"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).