My name is Jaime O. Montilla. I have been a professional chef for over 15 years. I have worked in hotels, restaurants, contract foodservice and education. I love to teach people new things and to think a little bit different than what the norm is. I have encountered people that are stuck in one way of doing something but never think outside the box on how they can make this same item more efficiently without compromising the quality. For most of my career I have followed corporate menu's with the ability to create specials as an outlet of creativity. I created this website to show my style of cooking and to share recipes, cooking tips to whomever is willing to visit. The site is built on two principles recipes and how to's. How to's are specific bits of information about an ingredient or using restaurant techniques at home. Recipes are actual dishes that I make at home and in the restaurants. Recipes and how to's will have videos in the post to further explain my madness.
All Stores 900,000 Please Lower the price of all Brands of Military Equipment and Local for All Brands of Salt 🧂 and Pepper 🌶 Products and Production Cost Now 900,000 That's Too Much $$ 900,000 Now The Whole World 900,000 Now 🙏 🤲 🕍 🕌 ⛪ 🛕
How can this be called a recipe when the flavor is from lobster stock. That's like saying, how to make chicken broth.. Add this and that to chicken stock.
Se ven espectaculares pero no dice las cantidades y por favor en español algunos saben inglés pero otros no. Gracias por enseñarnos hacerlas me encantó. Dios le bendiga 🙏
Wow thank you so very much for teaching me how to mix salt and pepper 🤩 👏 how would I ever have figured it out if you hadn’t made this marvelous video 👍😻😻😻
I usually make mine with carrots and onion, rather than celery and onion. Although I've got to try this to see how it changes the flavor profile. Usually for about 3 cups worth of gravy I also add a 1/4 cup of a good chardonnay after the flour cooks off. Any more it overwhelms the rest of the flavors. This looks great, I'm excited to try it!
You wait until you're serving crab for dinner then save the shells to make a stock the next day. There's always a little crab meat an cartilage left in the shells to make a good stock@@DirtySpoonsSpiceCompany
