Piglet Roast

Piglet Roast on a BBQ



http://www.youtube.com/watch?v=Xgi59-2dYXQ&hl=en

Cowgirl Chef-Gascony.mov

Cowgirl Chef goes to Gascony and learns how to make Gascon-style BBQ with Kate Hill. For the recipe, go to www.cowgirlchef.com.



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

Picnic Tables are Smokin' Hot

With millions of Memorial Day celebrations taking place this weekend, picnic tables and grills will be working overtime; in fact, they will be seeing virtually non-stop action from now, until the end of summer (at least).  Throughout the season, people will be cooking every type of meat, seafood, fruit, and vegetable, as well as any other kind of food that strikes them as being "grillable."

Wine Match Making

What wine goes with what? One of the most common concerns of people is determining the wine that perfectly goes with a specific cuisine. Well I got news for you: trust you’re extinct about your selection. You can never ruin a good meal if you choose a wine that you really enjoy. Nonetheless, if you are really interested in finding out how you can make most of your gastronomic experience, I will provide a comprehensive list of the food that goes absolutely fantastic with a specific wine.





Chardonnay is responsible for the best white wines. It is also the grape behind the white Burgundy. With it’s diverge range of styles, Chardonnay is paired with a wide spectrum of dishes. Nonetheless, Chardonnay is marvelous with ham, veal, seafood with butter sauce, pasta with cream sauce, chicken and turkey.





Riesling is a premier white wine grape from Germany and Alsace. Riesling is renowned for its balance of sugar and acidity. It is best paired with mild chesses, mussels, prawns, lobster, sashimi, ham, pork, and tandoori chicken.





Crisp, elegant and fresh, Sauvignon Blanc is perfect with Oysters grilled or poached salmon, seafood salad, Irish stew, goat’s cheese and strongly flavored cheeses.





Gewurtztraminer, an aromatic red wine grape that goes absolutely well with spicy dishes, Thai or Chinese food, curry, smoked salmon, pork, sauerkraut, onion tart, spiced/peppered cheese





Being a bold and assertive wine, Cabernet Sauvignon has a distinctive tendency to overwhelm light dishes. Cabernet Sauvignon works beautifully with duck, spicy beef, pate, rabbit, roasts, spicy poultry, cheddar, blue cheese, sausage, and kidney.





Pinot Noir features a lasting impression on the palate. It harmonizes with a wide selection of cuisines; nonetheless it is great match with braised chicken, cold duck, rabbit, roasted turkey, roasted beef, lamb, veal.





Celebrated for its flexibility, Merlot goes well with braised chicken, cold duck, roasted turkey or beef, lamb, veal, stew, liver, venison, and meat casseroles.





Shiraz features a darker and richer texture. Shiraz complements well with food with intense flavor and spiciness like braised chicken, chili, peppercorn steak, meat stew, barbequed meat, spicy meats, garlic casserole, and ratatouille.





For more information about wines, explore http://vino.com

Cleaning Your Barbecue Grill

You've spent a lot of money for that shiny new barbecue grill. I'll bet you're looking forward to using it this summer. Your grill is a large part of outdoor entertaining. You can ensure that it lasts for many years with proper maintainance and care.

Cleaning your grill is a big part of maintaining it. The longer it goes without cleaning, the harder it will be to clean when you finally get around to it, and not cleaning your grill can lead to rust, which will decrease the lifespan of your grill. Food sticks to a dirty grill, ruining your food. The food will pick up burnt chunks of whatever you grilled previously. So, a properly cleaned grill will help your food to turn out better, and will make your grill last longer.

There are a few items you will need to clean your grill:

Wire grill brush
Steel wool pads
Mild dish soap
Sponge
Cooking oil spray
Baking Soda
Aluminum foil

You'll need to make it a habit to brush the grill surfaces off with a good quality grill brush. This will remove any food that has stuck, and prevent buildup. If left for too long, this buildup will become more difficult to clean, and may cause the grill to rust. The best time to brush the grill is while it is still hot, after you're done cooking. Just run the brush over the grill racks before you turn the heat off. It wouldn't hurt to run the brush over the grill racks the next time you turn the grill on.

