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Hog Father’s Old Fashioned BBQ, Washington, PA

Hog father’s Old Fashioned BBQ, Washington, PA

I had the opportunity to attend an NRA gathering this weekend. I’ve been to many of these events this summer, as my girlfriend is currently running for State Senate in Washington County. Most of these meetings have average food, but this time, something was different.

Tagged barbecue, barbecue sauce, BBQ, BBQ sauce, beef, grill, grilling, Hogfather's, Hogfather's BBQ, mac & cheese, pol, sauce, sauces

Hollandaise Sauce

If you can master a buttery hollandaise, you’re well on your way to becoming a great cook. Hollandaise sauce can be an intimidating sauce to make, but with enough practice, you too can master this velvety emulsion.

Tagged 5 mother sauces, butter, butter sauces, emulsions, french cooking, French sauces, hollandaise, hollandaise sauce, mother sauces, sauce, sauces

Kitchen Essentials for the Holidays

Tagged assorted nuts, baking, butter, chef chuck kerber, Christams, Christmas baking, christmas recipes, Chrsitmas cooking, cooking for the holidays, dairy, herbs, holiday cooking, nuts, Pittsburgh, pittsburgh cooking, recipe, sauces, soups, spices, stocks

The Five Mother Sauces

Tagged bechamel, butter, cooking, demi glace, demi glace sauce, eggs, french cooking, hollandaise, hollandaise sauce, make sauce, making sauces, mother sauces, preparing sauces, sauce recipe, sauce recipes, sauces, the five mother sauces, the mother sauces, tomato, tomato sauce, veloute

Chicken Stock Recipe

Basic chicken stock is the foundation of many soups as well as sauces. If you can make a clear, flavorful broth, you will be able to prepare a myriad of soups and other delicious creations.

Tagged chicken, chicken stock, making chicken stock, making sauces, mire poix, poultry, poultry sauce, poultry stock, sauces, stock

Remoulade Recipe

A remoulade is a mayonnaise-based sauce, served cold. It is usually served with fish, cold meat or shellfish.
This is my recipe for a remoulade:

Tagged cooking, diet, diets, Dining, eating, fish, fish sauce, fish sauces, making a remoulade, remoulade, sauce, sauces, tartar sauce

The Five Mother Sauces

That’s what my Soups, Stocks, and Sauces Chef said in Culinary School as we filed into his classroom for the first time. He went on to explain that there are five mother sauces, and their importance was immeasurable.

Tagged bechamel, demi glace, hollandaise, mother sauces, sauces, the five mother sauces, tomato sauce, veloute

Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012

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