kamadotv: Lammebov (part2)

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



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

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

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



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

How To Cook Pork Loins

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

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

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

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

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

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

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

Baby Back Ribs Recipe - from the Barbecue Web

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



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

Homemade BBQ Sauce Recipes

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

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

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

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

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

Preparing Piranha: Four Delicious Recipes for Adventuresome Eating

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

Piranha in Tomato Sauce

Ingredients:

Piranha, whole, cleaned and scaled

4 firm, ripe tomatoes

1 finely chopped medium-sized onion

2 tablespoons of finely chopped fresh parsley

half a cup of water

2 tablespoons of margarine

salt and pepper to taste

Directions:

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

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

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

Brazilian Piranha Soup

Ingredients:

Piranha, whole fish (or heads)

green vegetables in season or to taste

carrots, peeled and sliced or diced

yams, peeled and cut up

onions, whole small or quartered

salt and pepper to taste

1 or 2 small chilies to spice things up a bit

small ginger root, coarsely chopped

1 or 2 sliced or wedged lemons or limes

Directions:

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

Fried Piranha

Ingredients:

A medium-sized whole Piranha for each serving

2 or 3 cloves of garlic

salt and pepper

sprig of fresh parsley

whole lemon or lime

1 or 2 whole ripe tomatoes, sliced

small quantity of seasoned flour or corn meal

Directions:

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

Grilling Piranha Amazon Style

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

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

Grilled Green Chili With Barbecued Pork Tenderloin

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



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