Smoked Grilled Pork Loin

Pork loin is the most tender and healthy cut of pork. This technique results in a smoky, tender cut of pork that everyone will devour.



http://www.youtube.com/watch?v=hMIcEejK6-w&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.

Moist Grilled Chicken the Easy Way

Chicken is extremely versatile, delicious meat that just gets better when it gets warmer, the focus of the grid. Almost all of us are ready for a change from the meals we all winter, so the possibility of grid is usually quite welcome. If you prefer, such as coal or gas, some good things about chicken barbecue always the case.

If it was grilled and a clear skin, but not burned, blackened and damp withflavorful meat with a little taste 'of colored smoke. When cooking on the grill to perfection, never dry or undercooked in the center. But many people have difficulty reaching their grilled chicken right. If so, tell us a look at a few things that might help.

There are various ways of cooking recipes grilled chicken, with different cuts, different spices and marinades and various liqueurs. No matter what recipe you use, youcreative and adapt to the fantastic results. All you have to do is make sure that a few basic rules to achieve better results in the grid at any time.

Depending on which part of the bird is cooked, is the right temperature and cooking time grid must ensure that it is good. This is because birds are much less forgiving and offers less flexibility when cooking with too much heat than beef or pork. These two types of meat are much fatter, and theirfattiness helps preserve moisture, even when the heat gets too high.

You must be aware of the internal temperature of the bird, since it dries out fast when it reaches temperatures higher than a hundred and sixty five degrees. That is the minimum allowance from the US Dept. of Agriculture for safe eating. Keep an instant read meat thermometer on hand, particularly if you have chosen to cook with large bone-in cuts of chicken instead of boneless pieces. Those bones can make temperature difficult to predict.

You may need to take some evidence to understand the timing of the process of grilling, but there are simple recipes for grilled chicken are many, you can use and work with you to eat well is very likely, while it earned. This is a learning process to go forward and it is easier to imagine achieving.

Chef birds together to flatten the butterflies, though grills evenly. This worksbest on a bird between three and four pounds, and involves removing the backbone with sharp shears. After that is done, a firm press on the breastbone will flatten it for even grilling.

Of course, if you do not feel like dealing with butterflying or bone-in verities, there are some other options. Boneless breasts and thighs among them do very well on the grill, cooking quickly and evenly without much fuss. Just remember that their thinness and consistent texture means they could be exaggerated very quickly, so you have to look carefully. A little 'attention will help you fantastic grilled chicken every time.

Breakfast in Alcoy

Cherie frying "bulad" (dried fish) during our stay in one of the beach houses in Alcoy, Rey (reynalyn) feasting herself with the "sinugbang baboy" (grilled pork belly) while others are in the shower. =)



http://www.youtube.com/watch?v=p_S_x61PeFM&hl=en

Mumbles

ocated just 2 blocks from Union Square, Mumbles is a contemporary bistro that highlights everything we love about New York. An upbeat, affordable restaurant based on the way we like to eat today, Mumbles Restaurant's menu is based on fresh ingredients and expert preparation. Not just a full restaurant with a diverse menu, we also have a full bar and we specialize in off premise catering and offer free delivery for the neighborhood. Our menu features something sure to tempt every palate even those belonging to the most discriminating of gourmets! Notable selections include our Pecan Crusted Salmon with sun dried tomato corn relish, garlic mashed potatoes & mixed vegetables; Pork Chops with grilled vegetables & chipotle mashed potatoes; Angel Hair Pasta Celestial w ith mushrooms, spinach, sun dried tomatoes and pignoli nuts in a light garlic herb sauce; and our popular Thin Crust Pizza. Our Chef also has daily specials every night of the week - enjoy everything from homemade soups, creative pasta dishes, and lobster, all the way to filet mignon. From our relaxing outdoor terrace, to our candle light dining room, to watching the game with friends at the bar, Mumbles has everything you need to make a night out a exceptional event.



http://www.youtube.com/watch?v=ye8RJGni6Lo&hl=en

Beef Jerky Marinade - Create Your Own Beef Jerky Marinade

Beef jerky marinades are a perfect way to get jerky that is bursting with flavor. Beef jerky marinades are different from beef jerky seasonings and rubs as they are liquid. Also, they take a little more care to prepare. Not only do the ingredients have to be combined properly, but the jerky has to sit in the marinade for up to a day to really absorb the flavor. Marinated jerky may take a little longer to dry as well since it is wetter, and the idea behind jerky is to be removed of all Humidity. Here are a few brands Beef Jerky Marinade:

AC Legg

AC Legg offers several marinades perfect for entering Teriyaki Beef Jerky, Mesquite BBQ, Caribbean, BBQ, Oriental, light teriyaki, hot and spicy buffalo wings. They also tastes a lot more, which may work well for cooking and grilling anything.

Hot Sauce World

Hot Sauce World offers more than just a hot sauce. They also offer a variety of marinades that work would have been a big beefjerky marinade. Some brands/flavors available at this website are: Tabasco Steak Sauce Caribbean Style, Fletcher Grant's Pepper Steak marinade, Jim Bean Teriyaki Steak marinade, Dave's Insanity Steak Sauce, Beer Barrel Gourmet Steak Sauce, Pappy's Bear Claw Marinade, Pork Rubbers Pineapple Teriyaki Marinade and many more. These aren't billed as specifically jerky marinades, but they will fit.

Jerky Mikes

This is a small independent maker offering three flavors: hammerhead hot, Caribbean jerk and their original recipe.

