Pepperoni Pizza

Also known as "pizza pie" in America, pizza is a very popular dish world wide. It's commonly made of ingredients such as yeast, salt, sugar, pepper and basil. For its toppings, often used are herbs, various types of vegetables, tomato sauce, garlic paste, cheese and so on. It have different types such as sausage pizza, New York-style, Chicago-style and pepperoni just to name a few.

One of the popular and famous types is Pepperoni pizza. In this type, pepperoni is used as topping and hence the name. It's made of dry salami prepared with the help of goat, pork, beef and fish. Compared to other types, it's highly preferred and eaten by many in America.

Ingredients mostly used in making it normally differ and depends on the person doing it. Nevertheless, the commonly used ingredients are; spaghetti or tomato sauce, mozzarella cheese, olive oil, gravy which makes it tastier, Minced garlic, salt, pepper and oregano which adds a good taste. Pepperoni is also used and mostly preferred when spicy, it's also used as topping for the American-style pizzerias and for preparing sandwiches.

Pepperoni pizza is a descendant of Italian spicy type of Selami, though it's basically an Italian-American dish that is usually made up of the various types of dry salami prepared with the help of different types of meat such as pork, beef e.t.c. It's name is corrupted from 'Peperone' which is an Italian plural referring to bell pepper. It was basically evolved in Italian -American cosine.

Korean Samgyeopsal Comes up Hot

Grab a pair of chopsticks and a piece of lettuce, it's time to eat Korean BBQ! In Sinchon-Seoul, Korea Kevin J. Brenneman and John Park eat 2 orders of Samgyeopsal with beer. This is a visual.



http://www.youtube.com/watch?v=TNS4wK3GVaQ&hl=en

Clear Lake Greek Fest 09

April 24 thru 26 Saint John the Theologian Greek Festival Clear Lake OPA! Wonderful Greek music, colorful dancing, food, friendly people and of course the wonderful Greek wines, what more do you need to have a great time? Hundreds of bay area folks came out, to Landolt Pavilion at Clear Lake Park, to enjoy everything the Greek culture has to offer. There were vendors selling hats, food items and jewelry. A childrens play area; where the kids had a ball. The St. Johns Angels performed their dances, under the guidance of their instructors Kika and Jose Guadiano; including a fun Maypole themed dance. Then Asteria & Friends; young adults from St. Johns dance group and the Greek dancers from Galveston, performed some very energetic folk dances. Some of the Greek food, that we enjoyed included: Souvlaki, grilled pork brushed with olive oil and lemon, on a skewer; Pastichio, a baked lasagna, and of course Gyros, a flavorful mixture of beef and spices served on pita bread with tomatoes, onions and tzatziki sauce. YUMMY!! Listen in to Talk of the Bay to get a taste of this Grecian celebration. OPA! And thanks to Alex Kalos for the wonderful sounds of the bouzouki. Also known as the Golden Greek, Alex can be contacted at ankalos@earthlink.com.



http://www.youtube.com/watch?v=5b5lkGr3vA8&hl=en

Gas or Coals - Which is the Better Barbecue

When you invite your friends over for a Sunday afternoon barbecue, you want to get it just right, so how do you make sure that your barbecue will be the rave around town? This leads us to the eternal question - gas or coals - which is better for that backyard barbecue?

It is difficult to get a straight answer by asking your friends. Those who have gas will swear that their method is the new and improved version, with less mess, less fuss and more exact cooking. Those who have charcoal (or alternate solid fuel such as heat beats) barbecues will scoff in the face of those who don't and question what the point of a barbecue is without the taste of the smoke on the food (and the fun of the fire). So what do you choose if you are buying your first Barbecue?

If you prefer the idea of the outdoors experience, the thrill of the fire or the macho sport of making a fire and then cooking over it, solid fuel based may be the way for you. It does require more attention - if you don't catch it when its right, your perfectly grilled pork chop, could end up looking like a burnt chop.

If, however, you prefer the idea of simple and less stressful cooking with more predictable results, go for gas. The grill is ready when you are - you just turn the nob. You don't have to light the fire and there are no ashes to chuck out afterwards.

Interestingly, there is not much else to choose between in terms of the gas versus charcoal issue. Tests done on the cooked results of both barbecue types, have revealed that there is no significant difference in the flavours of food cooked on gas or solid fuel based barbecues. This is mostly true for hamburgers or chicken. Items such as a roast, however, which require longer cooking time, thus allowing more time for the smoke to penetrate the food, have been said to taste better on the on solid fuel based grill.

The majority of barbecue owners own a gas grill and love it. They have more features than you would ever use. This can be a negative selling point as well. Solid fuel based grills are cheaper, although they are being developed with more and more features. Charcoal grill owners find a certain satisfaction out of conquering the barbecue and being the big macho man of the party. And let's face it, what barbecue cook-off contestant would ever be caught dead using a gas grill!

If you are environmentally aware, gas barbecues may be the better option for you. They use natural products - propane or natural gas and are only mildly noxious. Solid fuel based grills on the other hand, produce noxious fumes and lots of smoke.

Recipe of the Day - Barbecue Ribs

In this recipe, the type of rib is based on what is referred as the American Barbecue Rib, which is mainly available in our supermarket. If you required ribs with more meat, you might need to see your local butcher for a special cut.

The serving quantity will depend on what else you will be serving and what you expect yourself and your guests to consume.

This recipe also required that your barbecue store has a cover such as a weber.

Ingredients

1. 1 kg of American Barbecue Rib

2. 1 cup of Gourmet Barbecue Sauce

3. Salt & Pepper to taste

4. 1 packet of Hickory wood chip

Method

1. Mix the rib and gourmet barbecue sauce in tray; add salt & pepper to taste. Cover the tray and refrigerate it overnight.

2. Soak half of the wood chip in water for at least an hour prior to cooking. Mix the soaked and dried wood chip and bag them using aluminium foil. May sure it is not too thin. Use a thin sharp knife to poke holes into one side of the bag. Prepare this only when the store as described in Step 3 below is ready.

3. Once your barbecue store is read, preferably after the flame has reached pass its peak to allow a slow cooking process, place the bag of the wood chip right onto of the heat beats or charcoal (if solid fuel barbecue stove is used) otherwise place it on the side but on top of a gas burner, make sure not to smother the flame.

4. Rub the marinating sauce all over the ribs again and brush them with some cooking oil. Place it on the barbecue stove and close the cover. Adjust the air hole/gas mark to low to allow an hour of slow cooking.

5. After 30 minutes, turn the rib over but do not leave the lid uncover for too long.

6. Once it is cooked, cut them into bite size pieces and serve it as appetizer or as main meal with some more barbecue sauce.

If you couldn't find any gourmet barbecue sauce, here is a good recipe. Mix the following together:

1. 1/2 cup of worcestershire sauce

2. 1/2 cup of honey

3. Blend a slice of ginger, 3 small onions and 2 garlic cloves

4. Add 6 macadamia nuts into the blending

5. 1 tspn of horseradish

Grilled Pork Chop with Harissa Marinade

I hear you gasping - yes its true, Harissa would not traditionally be paired with pork. However this Tunisian-inspired spice rub is perfect for bringing out the succulent flavour of seared Ontario pork. For more like this visit: www.legourmet.tv Distributed by Tubemogul.



http://www.youtube.com/watch?v=3ZqCkJV0s24&hl=en

Having A Hard Time With Your Barbecue Pork Ribs? Tips On How It Can Be Fun And Easy As 1,2,3

Are you having trouble preparing a delicious barbecue pork ribs meal? You have tried several pork rib recipe but has never achieve the ideal look or taste?

Barbecuing pork ribs can be easy and fun for you and your family, but only if you use the right methods. If you search on the internet you will literally find hundreds of articles and websites on all sorts of way to prepare barbecue pork ribs. Today you will learn simple tips to achieve great results.

It's an interesting method and you might be surprised at how it works.

Here's what it IS about:

1. Buying and trimming the right meat cuts for that "fall-off-the-bone" tenderness

2. Knowing exactly how long to cook mouthwatering ribs - it's amazingly simple!

3. Making the perfect sauce - sweet or tangy - every time!

The reason this is so effective is because it's based on the number one thing all barbecue lovers crave PERFECT BBQ PORK RIBS.

Ever so often people make mistakes when it comes to barbecuing, not just pork ribs but other meat kind. The thing is we live in a hurry up world and we want every thing at the quint of an eye. And the big problem is

TRYING TO BARBECUE TOO FAST

I'll give you an example:

First, let's agree that your family craves great barbecue pork ribs.

OK.