If the racks have not been cleaned for a while, and have food built up on them, you may need to wash them in the sink. Use the wire brush to remove as much of the buildup as possible, then take them to the sink, and wash them with a mild dish soap. It may be necessary to use the steel wool pads to scrub the gunk off of the racks. Rinse all of the soap and residue off of the racks before returning them to the grill.

Use baking soda and aluminum foil to remove grime and buildup from the grill. After the grill cools, sprinkle on some baking soda, and then scrub gently with a piece of aluminum foil

Once the grill has been cleaned and completely cooled, spray the racks lightly with cooking oil. A light coating of oil will prevent the racks from rusting. Just make sure the grill has cooled down completely. If you spray cooking oil on a hot grill, it could ignite and cause severe burns. If you don't have cooking oil spray, then simply wipe down the racks with a little bit of cooking oil and a paper towel. You will also want to put some oil on the grill before you start cooking. Let the grill heat up. Then, using barbecue tongs, grab a wad of paper towels, or a rolled up kitchen towel. Dip the paper towels or kitchen towel in some cooking oil, and rub it lightly on the grill. This will prevent the food from sticking to the grill, and make it easier to clean up afterwards.

By cleaning your grill properly before and after each use, you'll ensure that your food will turn out well, and your grill will last you for many years.

Soul Food Cooking: New School Rules Taking Over

Soul food cooking is slowly changing in many ways. No, the taste and satisfaction of this southern cuisine continues maintain it's tradition. But the ingredients and cooking methods are starting to change. To the delight of health experts and medical professionals the changes are welcome and long overdue.
Southern cooking has long had a tradition of belly satisfying food. However, it has also had another tradition, high calorie, sodium and fat content. This contributes to heart disease, obesity, high blood pressure and other ailments. But new school rules and changes continue to take place to help make many soul food recipes more user or eater-friendly, especially when it comes to health.
Some of the changes taking place is different cooking methods that call for less fat or heavy oils in the cooking process. Other changes call for less deep fat frying and more baking, roasting and grilling instead. Stir frying has also been introduced into many soul food recipes. For example, stir fried collard greens is turning into a cult favorite among healthy soul food enthusiast. Stir frying helps to preserve essential nutrients and vitamins as opposed to boiling in high amounts of water as in the traditional way.
In addition, seasoning with traditional pork products such as ham hocks, fat back and bacon continues to slowly fade away. These ingredients also contain huge amounts of sodium and artery clogging fats. Healthier alternatives to season vegetables such as collard greens, black-eyed peas and other traditional southern vegetables is now smoked turkey. For example, turkey necks, turkey ham or turkey bacon. This gives dishes that traditional robust, smoky flavor without the artery clogging fats or blood pressure rising sodium of fat back or ham hocks.
The soul food cooking landscape continues to evolve to meet the growing demands of a health conscious consumer. No doubt, more creative and healthy changes are being tested now as you read this, I will continue to keep you updated and informed of those changes.

How to Cook Pork Chops : How to Batter Dip Asian Fried Pork Chops

Learn how to batter dip Asian fried pork chops with expert cooking tips in this free Asian inspired recipe video clip. Expert: Hiu Yau Bio: Hiu Yau has been a home chef and occasional caterer for more than eight years. He 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=dl3H7Nu3Qso&hl=en