Here are three beef jerky marinade recipe ideas:

Basic Beef Jerky

o 4 tbsp soy sauce

o 4 tbsp Worcestershire sauce

o 1 tbsp tomato sauce

o 1/4 tsp black pepper

o 2 cloves garlic

o 1/2 tsp salt

o 1 tbsp grated root ginger

o 1 tbsp curry powder

Sweet and Sour Jerky

o 1 tsp salt

o 1/4 tsp pepper

o 1/2 tsp onion powder

o 1 garlic clove (crushed)

o 3 tbsp brown sugar

o 1 tbsp soy sauce

o 1/4 cup red wine vinegar

o 1/4 cup pineapple juice

Teriyaki Marinade

o 15-20 oz. Soy Sauce

o 15 oz. Worcestershire Sauce

o 15-20 oz. Teriyaki sauce

o 2-4 tablespoons Dark Brown Sugar

o 2-4 tablespoons Garlic Powder

o 2-4 tablespoons Onion Powder

o 2-4 teaspoons Cayenne Pepper

o 5 oz. bottle Liquid Smoke

o 2-4 oz. Dark Corn Syrup or Molasses for even more flavor

Directions for all three marinades:

1. In a small bowl, combine all ingredients (except meat). Mix well.

2. Place meat three or four layers deep in a container, spooning beef jerky marinade mixture over each layer.

3. Cover tightly.

4. Marinate six to 12 hours in the refrigerator, stirring occasionally.

5. Make your jerky!

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

Cooking Connection: Argentinean Grilled Pork with Red Chimichurri

Cooking Coach Jeffrey walks us through this super speedy pork recipe—perfect for a weeknight meal. Featuring only 4 ingredients, its ready to eat in 25 minutes. Argentinean Grilled Pork Prep Time: 10 minutes Grill Time: 15 to 20 minutes Serves 6 2 pounds boneless Pork Center Cut Loin Chops, cut ¾ or 1-inch thick 2 Tablespoons Adams Reserve Garlic and Peppercorn Sear n Crust Rub* ½ jar San Carlos Chimichurri Sauce* ¼ cup diced tomatoes, canned or fresh 1. Season pork with Adams Rub. Stir chimichurri sauce and tomatoes together in a small bowl; set aside. 2. Prepare charcoal fire or heat gas grill on High 10 minutes. Grill pork over Medium heat (375°F grill surface temperature) 7 to 10 minutes per side. (Internal temperature of pork should reach 150°F in center with a light pink blush.) 3. Let stand 5 minutes. Spoon chimichurri sauce over pork right before serving or serve sauce on the side. *These ingredients are only available at HEB stores with Cooking Connection. For store locations and more videos, visit heb.com/CookingConnection



http://www.youtube.com/watch?v=z2xA1tOETl4&hl=en

BBQ Pulled Pork Sandwiches recipe BBQ Pit Boys from

a real good tasting pulled pork sandwich is all about hickory smoked pork shoulders done low and slow. And it's real easy to do, as shown by the BBQ Pit Boys



http://www.youtube.com/watch?v=owAlv4XT2dQ&hl=en

Vietnamese Noodle Salad (Bun Thit Nuong) with Vijaya

I prepare a traditional Vietnamese noodle salad called Bun Thit Nuong.



http://www.youtube.com/watch?v=G3Ao5n2QyW0&hl=en

Pittsburgh Barbecue Company

The BEST Ribs and Pulled Pork in Pittsburgh Guaranteed! At the Pittsburgh Barbecue Company, we take barbecue seriously. Our state of the art smokers and finest cuts of meat will make your picnic an event to remember.



http://www.youtube.com/watch?v=bajDKq7B-Tg&hl=en

Summer BBQ Pork Chop Recipe With a Special Secret Sauce

Barbecuing is one of America's most popular thing to do during the summer. Laying out in the sun, smelling that delicious meat being grilled and having a cold margarita can't get anymore relaxing. When you have hungry friends that come over and want to feed them, you want to be ready to fill their stomach up with your specialty barbecue dish. I'm going to tell you a simple and easy way to make my favorite pork chop recipe which you can share with your friends and family. There are times where I crave it so much that I turn my grill on during the winter and make them even when it snows.

Here are the Ingredients you'll need to start making this fantastic barbecue pork chop.

Ingredients

6 pork loin chops (center cut)

1/4 cup of sugar (brown)

1/4 cup of dijon mustard

1/8 cup of soy sauce

1 carrot (finely chopped)

1 celery (finely chopped)

1/2 medium onion (finely chopped)

1 tablespoon of ginger (finely grated)

1 tablespoon of shallots (minced)

1 tablespoon of garlic (minced)

1 pound of fresh cherries

3 cups of chicken stock

2 tablespoons of cornstarch

1 tablespoon of water

3 black peppercorns

3/4 cup of port wine

8 ounces of butter

2 sprigs of thyme

1 bay leaf

salt and pepper to taste

Directions

Start by mixing the sugar, soy sauce and mustard in a bowl then spread the mix over the chops to marinate. Cover it and put it in the fridge for 5 hours. When your ready to cook, put 1 ounce of unsalted butter in a pan. Once It's melted add the carrot, celery, onion, ginger, shallots, garlic, fresh thyme, bay leaves and black peppercorn. Cook them until it turns light brown then add the port wine. This will bring all the flavors together. Keep the heat on until the liquid is thick.

Next add the cherries and cook them until all the liquid is extracted. Add the chicken stock and bring it to a boil then reduce the temperature to simmer for about 40 minutes. Take if off the heat and strain it so you get all the juice. Pour the juice in a pan over low heat and add the rest of the butter an ounce each time. Dissolve the cornstarch in the water then add it to the sauce. Stir in over the heat until the sauce is thick enough to coat the back of the spoon. Season the sauce with sea salt and fresh ground black pepper for flavor.

Get your grill going with some woodchips and charcoal. Grill the pork chops on the grill to the desired doneness. When serving you want to put the sauce on top of them. It can't get any more simple than that!

4 Yummy Gas Grilling Steak Tips

Rib-eye, T-Bone and porterhouse steaks, all cooked with perfection and great taste. This is what everyone aspires in their grilled food wish list. However, it takes practice and constant learning to be able to do it just the way professionals did. The following gas grilling steak tips will allow you to have a taste of perfectly-seasoned and grilled steak. All you have to do is read, understand and learn.

Family gatherings would not be complete without an array of delectable steak dishes. Prime cuts of beef, pork even fish compels us to grill and commit less grilling mistakes. Besides, everyone appreciates a well-rounded meal, which is made more perfect by a nice selection of beef cuts and marinated ribs.