Have you been to the store yet and bought the meat?

You maybe just going home from work and you decide you wanted barbecue pork ribs for dinner. You then rush to the nearest supermarket or food store and pick up two chunks of the biggest ribs you could find.

And here is what's in your head without you even knowing:

Will it be ready in time so i can watch the game? or I wonder how long before it is ready? o I still got a lot of work to do and .....

"I KNOW! I'll just boil them for a few minutes and then slap 'em on the grill with some sauce . . ."

...AND they end up tough as a RUBBER DOG BONE!

...And the cycle continues.

But the good news is:

1. This problem is easy to fix

2. You're not alone. Most other Barbecue lovers make the same mistake :-)

So here is a simple recipe to get you started. It is very simple and easy to follow:

INGREDIENTS:

* 4 to 5 pounds pork ribs, cut in serving-size pieces

* salt and pepper

* 1 lemon, thinly sliced

* 1 large onion, thinly sliced

* 1 cup ketchup

* 1/2 cup Worcestershire sauce

* 1 teaspoon chili powder

* 1 teaspoon salt

* dash Tabasco sauce

PREPARATION:

Place ribs in a shallow roasting pan, meaty side down; season with salt and pepper. Roast at 425° for 35 minutes. Drain off excess fat; turn meaty side up. Top ribs with sliced lemon and onion. Reduce oven temperature to 350° and continue to roast ribs for 30 minutes longer.

Meanwhile, combine ketchup, Worcestershire sauce, chili powder, salt and Tabasco in a saucepan over medium heat. Bring to a boil and pour over ribs. Continue roasting ribs, basting occasionally, for 1 hour longer. Add more water if sauce gets too thick.
Ribs recipe serves 4 to 6.

Pahok Ktiss Recipe + Tutorial

Pahok Ktiss is a Cambodian fresh and cooked vegetable dip made with ground pork, coconut milk and enhance with pahok sauce. This is my first video with voice over. I hope that my instructions are clear. Just let me know if you have any questions. khatiya-korner.com



http://www.youtube.com/watch?v=zqz5H2DxbkQ&hl=en

Kid Healthy Dessert - Fruit Crisp

Fruit crisps are thought to be a dessert that originated in the Southern States. Whether old or new, the recipe is a favorite with children. The fresh fruit makes a healthy snack for kids as well as an elegant dessert.

The recipes taste best is made with fresh fruits but frozen fruits are convenient and taste fresh with modern day packaging. A fruit crisp is easy to make. There is no crust required. These desserts can be served warm right out of the oven and topped with ice cream or real whipped cream.

You can create some healthy fruit crisps desserts for kids' snacks. Fruit crisp recipes are simple and quick to prepare. You can use almost any kind of fruit to create these scrumptious but healthy desserts. This recipe is a simple and quick way to prepare dessert without using refined sugar or even honey.

You can substitute fruit concentrates, date sugar or brown-rice syrup for white refined sugar. These alternative ingredients are usually available at your health food store.

Cherry Fruit Crisps are a delicious and a healthy way to consume vitamin C. Cherries are abundant with naturally occurring chemicals are called anthocyanins. Cherries also have anti-inflammatory properties useful in treating arthritis and may help fight colon cancer. Cherries are good for the entire family.

Cherry Crisps

Ingredients:

*2 cups fresh or frozen, thawed, and drained dark sweet cherries

*2 tablespoons vegetable oil

*3 tablespoons plus 1-1/2 teaspoons tapioca

*½-1/2 cup of unsweetened pineapple juice concentrate (Minute Maid)

*2 tablespoons of water

*Double oat topping

Instructions:

1. Preheat oven to 350.

2. Spray a 9x9 by 2-inch glass or ceramic baking dish.

3. In large bowl mix together all the ingredients with the exception of the topping

4. Pour mixture into prepared baking dish.

5. Let sit for 10 minutes.

6. Add topping.

7. Bake 50 minutes or until topping is golden brown.

8. Remove from oven.

9. Place on a wire rack to cool

10. Serve warm or refrigerate

Yields: 9 servings

Meals in Minutes

No matter what your schedule, you're going to end up preparing a meal on the run every now and again. I try to keep the ingredients for several quick and easy meals on hand so I'm not in a bind when I'm rushed for time and have to throw a quick meal together. Here are some of my family's favorites:

TOMATO SOUP AND GRILLED CHEESE SANDWICHES

I always keep several cans of Campbell's condensed tomato soup and saltine crackers on hand. Just add a can of milk or water to one can of soup and you're in business. My husband prefers his grilled cheese sandwiches prepared with butter in the skillet, but I often leave out the butter completely by first toasting the bread in the toaster oven, adding the sliced cheese, and then microwaving until the cheese melts.

STIR FRY

There are a number of generic frozen stir fries on the market now that are very reasonably priced. I have to pick through them to find a vegetable combination my family likes, but there really are many to choose from. You just add your choice of beef, chicken, pork, or shrimp, and it only takes about 10 minutes to prepare in the skillet. I add a little soy sauce for extra flavor.

SPAGHETTI

I always stock up on jars of spaghetti sauce when they're on sale. I prefer to make my own, but when I'm pressed for time these jars of sauce come in really handy. My family of three only eats about half of the sauce at one time, so I freeze the leftover sauce (the cooked hamburger added), and the next time it just needs to be thawed out and added to the cooked spaghetti noodles. We used to throw away a lot of leftover garlic bread, but I found that especially when we're not planning on having spaghetti ahead of time, toast with butter and garlic powder is a very acceptable substitute. We actually decided we liked the garlic toast better so I don't even bother with the garlic bread anymore. Just add a salad and you have a complete meal.

CHICKEN BURGERS

I often run across frozen breaded chicken patties on sale. These make a great quick meal, any time of the day. They can be eaten alone or on a hamburger bun. Just add mayonnaise, lettuce, and maybe a slice of tomato. We like to eat these with frozen french fries and maybe a jello salad.

Whiskey Glazed Smoked Ham Recipe by the BBQ Pit Boys

This whole ham done on the grill is as good as it gets. Learn how easy it is to make a tender and moist "all holiday" Whiskey Glazed Smoked Ham for your next special occasion barbeque.



http://www.youtube.com/watch?v=9zmeQ6Wgh_o&hl=en

Cuban Pork Chop Recipe

Cuban cuisine is characterized by the taste of tropical juices, but
often it is less spicy than the food of its neighbors in the
Caribbean. The spices in my Cuban pork chops give this dish a
little extra kick, but are not overpowering.

Ingredients:

4 boneless pork loin chops (about 2 lbs. of meat)

3 tbsp. canola oil

2 cups orange juice (fresh squeezed if possible)

1/2 cup lime juice (fresh squeezed if possible)

1 cup fresh, diced tomato

3/4 cup white wine

1/2 cup chopped red onion

2 cloves minced garlic

4 tsp. fresh, chopped parsley

2 tbsp. brown sugar

1 tbsp. Lawry's® seasoned pepper (or ground black pepper)

1 tbsp. garlic powder

1 tbsp. onion powder

1.5 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. kosher salt

Instructions:

Set aside 1/2 cup orange juice, 1/4 cup white wine and two tbsp.
lime juice for later use. Take the orange juice, the lime juice and
the wine that you did NOT set aside, and mix in a bowl along with
the brown sugar. This is your marinade. Put the meat in a baking
dish. Pour in the marinade and cover, and allow the meat to
marinate in the refrigerator for about an hour, turning the meat
over once after the first 30 minutes. In a small bowl, thoroughly
mix the seasoned pepper, the garlic powder, the onion powder, the
ground cumin, the dried oregano and the kosher salt. This is your
spice rub. Take the meat out of the refrigerator, pat dry, lay on
some aluminum foil, and rub thoroughly on both sides using the
entire spice rub that you've mixed. In a large skillet, heat the
oil over high heat. Place the chops in the skillet and seer on one
side until brown. Flip the meat over and turn down the heat to
about medium or a little lower. Add the chopped onion and minced
garlic around the meat and sauté for several minutes. Add the 1/4
cup of orange juice, the 1/4 cup wine and the 2 tbsp. lime juice
that you set aside, and simmer until the meat is thoroughly cooked
and the liquid has begun to thicken and is somewhat reduced. Remove
chops and let stand on a platter covered with aluminum foil.
Continue to heat the liquid left in the skillet until it reduces a
bit more, then spoon on top of each chop. Place the diced tomato
evenly on top of the chops for garnish, and sprinkle with the
chopped parsley.

Copyright © 2007 Lee Griffith. All rights reserved.

