TIPSY CAREMALIZED PINEAPPLE with a FIESTY but FLAVORFUL hit of DRY MUSTARD

This is a fantastic way to caramelize pineapple on the grill with rum and a feisty and flavorful dry mustard blend from Red Monkey. It is a delicious side with pork, chicken or even shrimp.



http://www.youtube.com/watch?v=xonaq3UhlBY&hl=en

BBQ Pork Ribs Recipe

Try this fabulous BBQ Pork Ribs Recipe for a culinary treat served up from your own BBQ this summer!

Ingredients

4 lbs. of thick and meaty pork belly ribs
BBQ sauce (smoked variety)
Red wine
Ketchup
Worcestershire sauce
Honey
Rosemary fresh leaves
Oregano flakes
Salt & pepper to taste
Corn starch or flour

No specific ingredient quantities are needed for this recipe. You will adjust them to your liking. (The more, the better!) Four pounds of meat feeds four hungry people, unless you're inviting me, then you'll need to double that! :-)

Preparation

Start by marinating the ribs, putting them fairly packed into a plastic bag or non-metal container. Sprinkle them with a lot of fresh Rosemary leaves (dried rosemary leaves may be used but the flavor will be not the same), Oregano flakes and pepper (no salt at this time), then liberally coat them with the honey, BBQ sauce, ketchup and Worcestershire sauce.

Turn the ribs and repeat the same operation, then add the red wine, being very careful not to wash out the coating of the ribs (you should pour the wine into the corners of the container).

The wine should cover most of the ribs. Allow them to marinate overnight in the refrigerator, carefully turning several times.

Prepare the charcoal. You will need plenty of it because pork takes more time than beef, and the ribs should be cooked on the upper rack of the grill if possible.

Cooking Method

After the meat is seared on one side, turn it around and put the salt over this side, then repeat the salting process when the opposite side is also sealed. Then move the ribs to the upper rack of the grill for the remainder of the cooking.

You will need to turn them quite a few times in order to cook the ribs without burning. Check how well they are done by cutting one of the ribs in the thickest part and checking the colour. If you prefer the meat juicy then they will be ready when the internal flesh has a very light pink colour without blood at all, but this is up to you, for a really well done rib, but drier, the meat should be almost completely white inside.

Some 5 minutes before the ribs are done, pour more honey over them, allowing it to melt.

SAUCE:

Whilst the ribs are cooking put all the marinade juice into a skillet (it can be sieved if you like) and add 2 or 3 teaspoons of cornstarch or flour to thicken the sauce. Bring it to boil, and then simmer for a few minutes. Check the thickness of this sauce and add the salt to your liking. If you like it thicker, add more cornstarch dissolved in any cold liquid (water or wine, etc) to avoid the forming of any lumps.

Note: To avoid an uncooked cornstarch taste, add cornstarch at least 10 minutes before cooking is finished.

Finally, serve the ribs with the sauce in a separate bowl, add some good company with a glass or two of wine and enjoy this BBQ pork ribs recipe on a warm relaxing summer's evening!

Shawn Korea Trip(Jeju Bear Museum)

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



http://www.youtube.com/watch?v=xC0IIlov4Ok&hl=en

Arcobaleno Italian Restaurant

Reviews Arcobaleno, a beautiful word, means rainbow in Italian. This word has inspired us to create the slogan of our restaurant as The Color of Taste. The Color of Taste is representing to our variety of authentic Italian recipes that we serve through our warm, comfortable, and lovely atmosphere. We are proudly using our original recipes even though we have moved from an original location, Babelon, located in front of Chiang Mai University. An antique wooden house in the large garden was transformed into Arcobaleno, the lovely Italian restaurant with plenty of parking spaces. This place is decorated with the inspiration of clean, comfortable, and relaxed impression that you will perceive as very much feeling like eating at your lovely home. In addition, you will be able to enjoy your meal either inside the building or outside, surrounded with a peaceful garden. The yellow wall inside the restaurant has been decorated with the pictures of our big Chef Renato Magni, who is the head of this family own restaurant. He has invented his own Italian food recipes for more than thirty years together with his Italian cuisine experience in many countries around the world. Recommend The secret of our deliciousness is the fresh seasoning and the use of our organic raw Italian materials such as tomato, sweet basil, rosemary, purple eggplant, origano, and parsley. These materials are grown by us in our plentiful backyard. This explanation is why our food is very fresh, organic, and ...



http://www.youtube.com/watch?v=KmBf8I4QVAQ&hl=en

Trying To Cook Grilled Halibut to Help With Your Diet

This recipe is a must to cook and eat when you are having a healthy diet and don't want to ruin the days that you have spent making sure that you are not mistaking something. So when you want to try something other than the diet foods that you eat everyday and crave for something new and delicious food, then cooking a grilled halibut could be the food that you might be looking for. Grilling halibut is easy for people who want to eat something new and can be added to their already healthy diet. It would require the freshest halibut in the market, since freshness counts when you are cooking something unique and mouth-watering.