Gas grilling steak tips often starts with selection of food items. This first tip will take us to a journey of choosing Fillet Mignon above the rest. Fillet Mignon is a steak cut out of a prime beef. This may cost you a little over your budget but is truly worth it.

Second, season and marinate. Use only the best spices and herbs. For special occasions such as weekend getaways, there is no other way to go but prepare special dishes. It has been said that marinating is often disregarded as part of gas grilling steak tips, all because everyone is so crazy about burning coals and ashes.

Third, food preparation may be great and that includes marinating meat before grilling. However, there will be no rib-eye or T-Bone in your plate if you fail to fire up that grill. As an essential component of gas grilling steak tips, you have to know when to cook the items and how to raise those flames. A high temperature is often required in grilling. More so, grilling the steak for roughly two minutes per side is an ideal requirement. Are you afraid of flare-ups? Worry no more as long as you know how to spray water. After which, carefully flip the steak cut and place it onto the grate.

Fourth, decide whether you want your steak rare, well-done or medium rare. To check the doneness of the meat, avoid piercing the steak before or while grilling. A relatively known procedure is also used to determine doneness and is as effective as the other gas grilling steak tips. Just give your steak a slight push, and from there you can tell whether it is firm, well-done or medium-rare.

In the end, avoid the hassles of burnt meat come weekend. Enjoy your leisure time with loved-ones and friends. Be your own chef and start grilling. And with this list of gas grilling steak tips, you're on your way to gastronomical bliss.

Grilldog Presents: Episode 35 Irish Tacos: Apple Mash

in this scene I wanted to make an Apple Turnip potato mash to top a grilled pork Taco.



http://www.youtube.com/watch?v=7EKZVWATOc0&hl=en

Pork Recipes: Pork Casserole with Mustard, Capers and Sage & Lemon Pork Chops with Mustard Sauce

Pork Casserole with Mustard, Capers and Sage
This is a simple casserole with a subtle flavour - a family favourite, with a classy touch.
Ingredients

6 (1kg) large pork loin chops

25ml oil

Salt and milled black pepper

1 onion, finely chopped

2 cloves garlic, crushed

50ml flour

250ml chicken stock

50ml white wine

14 fresh sage leaves, finely chopped

5ml French mustard

10ml capers, rinsed and chopped

Pinch each salt and sugar

25ml cream or thick sour cream
Ingredients

Cut off rind and trim chops of most fat. Heat oil and brown chops very lightly on both sides. Arrange in baking dish to fit closely, in single layer. Season. To pan drippings add onion and garlic. When softened, add flour, and stir for a minute, then slowly stir in stock and wine. Allow to thicken, then add sage, mustard, capers, salt, sugar and cream or sour cream. Mix well and pour over chops. Cover and bake at 160ºC for 1 hour 10 minutes, or until chops are tender and gravy is thick and aromatic - the timing depends on thickness of chops, size of dish and position in oven. Good with lemon-flavoured rice, or jacket potatoes and a cabbage salad. Serves 6.

Lemon Pork Chops with Mustard SauceThese chops, lightly perfumed with lemon and sage, are crumbed and baked and served with mustard sauce made in the old-fashioned way.
Ingredients

1kg pork chops

7ml dried sage

300ml fine, toasted breadcrumbs or 5 wholewheat breakfast biscuits, crushed

5ml salt

100ml yogurt or buttermilk

50ml mayonnaise

25ml lemon juice

2ml finely grated lemon rind
MUSTARD SAUCE

250ml milk

1 egg yolk

10ml dry mustard

20ml flour

10ml brown sugar

15ml brown vinegar

Pinch salt

Small knob butter
Method

Remove rind and most of the fat from chops. Crush sage between fingers after measuring and mix with crumbs and salt. Mix yoghurt, mayonnaise, lemon juice and rind. Dip chops into yoghurt mixture, then into crumbs and chill for 2-3 hours. To bake, preheat oven to 160ºC. Lightly oil base of large baking dish, heat for a few minutes, then arrange chops in single layer, turning once. Cover and bake for 1 hour, then uncover and bake for 30 minutes more. For the sauce, put all ingredients, except butter, into the top of a double boiler, whisk well and then stir over simmering water until thick and smooth. Finally, stir in butter. Serves about 6.

More delicious pork recipes!

Barbecue Recipe - With Mouthwatering Taste

Barbecuing began in the late 1800's when cattle were driven out from the West by cowboys on horseback. While on their trail, they had nothing to eat except low quality cuts of beef. These men, the cattle barons, were more concerned about earning profit than feeding themselves, so they ate disposable cuts of beef. Their main choice was Brisket, which is a very tough piece of meat.

However, the cowboys learned that if the brisket is allowed to cook for a long period of time say 5-7 hours at a very low temperature would make the disposable cuts of beef, a tasty treat. They tried out different ways of cooking in a barbecue, thus making a tastier piece of beef. This is how different recipes came out into existence.

The cowboys did not allow the other cowhands to know of their ways of preparing it. They kept it as a secret and guarded it for decades. And that is why Texas barbecue recipes are famous. Barbecue dishes are very easy to prepare if done properly. Smoker is the best type of cooking device which has the cooler heat that cooks the meat at a slower pace. It allows the smoke to penetrate the outer layer of the meat, thereby giving a nice taste. It takes more patience and attention as it takes a lot of time to cook.

The best way to cut down the cooking time is by first cooking the Brisket at 200 degrees in the oven till it is half done. Then transfer it to the smoker and finish cooking. Adding favorite ingredients to it will make the Brisket ready to eat.

Meat can also be cooked using a grill but it takes lot of time. Traditionally a grill is used for grilling pork, beef, fish, or chicken, by holding it directly over the fire that is fueled by gas or charcoal. A barbecue sauce applied to it will make the dish perfect.

There is a problem with lot of barbecued chicken recipes. The outside of the chicken burns before the inside of the chicken is cooked. So, to avoid the problem barbecued chicken recipes use a grill-to-oven method for barbecuing. The chicken is seasoned just slightly with ground black pepper and salt, and then placed on the grill without any barbecue sauce on it.