Food Handling Safety For Home Cooks

For the home cook, food handling safety can be a huge issue. Lack of proper care can lead to a variety of food-borne illnesses, even death. Nationwide, thousands of people end up in emergency rooms every year suffering from illnesses that could have been avoided had basic food safety rules been followed.

The biggest culprit in the kitchen is cross-contamination. Basically, that boils down to keeping raw and cooked foods separate. That sounds simple enough, but it's something that trips up even the most experienced home cook from time to time.

Take for example your Saturday night dinner. You want to grill some steaks, so you lay them on your cutting board to trim off fat and season them. Later, you decide to make a salad to go with the steaks. You rinsed off the cutting board after trimming the steaks, but didn't properly clean it with soap and hot water. Bacteria left on the board, which are killed by the heat of grilling, are transferred to the raw greens for your salad.

You set the salad on the table at room temperature, and with the moisture in the greens and the abundant organic matter, you've created a bacterial buffet that will have you and your guests spending a large portion of your time in the bathroom for the next few days.

Cross-contamination also comes into play on the stovetop. Say you've got three pots going. In one, there's raw pork simmering. In another, there's a mess of turnip greens cooking. In the third, there's a sauce for the pork cooling. In your rush, you use the spoon with which you'd stirred the raw pork to stir the sauce. The bacteria from the raw pork transfers to the sauce, which is no longer, hot enough to kill it.

See how easy it is? Fortunately, it's also easy to avoid. The easiest way to avoid the cutting board blues is to have two boards: one for meats and one for vegetables. You still need to clean them well, of course, but the risk of immediate illness will be lowered. On the stovetop, use two or even three different spoons rest to keep your tools separate.

A little care now can save a lot of suffering later!

10 Ideas For Grill'n Fruits and Veggies on the Weber Genesis E-320 Gas Grill

For many folks grilling is about meat, more like MEEEEAT, and the rest of the meal or menu is prepared in your indoor kitchen. The great thing about the Weber Genesis E-320 Propane Gas Grill is that the 12,000 BTU side burner opens up several more options for controlling your cooking and dining experience right on your patio. However, having made that observation, we are always surprised by how many "sides" and even "desserts" can be prepared right on the grilling grate of the E-320.

First things first, the grill grate needs to be thoroughly cleaned and the grate should be well oiled. On top of that, make sure that any vegetables or fruits have been bushed with olive oil, sprayed with cooking oil or hand rubbed with butter. Don't use your expensive EVOO for this but you can if you wish. Flavored olive oils infused with your favorite seasoning, herbs and spices are wonderful for grilling. Dropped on a medium to med-high temperature grate, several veggies and fruits get wonderful textures and flavors that are a delightful change from raw, steamed, griddled and pan-fried. If you enjoy the flavor of a slightly charred food item, grilling this way is a perfect way to capture that flavor on fruits and vegetables.

Keep in mind that this is not a "close the lid and check back later" cooking technique. When grilling fruits and vegetables it is best to keep a sharp eye on the cooking process. Both veggies and fruits will get soft and squishy or even burnt if left over the flame for too long. When the fruits grill the heat caramelizes the natural sugar and this along with the smokiness from the grill, provides that wonderfully unique grilled flavor.

Here's how a few vegetable and fruit favorites can be done on the Weber Genesis E-320 Gas Grill.

#1 Asparagus is perfect for this when tossed with some lime, garlic butter and spread out on the grate. Grilling gives it a really different flavor from streaming or even doing it on a George Forman. Great with flavored oils as well.

#2 Fried Green Tomatoes need to be put in a grilling basket or on foil with holes but they have a lot less fat than fried and the char flavor is great.

#3 Eggplant is a favorite whether sliced thin and crisped up or cut thick and done like a veggie steak. This is also true for a sweet onion like the Vidalia. Just brush with EVOO and then drizzle a little Balsamic vinegar on top before turning over.

#4 Leeks and baby bok choy are done the same way. Sliced length-wise and oiled with balsamic, Worcestershire, or soy sauce and placed sliced side down, these are flavor filled.

#5 Corn on the Cob off the grill is a totally different flavor. Pull back the husk to use like a handle, oil up the corn, and put on the grill rotating often.

#6 Grilled Romaine Lettuce or Endive is sliced lengthwise and sprayed with olive or canola oil and placed flat side down. For a Caesar salad with popping flavor, use the chopped grilled Romaine.

#7 Pineapples are a grill favorite. Use fresh cut rings spritzed with cooking oil and go for the grill marks!

#8 Pears and apples are super on the grill, especially when sprinkled with a spice like cinnamon. Brushing them with a little lime juice will keep them from getting brown before you are ready to put them on the grill.

#9 Apricots, peaches, and other soft tree fruits can also be grilled with an eagle eye on the process. Simply remove their pit and grill the halves. Just fantastic with pork.

#10 Bananas can even be grilled. Yes, that's a Banana on the grill. Use a firm not very ripe fruit that has been hand rubbed with butter. Lightly grill until golden with some grill marks and remove. Slice the banana lengthwise and place the halves flat side down on enough foil to make a packet. Then chop up your favorite dark chocolate candy bar (Snickers and Mounds, YUM) and sprinkle chunks over the banana. Then pull up the foil and seal the packet. Return to the grill two to three minutes until the chocolate is melty.

Chilli pork ribs - BBQ Recipes - Market Kitchen

A Recipe for the perfectly grilled pork ribs with dark chocolate - the secret ingredient in Arthur Potts Dawson's finger-licking recipe. Download the recipe's ingredients and step-by-step instructions at uktv.co.uk



http://www.youtube.com/watch?v=ROi6JkB8AjA&hl=en

Tailgating

It is believed that tailgating started in the late 1800s when the first college football games were played. But today it's not for football anymore. Tailgating has caught on at most sporting events and even concerts. Chef Jason Hill visits the 2009 Rose Bowl to get some tailgating recipes and some tips from these pros. Before the game, the Rose Bowl parking lot was transformed into an awesome tailgate party, where football fans were busy playing tailgating games and grilling up some great tailgating food. On the hunt for tailgating ideas, I found that the most essential equipment is a portable tailgate grill, table and canopy. A big screen TV, generator and rocking stereo system is also a plus. At this USC college tailgate, burgers, steak and carne asada rule, but we also find some bacon-wrapped hot dogs in the mix, cooked up with some grilled onions and peppers on a foil-wrapped sheet pan. Of course, with this great party vibe we met plenty of generous fans who were willing to offer us a bite and share some great football tailgating tips. One group was making carne asada tacos on a street taco grill. They use it for all sorts of tailgating recipes, from chorizo and egg burritos for breakfast to carne asada. They also fill it with oil to make fried chicken or fish. The secret to this great carne asada recipe was a steak marinade made from Sunny Delight, Lawry's seasoning salt, onions, cilantro and fresh orange slices. The key is to let it sit. You can't just mix it up and ...



http://www.youtube.com/watch?v=EnSFk2XbLoE&hl=en

Bacon, Lettuce and Tomato Chopped Salad with Gorgonzola Cheese

Many restaurants, as least where I live, have added chopped salad to their menus. I don't know why chopped salad has suddenly become popular, but may be due to the fact that it goes with everything - beef, pork, chicken, and fish. Chopped salad can be a first course or a main course.

A few weeks ago I had chopped salad at a well-known Italian restaurant and it was fabulous. Could I make it at home? I bought the ingredients, chopped the vegetables, and refrigerated them. Then I made the dressing. Just before dinner I combined the ingredients in a large salad bowl, added the Gorgonzola cheese, and tossed the salad.

Here's my recipe and, if I say so myself, it's as good as the restaurant salad. To cut down on calories I dressed the salad lightly. If you want more double the salad dressing recipe. You may bring this salad to a picnic as long as you keep the ingredients cold. For an even heartier salad add some grilled chicken or steak. This salad tastes like a BLT sandwich without the bread. Make a lot because your family will gobble it up!

BACON, LETTUCE AND TOMATO CHOPPED SALAD WITH GORGONZOLA CHEESE

INGREDIENTS:

1 cup cooked pasta (tiny tube pasta or tiny shells)

1 2.8 ounce package of precooked real bacon pieces

1 large beefsteak tomato, seeded and chopped

1 small bunch of green onions and tops, chopped

1/3 cup (or more) of Gorgonzola cheese, crumbled (You may also use Roquefort.)

2 cups iceberg lettuce, chopped

DRESSING:

2 tablespoons extra light olive oil

2 tablespoons rice wine vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

Freshly ground black pepper to taste

Prepare salad ingredients, put them in separate plastic bags, and refrigerate. Make salad dressing and set aside. A few minutes before serving, combine the ingredients in a salad bowl, add the Gorgonzola cheese, the salad dressing, and toss gently. Makes 6 generous servings.

