Sabtu, 24 Januari 2015

Jerk Chicken Wings – Classic Jamaican Super Bowl Food

I’m not sure why I hadn’t thought of this before, but what more perfect marinade and glaze for a Super Bowl hot wing than a Jamaican jerk sauce? These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing. 

Okay, I didn’t mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I’m going to have to insist you not change any of the key ingredients, which are, every one of them. 

I guess this could work with other hot peppers, but the fiery, super-fruity Habanero (or Scotch Bonnet if you can find it) is critical for achieving true magic here. You’ll find them in any decent market, and they are very expensive per pound, but they’re very light, so three or four certainly won’t break the bank.

I mention in the video to marinate at least 8 hours in the fridge, which is the preferred method, but if you’re in a hurry, like I was, you could just leave it out on the counter at room temperature for two hours instead. Keep it covered, and give it a stir every 15 minutes or so, but that will get you pretty close to the colder, slower refrigerator method.

So, if you’re looking for a little change of pace this year, why not take a break from those same old wings (sorry again, Buffalo), and give these tasty jerk wings a try instead? Enjoy!


Ingredients for about 24 Jerk Chicken Wing Drumettes:
3 lbs chicken wings
1/2 yellow onion, chopped
6 garlic peeled cloves
1/2 cup green onions, sliced
3 Habanero chili peppers, seeded, chopped
2 tablespoons freshly picked thyme leaves
1 tablespoon kosher salt
2 teaspoons black pepper
2 teaspoons ground allspice
1 tsp dried thyme
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon freshly grated nutmeg
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoon packed brown sugar
1/3 cup fresh lime juice, about 3 juicy limes

Blend all ingredients and marinate 8 to 12 hours in the fridge; or 2 hours at room temp.
- Bake 20 min at 450 F.
- Paint and turn, bake 15 minutes more
- Turn and paint, and bake 10-15 minutes more, or until well-browned and tender.

Super Bowl Spoiler Alert: San Francisco 49ers Will Win!

As promised, here’s my official Super Bowl XLVII prediction, using our patented Buffalo chicken wing bones method. The game will feature the San Francisco 49ers and the Baltimore Ravens, and while I’m sure you’ll have fun either way, recent studies have shown that winning lots of money during a sporting event, results in significantly higher levels of enjoyment.

And of course, by using chicken wing bones to predict the winner, I don’t waste time and money sifting through information, analyzing game film, or considering any actual facts. This allows me to pass the savings on to you. Anyway, this is obviously not a joke, and I fully expect you to bet your entire savings on this sure thing. Not doing so would just be plain stupid. Enjoy!

Resep Cara Membuat Kue Tart Ulang Tahun Spesial Buat Pacar


Resep Cara Membuat Kue Tart Ulang Tahun Spesial Buat
Pacar – Untuk para sahabat yang sedang kasmaran dan sudah menjalani rajutan
cinta hampir memasuki satu

Jumat, 23 Januari 2015

Happy National Pie Day!

I realize it’s almost over, but I just heard from my friend, and world-famous pie guru, Kate McDermott, that today was National Pie Day. To celebrate, I decided to repost my personal favorite pie video – the strawberry rhubarb custard pie!  This sweet/tart pie is ultra-simple to make, and a great way to enjoy rhubarb’s bright, unique flavor. Click here to see the original post and ingredients. Enjoy!

I Dip, You Dip, We Dip

I just started working on this year's special Super Bowl dip recipe (spoiler alert: it's not low-cal), and thought in the meantime I'd repost this short but delicious collection of previously posted dips. Just click on the recipe name in the caption, and as always, enjoy!

Kamis, 22 Januari 2015

Our 2014 Super Bowl Prediction!

Once again, it’s time I let you in on my magical method for picking the Super Bowl winner, using the ancient gypsy art of Buffalo chicken wing bone reading. I can't tell you how I learned to do this, or why anyone in their right mind would take it seriously, but what I can tell you is this... the Seattle Seahawks will beat the Denver Broncos. Guaranteed. It's a lock. Bet the kids' college fund.

In the spirit of full disclosure, I should mention that I’m partnered with Allrecipes.com, which is based in Seattle, and run by fanatical Seahawks fans. So, a cynic might say this pick was made to simply keep the corporate overlords happy. Well, if that were the case, why would I even mention it, and raise suspicions? Maybe you think this is some sort of vague, cryptic message telling you to actually bet on the Broncos? Well, that’s just ridiculous.

Anyway, good luck, and I’ll apologize in advance for bumping you up into a higher tax bracket after you collect your winning. You’re welcome, kids. Enjoy!

