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Constructing the Perfect Salad—Like a Chef Would
via kendall

By Chef Chris Koetke, Vice President, School of Culinary Arts Those who know me well, know that I love salad. This is not a passing affection, but a lifelong love. My ideal? A big stainless mixing bowl filled with some spicy and bitter salad greens...
Lunchbreak: Chef Chris Koetke makes grilled salmon with black olive aioli and Asian meatball sandwiches
via wgntv

Chris Koetke Kendall College www.kendall.edu Grilled Salmon Sandwich with Black Olive Aioli Serves: 5 Ingredients: 5 5 oz. skinless salmon fillets 1/4 teaspoon salt 1 teaspoon paprika 1/2 teaspoon ground black pepper 3 1/2 teaspoons lemon juice...
Gourmet Summer Grilling Recipes
via livewellhd

Summer and grilling simply go together! Chef Chris Koetke fires up the barbeque and shares a few recipes perfect for grilling, including ham and cheese-wrapped belgian endives, grilled herb stuffed chicken breasts with spicy peanut sauce, grilled bison...
Healthy Eating Tip: Enhance Taste with Umami
via jillweisenberger

Savor the Flavor of Eating Right! Download my FREE guide with my 10 favorite tips and several recipes. Get it now. It’s available only during March for National Nutrition Month®. To celebrate National Nutrition Month®, my colleague Christine Rosenbloom...

Betterbarbecueblog.com popular pages

Making The Switch From Charcoal to Infrared - Better Barbecue

To our charcoal-loving friends: Let us just say, we get it. But we're here to make the case to switch from charcoal to infrared grilling. Embrace it.
Understanding The Different Cuts of Meat

The meat section of the grocery store can be daunting, but understanding the different cuts of meat is made easier with this lesson from Chef Chris Koetke.

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