Reunions - Food That's All in the Family

Family reunion. Those words seem simple, but they are often loaded with emotional content, memories -- and stress. The stress of figuring out when and where everyone can get together, the stress of figuring out everything from housing arrangements to entertainment plans, and the challenge of how to feed the gathering herd with all their unique personalities and tastes. Your family may be different, but our extended family is full of relatives that get along and those that don't. In the end, the whole thing becomes an endurance trial focused around one thing -- the food.

Family reunion food is the ultimate comfort food if you grew up in the Upper Midwest. It's not fancy or specific to any ethnic heritage. Some recipes have been handed down through so many generations that reunion food has entered the realm of racial memory (the race, of course, being anyone who grew up south of the Canadian border within three hundred miles of lakes Michigan and Superior).

For the sake of those who are new to the region (remember that anyone who's been here less than 25 years is considered a newbie, so you know who you are), I compiled a primer to help you out, because sooner or later, you will be facing a table full of this stuff along with the inevitable hamburgers, hot dogs, and carbon-encrusted grilled chicken.

JELL-O[r] salad

JELL-O[r] is a food only America could invent. In 1845, industrialist Peter Cooper obtained the first patent for a gelatin dessert, later named JELL-O[r]. It never went anywhere until the rights to sell it were purchased by a patent medicine salesman named Frank Woodward. The rest is jiggley history. Americans can never leave anything alone and started experimenting with ways to make JELL-O[r] more interesting. Folks combined flavors, layered JELL-O[r] into parfaits, fluffed it, cubed it, added fruits and/or vegetables, whipped cream, mayonnaise, and God alone knows what else and called the result "salads" for lack of a better title. As a result, Aunt Mildred now brings at least two JELL-O[r] salads to every reunion made, of course, from treasured family recipes. If you were born overseas and don't have family JELL-O[r] recipes that have been passed from generation to generation, visit [http://www.JELLO.com]. There are 250 travel-friendly recipes and over 500 family party recipes just waiting for you.

Macaroni salad

We're not talking pasta salads here. Pasta salads are for people who drive fancy European cars, talk about the subtle, unassuming, yet complex bouquet of their latest wine purchase, and own Afghan Hounds or Labradoodles named Pooky. No, we're talkin' elbow macaroni with mayonnaise and additives like peas, canned tuna, or cheese. If you heat these up, they become a hot dish. At a reunion they are to be served cold -- in Tupperware[r]. Most macaroni salad recipes are family heirlooms or come out of those cookbooks put together by church ladies. You can also go to http://www.mayo.com where the friendly folks at Hellman's offer four macaroni salads including Traditional Macaroni Salad and the more exotic Neptune Pasta Salad.

Cole slaw

Cole slaw is usually one of the best things to eat at a reunion because it's so hard to mess up. Combine cabbage, carrots, and slaw dressing (sometimes homemade, but often bottled) and mix. Folks with fancy airs might add raisins, caraway seeds, or a little red cabbage for color. The only thing that's hard to get right is quantity. For some reason, cole slaw always expands to fill the available space and beyond until the only container that will hold it all is a wheelbarrow. Our favorite bottled cole slaw dressing is Marzetti's. If you are looking for those fancy versions, there are a number of tasty recipes at http://www.marzetti.com.

Pork and beans

Some folks might try to tell you they're baked beans but we all know those beans came straight out of a can. The telltale sign is always that little cube of pork fat that makes it legal to call it pork and beans and not just beans. Some people try to dress them up, but breeding will tell. For reunion food purists, the only way pork and beans should be served is lukewarm.

BUSH'S Baked Beans (www.bushbeans.com) has a wide variety of flavors and there's even a recipe on their website for Sweet Baked Beans Pasta Salad that includes elbow macaroni and chunks of cheese. How much more basic can you get?

Dessert bars

Apparently there is too much pressure to get ready for a family reunion to bake cookies or cakes so the Dessert du Jour is invariably several varieties of dessert bars. Dessert bars are divided into three types: brownie, pudding, and cookie and can range in consistency from chewing on toasted particle board to sticky with the cohesive force of Gorilla Glue[r]. Getting some of them out of the pan requires an air hammer. Here's a piece of advice. The cuter the name, the worse they'll be. Try to avoid eating "Suzy's Goody Gumdrop Apricot Extravaganza Bars." Dessert bars travel well and are simple to make as the 925 bar recipes and 243 brownie recipes at http://www.AllRecipes.com prove.

The last thing I'll mention is what makes the rest tolerable. It's not technically food but I'm willing to stretch the point. It lets you tolerate Uncle Phil's jokes that you've heard at every reunion since you were allowed to join adult conversations. It gets you past all the "the last time I saw you, you were this tall" events (including the cheek pinch). I am, of course, talking about reunion beer. It's the cheapest beer that can be found, but after a while you don't care. It all gets better. Somebody pass me "Grandma's Disappearing Magic Marshmallow Carmel Fudgey Brownies."

Tasting addendum video for Scott Cellars 2007 Sierra Madre Pinot Noir Santa Barbara, California

Scott Cellars 2007 Sierra Madre Vineyard Pinot Noir was produced from the beautiful Santa Maria Valley on Californias Central Coast. The winerys first release from this notable vineyard, the 2007 Pinot Noir comes from small berries with rich density and concentration that promotes a nose that jumps out of the glass with classic fruit and spice aromas. This viscous wine is darker than most Pinots and packed full of big, round, ripe, fruit flavors that are perfectly integrated with layers of spice and earth notes. The tannins are amazingly supple and smooth and suggest a pairing with grilled tuna or slow roasted pork loin.



http://www.youtube.com/watch?v=pizHKzqezJs&hl=en

Use BBQ Wood Chips to Intensify Your Grilling

Take a tip from the experts: use BBQ wood chips to spice up your grilling. Connoisseurs know that good barbeque takes a lot more than just slapping some meat on a grill. Renowned experts in the field such as Bobby Flay, Dave Foley, Butch Lupinetti and many others swear by BBQ wood chips. With the summer grilling season upon us, here are some tips on how to introduce BBQ wood chips into your grilling and start cooking like the pros.

Wood chips are used in your grill in addition to charcoal or gas. They may be sprinkled atop coals or placed within a small smoker box in a gas or electric grill, and the smoke they create lends a distinctive aroma and appealing taste to all of your grilled meats.

Whether you use a charcoal, gas or electric grill, wood chips will give you authentic barbecue flavor. You can also buy a special smoker box to place in your gas or charcoal grill so that you can get that "wood smoke" flavor. Read the instructions for your particular grill before you try doing this.

Make sure that your wood chips do not end up burning like a campfire; the resulting heavy smoke will spoil your food with an acrid taste. Expert grillers advise that wood chips be soaked briefly prior to use, about fifteen minutes or so, and then allowed to drip dry for just a few minutes more. Ideally, your wood chips will be damp but not saturated.

If you're using a smoker in your grill, it's probably not necessary to soak the wood chips before you use them. Soaking wood chips will let them burn longer, but if you're cooking a steak, you probably don't want a long, slow grilling.

Wood chips are available in a large range of varieties that cater to all tastes; your local vendor should be able to advise you on pairing a wood chip with a particular meat.

In general, if your meat is lighter, you'll need a milder wood chip flavor. You can also try "heavier" flavors with lighter meats, though, such as using mesquite with chicken. If you're going to do this, try using a few wood chips instead of a lot to see what this does to your flavor.

With its more delicate aroma, alder wood chips best accompany lighter meats like fish and poultry. The flavorful fruitwoods, including apple, cherry, peach and plum, go best with veal, poultry and pork, and they also lend an interesting taste to grilled vegetables.

Mesquite BBQ wood chips, perhaps the most famous variety, go best with heavier meats like beef, lamb and duck. Also extremely popular, the resonant aroma of hickory goes best with beef and pork.

Just remember that BBQ wood chips are a flavor enhancer and not the meal itself, so don't skimp on your meats! Make sure you have a good cut that is fresh and well prepared. Otherwise, your fancy wood chips will just be going to waste on an inferior piece of meat that no amount of grilling expertise can retrieve.

Using BBQ wood chips takes us back to that glorious time when all good cooking was done on an open wood fire. Don't settle for just a plain old grilled steak or bland chicken breast cooked on bare coals. Cook like a pro and enjoy the vibrant aromas and flavors that come from cooking with BBQ wood chips.