Remove the chicken from the grill when it gets the grill marks, baste it with the barbecue sauce, and finish it off in the oven. The result would be a perfectly-cooked barbecued chicken every time. This recipe also works fine with chicken legs and thigh quarters, except for the fat and calories which will be a bit higher.

To prepare a healthier and safer barbecue recipe, the meat should be seared or slow-cooked at a low temperature. If the temperature is very high, carcinogens are more likely to be formed in the meats. Consuming this will lead to cancer. When smoke hits the bare meat, proteins are transformed into benzopyrenes, which are carcinogens. If the meat is well coated with barbecue sauce before grilling, it will protect the outer layer of meat from changing in character. So learning the right way to cook barbecue recipes is good for health.

Grilled salmon cooking tips

One of the best pasta dishes, with small or large groups for grilled salmon. With grilled salmon, you know that what you eat is healthy and delicious. You can never go wrong with a grilled salmon served. In addition, there are lots of recipes that you can do, grilled salmon. You can add a bowl with honey-lime dressing and salad or green beans to make it more appetizing. You can actually tell a lot of meals with him, what,that do not tire of it.

Whatever your recipe ever, you need to know how to cook a salmon. Grill must be right. Never fast as you grill or destroy it. So if you want to cook a salmon or grilled, you will be able to do complex patient only to do the right thing. Want to make more perfect salmon every time you never have to do the right thing?

So if you go, do not forget to grill, season the fish with salt, pepper anddill not more than 15 minutes before you cook it. If you marinade it more than the aforementioned time, it will make the fish soggy and mushy. It is preferable if you are able to grill the salmon on a gas grill. However, other kinds of grill are okay to use too. Cook the fish until the color turns opaque. It will only take 8 to 10 minutes per side. So it is better to watch it very carefully so as not to let the flames touch the fish.

Ultimate Grill Accessories

Often when people search for a barbecue to recognize that not all features available, and probably never knew existed. It can be confusing if you've tried almost all the features available to address grid and determine which features you want. Grids should be more characteristic and questions to them. This way you can make an intelligent purchase decisions and achieve what is best for you.

First, you shouldUnderstand how the cooking power measured and expressed. Grill cooking power in terms of BTU. A higher BTU means a higher power, cooking, and vice versa. A large enough BTU of cooking power, or a minimum of 100BTU's per square inch of surface area of the grill has cooking.

Secondly, it is necessary that the type of cooking surface you need to decide. How much space you need is an important factor for them. In addition to the interface should look to the surface. There are manytypes of surfaces at low cost, surface-type grill, flat, non-stick rotisserie, wok and interchangeable.

Another essential part of the grid is first necessary to evaluate the purchase of fuel or source grids. One of the most popular grill is charcoal, but remember that they need to be cleaned more often, buy charcoal and lighter fluid, and are usually a pain to have to shine. There are many different sizes and shapes available for charcoal grills, andalso cost in the range enormously, from just under $ 10 all at the bottom of $ 1,000 's

Unlike charcoal grills, gas grills and propane grills are less effort to maintain and generally mild. Another advantage of gas grills is that they are faster than charcoal grills, cooking. However, propane or gas grills, on average, larger than charcoal grills so you can be a little more space than they need.

A different kind of energy you might want tosee if the taste is the top priority is a smoker. Smokers are rounded similar to charcoal grills, usually at the top. These types of grills use wood stove and a convection of smoke around the food, which then included as a flavor enhancer in food. Smokers longer than the two coal-and gas grills for cooking, because it needs more time to burn wood and get the smoke of cooking temperatures and slow cooking is the idea behind the smoke, the flavor of smoke in the value facialFood.

Other grill accessories you might want to add to your arsenal, digital meat thermometer. Meat thermometer can come in a lot of use in the kitchen. There are also temperature display, you can add your grill to have an accurate measurement of temperature. Another great accessories you can to your grill, gas or propane, pasta is a fuel gauge measuring to show exactly how much gas is left. Finally, consider a set of tools for cooking barbecue, which alsoThings like tongs, spatulas, forks and other tools for the grill connoisseur in you.

How to Cook Pork Chops: How to marinate pork Asian Fried Pork Chops

Learn how to marinate pork chops fried with Asian cooking expert tips in this free Asian video clips inspired recipe. Expert: Hiu Yau Bio: Hiu Yau has a restaurant owner and chef at home for more than eight years. It 'was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes. Filmmaker: Hiu Yau



http://www.youtube.com/watch?v=yIZOVL2__ho&hl=en

T-Bone Steak

T-bone steak for the characteristic T-shaped bone with which they are cut the name. It is cut with the match between top loin and tenderloin. The specifications for a T-bone steak is that the threads on it must be at least half an inch wide. Are almost similar to the Porterhouse cuts, but that is because their union. I am also a bit 'harder than the Porterhouse steak. But both the T-bone and Porterhouse steaks are tender,lush and juicy and make good food choices and Grill.

More specifically, the T-bone steak a steak, which contains a T-shaped bone with meat on both sides. The quantities of meat on both sides are not equal. Side wider than the meat from the loin and the smaller side is the meat of the thread. Thus, the steak with the bone union of two different cuts. If these two regions around the T-Bone were separated, then there would be a top sirloin steak, and aFilet mignon steak, filet mignon, one of whom is a first cut.

Both T-bone steak and Porterhouse steaks are also known as "emergency" steaks. They take much less time to cook and can be produced very quickly when unexpected guests arrive. They are best suited for dry heating methods such as grilled, fried and roasted. They require a short period because of its softness and lack of collagen in the tissue. The T-bone conducts heat of the meat on the bone is goodConductor of heat. While they two different cuts of beef, both sides of the T-bone contain reached the kitchen at different times. The result is a pleasant texture and taste to the entire double T-bone steak. Ideally, the steaks cooked to a doneness of rare rather than medium.

A normal-sized steak T-bone, with a weight of 3 ounces to 262.2 calories. Contains 23% each from protein and fat, but contains no carbohydrates or fat. It also contains a good amount of iron, zincand B-vitamins and a steak is very nutritious.