Let us know the health benefits that the grilled halibut recipe can give. This recipe can be eaten by people who have diabetes. This recipe is high in protein content and low in carbohydrate. When it comes to fats, fish have lower content compared to meat. If you want to reduce your sodium intake you can use reduced sodium balsamic vinegar to reduce the sodium content of the recipe. Here is how to cook the grilled halibut.

Ingredients:

• halibut steak, cut into 1 inch thick
• 1 tablespoon coarse-grain mustard
• 2 small leeks or 1 big leek
• 2 garlic cloves, peeled and minced
• 1 tablespoon balsamic vinegar
• ½ tablespoon water
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon salt
• 2 teaspoon olive oil, preferably extra virgin

Cooking the Food:

1. In a bowl, whisk the mustard, balsamic vinegar, water, half amount of minced garlic and half of the olive oil. When you are done mixing the ingredients, set it aside, you will use the mixture later.

2. Cut the tops of the small leeks or the big leek and its roots. After doing the cutting, wash the leek thoroughly. Remove the outer white layers of the leeks. Drain the leeks well after you have washed them.

3. When the leeks are clean, combine them with a small amount of water in a saucepan. Bring the water to a boil over medium heat. After the water boils, reduce the heat to low and cover the saucepan. Let the leeks simmer for about 2 to 3 minutes. After that, drain the water and pat the leeks till they are dry. Apply some olive oil using a brush on the leeks.

4. Stir the remaining garlic with the other remaining ingredients in a small bowl. Spread the mixture evenly on the fish with the help of your fingers.

5. Lightly grease the grill rack so that the fish won't stick on the surface. Place the leeks and the fish directly over the grill rack over medium coals or charcoal. Cover the grill for about 8 to 10 minutes. Turn the fish and leeks once the grilling is halfway done. If you want to make sure that it is cooked, test it with a fork. If the fish flakes then it is already cooked.

6. When you are done with the cooking, remove both the leeks and the fish. If you want to add presentation to your food, slice the leeks into ½ pieces and place it in a clean bowl. Add some mustard and vinegar mixture.

When you are done cooking, you may prepare fresh fruit juice or wine to go with the food and savor the grilled halibut more. You can have this recipe prepared when you have a date with someone and surprise him or her about the healthy food you have prepared.

Long Pork Presents "Zombie Chef"

This is a video that I did in conjunction with my sketch group Long Pork. It lampoons classic cooking shows and everybody's favorite monster: The Zombie. Visit www.longporkcomedy.com to find out about our future live shows.



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

A Whole New World - Sam (Benny & Joon)

When I saw the movie "Benny & Joon", I completely fell in love with the romantic, sad, crazy, hilarious storyline, and also with the amazing character Sam! When Sam met Joon, her illness didn't matter to him, he loved her for all that she was. He took her to a whole new world, one where trees were even more comfortable than chairs, grilled cheese was made on ironing boards, Buster Keaton was the best style role model, playing with food was fun, hats had a mind of their own, and swinging several feet above the ground outside of a window was a sign of true love. Sam discovered this world, a world right inside of our own, if we only open our eyes and experience it:)



http://www.youtube.com/watch?v=5uw5EqFp8UU&hl=en

American Grilled Dry Rubbed Chicken

Wow! I didn't know what to cook for dinner last Saturday (it was my turn in the kitchen), so I studied up on some dry rubs, BBQ sauces and techniques on grilling chicken. I experimented a bit and added what I thought would be good. I came up with my own dry rub recipe and lemon BBQ sauce recipe--and some danged good grilled chicken--not bad for a day's work!

Ingredients:

4 boneless chicken breasts, skinned

12 oz. beer

1/4 cup soy sauce

1/4 cup canola oil

2 tbsp. brown sugar

1 tbsp. dried parsley flakes

2 cloves minced garlic

2 tbsp. Griff's American Dry Rub (see below)

1 batch Griff's Lemon BBQ Sauce (see below)

Instructions:

In a large, deep dish, mix the beer, soy sauce, oil, brown sugar, parsley and garlic. Then add the chicken breasts. Cover and refrigerate for a few hours. Remove from the refrigerator and pour off the marinade. Rub about 1 tbsp. of Griff's American Dry Rub (see below) into the chicken. Take your time and make sure all the nooks and crannies have been exposed to the rub. Cover and refrigerate for several more hours. Grill the chicken. Sprinkle about 1 tbsp. of Griff's American Dry Rub on chicken as you grill it. Grill both sides of chicken. Just before chicken is finished grilling, baste liberally with Griff's Lemon BBQ Sauce (see below).

