RESEP MASAKAN ORIENTAL

The night before I left New York, my mother and I were invited to my Aunt Joyce’s for dinner. When I heard she was making “Cha-bought,” I knew I had to bring my camcorder to film this unusual and delicious dish. As a child, I probably had this for lunch 3 times a week during the summer at my grandparents. Everyone (at least all the Italian-American families) had backyard vegetable gardens; so fresh green beans, zucchini, sweet and hot peppers, and herbs were always plentiful. This simple vegetable stew was pronounced “Cha-bought” by my grandparents. I’ve always wondered what it meant, or what the actual Italian name was. Thanks to Scott from Boston I was informed that the dish I had grow-up on was really called "Giambotta." Scott says this translates to "everything/a mess," which makes a lot of sense due to the array of vegetables that can and were used in this stew. He said his mother dropped the “a” from the end, and called it "Giambott.” So, to make a long s

Tomorrow we'll be doing a little experiment involving this incredibly delicious swordfish preparation. I didn't film the making of the dish, but when I went to serve it, I decided it was too good not to share, so the plating was captured in all it's brief, but beautiful glory. Will I still be able to "teach" you the recipe? Stay tuned!

This video recipe for Rib Eye Steak "Steakhouse" Style is the third in the series of videos I'm doing that focus on cooking various cuts of grass-fed beef. As usual, this beef came from my friends at Normanton Farms . The rib eye is most steak lovers' favorite cut. A fatty and flavorful steak that can be pan-seared, broiled, or gri lled with equally delicious results. I called the video Steakhouse Steak because I'm showing two classic steakhouse techniques; a traditional dry-rub seasoning blend, and a flavored butter called a "beurre maitre d' hotel." I'm doing a very simple garlic and parsley butter, but a "hotel butter," (aka compound butter) can be made with just about anything. They often contain shallots, vinegar, other herbs, and are often fortified with salt and pepper. I just left mine plain since I was serving it on a very well seasoned piece of rib eye. Speaking of seasoning; I joked about this seasoning blend being a "s

Whenever someone sends me a link to check out a new food-related product or invention, my first question is, "is this a real product, or a joke?" After watching half of this video, I still wasn't sure. What do you guys think of this invention? Great idea? Totally ridiculous? Too hard to match with your shoes and belt? I'd love to hear your thoughts. Speaking of turning meats with your hands, Michele and I are headed up to Sacramento to grill some steaks with the in-laws. I hope you all have a delicious weekend, and stay tuned for a bunch of tasty new video recipes!

One of the sadder side effects of the American culinary renaissance we’ve enjoyed over the last thirty or forty years, has been the chronic under-cooking of green vegetables. Sure, there was a time when we cooked everything too long, but now, if it’s not bright green and still crispy, it’s considered ruined. That’s why every once and a while you have to enjoy something like these slow-cooked, southern-style green beans. These beans are cooked forever in a bacon-spiked, aromatic broth, and when they’re finally done, you’re almost shocked at how good they are. It seems so wrong, yet tastes so right. I think two hours is perfect, but if your beans are fatter/thinner, you’ll have to adjust the time. What you’re looking for is something that literally melts in your mouth. Vibrant, quickly blanched green beans are many things, but “melt in your mouth” isn’t one of them. I hope you give these a try soon. Enjoy! Ingredients for 6 portions: 2 pounds green beans, trimmed 1 handful sliced bacon

The inspiration for my recent making-bacon-at-home fascination comes from this " My BLT From Scratch " post on Michael Ruhlman's blog . Last summer Ruhlman challenged his readers to create and submit their own interpretations of a completely homemade B TL. This included baking the bread, making the mayo, preferably growing the lettuce and tomatoes, and of course, making the bacon. No ingredient makes people lose their minds like bacon, so l et me be clear right from the start, this is not technically "bacon," so save the "this is not technically bacon" emails. My only goal here was to establish a homemade bacon baseline. Instead of trying to pain t a masterpiece on my first attempt, I thought I'd start with a simple charcoal sketch. The technique shown herein is very straightforward, and could be easily mimicked by anyone able to get their hands on pork belly. The idea was to rub the meat with smoked paprika, salt and cracked black pepper, before s