The T-bone steak is AA quality of the center of the steak and tenderloin. It is more expensive than the steak, but smaller than the filet mignon steak.

Cochon: You will not beat or

Cochon: You will not vibrate or echo around the farm and i have done with the others and find out your own work. | Entropia ev rulez! | Freinds: The pig is a bad pig. | noch 3 stunden bis Mathe, countdown läuft. muss noch kurz ein paar kleinigkeiten einprägen dann wird erstmal nochmal geschlafen! :) | ps: die neue das fest seite ist einfach nur beschissen (ganz abgesehen von den acts dieses jahr) | Ich bedaure auf 20 Jahre hinaus, jede meiner abgegebenen Stimmen für diese Partei. Nochmal wird es mir nicht passieren. #gruene- | Hundesteuer als Haushaltsaufbesserung! Jetzt wissen wir wo unsere Hundesteuer hinverschwindet. Sie stopft... bit.ly | Traurig. Mitglieder der #Grünen- kommen im Allgemeinen noch arroganter rüber als die Mitglieder der älteren Parteien. | Eve Entropia grüßt euch alle! | @dwiedima am bestens sind die mit schokostückchen;) | Schön, dass das iphone keine Probleme mit dem WLAN hat, aber das §$&§$&§$& Macbook sehr wohl. Ich dachte, es sei alles so einfach ... | TW: @toeknee123 Good choices. We just grilled the pork belly last night... | How do u know if someone like Serj Tankian is really here on Twitter or not? Dammit! | @sunnyannie84 :) I can use the vacations... rest from coding for a while | Snowflake: At last the farm land is fertile and its climate is good. | www.open-screen.tv



http://www.youtube.com/watch?v=syvvhO3Wnb0&hl=en

Bacon Cheese Hotdogs & Stuffed Sausages Recipe

Throw out the same old barbecued dogs and sausages! These real easy to grill Cheese Stuffed Bacon Hotdogs, and Pepper Stuffed Sausages not only are outrageous but will be real popular at your next Barbecue. So be sure to make up a big batch. You can print out this BBQ Pit Boys recipe at www.bbqpitboys.com ---



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

Everythings on the Grill!

www.cooking-outdoors.com Gary House The "Outdoor Cook" creates the ultimate grilled meal using his Weber kettle, Cast iron pan and a 8" Lodge Dutch oven. Grilled Pork chops, Cauliflower, Wild rice and Apricott Pears sauce are on the menu.



http://www.youtube.com/watch?v=EoyzTq47cD4&hl=en

Boneless Pork Recipes - Try These Fabulous Pork Recipes

Boneless pork is becoming more and more popular as a great alternative to chicken and red meat. Most boneless pork recipes deal with either pork chops, tenderloin or center cut roast. All three cuts are very low in fat and taste great. One of my favorite recipes is onion and celery slow cooked pork chops. 

Ingredients:

1 pound quarter inch cut boneless pork chops
1 can cream of celery soup
1 can onion soup
1 cup sliced button mushrooms
1 teaspoon salt
1 teaspoon pepper

This is a simple dish and very easy to fix. Your family will love it. Place the pork chops in a glass dish. Sprinkle the salt and pepper over the meat. Pour in the cream of celery soup and the onion soup. Top the dish with the sliced button mushrooms. Place the dish in a preheated 350 degree oven and cook for 35 minutes. When done the meat should fall apart with slight pressure. Serve this dish with either mashed potatoes or white rice. The soups make a nice sauce to complement the rice or potatoes.

An excellent variation of the dish is to use a cream of mushroom soup instead of the onion soup. You can also slice potatoes and line the bottom of the glass dish. The grease and juices from the pork chops will give the potatoes a wonderful flavor. I hope you try this recipe and it becomes a regular favorite at your home.
 
Pork is a great alternative to red meat and chicken, and is very good for you.

Grilled Kabobs Are a Healthy, Easy, and Adaptable Meal

Summer time is grilling time. Nothing tastes as good as food right off the grill. Kabobs are easy to grill and there are many versions: chicken, turkey, pork, beef, lamb, meat ball, shrimp, scallop, halibut, vegetarian, and more. Grocery stores carry many commercial marinades and they are good. When you make your own marinade, however, you can adjust the seasoning to your dietary needs.

You can buy precut kabob meat, but it is cheaper to cut it yourself. You can also cut the kabob fixings to a uniform size. The right skewers are key to successful kabobs. Food can fall off skewers that have round shafts, so choose ones with flat or square shafts. Stainless skewers work best and are easy to clean. Wooden skewers also work, but you must soak them in water for a half hour before using them, and even soaked skewers may burn.

Getting ready for a summer picnic? A kabob buffet is an easy way to entertain family and friends. Put out bowls of marinated meat, poultry, fish, and an array of vegetables. Let guests assemble their own kabobs. Leave a tiny space between the food (don't squeeze it together) and don't overload the skewers. Serve kabobs with fresh fruit salsa, tomato salsa from a jar, an array of salads, breads, and summer fruit. Now that's living!

Teriyaki Chicken Kabobs

Ingredients

2 tablespoons light brown sugar

3 tablespoons light soy sauce

1 tablespoon extra dry sherry

1 tablespoon extra light olive oil

1/4 teaspoon grated ginger root

1 clove garlic, finely minced

8 boneless chicken thighs

1 large green pepper

1 large onion

1 medium zucchini

1 small box cherry tomatoes

Method

Combine brown sugar, soy sauce, sherry, olive oil, ginger root, and garlic in a shallow glass pan. Cut each chicken thigh into two pieces. Add to marinade and coat each piece well. Marinate chicken in refrigerator for two hours, turning once.

Clean vegetables and pat dry with paper towels. Cut green pepper, onion, and zucchini into 1 1/2-inch pieces. Thread chicken and vegetables (including whole cherry tomatoes) onto separate skewers. Grill kabobs until done. Makes 4-5 servings.

