As some of my readers know, last year I made the leap from serious home cook back into the world of professional cooking - as an instructor and as the owner and chef of Sabor Del Sol a modest street food and catering company that operates here in Laramie, Wyoming - primarily at the Laramie Local Community Market, a farmers market here in town that I helped organize this last year. 

Sabor Del Sol specializes in Paella, though I maintain a much wider menu, Paella has become our most sought after offering. We cook out paella almost exclusively on site in one or more of our enormous paella pans. The farmers market is our primary market, however we do offer catering for a few special events each year generally for groups of 100 or more. 

This last week we cooked up a great new recipe for a Fire Roasted Green Chile and Chicken Paella Topped with Crumbled Goats Cheese. I decided to set up a camera and shoot a video documenting the cooking process for the Rogue Gourmet since up to this point I haven't actually even mentioned that I have started cooking again professionally. 

So without further delay, here is the video. I hope you enjoy it!

Professionally I am a designer. Recently I have been working on a new project to bring my interest in food to bear on my professional life; so I have been keeping my eyes open for great food related websites, mobile applications and designs. This morning I ran into this fantastic visual guide to grilling on the Visual News Blog: 

"We’ve all been there before: You cut into your seemingly medium-cooked, char-broiled burger only to find it’s still a little too pink inside. What gives? Many things can affect how long it takes to properly grill perfectly moist and tender meats, seafood, and vegetables. Take the guesswork out of grilling with this guide to average cook times. The guide provides average times for a wide variety of beef, poultry, pork, and vegetable items you might plan on throwing on the grill this summer—all you’ll need is a watch and a meat thermometer."

Click here for the full size guide (big enough to print!). Visual News is a great resource and honestly is loaded full of wonderful eye candy for those of you who are visually inclined. Also worth checking out is their Visual Guide to Seasonal Produce.

Original Post via: Visual News

As some of you know for the last year and a half I have been changing the way I eat. I have been trying to get away from eating as many grains and legumes, sugars, dairy products and processed foods as I can. Instead I have been focusing on eating whole foods; vegetables, nuts and seeds, wild caught fish, and naturally raised animals, like local grass fed beef, or when I am lucky wild game harvested locally here in Wyoming. 

I have placed a great deal of emphasis on finding the best ingredients that I can find, organic over conventionally produced products, local whenever possible, and always the freshest and most flavorsome products I can find. 

I do give myself a day a week for indulgences like beer, cheese, a great loaf of crusty bread or a desert, but the rest of the week I have given up entirely eating the vast majority of the foods in the categories I listed above. Note: If you are interested in why I have decided to make these changes in my diet check out this article. 

If I tell you the truth, one of the things that I miss most on my diet is a good sandwich. I should also note that I am not usually one to search out alternatives. I lived once in a vegetarian household and was always bewildered by my veggie roommates quest for meat "substitutes"; Soy Sausage, Tofurkey, fake bacon, bean burgers, gluten based faux chicken. I wasn't and am still not a fan of any of these products, and I when I started my own eating project I made a concerted effort to change the way I eat, not try to fool myself into believing that I was still eating this or that now forbidden food item. Instead I let myself have the occasional indulgence on Saturdays, or when I eat at a friends house. 

So, all that said, I did find myself searching for a good sandwich - without bread.

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"The wonderful world of DOUGH Donuts in Brooklyn, New York... Your eyes will glaze over with the amount of colorful sugar you're about to see."

DOUGH Donuts: A Far Cry From The Old Fashioned from SkeeterNYC on Vimeo.

I recognize that this video is effectively and advert for Knorr, but the advertising is discrete. Marco Pierre White is one of my favorite chefs, and these steaks look delicious. I couldn't resist posting this video, and I might not be able to resist actually making this for dinner tonight. Enjoy.

"Meet Chef Jeremy Spector of The Brindle Room in Manhattan's East Village, a cozy, charming, neighborhood restaurant that sears up quite possibly, the best tasting burger in New York City. 

Chef Jeremy walked me through the design of The Brindle Room burger, explaining in detail what makes them so sought after and so terribly addicting. For me, it's all about the meat. There's something special about the beef in this burger. You can taste it in every bite, and feel the flavor develop with every chew. It's a quality that Jeremy likens to "a fine cheese or good wine". Truly, a burger for meat lovers." (video link)

Video by foodcurated.com