If you had told me that you can put chicken in the oven and bake it and it comes out tasting and looking and smelling like fried chicken…… I would have said No Way!! I am from Texas, and we take great pride in our Fried Chicken. Maybe you can coat the chicken with some [...]

I Know, I know, I know.  I told you all that the IEWG crabcakes were my favorite….and they still are. However, the raw shrimp are pushing up a big second in command. Oh My Goodness!!  How big and sweet and tender and did I say good!!!???  I do mean GOOD!!!!!! Put them under cold running [...]

My girls are always hungry when they get in from school, so I have found that there are certain things that are staples in my family’s daily and weekly meals. The ground chicken is so useful in everything I want and need to prepare from tacos to burgers, spaghetti to quesadillas…..ground turkey, ground chicken, and [...]

I had a house full of girls last night….6 middle-school hungry girls. What would I feed them??? I was thinking tacos,,, or maybe burgers,,,, or maybe takeout.  Then I opened the freezer and there it was…the answer to my question ……… The container could easily feed 6 – 8 people.  The lasagna dish was totally [...]

I had the opportunity to impress my family with one of the best meals there is –  Barbeque ribs….. with some cornbread and veggies and mashed potatoes.  YUM YUM YUM!!!! Once again, I was so impressed with the slim and compact packaging, and, the quickness that the meat thawed and was able to be prepared. [...]

Article written by: Chef Matthew Castellani Email: ChefMatt@ineverywaygourmet.com Technique 12: Barbecue Description – To properly barbecue one must be patient.  This is a low temperature, slow method of cooking meat which uses both direct and indirect heat in addition to smoke.  Charcoal and hard smoking woods are normally used to impart complex, smoky flavors as [...]

Article written by: Chef Matthew Castellani Email: ChefMatt@ineverywaygourmet.com Technique 11: Braising Description – Braising is a moist cooking method relying on heat, time and liquid to break down connective tissue making this an ideal method for cooking tougher cuts of meat.  Braising is often combined with other methods of cooking.  For example, it is often [...]

Hello All, I have had a wonderful few days trying out some more of the magnificent foods from In Every Way Gourmet.  I must say how impressed I am with the taste of the food items. We had Chicken Parmesan.  OMG ! Talk about good.  The chicken portions were separated and frozen in individual sections which made [...]

  Hi All, It’s KiKi Shepard, the In Every Way Gourmet Celebrity Spokesperson. Welcome to “Cookin’ with KiKi, the Gourmet Way!” Just got my delivery of food from IEWG.  How fabulous this food service is.  All of the food was beautifully packaged, and delivered with the expertise of professionals.  I did not have to lift [...]

Article written by: Chef Matthew Castellani Email: ChefMatt@ineverywaygourmet.com Technique 10: Grilling & Broiling Description – Grilling and Broiling are closely related dry heat cooking methods.  If the heat source is below the product during cooking, as with a charcoal or propane grill, it is considered grilling.  On the other hand, broiling is the cooking from [...]