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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

chicken fajitas recipes, mexican fajitas, authentic mexican recipe

Last Updated Jan 2020 – 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  It was originally made with skirt steak that farm hands would get as payment while driving cattle in the American Southwest.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 make Pesto

Written by Sean Jewett on . Posted in the kitchen hand

how to make pesto, pesto recipe, pesto sauce

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

how to make chicken fried rice, chicken rice recipe, frying rice

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.

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