Sante Fe Beef Kabobs

Ingredients

1 cup extra light olive oil

1/2 cup fresh lime juice

2 cloves of garlic, finely minced

3 teaspoons dried oregano

1 1/2 teaspoons cumin

2-3 pounds sirloin steak

2 red onions

2 green peppers

1 small box button mushrooms

Method

Combine olive oil, lime juice, garlic, oregano, and cumin in a shallow glass pan. Cut steak into 1 1/2-inch pieces. Marinate steak at room temperature for two hours. Clean vegetables and pat dry with paper towels. Cut onions and green peppers into 1 1/2-inch pieces. Leave mushrooms whole. Thread steak and vegetables onto separate skewers. Grill kabobs until done. Makes 6-9 servings.

Copyright 2008 by Harriet Hodgson

Pork Recipes - Baked Pork Chops with Soy Sauce and Honey & Fruited Pork Chops

Baked Pork Chops with Soy Sauce and Honey

Minimal preparation and no frying makes this one of the easiest ways of serving pork chops, for they are simply soaked in a light marinade and then baked until tender. Good with new potatoes tossed in parsley-butter and a green salad with sprouts.

Ingredients

900g-1kg pork loin chops

2 large cloves garlic

25ml soy sauce

25ml honey

50ml dry white wine

2ml ground ginger

5ml dried sage

Method

Remove rind and most of the fat from the chops and arrange to fit in glass dish suitable for both marinating and baking. Crush garlic directly over chops and rub in with back of knife. Mix remaining ingredients, pour over chops and marinate for about 4 hours at room temperature, or all day in the fridge. Turn chops occasionally while marinating. Remove dish 1 hour before baking and bake, covered, at 160ºC for 1 hour. Remove cover, turn chops and bake uncovered for another 20 minutes or until tender and juices are slightly reduced and syrupy. Ladle a spoonful over each serving. Serves about 6.

Fruited Pork Chops

Ingredients

800g pork loin chops

2-3 gloves garlic

125ml pure apple juice

25ml soy sauce

25ml brown sugar

2ml dried rosemary

Thin slices orange and apple

Brown sugar, ground cinnamon and butter

Method

Arrange chops in baking dish. Crush garlic over chops. Mix apple juice, soy sauce, sugar and rosemary and pour over. Place 1 thin slice of orange and apple on each chop. Sprinkle a little sugar and cinnamon over apple, and dot with butter. Bake, uncovered, 1t 160ºC, for 1 hour 30 minutes until tender, and liquid is slightly syrupy. Serves 4-6.

More delicious pork recipes!

Traditional French Cassoulet Recipe

The French have a wonderful tradition of good food with many delicious regional specialities.

Eating in the Languedoc Roussillon or Provence regions, you're likely to come across the speciality of Cassoulet. It's a wonderful country recipe that's a combination of beans, pork, sausages and, of course, garlic and herbs. Some have called it a peasant stew, but it far exceeds that humble name.

This is a wonderful dish to cook in the cold of winter as you can leave it warming whilst you're out and tuck in when you return.

However, this is not a dish for the reluctant as it's quite time-consuming to prepare - yet one taste will have you hooked and enjoying it regularly.

Traditional French Cassoulet recipe

Ingredients

500g tin of cannelini beans

500g belly pork, cut into 4cm squares

500g lamb pieces or mutton

250g chopped smoked bacon (cooking bacon is fine)

450g Toulouse sausage, cut into pieces

2 onions, chopped

2 garlic cloves, finely chopped

1 bay leaf

3 tbsp tomato puree

1 tbsp provencal herbs

2 tbsp olive oil

Salt and freshly ground pepper



Preheat the oven to 180C, GM4

Place the beans, onion, garlic, bacon and herbs in a pan

Add 500ml water

Bring to the boil and simmer for ten minutes

Fry the belly pork and lamb pieces in olive oil

Cook in the oven for ten minutes

Add the Toulouse sausage and cook for a further twenty minutes

Place all cooked ingredients into a large casserole

Add more water, if necessary

Cover & cook for one and a half to two hours on a low heat

Check regularly to ensure that there's sufficient water

Serve!

If you're out of time, it's possible to buy large tins of this traditional meal when you're across the Channel at the French supermarkets - don't miss out!

Choosing Wine to Match Food

Creating the perfect mix between wine and food can be a challenge if you are not entirely sure what you are doing. With such an array of wine and food available there are always many options to consider. When planning a dinner, choose combinations that are popular with a wide range of people. You should always ensure that the wine does not overpower the dish, and you also need to avoid flavor transferring. This occurs when a flavor is passed from the wine to a meal, as it can result in an unpleasant taste.

White Wine:
When creating a wine and food combination, Chardonnay is best complimented with Veal, Salmon, grilled cheese and white sauce. You should avoid spicy foods with this drink. Gewurztraminer is ideal when matched with Pork, Chinese foods and Swiss cheese but must be avoided with light foods. Pinot Grigio is not an ideal option for Tomatoes and spicy food as this combination may create a rather unpleasant taste. Riesling is a very dry wine and perfect when teamed with Veal, Shrimp, cream sauces and Turkey. Sweet food should be avoided with Riesling and Sancerre however.

Red Wine:
In a perfect world a food recommendation would be included on the back of a wine bottle. Fortunately we can give you the insiders tips to getting a wine and food combination just right. Barberra red wine is perfect with Pizza, pasta, lasagne and lemon chicken. When eating fish or tomatoes, Cabernet Sauvignon should be avoided. This wine is better suited with chocolate, roast lamb, steak and duck. Merlot is perfectly matched with grilled meats such as barbecue meat and chicken. Avoid sweet food with this wine. Pinot Noir is not well matched with spicy foods such as Indian, instead it is ideal with Salmon, tuna, lamb and duck. Shiraz is great with a meal of barbecue, peppered red meats and sausage but should be avoided with fish.

In general, wine is best served at a chilled temperature, as it is able to breathe and create the perfect mix of aromas that will delight the senses and impress your guests. Each type of wine has a glass that coordinates with it. If you do not have a cupboard full of every wineglass imaginable though, use the next closest looking glass. The reason that there are so many types of wineglasses available, is that each one is designed to emphasise the full aromas and tastes within a given type of wine. If the wine is not served in quite the right glass, all these aromas and flavors may not be fully realised.