Griff's American Dry Rub:

1 tbsp. kosher salt

1 tbsp. garlic powder

1 tbsp. onion powder

1 tsp. rubbed sage

1 tsp. thyme leaves

1 tsp. chili powder

1 tsp. paprika

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

1/2 tsp. cayenne pepper

Mix these ingredients together in a small bowl. Save in an empty spice container and rub and/or sprinkle on anything you grill!

Griff's Lemon BBQ Sauce:

1/3 cup ketchup

1/4 cup butter

1/4 cup cider vinegar

1/4 cup lemon juice

2 tbsp. Worcestershire sauce

2 tbsp. soy sauce

2 tbsp. yellow mustard

1 tsp. Louisiana hot sauce

Mix these ingredients together in a small saucepan and slowly bring to boil. Reduce heat and simmer until sauce thickens a bit. Remove from heat and let stand. This can keep for several days if refrigerated.

Copyright © 2007 Lee Griffith. All rights reserved.

Barbecue Pork Ribs Recipe - No Simple Matter

BBQ pork ribs are one of the most popular dishes among BBQ lovers. It has made its way, through the centuries, from being part of a carcass to be discarded, to a favorite of many and a even a delicacy to some.

There are very many ways of preparing a BBQ pork ribs recipe. Who am I to say that one way is either right or wrong? All I intend to do, is present you with some possibilities and give you some choices.

How the BBQ ribs are cooked is one of the first things that you must decide. Some folks grill them, some use foil, others cook them in an oven, some even boil them (or a combination of things). My preferred method is to slow smoke them with indirect heat from a mesquite fire.

Once you figure out how you want to cook the pork ribs, it's time to consider seasonings. If you decide to smoke them (like I do), then you've got a few more choices to make. That's right... more choices. Do you want to use a rub, or maybe a marinade? How about a mop or basting sauce? Don't forget the finishing BBQ sauce or dipping sauce.

With all of these choices looming, where do we start?

Let's just do it the way I do. What do you say? You can still make different choices at any time, though. This is just a rub, a mop, and a finishing sauce for you to consider using. Naturally, you are free to use all or any combination of these recipes as you see fit.

The rub:

1/4 c dark brown sugar

2 Tbl paprika

2 Tbl coarse salt

1 Tbl black pepper

1 Tbl chili powder

2 tsp garlic powder

2 tsp dry mustard

2 tsp cumin

1 tsp cayenne pepper

Mix the ingredients together. Apply generously to your choice of pork ribs (baby back, spare, St. Louis, etc.) Cover with plastic or foil and refrigerate while you prepare the smoker. If you have the time, refrigerate overnight.

The mop:

1 1/2 c cider vinegar

1 c apple cider

3 cloves garlic, finely minced

1 Tbl red pepper flakes

1 Tbl salt

Mix ingredients together and let sit for for an hour or more so flavors can infuse. Apply to ribs after they have been in the smoker for an hour or so. Continue to apply every 30 minutes to an hour until ribs are done (about 4 hours at 220 degrees Fahrenheit).

The BBQ sauce:

3 c ketchup

1/2 c orange juice

1/3 c cider vinegar

1/4 c Worcestershire sauce

1/4 c molasses

4 garlic cloves, minced

1/4 c brown sugar

2 Tbl prepared yellow mustard

1 Tbl red pepper flakes

Mix together all ingredients and let sit for at least an hour for flavors to blend. Apply to ribs during the last 15 to 20 minutes of smoking. Use additional sauce at the table if desired.

There are many possibilities of personalizing these recipes of rub, mop and BBQ sauce. I know... more choices. Lots of people like BBQ pork ribs the way I do, with a rub, a mop and BBQ sauce. But, not everybody does. Some folks think that a good barbecue pork ribs recipe is nothing more than a little salt and pepper And that's OK, too. Fix them the way you like them... Right?

I have heard many different people say, "It's all about the sauce". I can understand that way of thinking, too. Especially after you get used to having BBQ with sauce. It almost becomes a habit. You get used to it and then begin to expect it.

When you finish eating your BBQ pork ribs, though, before you realize that you forgot to put BBQ sauce on them... that's an indication you've turned out some pretty good BBQ.

Delicious Heights in Berkeley Heights

While in New York City, we took the train to Newark, NJ to meet friends for dinner. They wanted us to experience Delicious Heights restaurant. In every way, this Berkeley Heights establishment was a delicious surprise.

No reservations are accepted by Delicious Heights, so we were lucky to be early enough to avoid a line. We seemed to time it just right between seatings. As this restaurant's reputation grows, we hope it will adopt a more conventional reservations approach.

Upon entering the restaurant, its design, decor, and lighting were exceptional. It felt like we were still in New York City. Space was laid out to accommodate families, couples, groups - you name it. Obviously, attention to detail was made in every aspect of this establishment.

