Patrick W. Decker, freelance culinary content developer Tue, 12 Apr 2016 13:54:29 +0000 en-US hourly 1 Cooking Channel’s “Devour” Blog >> Dinner Rush! Flank Steak with Romesco Sauce Tue, 24 Sep 2013 18:04:22 +0000

I’ll never forget the first time I tried romesco sauce. When I was still a student in culinary school, the cuisines of the Mediterranean kitchen were always my jam. Foods from Spain, France, Italy, Turkey and the northern coast of Africa were a welcome hard left turn toward progress, inching ever farther from the canned pea dinners of my youth

Spanish Day was always my favorite. Assortments of tapas marched into place, shoulder to shoulder on a broad stainless steel table, ready for eatin’. The chef instructor in K8 (that was the classroom number) was particularly fond of tapas, so I was quickly schooled in the ways of romesco — a traditional Catalan sauce made with sweet roasted peppers, toasted nuts, sherry vinegar and garlic. Some people even put stale bread in the mix to thicken things up. It was like the most amazing almond and red pepper pesto I’d ever had.

Knock dinner out of the park with this delicious new Dinner Rush! on Cooking Channel’s Devour blog.

Cooking Channel’s “Devour” Blog >> Dinner Rush! Mustardy Chicken Thighs with French Lentils Tue, 17 Sep 2013 13:18:04 +0000

I love a good cooking competition reality show as much as the next guy. My husband and I make it a habit, in fact, to pause the DVR the moment the Chopped mystery basket is opened: “Quick, what would you make with toasted corn cereal, silken tofu and a bottle of pomegranate kombucha?!”

I have to excuse myself from viewing, though, when they reach for the mandolin. Every time, without fail, it makes me recoil. The “only 10 seconds left!” tenacity with which they wield those things usually leads to a bit of their fingertip being added to whatever salad or fancy garnish they’re prepping.

I’m cringing just writing about it.

That’s why I implore you to make the investment to buy a mandolin ASAP.

That’s right – become friends with a mandolin today.  Find out why and try a new recipe that’s prepared using it from my newest post to Cooking Channel’s “Devour” blog.

Cooking Channel’s “Devour” Blog >> Dinner Rush! Spicy Korean Beef Lettuce Cups Tue, 10 Sep 2013 13:15:12 +0000

Those of you that read my blog know that I love a grocery store. Some people have shoes or gadgets or lotions and potions. Not me. I’ve got the dairy case, cheese counter and friendly deli staff. Since this is my drug, and guilty indulgence is imminent with every visit, I’ve amassed a pantry full of random odds and ends, all of which I clearly need to have. The spoils of this most recent visit? Fresh-packed kimchi.

Learn about what exactly kimchi is and try out this quick & delicious recipe from Cooking Channel’s Devour blog.

]]> Blog >> 3 New Ways to Spruce Up Your Seltzer Mon, 09 Sep 2013 13:25:06 +0000

At New York City’s Chelsea Market, a really delicious change is happening on the menus of the restaurants that fill the ground floor – they’re making their own sodas. It’s not crazy difficult; it’s just a syrup base mixed with bubbly water. But since they’re making their own, delicious flavors like cherry-vanilla and Thai basil are trumping traditional cola.

You’ve probably got seltzer on-demand on your countertop, right? You can make a simple syrup, too, right? Then you, my friend, are on your way to making soda of your very own.

Check out my newest post to Rachael Ray’s blog for 3 all-new ideas for homemade sodas (or spruced up cocktails).

Cooking Channel’s “Devour” Blog >> Dinner Rush! Whole Branzino with Grilled Peach Caprese Tue, 03 Sep 2013 03:53:46 +0000

I’ve been called many things in my life, but a slave to fashion is not one of them. I don’t care what the calendar says. What, just because Labor Day has passed I should pack up and forget about all things summer? Fine, the white hot pants can retire for now, but I’ll be damned if the grill is being nestled back into the far corners of the garage. Not now. Not yet.

