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.