Food #1 : Pinoy Street Food

✙✙✙✙ SCROLL DOWN TO READ DESCRIPTION ✙✙✙✙ Went out with the kids to eat some of the Philippine's famous street food. You will extensively see two kinds of street food in this episode. The grilled kind and the fried kind. The grilled food we call them INIHAW, meaning it was cooked using a grill. IHAW is to grill. I don't eat pork anymore but my former top fave it the BBQ. After that the Chicken Intestine or ISAW as we call it. It's a bit gummy but very chewable. Unlike, in my opinion, the pig intestine (Isaw Babuy) which is extremely gummy. On it's own it's not as yummy unless you're after the smoky taste, otherwise feel free to eat it as it is. But the fun part comes when you dip it in different sauces! For hygienic purposes, it is ideal not to dip it again in the vat AFTER you have taken a bite already. But there are a lot of "pasaway" or hard headed people who go into a dipping frenzy when eating. I used to eat coagulated blood or BETAMAX (because usually they're rectangular in shape like, yes, a Betamax tape) but it's pork too. The other ones like ADIDAS (Chicken feet, go figure why it's called Adidas!) , chicken head and the rest I have never tried and I am CHICKEN enough to never try it at all. Haha! Fishballs, squidballs, chicken balls and sometimes shrimp balls are very common. It fills the stomach just right and it is more sanitary than the grilled counterpart since it is deep fried. But the ordeal with the sauces is the same. It is also very cheap, with ...



http://www.youtube.com/watch?v=i3mVFyklRzo&hl=en

pork tenderloin and summer squash

Stuffed Pork Tenderloin and Marinated, grilled summer squash. Instead of butterflying the tenderloin, create a pocket by cutting through the tenderloin and expanding the opening so you can stuff it. Be careful not to stretch it too much or the tenderloin will tear. If you use a Pork loin this technique is much easier because a loin is much larger than the tenderloin. To aid in the stuffing process; oil the inside of the loin to make the stuffing slide easier.



http://www.youtube.com/watch?v=3m53fPDKD8I&hl=en

The Best Cooking Devices for Meat Preparation

There are people that have gained great notoriety in the preparation technique that they have patented to prepare many different grades of meat. These meat preparation specialists have listened carefully in the past to cooking advices for meat preparation and in one form or another, have modified their learning and created a specials cooking style, or taste that is trademarked.
Some of these trademarked cooking advices for meat preparation might come in the form of barbeque that they have created, and generally it is the sauce that has been changed, rather than the meat itself. There are various levels for cooking meats for barbeque, and some of them require boiling for long periods of time to simply cut the cooking time when meat items such as ribs are placed on a grill outside, or in the close confines of the kitchen stove.
Other cooking advices for meat preparation that have been trademarked are centered on the grill on which the meat is cooked. The trademarked grill line is known by name only, and is said to remove the greatest amount of fat from food. This is a factor that health conscious individuals value highly, and they are afforded the opportunity to purchase porch models, yard models and various fuel sources to cook their meat on.
The cooking advices for meat preparation in this manner is that all meats will be juicy and flavorful, but with less calories than afforded with other grills on the market. The fuel sources in these reduced calorie grill models can be charcoal, and propane gas types in various sizes to fit this amazing assortment of models offered in this trademarked cooking grill. There are countertop models that homeowners find very convenient to prepare their meats, and are very surprised to see the amount of fat that can be removed form their diet by one cooking tool.
The cooking advices for meat preparation are broken down to meat type. The types of meats available on the market are pork, beef, chicken, veal, and blends of meat that can be used in chili preparation, sausages and processed sandwich meats that have a wrapping on them that the local deli section slices to please.
The cooking methods are the most widely talked about of all cooking advices of meat preparation methods. Some meats can be roasted and broiled, which is primarily reserved for large roasts that can be derived from pork, beef, or mutton. Other favorites for meat preparation are derived from the different meat cuts off of a specific body area of a cow. People enjoy choice sirloin and rib eye steaks, that are grilled to perfection, and will be eaten quickly any time they are prepared for dinner.
Pork requires longer cooking times than any other meat, because of bacterial growth concerns. Pork meat should not contain any form of redness in the meat, and should be returned to the kitchen for further cooking if you receive it such a state in a restaurant. Chicken has long been a favored meat in kitchens and some restaurants have chosen it as their only menu item. This is because chicken is very affordable, and from cooking advices for meat preparation, can be fried, or boiled or stewed to meet the menu requirements of any night. Microwaving chicken will give it a dark brown covering enriched with seasonings of your choice, and moist and delicious meat that can certainly save a budget.

