In a Cook’s Kitchen Series
with Craig Sewell
Welcome to my kitchen!
This truly is ‘my’ home kitchen – all the techniques and recipes you are about to view are demonstrated in an everyday ‘cook’s kitchen’, no special equipment or culinary knowledge needed.
These days cooking at home is becoming increasingly important. Since the advent of COVID one of the things I’ve noticed when I go to the grocery store is that bread flour, active dry yeast and many other ingredients have disappeared off the shelves…. which means people are cooking and they’re in need of some basic skills.
For 16 years, I ran one of the first locally sourcing restaurants to open in Annapolis where we offered a local foods distribution chain and taught LOTS of cooking classes. One of the most popular classes was ‘The Basics’ – a six week-long class whereby through teaching recipes people could learn cooking skills along the way.
In the ‘Cook’s Kitchen Series’ each class builds upon the previous class – we’re not just demonstrating a one-off recipe we’re bringing you everything you need to know to create delicious meals in your home kitchen.
One of my fundamental principles about food is to buy the best, freshest ingredients from places as close to you as possible with growing/raising practices that are respectful to the environment and animals as possible, and then, to the best of my ability stay out of their way and let them speak for themselves. No doubt that there are times for fancy sauces, but the best recipes are those that enhance the flavors and edibility of the ingredients and allow them to linger in your mouth and exact the greatest taste and nutrition.
I guarantee that if you follow me through the entire series you are going to learn some skills and some great recipes too. I invite you to join me!
A special thanks to Edwin Remsburg Photography for filming and photographing this special series.
Have a question about something you saw in a video? You can reach me at firstname.lastname@example.org.
Southern Maryland Meats Livestock and Marketing Manager
Let’s Start Here
Before you dive into the recipes, I recommend starting with these two videos that help to set the stage for the rest of the series. This 15-part series builds upon the next, helping you develop and strengthen your culinary skills.
Explore Our Recipe Series
This is an ‘emulsion’ vinaigrette recipe. For a thick, creamy dressing, add oil very slow, whisking constantly.
Every Marylander has a crab cake recipe, but one can’t be a top Annapolis caterer without outstanding crab cakes.
Oven roasted asparagus and homemade chicken stock make this soup rich in flavor. Season slowly.
Nothing beats the flavor of homemade chicken stock. Don’t be shy, it’s not difficult to make. Craig walks step-by-step.
Make-ahead recipe! Prep chicken and refrigerate in an oven-proof dish, then finish in the oven for 45 mins prior to serving.
A classic chicken piccata recipe optimizes all parts of the bird with sautéing and a white wine pan-reduction sauce.
This pork shoulder recipe uses heritage breed hog which produces a reddish color meat. The fat is luscious with great flavor.
Hangar steak is a little known cut with for maximum flavor. This quick skillet recipe includes Maderia sauce.
Succotash is best with the freshest, local ingredients. When combined the sum of the ingredients is far greater than individually.
The secret to great pasta carbonara (besides fresh bacon and eggs) is ‘Mise En Place’ or gathering what you need before you begin.
The key to making perfect fries at home – crispy on the outside, smooth, warm and mellow on the inside – is to fry them twice.
Making a great omelette is an essential part of being a good cook. And essential to making a great omelette is egg selection.
Traditional New Orleans recipe for cherry bread pudding with whiskey bourbon sauce. Perfect finishing touch to a great meal.