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Food Wishes Video Recipes

Watch, listen, learn, and enjoy! Hundreds of free, original video recipes, done by Chef John Mitzewich, the web's most popular cooking instructor.Food Wishes Video Recipes

Last Build Date: Sun, 22 Apr 2018 08:57:32 PDT

Copyright: Copyright 2007-2009

Creamy Ricotta Pasta Sauce – Now 100% Cream-Free!

Fri, 20 Apr 2018 18:34:12 PDT

I enjoy the taste and texture of a classic cream sauce, but what I don’t enjoy is that they tend to be very rich, and filling. I mean, come on, I’m trying to save room for the tiramisu. However, by using ricotta cheese, and egg, and some boiling pasta water, we can make a sauce that seems every bit as creamy, and delicious, but will still allow us to walk away from the table under our own power. I added some pesto to mine this time, but that could have been some sun-dried tomato paste, or roasted chilies, or caramelized mushroom, or diced-up, leftover grilled veggies, or…you get the idea. The technique is really the thing to focus on here, and once perfected, you’ll simply be left trying to figure out what else to add in, or on this lovely sauce.As I mentioned in the video, I love to top this pasta with ricotta salata. If you’ve never had it before, it’s worth a try, and not just for this dish. Ricotta salata is a great summer cheese, since it’s perfect with things like tomato salads, and grilled peaches, just to name a few. So, keep that in mind, but in the meantime, I really hope you give this a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for 2 large or 4 small portions:For the sauce base:1/2 cup ricotta cheese1 large egg1 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper zest from 1 lemoncayenne to tasteabout 2/3 cup hot pasta water, plus more if neededFor the pasta:8 ounces dry pasta, cooked 1 minute under1/4 cup pesto, or to tastelots of grated ricotta salata to finish [...]

Miso Honey Chicken – Because Honey Miso Chicken Didn’t Have the Same Ring to It

Fri, 20 Apr 2018 08:50:35 PDT

It’s not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savory paste, made from fermented rice, barley, and soybeans, isn’t that hard to find, but what can be a challenge is understanding the different varieties available. Miso is sold by “color,” and I’m recommending the white one here, except when you open the container, it’s not white, it’s sort of a golden yellow. They also sell a yellow miso, which is a slightly darker golden yellow, as well as a red miso, which is also a golden yellow. I’m just kidding…it’s actually dark brown. The point is, the colors don’t refer to the actual color, but rather the processing method, and ratio of ingredients. And that’s basically the extent of my expertise. I choose the white, since it’s the most mild, but I encourage you to do some more research, as well as some experimentation. After marinating overnight if possible, you’ll definitely want to cook your chicken with indirect heat. Otherwise, it will get too dark – as in black. Roasting in a 375 F. oven would be great, but if you use a charcoal grill, be sure to push your coals all the way over to one side of your grill, and place your chicken on the opposite site. Keep and eye on it, and turn/rotate the pieces as needed. You can add many other things to this marinade, but maybe try the minimalist version first. I used to tell my students that the older you get, the fewer ingredients you use, so that’s my excuse, but I really want the clean flavors of the miso and honey coming through. Either way, I really hope you find some miso paste, and give this a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for enough marinade for one whole chicken:3 tablespoons white miso2 tablespoons honey1/4 cup rice vinegar2 teaspoons hot sauce1 tablespoon kosher salt (about 2 teaspoon fine salt)lemon wedges and pepper flakes to garnish- Let marinate overnight before roasting or grilling until the internal temp in the middle of the thigh is 165 F.[...]

Give Me a Break!

Mon, 09 Apr 2018 14:58:57 PDT

I just wanted to let everyone know that I’ll be off this week, taking what the kids are calling a "Spring Break." While my time off won’t include beaches, tropical drinks, and heavily-autotuned pop music, it will more than make up for that with sweet, sweet inactivity.

I’ll spend most of it getting mentally prepared for the NBA playoffs, but time permitting, I may also test out a few new, exciting recipes to feature in the near future. In the meantime, I’m sure there are plenty of old videos you’ve missed, so maybe go check those out, and as always, enjoy!


Sweet Potato Pan-Dumplings with Bacon Butter – Good Save

Fri, 06 Apr 2018 21:38:14 PDT

What started out as a tragic, waterlogged disaster of a sweet potato dumpling attempt, turned into a triumph we’re calling  “pan-dumplings.” As usual, I did little to no research, so someone may have already invented pan-dumplings, but until I hear from you, I’ll be taking the credit. I really liked being able to spoon the dough/batter directly into the pan, and cutting out the boiling step made these faster, and we have one less pot to wash. The bacon butter was very nice, but I can think of a dozen sauces that would work with these. If you’re doing it as a main course, anything goes, but as a side dish, I’d keep it simple, as we did here.Since this was sort of an experiment, I wasn’t paying too close to the exact amounts, but the list below must be pretty close. You can play around with more or less flour, and/or cheese, and cook test dumplings until you lock it in. I wanted something with the taste of roasted sweet potatoes, but with more of a gnocchi-like texture, and I think this was pretty close, which is why I hope you give these pan-dumplings a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for 2 large or 4 smaller portions:12 ounces cooked sweet potato1 large egg1/4 cup goat cheese or cream cheese, plus more to garnish1/2 cup *self -rising flour1 teaspoon kosher salt, or to tastefreshly ground black pepper and cayenne to taste sliced green onions to top* To make your own SRF, for every cup of all-purpose flour combine 1 1/2 teaspoons baking powder and 1/2 teaspoon fine table salt.[...]