North County San Diego Restaurant - Blanca

Blanca, one of North County San Diego's newest fine dining restaurants is definitely suitably named. With snow white dining plates, table linens, pendant lanterns, and a prominent concrete bar, Blanca is elegant, classy, and cool-just like Solana Beach and the surrounding North County area.

Proprietors Seth Bass and Debbie Hugonin named the restaurant Blanca for this exact reason. They envisioned an establishment with the same hip sophistication that Solana Beach restaurants carry. Their vision "was to bring together all that [they] cared about into one place; family, friends, great food, and fine wine. [Their] vision became Blanca."

The cuisine at Blanca innovatively fuses contemporary California cuisine with the sensibility of traditional French technique. Blanca uses local organic produce and local, sustainable seafood whenever possible. Executive Chef Wade Hageman is constantly adding new dishes to the ever changing menu and the General Manager and Sommelier Zubin Desai serves up charisma and top notch wine pairings in the front of the house.

The tranquil, minimalist dining room has perfectly dimmed lighting, comfortable seating offering both booths and tables, and accommodates up to twenty-two guests. Blanca boasts a private, outdoor patio complete with a fifty-two inch plasma monitor and iPod docking port. With polished servers, a stunning bar and lounge, and a classy clientele, Blanca is easily holding its place as one of North County San Diego restaurants most desired dining locales.

Beginning with the starters, Blanca offers moderately priced finger foods such as Heirloom Wisconsin Black Popcorn with finely grated Parmigiano-Reggiano and Truffle Salt, Truffled French Fries with Black Truffle Mayonnaise, Crispy Baby Violet Artichokes with Baby Fennel and Garlic Aïoli, Tempura Salt and Pepper Jumbo Prawns with Tellicherry Pepper-Lime Dipping Sauce and Scallions, Deep Fried Baby Zucchini with Fresh Tomato Sauce, and Dungeness Crab Deviled Eggs.

Raw appetizers include Market Oysters on the Half Shell with Champagne Mignonette and Lime Cocktail Sauce, Hawaiian Kona Kampachi Yellowtail with pickled Radish Salad and crystallized Ginger Vinaigrette or a Sushi Rice Cake and fermented Black Bean Vinaigrette, and Niman Ranch Filet Mignon Tartare with Quail Egg Yolk and toasted Peanut Oil served "Thai Style."

Traditional starters vary from a Young Greens Salad with toasted Pine Nuts, Laura Chenel Goat Cheese, and Oven-Dried Tomato Vinaigrette, Linguini with Clam Sauce with Manila Clams, Monterey Bay Calamari, and Sweet Butter-Chili Flake Emulsion, Summer Watermelon Timbale with Micro Cilantro, Greek Feta Cheese, and Champagne Vinaigrette, Crispy Petaluma Quail with Haricot Verts, Buttermilk Potato Purée, and Red Eye Gravy, to Seared Hudson Valley Foie Gras with Griddled Strawberry Broiche and Strawberry Gatrique, Squash Blossom Soup with Baby Zucchini and Chive Essence, and Chino Farms Corn Soufflé with Black Truffle Cream.

At this point you will likely be ready for one of Blanca's signature martinis or cocktails. Try the "Peach-Pom," made with Absolut Apeach Vodka, Pama Liqueur, and Peach Purée, or the "Lemon-Ginger Cooler," made with Lemongrass-Infused Vodka, muddled Cilantro, and Schweppes Ginger Ale.

Other irresistible libations include the "42/43," made with Don Julio 1942, Licor Cuarenta Y Tres Cazadores, and Vanilla Sweet-Salt, the "Feng Shui," made with Sake-Infused Vodka and Crystallized Ginger, the "Blackberry Mojito," the "Fleur de Lys," made with Skyy Vodka, St. Germain Liqueur, Chambord, and a Champagne floater, the "Perfect Gentleman," made with Hendricks Gin, Essence of Noilly Prat, and Preserved Lemon Stuffed Olives, or the "Desert Rose," made with Prickly Pear-Infused Vodka, and Strawberry and Vanilla Essence. Blanca also offers a full bar and an extensive, dynamic wine and champagne list.

Blanca's entrée menu includes Executive Chef Wade Hageman's signature dishes, seasonal dishes, and grilled dishes. Signature dishes range from the Merlot Braised Short Rib and Bacon Wrapped Day Boat Diver Scallops to the Niman Ranch Filet Mignon "Rossini."

Seasonal dishes currently vary from Oregon Porcini Risotto and Air Dried Corn Crusted Wild Alaskan Halibut to Indiana White Pekin Duck Breast "En Sous Vide" and Mediterranean Loup de Mer "En Papillote."

Grilled dishes come with one side of choice and one sauce/butter of choice. Choose from the Organic Niman Ranch Pork Chop, the Snake River Farms Kobe "Flat Iron Steak," the Colorado "Boneless" Rack of Lamb, the Niman Ranch "28 Day Dry-Aged" New York Steak, or the Prime Nebraska Corn Fed "Eye" of the Ribeye.

Sides vary from Crème Fraîche and Chive Potato Purée, Macaroni and Cheese Gratin, Bellwether Farms Ricotta Gnocchi, and Buttered Summer Squash, to Parmesan Creamed Spinach, Organic Baby Broccoli, and Roasted Marble Potatoes.

The sauces/butter that accompany these delectable grilled entrees include Pinot Noir Demi-Glace, Classic Béarnaise, Port Wine Reduction, House-made Worcestershire, Pt. Reyes Blue Cheese Butter, 3 Mustard Compound Butter, or Meyer Lemon-Chive Beurre Blanc.

In the event that there is still room for dessert, sample one of Blanca's sinful finales. Indulge in the Butterscotch Pot de Crème, Tahitian Vanilla Bean Cheesecake, Sticky Toffee Pudding, "Rocky Road" Warm Valrhona Chocolate Cake, "Peanut Butter and Bananas," Farmers Market Strawberry Soufflé, or the Trio of House-Made Sorbets. Don't forget an accompanying glass of dessert wine, port, or sherry.

Blanca is ideal for locals and Solana Beach restaurant tourists alike, perfect for a private dinner for two or a large celebration, and has raised the bar in North County San Diego restaurants for a contemporary-cool ambiance with a distinctive and delicious menu.

kamadotv: Lammebov (part2)

Lammebov efter 9 timer på kamado over lav varme.... og så lige lidt cuvette også MUMS



http://www.youtube.com/watch?v=WtHhLvSWunk&hl=en

Hawaiian Grown TV - Waialua Asparagus - Town Restaurant - Segment 2

"Local first, organic whenever possible, and with Aloha always" is the mantra upon which this unpretentious neighborhood bistro was founded. With a menu that changes daily to reflect the freshest market ingredients, Town features hand-cut pastas and gnocchi, slow-braised meats, fresh local seafood, a wine list of small artisan producers, and hand-crafted cocktails. Drawing inspiration from classic recipes of the Mediterranean, Town's cuisine is best described as Contemporary American with an Italian sensibility, where the ingredients are allowed to shine and nothing is wasted. With bar and "dog-friendly" patio seating reserved for walk-in guests, the restaurant has become a favorite for casual impromptu dining as well as for special occasions. Town is located in hip Kaimuki, just minutes from Waikiki, and is loved by locals and visitors alike. Go to Town. A laid-back, open atmosphere based on tastefully appointed, modern-contemporary design brings to mind a hot pan over fire. Steel tabletops, dark wooden chairs, snowflake-snowball lamps and a lengthy cantaloupe bench form an inviting layout accommodating Town's cozy, eclectic crowd. The staff resembles a garage band. The kitchen crew pumps out solidly tuned dishes backed up by no-attitude, mellow, urban-girl waitresses. However, I noticed service wobbling at the end of meals. As the buzz gets hectic, I lost waitresses before dessert and coffee, like pals who wander off at a club. I could see them from afar as I waited for ...



http://www.youtube.com/watch?v=BxFzcntPTVE&hl=en

How To Cook Pork Loins

When it comes to cooking pork loins there are a plethora of ways you can do so. You can roast the pork, fry it, grill and broil it, steam it and much more. Pork loin refers to the cuts of meat from above the pig's rib cage, along both sides of the backbone, and along the shoulders to the hind legs. In general, pork loin refers to a wholesale cut.

When you purchase pork loins from a butcher you will have to specify what cut you are looking for. Some of the cuts that you are probably familiar with include pork roast, pork ribs, pork steak, and pork tenderloin. The cut of meat that you select will decipher how you will go about cooking your pork.

