Cooking Lessons by Devon

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A coworker of mine reminded me of Pollo Azado, which is an amazing grilled Mexican chicken dish. I am really happy with ...
10/08/2024

A coworker of mine reminded me of Pollo Azado, which is an amazing grilled Mexican chicken dish. I am really happy with how this turned out. There is some new flavors that I am not used to in mexican cuisine, but I really enjoy like cinnamon, clove, and coriander. I put very little of clove and cinnamon, but they make a big impact when it comes to the background flavor. Coriander has a bigger part in the recipe, but i haven't use it much in my life. The combination of those flavor and others that I am more familiar with(oregano, garlic, Chipotle pepper, and paprika) , create an ensemble of flavors that I have not had yet. I had a great time grilling the chicken with my dad. It's always fun to play with fire.

10/02/2024

I realized since I don't have much experience teaching people to cook, I would like to offer the first 10 lessons for free. Your welcome to tip me if you would like, based off of how well I did. If you are interested in learning to cook or know someone who is interested in cooking. My available days are Sunday and Monday. I promise to provide more information and a little clarity on the format of the cooking lesson.

09/19/2024

Hey everybody if you are in the Montrose area you are in luck because I have started offering cooking lessons to anyone interested in becoming a better home cook. I have a page called Cooking Lessons by Devon. The main days I can do the lessons are on Sunday and Monday. I plan on posting a lot more about the lessons to explain what the student should expect and help guide them to a cooking lesson that they can get the most out of. Please share this with anyone you know in the area. You can contact me through Facebook if you are interested or have questions.

My app special tonight. Jumbo shrimp on a bed of pickled red cabbage, with a teriyaki and spicy orange sauce(my person o...
09/14/2024

My app special tonight. Jumbo shrimp on a bed of pickled red cabbage, with a teriyaki and spicy orange sauce(my person orange sauce recipe), garnished with sesame seeds and cilantro. Only at the Re*****on's at The Bridges of Montrose.

09/14/2024

If you don't want to eat it, why would anyone else. In other words, trust your taste buds.

Cutting onions can be very emotional. That was one onion. Damn
09/09/2024

Cutting onions can be very emotional. That was one onion. Damn

Raspberry lemon basil ice cream, I made using my vitmixet. The red really pops.
08/19/2024

Raspberry lemon basil ice cream, I made using my vitmixet. The red really pops.

Pickled and canned 5 1/2 quart jars of Taqueria jalapeños with carrots, onion, garlic, and mushrooms. Spices and herbs a...
07/01/2024

Pickled and canned 5 1/2 quart jars of Taqueria jalapeños with carrots, onion, garlic, and mushrooms. Spices and herbs are oregano, rosemary(which is my little twist on pickled jalapeños), bay leaves, and black pepper corns. It needs to rest for a day, but really looking forward to trying them tomorrow.

My bolognese sauce( also known as spaghetti sauce). I came up with this recipe based off of what I have seen on the inte...
06/24/2024

My bolognese sauce( also known as spaghetti sauce). I came up with this recipe based off of what I have seen on the internet and personal taste. The main flavors are tomatoe, oregano, garlic, and beef. Everything thing else I put in it serve as background flavors to corelate in a symphony of flavor. Basil, Bratz, onion, carrots, celery, salt, pepper, lemon, and wine are the background or base of the dish. I plan on adding cabbage and broccoli to give it texture and I like the flavor that they add.

Come on down to Re*****on at the Bridges tomorrow night. I got a great salad special. It's a raspberry arugula salad mad...
05/17/2024

Come on down to Re*****on at the Bridges tomorrow night. I got a great salad special. It's a raspberry arugula salad made with raspberry vinaigrette, walnuts, raspberries, feta, and grilled chicken. I look forward to making it for you.

After three weeks of waiting. My Sauerkraut is ready. One of the simplest recipes out there. All it is is cabbage and sa...
05/01/2024

After three weeks of waiting. My Sauerkraut is ready. One of the simplest recipes out there. All it is is cabbage and salt. You measure out 2% of the cabbage weight in salt, beat the two up a couple of times over an hour so that you get the water you need to cover the cabbage. Then let it ferment for three week at room temperature. Can't wait to use it on a Rueben today at work.

I made my hot sauce again. I believe I have finally dialed in the recipe. The photos show step by step of how it is made...
04/18/2024

I made my hot sauce again. I believe I have finally dialed in the recipe. The photos show step by step of how it is made. 1,shows the ingredients(salt and sugar are not in the picture, but are added in this step). 2, ingredients after been in food processor. 3, in jar before fermenting(i had two jars full). 4, in jar after fermenting. 5, in sauce pan after having been put through a bender with vinegar and water, at this point I cook it for around 30 minutes. 6, after been strained for the first time and it's pulp. 7, the pulp with water in it to cook more so that I can extract more flavor from the pulp. 8, the pulp after being strained for the second time. 9, finished product in jars. I made this as a Sriracha substitute, but mine is not as sweet, hotter, and has a better chili garlic flavor.

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