When I reviewed the Delicious Heights menu, it was so varied and extensive that I was concerned they were offering too much. Offerings included appetizers ranging from mozzarella sticks to pierogies to dim sum, entrees ranging from meatloaf, bay back ribs, sesame crusted ahi tuna, pork chops to an assortment of pasta creations. They also provided a large assortment of specialty sandwiches.

Since ours was a party of eight, we were able to taste a wide selection off the menu. Our group selected Barbeque Danish Baby Back Ribs - slow cooked, finished on the grill with barbeque sauce, served with sweet potato French fries and creamy coleslaw; Grilled Pork Chops - topped with fire roasted apples and carmalized onions, served with Bousin mashed potatoes and braised red cabbage; Shrimp Scampi - jumbo shrimp cooked in a white wine, lemon, garlic butter sauce, served over angel hair pasta; and Tortellini Alfredo with Shrimp - in a Reggiano Parmesan cream sauce. Every dish was delicious and the presentation was nice. We topped off our dinner with Molten Chocolate Cake, served piping hot with vanilla ice cream.

Our friends dine there regularly, so obviously, the varied menu, good service and ambience of Delicious Heights keep bringing customers back.

The trio of owners, Alex Rubinstein, Domenick Acquaviva, and Ralph Acquaviva work magic together. This is not a new spot that has just opened. Rather, it started as a six year catering business that was so successful, they decided to take it a step further to a restaurant. The establishing is run as a family affair, with many family members working onsite.

Domenick and Ralph gained their experience as executive sous chefs at Sterling Affair, one of the top New York caterers. Domenick has studied Hospitality Management, Ralph has a BA in Business Management, and Alex graduated from New York Restaurant School.

Their goal is to give customers what they want, at a reasonable price in a great atmosphere. From the crowds we saw, the food we deliciously experienced, and the friendliness of the staff, Delicious Heights is succeeding. Try it, I'm sure you'll enjoy and as always, I appreciate your comments.

Delicious Heights
http://www.DeliciousHeights.com
428 Springfield Avenue
Berkeley Heights, NJ
908 464-3287

Any part of this article may be used or quoted as long as credit is given to the author.

Easy BBQ craven on the Weber grill

Easy way to barbeque chicken using a Weber charcoal grill



http://www.youtube.com/watch?v=wyxFZN09BZE&hl=en

The Five Best Side Dishes to Serve With Barbecue or Grilled Food

I love barbecue. By barbecue I mean, smoked meats, like spare ribs, pork shoulder, brisket or chicken. I also love grilled food. By grilled food, I mean burgers, steaks, brats, chicken and those sort of things. To go along with these delicacies, and to make a complete meal are side-dishes. Here are five sides that I like to serve whenever I have a get together and I am serving either smoked or grilled foods. These are all also super easy. So what if you start with some canned ingredients, the important thing is the outcome. Nothing wrong with doctoring things up a bit!

Nacho Cheese Dip and Chips: This dip and chips have been made this way as long as I can remember in St. Louis, or at least forty years. A box of Velveeta Cheese, and a can of Rotel brand tomato with hot peppers. Melt the cheese and stir in the tomatoes in the microwave. Serve hot, with a good quality restaurant style corn chip or corn chip "scoops". People love, I mean love this, and it is so simple. I usually add an extra fresh jalapeno or a habanero if I have one.
Baked Beans: I use my Mom's recipe, and many people in the St. Louis area make baked beans the same way. I always thought my Moms were the best, until I started making them. Now, mine are the best. I start with a few cans of pork & beans, usually Campbell's, and doctor them up with ketchup, brown sugar, onions, mustard, Worcestershire sauce, and bacon. My secret ingredient is a big pinch of cayenne pepper.
Potato Salad: potato salad with egg is what we like the best. Nice and tangy, with just a little bite.
Cole Slaw: Cole slaw with a vinegar dressing is the preferred choice. If using a mayonnaise based dressing, light on the mayo is best.
Home Made Ice Cream: Who doesn't love home-made ice cream. It is so easy to make, but gets the most compliments. People ask me before they come over if I'm making ice cream for dessert. I use on of the simple tub freezers that you can buy for about 45$. Braun, Cuisinart, even Black & Decker make them. I use real fresh heavy whipping cream and fresh milk. Do not go cheap on the vanilla. Spend the extra few bucks for the "real" vanilla not the artificial. You'll be glad you did, as there is a noticeable difference in taste.

If you serve these five side dishes at your next barbecue or cookout, your friends will be raving at how good a cook you are. No need to tell them how easy they were to prepare.

