Using the Right Knife for the Right Job: A Guide to the Kitchen Knife Block

Finding the Right Knife for the Right Job: A Guide to the Kitchen Knife Block - A Cut Above with Chef Todd
Chef Todd

Whether you are slicing fruit for a smoothie, deboning chicken for a crock pot meal or filleting fish, the knife you use in the kitchen is essential to the job you are trying to accomplish and to the efficiency level you will be achieving while preparing your food. No matter the task at hand or your ability level in the kitchen, it is incredibly important to equip yourself with the proper tools while cooking to ensure less time wasted, proper technique and increased skill, therefore helping to make you an even better cook. Continue reading “Using the Right Knife for the Right Job: A Guide to the Kitchen Knife Block”

Gourmet BLT Sandwich

Gourmet BLT Sandwich Recipe and Creamy Siracha Sauce -

Creamy Sriracha Sauce Recipe - www.cobornsblog.comBLT Sandwiches have always been one of my family’s favorites. They seem to hit the spot day or night. Now that the kids are older I have decided to kick this family favorite up a notch with trendy ingredients like, thick cut Four Brothers Bacon, fresh avocadoes and Sriracha sauce!

The Brits lay claim to the very first sandwich, created as a royal meal for the busy Sir John Montague. This eighteenth-century Englishman, a.k.a. the fourth Earl of Sandwich, was a skilled gambler. Reluctant to miss even a few minutes away from his game, he instructed his servant to place meat between two pieces of bread so that he could eat with one hand and take bits between bets.

At my house it takes two hands to hold one of my family favorites and as the kids taste buds become more curious our sandwiches will continue to change and grow into are endless imaginations.

Creamy Sriracha Sauce

Creamy Sriracha Sauce
  • 3 T. Mayo
  • 1 T. Sriracha Sauce
  • 1 tsp. Fresh Lemon Juice
  • To Taste Garlic Powder
  1. In a bowl mix until smooth
  2. Refrigerate until ready to use.

Gourmet BLT

Gourmet BLT Sandwich
  • 3 Slices Four Brothers Wholesome Harvest Bread
  • 2 T. Creamy Sriracha Sauce
  • Half of a Wedge LA BONNE VIE Triple Cream Brie Cheese, melted
  • 6 Slices Ripe Avocados
  • 4 Slices Four Brothers Thick Cut Bacon, cut in half
  • 4 Slices Vine Ripened Tomatoes, sliced
  • ½ Cup Fresh Spinach
  1. Toast three slices of bread.
  2. Evenly spread Creamy Sriracha Sauce and melted Brie onto each slice of toast.
  3. Set one piece of toast aside
  4. Continue to stack the following ingredients, in order, on remaining two slices: three slices avocado, ¼ cup spinach, two slices tomato and half of bacon.
  5. Stack layered toast on top of each other.
  6. Finish with third slice of toast.
  7. Cut in half and enjoy.


Coborn's Blog: A Cut above with Chef Todd
Chef Todd

I hope you enjoy this Gourmet BLT as much and my family and I do. Leave your comments and let me know what you think!

Chef Todd
Coborn’s, Inc. Executive Chef and Retail Merchandiser

Click Here for more articles written by Todd. - A Cut Above with Chef Todd


Thanksgiving Turkey Tips - A Cut Above with Chef Todd
Chef Todd

Chef Todd here. The holidays are upon us and it is time to cook the coveted Thanksgiving turkey! The two questions I get asked most often this time of year are; how long should I cook my bird, and how can I cut the turkey breast for the best presentation for my guests? Well, here are two handy tools for you to keep in your arsenal; a turkey cook times chart and a short video demonstrating how to cut a turkey breast. Happy Thanksgiving! - Turkey Cook Times

Coborn’s Executive Chef/Retail Merchandiser

Click Here for more blog articles written by Chef Todd - A Cut Above with Chef Todd


Grilled Cheese has 'Grown Up'! - NO KIDS ALLOWED, Adult Grilled Cheese Sandwich and Homemade Creamy Tomato Basil Bisque Recipe
No Kids Allowed – Adult Grilled Cheese Sandwich - A Cut Above with Chef Todd
Chef Todd

Admit it, even though you’re considered an adult on the outside, the kid on the inside still loves a good grilled cheese sandwich. Well in celebration of National Grilled Cheese Month I am going to give you some tips on how to step up that traditional sandwich and make it a little more gourmet. Let’s call it the ‘Adult Grilled Cheese’, but trust me, even the youngsters will enjoy this sandwich.

Let’s first forget the traditional white or wheat bread and graduate to a Rustic French, Asiago Sourdough or Rosemary Sourdough bread. These breads are a good base because they are more flavorful and nutritious than white breads.  You will also need spreadable butter and fresh beefsteak or yellow pear tomatoes from Coborn’s. Don’t forget the fresh arugula or spinach, for taste and added nutrition. Time to add the meat. Meat in a grilled cheese sandwich you say? YES, add a fresh and thinly sliced prosciutto or ham to add amazing flavor and protein. What am I forgetting… Oh yes, the CHEESE! You will need goat cheese or a garlic herb Boursin cream cheese as well as a flavored Havarti or Baby Swiss. These cheeses will make your sandwich creamy, delicious and very gourmet!