Chicken Spaghetti – Because Cows and Pigs Can’t Fly Either

Tue, 03 Apr 2018 19:54:11 PDT

A big bowl of spaghetti and meat sauce is one of my all-time favorite meals, and like most cooks, I make it a little different every time. The veggies change seasonally, and as far as the meat goes, sometimes it’s beef, or pork, or a combination, but for whatever reason, chicken is rarely considered. It’s usually only when I’m using up leftovers that I think to toss it with noodles. So, I almost forget how great this is when you dedicate a whole bird, and a few hours to the effort. Other than requiring a little time, this recipe is dead simple, with the only major decision being how thick to make your sauce. I like something fairly light, I guess because it’s chicken, but if you do want something thicker, simply change the ratio of sauce to water when you start the recipe. You can also reduce it longer, but you knew that.Just be sure to undercook your pasta by at least a minute here, since as you saw we’re going to finish it in hot sauce for a couple minutes at the end. This is a critical step, and allows all those flavors to get sucked up by the still hydrating spaghetti. This is also a great make-ahead meal, as you can prep your sauce one day, and then assemble the finished dish at a later date. Either way, I really do hope you give this chicken spaghetti a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for enough Chicken Spaghetti Sauce for between 1 and 1.5 pounds of pasta, depending on how “saucy” you want it:1 large whole chicken (4 1/2 to 5 pounds), with bag inside cavity removed1 jar (24-oz) marinara sauce (about 3 cups)6 cups water or chicken broth2 anchovy fillets2 teaspoons salt, plus more to tastered chili flakes to tasteTo finish the dish, for each person:4 ounces spaghetti, cooked, drained (not rinsed!)enough chicken spaghetti sauce and to please youmore grated cheese1 tablespoon cold butter1/4 cup thinly sliced basil leavessalt and hot pepper to tasteat least 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino cheese[...]

Green Quinoa Tabbouleh – Going Against the Grain

Fri, 30 Mar 2018 16:44:35 PDT

Like I said in the intro, I’ve never been a huge fan of quinoa, or tabbouleh, but for some reason absolutely love this green quinoa tabbouleh. Maybe it’s the size of the grain, which is actually a seed, or the less wheaty flavor, but for me this vibrant, bracing salad is significantly better with quinoa instead of the traditional bulgur wheat. Whether you do this with quinoa or bulgur, I recommend keeping the salad relatively simple, and then using it as a base for other composed salads. Of course, you can mix in diced tomato, cucumber, and chopped green onions the same time you add your herbs, but then you’re sort of stuck with that exact salad. I prefer to make this as shown, and then add my garnishes when I serve it. That way I can have it as described above one day, and then the next day, enjoy a completely different salad, with new accessories like diced grilled chicken, zucchini, and feta, just to give you an idea off the top my head.Regardless of how you jazz this up, we’re heading straight into the middle of grilling season, and for me, this is one of the all-time great cold side dishes, since it pairs so perfectly with all those highly-seasoned, smoky meats. So, for those reasons and more, I really do hope you give this green quinoa tabbouleh a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for 6 portions:2 large bunches curly parsley1 large bunch mint1 bunch tarragon6 cups of boiling water2 cups rinsed white quinoasalt as needed to tastefreshly ground black pepper to taste cayenne taste2 or 3 garlic cloves2 or 3 whole lemons, plus more to taste1/2 cup extra virgin olive oil, plus more as needed[...]

Grilled Pastrami-Spiced Lamb Top Sirloin – New Deli

Tue, 27 Mar 2018 15:38:35 PDT

There are so many things this pastrami inspired rub would work wonderfully with, but these lamb top sirloins have to be right near the top of the list. The subtle gaminess of the meat works perfectly with the aromatic spices, which once activated by the heat and smoke of the grill, really create something fairly pastrami-like; just as long as you “overcook” it. Don’t worry, those quote marks are there for a reason. By “overcook,” I simply mean longer than we would normally grill a relatively tender cut of lamb. While this would be perfectly fine cooked to a rosy-pink interior, I want to go just past medium for this particular recipe, since not only do I want a pastrami-like flavor profile, I also wanted it to have a firmer texture, and to be able to absorb the maximum amount of smoke. And yes, I know, we could’ve actually smoked it, but that’s not this video. Anyway, by pulling the meat off at about 140 F. internal temp, with the carryover heat, you’ll still have beautifully moist, tender meat, but won’t have any of that chewiness you sometimes get with rare or medium rare lamb. Of course, suit yourself, but that’s the official recommendation from someone who loves medium-rare meat.Even if you don’t end up using the same spice rub, I hope at the very least you’ll consider lamb top sirloin the next time you’re looking for something easy, and a little bit different for the grill. It generally comes fully trimmed, and ready to grill, not to mention at a relatively reasonable price compared to lamb chops. So, whether you’re looking for something a little different for your Easter dinner, or upcoming cookout, I really do hope you give this a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for 2 portions:2 lamb top sirloins (about 8 ounces each)For the wet rub:2 tablespoons freshly ground black pepper2 tablespoons ground coriander1 tablespoon kosher salt (about 2 teaspoons table salt)1 teaspoon paprika1/4 teaspoon cayenne2-3 tablespoons olive oil, or enough to make a pasteFor the sauce:1/4 cup plain yogurt 1 tablespoon Dijon mustard1 minced garlic clove2 teaspoon freshly minced mint [...]

Carrot Cake – So Good, I Make It Every 10 Years

Sun, 25 Mar 2018 00:28:08 PDT

If you were thinking we already did a blog post for carrot cake, you are correct, but we never actually did a video, since I was just testing out a written recipe for a side project.  I remember thinking this is a really good carrot cake, and I should film a video for it soon, which I did, 10 years later. The only major change from the original is that I substituted coconut oil for the vegetable oil.  I would love to tell you what the difference was, but I can’t remember.  Needless to say, this recipe would work with an equal amount of any other dessert-friendly fat, so don’t feel like you need to make any special trips to the store.If you do go with the coconut oil, you can use a “virgin” coconut oil, which will have a fairly strong coconut aroma, and identifiable flavor, or you can go with a more refined coconut oil, which is virtually odorless and flavorless. I used the latter, but the former would be fine, if that’s what you’re into.You don’t really need a garnish for the top, since that’s what the cream cheese frosting is, but if you did want to decorate with some candied carrots, simply slice them thin, and boil for a couple minutes in a syrup made from equal parts sugar and water. Accessorized or not, this cake would be fun to make for your Easter table, or just anytime you’re craving a vegetable-based cake, which is why I hope you give it a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for a 13 x 9 Carrot Cake:2 cups all-purpose flour 1 teaspoon fine salt2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon ground ginger2 teaspoons cinnamon2 cups white sugar1 cup coconut oil (or vegetable oil)4 large eggs1/4 cup melted butter2 heaping packed cups raw finely grated carrots (or more for a moister cake)1 can (8 ounce) finely crushed pineapple, drained1/2 cup finely chopped pecans1/2 cup finely chopped walnutsFor the frosting (slightly different ratio from the old version):1/4 cup unsalted butter, softened8 ounces cream cheese, softened1 1/2 teaspoon vanilla, or to tasteabout 3 cups powdered sugar, or to taste[...]