Grilled dog on the card in Nanning China

I filmed this while traveling China. In China dogs are sometimes kept as meat. You might find this disturbing or even immoral. However if you think about it, this is not so different from how things are in the West where pigs (rabbits, horses, fish etc) are sometimes kept as pets and other times as meat. What is it that makes a dog's life worth more than that of a pig? Pigs, are intelligent, social, can sense pain, are genetically similar to humans, and some are even cute (the minpigs), yet we dont think twice about eating pork. I think this is double standards. You can't pick and choose morality like that. Morality should be based on reason, not emotions. So if you are a meat eater, you really dont have much to be upset about over these dogs. You might even try some. After all, you eat animals just like it every day. On the other hand if you are feeling upset about the dogs, the only resonable thing is to stop eating meat alltogether. Thats the only two ways about it. All or nothing. If you want to leave a comment, please do. But try not to be racist or hateful. Update: I got alot of comments, thanks. One new angle is: It is not the killing and eating of the dogs, by itself, that is immoral. Its the betrayal of trust. That would be true if an owner killed and ate his own pet, but thats unlikely. If you raise dogs for meat you wouldnt bother play fetch with it. Just as pigs on farms are not let into the house and cuddled with. If there never was any trust, then there is ...



http://www.youtube.com/watch?v=3gAU2ex2LvM&hl=en

Chronic 208-887-0010 Taco EMERGENCY Delivery Meridian,Boise,Eagle,Star,

887-0010-EMERGENCY Chronic Taco Delivery,Catering,Mexican Food,boise,ada county,meridian,west valley,garden city,eagle,star,blacks creek, caldwell,middleton,kuna,nampa,emmert,parma,caldwell,horseshoe bend,black canyon, bramwell,notus,marsing,homedale,knowlton heights,mora,hillcrest,maddens, wildler,greenleaf,weil,new plymonth,idaho,mountain home,mayfield,governor butch otter,Real Mexican food is quite unlike the dishes found in most Mexican and Tex-Mex restaurants in other countries. In tourist areas you'll find restaurants with familiar names and gringo menus, though the offerings will often be over-priced and not of a high standard. If you have a taste for adventure you'll be well rewarded in Mexico; if not stick to a few simple and traditional dishes that are almost always excellent and not too spicy. You'll find standards much higher than if you search the menus for something familiar. Mexican cuisine has some superb rich or spicy dishes, but we recommend that you take it easy for the first few days until your stomach has grown accustomed to its new environment. Upset stomachs are commonly associated with un-purified water used in ice or used to wash salads and fruit, stressful traveling, or simply bacteria different to those at home. Mexicans also suffer when they travel abroad, and if you stay in Mexico for more than a few weeks you may even experience the same acclimatization disorders when you reach home. Once you've settled down, however, do try some of the ...



http://www.youtube.com/watch?v=TcJVbs7xlmY&hl=en

"PLAYMAKER PORK TENDERLOIN" WITH KAHLUA GLAZE

Recipe #15 of our Tailgatin' with The Clever Cleaver Brothers TV Series 2008. Grilled pork tenderloin seasoned with our Dish On! Sassy Seasoning Blend, NEW from The Clever Cleaver Kitchen, finished off with a fantastic Kahlua Glaze. For the written recipe and to purchase any of our NEW Seasoning Blends from The Clever Cleaver Kitchen, log onto: www.CleverCleaver.com



http://www.youtube.com/watch?v=F8vWyBF1UmE&hl=en

How to accomplish Bacon Hush Puppies with a Grill

Rick Browne, the guru of barbecue shows you how to make Bacon Hush Puppies on the grill your own backyard. Buy the DVD at: www.longtailnet.com From the series, Barbecue America with Rick Browne



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

"Fresh" Fruit Minted Chutney-Entry "NRA Show-Hot Chef Challenge"

We have all been there....Not exactly wanting to put that old fruit in our mouths yet, feeling a little guilty about having to trash it! This is a perfect recipe to solve this problem! Serve it with any grilled protein whether it's chicken, beef, pork, tofu or, in this case...lambchops; you will be thrilled at the simplicity and deliciousness! This chutney has a high acidic value and will last for at least two weeks under proper refrigeration! You will want to pull out enough for each meal and serve over your grilled goodies at room temperature!



http://www.youtube.com/watch?v=sG2L4Lfg3QE&hl=en

Marinated Pork Loin, Pan-Roasted

I like pork. I cook pork. I then eat pork. Thanks Porky! Ingredients: pork loin Marinade- 6 garlic cloves, minced 3 jalapeno, minced 1 large handful fresh cilantro leaves, finely chopped (or dried if that's all you got,couple tablespoons) Kosher salt and freshly ground black pepper 2-3 limes, juiced 1 lemmon (or an orange if you want), juiced 2 tablespoons champagne vinegar 1/2-3/4 cup olive oil 2 tablespoons honey Directions: Mix marinade Let pork marinade at least one hour, preferably overnight in ice box Take pork out of ice box, let it come to room temp Heat cast iron skillet to high Sear to dark brown all sides of meat Pour favorite beer over browned meat, and turn off skillet and let beer steam Pour remaining marinade over pork Put skillet into 370 F degree oven, cook for 30 minutes or until done Let pork sit for 10 minutes after pulling out of oven Serve the damn thing



http://www.youtube.com/watch?v=nlL3OzI-D_I&hl=en

Bacon Sweet Cornbread Recipe by the BBQ Pit Boys

Serving up Cornbread is a must at any barbecue but this old-time Sweet Cornbread that's filled with fresh bacon will bring tears to a grown man's eyes. And it's real easy to do as shown by the BBQ Pit Boys.



