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Salt Baked Pesce per Due

Serves 2 Hands-On Time: 30 minutes Total Preparation Time: 1 hour One 2-pound fish (such as branzino, dorado, or black sea bass) 3 1/2 cups fine sea salt 3 large egg whites 4 sprigs flat-leaf parsley, stems and leaves separated, leaves chopped, for garnish 2 sprigs rosemary 1 clove garlic…

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Kitchen Shrink: Is it true that you can only freeze raw meat once and cooked meat once? Why?

Randall, a viewer, asked “The rule had always been, you could freeze raw meat once and cooked meat once.  Is this true and why?” I think it is a pretty good rule of thumb. However, the United States Department of Agriculture Food Safety and Inspection Service web site which gives…

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Season Seven of “Sara’s Weeknight Meals” premiered September 6th with Episode 701: Soul of the South.

In Episode 701 of “Sara’s Weeknight Meals” I travel to Charleston, South Carolina to learn the secrets to the Southern Fried Chicken wih Steamed Cabbage and Ham at Martha Lou’s Kitchen. Then I talk with local culinary experts to learn about the hidden history of Southern cooking and ingredients developed by African…

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Red Beans and Rice Soup

    Makes about 10 cups, 6 servings Hands on time: 25 minutes Total preparation time: 40 minutes 2 tablespoons vegetable oil 6 ounces ham 1 large onion 4 medium celery stalks 1 large green bell pepper 3 garlic cloves 1 tablespoon Creole Seasoning (recipe follows) 1 pound fully cooked…

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Martha Lou’s Fried Chicken and Braised Cabbage with Ham

Martha Lou’s Fried Chicken Note: if you don’t have Lawry’s products handy substitute the homemade seasoning salt for both the Lawry’s products in the ingredient list Serves 6 1 1/2 tablespoons Lawry”s Seasoned Salt 1 1/2 tablespoon Lawry’s Garlic Salt ½ teaspoon Black pepper one 3 to 4 pound chicken, cut…

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On October 4th and 5th, I will be teaching at Kitchen Art in West Lafayette, Indiana.

From 6:30 to 9:00 pm on Wednesday, October 4th and Thursday, October 5th, I will be teaching at Kitchen Art: The Store for Cooks in West Lafayette, Indiana. The menu will be Smoky Broccoli Cheddar Soup, Baked Chicken Thighs with Pancetta, Olives, and Cherry Tomatoes, and Ruthie’s Chocolate French Toast with Raspberry Sauce. Kitchen Arts is…

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On Thursday, September 28th, I will be in the Toledo, Ohio area to serve as Celebrity Chef for PawVillion.

On Thursday, September 28th from 6:00 to 10:00 pm, I will be in the Toledo, Ohio area to serve as Celebrity Chef for PawVillion an event to support the Toledo Area Humane Society. Hosted at Tantara Farm, the home of Susan and Allan Block, the celebration includes cocktails, delicious food, and a…

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On Friday, September 15th I will be at PBS39 in Bethlehem, PA for a Book Signing and Demo.

Hope you will stop by on Friday, September 15th when I will be “in-studio” at PBS39 in Bethlehem, Pennsylvania for a General Session including a Meet and Greet and Book Signing from 4:30 pm to 6:30 pm and a VIP Session including a Cooking Demo from 6:30 pm to 8:30 pm.…

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Photo Credits

Current credits for photos purchased to appear on saramoulton.com: Pie Crust – 28143367 – an unfilled pastry pie or flan case, on dark wood. Copyright: <a href=’https://www.123rf.com/profile_beggphotography’>beggphotography / 123RF Stock Photo</a> Berry Pie – Copyright: <a href=’https://www.123rf.com/profile_bhofack2′>bhofack2 / 123RF Stock Photo</a> Open oven: Copyright: <a href=’https://www.123rf.com/profile_krasyuk’>krasyuk / 123RF Stock Photo</a> More to come.

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I will be Chef in Residence at The Lodge at Woodloch on September 8th; hope you will join me.

On Friday, September 8th, I will be Chef in Residence at the Lodge at Woodloch in the Pocono Mountains of Northeastern Pennsylvania. I will do a Cooking Demonstration at 3 pm featuring my Middle Eastern Zucchini Patties with Garlicky Yogurt Sauce from Home Cooking 101 and will Meet and Greet guests at 5 pm. The Lodge at…

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