placercooking.blogspot.com
Pajo's Boutique Catering: November 2010
http://placercooking.blogspot.com/2010_11_01_archive.html
Tuesday, November 23, 2010. Thanksgiving; Sous Vide Turkey part 2. Thanksgiving; Sous Vide Turkey Part 2. Ok, so the first day of Thanksgiving has come to a wrap. A pretty easy going day, finished by a little crab, beurre monte, and Rombauer. I've learned that putting a lot of hard work up front makes for an easier event day, be it Thanksgiving or any other. So here is what was accomplished with the Turkey. Sous Vide Turkey, part 2. I did not skim and skim this stock away. I left it clouded and fille...
placercooking.blogspot.com
Pajo's Boutique Catering: March 2010
http://placercooking.blogspot.com/2010_03_01_archive.html
Wednesday, March 17, 2010. Epicure and Discoveries in Wine. People have been asking me continuously, "what is this event? Do you know why? Many of us do not and Anani will point out several techniques in successfully choosing wines and maximizing their value by appropriately pairing them with the correct foods. Word of mouth advertising for us is priceless and we will clearly display our vision through these events. Trust me, this will be an amazing value for the cost. Or call me directly at 916-532-7178.
placercooking.blogspot.com
Pajo's Boutique Catering: Thanksgiving part 1
http://placercooking.blogspot.com/2010/11/thanksgiving-part-1.html
Tuesday, November 23, 2010. Who knew this year would fly by so fast? Most people are still trying to grasp the fact that Thanksgiving is now 2 days away while frantically searching for family recipes. This year I have decided to take a "modern" approach to cooking the turkey. Sous Vide turkey for Thanksgiving! The first step requires an amazing bird. Nothing but the best, a Brannigan Turkey. Remove the breasts with skin on, and the leg and thigh pieces with skin also on. 7 cups ice water. I then place th...
placercooking.blogspot.com
Pajo's Boutique Catering: Thanksgiving; Sous Vide Turkey part 2
http://placercooking.blogspot.com/2010/11/thanksgiving-sous-vide-turkey-part-2.html
Tuesday, November 23, 2010. Thanksgiving; Sous Vide Turkey part 2. Thanksgiving; Sous Vide Turkey Part 2. Ok, so the first day of Thanksgiving has come to a wrap. A pretty easy going day, finished by a little crab, beurre monte, and Rombauer. I've learned that putting a lot of hard work up front makes for an easier event day, be it Thanksgiving or any other. So here is what was accomplished with the Turkey. Sous Vide Turkey, part 2. I did not skim and skim this stock away. I left it clouded and fille...
placercooking.blogspot.com
Pajo's Boutique Catering: April 2009
http://placercooking.blogspot.com/2009_04_01_archive.html
Friday, April 3, 2009. So I have finally launched my new "business only" site this week formally. Here you can find my business contact info, photos and more. Check it out for my complete services. Http:/ www.pajoscatering.wordpress.com/. Links to this post. Subscribe to: Posts (Atom). Sacramento, CA, United States. Pajo's Boutique Catering 916-532-7178 www.pajoscatering.com. View my complete profile. Enter your email address:. Books that are a must. Baking and Pastry: Mastering the art and craft, CIA.
placercooking.blogspot.com
Pajo's Boutique Catering: February 2009
http://placercooking.blogspot.com/2009_02_01_archive.html
Thursday, February 19, 2009. Pajo's Fine Dining and Catering. For those of you that are interested in obtaining my services, please view the following address for further information. http:/ www.pajoscatering.wordpress.com. Here you will find my services offered, contact information and a photographic portfolio. Links to this post. Wednesday, February 18, 2009. Transglutaminase, Applying a bit of Science for Technique. Now I have spoken about Transglutaminase. In a few dishes; Chicken Rouelles. I decided...
placercooking.blogspot.com
Pajo's Boutique Catering: Sacramento Magazine Recognizes Our Efforts!
http://placercooking.blogspot.com/2011/01/sacramento-magazine-recognizes-our.html
Wednesday, January 19, 2011. Sacramento Magazine Recognizes Our Efforts! What an amazing thing! Today I picked up the February issue of Sacramento Magazine. The issue focuses on the changing dining scene and some rebel Chefs doing amazing things. Check out the cover. that is none other than I! I would like to say a few things. First off, congratulations to all the Chefs mentioned in this issue. Your vision is what is needed to make waves and create change. Lots happening this year, so stay tuned! Books t...
placercooking.blogspot.com
Pajo's Boutique Catering: December 2009
http://placercooking.blogspot.com/2009_12_01_archive.html
Thursday, December 31, 2009. Today was interesting. I saw a post from a friend on Facebook about her upcoming cooking of a pork belly. Anytime I hear the word or think about that cut of meat I instantly get excited. So I dropped her a line offering up a recipe. The right pork, raised by the right farmer has the perfect amount of fat. Good fat. Fat that transfers the natural flavor of the meat to the palate. Pork belly is the premium example of that. Depending on the piece you get, it coul...2 green apple...
placercooking.blogspot.com
Pajo's Boutique Catering: Epicure and Discoveries in Wine
http://placercooking.blogspot.com/2010/03/epicure-and-discoveries-in-wine.html
Wednesday, March 17, 2010. Epicure and Discoveries in Wine. People have been asking me continuously, "what is this event? Do you know why? Many of us do not and Anani will point out several techniques in successfully choosing wines and maximizing their value by appropriately pairing them with the correct foods. Word of mouth advertising for us is priceless and we will clearly display our vision through these events. Trust me, this will be an amazing value for the cost. Or call me directly at 916-532-7178.
placercooking.blogspot.com
Pajo's Boutique Catering: October 2009
http://placercooking.blogspot.com/2009_10_01_archive.html
Monday, October 19, 2009. A Constant Striving to Better Our Food. As cattle ranchers, they were constantly striving to better their land, their soil and the condition of the environment to that best suited to the health and success of great cattle. After all, it was their life source, their income and their pride. Today not much has changed. Being that I spend a lot of time in the Farmers markets and visit with Farmers and ranchers, I find it very interesting. A great farmer has the sense. Just like the ...
