An alternative to the spatchcock method is another butchering technique called “frogging.” We prefer frogging because you don’t lose any flavor/bones or “oysters.” The first time we tried cooking a frogged chicken, we were amazed at how easy it was...
What you'll need:1 head Organic Garlic1 tablespoon Extra Virgin Olive OilKosher SaltMelissa's Spice Grinders Rainbow Peppercorns to taste1 piece Aluminum FoilPreheat oven to 450 degrees. With a sharp knife, cut 1/3 off the top of the garlic head. Pour the olive...
For keeping ripe persimmons out of season, or simply enjoying a new taste, try making "instant sorbet" this way: Cut off a small piece of the pointed tip (hachiya) or flat top (fuyu), large enough to fit a spoon. Then,...
To prepare mangoes, cut a vertical slice about ¼ inch thick from either side of each stem, clearing the flat stone inside.Set each of these thick slices skin side down and score the flesh in a lattice pattern, cutting...
Remove the beets from their bag. Cut each beet in half. Place the beets in a baking dish and drizzle with balsamic vinegar.Season to taste with Melissa's Organic Grinder Garden Herb with Sea Salt and Organic Grinder Rainbow Peppercorns. Place...
To clean Nopales it is best to wear gloves to protect hands from tiny spines. Trim off the edge that outlines the paddle. Scrape off the tiny spines from both sides. Rinse thoroughly to remove any stray spines and some...
Black and white sesame seeds are among the most common flavorings and condiments in Japanese cooking.They are best kept stored in a tightly sealed container in the refrigerator. To bring out their flavor and fragrance, toast them in a dry...
Caramelizing brings out the natural sweetness of the onion by cooking them slowly in a little olive oil.You can caramelize any type of onion, but the sweeter onions such as Melissa's Perfect Sweet Onion, Vidalia or Walla Walla will caramelize...