Well, here it is. A quick tour of the GGF as captured on my little spy cam. If you want to know why there is a giant pink stamp across every frame, please refer to the previous post regarding this horrible example of techno-extortion. The vocalist's wailing in the soundtrack perfectly captures and conveys the pain I feel thinking about how great this film was going to be. I'm pretty sure it would have won awards at Sundance, Cannes, etc., and now it's just a four-minute eyesore I didn't even bother to narrate. Enjoy! Soundtrack: Pink Flyod's "The Great Gig in the Sky" from the album, Dark Side of the Moon Photo credit (c) Flickr user lowjumpingfrog

Finally, after only five or six hundred requests, we’re posting a quinoa recipe! People love eating this “super food” for all the obvious nutritional reasons, but based on the emails I’ve received, they’re constantly searching for new and delicious ways to use it. Well, this was so tasty, so fast, and so easy, I’ll be shocked if it doesn’t make it into the regular rotation. And don’t think for a minute that we’ve simply overwhelmed the quinoa with a bunch of high-calorie, unhealthy ingredients, because that’s not the case. Not that I’m above such culinary shenanigans; but it just wasn’t necessary. I was really surprised how decadent and satisfying this seemed, and with only a tablespoon of vegetable oil, and a handful of very lean smoked ham. These tiny quinoa seeds (that’s right, now you can sound like a d-bag correcting your foodie friends at cocktail parties who call this a “grain”) really are sponges for flavor. I can’t believe I’m saying this, but I can’t wait to experiment with

Before I left New York, as promised, I experienced the legendary Garbage Plate. My biggest fear with this post is that someone visiting my blog for the first time, possibly during their lunch break, sees the photo on the left, loses said lunch, and never returns. Anyway, that’s just a chance I’ll have to take. The first thing I’d like to say about the Garbage Plate is that it actually tasted way better than it looked. I know what you’re thinking… how could it not? The culinary logic behind the dish is pretty solid. If you like pasta salad, homefries, hot dogs, and chili, then you certainly will enjoy them in huge quantities all piled on top of each other. I didn’t make it to the home of the original Garbage Plate, Nick Tahou’s in Rochester. I decided to try mine at a trusted lunch spot in Canadaigua, called Charlie Riedel’s. I have been coming to Charlie’s for years. They serve some of the best burgers around, and their fish sandwich (a huge, perfectly fried piece of haddock on a soft

It was rolled out and filled with a pint of fresh blueberries. They were mixed with just the right amounts of sugar, cornstarch, and cinnamon. The dough was folded up and around, covering some berries, while leaving others exposed to be dotted with small pieces of butter. A light sprinkling of sugar rained down, and in the oven it went. After being baked golden, in a 33 cent pie tin, it was served with vanilla ice cream and my family. It was almost transferred to a pretty plate to be photographed, but that just didn’t seem right. Enjoy!

Here is the peach tartlet video recipe I promised the other day. It's a Julia Child recipe from one of the cookbooks she did with Jacques Pepin. I was going to do this delicious dessert for the Julie & Julia post , but decided to go with the more substantial roast chicken recipe. This is about the easiest "looks hard" pastry technique I know. You can make the pie crust dough if you want (I've also posted my mother's key lime pie video below so you can see how easy pie crust is), or you can grab a package of the Pillsbury pie crust that is in just about every store these days. I usually don't give brand names, but in this case I will since I've tried a couple brands and the Pillsbury is by far the best. It actually has lard in the ingredients, and as any pie maker will tell you, when it comes to delicious, flaky crust, lard kicks ass. This recipe features the unusual and exotic Chinese 5-spice powder. Peaches are a natural with the aromatic blend of an

This take on the Standard Grill’s famous “Million Dollar Chicken,” showed me once again that so many of life’s great culinary pleasures happen when you least expect them. I saw this recipe featured on TV recently, and chose to try it for two main reasons: one, it’s slathered in crème fraiche; and two, it’s roasted over caramelized, chicken drippings-soaked bread. I know, we had you at “slathered in crème fraiche,” but it was the bread that I was really looking forward to when I pulled this out of the oven, which is why I was so bummed when I thought I'd ruined it. Since I got greedy and used an extra slice of bread, and also used a larger roasting pan, the bread cooked to what would generously be referred to as “golden-black.” Several times during the glazing at the end, I contemplated tossing them out and simply making a joke about it during the narration, but I’m SO glad I didn’t. I can’t explain why, but not only didn’t it taste like burnt toast, it truly tasted fantastic. For

