There are endless ways to add flavor to your food without adding calories! Here are some tips from Chef Blythe Beck. Want to learn more tricks of the trade? Follow Chef Blythe Beck on Facebook and Twitter.
Wow Dad this Father’s Day! Here are some chef tricks and tips to get you grilling like a pro! Follow Chef Blythe Beck on Facebook and Twitter and tell her what you think of these tips!
Become a registered member of Blythe’s site to receive recipes, cooking tips and more!
1 cup brown sugar
¼ cup salt
1 tablespoon cayenne
1 teaspoon black pepper
Measure and mix all ingredients in a bowl. Crust can be made in advance and held in a air tight container. Cayenne can be adjusted for a more or less spicy crust.
1 pork shoulder (around 3#)
16 oz beer
16 ounces chicken stock
1 onion, diced
1 carrot, diced
2 celery ribs, diced
1 cup Pork Crust
3 garlic cloves, crushed
½ cup oil
Heat your oven to 250F. Heat oil in pan. Roll pork shoulder in rub and sauté on all sides to develop the crust. Remove shoulder and place into ovenproof dish. In the pan add the onions, carrots and celery (mirepoix)and sauté. Add beer and stock to deglaze your pan. Add the remaining ingredients and add the liquid to the pork shoulder. The liquid should come up at least halfway up the meat. Cover the dish with foil and roast in the oven for 6 hours or until the meat is fork tender. Remove shoulder from pan and shred with two forks.
On April 3rd, North Texas was hit by several tornadoes. The American Red Cross Volunteers immediately jumped up to help their fellow neighbors. To give back to those who made the biggest impact, Blythe and her colleagues put a luncheon together to thank them for all of their hard work.
Hello America!!! I am Chef Blythe Beck, and I am on a mission!! I am a lover of food, family, people, sharing, and traditions. This country is steeped in rich culture, long standing traditions, and food that tells the stories of our families. It tells us where we came from, what we believe in, and what we get to pass on to the next generation. Food is such a blessing not just for sustenance but it feeds our souls, and instills pride in our families and tells the stories of our lives. I don’t just think of myself as a chef but rather a culinary preservationist. I want to hear your stories, taste your food, cook with you, and sit down as a family and honor your traditions. Every person, every family, every country has stories that need to be honored, told, and shared. Your food is your story…and I want to hear them all!!! This website is for you!! This is home base…we can connect! We can connect on Facebook, Twitter, or you can email me directly. We can exchange recipes with each other and I can help with culinary crisis and questions. I want us to talk food, family, fun!!! I heart you and I can’t wait to connect with you!!! Let the sharing begin!!!