Patrick W. Decker, freelance culinary content developer

RachaelRay.com Blog >> “Supermarket Score: Tahini”

Patrick W Decker — Mon, 20 May 2013 17:16:18 +0000

Those of us familiar with the fabulousness that is tahini may know it as that rogue jar of peanut butter-ish spread that we pull out every few weeks to make hummus. I promise you, though, that this staple of Middle Eastern and North African kitchens has a wealth of potential far beyond a run-of-the mill cracker spread.

Learn more about tahini and check out three new ideas for getting more of it onto your table in this week’s “Supermarket Score” on Rachael Ray’s blog.

Cooking Channel’s “Devour” Blog >> “Dinner Rush! Banh Mi Turkey Burgers”

Patrick W Decker — Tue, 14 May 2013 21:53:22 +0000

Banh mi-style sandwiches seem to be popping up everywhere lately. While I love this — because I love a good banh mi — I’ve got one big bone to pick. Most of the ones I’ve had are simply not good.

Now, before the rotten fruit starts flying, just hear me out! There are a couple of key elements to the flavor profile of the banh mi that I feel many restaurants try to cheat out and cut corners on. It’s in that moment that bad sandwiches happen and days are ruined.

Pick up my tips for essential banh mi creation and grab a killer delicious recipe for Banh Mi Turkey Burgers from my newest post on Cooking Channel’s Devour blog.

RachaelRay.com Blog >> “Supermarket Score: Cinnamon”

Patrick W Decker — Thu, 09 May 2013 21:08:04 +0000

If ever there was a spice more stereotyped by “one trick pony” status, cinnamon would take top honors. We all know it as the backbone of Sunday morning French toast, the bit of lovin’ that makes snickerdoodles so delightful, or even that inedible stick floating in your warm apple cider.

Cinnamon is so much more than all that! It’s used the world over as an ingredient in cleaners and mouthwash and even makes a great alternative to moth balls in keeping critters out of your wardrobe. Cinnamon is also highly acclaimed as an addition to savory foods in many types of cuisine all across Asia and North Africa. Check out these three unexpected places to incorporate cinnamon that will give your jar a life beyond coffee cake.

Pick up some new ideas for an old spice rack standby on my newest post to Rachael Ray’s blog.

Cooking Channel’s “Devour” Blog >> “Dinner Rush! Grilled Shrimp & Greek Bread Cheese”

Patrick W Decker — Tue, 07 May 2013 18:55:15 +0000

So there I am, minding my own business, scanning over the hundred-and-some-odd cheeses that populate my favorite local market’s cold case. The usual suspects are there in force: cheddar varieties for days, countless Camemberts, some funky monkey “pistachio-infused” wedge in coordinating green. And then I spot bread cheese.

What, what? Bread cheese? I mean, I’ve done bread + cheese, but ne’er without the two entering into our engagement as initially separate entities. Rick, the archetypal cheese man in his cute tweed derby cap, likens it to a grilling cheese. “The flavor is pretty mild,” he tells me, “like a halloumi but not as salty. People buy it up like crazy and eat it for breakfast and dessert. I guess you could use it as a savory snack, too. That would be good.” In the basket it goes.

Find out what in the heck “Bread Cheese” is all about and pick up a delicious & easy dinner recipe using it in my newest post to Cooking Channel’s “Devour” blog.

RachaelRay.com Blog >> “Play-By-Play: Fresh Ricotta Cheese”

Patrick W Decker — Thu, 02 May 2013 18:56:44 +0000

Last week, I posted a “Supermarket Score” blog with some new ideas for using up buttermilk. One idea in particular – the homemade ricotta cheese – elicited some facebook comments and emails from some of my friends. They were intrigued, but wanted to know more. “It can’t be that simple to make at home!” some said. “How do I know if I’m doing it right?” said others.

Be not intimidated! I’ve got a Play-By-Play coming your way to walk you through the whole thing so that you, too, can show off your own homemade ricotta cheese to your friends and family. Check out my newest post on RachaelRay.com to learn more!

Cooking Channel’s “Devour” Blog >> “Dinner Rush! Moroccan Chicken Stew with Green Beans”

Patrick W Decker — Wed, 01 May 2013 15:07:26 +0000

A couple of weeks ago, I posted an entry encouraging you guys to make your own tandoori spice at home, inspired by a delicious one I found at my local market. Not being that guy who is going to leave you hanging with a rogue jar of “what do I do with that now?” spice blend, this week’s Dinner Rush is putting it back in action to create a quick and delicious Moroccan-inspired stew.

Pick up this aromatic and delicious Dinner Rush idea on my newest post to Cooking Channel’s Devour blog.

RachaelRay.com Blog >> “Supermarket Score: Buttermilk”

Patrick W Decker — Thu, 25 Apr 2013 20:43:59 +0000

I’d be willing to bet that when you hear “buttermilk”, you probably think of either (A) pancakes, (B) biscuits, or (C) that mystery carton of dairy in the back of the fridge that only makes an appearance for Sunday morning pancakes and biscuits.

Give your buttermilk a life beyond just pancakes and biscuits with this week’s “Supermarket Score: Buttermilk” on Rachael Ray’s blog.

Cooking Channel’s “Devour” Blog >> “Dinner Rush! Steak House Chopped Salad”

Patrick W Decker — Tue, 23 Apr 2013 20:37:47 +0000

We’re keeping the math pretty simple this week, folks. I am such a sucker for a classic, stuffy, old-fashioned iceberg wedge salad with blue cheese dressing, and a big ol’ steak dinner also happens to make me weak in the knees. What happens when we put these two wondrous creations together?BOOM! Steak House Chopped Salad night, baby!

Pick up this easy and delicious recipe – ready in minutes for a quick weeknight dinner – on my newest post to Cooking Channel’s “Devour” blog.

Cooking Channel’s “Devour” Blog >> “Dinner Rush! Tandoori-Spiced Chicken with Tahini Carrots”

Patrick W Decker — Tue, 16 Apr 2013 16:00:59 +0000

I do hope you’re sitting down for this one, because this post is so loaded with delicious, time-saving “do-ahead” ideas that it’ll make you weak in the knees (please, hold your applause). I know that a cursory glance at this post may incline one to believe there’s a lot of work ahead just to get a simple chicken dinner on the table. Be not deceived — read on with empowered optimism.

Pick up two great “do-ahead’ recipes and an easy-breezy dinner plan that will put them to good use – this week on my post on Cooking Channel’s Devour blog.

Cooking Channel’s “Devour” Blog >> “Dinner Rush! Italian Seared Halibut with Melted Leeks”

Patrick W Decker — Tue, 09 Apr 2013 18:51:11 +0000

In my hometown in upstate New York, we’re going green in lots of ways — especially at the grocery store. I’m bringing in those eco-savvy reusable tote bags by the pallet right now because the produce section is exploding with delicious new spring harvests. Stumbling upon a particularly beautiful bunch of leeks the other day, my husband’s Simpsons-esque moment of Zen, of “mmm … melted leeks,” totally nailed it.

Melted leeks, I find, are one of those preparations that taste super indulgent without really being as such. Cooking down a mountain of leeks with some white wine, butter and herbs into a creamy side dish with just a bit of that beautiful spring onion flavor is like heaven in a skillet. Keeping things light, yet satisfying, I added some mushrooms to the mix and topped it all off with a piece of seared halibut spiked with a cap of classic Italian gremolata. (I got on a green kick, what can I say?)

Pick up this easy and delicious recipe from my newest post on Cooking Channel’s “Devour” blog.