What’s my favorite kind of recipe to post on Food Wishes? Any recipe that I’ve never tried before, and this green tea mochi ice cream is a perfect example. In the kitchen, there’s nothing quite like the thrill of having no idea what you’re doing. I’ve had it many times in restaurants, and have always been fascinated by its unique combination of taste and texture, but I had absolutely no clue how it was done. I basically still don't, but regardless, this was my first attempt and I look forward to lots of criticism. I probably should've done a little more research, but I glanced at a few recipes, and decided to just go for it. Remember, these early experiments can yield a lot of great experience, especially if it’s a totally failure. Happily, this wasn’t. All in all, I think it came out very well. I went with green tea flavored mochi, and while I usually see it paired with green tea ice cream, I decided to go with plain vanilla, and really enjoyed how the subtle, aromatic bitter

Mie goreng menjadi salah satu jenis masakan yang pastinya tidak membosankan di lidah kita. Yah, cita rasanya yang pas di lidah tentu membuat siapa saja yang menyantapnya semakin terlena di buatnya. Namun tidak semua orang tahu bagaimana cara mengolah mie goreng. Nah, pada kesempatan ini kami mencoba menyajikan pada Anda Resep Mie Goreng dengan cita rasa yang pas mantap di lidah kita. Resep

My friends at Goodbite featured this lovely grilled figs and burrata cheese video today, and since I've been seeing lots of fresh figs at the market I thought I'd re-post it. If you haven't seen it before, I hope you enjoy. If you've seen it, but didn't get around to trying it, then consider this a friendly reminder that you really, really should! The original post from last August follows: If you watch as much food television as I do, you hear the adjective "sexy" thrown around quite a bit, and more often than not, it just doesn't fit. No matter how nice a bowl of chili looks, or how beautifully a game hen glistens, they're not really "sexy." This burrata bruschetta with grilled figs on the other hand? Totally "sexy!" If there were such a thing as word association flash cards of food, the most common result for this one would be "sexy." Okay, I'm going to stop using those quotation marks now. Above and beyond h

As I downloaded the Gilroy Garlic Festival video files, I was positively giddy at how well they turned out. For a cheap little pocket cam, the clips were crisp and colorful. I had captured some great moments - a perfect flame-up, a garlic-basting rosemary broom, and someone walking in heels. I was really impressed with myself. As I opened iMovie to edit the clips, my euphoria was replaced by intense feelings of anger, shame, and sadness. A month ago I got a free trail for software that quickly and easily converts the files from the camera to a format that iMovie can edit. I had 30 days to try it and see if it was something I wanted to buy. I've tested a lot of these free trails over the years, and without exception, wh en the trial period is up, they simply stop working. In this case, much to my horror, the program didn’t just stop worki ng; it placed a huge scarlet stamp over the frame of every clip I downloaded! Since I had seen the previews, and they looked fine, I had cleared t

Coming soon: Our next installment in cooking grass-fed beef series, featuring grilled rib eye steaks complete with "secret" steakhouse seasoning blend, and how to make a simple beurre maitre d' hotel. Stay tuned!

Resep Sate Padang Lidah Sapi Enak | Kali ini saya akan share tentang resep sate yang berasal dari Padang . Sate ini terbuat dari Lidah Sapi, dijamin enakkk .... Yuk simak dibawah ini : Resep Sate Padang Lidah Sapi Enak  Bahan: lidah sapi 1 kg. Lebih dulu celup air panas, kerik, dan cuci bersih1,5  liter air2 lembar daun kunyit1 batang serai, memarkan3 cm asam kandis1 sendok teh garam3 cm

When people ask me if I'm ever afraid of running out o f recipes to film, I usually joke that new recipes aren't the problem, it's running out of things to call them that's the real fear. Take this horribly named Spanish mustard beef for example. Least poetic name, ever. Despite the awkward name, this fast and user-friendly wet rub did a fine job flavoring some carne asada I grilled recently (yes, that was redundant). I'm calling it Spanish mustard since I spiked the Dijon with a couple of my favorite ingredients of all time – smoked paprika and sherry vinegar. Be sure to go find the real stuff (that it comes from Spain is one clue). If your m arinade is only going to have a couple ingredients, you better make sure you're using top shelf stuff. The other two keys to this recipe are as follows: only let the meat marinate for about an hour, otherwise it may start to "cook" in the acid; and be sure to build a very hot fire. Since this is a wet rub, we ne

Yes, it's that time again! The Tasty Awards are an annual awards show celebrating the best in food and fashion programs on TV, in film, and online. Last year, we won the award for "Best Home Chef in a Series," and would love to defend the title this year. If you'd like to help with the nomination, please follow this link and cast your vote . The two categories we qualify in are "Best Food Program - Web" and "Home Chef in a Series." Thank you for the support!