http://www.youtube.com/watch?v=4rZNEVIXnB4&hl=en

New Mexicos Hot Chefs tm, Geronimo, Elk Medallions

Two famous Santa Fe restaurants Geronimo and Coyote Café..are under the direction of one exceptional Chef Eric DiStefano. At Geronimo, Eric has created a truly unique dinner menu featuring Global French Asian Cuisine. Imagine peppery elk tenderloin, grilled Colorado rack of lamb,green miso sea bass the extraordinary menu goes on and on. The cuisine is enhanced by Chris Harveys insistence on impeccable service and the intimate upscale ambiance of this historic building on Santa Fes Canyon Road a destination and dining experience you'll remember for a lifetime. Geronimo a Canyon road legend, ranked with the finest restaurants in the county and a truly sublime culinary experience. Just a few blocks from Santa Fe's historic Plaza, the Coyote Café also enjoys Eric's oversight as Executive Chef. This famous upstairs restaurant offers fine dining in a most elegant settingwhere an open kitchen showcases the culinary staffs remarkable preparation and presentation skills. The service at Coyote Café is exceptional and the tempting menu includes such favorites as Pork Tenderloin and Fiery Hot White Prawns. Signature drinks inlcude the Mixologist Tasting Flight an experience in and by itself! Whether you come just for appetizers and drinks, lunch or dinner, come knowing that youll enjoy every moment here at the Coyote Café in downtown Santa Fe.



http://www.youtube.com/watch?v=fiRRquBpat8&hl=en

Western Bacon Cheeseburger - Part 3

"Cooking Everything Outdoors"© www.Cooking-Outdoors.com Gary House, The "Outdoor Cook" shows you how to make a Western Bacon Cheeseburger with Grilled Onion Rings. It's just huge! Visit http for complete recipe! Part 3 Helpfull comments are welcome!!!



http://www.youtube.com/watch?v=BkxrYSkOb0I&hl=en

HCMC Rice Paper Roll - Ngoc Suong Restaurant

VN HCMC Rice Paper Roll - Ngoc Suong Restaurant



http://www.youtube.com/watch?v=VTEgqD0NOZI&hl=en

Grilled Pork Loin Recipe and 2 More Delicious Grill Recipes

Every meal when grilled is always delicious, but only if you have the right recipes. Australian grilled fish, ayam pangang mesanten and babi pangang (Indonesian grilled loin pork) are 3 delicious grill recipes.

I've listed the 3 recipes below for you to try out on your grill:

1. Australian Grilled Fish

Yield: 4 Servings

Ingredients:

- 4 fish steaks
- 1/4 c lime juice
- 2 T vegetable oil
- 1 t dijon mustard
- 2 t fresh ginger root - Grated
- 1/4 t cayenne pepper
- 1 black pepper

Directions:

For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks.

- In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste.
- Marinate the fish in the marinade for 45-60 minutes.
- Turn steaks 2-3 times.
- Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil.
- Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center.
- Turn fish after about 4-5 minutes.
- Total grilling time will depend on your grill and the heat of the coals.

To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.

2. Ayam Pangang Mesanten

Yield: 4 Servings

Ingredients:

- 2 lb chicken
- 1 t salt
- 1 c oil
- 1 t shrimp paste, Dried
- 4 shallots, chopped
- 3 garlic cloves, crushed
- 3 chilies, red, fresh
- 2 T oil
- 2 1/3 c coconut milk
- 2 bay leaves
- 1 lemon grass stalk
- 1 T juice, lime
- 1 chilies, red, fresh

Dried shrimp paste is also called terasi. Seed and shred the chilies.

Directions:

- Crush lemon grass with side of cleaver.
- Cut chicken in half. Wash and pat dry.
- Rub with salt and oil.
- Grill over hot coals about 10-15 minutes each side, until done.
- Slice chicken into bite-sized pieces.
- Wrap shrimp paste in foil and grill each side over moderate heat about 2 minutes.
- Pound shallots, garlic, chilies, and toasted shrimp paste into a paste.
- Heat oil in frying pan.
- Add paste and fry on moderate heat, stirring, for about 4-5 minutes, or until dry, do not burn.
- Add coconut milk gradually, stirring after each addition.
- Add bay leaves and lemon grass.
- Bring to a boil. Simmer 5 minutes to allow flavors to blend.
- Add lime juice.
- Stir. Add cooked chicken and reheat in sauce.
- Garnish with the shredded chili.

