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Temecula Catering
Archive for: March, 2010

Bruschetta Appetizer (gluten free)

Traditional Bruschetta

Chef Mike demonstrates how easy it is to create this gluten free light and delicious Bruschetta appetizer.

Roasted Salsa

Roasted Salsa

When you don’t want just a good salsa but an exceptional salsa, try the delicious and gourmet Roasted Salsa. The MAC and ME Cooking Show demonstrates how to cook and prepare Roasted Salsa — an exceptional salsa from Chef Mike.

Coconut Shrimp

Coconut Shrimp

Easy step by step instructions on how to cook Coconut Shrimp from scratch — this is a relatively fast appetizer or entree and often used by wedding caterers.

Lobster Salad with Blood Orange Vinaigrette Dressing

Lobster Salad with Spinach

MAC and ME Cooking Show walks you through the process of making a Lobster Salad with a tasty Blood Orange Vinaigrette dressing.

How to Cook and Break Down Live Lobster

Cooking and Breaking down Lobster

MAC and ME Cooking Show takes on a task that most home chefs fear — that of using Live Lobster in their cooking. This episode demonstrates how to hold, prepare, cook and break down a LIVE LOBSTER so that you can use this tasty meat in your home cooking.

Choosing and Using Kitchen Cultery Knives

How to choose the right knife

Chef Michael Allan Cragg starts at the beginning by demonstrating how to choose and use the most important tool in any kitchen — your kitchen cutlery KNIVES!!!

Photo Gallery

Log in 2010 March | Temecula Catering