Fresh Asparagus Patties – Spring is in the Air, After Coming Up Through the Ground

Tue, 20 Mar 2018 17:27:02 PDT

There are certain things I wait for every year that tells me spring is really here.  Baseball on the radio, having to change the clocks, and all that beautiful green asparagus piled high at the market. Even though we can now get asparagus pretty much year-round, it just seems to look and taste better this time year, especially if you’re listening to baseball, while observing the correct time. And while I love whole spears of asparagus prepared simply, once in a while I crave a new and exciting delivery system, and these delicious, and beautiful patties were just that.  As I mentioned in the video, this was an experiment, but other than maybe cutting up the asparagus a little smaller, I don’t think I’d change too much. To clarify, I’m speaking about the actual patty itself, and not how it was served, since I have a few thoughts regarding that.I gave a few alternative sauce ideas in the video, but what about topping these with poached eggs, and doing some kind of vegetarian Benedict? Or maybe make them a little bigger, and thicker, and serve them on a nicely toasted burger bun? There are just a few ideas to get you started.  Regardless of how you serve these asparagus patties, I really do hope you give them a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for 6 asparagus patties:1 pound fresh asparagus spears, trimmed, blanched in well salted water (it should taste like sea water)salt, freshly ground black pepper, and cayenne to taste1 ounce finely grated pecorino cheese, or Parmigiano-Reggiano (about 1 unpacked cup after grating on a microplane)1/3 cup plain dried breadcrumbs2 large eggsolive oil, as needed for fryingfresh lemon to garnish and/or use in your *sauce* My sauce was simply mayonnaise spiked with raw garlic, lemon juice, and a pinch of cayenne.[...]

Corned Beef & Kimchi Fried Rice – Just Like Your Irish-American-Korean Grandmother Used to Make

Fri, 16 Mar 2018 13:07:25 PDT

After too many requests to count, I’m finally posting my recipe for kimchi fried rice, and by “my recipe,” I mean everyone’s recipe, since give or take a handful of meat, they’re all pretty much the same. Having said that, I’ll give a shout out to the lovely and talented, Maanchi, since I checked her channel to make sure I wasn’t missing any key elements, as well as learn how to say, “gochujang.” I’m not sure how close I got to the later, but except for the seaweed, I did get all the ingredients right. Of course, the diced corned beef is optional, but if you do have some leftover from your St. Patrick’s Day, I highly recommend you give it a try. Bacon is another fine choice, as is almost any other diced meat I can think of.The egg is also technically optional, but not for me. The way the runny yolk mixes into, and moistens the rice takes this to a whole other level. The poached egg also paired quite nicely with my “landweed” garnish, as it does with the much more traditional shredded seaweed. But, no matter how you accessorize, I really hope you give this corned beef and kimchi fried rice a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for 2 large portions:1 generous cup chopped drained kimchi2 tablespoons vegetable oil1 1/2 cups diced corned beef or other meat3 generous cooked rice, (I find cold works best for crustification)1/4 cup kimchi juice1/4 cup water2 tablespoons gochujang chili paste1/2 cup sliced green onion2 teaspoons toasted sesame seeds2 teaspoons sesame oil, or to taste 2 poached or fried eggsshredded seaweed to garnish, optional [...]

Beer-Braised Lamb Shanks – Springing Forward with Lamb and Beer

Tue, 13 Mar 2018 19:08:26 PDT

We’re in one of those in between times of the year, when you start to see Spring ingredients and recipes, which are always a welcomed sight, yet the weather may still be cold and dreary, which is why these beer-braised lamb shanks work so well. Lamb is a classic springtime meat, and by using the shanks, we not only get a great seasonal meal, but an extremely comforting one at that. Of all the cuts, the shank has the most connective tissue, and as long as you cook it enough, you’ll be rewarded with tender, succulent meat that warms you from the inside out.However, if you don’t braise it long enough, the meat will be tough, rubbery, and borderline inedible, which means you’ll have to get online, and give that recipe a terrible review for not working. Okay, just kidding. What you really want to do is not stop cooking until it’s completely tender. Above and beyond how long to braise, try to use a deep pan that’s just large enough to fit however many shanks you’re doing in a single layer. A tight-fitting lid is also highly recommended. As far as the beer goes, I used a cheap, unremarkable lager, which came in a 24-ounce can (which explains the measuring cup), and it worked wonderfully. If you’re feeling experimental, something like an amber ale would also be great, as would a fruity sour (which would make it a lamb-bic). The only thing I’d avoid would be something that’s super hoppy, as the bitterness may overwhelm the other flavors. Regardless of what beer you decide to use, I really do hope you get this a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for 2 Portions:2 lamb shanks (ask butcher for the smaller fore shanks)1 teaspoon salt, plus more as neededfreshly ground black pepper to taste1 tablespoon olive oil1 onion, chopped1 large rib celery, cut in 1-inch pieces2 large carrot, cut in 1-inch pieces3 cloves finely chopped garlic2 teaspoons tomato paste12 ounces not-too-hoppy beer2 springs rosemarypinch cayenne sliced green onions, optional [...]

Kimchi Corned Beef – Adding Some Seoul to St. Patrick’s Day

Fri, 09 Mar 2018 20:11:29 PST

I’ve always loved St. Patrick’s Day, since apparently that’s the only day of the year I get to eat corned beef and cabbage. Besides the copious amounts of salt, nitrates, and fat, I have no idea way we’re not eating this stuff a couple times a week. Anyway, because this is usually an annual thing, most folks make it the same way, year after year, but that’s never been my M.O. I like to think of ways to creatively tweak the recipe, so that while I’m enjoying my new creation, I can think about how much I’d wished I just boiled it in water, with that little packet. What I’m trying to say is, not every attempt has been a homerun. Or whatever a homerun in Irish hurling is. This, however, was a success. The spicy, fermented cabbage, added a lot of extra savoriness, and not only to the meat, but even more so to the vegetables.  The potatoes especially soaked up a surprising amount of flavor, and may have been my favorite part of the whole dish.I used a corned beef made from the round, instead of the traditional brisket, which worked out much better than I thought it would. If you do decide to go this lower fat option, be sure not to cook it too long. The fork should pierce the meat without too much force, but we do not want to meat falling apart, as it will become dry and chalky. Chances are you’re going to use a brisket anyway, which is much more forgiving, but something to keep in mind if you do go with the round. Either way, I really do hope you give this a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for 6 portions:1 ready to cook corned beef (mine was about 3 1/2 pounds)4 cups kimchi, not drained1 cup cold water or as needed2 pounds Yukon Gold potatoes, quartered3 large carrots, cut in large chunks2 ribs celery, cut in large chunksgreen onions to garnish [...]