Serve with rice and Sambal Ulek.

3. Babi Pangang (Indonesian Grilled Loin Pork)

Yield: 4 Servings

Ingredients:

Marinade

- 1 lb pork, marbled
- 2 t ginger, ground
- 1 garlic clove
- 1 onion
- 3 T ketjap manis
- 1 pepper
- 1 salt
- 1 lemon juice

Sauce

- 1 c stock
- 2 T sugar
- 1 T sherry
- 1 T oil
- 70 g tomato puree
- 1/2 t gourmet powder (ve-tsin)
- 1 onion, small
- 1 garlic clove

Directions:

- Preparation of the meat: Make a mixture of all the above mentioned ingredients and rub the meat with it.
- Brown it in a frying pan with either butter or oil. Basting the meat regularly.
- Simmer for 10-15 minutes.
- Drain the meat and put under a hot grill for a few minutes until glazed. Keep warm.
- Sauce Preparation: Cut the onion in fine rings or slices and fry them together with the finely cut garlic in
oil or margarine.
- When nicely browned add the mixture of the stock, sugar, sherry, tomato puree and gourmet powder.
- Simmer for 5 minutes while stirring the sauce continuously. Add water of necessary.
- How to Serve: Pour the hot sauce over the warm sliced meat and garnish it with Chopped Vegetable Pickle and Shrimp Crackers.

Eat it with rice or Mei (noodles).

Pan Grilled Halibut, eat like this lose 90 pounds

I follow the Calorie Restriction lifestyle with Paleo diet guidelines and 70% raw. This mean I don't eat grains, milk, and sugars. This is a typical dinner meal for me. Alaskan Wild Caught Halibut with Wilted Spinach with Balsamic dressing. Romaine and Kale salad with Flax oil lemon dressing. The flax oil dressing for the romaine, kale, apple, raisins, bell pepper, cucumber, scallion salad is juice of one lemon 2 tbs flax oil 1tbs dijon mustard 1tbs honey kosher salt and pepper I love the salty sweet combo of this salad. the hot dressing for spinach 2 tbs while balsamic vinegar 1tbs honey 1tbs olive oil a bit of soy sauce kosher salt and pepper heat this dressing and pour over raw spinach www.thepaleodiet.com http comarell.net http



http://www.youtube.com/watch?v=IbTJ5fzdicg&hl=en

Food stands aorund shirine.

sazae(Turban shell) Yu:I've never tried it..Yakitori(sticked Grilled chicken)Oden ..Yakitori again..Ika-yaki (grilled Squid) (K: Buta-yaki~~(pork-stick) he is ponting me for teasing..he wants to say I am chubby like pork^^) Yakisoba~(fried noodle) Okonomiyaki~! (k: if Mom eat them all she gets fat^^) Maneki-neko( cat calling good luck) last shot is one of god for good business and calling money..



http://www.youtube.com/watch?v=tUxnPe7Vkzw&hl=en

RODEO BBQ (1-3)

Licence To Grill Season 3 Episode 8 RODEO BBQ Southwestern Veal Shoulder Grilled Stuffed Pork Loin Grilled Grits w/ Apple-Chipotle salsa Chicory Chorizo Salad Recipe: www.knight-tv.com



http://www.youtube.com/watch?v=lfx336qa83k&hl=en

Korean Recipes and Cuisine

Korean food is based on noodles, rices, meat, vegetables and tofu (known in Korea as "dubu"). Meals are usually served with many side dishes ("banchan"), as well as steamed rice, soup and kimchi (fermented vegetables, most often cabbage but sometimes cucumber or radish). Spices and seasonings are widely used, including doenjang (fermented soybean paste), garlic, ginger, gochujang (red chili paste), salt and soy sauce.

Some popular Korean dishes include:

- Gamjatang - A spicy soup made using pork spine, potatoes and other vegetables, and green onions, hot peppers and sesame seeds.

- Kimchi jjigae - A soup made using kimchi, pork and tofu.

- Kongnamul-guk - A soup made from soybean sprouts.

- Jeongol - A stew made using seafood and vegetables.

- Maeuntang - Hot and spicy fish soup.

- Bulgogi - Literally translated from Korean, Bulgogi means "fire meat". The dish consists of beef, shredded or thinly sliced, then cooked on a grill. Other meats may be substitued to create variations: chicken ("dak bulgogi"), pork ("dweji bulgogi"), or squid ("ojingeo bulgogi").

- Galbi (or Kalbi) - Beef or pork ribs cooked on charcoal.

- Dakgalbi - Similar to galbi, but using seasoned chicken.

- Jokbal - Pig's trotters cooked in soy sauce and spices, deboned, and served with a shrimp sauce.