We all know our food has to look and taste good, but one of the more overlooked aspects in cooking is texture. This sandy beans recipe is a great example. Sure, a nice bowl of white beans warmed in garlic oil and topped with parsley is a fine thing, but texturally…kind of a snoozer. Here we're coating the beans with a crispy, cheesy, pleasantly gritty breadcrumb mixture. That's right; less yawn, more fawn. This was inspired by a similar trick I like to use for finishing pastas, and if there's one thing I know about people (maybe the only thing), it's they like crispy and crunchy toppings. At the beginning of the recipe you'll hear me mention a garlic-infused oil. I will demo this in a future video, but in case you're wondering, here's what I did. Take a 1/4 cup of olive oil and place it on low heat. Add a sliced garlic clove. As soon as the garlic starts to bubble slightly, turn off the heat and let the oil cool to room temp. Do not brown the garlic. Strain

As promised, here is the chicken dish that my Uncle Bill served with the homemade fettuccine you saw him make a few days ago. This unbelievably flavorful recipe is a great example of the difference between home cooking and the way things are done in the professional kitchen. If I were to watch this video recipe clip, the first thing I would have wondered was why weren’t the chicken pieces browned first before being braised in the wine. This would have been my former professional chef brain talking. In the restaurant we always brown off the chicken to give it a bit more color. But, at home, with a recipe this jam-packed with flavor, why bother? It would have taken an extra half hour to brown all those legs and thighs and we had wine to drink and stories to tell. So, in true home cooking style we just added the raw chicken to that amazing oil, garlic and anchovy base (as you’ll soon see) and went from there. If you want a darker brown sauce and chicken, then by all means brown off the p

Calling a brownie made with pistachios a “greenie” seemed like a perfectly sensible thing to do, until I realized that was also the name of a popular brand of pet treats, as well as the street name for amphetamines. Most chefs, not wanting their recipe associated with such unsavoriness would have changed the name, but not me. I’m hoping that these become so popular that eventually the pet people and druggies will be forced to change their names instead. We shall see. Anyway, as I exclaimed in the video, these were great, but some dark chocolate chips really would have put this over the top. I’m adding a half-cup of mini chips to the recipe ingredients below, and I highly recommend you do as I say, not as I did. I’m generally pretty mellow (unless I’m on greenies) about substituting ingredients in my recipes, but I can’t think of another nut that would work here instead of the pistachio. There's something about the relationship between orange and pistachio that’s just so much more

This video recipe for roasted chicken with watercress is dedicated to the late, great Ju lia Child. Tod ay, Fo od Wishes is the Julie & J ulia (a new film starring Meryl Streep as Julia Child) Blog of the Day, and I decided to feature my favorite Julia Child recipe t o celebrate this great honor. We're all familiar with the question, "If you could invite three famous people (dead or alive) to dinner, who would they be? For me, that's an easy one, it's Leonardo da Vinci, Joseph Campbell, and Julia Child. Since this is a food blog, I won't expand on the first two choices, although if you 're familiar with their work, they're pretty easy to understand. A s far as choosing Julia Child goes, that's an absolute no-brainer. My decision to become a chef was a direct result of my childhood fixation with watching her cook on The French Chef. I'm sure I saw every show she did, and would watch, and re-watch the reruns with undiminished delight. She was a

It only happens once every couple years or so, but sometimes I’ll think of the name of a recipe before I actually have the recipe. This summery, hot wheels pasta is one such dish. Not sure how “hot wheels” popped into my brain, but pop it did, and the next thing I knew I was at the market buying a box of rotelle. So the “wheels” part was easy, but what about the “hot?” Just as easy, thanks to an assortment of hot and sweet pepper rings. I used about two-thirds hot peppers to one-third sweet, but you’ll obviously adjust to your personal tolerance. The zucchini provided a nice balance, although this is the kind of pasta that will accept any and all other summer veggies. Besides what to add, you also have a lot of flexibility when it comes to the final taste and texture. I tend to like my peppers and squash just barely tender for this, but if you cook the sauce a few extra minutes before adding the pasta, you will get a softer, sweeter sauce. My version was a little more bracing, with so