Demos and Discussions

Stuffed Pork Tenderloin for Bacon Lovers

Posted by Robin Buckley on

Stuffed Pork Tenderloin for Bacon Lovers

This impressive pork tenderloin recipe is stuffed with pepper jack cheese, sun dried tomatoes, and raw spinach then wrapped in bacon.

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A Weekend At Domaine Serene

Posted by Robin Buckley on

A Weekend At Domaine Serene

Food and wine are the passion behind And He Cooks A weekend spent in the guest house at Domaine Serene in the Dundee Hills of the Willamette Valley wine country, it was full of good flavors, incredible wine and the best of friends. Domaine Serene produces some of the best wines Oregon has to offer and they have the credentials to prove it. A look back to 2016, 2014 Evenstad Reserve Chardonnay was declared the #1 White Wine in the World by Wine Spectator in their 2016 Top 100. This accolade is extremely special, as it marks the first time...

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3 Great Tips For Cooking A Thick Steak

Posted by Robin Buckley on

3 Great Tips For Cooking A Thick Steak

Here are some great tips for cooking a thick steak.

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Crabbing In Tillamook Bay

Posted by Robin Buckley on

Crabbing In Tillamook Bay

November through December is crab season in the Pacific Northwest.  So what do you if you live in the Pacific Northwest? You go crabbing.  It is a simple few hours on the water. My guide, Andy, puts out the crab traps the day before.  the traps are attached to a long rope so the traps can rest on the floor of the water. He marks them  with a small floating buoy and the next day we go out and retrieve them.  Once the boat has gotten close to the marker we hook it out of the water and attach the...

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Barefoot Contessa Salmon With Macadamia Nuts

Posted by Robin Buckley on

Barefoot Contessa Salmon With Macadamia Nuts

When asked if they would like to enjoy some of our freshly caught salmon, this recipe jumped out of Caren's mouth and into the skillet.  The recipe was a true winner and I just have to share it. 

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