- Samgyeopsal - Pork belly (similar to bacon), flavored and seasoned with garlic, sesame oil and salt, cooked on a grill. Slices of meat are placed inside lettuce or another leafy vegetable, along with cooked rice and ssamjang (a spicy paste). Green chillies, slices of raw garlic dipped in ssamjang and spring onion salad, are common accompaniments.

- Makchang - Grilled pork intestines, somewhat similar to chitterlings.

- Hoe - Thinly sliced raw fish, similar to Japanese cuisine's sashimi. The fish is usually dipped in a sauce, either chogochujang which is a sauce made from gochujang (red chili paste), or wasabi sauce, then wrapped in green leaves, and served on a bed of dangmyeon (cellophane noodles).

- Yukhoe - Raw beef, topped with a raw egg yolk, and seasoned with black pepper, garlic, gochujang (red chili paste), green onion, nashi pear, sesame seed and sesame oil, soy sauce and sugar.

- Sannakji - A small octopus, cut in pieces, lightly seasoned and served. The octopus pieces are usually still moving on the plate when the dish is served!

- Japchae - Boiled potato noodles with spinach, beef, onion and carrots.

- Kalguksu - Boiled flat noodles, usually in a broth containing anchovies and zucchini (courgettes).

- Kongnamul-bap - Soybean sprouts served over rice.

- Ramyeon - The Korean version of Japanese ramen noodles. Spicy and cooked with meat and vegetables.

- Gujeolpan - Literally translated from Korean, Guljoelpan means "dish of nine dishes". This is a very elaborate meal, traditionally eaten by Korean nobility, which is served on a special plate divided into eight octagonal side sections, each containing meats and vegetables of a different type and color, and a ninth center section containing small pancakes.

- Tteok - A sweet dessert made from glutinous rice flour - there are hundreds of different variations.

Cathlyn's Korean Kitchen, Episode 7: Mee-yok Gook (Seaweed Soup) and Salad Part 1

Mee-Yuk- Seaweed draws an extraordinary wealth of mineral elements from the sea that can account for up to 36% of its dry mass. Seaweed is very low in fat and high in calcium, iron, vitamins, minerals and fiber. It has been researched that Koreans consume the most seaweed per person average of 7.5grams per day. Seaweed soup is typically boiled in beef or pork bones with sliced meat and traditionally served on birthdays. In this episode, Cathlyn invites Linda Dance Orme who's a fitness instructor and personal trainer to explore the facts and culture as well as her traditional recipe of seaweed soup.



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

Banh Cuon Gia An

A meal of banh cuon, or "rolled cake" with grilled pork.



http://www.youtube.com/watch?v=YMH58N-vgDQ&hl=en

Orange Pork Tenderloin With Orange-Almond Rice Pilaf

Pork tenderloin is a lean cut of meat and adapts to Italian, Oriental and Southwestern cooking. For an Italian dinner, slice the tenderloin, dip the slices in egg substitute, dredge them in seasoned bread crumbs, and shallow fry in olive oil. I serve Italian tenderloin with lemon wedges. You may use this cut of meat in stir fry or barbecue it for a Southwestern meal.

I buy pork tenderloin at a local chain store. There are two in each package and I use one immediately. The second is frozen for later use. When I was cleaning out our chest freezer a few weeks ago I found a tenderloin. After defrosting it in the refrigerator, I cut it in half, put in my slow cooker, and poured half a jar of barbecue sauce over it. The result was barbecued pulled pork and it was delicious.

Roasting is the easiest way to cook this cut of meat. Before I put it into the oven, I rub the top with olive oil and season it well. Glazing is another roasting approach and I like it because it adds flavor and keeps the meat moist. Apricot jam and mango chutney are some of the glazes I have used.

Some cookbooks say you should roast the meat on a rack so the heat can reach the underside. I cook it in a shallow roasting pan lined with aluminum foil and it works just fine. Orange pilaf (see directions below) and spinach salad are perfect side dishes. Orange Pork Tenderloin with Orange-Almond Pilaf is an elegant meal for family or friends.

Ingredients

1 tablespoon country-style Dijon mustard
2 tablespoons orange marmalade (or reduced sugar marmalade)
1 tablespoon honey
1 teaspoon soy sauce
1 pound pork tenderloin (or slightly larger)

Method

Preheat oven to 350 degrees. Combine glaze ingredients in a small bowl. Remove any fat that may still be on the meat and dry it well with paper towels. Line a shallow roasting pan with nonstick aluminum foil (shiny side should be down). Lay meat on foil and spread glaze evenly over the top. Roast for 30 minutes or until the meat is no longer pink, but is still moist. Serve with orange pilaf. To make the pilaf, cook rice in half water and half orange juice, according to package directions. When rice is done, stir in the zest of one orange, 1/2 cup of sliced almonds that have been roasted, and 1/4 cup of currants. Makes 4 servings.

Copyright 2010 by Harriet Hodgson