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Posts by: Chef Steve
Bistro Cooking
“Bistro cooking is good, traditional food, earnestly made and honestly displayed. It is earthy, provincial, or bourgeois; as befits that kind of food, it is served in ample portions.” David Liederman (New York...
Steak and Potatoes
There is absolutely no need for steak sauce when you have steak like this! Grilled steak set atop New Mexico red chili sauce. Accompanied, by what else? Fully loaded red baked...
Taking Great Care
“Cooking should be a carefully balanced reflection of all the good things of the earth.” Jean & Pierre...
Firepit Fun
This is the best way I know to “Throw Down Food”. It’s the man’s best and, well, MANLY way to do carnivore right. Step One: MAKE FIRE. Step Two: THROW MEAT. Step Three: EAT. That’s my recipe....
A Chef’s Tools
“In normal life, “simplicity” is synonymous with “easy to do,” but when a chef uses the word, it means “takes a lifetime to learn.” ― Bill Buford, Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in...
It Starts Like This… Sometimes
Sometimes there are no explanations. I came home to this one night, and was asked to turn it into something. Maybe my family thought I was in training for something. But I had a tough day at work, and this was the perfect way to get my mind off of...
Homemade Ravioli
“I thought we were going to take a 20-mule team out to the Grand Canyon and get a Bunsen burner and a bow and arrow, and whatever you can catch you cook. And it’s gotta be gourmet and it better look good.” ― The Creators of Top Chef...
Seafood Medly
Whipping this up in a flash…. beautiful shell fish seafood medly set atop a softly made jasmine rice with coconut milk. Sprinkled with dill and topped with lemon. Think she’ll love...
Fish Tacos
There’s nothing better after a long day, then coming home to a counter full of condiments, all set out to assemble the perfect Fish Tacos – on homemade flour...