Pork today is much leaner, which decreases the amount of fats and diets and increases the health benefits for people today. Because of the leanness in pork today, there is less fat to moisten and add flavor to. Therefore, the main concern when cooking pork loin is to not overcook it. To get the richest flavor from your pork, it is recommended that you cook it at a temperature of 155-160 degrees.

As mentioned, there are several different ways you can go about cooking your pork loin. However, there are two general methods: dry heat and moist heat. Dry heat is what you will want to use for your naturally tender pork such as bacon, chops, steak, loin roasts and tenderloins. Cuts of meat that are less tender like ribs and shoulder cubes you would moist heat.

From there you will find several variations of ways to cook the meat depending on what the recipe is, how you like your meat cooked, and what type of cut you have. There are a number of techniques that are extremely effective in cooking meat, but it all depends on personal preference.

The most common method for cooking pork loin is roasting it, which is a dry heat method. Some of the cuts you may consider roasting include Boston butt roasts, ham roasts, loin roasts, tenderloins and ribs. Overall, it will take you a little longer to roast your pork loin, which is why many people opt to roast the meat when they are preparing other dishes for the meal. It is perfect not only because it takes longer than other methods, but it also requires little attention.

Because of the number of variations that apply to how you can cook your pork loin, this is a basic overview of what you need to look for. The main thing is to consider what type of cut you are purchasing and what recipe you will be using it for. The rest can be determined in greater detail as soon as you have the basics decided. Just know that you have a plethora of options when cooking your pork loin.

Baby Back Ribs Recipe - from the Barbecue Web

barbecueweb.com There are a million ways to do barbecue -but this "standing" baby back BBQ ribs recipe is a must do. See our ribmaster barbecue two racks of moist and tender ribs and BBQ roasted potatoes at the same time on a Weber grill.



http://www.youtube.com/watch?v=ND6o47fsJKU&hl=en

Homemade BBQ Sauce Recipes

What makes great homemade BBQ sauce recipes? Well, it could be the time and love that you put into making this delectable barbeque sauce for your family to enjoy, or it could be the fresh ingredients that you use.

The barbecue that you create is what make your meals so tasty and wonderful. The main ingredients in all barbeque sauces are either tomato sauce or a combination of tomato puree and tomatoes. Knowing this you should be able to create some of your own recipes that will be enjoyed and passed down through your family.

The easiest BBQ sauce can be prepared very quickly. You will need 2 cups of your favorite ketchup, 2 chopped onions, ¼ cup of apple cider vinegar, 1 tablespoon of Worcestershire sauce, ¼ cup of brown sugar, and chili powder to taste. Sautee the onions and then add the remainder of the ingredients. Cook on low heat for around 15 minutes until the mixture thickens. Then brush on your favorite meat.

You can also add or substitute the above ingredients to create some very unique barbeque sauces on your own. You may prefer to add items such as peppers for a nice flavor or even Tabasco sauce for a hotter style.

Now, you can choose your flavorings and spices to add to the tomato sauce. You can use tomato sauce or tomato puree with a whole tomatoes. Try pineapple juice or orange juice for a tropical flavor or add liquid smoke flavoring for that outdoors flavor. You can even use molasses or your favorite pancake syrup to enhance the style of your bbq sauce. Don't just think simple, try the various flavors such as maple or butter pecan to add a new and unique flavor. Either way you are sure to find a delectable recipe that you cook-out party will love.

Preparing Piranha: Four Delicious Recipes for Adventuresome Eating

Prepare your freshly-caught Piranha native style, with these Brazilian recipes. Cachama, a Piranha-related farm-raised species, is often used where Piranha are not locally available. Cachama (in Colombia) and Tambaqui or Pacu (in Brazil) which also originate in the Amazon and Orinoco River basins can likewise be used. Two Cachama species cultivated commercially in Central and South America are the white one (Piaractus brachypomus) and the black one (Colossoma macropomum). If one of these is not available where you live, any firm white-fleshed fish or fillets will amply suffice. Here are four delicious ways to prepare your Piranha:

Piranha in Tomato Sauce

Ingredients:

Piranha, whole, cleaned and scaled

4 firm, ripe tomatoes

1 finely chopped medium-sized onion

2 tablespoons of finely chopped fresh parsley

half a cup of water

2 tablespoons of margarine

salt and pepper to taste

Directions:

Peel and cut tomato into small cubes. Put half the tomatoes and onion into a large frying pan, place the cleaned Piranha on top then cover it with the rest of the tomato, onion and parsley. Add the salt and pepper.

Add half of the water and cook covered over a low fire for about 20 minutes or until the fish can be easily pierced with a fork.

Carefully remove the Piranha from the pan and place on a warm serving dish.
Reduce the mixture in the frying pan for an additional 5 minutes until thickened and pour over the Piranha.

Brazilian Piranha Soup

Ingredients:

Piranha, whole fish (or heads)

green vegetables in season or to taste

carrots, peeled and sliced or diced

yams, peeled and cut up

onions, whole small or quartered

salt and pepper to taste

1 or 2 small chilies to spice things up a bit

small ginger root, coarsely chopped

1 or 2 sliced or wedged lemons or limes

Directions:

Boil whole fish in vegetable stock with spices and pieces of ginger. Add fresh cut up vegetables. Remove bones and larger fins from the fish. Slice lemon or lime as garnish. Remember, the head is an aphrodisiac and is often served separately. The soup can also be made entirely from Piranha heads if desired.

Fried Piranha

Ingredients:

A medium-sized whole Piranha for each serving

2 or 3 cloves of garlic

salt and pepper

sprig of fresh parsley

whole lemon or lime

1 or 2 whole ripe tomatoes, sliced

small quantity of seasoned flour or corn meal

Directions:

Clean and scale the fish thoroughly. Make a series of diagonal cuts along both sides of the fish from top to belly. Crush the garlic cloves and mix with the salt and a little pepper. Rub this mixture into the cuts along the sides of the fish. Wrap with a damp banana leaf (or a moistened paper towel). Allow to marinate for 30 minutes to an hour. Some Colombian cooks leave refrigerated overnight. Heat some fresh cooking oil to a high temperature in a large frying pan. Sprinkle the marinated fish lightly with seasoned flour or corn meal. Fry golden brown on each side, turning the fish carefully after browning. Serve hot garnished with sliced tomato and fresh lemon or lime juice squeezed over the fish.

Grilling Piranha Amazon Style

Grilling fresh-caught fish on an open fire is always a tasty way to enjoy a fresh catch. Use a whole cleaned and scaled fish, rub it lightly with oil, season it with salt and pepper or other available spices, then place it on a grill, about 4 - 6 inches from the heat. In the wild you can use a framework of small twigs and shaved saplings to position the fish over the fire. Cover the fish with a banana leaf (or foil), and cook until the fish is brown on the underside, approximately 6 - 8 minutes. Turn the fish carefully and continue until the flesh near the bone is (check with the tip of a small knife or long fork), in approximately 8 to 10 minutes. Smaller fish usually work best using this method, especially in the jungle.

Modifying these procedures slightly will allow you to adapt them for use with a barbeque grill. If you haven't already, be sure to read the article "Piranha: Deadly and Delicious" which is online at: http://EzineArticles.com/?id=72722 . Buen Provecho!

Grilled Green Chili With Barbecued Pork Tenderloin

Captured a few of the production steps while holding my OSX upside down for a cam..lol BBQ tunes "Barbecue & Drink A Few" by Travis Matte & The Zydeco kingpins," Sheriff's Barbecue" by Clarence "Gatemouth" Brown and "BBQ Commercial" by Scott H Biram



http://www.youtube.com/watch?v=Rmlbx3kuSFE&hl=en

Grilled Pulled Pork With Chipotle Sauce

Michael Ruhlman of blog.ruhlman.com shares his Pulled Pork Recipe with Chipotle BBQ Sauce. "How-To" demonstration presented by David Lawrence of Goodbite.com



http://www.youtube.com/watch?v=z1Gm-2znInc&hl=en

Beyond Reality - Top Chef Chicago Finale Recap 6/11/08

Beyond Reality - Top Chef Chicago Finale Recap 6/11/08 Its down to Stephanie, Richard & Lisa in San Juan Puerto Rico. April Bloomfield, Erik Ripert & Dan Barber will be the sous chefs for the final challenge & each came with a different selection of ingredients. Each chef must create a 4 course meal with 1st-fish, 2nd-poultry, 3rd-red meat, 4th-dessert. Stephanie-Erik, Richard-Dan, Lisa-April. They had 3hrs to prep on the 1st day to cook for nine people. Lisa-1-Grilled prawns, 2-Tom Kha Gai Soup & Dumplings, 3-Wagyu beef, 4-Thai rice pudding. Richard-1-Scallops, 2-Guinea hen, foie gras & quail eggs, 3-Pork belly, 4-banana scallops & bacon ice cream. Stephanie-1-Red Snapper, 2-Quail w/lobster ravioli & Quail egg, 3-Lamb Medallions, 4-Ricotta Poundcake. Guest table was the 3 sous chefs + Alfredo Ayala, Tim Zagat, Gail, Ted, Tom & Padme. 1st course-Stephanie, 2nd-Lisa, 3rd-Stephanie, 4th-Lisa. In the end they chose who's meal they would want to eat again & Stephanie was Top Chef. Congrats Stephanie! Next week-Top Chef Reunion



http://www.youtube.com/watch?v=98YT5C1B5KA&hl=en

New York Steak With Dijon Recipe : New York Steak With Dijon Recipe: Broccoli Bake