Beef Pirozhki – Russia, Russia, Russia!

Tue, 06 Mar 2018 23:35:59 PST

Like most well informed, non-crazy Americans, I’m waiting for Russia to get their just desserts for interfering with our democracy; but, before we get to dessert, we need to have dinner, and that’s where these delicious beef pirozhki come in. While not necessarily easy to make, the dough and filling are pretty simple, and the results well worth the trouble. Literally any filling will work here, but I was going for a very specific style of pirozhki, which I’ll describe as “mid-eighties, liquor store deli.” Allow me to explain.I once worked as a bike messenger for like two days. After realizing how grueling it was, especially in hilly San Francisco, I spent my life savings ($120) to buy a friend’s scooter, which extended my career by a full 6 months. The money wasn’t great, and so for lunch I’d get a beef pirozhki from one of those sketchy delis you sometimes see in the back of big city corner stores.They only cost two bucks, delivered a ridiculously high number of calories, and even though I knew it wasn’t the healthiest thing to eat, I grew to love the taste. So, when I decided to film this, I set out to get as close to that experience as possible. It took a few tries, but I ended up with something very similar. The only major difference is that I know for sure what meat was used. Since you’re not trying to recapture a taste from your past, feel free to add more cheese to the filling, which will not only taste good, but also make the crumbly filling easier to work with. But, no matter what you stuff these with, I really do hope you give them a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for about 15 Pirozhki, depending on the size:For the beef filling:1 tablespoon olive oil1 tablespoon butter1 large onion, finely diced2 pound ground beef 2 teaspoons kosher salt, plus more to taste1/2 teaspoon freshly ground black pepper4 cloves garlic, minced2 teaspoons dried dill1/3 cup chicken broth or water to deglaze 1/4 cup grated sharp cheddar cheese, optional2 tablespoons Parmesan cheese, optional For the dough:1 scant cup warm milk (just under a cup of milk heated to about 100 F.) 1 package active dry yeast (2 1/4 teaspoon)2 teaspoons white sugar1 teaspoon kosher salt1 large egg2 tablespoons melted butterabout 3 cups all-purpose flour, or as neededNOTE: I’m not sure the amount of filling will match the amount of dough, but if you have extra of either, both can be frozen until next time. [...]

Easy Cheese Soufflés – Sorry, Béchamel

Fri, 02 Mar 2018 17:03:16 PST

It's not often that you cut a step or two from a classic recipe, and it actually comes out better, but that's what happened with this cheese soufflé experiment. I was actually working on something I was going to call “cheesecake soufflé,” and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together. Not only did this make the operation much faster, and easier, the cheese flavor seemed to be “cleaner,” and more pronounced. Ultimately, I decided not to call this a “cheesecake soufflé, since hot cheesecake just seems wrong, but also because the technique works just as well for a savory version. You’ll want to skip the sugar, vanilla, and maybe the lemon zest, but everything else should work the same. The cream cheese works really nicely as a neutral base to incorporate the rest of the ingredients, and literally any type of grating cheese will work for the second type. I love a nice sharp, aged cheddar, but Gruyere, Gouda, and Comté would all be wonderful in this.As I mentioned in the video, despite being a very easy recipe, you will probably have to practice a few times to lock in the perfect cooking time. Variables like the oven type, ramekin size, and batter temperature will all effect the time. Plus, you have to decide how “French” you want yours. Regardless, I really do hope you give these a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for 2 Soufflés:2 large egg yolks2 ounces cream cheese (about a rounded 1/4 cup)1 tablespoon white sugar1 tablespoon all purpose flour1/2 teaspoon vanilla extract 1 teaspoon lemon zest1 ounce shredded cheddar cheese (about 1/3 cup unpacked)1/4 teaspoon salt 2 large egg whites, beaten with a pinch of salt to soft peaksbutter and sugar for 2 (5.5 ounce) ramekins- Mine baked at 400 F. for 12 minutes, but your times will vary! [...]

Seafood Sausage – Behold, the Rarest of All the Sausages

Tue, 27 Feb 2018 20:00:24 PST

This seafood sausage recipe is one of those dishes you learn in culinary school, and then never make in a restaurant, the rest of your career. Unlike your more common meat-based sausages, which are made from assorted scraps, and you really don’t want to know, these seafood sausages need pristine product to shine, thereby eliminating the money-saving incentive of making sausage. However, despite their lack of popularity, these really are a great way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, and the texture is similar to a boudin blanc, or white hot dog, if you prefer. If you want something with a courser texture, simply make the sausage mixture as shown, but then fold in a few handfuls of chopped shrimp, scallop, or any other seafood. Once cooked, and sliced, you’ll see pieces of whatever you added studding the link. I actually prefer the smooth style, but it’s fun to experiment. Either way, I really do hope you give these a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for 4 Seafood Sausages:8 ounces boneless, skinless sole or other white fish4 ounces boneless, skinless salmon4 ounces peeled, deveined shrimp2 tablespoons plain dry breadcrumbs4 large egg whites 1 large whole egg2 teaspoons kosher salt (or maybe 1 1/4 teaspoon fine salt)cayenne to taste2 tablespoons sautéed shallots2 tablespoons chopped Italian parsleyFor the sauce:2 tablespoons water1 juicy lemon2 tablespoons cold butter1 tablespoon chopped Italian parsleysalt to taste [...]

