Major Appliances

@ The Markets

How to Make Nachos – Like a Superstar

Written by Sean Jewett on . Posted in the kitchen hand

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Nachos started out similar to the Caesar salad. A Mexican Maitre’D named Ignacio (Nacho) Anaya had a table of 10 to 12 ladies show up at his restaurant after closing.

Not one to miss out on business, Nacho ran into the kitchen to see what he had.The answer was tostadas, shredded Wisconsin cheese, and jalapenos. The “nacho” was born.

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 season a pizza stone like a pro

Written by The Kitchen Hand on . Posted in the kitchen hand

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Are you a “pizzaholic” who loves a homemade, perfectly-baked pizza? Then it is time to go to the next level and start preparing it yourself. Apart from best quality ingredients, you will also need a pizza stone which will help you obtain the crunchy crust you absolutely love. It is not enough to just buy it if you do not know how to use it properly.

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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