As the bounty of summer fruits has come pouring into my local farm stands, peaches and tomatoes are nailing it right now.  Chefs like to say that “if it grows together, it goes together,” and I, for one, couldn’t agree more. I love a good old fashioned watermelon-tomato salad during the warmer months, but slipping a few peaches into your caprese takes it to a whole other level. The flavor of the peach is heartier and totally satisfying, especially after a quick go with the grates of a hot grill.

Savor a bit more summer with this easy and show-stopping dish – live now on Cooking Channel’s Devour blog.

]]> Blog >> How To: Butterfly A Whole Chicken Fri, 30 Aug 2013 03:58:02 +0000 We all love a roast chicken. It’s comforting, delicious and just so quintessentially tastes like home. It also takes a time commitment to cook all the way through – time that I don’t always have. Next time you’re craving that “Sunday Dinner” meal on a weeknight, refer to a butchering technique that chefs call spatchcocking.

Find out what “spatchcocking” is all about and see how easy it is to prepare a beautiful whole grilled chicken with my newest post on Rachael Ray’s blog.

]]> Blog >> How To: Infuse Your Own Spirits Fri, 23 Aug 2013 04:12:01 +0000

I love a good flavored spirit: citrus vodkas, pineapple & chili tequilas, even the occasional cucumber gin.  I’m not sure where along the way we veered into the murky waters of making our cocktails taste like birthday cake or gummy fish candy by way of some chemical flavorings, but don’t worry – I’m here to help get us safely back to center.

As you sip & savor the remaining summer nights ahead, breathe some refreshment into your cocktails by infusing your own spirits with some of these classic, all-natural flavors.

Savor each remaining sip of summer with this easy and delicious new idea now up on Rachael Ray’s blog.

Cooking Channel’s “Devour” Blog >> Dinner Rush! Sweet and Sticky Pork Chops Tue, 20 Aug 2013 03:53:15 +0000

I’ve seen lots of savory jams popping up in food magazines and blogs lately. As the name would imply, chefs lately have taken a liking to making jams flavored with savory ingredients like mustard seeds, bay leaves, tomatoes, onions or  — everyone’s favorite flavoring agent  — bacon.

The sauce served with this week’s Dinner Rush! is a riff on this idea. While not going through the whole process a professional chef might, we’re achieving the same effect  — blending sweet and savory into a deliciously balanced sauce that’s great to serve with grilled meats, or even a cheese plate should you have leftovers.

The recipe for your soon-to-be new favorite sauce is live now on Cooking Channel’s Devour blog – download it now.

Cooking Channel’s “Devour” Blog >> Dinner Rush! Cauliflower Steaks with Beans and Tomatoes Tue, 13 Aug 2013 03:50:56 +0000 I’ll be the first to admit that cauliflower isn’t taking home first place for sexiest vegetable in your cart. It’s stark white, oddly bulbous and belongs to a family of vegetables classified as cruciferous. Woof. But, hidden inside those dense ivory florets is a ton of flavor with a gilding of abundant vitamins and minerals. So go ahead, embrace the cauliflower. Put a little lipstick on it and try serving cauliflower steaks (now that sounds sexy.)

Figure out what a cauliflower “steak” is and grab this delicious recipe now from my newest post on Cooking Channel’s Devour blog.

Cooking Channel’s “Devour” Blog >> Dinner Rush! Cold Ginger Soba Noodles Tue, 06 Aug 2013 03:48:11 +0000

There’s a hole in my heart left behind by the recent closure of my favorite local Chinese restaurant. The Mill House Panda was a Poughkeepsie, NY, institution for decades, with cold sesame noodles unrivaled across three counties. While these aren’t exactly its version (not even close, in fact), a yearning for my long-lost Tuesday night take-out has inspired me to pick myself up, dust myself off and create a new cold Asian noodle to call my own.

My recipe for a takeout classic is up now on Cooking Channel’s Devour blog.