Homemade Corn Tortillas – Seconds to Learn, Years to Master

Fri, 23 Feb 2018 18:23:56 PST

Even though they only require a few of ingredients, and the technique to make them only takes a few seconds to learn, homemade corn tortillas do take a fair amount of experience to master, because of all the variables. But, don’t let that stop you from trying, since the results, even as produced by a novice, are vastly superior to ones from the grocery store. They’re also significantly cheaper, but the “vastly superior” part is more than enough reason. That’s because a bag of Maseca, which is the most commonly found brand of masa flour in U.S. grocery stores, and the one I used, is very inexpensive, and will make hundreds of tortillas. So, the instant corn masa flour isn’t a variable, but pretty much everything else is. From the amount of water, to how much salt, to how hot a pan to use, to how long to cook them; everyone seems to have a little bit different system.When it comes to the water, you’ll know you have the right amount, if your tortillas press out to a nice round, relatively smooth-edged shape. If the outside edge of the tortilla has cracks once pressed, then you need more water. On the other hand, if the tortilla sticks to your fingers, or breaks apart getting it off the plastic, then it was too wet. Adjust accordingly. And like I said, give yourself a few years to experiment. As far as the pan, I go with a cast-iron skillet, which I get nice and hot over high heat, and then I’ll back it down to about medium while I cook my tortillas. I also tend to cook mine a little longer in the pan than is traditional, but I enjoy that nice, lightly-toasted corn flavor you get when a little bit of browning occurs. A few extra seconds in the pan is fine, as long as they are stacked, and wrapped in the towel, which is probably the most important step in the entire operation.In fact, eat one of these right from the pan, and then compare it to one that you’ve let steam together with the rest of the tortillas in the towel. You’ll be truly amazed at the difference. So, if you enjoy store-bought corn tortillas, but always wondered what the real stuff was like, I hope you give these a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for about 10 Corn Tortillas:1 cup instant corn masa flour (aka masa harina) 1/2 teaspoon kosher salt3/4 cup hot water (about 130 F.)- adjust with more water or masa flour as needed [...]

Green Chicken Chili – Sorry, Red and White, But There’s a New Color in Town

Tue, 20 Feb 2018 16:03:30 PST

If I had to pick a favorite color chili, it would have to be green. And, if I had to pick a favorite kind of green chili, it would be this chicken and white bean green chili, which, notwithstanding a very minor pumpkin seed issue, really came out amazing. A true “chili verde” is made by roasting and pureeing fresh tomatillos, which is kind of labor intensive, if you can even find fresh tomatillos, so we’re going with a ready-to-use green salsa from the market. You should be able to chose from several varieties, but just be sure to read the labels carefully. Tomatillos must be the first ingredient, followed by onion, and chilies. If you never had tomatillo before, I’d describe it as having a less sweet, slightly more acidic, but fruitier, tomato-like flavor. It’s very bright, and refreshing, and makes a chili prepared with it especially excellent for pairing with things like cornbread, or homemade corn tortillas.  Once you find some tomatillo salsa, there’s not a lot that can go wrong, as we’re simply going to simmer everything until tender, assuming you’re using the recommended thighs. If you decided to use chicken breast, you’ll only need to simmer it until it’s cooked through, otherwise, unlike the thigh, it’ll get dry. No matter what you use, I really do hope you give this a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for 4 to 6 portions of Green Chicken Chili:3 pounds boneless skinless chicken thighs, seasoned with salt1 bottle (24-oz) tomatillo-based salsa verde, about 3 cups1/2 cup fire-roasted hatch chilies, or other roasted green chili3 garlic cloves1 large jalapeno, sliced1/2 cup cilantro leaves1 tablespoon cumin1 teaspoon ground chipotle1/2 teaspoon freshly ground black pepper3/4 teaspoon dried oregano1 teaspoon kosher salt, plus more as needed2 cans white kidney beans (cannellini beans), drained, rinsedsour cream and avocado to garnish [...]

Chinese Scallion Pancakes – Happy New Year, Dog!

Fri, 16 Feb 2018 18:43:21 PST

Happy Chinese New Year! It’s the Year of the Dog (and not the Manatee), and to celebrate I thought I’d show you my take on Chinese scallion pancakes. These fun-to-make flatbreads are a common fixture on menus around here, and while they all feature the same few ingredients, they come in a variety of thicknesses, which really affects the texture. The thinner you make these, the crispier they’ll be, but you won’t get that nice, layered, oniony inside. On the other hand, if you make them too thick, they can be a little doughy inside, so I try to shoot for something in between. Speaking of inside, feel free to add pepper flakes or other appropriate embellishments before you roll these up.Ideally, you leave the dough overnight before using, but I’ve always had great results with just a couple hours rest on the counter. If you do leave overnight, you’ll probably get a better flavor, and maybe texture, but the dough will be more elastic, and slightly more difficult to work with. As far as the dipping sauce goes, I like to mix equal parts seasoned rice vinegar, and soy sauce, flavored with a shot of hot sauce, and maybe grating of fresh ginger. Toss in a few sliced green onions, and you’ll have yourself a very basic, but perfect condiment for these savory pancakes. Regardless of how you serve them, I really hope you give these a try soon. Enjoy, and gung hay fat choy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for 2 Chinese Scallion Pancakes:one bunch green onions, mostly green parts, sliced thinlyFor the dough:2 cups bread or all-purpose flour 1 1/2 teaspoon kosher salt3/4 cup hot water- adjust with more flour or water to form a smooth, but sticky doughFor the oil mixture:3 tablespoon veg oil2 teaspoons sesame oil 1 tablespoon plus 1 teaspoon flour- serve with dipping sauce, as described in the blog post [...]

Flaming Greek Cheese (Saganaki) – Burning For You

Tue, 13 Feb 2018 16:44:44 PST

I usually try to squeeze in one more sexy dessert video before Valentine’s Day, but instead I opted for this show-stopping, and super-savory saganaki. What it lacks in chocolate, it more than makes up in being on fire. I know what you’re probably thinking… what about a flaming chocolate dessert? Maybe next year. In case you’re wondering, the original saganaki was not flambéed. This flaming cheese ritual was started by restaurateurs in Chicago, who were hoping a little bit of showmanship would help increase cheese appetizer sales, which it certainly did. They also made the experience interactive by encouraging customers to yell, “Opa!” as the plate was being ignited. If there’s one thing people love even more that flaming fried cheese, it’s yelling. I really love kasseri cheese for this, since it holds its shape, crusts up nicely, and melts beautifully. I’ve also done this with a cheese called haloumi, which is tasty, but doesn’t melt at all, and for me that’s the best part. Beside those two, you can also use graviera, kefalograviera, kefalotyri, or even a firm feta cheese. No matter which cheese you use, I really do hope you give this a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for 2 large portions:4 ounce slab of kasseri cheese (about 3/8 inch thick), or other cheeses listed abovewater and flour as needed1 tablespoon olive oil 2 tablespoons brandy, room temp1/2 lemon to squeeze over, or to taste1 tablespoon freshly chopped Italian parsleysliced fresh or grilled bread to serve alongside [...]

