Grilled Pulled Pork With Chipotle Sauce

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



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

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

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



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

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

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



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

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

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



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

Meat Fondue Recipes

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

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

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

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

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

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

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

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

Bearnaise Sauce

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

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

Boil mixture until reduced by 1/2

Strain liquid and cool

Beat in Egg Yolks and Butter

Mixture should be consistency of Mayonnaise

Hollandaise Sauce

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

Melt Butter - Do not brown

Remove from Heat

Mix rest of ingredients in blender

Spoon out bubbles from butter

Add butter to running blender

Horseradish Sauce

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

Whip the Whipping Cream

Mix in the rest of the ingredients

Chill for at least an hour

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

A Healthy Quick Dinner Recipe - Squash Medley

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

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

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

Squash Medley

2 Tablespoons olive oil

1 pound zucchini, cut into ½ by 2 inch sticks

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

salt and freshly ground pepper

1 garlic clove, minced

1 ½ teaspoons minced fresh oregano

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

The Shake

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



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