Mix broccoli, garlic and onions in a casserole dish and place in the oven for 15 minutes before preparing a New York steak with Dijon sauce. Make a delicious broccoli bake withtips from a professional chef in this free video on steak dinners. Expert: Sven Robinson Bio: Sven Robinson began his culinary career in 1983. His 25 years of experience working in restaurants from Maine to California has exposed him to a wide variety of culinary styles and techniques. Filmmaker: Christian Munoz-Donoso



http://www.youtube.com/watch?v=l6Z5He6yMlQ&hl=en

Cooking Showdown (Dotchi!) Char-siu ramen vs Wonton ramen 3/5

What win will Ramen Supremacy? Char-siu (BBQ Pork) ramen vs Wonton (Dumpling) ramen



http://www.youtube.com/watch?v=Wez9X7B1Q5o&hl=en

Meat Fondue Recipes

If cooking meat in a pot of hot oil sounds like a great way to spend a Saturday night, then let me share a few meat fondue recipes with you.

When most people think of fondue, they come up with an image of people sitting around a hot pot with little forks. And they're usually dunking pieces of French bread or vegetables into some cheese. Another popular version of fondue is made with chocolate. You melt the chocolate in the fondue pot and then dip small pieces of fruit or cake into it. But did you know that you can also make meat fondue recipes?

The key to meat fondue recipes is the oil. Peanut oil is the best oil to use in your fondue pot for both flavor and safety. Peanut oil has the highest flash point of the most common cooking oils. That's good because you want to make fondue, not set the house on fire. It also adds a nice subtle flavor to the meat.

Fondue is all about the prep work. No matter what type of meat you choose, whether it's filet mignon, pork loin or chicken breast, you're going to want to cut it into bite sized cubes. Do this in advance so that you can relax during your meal. You might want to prepare a plate of raw meat for each guest and leave it in the refrigerator until dinnertime. Always use caution when handling raw meat.

Heat the oil to 350 degrees in a stainless steel or cast iron fondue pot. Save the ceramic fondue pot for chocolate fondue because it will likely crack when filled with hot oil.

Next you should skewer a cube of meat with your fondue fork and slowly lower it into the pot. Let it cook for 1-3 minutes. The exact cooking time depends on the choice of meat and the desired doneness. Start with one cube of meat and see how you like it, then adjust your cooking time. Longer cooking time for well done, less cooking time for rare, etc.

The best part about meat fondue recipes is the dipping sauces. You'll need to put out at least three dipping sauces for your guests but five is even better. Dipping sauces can also be prepared in advance and be sure to give each guest their own bowls. Nothing spoils a fondue meal quicker than someone complaining about double dipping.

Here's some dipping sauce recipes to get you started.

Bearnaise Sauce

1 tablespoon Shallots (chopped)
1 teaspoon Fresh Parsely (chopped)
1/4 teaspoon Thyme
1/4 teaspoon Tarragon
1/4 cup Dry White Wine
1/4 cup Tarragon Vinegar
3 Egg Yolks
1/2 cup Butter
Salt and Pepper to taste

Add Shallot, Parsley, Seasoning, Wine and Vinegar to a pot

Boil mixture until reduced by 1/2

Strain liquid and cool

Beat in Egg Yolks and Butter

Mixture should be consistency of Mayonnaise

Hollandaise Sauce

4 ounces Butter
2 Egg Yolks
1 teaspoon Lemon Juice
1 teaspoon Water
Salt to taste

Melt Butter - Do not brown

Remove from Heat

Mix rest of ingredients in blender

Spoon out bubbles from butter

Add butter to running blender

Horseradish Sauce

2/3 cup Whipping Cream
1 teaspoon Horseradish (grated)
2 Green Onions (chopped)

Whip the Whipping Cream

Mix in the rest of the ingredients

Chill for at least an hour

There are lots of different options and combinations when it comes to making meat fondue recipes. Choosing beef, pork or chicken is only the beginning. There are also many different dipping sauces to choose from too. But the best part about meat fondue recipes is trying them all.

A Healthy Quick Dinner Recipe - Squash Medley

Sometimes we get into a green bean and salad rut, unable to imagine 5 vegetables a day. Studies show that fruits and vegetables are an important part of our diet, with anti-aging properties as well as fighting cancer and heart disease. It is actually easy to find quick and easy vegetable recipes that are tasty and appealing with a little advance planning.

Though called summer squash, fresh yellow squash and zucchini are actually available year round. They are fat free, rich in Vitamin C and very low in calories. In the fight to get more fruits and vegetables on the table, this quick and healthy dinner vegetable recipe is a clear winner.

This Squash Medley is a mixture of zucchini and yellow summer squash. You can use either one alone if you must, but mixing them contributes to the flavors and visual appeal. You want to cook the squash only until barely fork tender, not mushy. Stir in the oregano as you take the squash off the heat. As a variation, my family also likes this with an onion added to the squash and some parmesan cheese thrown in with the oregano, but that's another meal.

Squash Medley

2 Tablespoons olive oil

1 pound zucchini, cut into ½ by 2 inch sticks

1 pound yellow squash, cut into ½ by 2 inch sticks

salt and freshly ground pepper

1 garlic clove, minced

1 ½ teaspoons minced fresh oregano

Heat the oil in the skillet. Add the zucchini, summer squash and salt and pepper to taste.
Cook over medium high heat, stirring until brown and almost tender, about 5 minutes.
Add the garlic and stir for 1 minute. Stir in the oregano.
Serve.

The Shake

Inspired By the folks at www.bbq-brethren.com A Personal Pork Shoulder Discovered by Popdaddy. Watch Pitmaster Donnie "T" cut the time of Serving Pulled Pork in fractions and still produce a more elegant and appealing Smoked Pork butt segment.



http://www.youtube.com/watch?v=dOMCyXZ-49Q&hl=en

Quick and Easy One Pan Food

I don't know about you, but I am a huge fan of the meals that can be cooked all at the same time. With my busy schedule I do not always have time to spend an hour or more standing in my kitchen putting things together, stirring sauces and doing my best to time my courses so that everything finishes at the same time. I prefer the meals that I can spend fifteen to twenty minutes putting together and then tossing in the oven or putting on the stove for an hour or so and letting it cook by itself. I can spend that hour doing things like straightening up the house, doing laundry, completing projects, etc. If you are like me, consider the following recipes. They are tasty and they will make your life a lot easier!

Pork Chop and Potato Bake:
The title makes this recipe sound like something that would be served in a junior high school cafeteria and be the same color as Thousand Island dressing. The good news is that this dish looks and tastes way better than anything you were ever forced to choke down in school!

What you need:

Potatoes (enough to feed your family)
Pork Loin chops (enough to feed your family)
1-2 packages of onion soup mix (depending on how many pork chops you are serving-a single package can season 4-5 pork chops)
Butter
1 baking pan

Process:
Preheat oven to 400 degrees. While the oven is preheating, peel and either slice the potatoes or cut them into smallish cubes. Line the bottom of your baking pan with your cut up potatoes. Place the pork chops in a single layer over the top of the potatoes. Sprinkle the onion soup mix over the top of the pork chops and potatoes and then toss in a few spoonfuls of butter. Cover the baking pan with a lid or tin foil and bake until the pork chops are cooked through (usually 45 minutes or so). Serve and enjoy!

Roast Beef:
This is best done in a slow cooker, though after a couple of hours, the smells might drive you crazy with anticipation!
What you need:
1 beef roast
Carrots
Celery
Potatoes
Salt
Pepper
Worcestershire sauce
Onion soup mix
Butter

Line your slow cooker with a slow cooker bag (this will make clean up so much easier). Place the thawed beef roast into the cooker. Chop up enough carrots, celery and potatoes to feed your family and toss them into the slow cooker and arrange them around the roast. Sprinkle the onion soup mix over everything. Add in a few shakes of the salt, pepper and Worcestershire sauce and then drop in a couple of spoonfuls of butter. Cover and let everything cook in the slow cooker on low for eight hours or on high for six. Once the roast is done cooking, slice it up and serve, with the vegetables acting as the side dish. Enjoy!