How to Butterfly, Stuff, Roll, and Tie a Pork Roast Like a Celebrity Butcher

Like almost all the videos I do, this tutorial for how to butterfly, stuff, roll, tie, and roast a pork loin was inspired by a viewer’s request. However, this was NOT your typical food wish, as it came via Chris LaFrieda, from the celebrated Pat LaFrieda Meat Purveyors

That’s right. America’s most famous butchers are fans of the channel, and asked me if I wanted to do a video with some of their fabulous meat. After carefully considering the offer for two or three seconds, I agreed, and we decided to show their technique for a rolled, stuffed, caul-fat-wrapped pork loin.

Not only do the LaFrieda’s star in their own TV show, "Meat Men," but their client list is a who’s who of the country’s top chefs. Their custom burger mixes are legendary, with the most famous being the Minetta Tavern’s “Black Label Burger.” Basically, if you’ve not heard of Pat LaFrieda Meats, you need to turn in your foodie card right now.

I tried my best to adapt their technique for the home kitchen, and as you’ll see, there really isn’t anything that even an average home cook couldn’t accomplish. For example, the butterflying may not look very elegant with all those slash marks, but in the end it will look amazing, and is a bit easier than the pro method.

As far as the caul fat wrap goes, you’ll need to go past the supermarket meat case, and talk to a real butcher. Anyone that can get you a large pork loin roast, like the one we used here, will be able to get you a half-pound of caul fat. It really is one of the keys to this procedure.

Pork loin is so lean, and by covering it in a thin layer of caul fat, you’re adding lots of moisture, as well as another layer of flavor. I highly suggest you find some, and if you don’t use it all for your roast, it makes a perfect casing for some sausage patties.

Anyway, a very special thank you to Chris LaFrieda, and the rest of the LaFrieda family for the opportunity to share this great technique. I hope you enjoy the video, and it gives you the confidence to try this exciting technique soon. Enjoy!


Ingredients:
5-6 pound boneless pork loin roast, butterflied as shown
salt and pepper to taste (be generous, that’s a lot of meat)
3 cups any prepared bread stuffing recipe (ones with herbs and dried fruit will be particularly delicious)
caul fat, as needed
1 sliced onion for the roasting pan

Roast at 450 degrees F. for 15 minutes to sear.
Reduce heat to 325 degrees F. for about 1 1/2 hour OR until an internal temperature of 140 degrees F.

Pan Sauce Note: Once you remove the roast, you can add a splash of water to the pan, along with a tablespoon of balsamic vinegar if desired. Place over high heat and bring to a boil, scrapping the goodness from the bottom with a wooden spoon. Season to taste, and spoon over sliced meat.

Senin, 19 Januari 2015

Shrimp Etouffee – Desperate Times Call for Delicious Measures

I won’t go into the sordid details of how I came into possession of substandard shrimp, but it did afford me the opportunity to demo a few tips in this shrimp etouffee video, just in case you ever find yourself in the same boat. 

I have absolutely no problem with frozen shrimp, which is a good thing, since that’s the only kind you can buy; but when making recipes like this, I prefer a larger size, and definitely with shells on.

Making a rich shrimp stock from the sautéed shells is one of the secrets to a great etouffee, but besides loss of flavor, I find smaller, already-peeled shrimp retain much more water, which leaks out when cooked; thinning and weakening every sauce in their wake.

A little sear can release a lot of this excess liquid, which can then be reduced in the sauce. This also makes the final moments of the dish pretty easy, as these small shrimp only take a few minutes to cook through. 

Of course, if you do buy some nice 16-20’s (jumbo-sized), go ahead and make the stock (see technique here), and give the shrimp a nice pan-sear first before finishing the recipe as shown. With Mardi Gras coming up soon, you have the perfect excuse to give this delicious recipe a try soon. Enjoy!


Makes 4 large portions:

Spice Blend (everything is “to taste”):
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp cayenne
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp white pepper
1/4 tsp black pepper
3/4 tsp paprika

Then:
1 tbsp vegetable oil
2 pounds peeled and deveined raw shrimp, seasoned with 1/2 tsp salt and 1 tsp of the spice blend
3 tbsp butter
1/3 cup diced onions
1/3 cup celery, sliced thin
1/3 cup diced green pepper, sweet or hot
remaining spice blend
2 generous tbsp flour
1/2 cup diced tomatoes
2 cups chicken stock (including shrimp juices added in)
1/2 tsp Worcestershire sauce
hot sauce to taste
salt to taste
1/4 cup sliced green onions
4 portions cooked white rice

Gaining Weight at the Taste Awards

No, not from all that Schiltz smoked goose, but from those two gorgeous medals hanging off my neck. Speaking of gorgeous, as great as getting the hardware was, it was even more special to catch up with old friends, like Sara from Average Betty (right), as well as meet new ones, like Laura Vitale from Laura in the Kitchen (left).


I want to give everyone who voted for us one last thank you for taking the time to support what we’re doing here. I’ve said it many times before, but you're the best and most loyal fans on the web! Thank you very much.