USA. He has been cooking professionally for 20 years, the last 15 in the best kept secret of American Locavores. With a serious love for cooking, and eating, Sean loves to share knowledge and learn new tricks.

Chicken Fajitas Recipes – Authentic mexican flavours

Written by Sean Jewett on . Posted in food

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The fajita is a gem brought to the world from Tex-Mex culture. I love fajitas because they are very quick to prepare and very quick to please.  It was originally made with skirt steak that farm hands would get as payment while driving cattle in the American Southwest. The word fajita comes from the Spanish faja, meaning belt or sash, and “ita” is a diminutive meaning little.

How to Roast a Turkey

Written by Sean Jewett on . Posted in the kitchen hand

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Here in the States we eat turkey on Thanksgiving, the third Thursday in November. Roast turkey has fond memories for many of us. A poorly roasted turkey has bad memories for many of us, too.

Dry, over cooked turkey can ruin a great family occasion. Our fear of under cooked poultry, combined with a lack of knowledge, has caused many turkey dinners to be dreadful. Roasting a turkey is actually very easy. It’s just a matter of some basic preparation. Bacon helps too.

Tunacious Tuna Salad – 3 Fresh Tuna Salad Recipes

Written by Sean Jewett on . Posted in food

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Tuna salad is a relatively new invention. With the wide availability of canned tuna, cooks found a new medium to play with. Early twentieth century recipes for chicken and turkey salads offer tuna as a replacement for these poultry based salads. This makes sense as tuna was quickly becoming a grocery store staple and was becoming cheaper and cheaper. 

Rocking the Wok – Stir frying techniques

Written by Sean Jewett on . Posted in food

stir frying techniques, what is stir frying, wok techniques

Stir frying is one of the most used cooking methods in the world

When done correctly it can be a very healthy, quick meal. When done incorrectly, like at the “Chinese” restaurant down the road from my house, in can be greasy mush. I’m going to give you some tips on how to avoid the greasy mush and make easy delicious stir fry.

How to Cook Sirloin Steak – Cooking Guide

Written by Sean Jewett on . Posted in the kitchen hand

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There are many kinds of steak out there, from the expensive filet to the almost-not-a-steak-cross-cut. One of the most overlooked is the sirloin.

In restaurants it’s usually the cheapest on the menu, leading people to believe that it isn’t as good as other steaks. This is not true! Sirloin may not be as tender as a filet or New York, but it has an incredible amount of flavor.

How To Make A Burger Like A Boss

Written by Sean Jewett on . Posted in the kitchen hand

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Burgers, burgers, burgers. There are so many takes on the humble little hamburger. From the boring, pre-made, scary-pink freezer patty (that can still be delicious if cooked well), to the gem of the hamburger world, Kobe beef.

We all have to admit that at one time or another even a fast food burger has hit the spot, and we all have fond memories of the summertime barbeque burgers. To me they are all great and each have a time and place. Let me tell you about one of my favorite burgers of all time, the real mushroom onion burger.

How to make Pesto

Written by Sean Jewett on . Posted in the kitchen hand

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Scroll down for the recipe and instruction on how to make pesto

One of my favorite times of the year is when basil plants are exploding with fresh leaves that need to be used before they turn. This is pesto season!! I like to get the whole family together for making pesto from scratch. Not only are they extra hands in processing the ingredients, it’s a great time to hang out with a captive audience who may have ideas to make a different kind of pesto. I made my first sun dried tomato pesto as a result of one of our “basil bashing” sessions.

How To Make Chicken Fried Rice

Written by Sean Jewett on . Posted in the kitchen hand

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love chicken fried rice! All chicken fried rice. I have been fortunate to have learned how to make several different kinds, sweet Thai, spicy Thai, Malaysian, Filipino, Chinese-American, and a few others. The one thing they all have in common is rice, but that can be where the similarities end. Even the rice can be very different, some cultures use jasmine, some basmati.

How to Make Mash Potato Like a Master

Written by Sean Jewett on . Posted in the kitchen hand

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The History of the Little Potato (if you’re after the classic mash recipe straight away scroll down!)

Potatoes, as most of us know, come from Peru originally. Now they are everywhere there are people. Potatoes are linked to many civilizations having booms. The potato fed the Incas, allowing them to make incredible leaps in science, math, and architecture. They fed the Mayans and the Aztecs. Potatoes have been cultivated for over 7,000 years by the people of the Andes, resulting in about 5 thousand varieties.

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