How much to serve:
Wine should be opened and served carefully, especially red wine as this may create a nasty mess if spilt on white clothing or dinner wear. Do not overfill glasses. It is best to serve a small amount of wine at first, as this will allow the remainder of the wine in the bottle to breathe. White wine should have an average serving of three ounces, spirits one ounce and red wine four or five ounces. Serving smaller servings will help the wine last longer and will allow guests to savour it over a greater length of time.

Temperature Guidelines:
Normally a bottle of wine may take up to three hours before it is appropriately chilled in the refrigerator. Serving the wine at the correct temperature may be a difference of whether the wine will be ideal to drink for maximum aroma and taste, and may make or break a charming dinner experience for you and your guests. A great way to chill your wine to perfection fast and easily is to place your bottle into a bucket filled with ice and a sprinkling of salt. Push the wine into the depths of the ice to quickly chill the bottle. The more expensive the wine the warmer it can be served. White wines especially the dry sorts are best served at lower temperatures however. And, lastly heavy wines are best served at the room temperature.

Pepperoni Clams Seafood Recipe by the BBQ Pit Boys

Fresh steamed clams covered with slices of pepperoni and garlic in a butter sauce makes for a tasty side dish for most anything barbecue. And it's real easy to do on the grill as shown by the BBQ Pit Boys.



http://www.youtube.com/watch?v=3YGQ6mc82TA&hl=en

Barbecue Dry Rub Recipe for Pork by the BBQ Pit Boys

This is a classic Dry Rub recipe for pork ribs, butts, loins, and chops. Start with this recipe and then adjust the ingredients, spices, and quantities to make it your own special barbeque rub. Mix together 1/4 cup Paprika, 1/8 cup Fresh Ground Black Pepper, 1-2 tablespoons Garlic Powder, 1-2 tablespoons Onion Powder, 1 tablespoon or more Cayenne Pepper, 1/4 cup Coarse Salt. 1/4 cup Brown or White Sugar. Adjust quantities or add additional ingredients to make this your own secret barbecue dry rub recipe. Will lightly coat up to 6 lbs. Pork Ribs and 10 lbs. Pork Butt or Pork Roast. -BBQ Pit Boys You can print out this BBQ Pit Boys recipe at www.bbqpitboys.com ---



http://www.youtube.com/watch?v=O7iNujytW9Y&hl=en

Pork Steaks And Beans Recipe by the BBQ Pit Boys

Seared "low and slow" Pork Steaks with a side of Smoked Barbecue Beans is easy to grill with these step by step tips shown by the BBQ Pit Boys. Get your Barbecue Shoes on because good eatin' Pork and Beans don't get any better than this.



http://www.youtube.com/watch?v=4GM6BgZgunw&hl=en

Delicious and Easy Bone-In Pork Chops

I love steak, but if a pork chop is cut properly and grilled to perfection, the end result can rival any fine cut of grilled steak. And at a much better price.



http://www.youtube.com/watch?v=BYuXbEX33L8&hl=en

White Chili Recipe - Five Star White Bean Chicken Chili

Tasty and flavorable, this hearty recipe for white chicken chili will have them coming back for seconds. Serve with various toppings: avocado slices, cheese, sour cream, lime, cilantro and tortilla chips.

2 tablespoons vegetable oil

1 pound cooked chicken meat, diced

1 onion, chopped

2 cloves garlic, minced

1 (14.5 oz.) can chicken broth

1 (18.75 oz.) can tomatillos, drained and chopped

1 (16 oz.) can diced tomatoes

1 (7 oz.) can diced green chilies

1/2 teaspoon dried oregano

1/2 teaspoon ground coriander seed

1/4 teaspoon ground cumin

1 (15 oz.) can white beans

2 ears fresh corn

Salt and pepper to taste

1 lime, sliced

Directions

In a large pan, heat vegetable oil and cook the onion and garlic until soft.


Stir in the tomatillos, tomatoes, chilies and spices. Bring to a boil; simmer for 10 minutes.


Add in the corn, chicken and the beans. Simmer for another 5 minutes. Season to taste with salt and pepper.

=> White Chicken Chili Recipe: Hot 'n Spicy White Chicken Chili

Not for the faint of heart, this chili is smoking with flavor. If you enjoy spicy chili but don't want to set fire to your mouth, you can reduce or eliminate the jalapeno peppers.

1 tablespoon vegetable oil

1 onion, chopped

3 cloves garlic, crushed

1 (4 oz.) can diced jalapeno peppers

1 (4 oz.) can chopped green chile peppers

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon cayenne pepper

2 (14.5 oz.) cans chicken broth

3 cups cooked chicken breast, chopped

3 (15 oz.) cans white beans

1 cup Monterey Jack cheese, shredded

Directions

In a large saucepan, heat the oil over medium-low heat. Add in the onion and cook until tender.


Stir in the garlic, jalapeno peppers, chile peppers, cumin, oregano and cayenne. Cook for 3 minutes, or until peppers are tender.


Add in the chicken broth, chicken and beans. Simmer for 15 minutes; stirring occasionally.


Remove pan from heat and slowly stir in the cheese until it's melted.

=> Turkey Chili Recipe: Five Star Turkey Chili Recipe

Got some ground turkey in the fridge? Whip up this delicious chili for a healthy change of pace.

1 1/2 pounds ground lean turkey

2 medium onions, chopped

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 (28 oz.) can diced tomatoes, undrained

3 cups beef broth

1 (8 oz.) can tomato sauce

1 tablespoon chili powder

1 tablespoon baking cocoa

2 bay leaves

1 teaspoon salt

1/4 teaspoon ground cinnamon

3 (15 oz.) cans white kidney or cannelloni beans, rinsed and drained

Directions

In a Dutch oven or kettle, cook the turkey and onions over medium heat until the meat is no longer a pink color; drain.


Add in the oregano and cumin, cook and stir for 1 minute. Stir in the tomatoes, beef broth, tomato sauce, chili powder, cocoa, bay leaves, salt and cinnamon; bring to a boil.


