When cooking a steak at home, try making a simple pan sauce, or "jus," to go with it. All it takes is a few common ingredients and some basic steps.See Transcript Hi, I'm Chef John Mitzewich for About.com Food. Today I'm going to show you how to make top sirloin of beef finished with a delicious pan jus. This is a dish a lot of people think they can only get at a restaurant, but they are so wrong. This is so easy to make at home. Sirloin With Pan Jus Recipe - How to Make Sirloin With Pan Jus Video
Why am I'm doing a baby back ribs video in the dead of winter. I love how they taste. Sorry I don't have a more interesting answer for you, but I'll be damned if I'm going to let the earth's periodical tilting away from the sun prevent me from enjoying these tasty pieces of pork. You Want Your Baby Back Ribs? Sure, Just Stop Singing that Song!
"Get Well Soon" Chicken Soup - Take 2 bowls and email me in the morning This video recipe was shot about a month ago, when my wife and I had colds. This is Michele's surefire cure to the common cold, and she likes to make it as soon as the first symptoms appear. You may have heard about the restaurants in China that are sort of like food clinics, and you order according to your symptoms. Various herbs and spices are combined to cure what ails you, and while there is no scientific proof that these dishes cure anything, as the old saying goes, "they can't hurt." You'll notice the obvious lack of a voice-over in this video. I just wasn't feeling up to it at the time and figured I would go back and do one later.
I was calling this green coconut chicken recipe a curry all the way up until I started writing the post. The problem with calling something a curry is that people expect it to taste like a curry, and that could mean a whole bunch of things, not all of them good. So, I decided to call it something that wouldn’t necessarily recall a strong taste memory. While there is a nice dose of red curry powder in the braise, it's certainly not the dominate flavor. Green Coconut Chicken – This Could Be a Curry Recipe
Six Stew (or Stew-like) Recipe Videos for a Cold and Rainy Monday I'm in the middle of doing my taxes, and while making so little money does make it fairly straightforward, there is still a lot of paperwork to get through. So, since it is pouring rain in San Francisco today, I thought I would link to six great stew recipes, all perfect for days like this. I hope to be back with a new video tomorrow, so until then you'll just have to sit and stew.
The only thing more popular than pork belly is using the word "unctuous" to describe it. If you're not familiar with the word, it has several definitions, but in a foodie context it's used to describe something rich, luxurious, and fabulously fatty - think bone marrow, foie gras, and of course, pork belly. If you're a food writer, and you're doing a review or article about pork belly, you have to use the word unctuous or unctuousness whether you understand what it means or not. Caramel Pork Belly - Understanding Unctuous Unctuousness
Pastafazool – Italian Soul Food at its Best! The dish we are making today is really called “Pasta e fagioli,” “pasta and beans.” But, is (mis)pronounced and (mis)spelled by most Italian-Americans (me being one) as "Pastafazoo.” As I mention in the clip, if there is ever a Soul Food Olympics, this simple and hearty Italian meal of beans and macaroni should be that country’s entry! There are so many different kinds, ranging from very soup-like to thicker stew-like versions. Some have meat, some don’t, some have tomato, some don’t, etc. The only standard ingredients are pasta and beans, the rest is up to you (and by you, I mean me).
This fascinating pork on a stick recipe is American cuisine in a nutshell. City cooks, who couldn’t get chicken, would take scraps from much-cheaper-at-the-time pork, and build something similar to what you see here; but that’s not what makes this delicious mock drumstick so American. Why this represents the true spirit of American food, is that long after chicken became cheap and plentiful, people kept making and eating this anyway. Yes, in cities across the Rust Belt, people decided that the only thing better than one kind of fried chicken leg, was two kinds of fried chicken leg.
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