My preferred order of cooking method looks like this: braising, grilling, sauteing, and roasting. Most people probably tend to either grill or just throw some food in the oven for a poor attempt of roasting it. Don't be fooled, my friends, roasting is an art and is probably the easiest to perfect for some superb results!
If you’ve been reading along with me, you know how much I love the Yadkin River Wine Trail mini festivals. If you haven’t been reading along, let me tell you, I love them. I love the wine and I love the whole idea of these intimate get-togethers. And while I enjoy all of the participating wineries, each for their own unique traits, I particularly love Divine Llama Vineyards.
If you’ve watched my videos on LowesFoods.com you may see some trends. Obviously my cooking style is unique to myself, but you will notice my love for salsas and compotes. When most think of salsa, they think of grabbing a bag of Tostitos to use to scoop up their favorite mushy, liquidy tomato mixture. First, salsa should be CHUNKY!! Secondly, salsa goes much further than just with your fried corn tortilla chips, it actually cuts very well with a lot of different proteins.
A few weeks ago, Matt Lardie wrote his ode to tomatoes here at SavorNC's blog, and his story inspired me. As a kid I ate most anything, but I too was once among the tomato haters. Unfortunately, in addition to my tomato avoidance issues, I also feared one other backyard garden fresh goodie: the cucumber. I can remember walking into the kitchen and seeing our counters covered in ripened tomatoes and cucumbers. They were everywhere, mocking me. Little green and red soldiers, lined up, ready for battle. My dad would heap thick slices of them onto his plate with a scoop of mayo and call it a meal. But I was a stubborn kid, heels dug in, mind firmly made up. I wasn’t letting any of those juicy monsters past my plate and through my lips.