Your cart is currently empty!
In the Kitchen
Aged Duck Breast & Preserved Seckel Pear
Aged Duck Breast & Preserved Seckel Pear by Josh Dorcak from masashland.com This dish makes an impressive appetizer that will wow your friends for the holiday. Perfect for small bites and entertaining, the flavors are both sweet and savory. The duck is tender and pairs well with the sweetness and softness of the pear. While it…
Pickled Mackerel with Ponzu
Pickled Mackerel with Ponzu By Chef Josh Dorcak Ingredients: 1 mackerel Kosher salt Sake Rice vinegar Ponzu sauce: Sake ¼ cup Mirin ¼ cup Lemon juice ½ cup Kombu small piece 2 tablespoon soy sauce ¼ cup Katsuobushi For the Mackerel: Fillet the mackerel and place the fillets in a non-reactive Generously season the fillets with…
Christmas City BBQ – The Nascar of Cooking
BBQ and cooking competitions happen all over the states and throughout the year. Some are large productions with music and vendors, lasting up to a week, while other competitions are smaller scale in a parking lot or field, wrapping up in a day or two. Whichever you attend, one thing is for sure… there is…
Tips For Shopping For The Perfect Kitchen Knife
Shopping for a kitchen knife can feel overwhelming when considering all the different shapes and sizes. Here are some tips to consider when shopping for the perfect kitchen knife. Grip – consider how comfortable the handle feels in your hand. does it feel to large or to small? Length – select a length that won’t…
What’s The Best Knife For The Job?
Sporting Chef and Work Sharp Outdoor Pro Staffer Scott Leysath weighs in on typical kitchen knives like Chef’s, Serrated, Paring, Boning, and more to discuss the right (and wrong) times to use each of these styles in the kitchen. Chef’s Knife – The most favored tool by professional chefs. Typically an 8-10 in knife will…
Yellow Mouth Corvina with Work Sharp Culinary and Chef’s Roll
Yellow Mouth Corvina Shrimp Chile Paste Marinated Bock Choy | Crispy Rice | Mushroom & Black Garlic Purée MARINATED BOK CHOY INGREDIENTS Shrimp Chili Paste 2 c Dehydrated Shrimp 2 c Chinese Dry Chiles 1 tbsp Fish Sauce 3-4 inch Ginger, rough chop 1 tbsp XO Sauce Oil 9 small Bok Choy METHOD Blend dehydrated shrimp and Chinese dry chiles. Add oil…
Rabbit & Herb Mousseline and Apricot & Carrot Purée with Work Sharp Culinary and Chef’s Roll
Rabbit Roulade is a French winter specialty that gives a culinary peek into the coming Spring, with cream and sage lapin framed by the sweet and sour tropical tang of puréed apricot and carrots. A sharp knife makes short work in prepping the rabbit! Rabbit & Herb Mousseline INGREDIENTS 1 Whole Rabbit 1 bunch Herbs 2 cloves Garlic…
Scottish Salmon with Beet Gel with Work Sharp Culinary and Chef’s Roll
A simple dish that really let’s the ingredients shine, Scottish Salmon is the perfect dish for the foodie crunched for time. A sharp knife and the beautiful colors of dill and beet make for a presentation that’s as stunning as it is elegant. SCOTTISH SALMON INGREDIENTS 1 Salmon Filet 1 quart Oil 2-3 springs Dill METHOD Place oil…
Cavatelli with Abalone with Work Sharp Culinary and Chef’s Roll
Chef Mikel Anthony had a blast free-styling the first recorded Work Sharp Culinary rap to his succulent Abalone over Cavatelli with Brown Butter Lobster Sauce… sharpen those knives! ABALONE INGREDIENTS 2 Abalone METHOD Pound abalone with a mallet for a minute or two. Slice thin and keep refrigerated. Torch right before serving. CAVATELLI INGREDIENTS 500 grams AP Flour…
Chicken Liver Pate Stuffed Beef Wellington Recipe
The recipe is a collaboration between Work Sharp Culinary and RecipeThis that combines the rich, savory flavors of chicken pate with the buttery crispness of shortcrust pastry and tender beef filet for a decadent comfort food experience. Airfryer Beef Wellington Prep Time –Â 15Â mins Cook Time –Â 35Â mins Total Time –Â 50Â mins A delicious Airfryer Beef Wellington made…