Creole Crab Noodles – Mardi Gras Fusion

Fri, 09 Feb 2018 20:37:19 PST

I’m calling this Creole crab noodles recipe an “experiment,” but it didn’t really feel like one, since I was sure it was going to come out really well, which it did. Crab, and its old friends, the Holy Trinity, are a classic combo, and so it was no surprise they worked so well in an Asian-style, rice noodle dish. If you can get fresh crab meat, by all means use that, but if not, pretty much every large grocery chain carries pasteurized crab in 8-ounce plastic tubs, which works perfectly fine for this. And if shellfish isn’t your thing, I’ve got some great news. This exact same dish can be made with literally any other other meat and/or vegetable. You can also do this with your favorite pasta, but like I said in the video, there are few foods as addictive, and fun to eat as rice noodles, so I’d advise against it. Besides, you can finally have that gluten-free friend of yours over to make up for all those pizza-night invites. So, whether you make this for Mardi Gras or not, I really do hope you give it a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for 2 large portions:8 ounces crab meat 2 tablespoons vegetable oil1/3 cup finely diced green onions, plus more for garnish1/3 cup finely diced celery1/3 cup finely diced hot and/or sweet peppers8 ounces rice noodles, soaked, drainedFor the sauce:3 cloves crushed garlic3 tablespoons ketchup1/4 cup seasoned rice vinegar1 tablespoon soy sauce1 tablespoon fish sauce1 teaspoon paprika1 teaspoon cumin1/2 teaspoon cayenne [...]

Nipples of Venus (Capezzoli di Venere) - Keeping Abreast of the Latest in Valentine’s Day Confections

Tue, 06 Feb 2018 18:50:07 PST

I don’t remember much about the movie, Amadeus, which isn’t surprising, since I don’t remember that much about the early eighties in general, but I do recall the famous “Nipples of Venus” scene. At the time, I wondered if that was actually a real thing, or just something made up for the movie, but since there was no Internet yet, I never found out. Fast forward thirty-plus years later, and inspired by a viewer’s request, I finally learned that these were in fact real, and very delicious, thanks in part to star of the show, chestnuts. While not a common ingredient, chestnuts aren’t that hard to find, and worth the effort, since they work really well in this. If you must, another nut like almond, or hazelnut, should work about the same, especially when you consider your guest, or guests, will be fairly distracted by the eye-opening appearance. Speaking of Netflix and chill, you could show Amadeus after dinner, with these served as a sexy snack during the viewing. From there, you’re on your own. Regardless of whether you serve these on Valentine’s Day or not, I still really hope you give them a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for about 24 Nipples of Venus:5 tablespoons unsalted butter, room temp1/3 cup white sugar6 ounces dark chocolate14 ounces whole chestnutspinch of saltpinch of cayenne1 teaspoon vanilla extract1/4 cup brandy*8 ounces white chocolate, chopped, divided1/3 cup powdered sugarenough milk to make a very thick paste1 or 2 drops red food coloring*This is more white chocolate than you need for coating, but that's how this stuff works. Just eat the rest.  [...]

Deviled Ham is Coming Back! Start Spreading the News

Fri, 02 Feb 2018 15:46:53 PST

Deviled ham isn’t nearly as popular as it used to be, which even in its heyday, wasn’t very popular, and that’s a shame, since it’s such a delicious, and easy-to-make spread. By the way, its decline in popularity was a major factor in the collapse of America’s steamed ham industry. Just ask any Simpsons fan. Besides providing a tasty treat, it’s always nice bringing something that no one else will. That means there’s no added stress wondering if your [insert popular dip or spread name here] is the best. I’m proud of my guacamole, but I don’t need it judged against three others. Besides, it's all politics. I’d be happy to give you some additional tips here, but there aren’t any. Just be sure to taste and adjust for heat, and salt. The saltiness of different hams will vary greatly, so just because I didn’t need to add extra, doesn’t mean you won’t. And, like I said in the video, not only is this a great spread, but it also make a magnificent sandwich. Regardless of your delivery system, I hope you give this a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for about 4 cups Deviled Ham:1 1/2 pound smoked ham, cut into cubes1/4 cup diced onion1/4 cup chopped celery, with some leaves included1/2 cup shredded hot pepper cheddar, or other cheese, optional1/4 cup Dijon mustard2 tablespoons hot sauce1 teaspoon cayenne1 tablespoon Worcestershire sauce2/3 cup mayonnaise, plus more if neededsalt to tastechives and pickled red peppers to garnish [...]

New England Clam Chowder Dip – Because Great Soups Make Even Better Dips

Tue, 30 Jan 2018 17:08:57 PST

Truth be told, this New England Clam Chowder Dip is actually the first soup I’ve ever turned into a dip, but I still stand by my title. After all, what are soups, if not really thin, hot dips you eat with a spoon? The point is, while this may be my first soup-to-dip conversion, it’s probably not going to be my last. I’m looking at you, Mulligatawny. I thought I was inventing something new here, but of course, like everything else, many people had already given this a go. The funny thing was, every recipe I looked at called for this to be served with sliced bread, which I thought was odd. To me, potatoes are like the second or third best ingredient in a chowder, so why not serve this with chips?Besides that, my other big improvement was to up the bacon content. Some recipes called for as little as two slices. Two slices of bacon? What am I supposed to do with that? So, I went with three times as much, and it turned out to be a very good decision. While quite “bacon forward,” the clam flavor still came through, and all in all, this really was very chowder-like.The only semi out-of-the-ordinary ingredient used was a spice blend called, “Old Bay.” This is not very hard to find in the big grocery stores, but just in case, here is a link to make a your own. Besides, even if you have some in the pantry, it may have been there for quite sometime, and while Old Bay works well, old, Old Bay may not, so it might not be a bad idea to make a batch anyway.  Either way, I really do hope you give this a great hot dip a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for one small casserole dish:6 slices of bacon, cut into 1/2-inch pieces1/2 cup chopped green onions1/3 cup diced celery1/2 teaspoon salt, plus more if needed1 pound cream cheese, room temp4 ounces white cheddar1 teaspoon Worcestershire sauce1/2 teaspoon freshly ground black pepper1/2 teaspoon Old Bay seasoning2 cans (6 1/2 ounces) chopped clams, drained2 tablespoons freshly chopped Italian parsleypinch of cayenne for the toppotato chips to serve alongside [...]