Heat your skillet on the stove to medium heat. Spread butter on the outside of the sandwich and spread goat cheese or the herbed Boursin cheese on the other side. Place butter side of bread on the heated skillet. Layer arugula or spinach, tomatoes, ham and Havarti or Baby Swiss on the goat or Boursin cheese. Place the second slice of bread on top, butter side up. Heat until bottom side is golden brown and carefully flip and cook the other side until it becomes golden brown as well. Remove from the skillet and let stand for a couple minutes. Cut and serve with your favorite tomato soup.

Speaking of soup… What would grilled cheese be without tomato soup? In the spirit of upgrading, let’s move away from Campbell’s in a can and try some homemade Creamy Tomato Basil Bisque. Here is my favorite recipe below. Make it with fresh ingredients from Coborn’s or your own garden. I hope that you enjoy ‘growing up’ with your Adult Grilled Cheese and Creamy Tomato Basil Bisque!

Creamy Tomato Basil Bisque
  • 2 T. Olive Oil
  • 1 Stalk Celery, diced
  • 1 Medium Size Carrot, peeled and diced
  • 1 Red Pepper, diced
  • 3 Cloves Garlic, minced
  • 1½ lb. Roma or Plum Tomatoes ⅛th
  • 1 tsp. Kosher Salt
  • 2 ½ Cups Chicken Stock
  • 1 T. Sugar
  • 1 t. black pepper
  • ⅓ c. fresh sweet basil, chopped
  • 1 c. half and half or heavy cream (room temperature)
  • 2 T. grated parmesan cheese
  1. In a thick walled pot heat olive oil on medium heat.
  2. Add celery, carrots, red pepper and garlic.
  3. Cook for 5 minutes then fold in the tomatoes and salt.
  4. Cook an additional 10 minutes.
  5. Pour in chicken stock and bring to a boil.
  6. Cover, reduce heat to a simmer for 15 minutes.
  7. Using a potato masher begin to smash the tomatoes; don’t worry if you don’t get all the tomatoes.
  8. Remove from the heat.
  9. Stir in the sugar, black pepper and fresh sweet basil.
  10. In a food processor or a blender, blend tomato mixture in small batches to your desired consistency.
  11. Pour back into the pot on medium heat and warm slowly.
  12. Once soup is warmed, slowly add the cream and grated parmesan cheese.
  13. Continue to heat soup thoroughly.
  14. Season to your liking.


Coborn’s Executive Chef/Retail Merchandiser

Click Here for more blog articles written by Chef Todd - A Cut Above with Chef Todd


A Cut Above – How to prepare fish

Coborn's Blog: A Cut above with Chef Todd
A Cut Above
Coborn’s Executive Chef
Todd Callander

Fresh fish and seafood is a very versatile protein that can be prepared a number of different ways. The texture and flavor profile of the species generally dictates the best methods of preparation. Fish and seafood cooks quicker than meat and poultry. Care must be taken to ensure product is not overcooked.

How do I know when my fish is done?

Fish cooks quickly. In fact fish continues to “cook” when it is removed from the oven, grill, broiler and microwave.
You can tell when the fish is done when the fish flesh loses its translucent, raw appearance and flakes easily with a fork. The FDA recommends cooking fish until it has reached an internal temperature of 145° F. A general rule to apply when baking, broiling, grilling, steaming or poaching fish is the 10 minute rule (the excludes microwaving or frying). Ten minutes per inch at 350°F. Double this time from a frozen state.


Coborn's Blog: How to Poach FishPoaching

Poaching in a seasoned stock (vegetable or fish stock) is great for many species including salmon, cod or halibut. Bring the stock to a boil, reduce heat to a simmer, add your fish, cover and cook for approximately 10 minutes or until the fish becomes opaque. Remove and serve.


Coborn's Blog: How to Steam FishSteaming

When steaming, use a steam cooker or a deep pot with a tight cover.
The pot should be deep enough to hold a wire basket or rack that keeps the fish 1 to 2” above the water or seasoned stock. Bring your liquid to a boil and place the fish on the rack. Cover pot tightly and reduce heat to low, cook for approximately 10 minutes or until the fish becomes opaque. Remove and serve. Steaming perfectly cooks seafood while holding in all its natural nutrients.
Tip; add your favorite seafood seasoning to the liquid for added flavor.   

Coborn's Blog: How to Grill FishGrilling

Fresh fish tastes great on the grill. Firm-fleshed fish such as salmon and tuna can be placed directly on the grill rack. For more delicate species, use a seafood grill screen or wrap the fish in aluminum foil, make sure to punch several holes in the foil. Always make sure your coals are medium heat before placing the fish on the grill. Place the fish approximately 6” from the coals and follow the 10 minute rule.


Not only is fish delicious, but it is good for you, too. Fish is a great source of lean protein, it is low in saturated (bad) fat and can also be a good source of omega-3, the heart healthy fat. So the next time you catch the ‘BIG ONE’, I hope you try one of these delicious ways to prepare your fish.

Coborn’s Executive Chef/Retail Merchandiser

Click Here for more blog articles written by Chef Todd - A Cut Above with Chef Todd