Meat Xtras Cookoff: Smoky Pork Burgers with Fennel and Red Cabbage Slaw

Third round of the Meat Xtras burger cook off challenge, Ben goes through the process of creating a Smoky Pork Burger with Fennel and Red Cabbage Slaw from scratch. He uses both the standard fine plate and the 12.5mm plate in the grinder attachment for the Kitchen Aid. The 12.5mm grinder plate gives him a very coarse texture. Here is his recipe: Smoky Pork Burgers Ingredients 1 pound ground pork sirloin 1 cup finely chopped bacon, from about 2-3 rashers 1/2 cup finely diced onion 2-3 garlic cloves, minced 2 tablespoons fennel seed 1/2 teaspoon kosher or sea salt 2 teaspoons smoked Spanish paprika 4 soft burger rolls or sandwich buns Gently toast the fennel seeds in a small dry skillet until aromatic, remove them from the pan and set aside. In a large mixing bowl, combine the onion, garlic, fennel seeds, salt and smoked paprika, stirring to combine. Add the pork and bacon, tossing gently until the seasonings are well incorporated, but taking care not to overwork the meat. Divide the seasoned pork into four portions and shape into patties. Place the patties onto a plate or platter and chill for at least one hour. Light a grill and cook the burgers: 6 minutes over the hot side of the grill, rotating them after the first 3 minutes, then flipping them and cooking them for another 3 minutes on the hot side before moving them to the cool side of the grill for the final 3 minutes. Remove the burgers from the grill and allow them to rest briefly, tented with foil, before serving ...



http://www.youtube.com/watch?v=SIHbzlI2P_w&hl=en

How to Make Chicken Souvlaki . Greek Food

Greek Food, How to Make Chicken Souvlaki . Shish-Kebabs Chicken Souvlaki 6 tbsp lemon juice 4 tsp olive oil 1 tsp dried oregano 1/2 tsp salt 4 minced or pressed garlic cloves 4 boneless, skinless chicken breasts Combine all ingredients, except chicken, in a measuring cup and stir. Cube chicken breasts and place in a plastic bag with zipper closure. Pour juice, oil, garlic and spices over chicken, close bag and shake until mixture is evenly distributed around chicken. Marinate in refrigerator for at least 20 minutes. Remove chicken from bag and thread onto bamboo skewers. Cook in a non-stick double-sided grill or on a single sided grill, rotating skewers. Cook approximately 10 minutes or until done. Serve with Tzatziki sauce for dipping. How to make Greek Potatoes www.youtube.com