Philly Cheese Steak Dip – Fly Eagles, Fly

Fri, 26 Jan 2018 13:32:43 PST

I was going to say this Eagles-inspired cheese steak dip would be great to serve at your Super Bowl party, but I just remembered we’re not allowed to use the term “Super Bowl” anymore, since that’s aggressively protected by the National Football League’s lawyers. So, instead of saying, Super Bowl, again, I’ll just say “Big Game.” Regardless of what’s printed on your invitations, this easy to make hot dip would make a handsome addition to your snack table. Like all great party foods, it’s wonderful hot, warm, room temp, and, I’ve heard from a reliable source, even delicious cold. By the way, never print invitations to your Big Game party.As I mentioned in the video, there are several approaches for preparing the steak in this. You can chop it up raw, and then brown it, or brown pieces of steak, and then chop it up, as we did here, or, if you really want to save some time, you could brown up some ground beef, which should also work pretty well in this. For a vegetarian version, you could do this with well-browned mushrooms, which I’m guessing would be very tasty. I’ll never know for sure. Anyway, stay tuned for some kind of party food celebrating the other city in this contest, but in the meantime I really do hope you give this Philly cheese steak dip a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for 24 portions of Philly Cheese Steak Dip:1 pound top sirloin steak, cut into inch thick slices (any beef should work)salt and freshly ground black pepper to taste1 tablespoon olive oil1 yellow onion, diced1 tablespoon butter1 1/2 to 2 cups diced peppers (use a mix of sweet, hot, and/or pickled peppers)1 pound cream cheese, softened8 ounces shredded provolone cheese1/2 teaspoon Worcestershire saucetouch of cayenne- sliced baguette to serve alongside [...]

Sticky Garlic Pork Chops – What Do You Think, About Slightly Pink?

Tue, 23 Jan 2018 17:41:42 PST

This sticky garlic pork chop recipe seems too good to be true. It only takes a few minutes of prep work, requires no tricky techniques, and doesn’t call for any hard-to-find ingredients.And for the last time, Asian fish sauce is not hard to find. It used to be, but it’s now carried in every major grocery store, and I consider it a must-have in anyone’s kitchen. Above and beyond the sauce, which is also our marinade, the other key to this recipe is finding some nice, thick, bone-in pork chops. While this will theoretically work with thin, boneless “chops,” we give ourselves much more room for error when it comes to achieving the perfect doneness.Speaking of which, I shoot for about 140 to 145 F. internal temperature, which will produce a very juicy, tender piece of meat. Sure, you may see a subtle, pale pink hue, but it’s still perfectly safe to eat, and you’ll be amazed at how much nicer the texture is, especially after sitting in the brine-like marinade. Of course, if you’re one of these people who always cooks pork well done, because your grandparents told you about the horrors of trichinosis when you were a kid, then fine. Go ahead and cook it all the way through, until it’s nice and dry, but you really are missing out. You’re still not convinced? Either way, I really do hope you give these sticky garlic pork chops a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">For the marinade/sauce mixture (would probably be enough for 4 chops):1/3 cup light brown sugar6 to 8 cloves crushed or very finely minced garlic1/4 cup rice vinegar2 tablespoons Asian fish sauce1 tablespoon soy sauce1 tablespoon ketchup1/2 teaspoon freshly ground black pepper2 teaspoons hot sauce, or to taste1 teaspoon vegetable oil 2 thick-cut pork chops, bone in (about 10 to 12-ounce each) [...]

The “Hot Brown” – Kentucky’s Favorite Bourbon Absorbent

Fri, 19 Jan 2018 19:26:39 PST

As I joked about in the intro, for something to be called a “Hot Brown,” and still become so wildly popular, is a true testament to just how amazingly delicious this really is. Invented at the Brown Hotel in Louisville, Kentucky, to help late night partygoers keep going, this hot turkey gratin may be my all-time favorite, fork and knife sandwich. And for something that seems so decadent, I don’t actually find it to be all that heavy of a meal. Of course, that could be the bourbon talking. I guess you could use milk instead of cream to lighten this up, but unless you’re going to start eating these several times a week, I think you should stick to the original formula. I’m sure this would be okay with some thickly sliced turkey from the deli, but roasting your own is pretty easy, and you can use the leftovers for a few less extravagant sandwiches. Either way, I really do hope you give this Kentucky classic a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for the sauce (enough for 4 small or 2 giant portions):2 tablespoons salted butter2 tablespoons all-purpose flour2 cups heavy cream 1/2 cup Pecorino Romano cheese, plus more for grating on toppinch of freshly ground nutmegsalt, freshly ground black pepper, and cayenne to taste For the turkey (enough for 4 portions):1 teaspoon oil or butter to grease baking dish 2 pound boneless turkey breast1 tablespoon kosher salt1 teaspoon herbs de Provence, or other dried/fresh herbs of your choice- Roast at 350 F. to an internal temp of 148 F.For each Hot Brown:2 pieces white bread, toasted6 ounces roast turkey breast (3 thick slices)3 slices of tomatoenough prepared cheese sauce to covergrated Pecorino Romano for the toppaprika or cayenne for the top2 slices bacon, precookedchopped Italian parsley- Finish under a low broiler, or in 475 F. oven until the sauce is bubbly and browned, and the bacon is cooked. To cheat, you can cook bacon crisp separately, and just top the finished dish, but I think it tastes better if you brown with the bacon on top. [...]