Reduce heat and cover. Let simmer for 45 minutes.


Stir in the beans and heat chili thoroughly. Discard the bay leaves before serving.

=> Pork Chili Recipe: Green Enchilada Pork Chili

A savory green chili starring that other white meat - pork.

4 tablespoons olive oil, divided

1 pound ground pork

2 fresh jalapeno peppers, stems removed

1 tablespoon butter

1 medium white onion, diced

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon sweet paprika

1/4 teaspoon ground cayenne pepper

1/4 teaspoon ground black pepper

3 cloves garlic, minced

1/2 cup all purpose flour

1 (28 oz.) can green enchilada sauce

1 (7 oz.) can green salsa

1 quart water

1/2 bunch fresh cilantro, chopped

1/2 lime, juiced

Directions

In a 4-quart pot, heat up 2 tablespoons of the olive oil over medium heat. Add in the jalapeno peppers and sauté them for 1 minute. Add in the pork; cook until brown. Remove pork and jalapenos from the pot and set aside.


In the same pot, add the remaining 2 tablespoons olive oil, the butter and onion. Cook for 2 minutes, until onion begins to get soft.


Stir in the salt, cumin, paprika, cayenne and black pepper. Cook until onion is nice and tender. Stir in the garlic and cook for 1 minute.


Reduce heat to low. Sprinkle the flour over the onion and garlic. Cook for 3 minutes; stirring constantly.


Slowly pour in the enchilada sauce, whisking constantly to keep lumps from forming. Stir in the green salsa and the water.


Add the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the soup to a boil; reduce heat and simmer for 30 minutes.


Remove from heat and stir in the chopped cilantro and the lime juice before serving.

Shawn Korea Trip(Jusangjeolli )

shawn.genplace.com (full story) 8 Days Korea Autumn Discovery + Jeju Island



http://www.youtube.com/watch?v=Do3eYxv4_CE&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.

A Filipina's Favorite Cuisine

She may have lived for a decade or more in your country, adopted your food and eating habits and fallen in love with steak, pizzas, burgers, fries and international cuisines but these changes in her tastes could not erase her innate love and craving for native food from the Philippines. She may be influenced by the foreign culture, but she is still a Filipina at heart.

Filipinos love to eat and majority of them, even the ladies partake of a heavy breakfast very early in the morning. A complete breakfast is typically composed of steamed rice (the country's staple food), fried fish with soy sauce, and an abundance of fruits.

Do not be surprised though if you see your Filipina girlfriend dipping pieces of pan de sal (salt bread) on her cup of coffee, drink the remaining coffee and eat a hearty breakfast a few minutes after. It is a common practice.

Philippine foods are delicious, creatively prepared and popular in other parts of the world. Among the all-time original favorite foods that Filipina ladies would not exchange for anything includes native chicken barbecue (popularly known as "inasal"), the adobo, which is stewed chicken, pork or beef fried to a golden brown, and relished with spices, the Kare-kareng Baka, (beef chunks and tripe stewed in a rich peanut butter sauce, native vegetables and served with bagoong ), Bulalo soup, (tender beef shank in tasty broth and served with native vegetables); tinola (fish soup with vegetables) and sinigang, a delicious hot soup made from pork, shrimp or fish; seafoods and an endless list of Filipino favorites that is distinctively Filipino in taste. Not to be forgotten is the piniritong isda (fried fish) served with soy sauce, vinegar dip and pepper.

A Filipina is used to seeing food in abundance as Filipinos love to splurge especially during gatherings, fiestas or festivals, birthdays, anniversaries and even for no-occasion celebrations.

One thing she could not resist, especially if she comes from the provinces, is the lure of street food that is a part of the Filipino cuisine. When you visit the Philippines, you can see stalls in town or city sidewalks displaying all kinds of food like fried bananas, grilled chicken parts like intestines, gizzard and feet served on sticks.

Filipina ladies also have a weakness for "sweet bits". Most popular especially during the hot summer months is the "halo-halo", a mixture of different fruits topped with milk and a scoop of ice cream and grated ice. She also loves fruit juices, shakes, and native delicacies cooked Filipino style like the turon, a sweet crispy fried snack consisting of saba bananas coated in brown sugar, wrapped in springroll wrapper; the local puto rice cakes, bico (sweetened glutenous rice), suman (steamed glutenous rice wrapped in banana leaves) and other mouth-watering native delicacies which has been a part of a Filipina's culinary upbringing.

Bet on it, when Filipina ladies get together, food is one of the inevitable topics.

Gary's Cookbook 5 - Grilled Pork Chops

Grilled Pork Chops! So juicy and so good!!! Enjoy!



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

Cypriot Recipes

Cyprus has many historic and cultural links to Greece. The majority of Cypriots are ethnically Greek, speak Greek, and worship at Greek Orthodox churches. It is therefore no surprise to find that Cypriot cuisine also shares many features and even entire dishes with Greek cuisine.

However, Cypriot cuisine does also have its own unique identity too. The island of Cyprus is also home to a large Turkish Cypriot community, and was part of the Ottoman Empire for longer than mainland Greece, and hence many Turkish can be seen in Cypriot cuisine. Additionally, Cyprus is close to the Middle East, and has links with Africa, as well as with Greece and Europe, and all of these have influenced the development of Cypriot cuisine.

The most famous of Cyprus' food products is surely halloumi. Halloumi is type of cheese. It has a salty taste and texture similar to mozarella. In some dishes, it may also be garnished with mint. Traditionally, halloumi is made using a mixture of sheep's and goat's milk, but the recipe may be varied when producing the cheese on an industrial scale - for example, cow's milk is sometimes used in large scale production.

Halloumi is suitable for cooking and is often grilled. A particularly popular way of serving is with lounza, which is slice of smoked pork or lamb sausage, the this being grilled together with the halloumi. You will find this dish on the menu at many Cypriot eateries, and it is also a common sandwich filling.

As already mentioned, other Cypriot dishes often share much with Greek cuisine. There are many dishes that you can try, either in a restaurant, or to cook at home, so why not give Cypriot cuisine a try?