http://www.youtube.com/watch?v=bSksTQel_A4&hl=en

Soul Food Recipes: Changes Coming for Soul Food in 2010

Soul food recipes continue to grow more popular as it crosses more cultural, social and even economic lines. As one of the most popular cuisines created exclusively in America, the popular African American cuisine continues to grow in many European hot spots. Now you can find it in places such as England, France, Holland and many other countries. Ironically, the growing popularity in many foreign countries continues to fuel  the demand in America.
One of the primary reasons soul food kitchen recipes grow more popular is in its ability to adapt to changes over the years in peoples taste. Now with more health conscious consumers you can find this southern cuisines adapting to healthier ingredients than in the past.  For example, the traditional menu items often filled with pork products such as fat back, lard, ham hocks and bacon have slowly faded to the back ground. Now you can find healthier replacements. These health-friendly replacement are more natural. For example, natural herbs and spices, such as garlic powder, onion flakes, green peppers, lemon and lime juice, rosemary, tarragon, thyme and many others.
These healthy changes is predicted to continue into 2010 and beyond because of the growing acceptance of these changes by consumers. Although many traditionalist first frowned on these changes, the positive response from the health conscious consumer continues to grow and overshadow the critics. You can find many of these changes in many popular soul food restaurants. Most have slowly added healthier versions along with the traditional recipes or even replaced them totally.  Many did it voluntarily and other did it kicking and screaming as a result of growing consumer demand. Here's a list of coming changes in soul food recipes in 2010.
1. Lighter menus with lighter ingredients.
You'll find more fresh vegetables and even fruit dishes included on more menus this year. You'll still  have the traditional collard greens, cabbage and black eye peas, etc.  But you'll find them cooked and prepared differently. For example, you'll see more stir-fried, steamed and even raw versions prepared in creative ways. You'll see more vegetarian prepared versions springing up on popular websites, restaurant menus and cookbooks. All this in response to consumer demand.
2. Healthier Soul Food Desserts?
Yes, you'll see healthier versions of traditional desserts you've grown to love such as sweet potato pie, peach cobbler and even  cakes made with natural sweeteners instead of  white refined sugar. For example, many of your favorite dessert will come from more natural and healthier sweeteners such as Stevia, Agave, Organic honey, Organic maple syrup and others.
3. Where's the Frying Pans?
Yes, more and more soul food recipes will totally ignore the frying pan and deep fat fryer. Healthier versions of your favorite meat and fish dishes will move toward the oven and the grill. You'll even see more versions of oven fried chicken for those who like there meats crunchy but without the grease that often comes along with it.

my analysis of BURGER KING ribs

"Fall-off-the-bone ribs and summer go hand-in-hand, and now we are excited to be the first national fast food hamburger restaurant to offer our guests an authentic bone-in rib menu offering," said John Schaufelberger, senior vice president, global product marketing and innovation, Burger King Corp. "Our guests' initial reaction to this product has exceeded our expectations, further validating the BURGER KING(R) system's investment in our new game-changing broiler. Because of this proprietary cooking technology, we've been able to up the ante in our product development across the board, and BK(TM) Fire-Grilled Ribs are just the beginning of the innovative product line we can offer with this new cooking platform." BURGER KING... www.bk.com



http://www.youtube.com/watch?v=kz0zCVyKmO0&hl=en

麥當勞麻辣板燒扭扭粉早餐系列- 軟熊貓請硬熊貓食炮杖

i'm lovin' it



http://www.youtube.com/watch?v=G_7rvC_P6_k&hl=en

How to Make Cracker Barrel Chicken Salad

www.RecipeSecrets.us America's Secret Recipes is your key to great restaurant food in your own kitchen. This book is filled with hundreds of recipes that you would immediately recognize from several of the top restaurants around the United States. You could create a meal from a different restaurant every night of the week, or mix and match your favorites from different locations to create a custom dining experience using the top recipes. http 1. Time Saving Recipes. The recipes in America's Secret Recipes can help you avoid all of the trial and error of trying to create a restaurant dish that you love. This book outlines the recipes exactly, down to the smallest detail. You can simply open the book and begin to cook your favorite meals. Each recipe title tells you where it was made famous, so there is no guessing about what you should expect. 2. Step by Step Instructions. America's Secret Recipes is easy enough to use that anyone who can read can make the recipes. The recipes are incredibly detailed, and they have specific instructions on how to put the ingredients together just like the professional chefs do. You will have all of the guidance you need to create these famous dishes in your own kitchen, without the frustration of a vague or sketchy recipe. Each ingredient list is exactly like the ingredient list that the restaurant would use, and you will be able to find all of the ingredients at any local grocery store. 3. The Tastes You Love Without the Price Tag. When ...



http://www.youtube.com/watch?v=jwbfsf-muUE&hl=en