Chocolate Croissants – But Just Barely

Tue, 16 Jan 2018 17:48:00 PST

I’ll admit to being pretty underwhelmed the first time I had a chocolate croissant, or “pain au chocolat,”as I’d mispronounce it; but eventually I realized the relatively sparse amount of chocolate wasn’t any kind of stinginess, but rather the true secret behind this amazing pastry. Properly done, this should ride that line between sweet pastry and a savory bread, so don’t overdo it with the chocolate chunks; otherwise you’ll lose that beautiful balance. Other than that, not much can go wrong. Just be sure to bake them until nicely browned, and let them cool before enjoying. While this will work with that dough in the tube, I’d like to think you’d make a batch of your own dough using our recently posted croissant recipe. Don’t worry, it only seems like a lot of work. Either way, I really do hope you give these chocolate croissants a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for 12 Chocolate Croissants:1 batch of croissant dough from this recipe (split in half for two batches of 6)about 1 cup roughly chopped chocolate chunks, or chips1 large egg, plus 1 tablespoon of water for the egg washcoarsely ground sea salt- Bake at 400 F. for about 20-25 minutes, or until well-browned [...]

Chicago Deep Dish Pizza, or “Pizza” As We Call It In New York

Fri, 12 Jan 2018 15:37:41 PST

The biggest problem with Chicago-style deep dish pizza, especially for a New Yorker, is that it’s called “pizza.” I’m not sure what else it could’ve, or should’ve been called, but when you grow eating thin-crust, and all of a sudden someone hands you a plate of this, with a fork, and calls it pizza, it’s quite the shock to the system. Having said that, for the home cook at least, this deep dish pizza is actually much easier to pull off than your classic thin-crust, which really benefits from a 700 F. pizza oven. Another advantage is that we don’t have to worry about too much, or too many toppings, which is usually the fatal flaw of a poorly made NY-style pizza.One key, besides the buttery, cornmeal-infused crust, is to be sure your sauce is very thick, and flavorful. Some Chicago pizzerias simply use seasoned, coarsely crushed tomatoes, but I prefer using a sauce, as long as it’s reduced at least as much as you see here. Your favorite will work, but just in case you don’t have one of those, here’s a link to our official pizza sauce recipe. I went with a pretty basic sausage and cheese version here, but you can, and probably should, add other things like peppers, mushrooms, and onions. Same goes for switching up the cheeses, but I do like the combo of fresh, and firm mozzarella. I don’t think it’s quite as good if you use all one, or the other. Regardless, I really hope you give this “pizza” a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">For the dough (enough for a 12-inch cast iron skillet): 1 1/3 cups warm water2 1/4 teaspoons instant or rapid-rise yeast2 teaspoons white sugar1 1/2 teaspoons fine salt1/4 cup melted butter1/4 cup olive oil, plus more for the pan1/2 cup cornmeal3 3/4 cups flour, plus more as neededFor the fillings/toppings (in order of application):4 ounces sliced provolone8 ounces fresh mozzarella1 pound spicy Italian sausage, removed from casing4 ounces firm, low-moisture mozzarella3 to 4 cups very thick pizza sauce (I made a double batch)2 ounces (about 1 cup very finely grated) Parmigiano-Reggiano cheese1 tablespoon olive oil for the topmore cheese and parsley to garnish- Bake at 425 F. for about 35 minutes [...]

The Denver Omelet – Denver, Colorado, Not Denver, France

Tue, 09 Jan 2018 16:08:56 PST

This Denver omelet was one of the first things I learned how to make professionally, during my brief, but exciting career as a short order cook in high school. So, it was a little disconcerting to learn when I arrived at culinary school that everything I had done was totally wrong. According to the chefs teaching me how to make a classic French omelet, my Denver omelet was overcooked, over-browned, and included too many ingredients.  It was made very clear that if I made that for my exam, I would fail, which was confusing since I thought they were really good, and the people at the diner where I’d worked seemed to agree.Over the years, I’ve come to appreciate both styles of omelet, and understand they really are two entirely different things. I’m not sure exactly why, but I seem to prefer the softer French version for breakfast, and this heartier American-style for lunch, or dinner. Maybe it’s the browning, or denser texture, but it really does make for a great “can’t figure out what to have for dinner” idea. As with all omelets, feel free to toss in anything you want, but just be sure to cook it long enough before adding the eggs.  To me there’s nothing worse than an omelet with crunchy, undercooked vegetables in it, and that’s really the only way to screw this up. But, no matter what you use, or when you enjoy this, I really do hope you give this a try soon. Enjoy! allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="" width="560">Ingredients for one Denver omelet:1 tablespoon butter3 large eggs1/3 cup grated cheddar cheese1/4 cup diced smoked ham2 tablespoon finely diced onion2 tablespoon finely green bell peppersalt and freshly ground black pepper to tastepinch of cayenne [...]

Chennai Chicken Wings – A Football Snack from the Land of Cricket

Fri, 05 Jan 2018 11:47:36 PST

I used to do a new chicken wing video every year before the Super Bowl, but that yearly ritual stopped when I sort of ran out of things to do with them. Being from Western New York State, where chicken wings are as much a religion, as they are a snack, I didn’t want these posts to become gratuitous and contrived. However, this year I was inspired to reestablish the tradition after enjoying an appetizer called “Chennai Chicken,” served at Dosa, which is one of my favorite Indian restaurants in San Francisco. Their version features thin strips of breast coasted with a ton of spice, and deep-fried to a gorgeous brick red.  It’s one of those dishes you can’t stop eating, no matter how badly your mouth is burning, and I thought it would make a great approach for a batch of Buffalo wings. Since they’d never published the recipe, I did a lot of guessing here, but think I got pretty close. One of the key ingredients is an Indian spice blend called garam masala, which isn’t too hard to find, but if you can’t, here’s a link to a recipe for making your own. As usual, feel free to alter the spice amounts as you see fit, but as I said in the video, do not skip the rice vinegar sauce. It really makes the dish. I’m not sure if these wings are too exotic for your Super Bowl party, or if your guests are not exotic enough for them, but I really hope you give them a try anyway. Enjoy! allow="encrypted-media" allowfullscreen="" frameborder="0" gesture="media" height="315" src="" width="560">Ingredients:4 pounds split chicken wings2 tablespoon cornstarch2 tablespoon rice flour4 teaspoons cayenne4 teaspoons paprika4 teaspoons cumin4 teaspoons garam masala1 teaspoon turmeric2 teaspoons freshly ground black pepper 4 teaspoons kosher saltFor the ginger oil:1 tablespoon grated ginger2 tablespoons vegetable oilFor the sauce:1/2 cup seasoned rice vinegar2 tablespoons thinly sliced red onion1 tablespoon julienned or grated ginger root2 teaspoons sambal (spicy ground chili sauce)1/2 teaspoon chili flakes [...]