Easy to Make Turkey Breast Recipes - Delicious Turkey Meals

Turkey is one of the healthiest meats on the market today. In my opinion it is tastier and healthier than chicken. The white meat of the turkey is juicier and has more taste than the white meat of a chicken or even what is now called the other white meat (pork).

No. 1 of Turkey Breast Recipes: Quick Roasted (for four)

Ingredients: Turkey breast about three pounds or less, small red potatoes (about 12 or 14), 1 stick salted butter, salt & pepper to taste and one tablespoon of olive oil.

Preparation: Using a pan about 8x 14 or something similar, wash and lay the small red potatoes in the pan. Salt and pepper the potatoes to taste and rub the olive oil on them. Mix and rub them until all of the potatoes are oiled. Put a wire rack over the potatoes and place the turkey breast on the wire rack. Rub the turkey breast with butter (generously) and salt and pepper to taste. Place a foil sheet over the pan lightly and put into a 350 degree oven. Bake for about thirty minutes with the foil on. Remove the foil and bake until the turkey is browned to your liking. The center of the turkey breast should register 160 on your meat thermometer.

Variation of this turkey breast recipe: You can add onion and/or carrots and mushrooms to the potatoes.

No. 2 of Turkey Breast Recipes: Turkey Breast Soup (for four)

Ingredients: 1 small Turkey breast cut into fourths, giblets washed and kept whole, 1 medium size onion diced, two large carrots peeled and diced, three stalks celery peeled and diced, two large potatoes peeled and diced, two bay leaves, about two tablespoons dry parsley, about one teaspoon dry rosemary and salt and pepper to taste.

Preparation: Using a large pot (about eight quart) place the turkey breast into the pot and cover with cold water. Allow the water to come to a boil and remove the scum that will come to the top while the water is boiling. (If you have not done this before, use a slotted spoon to remove this scum. The slotted spoon will hold the scummy substance while the water falls through. Shake the scum off the spoon onto a thick piece of paper towel. Do this until the water is clear). When the water is clear add the vegetables, bay leaves, parsley and rosemary. Add salt and pepper to taste Add about four more cups of water and continue cooking until the turkey breast is thoroughly cooked.

When the turkey breast is cooked you can add other vegetables i.e. green beans, corn, peas etc. You can also add diced tomatoes to give the soup a tomato soup flavor.

No.3 of Turkey Breast Recipes: Turkey Breast Salad.

Ingredients: Turkey Breast (half of the cooked turkey from the soup recipe above) cut into small cubes, 1 small onion finely diced, 1 small bell pepper, 1 very small cucumber peeled and diced, 1 small carrot thinly shaved, ¼ cup mayo or salad dressing, salt and pepper to taste.

Preparation: Place all of the ingredients into a serving bowl including the mayo/salad dressing. Mix well until everything is coated and blended and serve with dinner rolls or bread of your choice.

These turkey breast recipes are easy and quick to prepare so make them and enjoy.

Pulled Pork

Ingredients: - 3 lbs. boneless pork tenderloin - Meat tenderizer - Seasoning salt - Cajun seasoning - Ground cayenne red pepper - BBQ sauce - 1 can beef broth Cook for 8 hours on low.



http://www.youtube.com/watch?v=GtpDAZ89EoY&hl=en

Christmas Recipes: Main Dishes. No.11 of 12 - Glazed Pork with Fig Stuffing

Christmas recipe serves: 6

calories per serving: 480

preparationj time: 30 minutes

cooking time: 2 hours

not suitable for freezing

Christmas recipe ingredients:

loin of pork, boned with skin scored, 1.4 kg (3 lb)


salt and pepper


honey, clear 60 ml (4 tbsp)


mustard powder, 10 ml (2 tsp)


lemon, grated rind from 1


garnish, sprigs of rosemary and a few figs

stuffing:

shallots, 4


garlic clove, 1


figs, dried no-soak 225 g (8 oz)


apple, eating 1


rosemary, fresh sprigs 2


butter, 50 g (2 oz)


lemon, grated rind and juice from 1


dry sherry, 45 ml (3 tbsp)

Christmas recipe instructions:

Stuffing preparation: Chopped rosemary, peeled/cored/chopped apple, choppee figs, peeled and crushed garlic, peeled and chopped shallots.


Cook the garlic and shallots in butter until golden brown. Add the sherry, lemon rind and juice, rosemary, apple and figs. Stir until softened and most of the liquid reduced.


Place the cooled stuffing from step 2 along the middle of the salt and pepper seasoned pork loin (skin side down). Roll the piece up and tie up with string at several locations. Cook for 1 hour at gas mark 5 (190 degrees centigrade, 375 F).


Near the end of this time, heat together the lemon rind, mustard and honey. After the hour is up, brush this onto the pork and continue the cooking for another 45 minutes, basting every 15 minutes.


Serve as carved slices (thick), garnished with rosemary sprigs and a few figs.


Heating and serving tips:

Don't keep food hot for longer than an hour before serving

Leave roast potatoes open to the atmosphere after cooking, to retain their crispness.

Remember that it is harder to keep certain foods warm. e.g. root vegetable keep their heat well but spinach and cabbage don't.

Use BBQ Wood Chips to Intensify Your Grilling

Take a tip from the experts: use BBQ wood chips to spice up your grilling. Connoisseurs know that good barbeque takes a lot more than just slapping some meat on a grill. Renowned experts in the field such as Bobby Flay, Dave Foley, Butch Lupinetti and many others swear by BBQ wood chips. With the summer grilling season upon us, here are some tips on how to introduce BBQ wood chips into your grilling and start cooking like the pros.

Wood chips are used in your grill in addition to charcoal or gas. They may be sprinkled atop coals or placed within a small smoker box in a gas or electric grill, and the smoke they create lends a distinctive aroma and appealing taste to all of your grilled meats.

Whether you use a charcoal, gas or electric grill, wood chips will give you authentic barbecue flavor. You can also buy a special smoker box to place in your gas or charcoal grill so that you can get that "wood smoke" flavor. Read the instructions for your particular grill before you try doing this.

Make sure that your wood chips do not end up burning like a campfire; the resulting heavy smoke will spoil your food with an acrid taste. Expert grillers advise that wood chips be soaked briefly prior to use, about fifteen minutes or so, and then allowed to drip dry for just a few minutes more. Ideally, your wood chips will be damp but not saturated.

If you're using a smoker in your grill, it's probably not necessary to soak the wood chips before you use them. Soaking wood chips will let them burn longer, but if you're cooking a steak, you probably don't want a long, slow grilling.

Wood chips are available in a large range of varieties that cater to all tastes; your local vendor should be able to advise you on pairing a wood chip with a particular meat.

In general, if your meat is lighter, you'll need a milder wood chip flavor. You can also try "heavier" flavors with lighter meats, though, such as using mesquite with chicken. If you're going to do this, try using a few wood chips instead of a lot to see what this does to your flavor.

With its more delicate aroma, alder wood chips best accompany lighter meats like fish and poultry. The flavorful fruitwoods, including apple, cherry, peach and plum, go best with veal, poultry and pork, and they also lend an interesting taste to grilled vegetables.

Mesquite BBQ wood chips, perhaps the most famous variety, go best with heavier meats like beef, lamb and duck. Also extremely popular, the resonant aroma of hickory goes best with beef and pork.

Just remember that BBQ wood chips are a flavor enhancer and not the meal itself, so don't skimp on your meats! Make sure you have a good cut that is fresh and well prepared. Otherwise, your fancy wood chips will just be going to waste on an inferior piece of meat that no amount of grilling expertise can retrieve.

Using BBQ wood chips takes us back to that glorious time when all good cooking was done on an open wood fire. Don't settle for just a plain old grilled steak or bland chicken breast cooked on bare coals. Cook like a pro and enjoy the vibrant aromas and flavors that come from cooking with BBQ wood chips.

Autumn Q

Hickory smoked barbecued center-cut pork chops on a beautiful Autumn day.



http://www.youtube.com/watch?v=5zDUOM9Rgl4&hl=en

BBQ Explosion on Fox News

When the economy is down, people turn to comfort food. And nothing say "comfort" like pork products.



http://www.youtube.com/watch?v=dIS73NmZBco&hl=en