Archive for February 2008
Black and Blue (burned outside, raw inside)
How Do People Eat This? One of the greatest mysteries of cooking is the curious black and blue piece of meat. In other words – a piece of meat that…
Read MoreWhat I Cooked Today… Using Herbs de Provence! Marinade for Chicken or Red Meat
What I Cooked Today… Marinade for Chicken or Red Meat Ingredients: ½ cup balsamic vinegar¼ worcestershire¼ soy sauce1 tbs herbs de provence¼ c olive oilsalt and pepperany type of red…
Read MoreIngredient of the Day: Herbs de Provence
Every meal can be gourmet by adding some simple touches, and sometimes it’s as simple as adding a few special herbs. My go-to herbs are a delicate blend of rosemary,…
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Send your questions about food, cooking and life in the kitchen to: hailmarys.inc@gmail.com
Read MoreCooking with Mary: How to Prep Chicken
What is this Blog About
Greetings! My name is Mary and I love to cook. I am an executive chef with experience in food styling and a tremendous passion for all things edible. I’ve worked…
Read MoreAsk Mary: Chicken Ideas for the Whole Family
Mary,What are some ideas for cooking chicken for the whole family that even my kids can enjoy?Thanks! Carey A great way to fix chicken so that the whole family can…
Read MoreQuick Tip… Keeping the Skin from Shrinking!
Quick Tip… If you are cooking chicken breast with skin on, start with a cold pan so that the skin doesn’t shrink. As the pan gets hotter, it will brown…
Read MoreWhat I Cooked Today… Chicken and Artichokes
Chicken and Artichokes! Divine! Ingredients: 2 chicken breasts2 lemons2 artichokes whole or 1 can2 tbsp chopped parsley (or dried)½ cup white wine½ chicken stocksalt and pepper to taste Directions: Artichokes:…
Read MorePresidents Day
We will be back on track tomorrow! Have a great day off (to all those with normal jobs)! And those who are chefs, I’m sorry if you are working! Happy…
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